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The Tasmanian Chef Turning Food Waste Into a Feast
A pedigreed chef, a passionate local service team, and 200 guests: it’s a recipe for a night of exceptional dining replicated in hundreds of restaurants around Tasmania every night of the week. But one uncommon factor sets this dinner apart from the rest.
Q&A: Tom Ambroz
Sixty kilometres northeast of his tiny island home, the opportunity to make some of the southern hemisphere’s most delicious spirits on a tinier island still was an opportunity too good to pass up for this Tasmanian repatriate.
Q&A: Hedley Monks
The path to a career in fine food and wine had an unlikely starting point for the Restaurant Manager at two of Hobart’s most celebrated restaurants.
Q&A: Greer Carland
A Tasmanian winemaker studied in Adelaide, worked vintages abroad and spent several seasons in Western Australia before returning home to make her own wines with some of the best grapes in the world.