A familiar face to many, Taiaha has been with the deli since 2021 and now steps into the top job, bringing with him a deep reverence for local produce and a background shaped by both fine dining and coastal community living.
Raised in Willunga and inspired early on by the Willunga Farmers Market and a first job at FINO, Taiaha’s cooking is rooted in seasonal produce and Mediterranean flavour, with a personal twist. His heritage and upbringing by the sea have also forged a strong connection to seafood, which regularly appears on the menu through sustainable daily specials.
Known for bold dishes that balance comfort and sophistication – think Ras el hanout lamb or Asian-inspired fried chicken – Taiaha is also keeping things grounded with ever-popular classics like frangipane tart and crème brûlée.
The current winter menu is a hearty celebration of the region’s bounty, featuring dishes like 20-hour slow-cooked brisket with Meredith goat cheese and smoked chilli, a famous lamb, shiraz and olive pie, and rich seafood stew with white wine risotto
But Taiaha’s passion extends well beyond the plate. He’s also focused on mentoring his team, encouraging a return to scratch-made techniques and passing on skills to the next generation of chefs.
Under his leadership, Harry’s Deli remains true to its philosophy – seasonal, wine friendly food made with care and served with heart. Diners can still enjoy the beloved “What Harry Would Have” menu, with the added flourish of Taiaha’s creativity.
For a relaxed yet refined taste of McLaren Vale, Harry’s Deli is a must visit – especially now, with Taiaha at the helm.
Find Harrys Deli at Wirra Wirra Winery (255 Strout Rd, McLaren Vale). More at wirrawirra.com
