visited on a holiday nearly a decade ago – Thana laughs that she couldn’t pick out Geeveston on a map and the furthest south they ventured was Willie Smith’s Apple Shed. “Like a typical tourist, we went to Launceston, drove along east coast… we only had two weeks that we got to know Tasmania, but it gave us very precious memories. It just gave us the feeling that this is the best place to raise kids and to grow a family,” she says. “In the middle of Covid we were in Jakarta, and it was such a hard pandemic. We needed to make our decision where to move next. My daughter grew up in the Covid times, and she hadn’t touched any fresh grasses, hadn’t seen a park because she had been isolated for two years. So, for me... if the whole world was going to end up with Covid and we all die, I just wanted to let her experience something she had been missing and was stolen from her.” With little idea about Geeveston, Kazumasa and Thana certainly didn’t have the small town as their planned destination. In fact, it found them more than they found it.
towns. But then this property, when we first travelled to Tasmania nine years ago, it came up then on realestate. com.au. Throughout our journey as we hunted... this one always came back into the list whenever we tried Google, so it really was kind of a calling. This place used to be run as a B&B and we didn’t know yet how we were going to take care of it, but Chef said he wanted to cook the way he wants to cook, he didn’t want to cook any more for any kind of marketing trend or anything. He didn’t believe me that we got the property, until I told him that he had to transfer the funds. It was quite crazy.” “What we try and do in here... is more about giving a new perspective of Japanese technique.” - Thana Kazumasa The allure of Geeveston for Kazumasa was an ability to connect – properly – with local farmers and producers in the vicinity. It is more than just grabbing what he needs for the kitchen, he wants to get to know the person on the other side of the transaction. And the reason? He can then pass that knowledge and experience on to his customers when they sit down in
“All the properties here looked great even in different
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Tasmanian Hospitality Review June/July Edition
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