Devilishly good food to be found on Tasmania
Storm-stoked
breakers pound a white crescent bay and send up mist tinged pink by the setting
sun. I smell salty sea from our patio table overlooking Binalong Bay, but it's
from a plate of plump oysters Jo Lisson has just set down.
"Lease
65, down the road," she aims a thumb south toward a premium aqua-farm in
St. Helens. "And this is from just over there," the compass-thumb
aiming southwest as she pours a sweaty 2010 Spring Vale Reserve Chardonnay
crafted on a nearby 1842 convict-built estate.
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