Tasmin Reed is the passionate co-owner and head chef of Melfort Restaurant, where she creates a rustic yet refined dining experience that is rooted in authenticity, integrity, and a deep respect for ingredients. At Melfort, there are no smoke and mirrors—just honest, beautifully crafted food that speaks for itself.
Her approach to cooking is deeply personal. Having been diagnosed with an autoimmune disease, Tasmin has experienced firsthand the transformative power of food. This has shaped her unwavering commitment to sourcing only the finest local, organic, and pasture-reared ingredients from trusted small-scale farms. Every dish is thoughtfully designed to be both nourishing and indulgent, proving that wholesome food can be just as satisfying as it is good for you.
The menu at Melfort changes every week, reflecting the seasons and the freshest ingredients available. This ever-evolving approach ensures that guests experience something unique and exciting each time they dine. Whether it’s a slow-braised pasture-raised lamb, freshly harvested organic vegetables, or handmade sourdough, each plate tells a story of sustainability, quality, and honest craftsmanship.
The name Melfort carries deep significance—it comes from Tasmin’s grandfather’s farm in Zimbabwe, a place filled with warmth, tradition, and a love for simple, meaningful meals. This connection to her roots is woven into every aspect of the restaurant, making it more than just a place to eat—it’s a place to gather, connect, and experience food the way it was meant to be.
Beyond the restaurant, Tasmin also plays a key role in event planning at Marianne Wine Estate, where she helps create intimate, memorable celebrations with the same dedication to quality and authenticity.
With a belief that real food doesn’t need to be complicated or pretentious, Tasmin Reed continues to redefine farm-to-table dining—one thoughtfully sourced, beautifully prepared plate at a time.
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