No fanfare as pub prepares to reopen
A pub that hosted firefighters during summer’s bushfire crisis and which closed suddenly in May is set to reopen its doors very soon.
Food and Wine
Tassie kimchi hitting world stage
It may seem like a new fad but fermenting foods is a 5000-year-old tradition which has found a new lease of life in Tasmania.
Troubled winemaking business in new hands
A premier Tasmanian wine and cider producer that entered voluntary administration now has new owners.
Why Matthew Evans loves meat and dislikes self-righteous vegans
Who is entitled to call themselves an animal lover, asks Gourmet Farmer Matthew Evans, as he delves into the ethics of meat-eating in a culture of secrecy and extreme views.
More Stories
Waterfront lights up as corks are popped
HUNDREDS of champagne corks popped as more than 4000 revellers brought in the New Year in style at the Taste of Tasmania.
An Italian Christmas
Sharing stories and laughter around a kitchen table is just as important as learning a method, but there is plenty of helpful kitchen lore in Giuliana White’s Farmhouse Kitchen cooking classes.
Patrons snap up crowd funded wine
THE first release of a crowd funded product, Small Island Wine, has almost sold out in the first three days of the Taste of Tasmania.
The future is pinot, says wine expert
A NOBEL Prize-winning astronomer and winemaker says Tasmania is Australia’s home of pinot noir and may become the only region able to produce the wine.
Diners lap up cashless festival
THE first cashless Taste of Tasmania has kicked off on Hobart’s waterfront with only minor glitches reported.
All stocked up with the state’s best
WET weather might have hampered preparations for the Taste of Tasmania but festival organisers are confident it will be all systems go this morning.
Cash-free trial gears up for Taste test
THE annual Taste of Tasmania will begin a new chapter when it starts tomorrow — going cashless to help cover costs.
How to suppress your sweet tooth
HAD a few too many sweets over the Christmas period? A new scientific discovery may stop that happening again.
Council gears up for first cashless event
WITH the first cashless Taste of Tasmania around the corner, organisers admit they could have better explained the new payment system at the event.
Seafood’s blooming good year
ALGAL bloom may have haunted Tasmanian shellfish farmers this year, but it has had little effect on seafood prices in the run-up to Christmas rush.
Original URL: https://www.themercury.com.au/lifestyle/food-wine/page/174