Tasting The 2018 Cave Spring “Prova” Riesling with winemaker Gabe Demarco
This week sees us sit down with Cave Spring winemaker Gabriel Demarco to taste through an exercise...
Read Moreby Jamie Drummond | Mar 8, 2023 | Good Food TV, Good Wine Revolution | 0
This week sees us sit down with Cave Spring winemaker Gabriel Demarco to taste through an exercise...
Read Moreby Malcolm Jolley | Mar 25, 2011 | Good Food Culture | 12
I wanted to know what happens at Hooters. For years I’ve crossed the downtown from Bathurst to University on Adelaide street and passed the low slung grey stucco building with the orange sign. Entrenched as it is in North American culture, I had an inkling of what I might find: young women in tight tops and short orange stain shorts serving wings and beer. But surely, with over four hundred locations in 28 countries, there must be more to Hooters than the chance to leer at a waitress? I thought, there must be some gastronomic secret to this success. There must be a secret sauce, a blend of 11 herbs and spices or something that makes Hooters more than just a repository of pretty faces. And so this week I set forth to find out.
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