Tuesday, 15 December 2009

Didn't we a luverly time, the day we went to (no, not Bangor) PB...etc



(Pictured above - Top: beef carpaccio, gazpacho, saffron potato, free range egg yolk and garlic ciabatta, then below: pork belly 'brick', tamarind caramel, salted pineapple, pear puree)

Rita’s final act as southern Tasmanian RICA occurred yesterday when she led her group of teachers of every definition on a merry dance round the Channel area.

I have previously referred to this (at that time, upcoming) trip on this blog, so won’t dwell too much on it, but let me tell you that I think many of my compatriots saw another aspect to food production, and passion, that they might not have previously suspected existed.

Our first stop at the farm of Chris Read at Fleurty’s (Woodbridge) graphically demonstrated the need for diversity in farm income which ultimately led to Chris veering off the path of his native pepper berry processing and flower production, and into the cafĂ© industry. A speccy morning tea followed at the cafe (thanks Nadine), then it was back into the bus and off across Woodbridge Hill to Tas Saff at Glaziers Bay (outside Cygnet), and the property of Terry and Nicky Noonan.
(Pictured below, Nadine at Fleurty's)

Terry and Nicky presented as a couple who bantered between each other with their presentation to the group in a jovial Punch and Judy-type act! They had us in fits of laughter throughout their talk, and I found them a lovely and amusing couple. The information they also imparted to the group was invaluable, especially for the saffron industry, and I will be surprised if there isn’t a paella included in many people’s menus over the next few weeks!


It was difficult to extract everyone from Tas Saff to get back on the bus and continue the trip but eventually we made it back across Woodbridge Hill to our ultimate destination of Peppermint Bay, and into the welcoming arms of old Rita-favourite Paul Foreman!

Once again, Paul pulled out all stops to present everyone in my group with the most perfect in food – ever! PB couldn’t be faulted in their hospitality – from CEO Luke, all waitstaff and kitchen staff, and Heddy in the providore.

(Below - medium roasted beef tenderloin, carrot, proscuitto, spinachand gorgonzola puree)

It was a pleasure to be able to be in a situation where I was able provide a group with a glimpse as to why my passion for fine food and dining exists. Quite a few present yesterday hadn’t ever been to PB for a starter. Many also hadn’t tasted what we class as fine food. Paul managed to strike a fine balance for some, a feat which I applaud. His food was proclaimed as being ‘some of that wanky food, but tasting good’.
(The troops pictured above, spellbound, listening to Frances, and Paul....)

Your average diner quite simply doesn’t give the proverbial shit about food – and why should they? They eat to live, not live to eat (unlike me!). It’s not until they are on the receiving end of a meal such as we had yesterday at PB that they experience a tiny glimmer of what other people experience often. My greatest wish would be for everyone to forget drunken orgies, violence, discrimination, one-upmanship, hurt and rudeness, and embrace simply sitting down and savouring delicious food lovingly prepared.

The talks following lunch were equally as informative. Frances Bender from Huon Aquaculture managed to charm all present, and meet the challenge presented (as she had quite rightly anticipated) with questions around last week’s 7.30 Report salmon battery farm issues intelligently and realistically. I don’t know about anyone else but I was made happier after listening to her addressing many of the concerns raised by the 7.30 Report.

Paul Foreman (below) also spoke well about working in hospitality, which was great for the classroom high school teachers in my group to hear.


All in all, a great finish to the Tasmanian chapter of the federally-funded Career Advice Australia initiative, of which Regional Industry Career Adviser (RICA – or as you more familiarly know her, Rita, is part).

I would like to thank and acknowledge everyone with whom I have had dealings over the past 4 years, and who have added to my knowledge, and development as a well-rounded and informed human being. RICA is the sole reason for the birth of this blog site.

And don’t forget Luke – Paul REALLY needs another Thermomix down there at PB!

Posted on by Rita
57 comments

57 comments:

Anonymous said...

That beef is way overcooked and not rested very well. Looks like a murder scene. In fact, the plate itself looks like a murder scene. I'm sure it tasted nice...

Anonymous said...

What the hell are you talking about Anon? How can carpaccio be overcooked you fool?

Anonymous said...

Hey loser. Scroll down a bit further and have a look at the roasted beef tenderloin with carrot and other bits. Don't call me a fool.

Notice the lack of any pink in the beef and the slight brownness of the blood from the meat. It's overcooked.

Nuf Sed said...

Just because there is a lack of pink in Beef does not mean it is over cooked. Many like well done meat and a decent chef can cook a well done steak and it still be tender.

Rita!! Omg. Your now Jobless? What does 2010 have in store for you? Have you got a new job lined up?

You should get a food-reviewer job for a mag, you seem to be able to write things in an entertaining format.

I enjoy your blog. I stop by everyday to take a look and I love reading it! Don't always expect new stuff, cos I love reading your old writing as much as your new!

All the best.

Rita said...

Hey Nuf Sed - love YOUR work too!
Don't kmow what 2010 holds as yet for me, but obviously, as I seem to post every other detail about my life here, you'll probably know exactly what I am doing when it happens! No new job lined up as yet, unfortunately. Would love the food reviewer gig too, but as I've said before, the fact that I'm not the slightest bit interested in the alcohol side of the dining out experience limits my knowledge and expertise considerably.

Thanks for popping by every day and reading, and I'm with you re the older posts - I too love re-reading them as I get just as much enjoyment seeing if I still agree with an opinion I held 3 years ago, or not - and I've yet to find that I disagree with myself - to my considerable surprise (and disgust!).

Nuf Sed said...

Apart from the Champers, alcohol dosen't interest me either!

Incase your interested, the bloke who owns rockwall has opened a new restaurant called Rockwater, at Blackmans Bay, next to the beach.

I must get down there for dinner and then let everyone know my opinions!

Will be up at Angasi soon too, will be good to look at the new Tapas menu and see if they have (hopefully) reduced prices and increased portion sizes!

Beautiful place not at it's full potential.

Anonymous said...

OMG... What is going on here. Get called a fool and now this! The dish description quite clearly states that it is (Below - medium roasted beef tenderloin, carrot, proscuitto, spinachand gorgonzola puree)as quoted from the post. Medium steak requires pinkness in the meat with little brown in the meat. Trust me on this. I'm qualified enough to know what a steak should look like and what it shouldn't. Being a chef who has worked in some pretty amazing kitchens over the years around the world. You may have heard of a couple of them. L'Archestrate & Troisgros?

nutsdeb said...

Rita... did the word "shit" actually sneak into your blog? The horror ;-)
Still haven't been to PB but am planning a taste trip at New Years to celebrate my b'day.
Job wise - have you thought of spccialising in Food Travel? I'm sure there are many mainlanders willing to learn all you know about Tassie tucker and are willing to tour with you on it? Worth a thought...

sir grumpy said...

Hey, I like my beef medium-well to well done. As the customer I know what's my preference. I get sick of places telling me how they will serve my steak, rather than asking me how I like it.
Ecoli anyone? And I do not feel like a philistine or cringe when I ask for it my way.
Chefs often just follow peer-pressure fashion. I don't.

Anonymous said...

Or maybe that's just the way chef's like their own meat cooked. Or more importantly, maybe it enhances the meat cooked at a certain way. For example, Wagyu tastes better and the texture is better when cooked medium rare. It shows the true quality of the beef. Or rump steak needs to me cooked medium for optimal flavour & texture. Pork should be cooked to at medium to retain maximum moisture and flavour. What about salmon. Always medium rare or it dries out and is horrible. Same with tuna. How about liver? Seared to medium or medium rare and that's it. Never over or it's really really bad. What about steak tartare? It's the epitome of showing off the quality of beef by not cooking it. Even carpaccio to a certain extent. I could really go some tartare right now actually.

Anonymous said...

I don't mind what anyone says about my steak. I like it Med-Well done, normally when I order it like that it arrives how I like it and is tender.

Rita: Looks like a good trip!
You need to buy a bus, and then when tourists come here, you could take them on a tour around all the top eateries!!!

Someone will do it one day, and make big $$$$

Christina said...

I loved your heading Rita.
It is uncanny that not two weeks ago Phil and I had had a couple or four drinks, and it came up that he'd never heard that song.
So thanks to youtube he now knows it by heart.
And loves the "all for under a pound, you know, that on the way back, I cuddled with Jack, and we opened a bottle of cider, singing a few of our favourite tunes as the wheels went round!!!!"
Sorry, a little carried away there!
Nostalgia, I believe it's called.

So Rita if you'd ever like to take up the food reviewer gig, I'm up for the alcohol side of things. Feeling more than capable actually.
We could be like "two fat ladies", or "the hairy bikers" but with a heaps better name.
Any ideas on that?
Maybe Ding Dong and Ernie, with my gap in the teeth and your gorgeous haircut!
Perhaps we shouldn't give away our psuedonym!

Rita said...

Hi nutsdeb - yes, the word 'shit' did appear on my blog, but it wasn't mistakenly. It was a deliberate usage, and yes, I have been known to curse once or twice in my life! Food travel writing and guiding would be fabulous. I already do a tiny bit of the writing for an airline in their inflight magazine, so more of the same would be great. Unfortunately it doesn't occur enough to pay those pesky weekly bills like rates, phone, food etc!
Christina - interested in your comment about lovely Phil. As I wrote it, I wondered if anyone would actually recognise that heading as a song title - obviously you (and now Phil) did!
Love your idea of us going out reviewing together. Not sure about the Ernie/Ding Dong analogy. Abbott and Costello (not the political duo!) or Morecombe and Wise more like, but I suspect the two fat ladies is more accurate! You must be on holidays now, eh?

Rita said...

BTW - I received an email yesterday from Luke at PB, informing me he will now have to be busking at Salamanca Market every Saturday in order to be able to pay for a new Thermomix for Paul. Go for it, big boy! I'll be there, watching with interest, and amusement!

sir grumpy said...

By the way, Rita, finally got to Mee Wha, or whatever it's called, at Sandy Bay for yum cha.

Rita said...

....AND, Sir G....your opinion???

sir grumpy said...

VERY good, the Mee Wah, rita. Service was impeccable and floor manager a top professional.
They were a bit too quick on asking if we wanted drinks, but very attentive therafter.
I went yum cha with my fellow diners.
That was a wee bit of a mistake on my behalf. Not being a big seafood fan, I discovered most of the offerings were prawn with something.
There were veggie dumplings and I found the casing of those a bit claggy.
I tried the shark's fin, but actually felt guilty and wish they'd ditch this dish having seen how the poor sharks are tossed back sans fin, to die miserably).
But I was getting desperate for something not prawn. the pork ones were fine, spring rolls good, dipping sauces a wee bit commercial feeling and sweet but okay. There was a pastry-pork thingy that was sweet, sweet sweet...offered as part of the savoury round.
My sauv blanc was cloudy bay and good. The green-tea pot was topped up often, but I'd suggest they take it away after one refill and put some fresh tea leaves in there as it got a bit watery!
Two of us ordered crispy skin chicken between us with some rice and that was first class, especially with some the bok choy in dark sauce.
We were $178 for three but really tackled a mountain of grub. That was with a total of three glasses of wine and a premium beer.
The place is beautiful and we should be dfamned proud of it.
It was great to see professional Chinese waiters in suits, haven't seen that in Tas before and remember it fondly from Britain's better establishments.
Well martialled by their floor manager. What a treat to behold.
Bravo Mee Wah, I will be back.

sir grumpy said...

PS Rita, the restaurant was full by the way, great to see.
I should do them the courtesy of getting the name right too... Me Wah (say it loud and there's music playing).
Yes and well-marshalled, not well-martialled. (I'll have to take my time typing, Rita, my eyes and brain ain't wot they wuz and that wir nuffin much anyways.)

Anonymous said...

Rita dont bother asking Luke to OK the thermomix purchase for Paul, he's on the way out I hear, perhaps to run a tanning salon? just as soon as he gets rid of all the key staff just leaving kids to run the place

Anonymous said...

word is Pauls leaving

Anonymous said...

so poor form's on the way out? who cares. he should get into transplant surgery. that's what he does with menus.

Anonymous said...

Yep, that pork looks like a dogs breakfast. Naff food at MIV now here. I had a 'chilled chocolate souffle' at MIV. It was a hollow cylinder of sponge with chocolate mousse piped in the middle. Not exactly a souffle. Uses inverted comma's too much as well. Why is it a pork 'brick'? It's just a piece of pork belly! Brick to me says dense heavy hard thing you build a house (or an igloo) out of. Had the brick on the previous menu. It was none of these. Just a piece of pork belly. Same goes with the menu for the Local. Had a look at it and it has the inverted comma's thing. Like 'the burgers burger' or 'who likes a laksa?' or 'beer and batter!'. Why? It's just a burger and just a laksa. It's bar food for god's sake! Is it meant to make him look creative?

Nuf Sed said...

Anon 2.45
I love your comment!
I have seen the following
(Not at Marque tho)
Want the ""Worlds"" ""BEST STEAK""?
Eggs? "Poaches" "Fried" "Scrambled"
""ENJOY YOUR FOOD""

That is terrible. Spelling mistakes, and constant use of inverted commas.

Anonymous said...

Thanks!

Anonymous said...

""""

Anonymous said...

Why the level of nastiness against Paul?
Sounds to me someone like someones who has a major problem with his success. Get over yourself anon(s) & give the bloke a chance

Anonymous said...

Yeh he a top bloke

Anonymous said...

It's nothing personal. Just don't think his food is anything special and is completely overrated. I'm sure he is a lovely guy and knowledgeable chef but I don't rate his food. Just because critics & other local chef's like him doesn't mean I have to. When I have eaten his food it has been poorly executed and unbalanced. His inverted comma stuff is just plain ordinary. Each to their own.

Christina said...

Great review of Me Wah Sir G!
Very well written and thoughtful.
Do agree that it's a fantastic place.
We're off to Darjoh's Sunday for yum cha. I'll let you know how that goes.
Had a fairly ordinary meal at Maldini's on Wednesday evening.
I'd heard good things but felt very let down.
Thems the breaks I suppose, but I won't be returning.
I went for lunch way back in July and was very impressed, but since then the menu has changed quite a bit apparently.
Food wasn't great, and for $36 steak, I do want wonderful.
Trio of dips boring, cream cheesy stuff, blue cheese souffle too blue, burnt potatoes as an extra, and before I could even comment was told I wouldn't be charged for them! So don't give them to me! Bring me properly cooked ones instead. Semi freddo fully frozen.
Just a big disappointment really.

Rita said...

I could delete the unkind comments about Paul's food, but as that doesn't alter people's opinions, I will leave them - but I'd like to say that he didn't get his reputation by managing to blow a smokescreen over his shit food. I, and many others, will always hold the opinion that Paul is a master chef, in the truest sense of the words. The pork is an outstanding example of his work.
Sir G - I agree with Christina - your review was good, and surprised me too! I expected you to not have liked it there. I'm pleased they managed to make you happy, and maybe even impress you?
Christina - you'd better take over here. You seem to be eating out way more than Rita recently! Maldinis is one I've been wanting to get to for ages, but you've just blown that one away for me! Most disappointing.

Rita said...

PS Christina - what the hell were you doing out of bed and looking at blogs at 3.32 am?

Anonymous said...

As I said before, each to their own. Imagine the world if we all liked the same thing... How boring would the world be. Just wondering why you would think about deleting the comments though? Isn't it good to have debate amongst diners? How can anyone improve without any debate... We would all love Foreman (and any chef for that matter) to improve. We all love food and the better the food quality in an establishment the happier we are. It's never personal if I don't like his food (and I don't like the comments about who he is sacking, although the comments about him leaving are interesting. Kind of like the off season transfer at a football club.), and I feel this is a public forum and everyone is entitled to an opinion, no matter who it offends.

lemon curd said...

Anon (addressing the prominent anon in this thread) - I agree with your view to a point. I really like Paul and his cooking, always into the innovative or when it comes to perfecting a dish (do we all remember the uproar over his move from Gondwana and that duck dish??) he really is dedicated. Having said that, I've never personally had that "wow" experience from his kitchen. It’s been really really good, but nothing that will drag me back there to explore the menu further.

I think however it may pay to look at some different paradigms in this matter. He has done well at Marque IV, obviously poached by PB on his reputation.

You don't like the way the menus are written - is he driving the menu writing/creation or are the owners? The menu has already changed dramatically from the original offerings when he was down there...maybe they have dictated that he needs to come up with creative titles for the bar food.

I don't think he's overused inverted commas in his restaurant menu, in fact they do what a lot of menus don't - clearly define when an accepted culinary term is in this case a twist on the original (i.e. your 'brick' is in fact the shape rather than its constitution - had he not used the commas I may have had a different interpretation.) I personally hate it when restaurants over use accepted terms to mean something completely different (pesto is an example that springs to mind!).

Each to their own!

Anonymous said...

You have a point about the restaurant owners. I thought about this but then with a reputation like his, I thought he would have complete authority over what is on the menu and how it is written.

I, however, do think inverted comma's are overused - whether here or many other restaurants in general - anywhere in the world. In my opinion it is because of the Molecular/Deconstruction approach to food - every chef or restaurant wants to be ahead of the competition, it's the latest trend and they want to be seen as the innovative, trendsetting restaurant on the local scene.

I'm included in this. I've put some pretty wacky (and not good) shit on a plate trying to be an innovator and modern and such. Sometimes it's ego, most of the time it's pressure from management.

To go down this path (molecular and/or deconstructed food) you need to be a genius in the kitchen (aka Gagnaire, Adria, Blumenthal, Achatz, Dufresne and co) and have a team of 20 chef's with highly specialized equipment. Otherwise, I think you should be focussing on getting amazing seasonal produce (Wagyu in the beef burger for instance or picked that day strawberries) into the kitchen and really reigning it in.

The wonderful thing about Tassie, there are a fair few things that are better than most other places and it's a great start to approach food this way. Not everything mind you. Most produce that is in Tasmania at restaurants and Supermarkets has been imported, fumigated and then irradiated, and put on shelves. Tomatoes that last three days and are flavourless anyone?

The way I see it, start with the best possible seasonal produce you can lay your hands on, do as little as possible to it and it will blow people away. Take Alain Passard for instance. He is the owner and chef at the legendary 3 star L'Arpege in Paris. His fruit and veg is picked daily, shuttled to the restaurant on the TGV, and NEVER sees the inside of a fridge. Only enough to get through the day is used. His food is based around peasant dishes and slow cooking - and it's quite simply the best restaurant I have ever been to.

Choof said...

or maybe its just a peace of pork belley an not a brik
its roasted or twice cooked or brazed or wotever1!

Anonymous said...

a brik is middle eastern, mostly but not exclusively ground & flavoured meat encased in malsouka or filo pastry & often glazed but not exclusivey with honey. sometimes it refers to the shape not dissimilarly in the way 'terrine' does in french

Anonymous said...

So it's a spelling mistake on the menu? Where is the pastry then? Surely if it's meant to be a play on this then shouldn't some respect be shown and actually use pastry - at least of some description? Or at least spell it correctly? And if it is referring to it's shape, isn't it just a little bit naff & pretentious to be getting called this? Especially when most people aren't going to realise this is what it's referring to?

Anonymous said...

WHO IS THE BLOODY ANON WHO KEEPS USING THE WORD NAFF ON THIS BLOG IT IS SOOO ANNOYING.

Anonymous said...

Lol... Sorry. I think I have worked with too many Poms! Bollocks is the other one.

Anonymous said...

Just as a side note, that looks like a secret door next to Mr Foreman...

Anonymous said...

A secret door or an escape hatch to another higher paying venue!

Anonymous said...

I overheard a couple of locals discussing it about a month ago at bar Celona. One was wearing there chef's pants and clogs and the other looked really familiar but I couldn't place the face. Didn't take much notice until I read a few posts on here. I doubt there is anything in it but you have to wonder...

Anonymous said...

why doesnt one of you phone Paul for his side of the story or insight into his menu descriptions and dishes used instead pulling the guy apart
im wondering if there is a banking blog so we can rip into westpac and all the other banks that feel they can rip the public off with excessive rate increases, instead of ripping into Paul and other Chefs, that at the end of the day are very hard working people, im assuming just like you and me

MERRY CHRISTMAS EVERYONE

Anonymous said...

Because it's a high profile job and his name is on the food. If he wants to have his name on the food then it comes with the territory. I think most people on here have kept it pretty civilized. Just expressing their own opinions. As long as its kept pretty much on the food and the questions on him moving don't involve comments that are too nasty, then it should be fine. I know some people are pretty close to him on here but don't take any comments on his food too personal. For most people, it's not a personal attack against him, just an opinion on his food and how he approaches it.

Christina said...

Hi Rita,
It was one of those sleepless nights I'm afraid. Too much going on in the head to drift back to sleep, so I find it easier to get up and let some things out.
I'm as sorry as you about our Maldini's experience. It was our Christmas dinner that we save all year for something special.
May have to start repeating ourselves and head back to Henry Jones next year.
Must say that had Paul still been at Marque IV, that's where we were going.

Rita said...

Anon 8.25 - to respond to your question, I spent about an hour yesterday with Paul, talking about that very issue. We discussed many of the comments which had been written above. It is extremely difficult for ANY human to cop the flak that people often do here on the blog, and for that, I feel extremely guilty with it being in my hands to pull the whole thing or leave it.
But then I feel as someone mentioned, that it is merely a portal for all to voice their opinions. A place for public discussion. As long as those boundaries which Anon 9.19 above mentions, (ie not personal) are observed it should be OK. Unfortunately this is not always the case.
Paul is definitely not leaving PB.
His food is a matter of personal opinion, as is everyone's food - whether it's food you cooked yourself, or had at a restaurant.
It seems that everyone has an opinion, particularly, on Paul's food and menu.
The pork brick was previously on MIV menu. No one challenged it then. I presume it is named thusly as it resembles (in appearance) a brick, but didn't quiz him on that.
I'm anal on menu wording, and the use of OTT food descriptions, and would be the first to take the piss if I felt it deserved, but have never noticed that about Paul's menus, whereas I definitely have about others.
Paul is a high profile chef, yes. He will automatically have various people (fellow chefs and diners) who see open season on him and seize an opportunity such as presented here to vent whatever frustrations or anger they have.
Much as I'd like to protect him from that, it comes with the territory. Paul is a big boy. He doesn't often read this blog, and I understand why.

Anonymous said...

Pretty much covered it Rita. I've been the most vocal on his food by far on this post but have ABSOLUTELY NOTHING against him. I just don't like his food. I think it's okay not to like someone's food - hell, plenty of people don't like mine - but just as long as it's not personal. Mind you, some people think that's a bit hard....

lemon curd said...

Went to PB for dinner tonight.
Dined in the Local Bar, I had the panzanella salad. Lovely crisp mixture of cos and iceberg lettuces, pancetta, anchovies, pecorino, and a fantastically refreshing dressing. Others had the risotto (something with cashew nuts etc which was one of the better risotto's i've tasted in recent times, the burgers, the pizza and the 'who likes laksa' (inverted commas were delicious).
Everything was really good, and with the most expensive item being the laksa ($22 chock full of really good seafood), it was a very affordable night out.
Service was good, and prompt especially considering they had 2 big functions as well.

Christina said...

Have to say our Darjohs yum cha experience wasn't fantastic.
Although the food was very nice, actually very good, it was all let down by a long wait and shocking service by a waitres that literally hardly gave a toss!

We were definately novices at the yum cha experience and it obviously showed, but no help was offered on how to order etc, so we bluffed our way through.

We, a group of nine, arrived at 12 and our orders were taken about 15 minutes later.
I do wish we had been told previously that it was byo only as we all went drinkless today.
This I understand is not totally the restaurants fault, as we should have enquired I suppose.
By 12.50 I was ready to walk up the road for a counter lunch and had it just been Phil and I, thats what would have happened.
When the food finally arrived it was plonked on the table with a this is this and this is that but no one understood that all we had ordered was mixed in together. I will say as soon as Jen asked could she explain more what was what, this did happen.
Part of our frustration was also caused by people walkking in after us and being served before us.
Maybe had we been a smaller group this problem would not have occurred, but the place was hardly busy, I think maybe 3 tables of 2 each other than ourselves.
Again the problem was never about the food, which was delicious, but the long wait and no explaination spoilt the experience for all of us.
Even a smile from the waitress may have helped. After such a long wait I too felt I would rather be any where else as the waitres so obviouly did.

Rita said...

Oh Christina - I'm SO sorry. I know you said it wasn't the food's fault that you had such a lousy time, but I still feel responsible.
That shits me so much when I go OTT and recommend somewhere constantly like I have Darjoh's.
I will speak to Nelson on Tuesday (he has Mon off) and make him aware of this.

Christina said...

I just feel our Sunday yum cha could have been something quite special Rita, but was let down by service on the day.
If said waitress had even produced one smile, things may have been different.
An offer to explain how yum cha works would have gone a long way to improving our experience.
We all agreed the food was wonderful but we felt more like we were in the way, or preventing staff from enjoying a lovely sunny Sunday.
Even though we didn't bring wine etc, no other drinks were offered except water, I even missed the one offer of tea.
At the end of our meal we were asked would we like more, and I know a couple of people would have {Phil}, but the thoughy of waiting another hour until it arrived put us right off.
Don't you feel bad. This was just our experience on the day.
I bloody hate when this happens to me too. I've raved about places, only for others to have a completely different experience than myself.
Don't you worry Rita, it won't put me off eating out at all.
I've been to Darjoh's for an evening meal before and the food and service was impeccable.
Sorry about the typos in my previous comment. Having trouble with my s!

Anonymous said...

Hi
I’ve been thinking  … I work as a small business advisor and really feel for the businesses that are on the receiving end of negative feedback … every business needs feedback but when it is negative and on a public forum such as this it can have a real impact on their bottom line (not saying they don’t need to have their chains rattled .. but they need to opportunity to improve their act)
If this blog is about improving standards in an industry which can be a bit of pot luck ie depending on who’s delivering the service on a particular day etc etc then maybe Rita’s Bite could develop a standard feedback template .. If you have had a negative or good experience .. download the template fill it out and send it to the owner. It gives the owner the opportunity to receive some well considered feedback .. something every owner should welcome .. gives them a chance to make the necessary changes and maybe let’s them know that the Rita’s Bite exists and may encourage them to participate. As marketing moves in to the online realm and personal recommendation is replacing paid advertising etc they need to participate.

Rita said...

Great thinking Anon 11.22. Where do I get the template?

Christina said...

I think that's a great idea too!
Bring it on.

Rita said...

Hi Christina - as promised, I popped in to see Nelson at Darjohs last night, and made him aware of your comments on your Yum Cha experience there on Sunday. He promised to search for the comments, and see what you had to say, then either respond here or email me. He was sorry you had had a bad experience.

G&L said...

Hi everyone,

I've been travelling through Tasmania on a food & wine tour for the past 6 weeks. Lovely place Tasmania. Very pretty, people are nice and their are some amazing wineries around (Bay of Fires is gorgeous). We were recommended a visit to Peppermint Bay & Grandvewe. Grandvewe was stunning (although we prefer Brunie Island Cheese) - it's lovely sitting out on the deck with some cheese and relaxing.

Before Grand Vewe, we went for lunch at Peppermint Bay. We had been looking forward to this for quite a while, and after recommendations by several locals, we just had to go. Arriving, we were very excited. The place looked amazing with a really modern building looking out to an unbelievable view. We wandered through the food store and finally went to be seated in the restaurant. It was relatively quiet, with only a table of two and a table 7 in the restaurant.

After ordering our drinks, this was where we had some problems. I ordered the carpaccio to start, followed by the ocean trout and my wife ordered the mussels followed by the pork belly. The carpaccio was great - good quality beef, gazpacho being an interesting touch and the ciabatta providing great textural contrast. What wasn't was the potato. It wasn't cooked. Not even in the same ballpark. Old chopped herbs (chives if I recall correctly) that aren't evenly cut are not a nice look. My wife's mussels were ordinary. One had it's beard attached still (mmmm.... rope). But, most importantly, they were old. At least two days (possibly three). Scary. They weren't off by any means but they were well on their way.

Mains were - interesting. Undercooked risotto, overcooked trout (it was like dry crunchiness contrasting the two) the leek and other stuff doing nothing for the dish. Thought it was really quite pretentious - sounded good on the menu but messed around with. The pork belly was terrible. The pork itself was nice, but the pear and pineapple were horrible with it - like eating fruit sald with pork in it. Add some icecream and it's like a three course meal. Messy plating and some green stuff that did nothing for the dish. Add some terribly lazy service (clearing plates - 30 minutes approx, folding napkins, chairs and the like) and it was not up to it's reputation. Better food to be had at cafe's on the mainland let alone a top class restaurant.

Thought you should know being a seemingly local blog and the only recent mention I could find on the internet.

Regards

Graeme & Lorna

Anonymous said...

Good old PB!! Kills another good chef. Ha ha when will the owners wake up? I know all four of the past chefs well all different but masters in their own right. Cumper a regional wiz truly in love with food and Tassie, Simon young but had potential if given support, Martin a large operater and corporate chef there for a well paid holiday and finely forms a truly gifted Tassie icon chef. JJ, Jordi, the new GM and now Luke the CEO hmmmmm.