When the captain’s away, well? At the Agrarian Kitchen, who’s at the helm? To really let a new place settle in and start to hum before I review is something I like to do. So often, you’ll see already a change of staff after just a few months, and with the gloss worn off, or…
Franklin soared, then sputtered, then soared, sputtered, and on the whole has been privy to very mixed reviews. So we thought we’d give it one more spin.
The Rathmore House country retreat in Hollow Tree, Tasmania is a fine gem brought to life. And what a magnificent spot for a retreat.
Cutty Sark in Brisbane should have a big life. The food is good and they advertise their commitment to sustainability on the menu. But it doesn’t…
A great restaurant is absolutely the sum of its many parts. But Nickel Kitchen & Bar go that extra mile. It’s pure theatre.
Andy Third is the good guy at the helm of Mr. Good Guy, and he’s still at the tools. Ibis Styles are in the vanguard of new hotel restaurants that are – restaurants that just happen to be on the premises.
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.
I still yearn for some of the specials the mammas cooked in the tiny kitchen of the Milano. My old Italian cook at Possums taught me how to make this sauce, and the order of method was non-negotiable for her. I hope you enjoy it too.
The thought of the money that’s been poured into the Chocolaterie makes my blood run cold, but it seems to be a smashing success, and with the level of thought and care behind it, rightly so.