The Den, a new addition to Salamanca has just upped the ante, and the crowds are proof it’s working.
A Japanese lucky cat welcoming Hobartians to a Fusion Asian destination? Why Not?
“Probably by next year I’ll be phasing out of the private chef market and into the health and wellness in the corporate world. Funny how life pushes you into a direction, and then you suddenly go, “Oh yeah! Something from 8 years ago set me up on this path!”
Monsters are as monsters do, and they need a firm hand. Executive chef André Kropp has big skills and a firm hand. Double whammy.
When hipsterdom gets too cool for school, then it’s time to pull back and just get real.
Darwin never used to be synonymous with top food, but the city is buzzing with great venues thrusting their chests out, and water views that are hard to beat.
Michelin chef Nic Vanderbeeken does things his way in Bali. He is happy in paradise.
When a restaurant gets everything pretty much right, then all you have to do is just enjoy it.
Why do we need to cure chef stress? Because if we don’t – and act really fast, we won’t have an industry at all. It’s chaos now. Let’s fix it.
Hobart’s list of beautiful venues to indulge in and experience just keeps expanding, like my waistline. But what a wonderful way to go!