A superb blue sky day just outside Hobart, soaking up the green and blue of a blueberry orchard. Carl spends every day there. He knows he’s a lucky man.
We all struggle looking for the solution to problems and issues, when sometimes, that solution is staring us in the face.
Walking home laden from the Bathurst Street Farmgate markets, pastries waft into my brain. Daci and Daci pastries in fact.
Remember Bronek’s Beets Opus #1? Here we give you the next, and final instalment with recipes that showcase these terrific root vegetables.
I took in bucolic, rolling countryside with an old shearer’s quarters and shed at the top of the hill, with TWAMLEY FARM painted proudly on the roof.
We chose our own table and sat down, picking up menus that lay waiting. The place was half full, and a couple of waiters dawdled, chatting at the bar.
Hobart is like a great lady of the burlesque. She’s constantly teasing, revealing, and always her colourful history informs the smallest detail.
Want to see just how a chef really does it? Last time you watched Simon Palmer, head chef at E’cco prepare his beautiful duck breast with berries. This time, we visit Matt Short, at Madame Rouge, and he very generously shares his “Boudin Noir and Scallops“. Enjoy this little trip behind the scenes and this…
A cosy sit by the fireplace, even in summer? Great pizza, flavours, and atmosphere. Hearth ticked our boxes and then some.
I shuffled, looked down at my new clogs and rubbed one against the back of a leg. He thumbed at two bulbous bags of potatoes leaning, waiting, in a corner.