Review: Dainty Legend Chinese Kitchen
How refreshing. After having recently read so many posts on Social Media about the appalling service in Tasmania, here we were in a kind and welcoming environment that put the hospitable back into hospitality.
Chef Talk: Nick Filsell, unapologetically himself.
“In this industry, 30% is really hard and 70% is fun, and the crazy thing is we spend more time kicking ourselves up the arse about the 30% than enjoying the 70%. Isn’t that nuts?”