The burning desire for something that many of my neighbours possessed was enough to turn me from an ordinary, well-behaved woman to an unsuspecting voyeur. I would swell with envy when my eyes spotted them while driving through my area. The same day, every week, there they were. Groups of them would line the streetside, erect and full to the brim, as if on display to make me jealous. Where I live, garbage trucks don’t drive past your home and collect your rubbish; you’re responsible to dispose of your own trash.

Judging in the inaugural Royal Tasmanian Whisky & Spirits Awards was held recently in Hobart.

Abraham Mezze Bar is a small vegetari­an mezze bar tucked in next to Jackman and McCross in New Town, run by sisters Maggie and Marion Abraham.

Just outside Launceston overlooking the Tamar River, winemak­ers Lauren and Matthias Utzinger have been working away at their vineyard since purchasing it in 2018.

Zoe Jacobson has gone from oyster packer to Australia’s fastest shucker – and with a spot at the World Championship in Galway and a brand new oyster bar taking shape back home, she’s just getting started.

Head Chef John Churchill of 1830 Restaurant & Bar shares how the his­toric setting of the Port Arthur Historic Site shapes his seasonal, locally driven menu — and why the relationships he builds with Tasman Peninsula producers are at the heart of everything he puts on the plate.

In Geographe, Western Australia, winemaker Damian Hutton has produced a Gamay displaying brilliant garnet red with lifted aromas of ripe summer fruits.

This delicious take on Rocky Road using Biscoff and Mini Eggs is perfect for Easter. Use your imagina­tion to add your own touch with extras such as nuts, lollies and fudge.

Tassie’s big hitter, Pinot Noir, is perfect as the weather cools and the dinners become heartier

As March brings cooler evenings to Tasmania, it’s the perfect time to explore modern Chardonnay from one of Australia’s premier cool-climate regions.

I’d seen these flatbreads consistently in my social media feed for months, everyone from top chefs to parenting influencers raving about them. I finally made them and now understand the fuss – quick, cheap and tasty. Pack them with salad, enjoy with slow cooked lamb, or serve hot with hommus.

This Mac and cheese is a comforting side, or add toppings such as herbs, bacon or vegetables to make it a meal.

Looking for a good reason to take a break from booze? February is the month of FebFast. Ditch the drinks for 28 days, feel great, and feel even better knowing you’re raising funds for Lifeline to help prevent suicide.

Wine: Riesling

Inspired by simple Italian home cooking, this summery tomato pasta is packed with vegetables. The celery, car­rot and onion are known as soffritto, the basis of many Italian dishes

A festive favourite, all ages will love this dessert, but especially the kids.

Sparkling Wine

Get the jump on Christmas baking with these delicious gingerbread cookies for gifting or eating

Tempranillo

This banana cake is all done in one bowl, just mash, mix and cook.

When Joanne moved to Hobart from China, she brought her love for tea with her. And she’s passionate about sharing that love with the community through A Moment of Tea, her tea bar in Salamanca Arts Centre.

As the oldest restaurant in Hobart, Don Camillo knows who they are and exactly what they’re offering – good quality Italian food in a comfortable setting.

These ugly little biscuits are simple and delicious. They’re easy to make with three simple ingredients and can be adapted to be gluten free. And the mixture is just as good raw as it is cooked – the sign of a great biscuit!

Like it or not, kids’ birthdays come around every year, and each time, there’s pressure to pull off something special. Ever catch yourself googling ‘kids’ party venues near me’? You’re not alone. Finding a spot that ticks all the boxes, keeps the kids entertained, and the parents happy, can be a lot. But don’t stress, we’ve got you. Here are some top spots around Tasmania that are perfect for kids’ parties. And hey, many of them work just as well for grown-up gatherings too, whether it’s a catch-up with mates or an office work party. Because adults can have fun too.

Rees Campbell, a fifth-generation Tasmanian, has transformed the way we appreciate Tasmania’s edible native plants and seaweeds through her books and community work.

Outside of fast food, it can be challenging finding restaurants or snacks options open late in Tasmania. Whether you’re a night owl, a hospo worker knocking off, or just caving to a late-night craving, we’ll help you track down the best spots for a late dinner in Hobart, Launceston, and beyond. 

Looking for truly family-friendly dining in Tasmania? We’re not just talking kids menus with nuggets, we mean places where kids are welcome, noise is okay, and there’s space to feel comfortable in. From healthy kids meals to play spaces and outdoor areas, these restaurants and cafes in Hobart, Launceston and more make dining out with little ones easy.

Ever find yourself wondering, where’s a food special near me in Tasmania? We’ve rounded up the best food offers and dinner deals in Hobart, Launceston, and around the island.

Ever find yourself wondering, where’s a happy hour near me in Tasmania? We’ve rounded up the best happy hours in Hobart, Launceston, and around the island.

Dine & Wine: Toasty Roast Pumpkin & Tomato Soup + Merlot

85 Harrington Street, Hobart During winter, few things are as satisfying as a steaming bowl of Vietnamese noodle soup, Phở.

As we head deeper into winter with crisp days and longer nights, Tasmania’s Off Season reminds us that this season has something special to offer everyone.

At just 18 years old, Shalom Devenish has launched Estro Coffee, a mobile coffee truck built from a Suzuki Carry. After six months of work, she opened on 29 March in Howrah and will be popping up around Greater Hobart.

Honey Badger is one of the very few dessert places that stays open at night in Hobart.

This writer and his brother wanted to plan something special for our Dad’s 60th  birthday.

Chef Peter Gilmore, known for his inventive nature-inspired fine dining, leads Sydney’s Quay and Bennelong restaurants. In 2023, he bought a farm near Hobart, and has embraced Tasmania as his second home.

If you grew up in Australia, chances are you’ve tried fairy bread at some point at a birthday or Christmas party. White bread, smothered in butter or margarine and coated in Hundreds and Thousands, were likely found alongside other party classics – sausage rolls, chocolate crackles – and gobbled up by eager little hands. For many Australians, this simple, easyto- make snack brings back childhood memories. A sugary, buttery, carby dose of nostalgia. But where did this delightful party snack come from? Surprisingly, the answer could be our very own island home, Tasmania.

Nestled among the grounds of Government House in Hobart, lies a thriving food production garden that serves as a herbal tapestry of diversity and culinary inspiration.

If you’ve strolled through Salamanca Square, you’ve likely spotted Suzie Luck’s.

Exploring one wine variety, with a local bottle and one from afar.

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?

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.

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.

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.