Big River Highland Beef

The @tmchugos “lamb mince, black pepper and thyme pie with mushy peas and green peppercorn sauce”. The memory of this truly great pie, which is always on the menu and which we have only just eaten, joins all the other memories @tmchugos has given us starting from the day it opened. Soon that is all they will be - memories. It is hard to believe there are only a few weeks of its existence left. So many terrible things happening in the world right now it seems wrong to grieve over the closure of a pub. But, like many others, we will. In this case it’s made worse knowing Tom and Whitney were not ready to bring the beautiful community they have created to a close. If it was happening because they wanted new adventures it would make sense. Best we don’t write what we really think about what caused this - destructive language isn’t helpful. But do eat this pie before it is too late.

This nicely-curated collection of provisions is one the first treasures we found at @little_oak_cygnet, which now belongs in the small collection of places we have stayed at in Australia where food tourists are truly catered for. The garden is prolific, even as summer wanes, and exploring it is big part of the adventure. Don’t make the mistake we did and take too many provisions - you won’t need them and the charming nearby Cygnet Larder is very good for topping up. Plus there’s @poolishandco, one of Tasmania’s best bakeries, Heartfelt, a whole foods store with organic ingredients, and also butchers. Cygnet is probably the best small town in Tasmania for food shopping and there’s much more to discover not too far away. If you plan things properly and allow plenty of time to stay at home (that might be hard to organise but not hard to do) there’s a wood-fired pizza oven and Chilean BBQ where you can really go to town but the kitchen inside is really well equipped too, even to the extent of a Kitchenaid. It was such a treat to be invited to stay. thank you @little_oak_cygnet! When our friend @analiesegregory’s much anticipated tiny restaurant opens in the Huon Valley later this year we can’t think of a more empathetic place to be based. #guest

Hello Sydney trade customers. Finally, for the first time since early March 2020, we are doing a trade tasting in Sydney … and with lots of friends … @vinomito @giorgiodemaria_fun_wines @lofiwines @godot_wines @forba_an and @blackmarketsake! We can’t wait to see you again. Special thanks to @paskivineriapopolare for hosting us!

Just a hint right inside the door that you’re not in your average Australian country wineshop - @alice.feiring for sale beside the front counter (we didn’t resist the temptation). @winespeake in Daylesford is truly one of Australia’s great wine shops with many treasures on the shelves, including some of our wines, and who knows what in the cellar waiting for the right moment to be released. People talk about whether a restaurant is worth a journey .. and it applies here as well. A wineshop worth a journey.

Behind this unassuming but named curtain, destined to become one of Melbourne’s most photographed, is @brico.melbourne, the child of Josh, Robby, Tegan and Phil. They bring a very special combination to their first business venture. The years of experience honing their skills in excellent venues is invaluable. But their expertise is enveloped in something which is going to ensure this becomes one of Melbourne’s most loved venues. They are the nicest, most generous-spirited people in the business. They must have been exhausted but on their opening night a few weeks ago it was well and truly hidden as their lucky customers soaked up all the happiness. Convincing @ballschmidt to join them in the kitchen was a masterstroke as well. We can imagine their elation when he agreed. We’re sure he’s interpreted the brief perfectly - what’s on the plates is truly a perfect match with the people, the spaces and the wine. It’s a place we are confident the owners would love to go to on their night off … but maybe at the moment they just want to sleep! Things we ate included: zucchinis, curd, and lovage panisse with parmesan and lemon mussels escabeche with toast and aioli pippies, butter beans, jamon and sherry grilled ox tongue with @feldsfarm potatoes and horseradish Olive oil cake with rhubarb and strawberry fool A glorious opening night! No doubt much if not all is different now but it will taste just as delicious.

Looks like we need to learn our trade tasting etiquette again - it’s been a while since we did a trade tasting away from home base. Very excited to be with this lovely group of people on 31 January at Embla. We will bring some refreshing new Julien Fremont cider among other things. Thanks for having us @embla_melbourne and @campbellburtonwines for organising! And please don’t let us down @qantas

Save the date for a trade tasting - 31 October! Celebrating spring with some new Spring-friendly wines at @lucindawinebar with @vivantselections and @giorgiodemaria_fun_wines. With Liz and Giorgio in town it’s guaranteed to be a fun afternoon. Thanks @kobi_ruz for having us!

@provenancegrowers radishes. True luxury, especially when eaten with @agrariankitchen butter and @murrayriversalt. There are still a few bunches if you are at @salamancamarket this morning and still 2 dozen of some the world’s best eggs. Just a Saturday morning PSA for anyone in Hobart.

Time to consolidate photos from several visits to @trophyroomhobart into a post. The best new restaurants and cafés are the ones which feel like they have always been there, and where after one visit you feel like you have always been there. The design isn’t forced. The room is comfortable, the daytime light is quite perfect and it runs like clockwork. It’s just over a month old. There must be lots of paddling under the water coping with the newness and the busyness but it’s miraculously hidden from the customers. And best of all the food is delicious. The ricotta is house-made, the bacon is house-cured, the pasta is handmade, the bread is house-made (and for sale retail) and it’s all used to great effect. Omelette with fromage blanc and mortadella is a perfect breakfast dish, the pasta makes for a gorgeous lunch, desserts are special, and there’s pizzetta (a breakfast and lunch version). Even the potato chips are especially good. Why are we telling you this? It will make it even harder to get a table. It’s walk in only by day but has just opened (with bookings) for dinner on Friday nights. That’s our next step …