NEW WORK
I am a writer and editor with 15 years' experience in publishing and news media. In addition to my role as chief sub-editor at T: The New York Times Magazine Australia, I write feature articles, mostly in the food, wine and travel space.
My work has appeared in Qantas in-flight magazine, Delicious Magazine, The Age, Sydney Morning Herald, Singapore Airlines' Priority magazine, Halliday Wine Companion, the Jetstar and Virgin in-flight magazines, 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
Merit
WSET Level 2
Distinction
NEW WORK
Wine is life in Spain’s Rioja region. Here’s how to live it to the fullest.
Eyeing off that window table or cosy booth? Read this first.
Ahead of its final service on June 19, friends, staff and suppliers reflect on its legacy
Head to Hobart for chilled vibes, cool days and a taste of Australia’s original whisky scene
The second restaurant from the team behind Hobart favourite Aloft bottles coastal Mediterranean chic
Just outside Hobart, the minimalist Provider House is filled with Japanese designed furniture and a ryokan-inspired bathtub that feels right at home in the Tasmanian wilderness.
FOOD AND WINE
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
The perks (and pain) of being born into the wine industry. Nominated for 'Best feature article or column' 2023 WCA Awards.
Chef Matt Breen, of natural wine bar Sonny, has opened Ogee, a Euro-style bistro in the back streets of North Hobart
A hands-on couple are running one of the city's most intimate, ambitious restaurants in an unlikely location
After an 18-month hiatus, Tasmania's high-profile Agrarian Kitchen Cooking School is back.
Tasmania’s second city already had a reputation for being clean and green. Now its food and wine is (literally) world-class
The brew pub, a first for the city, celebrates bushwalking and the great outdoors
This do-it-all variety makes strikingly different wines across Australia
To find his place in the restaurant world, this Borneo-born chef had to get creative in and out of the kitchen
Adelaide Hills one year after the bushfires: vines are recovering, and cellar doors, as well as cider and spirit producers, are open for business
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
Poor old rum gets a bad rap, but a new crop of craft spirits is out to change that
TRAVEL
This luxurious beachside retreat has a private sauna, plus Maria Island views, a firepit and a full chef's kitchen - including a private chef.
Explore Tasmania with the latest in food, wine and travel news
There’s nothing like meandering around a farmers market in spring, with fresh blooms and new-season produce aplenty
Top picks for eating around lutruwita/Tasmania's newly minted world heritage-listed culinary capital
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
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
They lost a good one recently, but New York’s best bakeries remain a yardstick of quality, diversity, sugar and spice
There's no need to leave your four-legged friend behind next time you set off to travel around Tasmania
Tasmania's newest accommodation offering is also its 'coolest'
CUSTOM AND CONTRACT
In August 2024, I joined the T Australia team as chief-subeditor.
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
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.
BOOKS
A best-selling annual, the Halliday Wine Companion 2025 has been completely revised
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
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