As chef and co-owner of Fico, and the recently-opened little sibling, Pitzi, Federica Andrisani loves putting local produce front and centre. We caught up with her ahead of some exciting renovations.

“When I say the word ‘milk’, you probably think first of cow’s milk. This usually white liquid can appear decep­tively plain and innocuous. It can come across as dull, because it’s so ubiquitous; you can buy it everywhere, all the time, and it’s often cheaper than bottled water.”

This all-in-one chicken dish is super easy and great for a crowd.

The humble scallop pie. It doesn’t get more Tasmanian than this local delicacy. Fresh Tassie scallops swimming in a hot, aromatic curry sauce encased in flaky pastry. Yum.

Want to use up those old bananas but are sick of banana bread?

Oca (Oxalis tuberosa), also known as the New Zealand yam, is a root vegeta­ble native to the Andean region of South America. It’s still widely cultivated in countries like Peru, Bolivia, and Ecuador and in recent years, oca has gained popularity in other parts of the world, including Australia, New Zealand and the United States, due to its nutritional value and versatility in the kitchen.

Dive into the month ahead with practical star insights – your guide to navigating the cosmos this month.

Joshua Santospirito is a multimedia artist, musician, and comics author. He’s just released his third graphic novel, The Islands Where We Left Our Ancestors. It’s an autobiographical tale aimed at adults about his visit to the Aeolian Islands of Italy with his parents, where he sought out past connections and family roots. We chatted to him about his book and upcoming tour.

On a recent Sunday morning we decided to head out for a drive and see where the road took us. Knowing the monthly Franklin Palais Market was on, we headed south. After a kick around on the oval we went further south to Geeveston for lunch at Masaaki’s Sushi.

If you’re after tasty, local food catering for your event and want to do some good at the same time, these Tassie places fit the bill. They don’t just serve up great food but also give opportunities for others.

It is no secret that farming is tough. It’s physical and often isolating work. The lack of affordable land and tight margins mean making a living from farming is hard. Throw in the weather and it’s fair to say that the odds are stacked against the farmer.

On a recent Sunday, we had two hours to kill while our child was at a birthday party in Richmond. On the doorstep of wine country, we drove to Pressing Matters (711 Tea Tree Road, Tea Tree) and took up residence in a little nook in the main tasting room.

Tucked in a pocket of southern Tasmania are two farmers whose approach to running a farming business is as interesting as the diverse range of vegetables they grow.

Every plant tells an important story of cultural connection. Several stories in fact. And as Paulette Whitney of Provenance Growers explains, it is these stories that “make you stop. They make you taste the food”.

Over the Christmas break I sat down to read a recently published book by Jill Griffiths, called What’s For Dinner. In the book’s introduction the author quotes a staggering fact – that 75% of the world’s food comes from just 12 plant species and 5 animal species. And that’s despite having 14,000 edible plants to choose from!

Let’s be honest here. Each year they start out as a grower’s best friend, making you feel like a legitimate market gardener, before quickly becoming a headache as you push back the leaves and find yet another zucchini that’s got away.

Phil O’Donnell and Jimmy Zerella run Gardners Bay Farm, a market garden and orchard 10 minutes out of Cygnet. Originally established to supply the restaurant at Port Cygnet Cannery, the pair are now leasing the farm and selling their produce through vegetable box subscriptions and to restaurants.

Side-step the famous North Hobart restaurant strip and explore the back streets to find some cracking good eats

The hills above Copping are alive with the sound of…bleating! It’s here on the slopes of the Ragged Tier and overlooking Marion Bay that you will find Leap Farm, a small Swiss Toggenburg goat dairy that produces Tongola Cheese.

A stone’s throw from Salamanca, you’ll find Sullivans Cove, a little trove of foodie finds, for any appetite.

To many, eggs are seen as a year-round source of protein, however did you know they are seasonal? And right now, as all keepers of backyard chooks will testify, eggs are back on the menu!

Food should be at the heart of any good road trip and you definitely won’t go wrong with these solid eating destinations just south of the mountain.

Since making Tasmania their home, Matthew Evans and Sadie Chrestman’s impact on food and farming in the state has been significant. And despite their decision to close their restaurant at Fat Pig Farm for a well-earned break, their influence is certain to continue. Indeed, in Keeley Bytheway, it already is.

Food is often the heart and soul of neighbourhoods, and what better way is there to get to know a place than hitting where the locals love to eat and hang out?

Being part of a community is vital for anyone, especially so when you arrived from another country. We spoke to Ren McGrath, from volunteer organisation CityNetworks, about how a new Hobart community network cafe, Esteem Coffee, is breaking down cultural barriers, one esteem’ing cup at a time.

Sitting above the Jansz Parish Vineyard on the outskirts of Richmond, looking down on the spindly arms of the now dormant vines, you can see rows and rows of stunning vegetables destined for the restaurants of Hobart. And there’s one humble vegetable that takes pride of place amongst the rows. From the crinkled leaves of the savoy to the tightly packed, conical-shaped hearts of the sugarloaf, it’s cabbage season!

On a cold, wet night after work, the last thing we felt like doing was navigating half of the mainland who had turned up for the to eat and a good craft beer to wash it down with.

It’s mushroom season! But at a time when Instagram feeds are full of foraged slippery jacks and saffron milk caps, there’s a grower on the outskirts of Hobart who’s found a unique environment for producing mushrooms all year round.

Sometimes you just want to grab and go – and a near-perfect form for a quick lunch has to be a roll. This month we explored some CBD options for a speedy feed, in roll form.

On the banks of the Coal River just outside of Richmond, Phil and Jane Dening, daughter Sophie and son-in-law Brad Milic have been busy harvesting this year’s crop of walnuts.

By the time Saturday rolls around, the last thing I feel like doing is making lunch.

Tasmanians are known for their love of the humble spud, and this year at Springdale Farm they are embracing the rainbow.

If a friend came to you in the woes of a mental health slump asking for advice on how to manage it, what would you tell them?

As a lover of char kway teow, the smoky and savoury rice noodle dish from Malaysia, I’m always keen to try new places that serve it.

Fine dining is an experience, not just an outing. A dance between professionals to deliver a theatre show of food, wine and service.

There’s a list running in our heads of the perfect venue to take visitors or for a fun lunch out with friends – it needs to be within a half hour or so drive of Hobart, boast a nice outdoor area where kids can get away from the table and entertain themselves, good food and great (Tassie-centric) drinks list, and a kids menu. Read on, we think we may have just found it.

Whether you’ve conveniently forgotten to pack that soggy sandwich for lunch, or need a quick bite on the way to the next errand, there are endless options in Hobart for a substantial snack or light lunch in a hurry. This list is by no means comprehensive, so let us know where your favourite snacks are.

The gut microbiome is such a fascinating topic. So much has happened in this area in recent years: improved technology for testing the gut microbiome, an explosion of research, books written, and podcasts released.

Cultura is right near our office and conveniently close to pop in for their $10 lunchtime takeaway pasta special. The gorgonzola orecchiette is a team favourite! Chef’s kiss. But after saying many times, ‘let’s sit in here for lunch one day’, it was only recently that we finally did.

A long-held desire to taste muttonbird was finally realised last month at Dark Mofo’s fabulous Winter Feast.

Sometimes an outing doesn’t have to be anything other than sat­isfying a craving: a beer, some fried chicken, and a game of pool with a mate. A recent visit to The Winston after an overwhelm­ing week of work during Dark Mofo was needed to fill that beer and chicken sized cup again.

Have you heard of the Danish concept of hygge? I came across it recently and it means a quality of comfort and coziness that gives you a feeling of contentment and well-being.

I’d seen the bright, canary yellow exterior of Hometown Secret enough times to be intrigued to head inside. But where is the hometown? And what is the secret?

On frosty days my friends and I tend to search for places to eat that will warm us up with hot comfort food. Tucked away from Elizabeth Street Mall lies a cosy, yet vibrant hot pot restaurant with an array of delicious Chinese food.

Cooking while hungry kids are breathing down your neck is harder, I imagine, than a Mystery Box Challenge on Masterchef. Critical judges, quick thinking, and a cold meal to eat once you finally reach the finish line (i.e. the kids are fed).

Well, winter is upon us in Hobart. One of my friends calls it the season of hiber­nation, hot chocolate and hot chips. She asked me the other day whether it was normal to feel hungrier in the colder months than the warmer ones.

My client sat in front of me teary and overwhelmed. “I’m exhausted. My days are so busy. At night I lie in bed and my mind races. When I finally get to sleep I wake around 3am and then can’t get back to sleep. Plus, my sugar cravings are out of control and I can’t stop eating chocolate. I need help.”

My mother could never quite understand the fascination behind going to a restaurant only to cook your own food. While I can understand how it contradicts the fun of going out, being tended to and not being lugged with the washing up, I hope she would have seen the light if she were my company at a recent visit to Korean charcoal BBQ, Mr Korea. This type of outing is the best of both worlds, the novelty of cooking (for those who enjoy it), being with company and eating yummy things, without being trapped in a kitchen away from the group for half the night, and dealing with a kitchen full of dishes in the morning.

Shared plates, wine and good company in a relaxed atmosphere is music to my ears and an even better time for my belly. A visit to North Hobart’s Malik was a satisfying and effortless meal between five girlfriends and me.

Intermittent fasting has been getting lots of attention in the me­dia and the wellness sphere, but what’s the big deal? Why would you choose to not eat and how could it be good for you?

I was recently invited to join a gorgeous friend for an afternoon of high tea and bubbles in the Ladies Lounge at MONA, a private area of the museum in which only, and all, ladies are welcome.

Hobart is unfortunately a city that doesn’t offer many late night food options beyond fast food. After all the city restaurants have finished their dinner service, there is one place to get proper food beyond 11pm.

If you’re into wine, a good wine bar is a delight. Not only a place to facilitate catch ups with friends but also a place of education and discovery.

Readers, this month I’m going to focus on your incredible defence system and what you can do to support it.

While it’s not a new space by any means (happy sixth birthday St Albi!), walking into the converted warehouse that houses St Albi, it feels vibrant and like a slice of Sydney or Melbourne turned up in a back street of Moonah.

There’s a restaurant for all scenarios. The trick is going to the right one at the right time! A few Saturday’s ago, our scenario was that our son had just won a very exciting sporting grand final.

Readers, if you’re feeling a bit worse for wear after the season’s festivities: tired, bloated or sluggish, how about a detox? But wait! Before you run for the hills, I’m not talking about gimmicky stints of deprivation where you exist solely on lemon water or cabbage soup or the like. This is not a smart or effective detox.

My husband has a very deep love of Indian, nurtured by many trips there. His first trip was as a toddler, and I don’t doubt that one day, when borders and international borders return to a more “normal” situation, we’ll travel there as a family.

Hello readers. How are you? No, not the usual “how are you?” question that’s met with the usual “fine thanks” response. How are you really?

I’ve driven past Rin so many times. Like The Drunken Admiral, I’d always wondered what it was like. In the spirit of ticking places off the list, we booked a table on a rainy Friday night to find out.

The adrenaline is flowing, you’re feeling way too busy to sit down and eat lunch and you might not even feel thirsty or hungry. Or you might raid the office lolly jar or a pack of bikkies in your close vicinity for a quick sugar hit on the go.

Argyle Street isn’t somewhere that you’d immediately think of heading for dinner, but with the new Deep South Brewing Co (220 Argyle Street, North Hobart) venue opening for dining, it’s suddenly a destination.

The adrenaline is flowing, you’re feeling way too busy to sit down and eat lunch and you might not even feel thirsty or hungry. Or you might raid the office lolly jar or a pack of bikkies in your close vicinity for a quick sugar hit on the go.

You’ve heard it before, and we’ll say it again, Tasmanian produce is amazing. And winter is the perfect time to get out and eat it all. Explore the markets, head straight to the farm gates or expand your cooking skills across the island.

Sometimes you just want to enjoy eating something comforting. No fancy foams or trends, but just good, tasty fare.

The borders were declared shut in Tasmania on the 30th of March, 2020; the first stare to do so amid the COVID- 19 pandemic and hard lockdown of Hobart followed.

Tasmania’s brand as a foodie haven is cemented. But within the local hospitality industry there are those who love to use local produce…and those who are next-level obsessed with it. We spoke to a bunch of Hobart chefs who are top of the game when it comes to fostering relationships with local farmers and growers.

Nepalese food is a comfort in our house. Having spent much time trekking and mountain climbing in Nepal as a younger man, Nepalese food is something I always love to go back to.

When I was younger, the things I looked for in a pub were somewhere with a comfy bar stool, cheap drinks, a social crowd and a few hot chips. As I’ve aged (hopefully gracefully), my pub ‘wishlist’ has too.

Moving to Hobart from Brisbane almost two-and-a-half years ago, I’d heard this town served up some great food. I knew there were wine bars hidden around a sandstone corner, or I could pick locally caught seafood at tuck in while watching the boats at Constitution Dock.

You never know when you’re going to have your culinary world expanded and for me recently it was in the back on an Uber.

Festive season entertaining got you frazzled? We’ve got you covered.

A few extra festive recipes from some of Tassie’s top foodies to get you hungry this Christmas.

The green fairy has left bohemian Paris and come to Hobart.

There’s quite a bit of choice when it comes to Vietnamese food in Hobart, especially with the staple banh mi bread roll.

Setting up shop during a pandemic was a risky move, but if the crowd at Dāna Eating House (Dāna) on a Friday night is anything to go by, it’s one that’s paid off. With tables of diners chatting and laughing over drinks, the music and conversation buzzes off the monstera-leaf-green walls. Low-hanging rattan lights and worn wooden floorboards give the newly opened South-East Asian fusion venue in Hobart’s CBD a relaxed vibe.

As we emerge from the cold we’re certainly ready for more get togethers. However, while we can all be grateful for Mother Nature hitting the ‘Defrost’ button, we may not have the same spring in our step coming out of our caves this year. Lockdown in late summer through autumn, followed by winter’s frosty hiatus, may have left our social skills rather scant.

Although stretching your gut to make room for that last slice of pizza could technically be construed as an exercise, it’s unfortunately not what I’m here to talk about today. I’m talking about the impact of physical exercise on your gut health.

Anh Nguyen followed her life purpose to switch from being an engineering academic to a biodynamic winemaker in the Coal River Valley. But, after winning a major agriculture award for innovation, Anh is bringing her past experience into her new direction.

Hamlet Cafe has been part of the Hobart hospo landscape since February 2016 and delivers targeted training and work readiness skills in order to tackle the barriers which prevent disadvantaged Tasmanians from participating in work and community life. Since then, founder Emily Briffa has helped to provide over 22,000 hours of work experience to over 260 Tasmanians.

Making the most of abundant seasonal produce has never been more timely (excuse the pun).

“This is something I’ll often make at home with dried Orrechiette, which you can easily find in most supermarkets. It’s a really quick and easy recipe to do. I learnt it when I spent some time in Sicily. If I’m not in too much of a rush, I’ll make fresh Orrechiette too.”

While summer’s colourful crops may be well behind us, we can still hold on to the last harvest of berries, red greenhouse cherry tomatoes and yellow sweet corn before winter takes her pound of fresh. Though the seasonal palate through May and June is decidedly green and gold on both the plate and ground.

New Town Plaza probably isn’t your first choice for a dinner date locale but with the opening of Ruckus Fried Chicken a little while back, it’s stocks went soaring.

If you’re after some tasty Indian cuisine then Culinary King is for you. Sitting among the restaurants lining Elizabeth Street in North Hobart, Culinary King is quickly becoming the go-to spot for delicious dhal, fragrant curries and top-notch naan bread.

Tough and true Tasmanians stand strong in the face of winter, as do harvest veggies still growing in the garden. Brassicas and bulbs boldly anchor their stalks while underground tubers and root vegetables tightly take hold for the chilly months ahead. Whether one vigilantly braces or vigorously embraces single digit forecasts, the astringent crisp air tends to make us move a little faster homewards to hibernate. Quick shops, slow food and hot meals call for batch cooking.

“The hasselback potato is an oldie but goodie, you can’t beat some crispy potatoes on these cold winter days. These are best served with lots of butter and salt. You can find some really interesting varieties like pink fur apple potatoes at the markets, the more colourful the better. It takes a bit of patience to get them all cut but it’s definitely worth it. I love to eat these as a snack with a glass of wine or as a side dish with some roasted fish.”

There’s a buzz about Suminato in Sandy Bay. The Japanese restaurant opened 10 months ago in the former Witchery site on King Street and brings its own contemporary twist to a burgeoning Japanese restaurant scene in Hobart.

“In this simple dish, the flavours of Middle Europe sparkle with the smoked eel, dill, caraway and Russian salad. The salad, once a mainstay of menus decades past, is something not often seen today but I think it deserves another moment in the sun. I’d serve the dish with some chilled Tasmanian Vodka for a really authentic taste.”

Crossing over spring’s peak towards summer, the leprechaun-green shoots of new growth herald a rainbow of new colours for the plate. Pears depart while pops of red and blue appear in November’s fruit basket with the season’s first ripened blueberries, raspberries and strawberries.

Summer is here and Hobart’s bar scene has never been hotter. Tassie nightlife hits its peak when the weather is warm and our city offers intimate and quirky watering holes like no other. Here are our top picks for Summer.

“This is a really nice early summer dish using buffalo mozzarella, it’s the most delicious thing! I remember when I was a first year apprentice in my first few weeks of working in a little restaurant in Melbourne after I had just moved there. My head chef gave me a little slice of buffalo mozzarella to taste when the cheese van had come around to the back door of the kitchen. It was one of those moments where the world stood still. So simple yet so delicious. That’s when I knew that I was going to be stuck in the kitchen forever.”

Sitting at the bar on a busy Friday night, my partner and I immediately have flashbacks of a ski trip we took to Japan a couple of years back. After skiing all day, the izakaya, (a Japanese version of a pub) became our go-to each night for dinner, drinks and fun. Bar Wa Izakaya, on Elizabeth Street between the city and North Hobart, is a cranking little spot which feels about as close to authentic as you can get this side of Tokyo.

The Aussie summer comes with two big advantages. While we take an opportunity to relax and enjoy time with friends and family, the kitchen garden peaks in full swing. The abundance of growth and colour nods to a positive start to the new year. Resolutions to address expanding waistlines acquired over the festive season are buoyed by an array of choice to inspire creative salads, with bulging garden beds and pops of fruiting colour beckoning one to get moving outdoors and start picking summer’s harvest.

I love simple, balanced cooking. Good ingredients prepared well never fail to impress and delight. I also – like any self-respecting human being – love fried food. Putting together this dish on a Sunday night with a movie and some of my partner April’s ice cream for dessert is the simplest of joys.

With a name like Mullet Cafe and being perched above the rolling surf of Park Beach at Dodges Ferry, you’d think this place would be full of wax heads chugging on milkshakes and dimmies. But there’s more to this little local secret than meets the eye.

Ever wondered what Italians do for tomatoes in winter? Family traditions are still in common practice across this truss-loving nation to make homemade passata (uncooked tomato purée, strained and bottled), estratto (rich tomato paste), whole peeled tomatoes (canned in jars with lemon and salt), as well as Giardiniera (pickled vegetables in oil or vinegar and herbs) at Summer’s end.