“Mark Ebbels is the new head chef at TarraWarra Estate, filling the menu with whatever is growing in the restaurant’s quarter-acre kitchen garden. He lives in a tiny home that he built with his wife Jo, opting for a lifestyle without the wasteful trimmings. Photographer Kimberly K. Canales-Ascui spent a morning with Mark, capturing the aesthetics of sustainable living, cooking and eating.” Read the full article here.
