The new 7000 by Pure South Dining

Bar snacks Pure South style

Tasmania has been having a moment for a while now.  All that clean air and fresh and fabulous produce is a great lure for foodies but two people who were onto Tassie well before the rest of us are Peter Leary and Philip Kennedy, the owners of Pure South Dining restaurant in Southbank. Pure South

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Believe the Higher Ground Hype

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If you’re like me, you’ve probably walked past the building hundreds of time and haven’t paid it any attention. When I heard the newest cafe from the team behind Top Paddock and Kettle Black was opening in a converted power station right near Southern Cross Station, I just couldn’t picture where it could be. Sometimes

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Hello to Holla Food and Drink

Inside Holla

From coffee in the morning to cocktails at night – newly opened Holla is looking to bridge the divide between cafe, restaurant and bar.   The converted warehouse space still has an industrial feel to it with exposed piping and an unfinished ceiling but a simple geometric mural and lots of greenery spruce things up.

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Party out the back and indulge up front at Lady Carolina

BBQ pork at Lady Carolina

Like that 80’s classic the mullet hairstyle, Lady Carolina in Brunswick is all serious up front and party out the back.  You enter a breezy, large room with lots of polished timber and almost a beach house feel. Keep wandering through to the outside courtyard and you hit the bar area with synthetic grass and

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Going native at The Crafty Squire

Kangaroo carpaccio

High end restaurants in Australia are embracing native ingredients but Tasmanian pepper berry and kangaroo are harder to come by in local cafes, restaurants and pubs.  The Crafty Squire which launched last week in the City (a revamp of the Portland Hotel) is showing that Attica isn’t the only place you can order wallaby.  

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Cocktail and dessert experiments at The Noble Experiment

Ceviche scallops at The Noble Experiment

The Noble Experiment is conducting its own little experiment on Smith Street as a bar/restaurant. It’s trying to do the slashie thing where it straddles both cocktails and food.  I was invited to try it out last week when the rain was pelting down and The Noble Experiment was a welcome refuge with its warm

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