Up on the pass this week is @theflackyard chef Nickolas Flack.

Link to the article in bio ☝️

Walking into a top class fine dining restaurant and asking for a job, Nik now owns his own restaurant, specialising in authentic, local, and boutique dining. The name "Flackyard" comes from Nik's son, Hunter, whom they nicknamed "Flackseed." Nik has worked with some of the best chefs in the industry, and his inspiration for The Flackyard came from a desire to showcase and honour Australian native ingredients. The restaurant is also eco-friendly, incorporating composting waste, solar power, and rainwater tanks.

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