“My sister?” says Hyacinth Bucket, “She’s the one with the Mercedes, swimming pool and room for a pony…” Did you know that’s the name’s genesis?
Brioche is now almost ubiquitous, having forced its French way into our kitchens with its sweet, soft, spongy deliciousness.
Pub Food? That’s come a long way, baby. No longer the poor cousin of cafés and restaurants, pubs have had to up their game.
What kind of restaurant takes guests out to the garden and into the kitchens? Saffire at Coles Bay. Home of food industry shooting star Nikki Hiscock.
Take a normal pasta class, throw in a big character, a handful of comedy, some sensational singing, and what have you got? Mamma Rosa’s MastaPasta Class.
This new bar on the block hums to its own tune, and that’s a good thing. The food is outstanding. The wine? Well that’s another story.
“Why don’t we do Julie and Julia, but with Heston?” I asked. Not long after, we were planning a dinner party starring two of Heston’s ‘home cooking’ dishes.
Have you hesitated from cooking mussels at home? Don’t! They’re the easiest thing to cook on earth. Bronwyn at Bangor shows you how.
Louis decided he’d show me how to cook one of his favourite dishes. A southern Chinese version of the ubiquitous fried rice.
There’s only one restaurant in Hobart that actually has ducks hanging in the window, and that’s Chinese Tasty BBQ in Sandy Bay.