If you like your places dark and quiet – this is not it. But it’s a day and brunch space, so the whole ethos works and works well. welcome to Patanella.
Sun Tzu’s ancient and epic tome, The Art of War, is a staple in any serious business person’s armory. The same principles apply to life, and to running a restaurant. These are, and will always be, all about strategy. And preparation. And finally, luck. The business of war. Dedicated to my daughter, who only saw…
Carl Wise runs the food blog Yippie Pie Yay. And yet still goes about his business quietly cooking at the Homestead Hotel. Pub crawl required? Why yes!
Huon Valley Meat Co., like the Astor Grill, takes us back to a better time. When the local butcher knew the names of the beasts and treated them with care.
San Churro was a monk who changed the bitter Aztec chocolate drink into a sweet delicacy. It’s also the name of chocolateria franchise now in Salamanca.
Delilah, at the front of the restaurant, stood 8 feet tall in black leather, handcuffs and whip swinging from a thin belt around her waist. Zing!
New Sydney Hotel is a shining example of an old pub given new life by a sharp, clever entrepreneur. Boring old pub food? Think again.
They’ve depth chargers on the menu, fishwives’ garden & battle of Cadiz stuff. One of Hobart’s oldest restaurant institutions – The Drunken Admiral.
There he is again. Our old friend Winston, though this time not at the Astor Hotel, but up in North Hobart at big old pub called The Winston.
An industry in crisis? Yes, I’ve said it before and I hope everyone’s listening. Because we need to act.