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
Hobart's Top 10 Restaurants
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
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
To find his place in the restaurant world, this Borneo-born chef had to get creative in and out of the kitchen
"Everyone pretty much wants a dry riesling, too. Or at least... they think they do.”
Adelaide Hills one year after the bushfires: vines are recovering, and cellar doors, as well as cider and spirit producers, are open for business
Tassie’s top egg dishes can be eaten at any time of day, writes Nola James
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
Local, low-waste, responsibly farmed and rescued: meet the Australian and New Zealand champions of eco-friendly seafood
When it comes to elitism, pretension and outright snobbery, the world of wine (and by that, I mean the people who sell it and people who drink it) has a lot to answer for. We all have a judgemental friend who turns their nose up at anything other than biodynamic beaujolais cru, right?
There is a plethora of reasons why you might not be interested in alcohol right now. Maybe you're still feeling the effects of Christmas or New Year's, you're the designated driver or you've got an early start in the morning
A vermouth renaissance is sweeping the world as drinkers and bartenders embrace aperitif culture
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
Copywriting (website, press kit and packaging) for Spice Space, a new suite of Australian spice blends.
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