Raspberry Fool chef goes bush
A popular Hobart chef will soon take the reins at the Fern Tree Tavern following the departure of Steve Cumper.
Food and Wine
Five of the Best foodie experiences
With so many local producers to choose from, why not spend a day taking in the tastes and sights of Tasmania? Or five days, as it’s difficult to choose from foodie experiences.
In defence of salt
Salt enhances flavour, makes food taste more of itself and brings it to life, writes ELAINE REEVES
Cracking the secret to the perfect pavlova
For those who would like to bake the perfect pavlova at home, the quest for dessert’s holy grail ends today.
More Stories
Winter a time to feast
HOBART’S Dark MoFo Winter Feast this month is sure to be the hottest event in town.
Diners revel in Asian infusion
THEY’RE funky, flavoursome and flourishing in Hobart.
Tassie foods on delicious list
TASMANIAN produce has excelled at the awards of Australia’s highest-selling food magazine.
Checkout on shopping confusion
HOW are we supposed to work out what’s the best deal at the supermarket these days?
Three Aussie eats in world’s best
THREE Aussie restaurants have been named on the prestigious World’s Best Restaurant list.
Slip into flavour
MIC Giuliani’s recipe could not simpler — gnocchi cooked in garlic-flavoured oil with mushroom dust mixed through and parmesan grated on top.
Government help for iconic cafe
THE State Government will provide a $75,000 loan to Cygnet’s Red Velvet Lounge as it rises from the ashes.
Tassie snares Gourmet gongs
TASMANIA’S luxury hotels have been recognised as the best in the country.
Funds sought for Fork to Fork
FRESH Tasmanian produce will soon make an even swifter journey from paddock to plate.
Tassie chef’s turning point
‘DO I make a full-time TV show or do I become a full-time farmer?’ Paul West’s latest challenge.
Original URL: https://www.themercury.com.au/lifestyle/food-wine/page/196