Reminiscence of a Food Tragic

GIORGIO Di Maria from Sydney's Vini, Berta and 121 BC visited Hobart two weeks ago to present fabulous Italian wines from his native Piedmont while Luke Burgess threw together a 6 course Piemontese truffle lunch at Garagistes using Peter Cooper's Tasmanian...

Last Sunday Astrid Wootton taught a macaron class in our kitchen attended by Mary and me, Astrid's partner Jade, Ella Haddad and her two small girls and our Munsterlander, Minnie. It was a crowded house with some great results.
The first step in making chocolate macarons is to blend almond meal, cocoa and icing sugar and then put it through a sieve....

LOAVES and fishes. Evocative words. Simple fare. Egalitarian food for the masses. No restaurant could get them wrong - right? Wrong - cooking school has cured me of that delusion.
Cooking schools have taken off in Tasmania, as elsewhere, and we are particularly fortunate to have two of Australia’s best in Rodney Dunn and Severine Demanet's Agrarian Kitchen at Lachlan and Lee Christmas’ Red Feather Inn at Hadspen....

This recipe originally published by David Herbert in the Weekend Australian Magazine has become a winter favourite of ours. It has a few ingredients admittedly but it easily serves 6 and so for Mary and me it provides a couple of meals.
Peel or scrub
6 carrots...