Review: And here comes Mr Good Guy
Mr Good Guy is another example of a restaurant in Hobart where the kitchen really has its act together, while the floor staff don’t dance as much as stumble.
Chef talk: Massimo Mele heads due South
Massimo Mele found the hard way that running a tough, abusive kitchen is not the best way to operate. And bless him, he learnt the lesson.
Review: Suminato and 3 things I miss from Japan…
The food is so good at Suminato, that the slight chaos out front of house can be overlooked, but lift that area and you’ve got a seriously good restaurant.
Travel: Freshfield Grove Tasmanian olive oil – fresh is right!
Freshfield Grove olive oil from Tasmania delivers a burst of peppery sunshine on the tongue that reminds you just how good this is.
Chef talk: Chef life and digging deep with Rich Sellers
Rich wants to help make a better industry for all, and the chef life doesn’t have to be hard and abusive. I’m right behind him.
Review: Ti Ama Pizza – we love you too!
Attention to detail is everywhere, and the pizzas? “As good as anything I’ve eaten in Italy”. High praise!
Chef Talk: Glenn Flood, Masterchef and Jamie
“…it was inspiring and mind-expanding to say the least. Masterchef has re-defined how customers view food & cooking in this country.”
Travel: Antarctica Cruise with Gaby Part 1
Penguins play, seals stink, and ice bergs floweth high and deep. Life on and outside the ship is always very interesting.
Review: Toddling in The Den
The Den, a new addition to Salamanca has just upped the ante, and the crowds are proof it’s working.
Review: Susie Luck’s melting pot
A Japanese lucky cat welcoming Hobartians to a Fusion Asian destination? Why Not?