Place of employment
Peter Scheiber arrived in Australia in 1969 and worked for top hotels in Melbourne until 1977. In mid 1977 he and his wife established their own restaurant, “The Gourmand”, in Box Hill in the outer eastern suburbs of Melbourne.
The restaurant front of house was operated by his wife Iris and Peter the “Chef” specializing in international cuisine was instrumental in quickly developing the reputation of the fine dining restaurant which became particularly well known for game dishes and rated as one of the best BYO’ s in all of Melbourne.
After operating “The Gourmand” restaurant for fourteen years, Peter needed a new challenge. So in April 1991, Peter Scheiber was appointed Executive Chef at the Sebel of Melbourne Hotel. With a brigade, a new focus and utilizing his culinary skills in traditional dishes, in particular lighter modern cooking, with European influence, he soon established the hotel as one of the leading eating houses in Melbourne.
It was at this time that peter became heavily involved as one of the initiators of the early years of the Les Toques Blanches Chapter in Melbourne.
It was also during this time that drawing on traditional European practices of marinating and preserving, Peter discovered that the combination of Australian Apple Cider and Balsamic Vinegar created a unique flavour and subsequently produced an Apple Balsamic Vinegar, which became which was sought after by Executive Chefs in Melbourne and on their recommendation decided to market the product.
Peter now markets this product under the trading name of “Star Anis” and prides himself on the fact that his product is handmade in accordance to an Old Italian recipe, which has no additives or preservatives. Peters Apple Balsamic Vinegar is produced from Fermented Apple Juice infused with a vinegar culture and matured slowly inside chestnut or walnut casks.
To his credit in 1996 the Australian Culinary Olympic cooking team included the Star Anis range of products in their recipes for the competition in Berlin. That exposure generated great interest that resulted in a worldwide distribution to culinary capitals like Singapore, Hong Kong, Thailand, Jakarta, and Switzerland.