IT’S LOVELY WEATHER FOR DUCKS. A sudden shower prompts hoods and umbrellas up for the Royal Mail Hotel guests who have joined a kitchen garden tour this morning. But the ducks are unfazed. They flap busily between the garden beds on their usual mission to save the veggies from slugs and snails as key components of the garden’s pest control.
It’s one of the many insights into Australia’s largest working restaurant kitchen garden shared generously with us over the course of an hour and a half. The Royal Mail Hotel runs chef-led tours three times a week and if you’re lucky, as we are today, Robin Wickens will be on duty. The executive chef behind one of regional Australia’s best
