I am a lifestyle editor and food and wine writer with 12 years' experience in publishing and news media.
My work has appeared in Delicious Magazine, The Age, Sydney Morning Herald, Singapore Airlines' Priority magazine, Mercedes-Benz Me magazine, Halliday Wine Companion, the Jetstar in-flight magazine, Virgin Australia's in-flight magazine, Time Out Melbourne and Australian Traveller, among others.
I have a BA in Illustrative Photography from RMIT and a Grad. Dip. in Journalism from the University of Tasmania.
WSET Level 3
WSET Level 2
This is not a list of Tasmania’s most expensive or exclusive restaurants (although they get a look in). Instead, these venues capture the heart and soul of Tasmanian hospitality
With spring comes budburst, as tiny green shoots sprout with the promise of vinous delights to come. No better time to head to a winery for lunch
A hands-on couple are running one of the city's most intimate, ambitious restaurants in an unlikely location
The perks (and pain) of being born into the wine industry. Nominated for 'Best feature article or column' 2023 WCA Awards.
Tasmania's newest accommodation offering is also its 'coolest'
New York is one of the best places in the world to buy (and drink) wine. You can get just about anything … if you know where to look
Top picks for eating around lutruwita/Tasmania's newly minted world heritage-listed culinary capital
Chef Matt Breen, of natural wine bar Sonny, has opened Ogee, a Euro-style bistro in the back streets of North Hobart
Tasmania’s second city already had a reputation for being clean and green. Now its food and wine is (literally) world-class
FOOD AND WINE
After an 18-month hiatus, Tasmania's high-profile Agrarian Kitchen Cooking School is back.
The brew pub, a first for the city, celebrates bushwalking and the great outdoors
To find his place in the restaurant world, this Borneo-born chef had to get creative in and out of the kitchen
Hobart's Top 10 Restaurants
Adelaide Hills one year after the bushfires: vines are recovering, and cellar doors, as well as cider and spirit producers, are open for business
The winter scallop season is the best time to sample Tasmania’s world-class molluscs
If you're not getting your recommended allocation of toxic masculinity at work, home or via the advertising industry, don't worry - you'll soon be able to buy it by the bottle
Meet the new guard of lo-fi high-def Australian rosé
Poor old rum gets a bad rap, but a new crop of craft spirits is out to change that
Explore Tasmania with the latest in food, wine and travel news
We will let you in on a secret: you can actually take home these edible souvenirs from America. Find the customs-approved treats here
You could drive from one end of Tasmania to the other in under a day. But why would you want to?
Opening in the last days of 2021, The Tasman is Australia’s first Marriott Luxury Collection Hotel. This story appears both online and in the March print edition
Discover the secret islands, venues, artworks and beaches that make Tasmania beautiful
Tourism is booming on Victoria’s pinot coast, with good reason. We take a look at what’s happening in the Geelong wine region
They lost a good one recently, but New York’s best bakeries remain a yardstick of quality, diversity, sugar and spice
Whether you hit one, or all of these underrated 'burbs we're sure you're going to have a lot of fun
There's no need to leave your four-legged friend behind next time you set off to travel around Tasmania
To keep pace with a changing climate, forward-thinking producers are shifting the how, where and what of Aussie wine
Solo fine dining is on the rise thanks to restaurants with a sharp focus on business travellers
CUSTOM AND CONTRACT
I have leveled more than 350 articles for school-aged readers across breaking news, social sciences, science and history
I write web and EDM copy for One&Only Resorts, some of the world's most exclusive and luxurious hotels and villas.
The story of John Riddoch cabernet sauvignon. Author: Andrew Caillard
A guide to fine wines from Gippsland to Austria
From November 2016 to November 2017 I produced regular cafe reviews for the Hot Seats section of Good Food (The Age).
Here's a page sample from Espresso, The Age's weekly food section, which I edited for the best part of 2016.
Tom Crago’s Grand Crew is a love letter to Australian wine. But it’s complicated
The Rewards of Patience is a collector’s guide to all things Penfolds
Author: Andrew Caillard
Temples of BBQ shows you where to find the best BBQ, as well as teaching you how to do it at home. Voted Best BBQ Cookbook in the world