Epicure

Epicure

À L A F I O N A: Festival farewell

by Fiona Stocker

22 Jun 2024

In 2014, I set up a stall selling farm produce at a tomato festival in Selbourne ...

Epicure

À la Fiona: Clarendon Arms

by Fiona Stocker

02 Jun 2024

When my Other Half and I first visited Tasmania on reconnaissance, we considered making Evandale home because of its pub ...

Epicure

À la Julia: Leading the pear revival

by Julia Matusik

02 Jun 2024

I’ve been monitoring the pears in the fruit bowl ...

Epicure

‘Tis the season for red wine

by Chris Champion

24 Dec 2023

There is no way known to man that one can improve on wine.

Epicure

Just peachy

by Julia Matusik

24 Dec 2023

I’m old enough to remember peaches that tasted sublime ...

Epicure

Lost and found in the dunes

by Fiona Stocker

24 Dec 2023

When we pack for Bridport, I imagine Croquet Beach filled with sunshine ...

Epicure

The Stillwater experience

by Don Defenderfer

05 Nov 2023

... sleeping in a loft next to an old mill by a river ...

Epicure

À LA JULIA: Hemp is about to boom

by Julia Matusik

14 Jan 2023

Forget its association with marijuana - hemp is an industry in the making ...

Epicure

Huon apples

by Julia Matusik

22 Jul 2023

The only apple trees growing on our property in Geeveston were planted were planted by us in 2021 ...

Epicure

Persia’s Pantry

by Pen Tayler

12 Feb 2023

Arad Niksefat is at a festival in Woodbridge where he is selling his own produce. I buy some Tira Syrup from him ...

Epicure

Eating, drinking and reinventing Devonport

by Fiona Stocker

15 Jan 2023

It’s a hard-working city, Devonport ...

Epicure

À LA JULIA: Summer berries

by Julia Matusik

17 Sep 2022

In Tasmania, we are fortunate to have access to a range of berries not readily available in most of the country.

Epicure

À LA FIONA: Ginger Brown

by Fiona Stocker

17 Sep 2022

The only table left at Ginger Brown café when I ring to book Sunday breakfast is the bench in the window, but that’s fine with me ...

Epicure

Matt’s back

by Fiona Stocker

20 Aug 2022

For a milestone birthday some years ago, I had the most memorable dish I’ve ever eaten. It was at Josef Chromy’s restaurant. It was a bowl of miso broth, with a strip of ocean trout, a softly poached egg still egg-shaped, wilted greens and a scattering of sesame seeds. When you broke the egg, the yolk drifted out and continued cooking at some microscopic level. It was a playground in a bowl ...