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!
When things get tough, the tough get going. And that’s never more so than in restaurants. Theatre of War it is.
Stillwater still keeps on keeping on. With great food, great service, it has its priorities right.
Meet Jarrod Wessing from Dandy Lane, whose leap of faith is based on sound knowledge and a perfect driver: the customer is all.
Jam’s words to young people interested in a career in the industry? “You have to be dedicated, have a genuine interest in food and hospitality, be a people person, and most importantly? Cool headed!”
A bit of Austin Powers, the old navy and modern Hobart all thrown in together. Somehow at the Old Wharf Restaurant, this strange mix works.
The service here is always… unusual, to say the least. From a wonky tea pot last time, this time we entered the archaeology of bacon.