Tasmanian whisky producers have excelled in their profession when one of the state’s single malts is going to be soon on display at Harrods London department store. Sullivan’s Cove single malt whisky, produced by Tasmanian Distillery, has been recently reviewed by the famous shopping store as Australia’s best. The small boutique handcrafted business has quality in mind rather than volume, which is the leading factor to their success. This is a great advantage and is a leading example that small Tasmanian businesses can follow the positive recognition that Sullivan’s Cove has received.
Writing blogs and adding to the website day by day can make me forget why I am doing this. Therefore the necessity of a break is highly important to maintain my passion and focus for this websites success. About a forty-five minute drive from Hobart takes me to Cygnet, the region is best known for its apple and cherry orchards. I hear there are a large number of foodies in this region, like Matthew Evans, many have changed from the city life to the country lifestyle, breeding, growing and cooking their own produce is becoming ever so popular. I visit the popular Red Velvet Lounge, which was named 2010 Australian regional restaurant of the year by Country Style magazine. Chef Steve Cumper choice for the country over the city, who had previously worked as head chef for Maggie Beer at her Pheasant Farm restaurant in the Barossa Valley. Steve Cumper has his own small farm outside Cygnet where he grows a range of vegetables and herbs, like many foodies, he was attracted to the diverse range of beautiful local produce.
Originally from Sydney, Gerard Crochon, from Nicholls Rivulet Organic Farm sells his organic free-range produce from his farm gates on Saturdays, which includes prime grass raised and fed Hereford Friesian beef and Berkshire pork. What I love about Gerard Crochon, apart from his produce, his customers simply leave their money in an honesty box in his driveway, he is only one in a few who still does this.
Writing blogs and adding to the website day by day can make me forget why I am doing this. Therefore the necessity of a break is highly important to maintain my passion and focus for this websites success. About a forty-five minute drive from Hobart takes me to Cygnet, the region is best known for its apple and cherry orchards. I hear there are a large number of foodies in this region, like Matthew Evans, many have changed from the city life to the country lifestyle, breeding, growing and cooking their own produce is becoming ever so popular. I visit the popular Red Velvet Lounge, which was named 2010 Australian regional restaurant of the year by Country Style magazine. Chef Steve Cumper choice for the country over the city, who had previously worked as head chef for Maggie Beer at her Pheasant Farm restaurant in the Barossa Valley. Steve Cumper has his own small farm outside Cygnet where he grows a range of vegetables and herbs, like many foodies, he was attracted to the diverse range of beautiful local produce.
Originally from Sydney, Gerard Crochon, from Nicholls Rivulet Organic Farm sells his organic free-range produce from his farm gates on Saturdays, which includes prime grass raised and fed Hereford Friesian beef and Berkshire pork. What I love about Gerard Crochon, apart from his produce, his customers simply leave their money in an honesty box in his driveway, he is only one in a few who still does this.