Quirky? Clever? Fun? It’s all of the above. A big welcome to this new kid on the block – The Quartermasters Arms in Hobart.
My mother always loved pork. She wanted a pet pig long before Esther the Wonder Pig became a thing. She’s 91, so pork clearly looked after her.
Where worlds collide, and tomorrow meets today, Kosaten throws us the twenty-first century on a tiny train. It’s a brave new world.
When I taught, I loved to stretch my pupils, and at one school, I put in place two extra items of homework every week: brain food and soul food.
Not tickled, really! I agonised over writing this before dishing up a scathing account of our night at the Tickled Rib. A few pointers might help.
When a very urbane, food loving fine art valuer and dealer comes to town, where to go? Aah… either Glass House, or Frank methinks.
Is it food, a story, or just punctuation? Some current food fads I wish would die… Have you got a favourite food fad you just hate? Here are a few of mine…
My stated aim of writing this blog about food and the food industry is to be kind and fair. But I agonised over this piece.
Paella is traditionally cooked on an open fire in Spain, with ingredients being whatever is in season, and to hand. This one is, however, special.
As we turn into the gorgeous landscape where the Bangor Wine & Oyster Shed sits like a proud peacock, admiring the view, I feel an oyster binge coming on.