Tasmanians love their chooks.

Thousands and thousands of chooks roam suburban backyards and hobby farms all over the State. We have a proud cruelty-free history too. Thanks to...

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An evening with the venerable Bill Lark

Tasmania’s premium boutique food and wine production continues to go from strength to strength. One of our first movers is Bill Lark, the founding...

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An Ethical Butcher

How does a young man with a chemistry major and a career in a suit at a major construction firm go to running an...

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Telling our Culture through Food

NOMA My Perfect Storm What does it mean to tell the story of a place and a time through food? Tasmania, with our burgeoning food industry,...

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Lunch with Mrs Smyth

The Two Girls Made This Podcast is a smartphone app. Apart from that The Two Girls didn’t really have a clue. But that didn’t stop us from...

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Home grown and spray-free garlic

Van Diemen Garlic Ubiquitous garlic – it is an essential ingredient in foods from around the world. Think Spanish alioli, Indian curry paste, Italian bruschetta or...

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Low impact furniture restoration

Restored By Hand There’s a gorgeous girl with an eye for design and a heart for the planet. Adele Spencer is making it her business to...

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On Motivation and Race Tips

Conquering the Mountain The half marathon that finishes at the crest of Hobart’s Mount Wellington (Kunanyi), the Point to Pinnacle (P2P), is said to be the...

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Sisters are doing it for themselves

On Wo Mo and Angela Wilson Sometimes the simplest thing can change your life. One minute you’re watching a pop video, the next you’re contemplating the portrayal...

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Chupacabra

Image courtesy of Chupacabra It doesn’t matter how a Latin party starts, it always ends up playing cumbia. The musical backbone of South America,...

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