Taste of Tasmania stallholders disappointed with event, demand refund
Approximately half of the stallholders that took part in the recent Taste of Tasmania event are asking for a 10 percent council…
The land of opportunity: Rodney Dunn on Tasmanias thriving food scene [video]
Chef, turned food editor, turned farmer, Rodney Dunn is a passionate advocate for seasonal cooking and the locavore movement. Hes also part…
The Lions share: talking cheese with Tasmanias leading cheesemaker [video]
Tasmania has set itself the ambitious goal of growing its agricultural sector tenfold to $10 billion each year by 2050. A key…
Best ham suppliers named as part of Australian Ham Week
Australian Ham Week, which kicked off on 29 November and will run until 5 December, has held its annual Ham Awards, naming…
Chefs on holiday: seeking inspiration abroad [gallery]
Hospitality recently caught up with some of Australias top chefs to chat about some of the dishes and destinations that have had…
Melbournes best chefs slam impending ban on commercial net fishing
Leading chefs and restaurateurs including Neil Perry, Ben Shewry, George Calombaris and Andrew McConnell have joined forces to criticise the Victorian governments…
From pest to pleasure: chefs growing interest in seaweed [video]
James Ashmore, founder of Tasmanias Ashmore Foods, says chefs across the country have a growing appetite for seaweed, and are thinking outside…
Big fish, little fish: two companies making a splash in Tasmanias seafood industry
A growing number of chefs and consumers are seeking out ingredients grown or produced on Australias island state, and this means business…
Ban on commercial net fishing in Port Phillip Bay will hurt Melbournes restaurant scene, Neil Perry
The introduction of legislation to phase-out commercial net fishing in Victorias Port Phillip Bay will impact heavily on Melbournes fine dining scene…
Adelaides Publishers Hotel introduces new spring bar and restaurant menu
Adelaides Publishers Hotel has officially launched its new spring bar and restaurant menu comprising modern Australian dishes made from locally source ingredients.