Review: Museum Cafés as an architect’s after thought…
To spend $30 million on an upgrade and plonk the café without a backward glance seems, well, tragic. What a missed opportunity!
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Travel: What the locals may not tell you in Hobart
In Hobart, we’re spoilt for choice, so see this top ten food experience list just as a good starting point, and explore…
Review: A culinary journey at Franklin, now master chef territory?
Anneliese Gregory is hitting some great notes, but not every dish was inspiring…
Travel: Bayviews and good food. Where? Burnie.
An old heritage town that is moving from one era to another, Burnie is starting to shine, and Bayviews is sparkling.
Review: Floating between sea and sky… at Aloft
It took me a while to get to Aloft, but boy the wait was worth it.
The Source and Art Under the Table
Mona always does things differently, and its food outlets are a shining example of that. No afterthought, The Source is a beacon of good food in a cultural landmark.
Ettie’s is the phoenix from the ashes of Ethos
Great design, good food, and good service. Three key ingredients to survive, but one small quibble… I think all of us hate to see any restaurant crash, and Hobart has had her fair share of those lately. Ethos being a major one. Whatever the reasons for that, and I am sure it was a perfect…
Ristorante Da Angelo keeps on keeping on, superbly
Da Angelo’s is, simply, part of the Hobart food landscape. As reliable and steady as the Queen Mary. Since 1994, the business partnership of Angelo and Marco has been feeding Hobart with great Italian food. They both come from the southern part of Italy, near Sicily, so pizza and pasta make up the bulk of…
Phat Fish and Po’ Boys in Salamanca? Why not?
Just how many bars and restaurants can Hobart take? As the food and bar scene seems to be expanding like the cosmos, we do wonder sometimes if this dazzling array of food and eating choices must reach a limit – of sustainability. But Phat Fish is a good addition. And it’s delivered by a…
Best Edge Sharpening: Old Knives and a ‘Me’ Change
If only knives could talk. And according to John Hiscock, they can, sort of. There’s not a lot about knives he doesn’t know these days, and like the peddlers of old, he takes his business out to the marketplace. Chefs’ knives. Old-fashioned idea, old-fashioned service, but state of the art, high tech delivery. What does…