Something exciting has been bubbling on the North-West Coast of Tasmania, and if you follow the aromas, your nose will lead you to the brilliant new cooking school at Ghost Rock Vineyard.
Far from just a cooking school, Ghost Rock has never been ‘just’ a winery either.
The vineyard has become an icon within the region; establishing itself as a premier entertainment venue for the North-West Coast with it’s popular Concert In The Vines. The annual event held each summer on the grass amongst the grapes allows the vineyard to attract rock legends to the North West Coast of Tasmania; having previously played host to the likes of Ross Wilson, ...
Warning: Do not read this article without a decent supply of chocolate at hand. Be sure that you are aware the location of your nearest 24 hour chocolate store, because without it - the insatiable desire that will stir in your appetite when you read what is about to be revealed to you, will be simply unbearable.
In all seriousness, Tasmania is one of the world’s best kept secrets as a chocolate lover’s haven. The abundance of good quality, creamy milk from local dairies coupled with fresh flavoursome produce such as juicy berries, nuts and liqueurs - has well and truly put Tasmania squarely on the chocolate lover’s map.
Forget crayfish and abalone. There’s other sweet, edible treasures buried beneath Tasmanian waters being rounded up in droves by diver, Alex Isles.
The 29 year-old started the business, Tasmanian Ocean Produce last year. Alex says he saw a gap in the market and took the plunge.
“Most of the guys catching periwinkles and sea urchins are doing it on the weekend or for fun. The other guys diving like me seem to focus on supplying big volumes to the domestic markets rather than the niche ones. So I wanted to focus on peris and urchins rather than compete with the big boys for crays and abalone,” he says.
Alex says periwinkles, or peris, are a large marine ...