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Our Chef - Gary Fishwick

making sourdough, operated as a consultant on kitchen fit outs and food safety and worked with TAFE NSW for several years teaching commercial cookery. 

Gary has had guest appearances on Fresh with Pete Evans from My Kitchen Rules who later went on to publish his Mussels Gazwah recipe in one of his cookbooks. Gary has also featured in the South Coast Magazine and has has been a food stylist for TV, books and magazines including the Byron Bay Cookbook. 

Gary is passionate about using the freshest and best ingredients from the garden to plate at Terrara House.

For more information on Gary or how Gary can cater or teach at your next event or stay at Terrara House, please contact us. 

Gary has his RSA, food safety supervisor certificate and certificate 4 in training and assessment. He also is able to cater for all dietary requirements including vegan, gluten-free, deadly nightshade, live food diets, low sodium and many more. 

The Terrara House Chef, Gary Fishwick, has over 30 years of food experience. He completed his apprenticeship in Canberra's award winning restaurant, Fringe Benefits Brasserie. Gary also spent 2 and a half years as Head Chef in top international restaurant, Marzilibrucke in Bern, Switzerland. Along with these high profile roles, he has owned his own Cafe mastering the art of