Found 3 records

Mr Burger arrives in Tasmania!

by on 27/10/2015 - 09:23 pm

in Hobart, Launceston, Tasmanian Producers, North West Coast

One of Melbourne's favourite food vans is expanding its patch to Tasmania.
Mr Burger has been operating in Victoria since 2012 and will bring its delicious American-syle burgers to Tassie with a launch at Room For A Pony (338 Elizabeth Street, North Hobart) on the 30th of October from 5PM-7PM.  
It's not just any launch either... Mr Burger will be giving away free burgers to celebrate the start of their Tassie business!

Earlier this year, full-blooded Taswegian, Alex Haros, sampled his first Mr Burger on a trip to Melbourne. Consumed by the deliciousness, Haros decided to bring ‘Melbourne’s Best Food Truck’ (The Age, 2014) back to his home town of Hobart. After mo ...

James Welsh : Sommelier Superstar

by on 16/10/2015 - 06:02 am

in Launceston, Beverages, Profiles

Drinking $60,000 worth of the best wine in the world all day and all night with industry elite for a week in the Hunter Valley. Tough gig. No, really, it will be.
“Every morning we judge 40 wines then have an afternoon master class with the likes of James Halliday, Iain Riggs and Tim James. We then look at even more wines over dinner. So the pressure’s on from 9am til you go to bed,” says James Welsh, co-owner and Sommelier of Launceston’s famed Stillwater Restaurant and Black Cow Bistro.
This relentless schedule of vino is the format of the 2015 Len Evans Tutorial. Each year, a select few industry professionals are plucked from a mass of applicants to learn from th ...

Hartshorn Distillery – A new whey to ...

by on 05/10/2015 - 11:03 pm

in Hobart, Beverages, Profiles

Hartshorn Distillery is a new Tasmanian business that is something of a trailblazer.  It’s a cousin to Grandvewe Cheeses, which has been producing sheep milk cheese in Birchs Bay, south of Hobart, for 13 years.
Starting Out
This unique distiller produces Tasmanian vodka from sheep’s whey. Ryan Hartshorn, the owner and manager of Hartshorn Distillery gave Tasmanian Food Guide some insight into how this seemingly unlikely spin-off came to be.
“The sheep’s whey is a bi-product of the cheese making process. I’ve been planning the development of the distillery for about two years now and it’s great to finally have it up and running”. 
In an ...