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Fiona is passionate about Tasmania and its' seasonal climate, and likes to use fresh, quality regional produce where possible, and allow the key ingredients to shine through, with subtle flavours to enhance them.
Fiona's cooking career began in earnest when she met Peter Crowe in 1985. They soon opened their own restaurant, "Fee and Me Brasserie" in July 1989. From its first day onwards, it was busy, bustling, and thriving. The Brasserie quickly outgrew the premises and Peter and Fiona moved their restaurant to "Morton House", a delightful 1830 Victorian/Georgian mansion,
vacant, dilapidated, but just made to house a restaurant! Fee and Me reopened there in November 1991 as "Fee and Me Licensed Restaurant." The restaurant is unique in the way it presents a degustation style menu of small courses. The diners create their own "menu degustation" based on their likes and appetites.
Over the years Fiona says her cooking style has developed over the years into a mix of the best cooking methods drawn from many international cuisines. She is passionate about Tasmania and its' seasonal climate, and likes to use fresh, quality regional produce where possible, and allow the key ingredients to shine through, with subtle flavours to enhance them.
The restaurant has scooped up many awards in the years it has been operating, with the pinnacle of success in 2000 when it was named "Best Restaurant in Australia" in the American Express Awards. This was an enormous personal achievement for Fiona and testament to her dedication to the industry.