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.
“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.
Possums Restaurant had its time in the sun, and I was always too busy to really enjoy it. But looking back, the stories are definitely worth telling.
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!