Southern Tasmania is replete with great food, and jaw dropping scenery. What’s not to love?
Poseidon rules here, a benevolent dictator, so it just makes sense that to put extra effort into training your floor staff to move quickly with authority, turning tables.
It should be on everyone’s bucket list: for rafting the Tahune is something everyone should do at least once.
One of the hardest pieces I’ve had to write. Because my puny words just can’t do this incredible place justice. You will have to see it for yourself.
Freshfield Grove olive oil from Tasmania delivers a burst of peppery sunshine on the tongue that reminds you just how good this is.
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?
Frogmore Creek still delivers art on a plate under the guidance of Ruben Koopman. And what art it is.
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.