Fico Bistro and Vino is much more than a bistro – but not pretentious fine dining either. It straddles the two nicely.
The thought of the money that’s been poured into the Chocolaterie makes my blood run cold, but it seems to be a smashing success, and with the level of thought and care behind it, rightly so.
“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”
Hobart gives the Japanese Bar (Wa) its very own vibe, and overall? A great addition to the food and bar scene of our incredible city.
Landscape restaurant is all about presence – at home, and the landscape that informs the entire island of Tasmania. Clever and relaxed, is how I’d sum it up.
Surrounded by his own vintages, and his chosen winemakers he represents, James happily tells his story, which took him around the world and into a wine network that for him, was a perfect fit.
Hardly a prince among pubs, the Prince of Wales, in Battery Point, just keeps going, and the pub food was such a surprise. Some pretty good value in town.
I’d like to see more decent work life balance. But you know what? That’s only achievable if there are enough chefs to cover enough shifts to do straights instead of splits. But as one man, how much can I do about that? So it’s a bit of a pipe dream at the moment, but I live in hope.
Shayne Lewis has carved his own niche in the hospitality industry. And aren’t we glad he did! His Lean To Kitchen has been my go to brand of sauces forever!
Stillwater still keeps on keeping on. With great food, great service, it has its priorities right.