Sam – “I was born in Lismore Base and grew up in Nimbin. My parents own the Trattoria in Nimbin which they opened when I was one year old from their farmhouse they rented just outside of town. I was 1 and my sister was a newborn. Dad would make the dough at the old Nimbin Bakery, drive it home and Mum would make the pizzas with me in a bouncinette, my sister in a bassinet and Dad would deliver them. After a few months it took off so they got the shopfront in town and it’s still there today 28 years later. I was always surrounded by food and cooking. My childhood was spent hanging at the pizza shop, helping prep, cutting up mushrooms, serving pasta. It’s always been in my blood.
I went to Nimbin school till Year 3 then Coffee Camp from Yr 4 which was a tiny school, 10 people in my year. I went to Trinity High because that’s where my friends were going and I could study Italian at Trinity. That was a big drawcard for me because Mum is Italian and my Nonna and Mum spoke to each other in Italian, mainly on the phone though so we never learnt the language. Dad is Australian.
My first job was at my parents pizza shop when I was 14. I worked there well before but I started properly cooking when I was 14. I would cook the pasta dishes and when I was in Yr 11 and 12 I would run the business so my mum could get away on a holiday. I finished school and wanted to do design in Brisbane but my partner at the time didn’t want to move to Brisbane so I stayed and I bought a house.
Mum suggested I buy a house… so I could and I did. It was the cheapest free standing house in Lismore at the time. It’s in Girards Hill but on the low side so it was in flood in the 2017 flood. It’s wild thinking about that. I was 18 and bought my house. It gave me something to focus on when I wasn’t sure what I was doing. I worked all over the place and got sick of hospitality. I went to SE Asia for a holiday with my sister and was loving the food over there. I wasn’t sure what I wanted to do with my life but it was like..I really do love food! Maybe I should actually do Chefing and get a qualification.
I decided to go to Wollongbar TAFE and get my Cert 3 in Commercial Cookery and while I was there my teacher who was friends with the Chef at Harvest said they were looking for someone. I went and had a chat, worked for them a few days a week and ended up signing on to do my Apprenticeship as a 3rd year so I only had to do a year and a half as an Apprentice to get my full qualifications as a Chef. I did 2 years at Harvest. That was a big transition for me. I was already going to the Farmers Markets and cooking with local food but it allowed me to be creative and to experience that high end working environment. It was very cool but also incredibly draining emotionally and physically tolling. I gained an insight into the industry big time. After the 2 years I was burnt about Chefing and couldn’t see how I could stick with it.
I went to Uni for a little while to do Science. I was going to major in Maths, I love Maths and I also worked at Black Sombrero at that time. I started making coffee with Nick at Republic of Coffee. I stayed there for a couple of years which was cool. I first started drinking coffee at Republic when he was in the little arcade. I never drank coffee before Italy but on my return I was into it. Nick would give me all these shots to try. I feel really grateful I got to learn coffee with him.
I was also doing stuff for the Greens and was offered some work with Tamara Smith in Ballina. When that ended I worked on the Federal election campaign for the Richmond seat. I moved to Bangalow, broke up with Chris and that was a nice few months living in a different community.
Two years ago I went overseas for 6 months, 3 months in Italy which was so special. Mum is from Puglia which is the heel of the boot on the map. It’s so beautiful. I spent a month in Sardinia where I got to put the language into practice and connected with family. By the end I felt confident and fluent with the language. I feel a pull to get back there one day to do more cooking, talk to the old Nonnas and learn some tricks. I did a couple of months in the States, road tripping with my brother as well.
I came home and we were getting ready to open the Dusty Attic. Originally I was involved to give them a hand in planning the menu but by the time I got back the opening had been delayed due to the flood. The flood happened a month before I went O/S. It came through my house almost thigh deep. We had to rip the kitchen out, put in a temporary one for while I was away for my brother. I did my kitchen reno while I waited for Dusty to open. I did it all myself and it’s changed my life having this little space.
A year ago we opened Dusty. Kate and I knew of each other but we’d never spent time with each other. Literally 2 weeks before we opened we came together..Let’s get this place open! Within a couple of days of hanging out together we were both like….What the hell? We were so meant to work together. It’s crazy, we make the most amazing team and we’re so on the same page about everything. It’s been incredible. We are partners in crime for sure. The whole team with Dusty is so cool, amazing musicians who come to play, the amazing people who come to support and love it. It’s awesome.
I started the Tuesday Farmers Market over 2 years ago doing brekky. I rock up, get the fresh produce and make up a couple of brekky specials based on what I find there on the day. It means I can get creative with it. After years of people asking me if they can buy my Kraut, can they buy this and that, I finally got all my goodies together to do a stall at the Carboot. Sunday was the first one and it went really well. I specialise in probiotic foods, pickles, preserves, Sauerkraut, nut cheeses, mustards, dressings, etc. One of my faves is my fermented chilli sauce. It’s raw, fermented, no added sugars or binders so the flavour is brighter and fresher. I love it, I can work at home making stuff I love. It’s my happy place.
I love Lismore. There was a little point when I was chefing at Harvest where I was like..I can’t wait to get out of here, finish my apprenticeship, go work in Melbourne. I finished at Harvest and I had time to actually hang out and socialise here in Lismore. Once I did I was like..Oh! It’s actually really cool here, this is awesome, I don’t want to leave.”