Massimo Mele found the hard way that running a tough, abusive kitchen is not the best way to operate. And bless him, he learnt the lesson.
The food is so good at Suminato, that the slight chaos out front of house can be overlooked, but lift that area and you’ve got a seriously good restaurant.
Freshfield Grove olive oil from Tasmania delivers a burst of peppery sunshine on the tongue that reminds you just how good this is.
Rich wants to help make a better industry for all, and the chef life doesn’t have to be hard and abusive. I’m right behind him.
Attention to detail is everywhere, and the pizzas? “As good as anything I’ve eaten in Italy”. High praise!
“…it was inspiring and mind-expanding to say the least. Masterchef has re-defined how customers view food & cooking in this country.”
Penguins play, seals stink, and ice bergs floweth high and deep. Life on and outside the ship is always very interesting.
The Den, a new addition to Salamanca has just upped the ante, and the crowds are proof it’s working.
A Japanese lucky cat welcoming Hobartians to a Fusion Asian destination? Why Not?
A tender business secret that will stick with you and see you well in the future. I had so many lessons at Expo 88, but this was the best hands down.