If Maurice Curtis had an avatar, it would probably be Willy Wonka. While most folk are winding down for Easter, the former senior public servant and wife Helen, a former maths and science teacher, are switching into overdrive to create thousands of hand-made chocolate eggs.
There’s no question hot cross buns and chocolate will be on nearly everyone’s Easter menu. We hunted down Tasmania’s finest goodies to satisfy your Easter cravings.
There are a number of eateries in Tasmania that can stake a claim to having the best cooked beef. Here’s a look at five of the best.
A sudden cold snap calls for comfort food — and where better to find it with the minimum of fuss than a friendly neighbourhood pub? So it is we find ourselves at the Cascade Hotel in South Hobart.
THE HCC will need a plan B in case technology breakdowns affect its new cashless Taste of Tasmania payment system, says the festival co-chairman.
FARMERS have to be resilient, adaptive and not afraid to put their head on the block and have a go, says farmer Will Bignell.
THE McCain’s potato factory at Smithton will soon have new packing facilities as part of a $10m upgrade aimed at keeping it viable.
HOSPITALITY industry leaders will work with TasTAFE to turn out more high-quality trainees.
A DARK-style beer celebrating the role of women in the brewing process will be on taps within a month.
CHOCOLATIER Igor Van Gerwen says chocolate should be savoured as the “food of the gods”.
THE Australian Fisheries Management Authority has great news for scallop lovers.
THIS innocent looking dessert “devastated” Ashleigh Bareham as she was eliminated from MasterChef.
NEW season wild caught Tasmanian scallops have finally landed in Hobart stores and restaurants.
THEY might be tiny, but these micro-greens pack a big flavour punch.
Original URL: https://www.themercury.com.au/lifestyle/food-wine/page/192