What’s cooking good looking?

Here’s a little insight into the #Blissfarm kitchen over the last couple of months as we’ve been balancing eating our way through our farm...

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Keen’s Curry Cuts the Mustard

Last week Hobart’s Templo joined much lauded Franklin on the Australian Financial Review’s prestigious top 100 restaurants list for 2017. This week, Keen’s Curry...

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Facing my kitchen fears

This Girl knows my way around a kitchen and I’m not frightened of much. The idea of making a soufflé has always freaked me...

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5 tips for bushwalking

Tasmanians love to bushwalk. Having returned from the Three Capes Track with one young adult and two young people in tow, I thought I’d...

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The Joy of Leftovers

This Girl has been making the most of the holiday season leftovers. Our Christmas ham was used to make Pea and Ham soup. Although...

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Berry Delicious Part I

More tales from #blissfarm In Hobart, the Christmas table is red, crimson and blue – strawberries, raspberries, cherries and blueberries. In January, you might get...

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