A tiny stuffed fox praying to be bought? A glass case of ivory beside it? An emporium as big as the MCG? Latrobe may be tiny, but the delights are big.
Hobart’s near city wine trail is hard to beat for variety, passionate producers, glorious wine and food. How lucky, Hobart?
Hobart’s list of beautiful venues to indulge in and experience just keeps expanding, like my waistline. But what a wonderful way to go!
Frogmore Creek still delivers art on a plate under the guidance of Ruben Koopman. And what art it is.
Cutty Sark in Brisbane should have a big life. The food is good and they advertise their commitment to sustainability on the menu. But it doesn’t…
Andy Third is the good guy at the helm of Mr. Good Guy, and he’s still at the tools. Ibis Styles are in the vanguard of new hotel restaurants that are – restaurants that just happen to be on the premises.
Still with the distillery ticking away, Kylie and Phil do their Wild Thyme Kitchen at the Farmgate Markets, the seafood BBQ tent at Franko in summer, in Franklin Square, and continue to work up recipes together.
Fico Bistro and Vino is much more than a bistro – but not pretentious fine dining either. It straddles the two nicely.
The thought of the money that’s been poured into the Chocolaterie makes my blood run cold, but it seems to be a smashing success, and with the level of thought and care behind it, rightly so.
“That’s where I am now, building one step at a time, I want to touch one person at a time through my cooking, my travel tours, the lessons. For Sicilians, food is medicine, love, life… where’s the roast dinners now? It was that smell of good food cooking that permeated the whole neighbourhood – it was an epic era that we need to awaken again”