While the sizzle is enjoying a reformation, it will still have chef interviews, food industry pieces, and the odd opinion or chat piece. But reviews? I think not.
The anatomy of taste. For chefs, a great sense of taste would appear to be essential. How can you create great dishes without that ability to judge the flavour palate of any dish? While it’s used as a metaphor for our choices in much more than food, taste, the palate and its preferences are fundamental…
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…
A great restaurant is absolutely the sum of its many parts. But Nickel Kitchen & Bar go that extra mile. It’s pure theatre.
Fico Bistro and Vino is much more than a bistro – but not pretentious fine dining either. It straddles the two nicely.
Hobart gives the Japanese Bar (Wa) its very own vibe, and overall? A great addition to the food and bar scene of our incredible city.
Landscape restaurant is all about presence – at home, and the landscape that informs the entire island of Tasmania. Clever and relaxed, is how I’d sum it up.
Hardly a prince among pubs, the Prince of Wales, in Battery Point, just keeps going, and the pub food was such a surprise. Some pretty good value in town.
Stillwater still keeps on keeping on. With great food, great service, it has its priorities right.
A bit of Austin Powers, the old navy and modern Hobart all thrown in together. Somehow at the Old Wharf Restaurant, this strange mix works.