This time we’re at St. Albi’s which has been getting quite a reputation. Set back from Albert Road in Moonah, it draws the crowds pretty much every night.
Walking home laden from the Bathurst Street Farmgate markets, pastries waft into my brain. Daci and Daci pastries in fact.
A cosy sit by the fireplace, even in summer? Great pizza, flavours, and atmosphere. Hearth ticked our boxes and then some.
As part of our chef hacks series, the Sizzle brings you Simon Palmer, head chef at Philip Johnson’s famous and very acclaimed E’cco, in Brisbane.
Where did I get the idea for a salmon pie? Smack in the middle of Scotland, at Aviemore, snowed in, and whiling away the night with whiskey and fishermen.
Fungi afoot! Mushrooms are plentiful and superb here in Tassie. Particularly in Hobart. Every Sunday, people rush to buy the just-grown mushrooms of a certain young man. He always has a plethora of varieties, is knowledgeable about them all, and his obsession is clear. No one knows his name. He’s simply ‘The mushroom man’. Easy.…
This was a birthday lunch, and with two dear friends visiting from Melbourne, the celebration called for a special place. Frogmore Creek Vineyard it was.
Like most chefs, Paul Foreman loves to share his passion, and Brazilian cheese bread is something new he’s brought to the Tasmanian food scene.
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.