A final face lift for what must have been a quaint old lady has breathed fresh life into this corner store. And don’t miss the courtyard bar.
Mis en place? Means so much more to Jeff than the preparation in the kitchen. It starts inside the head, and oscillates out in every sphere of your life. Take note:
“I don’t care where it comes from, if it’s a really good wine, we’ll find a home for it.” Tim at Cool Wine uses his Tasmanian connections to underpin the main stock base of his business, and finds it’s incredibly exciting to watch what began as a cottage industry expand exponentially.
It should be on everyone’s bucket list: for rafting the Tahune is something everyone should do at least once.
A disaster avoided, and this antarctic cruise just ploughs on with good luck and freezing temperatures. But the ship is cosy – very cosy!
Alex at Osaka Izakaya wants to survive. That’s a great goal, and one hopes that he thrives as well.
In spite of big physical challenges now, Bret Hanson is still in there, swinging for a better deal for chefs, and a better training ground for apprentices. You have to love that.
Vocational education is a subject dear to her, and no doubt Kirsten has seen many students benefit from her long and extensive experience and passion for passing on the skills and wisdom.
One of the hardest pieces I’ve had to write. Because my puny words just can’t do this incredible place justice. You will have to see it for yourself.
Even with the debilitating Crohn’s Disease and 40 hospital visits, Ross finds time to work, mentor, and play a big part in a new organisation called Technical Chef, aimed at raising the standards and standing of chefs around Australia. One word: wow!