The seventh best chef in the world is in need of a smoke. Alex Atala’s restaurant DOM in Sao Paolo has occupied a doughty spot in the World’s Best list for fifteen years. Now he’s come to Tasmania as the last guest in the 2018 Great Chefs Series, which sees international names working with … More Shooting Star: Alex Atala does Tasmania
Early this year I had one of those ‘oh shit’ moments which I’ve since learned is commonplace in a freelance writer’s life, when you realise that you haven’t actually got any work. Writing a book is quite an undertaking and since late last year I had been working with my publisher on the structural edit … More Writer, mother, pig farmer, tourism host
Do you have food breaks, treats or desk snacks to keep you going when you’re writing? I’ve become a stickler for regularity. I have the same things all the time so I don’t have to think about what to eat, I can just grab and go from the fridge. My new snack of choice with … More What does food say about your characters?
Something unexpected has happened – my husband has turned out to be right. This may sound like a trifling event, and it’s only about smoking sausages, but for Oliver to be wholly right and me wholly wrong is unprecedented and has never happened in the course of our marriage. We agreed many years ago that I … More Smoking hot
There’s a tradition where I live in rural Tasmania of swapping foodstuffs. It’s an edible black market, dealing in things from the river, the land and the larder. Over the years we’ve dealt in eggs, pork, salmon, venison, wallaby patties, Riesling and sausages. We once gained half a lamb when our retired sheepdog help round … More How to cook a pheasant.
Somebody asked me last night whether I’d be better off stacking shelves at Coles than I am running a small farm and food business with my husband and writing on the side. Luckily he was a charming person so I didn’t mind being asked. I have no idea what you’d make stacking shelves at Coles. … More Sprout Tasmania dinner at Stillwater
This week the abattoir lost one of our pigs. ‘Did it run away?’ asked Smudge, very sensibly. But no, it didn’t run away, as it was dead. They didn’t lose a live pig. They lost the carcass. We’ve learned to take the rough with the smooth and the unexpected since moving into small diversified farming … More This little piggy went to market
Butter’s not what it used to be, many people would agree. Olivia Morrison wanted to bring back the true taste of butter that people used to enjoy, when families made their own butter at home. They’d collect the cream from the milk over the course of a few days and as it sat, natural cultures … More Tasmanian Butter Co – the real deal