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.
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.
How refreshing. After having recently read so many posts on Social Media about the appalling service in Tasmania, here we were in a kind and welcoming environment that put the hospitable back into hospitality.
Fresh country air, an unpretentious place like grandma’s comfy chair – that’s the Fern Tree Tavern. And long may it last.
A final face lift for what must have been a quaint old lady has breathed fresh life into this corner store. And don’t miss the courtyard bar.
“I don’t care where it comes from, if it’s a really good wine, we’ll find a home for it.” Tim at Cool Wine uses his Tasmanian connections to underpin the main stock base of his business, and finds it’s incredibly exciting to watch what began as a cottage industry expand exponentially.
Alex at Osaka Izakaya wants to survive. That’s a great goal, and one hopes that he thrives as well.
Ruben Koopman always appears calm and relaxed. But underneath, there must be a brain and imagination that never stops. And the detail at The Lounge, always amazes.
And as always, Rockwall is as alive as Donald Trump’s sex drive. So I take my hat off to those guys slamming out food like line cooks at an American county fair.
Mr Good Guy is another example of a restaurant in Hobart where the kitchen really has its act together, while the floor staff don’t dance as much as stumble.