Five of the best hearty soups
There are few better dishes to keep you toasty on a cold day than a nice hot bowl of soup. If you are hunting for a hearty soup, here are five of the best around Hobart.
Food and Wine
Tassie seafood company’s delicious reward
Elaine Reeves talks to the winners of one of Australia’s most prestigious food awards.
Young chef has an appetite for excellence
Up and coming young chef Bianca Johnston reveals some of her favourite dining haunts and tells Tracy Renkin the one food she can’t live without.
Council crackdown on food delivery services
Complaints about cleanliness have put food delivery drivers in the spotlight as the Hobart City Council commits to an audit of the service.
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Shayne’s campaign to sauce funding
SHAYNE Lewis, with his business Lean-to Kitchen, finds himself in a reversal of the old cliche. He has somewhere to go but can’t get dressed up.
Tassie salmon push in Vietnam
VIETNAM is being courted by a major Tasmanian salmon producer in a bid to tap into its burgeoning high-end tourist and local middle-class markets.
Feast of ideas for midwinter
SOME of the country’s most talented chefs are teaming with Tasmania’s finest to cook up something unique for next month’s Dark Mofo Winter Feast.
Pearl shines with new chef
GRAEME PHILLIPS: THE loss of Orizuru left a big gap in the Mures Victoria Dock complex. But, after six months and three changes of chef, they’ve finally got it right with Josh Mathewson.
Happy as a Lark about tax changes
TASMANIA’S distillers are toasting the Federal Budget, saying the introduction of a tax rebate scheme is a sign the industry is finally being taken seriously.
It’s make or bake time…
A CYGNET couple are helping to keep tradition alive – making cake tins with old machinery, or even by hand.
A classic Italian affair
ITALIAN, Indian, Indian again and now back to Italian – you could be forgiven for thinking this restaurant’s backstreet location was jinxed.
Growth industry
TIM MARTAIN: In the lead-up to Agfest, which kicks off at Carrick on Thursday, we look at our biggest food crops and meet broadacre farmers determined to deliver both quality and quantity.
Quality from the paddock to the bottle
ABOUT 60 tonnes of potatoes a year from a Marion Bay farming family are now finding themselves on the end of forks or in a glass as vodka rather than being wasted.
Ben adds extra serve of family time
JARRAD BEVAN: Work takes celeb chef all around the country but he’s happiest when he’s back home at Spretyon.
Original URL: https://www.themercury.com.au/lifestyle/food-wine/page/163