Thank god it’s Sunday, and the end of the week, and the beginning of the official winter. Rita has been MIA this week – attending two conferences, both here, then in Melbourne. I crazily thought I’d tack an extra day onto the end of my Melbourne conference, and sample some fabulous Melbourne cuisine, but the end of a hectic week of talk-fests holding Rita enthralled, found the desire to blob in my hotel room gasping for air (and rest) won out over the desire to venture into unknown dining territory! Bugger! The best-laid plans of mice and men, and all that!
Still – on a positive note – we are now heading into that wonderful time of year that really does Tassie proud – winter. You can feel justified in getting out those casserole dishes, and the trusty slow cooker, and cooking up a storm. You don’t have to feel quite so guilty making a yummy Apple Crumble for dessert. It’s going to be a cold winter, which I truly felt as I stepped off my Virgin flight last night, having departed Melbourne at 16 degrees, and got hit with Hobart Airport’s 6 degrees. It was like someone threw cold water at you as you emerged into the air at the doorway of the plane!
The practical side of the above is that the massively increased costs of power and heating may well impact on us negatively in regard to food and cooking. But – my approach is that I’m here for a good (and relatively short) time, so why not make it count? I’ll happily forego some other pleasures in order to feed my habit of enjoying all the best winter cooking has to offer!
Onto more relevant topics. I met Luke Burgess’ friend Jay a few weeks ago while they were shopping in Tas Hotel and Club, setting up for the imminent opening of Jay’s new little venture in Goulburn Street, on the site of the previous Jean-Pascals. Jay called me on Friday to say he has now opened up his eatery, called PIGEON HOLE, and is looking forward to a visit from anyone wanting gorgeous paninis, soup, coffees, friands, crostadas etc. They are open Tuesdays – Saturdays from 7.30 till round 4.30.
Jay has been in Tasmania for around 3 ½ years. He has previously been at Restaurant 373 and Meadowbank, and before that was in Queensland. Luke will continue to help him out at the Pigeon Hole for the time being, so why not pop in and say hi to both the boys?
Checking out Gobblers site last night, it’s easy to see who is having a bit of time out currently, isn’t it? Seriously, it’s good to see some more frequent postings by the poster boy for food bloggers!
Thanks to the many people who emailed me wanting to know the identity of the mystery restaurant I wrote about a while ago. It has been interesting to receive your emails and see what a diverse range of people read this blog! You all show such taste in online reading!
Happy winter to one and all!
Sunday, 1 June 2008
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OPENHOUSE
E-NEWSLETTER MAY 27 2008
HEAVENLY PRODUCE
More than 250 Tasmanian farmers and wine producers have pooled their resources to create the $4 million Produce of Heaven business park in Devonport.
The park will help regional producers take advantage of export opportunities in India, Dubai, Taiwan and Hong Kong.
It is part of a range of activities planned for the region, which are expected to increase revenue from $445 to $578 million.
Due for completion next year, the business park will include King Island, Tasfresh, Webster, Ghost Rock winery and Petuna seafood, along with a number of premium products rarely seen on Australian supermarket shelves due to their export potential.
i received this last week and was wondering if anyone had heard anything about it? it's in a few mainland publications at the moment
Chado - "the way of tea" is coming to 132 - 134 Elizabeth St - Pigeon Hole has opened for business. Onbar is standing its ground, Kaos is closing early. Several other big name places are cutting staff hours. ......
The only things missing are ....customers....
Yep ... its "ALWAYS" this quiet in winter??
THINK!!!!
Q.
Anon 9.22 - yes I've read that somewhere over the past week, but can't remember where. Maybe someone else can enlighten us?
Q - where exactly is 132-4 Elizabeth St? Onbar always seems empty. Yes - lack of customers is an issue, but an omni-present one. Still, more new places open up. An interesting conundrum you pose us.
A: 132-134 Elizabeth St is across the road from the CWA shop.
Google 'chado' and get the style.
Q: at what point do the lack of customers stop new places opening?
A: never - most food business's are setup because the owner had a "good idea" and no business cents (intended).
Q.
Wow - I wiki'ed it! It looks fabulous - if you're a tea drinker (ergo give a shit!), which I am (and do!).
It looks like you have to do it with genuine intent though. If you're just doing it to be trendy, or make money doing something different, well you may well find yourself going the way of the previously mentioned new businesses.
Onba is empty because they claim to be a bar, yet if you turn up just to drink you get relegated upstairs. The cafe/bar/rest. is SO 1990's.
There is also a little tea shop in Moonah as well. Good to see since I've recently made the switch to tea and given up coffee. Though will chado be able to do me a Moroccan peppermint tea? That's what I really want.
Q - someone that thinks as I do.
This blog knows my true colours - I still say that the food scene is saturated with choice (but not quality) but lacks the customer base to support the business's already on the 'high street'.
Words of doom and gloom abound ... but Rita et al - please explain how an already stretched industry can cope with the market down turn as observed by the ABS - 7% drop in food sale in the hospitality sector in the three months to march 2008.
Likewise retail sales figures are falling - down for the last 3 months in a row.
Demand in the economy is slowing rapidly.
Fasten your seatbelt ... we are in for a rough ride. .... down.
Lets hope the new comers have done their homework.
What ever happens some of business's on the high street won't be there at christmas.
If you have a favourite eatery then support them ... help them survive, they have to eat to.
Cool room (rant)
Sage words from a chef suckling at the teat of someone elses extremely big payroll.
Your're a protected species mate for the time being before your master gets some biggie in from O/S or the mainland to complement their new flashy gallery when it opens.
Do payrolls have teats? Wow.
Anon 7.30 - Me thinks you have the wrong guy there. HRV
Cool Room - I am on your side. I too believe we have way too many eating establishments compared to the number of people who will dine out regularly enough to support them all. So - that's why, as a business owner, you need to be offering more than just your delightful food, or your company.
It IS going to be a tough winter for all, and I too believe there will be many who just won't survive.
Look around you at what's happening. Talk to your friends in various jobs. You'll find the same thread running through all their stories. Things are getting tighter daily. Money is not being spent as per usual. People are reigning in their spending. Petrol, housing repayments/rents and food are accelerating in price/costs. That's where we prioritise our money first, before we go out to eat.
Or you can always go cheap and cheerful. Had dinner at my parents fav local Mamma Mia's (Claremont) on Saturday night, they turned people away all night (or sold them take away) and even got in a second sitting with a few tabels. Now that's a rare one for Hobart!
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