A Persian Feast.

A Persian Feast.

I’ve been blessed with some incredible friends in Melbourne. What’s more, most of them join me in my passion for good food. They have been more than willing to initiate me into the cuisines of their home countries, by cooking me their favourite dishes, or in this case, teaching me to make what I can only refer to as a banquet.

I met my friend Pouya through Angela, and he is such a welcoming, friendly man. Him and his partner Shohre are marvellously interesting people and are always a delight to be around. They come from Iran, and have so many stories to tell, and so many friends around the world. I count myself lucky to be counted among them.
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Fine dining on the edge of the world.

Fine dining on the edge of the world.

We drove through the barren, craggy plains of the aptly named Tasmanian western wilderness to a small, unassuming fishing village that goes by the name of Strahan (pronounced Strawn). Underneath this quaint exterior however, were all the signs of a booming tourism empire. It seems that many aspects of the town are run by and for the tourism sector, though this simply means that your experience, while not entirely an ‘authentic’ one, will be smooth, pleasant and hassle free. Besides, people don’t come to Strahan for an authentic fishing village experience, they come because it is the gateway to an experience unlike any other.
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Whisky in the Central Highlands, B&B’s with platypus + glowworm caves.

Whisky in the Central Highlands, B&B’s with platypus + glowworm caves.

Just over an hour from Cradle Mountain we found ourselves in sleepy Mole Creek. Home to the Mole Creek Karst National Park, it is worth stopping for the night to do the underground caves and glow worms tour. We drove up from Hobart through the Western Wilderness, a region so alien to this country. It looked bleak and desolate like the moors of Scotland – not a single other soul was on the road, and it was raining. It was strange and exciting to drive through a region so different from the one we had just left, and the one we were about to enter.
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Salamanca Markets, chipotle flatbreads + local designers.

Salamanca Markets, chipotle flatbreads + local designers.

Hobart has, like many capitals, a thriving food scene. Where Hobart differs is that this food scene has easy access to beautiful, fresh Tasmanian produce. Wandering through the Salamanca Saturday Market, sandstone warehouses on one side and the water on the other, we tasted handmade ginger beers, gins, whiskies, fresh produce, candies, jams, jellies and chutneys from the people who have made them, start to finish, by hand.
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Raspberry Lattes, hot-smoked salmon, mango honey + wasabi cheddar.

Raspberry Lattes, hot-smoked salmon, mango honey + wasabi cheddar.

Heading from the west of the island, from Mole Creek or Cradle Mountain, we stopped by The Honey Farm in Chudleigh for a true sweet education. A small museum at the back of the shop had us captivated for a good half an hour, discovering about the life cycle of a bee, their roles, hierarchy and honey production. A cleverly designed system of bee boxes were set up behind a glass window, next a tube through the wall where the bees ‘commute’ to work in the honeycomb that is set in a glass box inside the store. You can watch the bees hard at work producing honey here.
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