Lake Pedder Wilderness Lodge: A Tale of Tigers and a Leap of Faith
A wilderness lodge that blends puffy jackets with a heated pool and cool bar – that’s my kind of hiking place…
The Sunday Roast: John Torsch – Part 2
John has seen it all. And done it all, pretty much. I don’t know about you, but I couldn’t put it down: so here it is – a bit of his story and a chefs’ life… (or is that 9 lives?) A chef’s life can be a crazy thing. Like theatre, and any performance art…
Ettie’s is the phoenix from the ashes of Ethos
Great design, good food, and good service. Three key ingredients to survive, but one small quibble… I think all of us hate to see any restaurant crash, and Hobart has had her fair share of those lately. Ethos being a major one. Whatever the reasons for that, and I am sure it was a perfect…
Conjurup Delivers Winner Winner Chicken Dinner
A wonderland of spice and gluten free products that you’d never guess were gluten free? Winner winner chicken dinner… A.J. Dalton, who owns Conjurup food, just happens to be able to taste something and then can usually reproduce it. That’s talent. And when she auditioned for Master Chef, Matt asked for her recipe three times.…
The Sunday Roast: John Torsch – chefs’ lives are different, that’s for sure
John has seen it all. And done it all, pretty much. I don’t know about you, but I couldn’t put it down: so here it is – a bit of his story and chefs’ lives… Chefs’ lives can be crazy things. Like theatre, and any performance art – and don’t get me wrong, cheffing is…
Ristorante Da Angelo keeps on keeping on, superbly
Da Angelo’s is, simply, part of the Hobart food landscape. As reliable and steady as the Queen Mary. Since 1994, the business partnership of Angelo and Marco has been feeding Hobart with great Italian food. They both come from the southern part of Italy, near Sicily, so pizza and pasta make up the bulk of…
Wine Talk: Mark Brewer on why life with wine is just better
Mark Brewer, a wine man to his soul, found out the hard way just what’s really important in life. And the silver lining in the Chernobyl cloud. Getting a serious illness will do that – and now, he’s connecting and sharing his knowledge in the wine industry. Being there for his students, the wine industry…
Vince Trim from MONA on Waste-ing Away…
They served 11,600 people over the Dark Mofo week without a single piece of waste. And built a heavy metal kitchen out on the lawn, and more than 50% of their kitchen staff are female. It’s MONA and they’re doing things their way. Vince Trim didn’t start out seeking to be an executive chef, or…
Phat Fish and Po’ Boys in Salamanca? Why not?
Just how many bars and restaurants can Hobart take? As the food and bar scene seems to be expanding like the cosmos, we do wonder sometimes if this dazzling array of food and eating choices must reach a limit – of sustainability. But Phat Fish is a good addition. And it’s delivered by a…
Gary Johnson on Fish Tanks, George Harrison and Sting
“A kitchen is a fish tank – you need all species for that symbiotic if not ecological balance, there’s always guppies, fighting fish, a couple of snails, the diversity – you need to make exceptions for exceptional people.” And so began our talk with a metaphor and a twist. Gary is not a celebrity chef,…