A cosy sit by the fireplace, even in summer? Great pizza, flavours, and atmosphere. Hearth ticked our boxes and then some.
I shuffled, looked down at my new clogs and rubbed one against the back of a leg. He thumbed at two bulbous bags of potatoes leaning, waiting, in a corner.
Beetroot. Luscious, deep purple/pink root vegetables that give so much more than they get. Incredibly good for you and your liver.
If there’s too much confusion, you need relief, and what better than some really good comedy? Even better still if it’s Jokers at the Polish Club.
If you want a change from the street food at the Farm Gate markets in Bathurst Street, where do you go? Ha, just round the corner and into Criterion.
The restaurant world is big. International. Even in Hobart, new venues open every week. What’s the result? Burnout. And the bar has never been higher.
As part of our chef hacks series, the Sizzle brings you Simon Palmer, head chef at Philip Johnson’s famous and very acclaimed E’cco, in Brisbane.
The honey badger is the badass of the animal world. I think I want to be a honey badger. Unless it’s the one who sacrificed his balls for a cafe in Hobart.
The food scene, in Australia and many other countries, is white hot at the moment. How long can that last? And what do we do about the shortages?
When we finally reached Southbank, the place was a soggy mess. We pulled up at The Jetty, fanging at the bit. Or hungry, if the slang does your head in.