Peter studied London City & Guilds in New Zealand 706/1 & 706/2, then went on to do a hotel diploma in 1982 & achieved New Zealand Apprentice of the Year in 1984. He represented New Zealand in the Australian Culinary Olympics in 1985 & won the silver medal.
Peter came to Australia in 1987, working at various 5 star hotels and restaurants in Sydney & Melbourne. In 1990 he moved to Adelaide and became sous chef at the acclaimed Jarmers Restaurant, and in 1992 won gold in the Adelaide Salon Culinaire.
He then moved to the Barossa in 1996 to be a partner and chef at Vintners Bar & Grill. Here they have achieved Best Country Restaurant in South Australia & the American Express Award for Best Restaurant - Adelaide Hills.
In 1997 Peter captained a team of four to enter the Bi-Annual LifeStyle Channel Culinary Competition in which they achieved silver in 97, 99, 01 & gold in 03. Peter now has a small winery called Tin Shed Wines where he makes wine while still running Vintners Bar & Grill.
I have tried the amazing food Peter Clarke cooks and amazed at how he can take simple ingredients and turn them into an taste sensation. His wine Tin Shed is a hidden gem.