Konstantin Putkin will lead the kitchen at Small Wonder Wines’ new Tamar Valley cellar door and restaurant, which is set to open this September
Small Wonder Wines has appointed Konstantin Putkin as head chef of its new contemporary cellar door and restaurant in Northern Tasmania.
Set to open in the Tamar Valley this September, the restaurant will focus on seasonal Tasmanian produce and close relationships with the region’s farmers, growers and producers.
Konstantin’s career has included the former Michelin-starred Galvin at Windows in London and the hatted Wintergarden Restaurant in the Blue Mountains. More recently, he has led the kitchens at Aura in Hobart and Leonards Mill in Second Valley.
A career shaped by produce and technique
Konstantin said his time at Aura and Leonards Mill had a significant influence on the food he plans to create at Small Wonder.
Leading both kitchens strengthened his experience in whole-animal butchery, meat curing, fermentation and foraging, while helping him develop relationships with growers, farmers, producers and foragers.
“My time at Aura in Hobart and Leonards Mill in Second Valley has had a profound influence on the direction we’re taking at Small Wonder and the story we want to tell through our food,” Konstantin said.
“Leading both kitchens deepened my understanding of whole-animal butchery, meat curing, fermentation and foraging, shaping an approach that is grounded in craftsmanship, seasonality and respect for every ingredient.”
Those existing relationships have also provided a strong starting point for the new restaurant’s supply network.
Building the menu around Tasmania
The opening menu will be relaxed, generous and centred around sharing, with produce cooked simply and thoughtfully.
Rather than developing a fixed signature dish, Konstantin plans to let the menu evolve with the seasons and the ingredients available from local producers.
“I want it to feel like you’ve been invited into our home for lunch,” he said.
“Great produce, cooked simply and thoughtfully, with dishes that encourage people to gather around the table and enjoy the experience together.”
Konstantin has established relationships with producers including Summerlea Farm for Angus beef, Springfield Deer Farm for venison, Littlewood Farm for lamb, Seven Springs Farm for seasonal vegetables and Wattle Hill Olives for olive oil and olives.
Each dish will be connected to the people responsible for growing, raising or producing its ingredients.
“For me, the best restaurants start with great relationships. The menus at Small Wonder are a celebration of Tasmania’s farmers, growers and producers, and our role is simply to do their incredible work justice,” Konstantin said.
“I want people to come in, share great food, discover where it comes from, and leave feeling like they’ve experienced a genuine taste of Tasmania.”
Connecting the kitchen and vineyard
Small Wonder’s position within a working winery will allow the kitchen and winemaking teams to develop the food and wine offering together.
By following each vintage as it develops, Konstantin will be able to create dishes that complement the wines rather than pairing them only after the menu has been completed.
The collaboration will extend beyond traditional food and wine matching. The teams are already developing Small Wonder verjuice and vinegars for the kitchen and bar, while exploring ways to use more of the material produced through winemaking.
This could include turning grape pomace into pastes and seasonings, as well as using old grapevines for cooking and smoking.
“It’s about making the most of what we have on our doorstep and creating a stronger connection between the vineyard, the kitchen and what’s on the plate,” Konstantin said.
Reducing waste in the kitchen
Sustainability will also play an important role in the restaurant’s kitchen systems.
The team has introduced measures designed to eliminate around 90 per cent of single-use plastics, replacing them with compostable wraps, bags and other environmentally responsible alternatives.
These measures support Small Wonder’s wider sustainability practices. The Tamar Valley vineyard completed its organic certification in 2022, while the winery uses solar power, electric forklifts, on-site water treatment and lighter-weight glass bottles.
Building the opening team
As he builds the opening team, Konstantin said he wants to create a kitchen where chefs enjoy coming to work, remain curious and finish each day having learned something.
Team members will be encouraged to ask questions, taste throughout the cooking process and contribute their own ideas.
There will also be room to experiment with new techniques, native ingredients and different approaches, even when every idea does not work as intended.
“Some things will be great, some will be terrible, but we’ll learn something either way,” Konstantin said.
“At the end of the day, I want everyone to feel like they’re part of building something, not just working in someone else’s kitchen.”
The new Small Wonder Wines cellar door and restaurant is set to open in the Tamar Valley this September.
