Travel: Rathmore House Has More, is More, Gives More
The Rathmore House country retreat in Hollow Tree, Tasmania is a fine gem brought to life. And what a magnificent spot for a retreat.
Chef Talk: Andy Third and Mr. Good Guy break the barriers
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.
Review: Great Ocean Road Chocolaterie
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.
Chef Talk: Carmela and her Sorrento Trattoria
“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”
Wine Talk: Drinkco and wine in the blood
Surrounded by his own vintages, and his chosen winemakers he represents, James happily tells his story, which took him around the world and into a wine network that for him, was a perfect fit.
Travel: Kempton a cool tiny town perfect for a pit stop
Kempton has a decided buzz these days, with the renos at the Tavern in full swing, and Redlands Distillery powering into whisky, there’s a lot to take in.
Chef Talk: Jamison Godfrey and the Drunken Admiral
Jam’s words to young people interested in a career in the industry? “You have to be dedicated, have a genuine interest in food and hospitality, be a people person, and most importantly? Cool headed!”
Restaurant Review Salamanca Wharf Cafe
The service here is always… unusual, to say the least. From a wonky tea pot last time, this time we entered the archaeology of bacon.
Restaurant Review Miss Jane
A good pizza is not as easy to make as you’d think. Miss Jane hits some real highs, but the pizza? Not fantastic…
Chef Talk: Keith Ancker
Keith Ancker originally posted this on a Facebook Group – Chef’s Circle, and I loved his full on story of what his life’s been behind the pass. Now he’s moving on, and giving bouquets and brickbats to those from his past. Keith is in the USA, so for those Australians among us, some of the terms will be strange. But it’s worth the read, trust me. And I haven’t taken out the language… it’s how it is.