The Den, a new addition to Salamanca has just upped the ante, and the crowds are proof it’s working.
When hipsterdom gets too cool for school, then it’s time to pull back and just get real.
Hobart’s list of beautiful venues to indulge in and experience just keeps expanding, like my waistline. But what a wonderful way to go!
Don’t just nestle in Hobart. Around the rim, there’s a lot more foodie experiences that await you.
Anneliese Gregory is hitting some great notes, but not every dish was inspiring…
Andy Third is the good guy at the helm of Mr. Good Guy, and he’s still at the tools. Ibis Styles are in the vanguard of new hotel restaurants that are – restaurants that just happen to be on the premises.
Still with the distillery ticking away, Kylie and Phil do their Wild Thyme Kitchen at the Farmgate Markets, the seafood BBQ tent at Franko in summer, in Franklin Square, and continue to work up recipes together.
Fico Bistro and Vino is much more than a bistro – but not pretentious fine dining either. It straddles the two nicely.
I still yearn for some of the specials the mammas cooked in the tiny kitchen of the Milano. My old Italian cook at Possums taught me how to make this sauce, and the order of method was non-negotiable for her. I hope you enjoy it too.
“That’s where I am now, building one step at a time, I want to touch one person at a time through my cooking, my travel tours, the lessons. For Sicilians, food is medicine, love, life… where’s the roast dinners now? It was that smell of good food cooking that permeated the whole neighbourhood – it was an epic era that we need to awaken again”