Stillwater still keeps on keeping on. With great food, great service, it has its priorities right.
Kempton has a decided buzz these days, with the renos at the Tavern in full swing, and Redlands Distillery powering into whisky, there’s a lot to take in.
Meet Jarrod Wessing from Dandy Lane, whose leap of faith is based on sound knowledge and a perfect driver: the customer is all.
Jam’s words to young people interested in a career in the industry? “You have to be dedicated, have a genuine interest in food and hospitality, be a people person, and most importantly? Cool headed!”
Jamison Godfrey and the Drunken Admiral share a wonderful Salmon Pastrami recipe that will have your guests demanding the recipe too! Enjoy.
A bit of Austin Powers, the old navy and modern Hobart all thrown in together. Somehow at the Old Wharf Restaurant, this strange mix works.
The service here is always… unusual, to say the least. From a wonky tea pot last time, this time we entered the archaeology of bacon.
A good pizza is not as easy to make as you’d think. Miss Jane hits some real highs, but the pizza? Not fantastic…
Keith Ancker originally posted this on a Facebook Group – Chef’s Circle, and I loved his full on story of what his life’s been behind the pass. Now he’s moving on, and giving bouquets and brickbats to those from his past. Keith is in the USA, so for those Australians among us, some of the terms will be strange. But it’s worth the read, trust me. And I haven’t taken out the language… it’s how it is.
Meet Paul Foreman for Chef Talk. “A perfect service is like a perfect orchestra. It’s music to watch, and experience. Even behind the pass.”