tag:blogger.com,1999:blog-50892739516178562892024-03-08T09:57:54.859+11:00Rita's BiteIncorporating Hobart Food for ThoughtRitahttp://www.blogger.com/profile/05721723151185687327noreply@blogger.comBlogger1097125tag:blogger.com,1999:blog-5089273951617856289.post-24667726527682142192019-01-02T10:14:00.000+11:002019-01-02T10:47:34.391+11:002018, another year, more water under the bridge<div class="separator" style="clear: both; text-align: center;">
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So, we meet again here for my own personal summation of 2018's food adventures.<br />
It's been another year choc full of eating (and cooking) fine food. Another year of observing the Hobart restaurant scene, now from slightly further away as I slowly tire of the same old, same old occurring around town, and hold my tongue in the fruitless obvious criticisms I formerly would have written passionately about here on this blog.<br />
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Nothing really has changed with food standards. You know the sort of food you like to eat, and you should make it your business to know the chefs who cook it 'your' way, so that you can follow them round to their next (inevitable) workplace.<br />
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We've had a plethora of new places opening up this year. Way too many for my brain to remember. Some average, some woeful and some fabulous. My greatest joy has been seeing the old Ivory close down after 6 years of making great Thai food, renovating and adding an upper floor to their Elizabeth Street venue, then reopening after 6-odd months with a new name (Still Thai) but same owners and menu. Obviously I'm totally biased as my favourite food is Asian, particularly Thai.<br />
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I've checked out this years Taste of Tas four times over the last four days and have enjoyed the vibe and some of the offerings there. Thank god HCC have seen how ridiculous they were a few years ago when they nearly managed to absolutely write the event off (in the eyes of the locals, anyway).<br />
(*TIP if the food is already made up and sitting there conveniently in the bain marie waiting for you to come along and order it, ask them to make you up a new batch.) Waji's crumbed calamari with palm sugar dressing should have been fabulous, but my serving was from the bain, and hence not beautifully crunchy and fabulous as I'd anticipated, but lukewarm with damp crumbs. However my nam tok (Thai beef salad) from Vanidols SoHo has been made to order each of the four times I've had it, and absolutely stunning. Well worth the $13 it cost, and the reason I've been to Taste four times this week, and intend returning for another serving today.<br />
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Had our annual Christmas dinner at Landscape this year. It was OK but the service tailed off over the course of the evening (having started out as absolutely faultless at the beginning of the night), to the end of the evening when, after ordering one of every single dish on the whole menu, and sparing no expense with wine, cocktails and alcohol generally, we weren't offered coffee. We would have had post-cheeseboard tipples too had they been offered but we were over it by then, so left. The restaurant itself is perfect for my friends and I, with all of us desiring: comfortable chairs (their chairs are the most comfortable restaurant chairs in Hobart), low volumed background music, good service, reliable decent food that caters to every dietary constraint, and easy parking nearby. Apart from the service dwindling off, we got pretty well everything else OK.<br />
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I ate a great meal last year at Stefano Lubiana's Osteria, and had vowed to return some time this year, which I did, to find new kitchen and waitstaff, both of which let me down in comparison to last year. So sad about that.<br />
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Frogmore has disappointingly proven the same as Lubiana's at both their venues, in my opinion. The Frogmore Lounge (in the city) menu is the most astounding version of the Emperors New Clothes I've ever seen. Put frankly, it is embarrassingly elementary, PFD-style food requiring little or no culinary skills or knowledge at all. Frogmore Cambridge is trying harder to maintain their previously high standards but they too are failing. These places have been my standout venues for when I just wanted to go out, relax and get fed wonderful food that I didn't need to question the provenance of. It pains me hugely to say it, but I've rarely been one to withhold the truth as I see it. Both are stunning visual venues, but for someone going there for only the food, I've been sorely disappointed.<br />
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Thank god Aloft on Brooke St Pier is still trading, with the food being of the highest standard, and the service ditto. They started doing Sunday breakfasts a few months ago, but have stopped those now. A hard ask for the staff to schlep back into work and do a Sunday brekky after their busy Saturday nights, but I hope they bring them back later because you simply couldn't fault the food.<br />
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Kraken fish and chips opened a few months back in Elizabeth St, North Hobart (where the old Fish Bar used to be), and is a place I haven't yet managed to get to but can't wait to try chef/owner Toby Cannon's f&c as everyone whose food opinions I trust have raved about the food there.<br />
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Suminato, in King St, Sandy Bay, has proven a firm winner amongst our loyal group of passionate regular eater-outers (laughingly named the Tossers). We've found excellent value and top flavour in selecting their Chef's Banquet for the small price of $58 per person, and I defy anyone to walk out of there and still need to go to McDonalds to top up. For your $58, you get: miso, sashimi salmon, beef tatami, chicken karaage, tofu seaweed salad, ebi mayo, zucchini skewers (sound boring but OMG delicious!), charcoal grilled lamb cutlets (the best in town, even better than Filoxenia's greek lamb chops), sushi roll and chef's dessert. You simply can't go wrong there with value for money and excellent food.<br />
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Tried Kin Japanese in Macquarie St when they first opened. They've had a few stops and starts with opening, then closing down. then reopening, then closing down again, but all seems sorted now. I think that fact plus the fact they're so small could be a reason they now need to generate so much social media activity, as I think you need to constantly be in people's faces to remind them of your presence in the world of choice of food sources in Hobart. Whilst we enjoyed our meal there (we ordered one of everything on the menu that day), it didn't knock our socks off.<br />
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Kobe, in Harrington St (just up from the Shamrock Hotel), is head and shoulders our best go-to for a Japanese food hit. A quiet, unassuming restaurant, they are open from 11.30am onwards, so if you're someone like me whose tummy operates a timetable all of its own, it's handy to know there is somewhere other than fast food chains where you can pop in any time and get a meal. They have the best and most comprehensive selection of ramen dishes, and many others, but not sushi. They also have the most uncomfortable chairs in town so you'll find it hard to even stay long enough for a bowl of yummy black sesame ice-cream! I take my own cushion when I go there.<br />
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My good friend Steve Cumper (ex Red Velvet Lounge at Cygnet, Peppermint Bay, Mona, Smolt Kitchen etc) is now heading up the kitchen at Fern Tree Tavern and the food is looking fabulous there. Steve is, for me, one of those chefs that I'm a groupie for, so I admit I tend to follow Steve and his food round to wherever he is currently working. For my sweet tooth, I feel he excels at sweet cooking, and reckon he gives the CWA ladies good competition for their traditional sponge cake cookery.<br />
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Seoul Korean Restaurant in Moonah also proved popular with us earlier in the year. The table cooking is a novel but fun way to eat out in a group, unless you've got a guts with you who complains they need more food and hoovers everything off the table grill before anyone else gets a chance to try it!<br />
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A fabulous meal was had at Bangor Vineyard Shed at Dunalley in April. So much top class fresh Tassie seafood dishes on their menu, and wonderful grazing platters. A perfect place to take visitors to our fair city for that country drive with excellent food thrown in.<br />
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Uber Eats commenced in Hobart in 2018 too, and appears to be becoming slowly more popular with the 'can't be f*cked' set amongst us. Personally I can't bear to spend an additional $8 onto the cost of my takeaway food to pay someone to deliver it to me, but that's exactly not who this app was designed for! My youngest daughter is a regular uber eats user and swears by it.<br />
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So, to sum up 2018, another interesting food year. More of the same, but I still search for the ultimate great food and service. I wish you a fabulous 2019.<br />
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Pictured above: unquestionably the best pho in Tassie from Phuong's in Electrona<br />
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<br />Ritahttp://www.blogger.com/profile/05721723151185687327noreply@blogger.com0tag:blogger.com,1999:blog-5089273951617856289.post-16907624156954086752017-12-31T20:50:00.000+11:002017-12-31T20:50:43.820+11:00Yep....2017 is racing to finish<div class="separator" style="clear: both; text-align: center;">
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A sure sign of ageing is perceiving the years absolutely flying past so fast it seems impossible to keep track of the days, so you eventually give up, and are aware it's November but not what the actual date is. It's only when you miss a significant other's birthday, not because you love them any less, or that you weren't aware their birthday every year is on 20th November, but because you simply didn't know what the date was.<br />
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Anyway, here we find ourselves in December 2017, and what a year it's been for hospitality in Hobart.<br />
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So much has altered in the dining and drinking scene here that it's a totally different place to the Hobart hospitality scene we experienced in January.<br />
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I think we're at a really excellent place now, with an industry that caters to every single person, whether they be the poorest and most desperate couple with absolutely not one taste bud to share between two of them to discriminate between whether they prefer Maccas, HJ's or KFC, or the biggest food connoisseur in Hobart whose local is Fico, Franklin, Templo or Aloft.<br />
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I've enjoyed some most fabulous and high class offerings at different restaurants throughout the year. I've also suffered through some shockers, thinking to myself at the time "What the very f*ck am I paying good money for here?"<br />
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Standouts, according to my ever-failing memory (so they must have been damned good for me to remember!) include Filoxenia (Greek, in Elizabeth St, North Hobart), The Lounge at Frogmore in the city, and Agrarian Kitchen at New Norfolk. Also loved Born in Brunswick in NoHo, Kobe (Japanese) in Harrington St, Stone & Barrow (the former Richmond Wine Centre amongst other previous names) in Richmond, Aloft, Salty Dog pub in Kingston, Ettie's (Elizabeth St) and finally Landscape (in the Henry Jones hotel) for some top class professional food and service. In fact if anyone asks me which my most favourite restaurant is, I usually reply that it's Landscape (if money is no object, otherwise I usually recommend Kobe, if they like Japanese).<br />
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It may be my age and cynicism but I have also come across a few places where the hype I've heard prior to eating there (and since) has most definitely, for me, not been lived up to, and my experience has indeed proved to be a 'wtf' moment. For the life of me, not wanting to be uncharitable, but.....I'm yet to find the charm or enjoyment from quite a few dishes of the many I've tried at Bar Wa Izakaya. There are two other venues that I enjoyed the first time I ate there, but subsequent visits let me down badly. Brother Mine is one that I'd add to that category, and Suzie Luck's (the rebranded and revamped ex Smolt in Salamanca). Once again, I repeat that is just one person's opinion and summation of a few dining experiences at those three particular venues.<br />
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So, well done hospitality in Hobart for 2017. Here's to more of the same in 2018.<br />
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<br />Ritahttp://www.blogger.com/profile/05721723151185687327noreply@blogger.com0tag:blogger.com,1999:blog-5089273951617856289.post-44574658344850619732016-12-20T13:19:00.002+11:002016-12-21T06:38:31.203+11:002016. What a year this has been.....<div class="separator" style="clear: both; text-align: center;">
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As I have been using my Facebook Rita's Bite page, as well as the Tasmanian Food Establishments page, all year for posting my random thoughts and reviews of restaurants and food, I feel this original Rita's Bite blog has become somewhat superfluous. But re-reading many of the older posts still provides me with so much pleasure, amusement and reminiscing that I will never delete it, so here we are.....just summing up the year 2016.<br />
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It has been a big year for hospitality. So many new places have opened up, but also many have found the going extremely tough, and either sold or closed down (for instance, Ethos). Many businesses are just treading water, hoping and praying that this coming summer season will earn them enough to tide them through the very long, lean winter period ahead. I probably should also make note of the huge number of food vans that have magically appeared all over the city. A brilliant concept, and one I hope continues for eternity.<br />
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This is a huge generalisation, but I find the baton has been passed down to the new generation of up and coming drinkers, with so many venues opening which feature boutique alcohol of some kind (cider, beer, gin, whiskey, cocktails) with accompanying tapas style food or pizza to soak up the liquid of choice.<br />
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That's not a judgment. It's merely interesting to me that the focus now seems to be more on the drinking aspect of a meal out, with the food as an added bonus. The meal styles have veered away from the old silver service, heavy cream-based sauces and kow-towing waiter style of haute cuisine for that special meal out, to a more light hearted nibbles, ribs, BBQ everything and drinkies type of evening out.<br />
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As was predicted over 10 years ago, not least by this experienced and hardened clairvoyant (!!), we are now in the grip of a severe and urgent lack/dearth of experienced, keen and enthusiastic hospitality workers of all denominations (chefs, kitchen hands, apprentices, waitstaff etc) with staying power, right across the state. Derrrr! Don't get me started on this subject! The effects of shoddy, slapdash employment practices and (lack of) staff training are evident almost every day, and I have gone way past banging my head on the wall in frustration about the shortsightedness of all involved in the administration of the local hospitality industry.<br />
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As for dining out, I've enjoyed some amazingly stunning food this year, and equally had some of the most disgusting food ever as well. Right up there, for absolute gastronomic pleasure, I'd have to nominate Phuong's Vietnamese at Electrona for simple, cheap, honest, straightforward Vietnamese food (particularly pho) cooked extremely well; Pearl & Co (in the Mures complex) for that special meal cooked with love and attention to all the finer details of great food; Miss Jane (the former Flathead restaurant in South Hobart) for a more casual but excellent standard of food; Saigon Express in Elizabeth St, North Hobart for great Asian food; Frogmore at Cambridge - it naturally goes without saying that chef Ruben Koopman is right up there for precision work, perfection and creativity in the kitchen; Aloft on Brooke St Pier is my go-to for that top food and service experience you want to have every time you go out to eat; Smolt Kitchen has proven my downfall financially, as their weekly changing $55 "all you can eat" specials menu arrives every Tuesday in my email Inbox, and I vow to ignore my desire to go there and devour magnificent food, and proceed to do the exact opposite!<br />
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Then there's my old favourite for the past 25 years, Le Provencal. All the things I've said many times over the years on this blog about the good old peppered steak there still holds true for me. It was reinforced last week again. Yes it's a French restaurant, and yes, the menu reads "Filet de boeuf grille" in true French fashion, but translated into boring old English, it's still the world's best peppered steak, salad and chips, and excellent value for $39.<br />
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As I've aged, and got more soured by a lifetime of bad service experiences, I have found myself being that rude customer you always detested coming into your workplace. I'm OK with that. I've always been Ms Polite Person, don't upset anyone, be tactful in your implied criticism. No longer. I'm Ms "Did you just ask if we enjoyed the meal? Well, since you ask, actually, no we didn't.....x,y & z were wrong with it". So, restaurants be warned. I'm not sugar coating it any longer. As my daughter says, "Shit's about to get real"!<br />
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Have a fabulous Christmas and New Year. Eat, drink, make merry, play fair, be safe, spend lots of money dining out to help boost our local economy. I have done MY bit, so I need you to do yours.<br />
Happy eating in 2017.<br />
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<br />Ritahttp://www.blogger.com/profile/05721723151185687327noreply@blogger.com1tag:blogger.com,1999:blog-5089273951617856289.post-2452228179735979252015-12-27T00:16:00.000+11:002015-12-27T09:00:48.044+11:002015It's been a while since I last wrote here on my blog. For that, I sincerely apologise.<br />
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2015 has been a very interesting year on the restaurant scene in Hobart and surrounds, the most noteworthy being the number and calibre of higher end places opening up, thus adding to the choices of general dining out experiences, and providing us with even higher expectations.<br />
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The Sunday drive destinations are varied and classy, no matter which direction you decide to drive in. Bangor at Dunalley, Coal Valley Farm and Frogmore at Richmond, Stefano Lubiana's winery/restaurant at Granton, Villa Howden at Howden, and the newly reopened (following last year's disastrous fire) Red Velvet Lounge at Cygnet to name but a few.<br />
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Noteworthy new arrivals on the scene are my two current favourites: The Glass House, and Aloft, both on Brooke St Pier. Two others are on my radar but as I like to draw out the excitement of trying new places, am leaving them to try till early 2016. Those are Templo, on the site of the former Chulo in Patrick St, and Urban Greek, which is on the site of the former Garagistes. Both have had rave reviews from people whose judgements I trust implicitly.<br />
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The preponderance of food vans and trucks has also been a breath of fresh air for a city that was crying out for something different in the way of additional choices such as are available on the mainland.<br />
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Burgers have become the 'thing', with The Standard in Liverpool Street being my go-to burger place.<br />
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A few other little gems I have discovered or re-discovered this year include Vanidols in South Hobart (or Soho, for short, to differentiate it from the North Hobart Vanidols, which is owned and run by totally different people, and has no affiliation at all to the Soho Vanidols) and ties with Saigon Express in Claremont as having, in my opinion, the best Thai beef salad in town, Salamanca Inn for the stunning $12.50 daily lunch special, Phuongs Vietnamese in Electrona (past Margate) for the best beef pho ($12 a bowl! best and tastiest bargain ever!), Ganges in Argyle St for the best naan and beef curries, Melt on Warwick for the best crepes and other goodies, then my most consistent favorite Three Japanese which has relocated from its original site in Elizabeth Street to Waterloo Crescent, Battery Point (the old Mummy's Coffee Shop) and is now serving fabulous breakfasts (both Japanese and Australian), as well as lunch and dinner.<br />
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Pho at Phuongs<br />
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I hope you give at least a few of these wonderful places and dishes a try in the coming year.<br />
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I wish you all a very happy Christmas and New Year, and trust that 2016 brings copious amounts of fine food, wine and great meals to you.<br />
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<br />Ritahttp://www.blogger.com/profile/05721723151185687327noreply@blogger.com4tag:blogger.com,1999:blog-5089273951617856289.post-80513213507712376752015-07-28T11:18:00.001+10:002015-07-28T11:18:53.700+10:00The Glass House, July 2015Hugely enjoyed a very long lunch recently at The Glass House on Brooke St Pier.<div>First impressions: light, spectacular views of the waterfront and water, expensive well designed and carried out restaurant fitout.</div><div><br></div><div>This is most definitely not the restaurant/bar for your average suburban $10 pub meal fan! It exudes an elegant, exclusive air as the waitstaff competently glide around you doing their jobs.</div><div><br></div><div>The food menu comprises only the first page of the weighty menu you are handed. The following six (?) pages are beverages of every conceivable type you could imagine or want. Whiskies, cocktails, wines.....you name it and it's most probably there!</div><div><br></div><div>My wine of choice, had I been rich enough, was a 1998 Chateau d'yquem dessert sauterne priced at $700 (a steal if you compare it to some of the wine on offer at Me Wah!).</div><div><br></div><div>So to the food. There were three of us, so anything we requested that comprised only two in the serving, we were given three, to ensure we all got to taste a good cross section of the small plate menu they offer.</div><div><br></div><div>Our waiter explained that the plates were designed to be shared by all at the table, and that worked very well for us.</div><div><br></div><div>We had:</div><div>Baby octopus (steamed) with kimchi salad ($13)</div><div>New seasons Tassie scallops in a beer tempura batter, with yuzu mayo, green tea salt ($18)</div><div>Steamed Spring Bay Mussels in sake broth ($22)</div><div>Yakitori chicken ($12)</div><div>Gyoza chicken wings ($18)</div><div>Cape Grim eye fillet bulgogi bao, pickled carrot and daikon ($14)</div><div>Okonomiyaki Japanese pancake ($10)</div><div>Scallop sashimi in coconut vinegar (a special for that day. Not sure of the price, sorry)</div><div>Panna cotta of lemongrass and kaffir lime leaf ($9)</div><div>Champagne chiboust, yuzu, lemon curd ($11)</div><div><br></div><div>My absolute top four on the gastronomic charts (of this meal) were the tempura battered scallops, gyoza chicken wings, and the two desserts.</div><div><br></div><div>I have never tasted scallops as fresh as these. How many heavily battered and boring deep fried scallops have I eaten in my 66 years? Thousands, because I'm a sucker for a scallop of any kind. Glass House's offering was unbelievably pure, clean, light and fresh tasting.</div><div><br></div><div>The gyoza chicken wings were everything you want your stuffed, crumbed and deep fried wings to be! Crunchy, finger licking perfection!</div><div><br></div><div>The octopus and kimchi dish I found a bit bland, with the virtually tasteless octopus deflecting attention from the tangy kimchi. My least favourite dish I think.</div><div><br></div><div>The mussel dish surprised me because we got such a huge serving of mussels. The sake broth was stunning, but as I frequently buy and poach a kilo of Spring Bay Mussels myself, these weren't too far away from the flavours I usually add to mine, so this particular dish didn't knock my socks off hugely, despite my overall enjoyment of the dish.</div><div><br></div><div>The special of sashimi scallop was perfectly executed and bought forth with clarity the beauty of the scallop flavour.</div><div><br></div><div>The yakitori chicken sticks were a lovely tasty snack but essentially just two decent sized bits of marinated chicken meat on a stick!</div><div><br></div><div>The baos were the only dish I didn't try but my friends assured me they were excellent.</div><div><br></div><div>The two desserts were chalk and cheese in flavours, but complemented each other perfectly. I'd never heard of a 'chiboust' before, but Wikipedia quickly told me it was a creme patissiere (pastry cream) lightened with stiffly beaten egg whites. In appearance it resembled one of those pastry cream filled matchsticks, with a brûlée style burned top.</div><div><br></div><div>The panna cotta too was indescribably wonderful. Not too sweet, with the kaffir lime leaf and lemongrass flavours clearly predominant on your palate. Both desserts were exquisite. The best finales to a meal ever!</div><div><br></div><div>Sipping our lattes (and massaging our now bloated tummies!) afterwards, we dissected and rated the meal. It earned 8/10 from all of us. Would we hurry back? Hell yeah!</div><div><br></div><div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN1nK1wvjmCPbyrdWCOTreQMBV2Ez-hHqHeQ4FDmlra5Q7l-BA2nzAB0WnOpFXQS7LsRE_PMHbUbqfkTmLm9SnM9xylSv-dc2S2QH_psMWTucqJBLdYxwJGyXEAEOmUNmsARcaLQ_Ni-M/s640/blogger-image--1682664983.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN1nK1wvjmCPbyrdWCOTreQMBV2Ez-hHqHeQ4FDmlra5Q7l-BA2nzAB0WnOpFXQS7LsRE_PMHbUbqfkTmLm9SnM9xylSv-dc2S2QH_psMWTucqJBLdYxwJGyXEAEOmUNmsARcaLQ_Ni-M/s640/blogger-image--1682664983.jpg"></a></div><br></div><br></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcqifyLLpIY6j89nq9ch3sDLjRBmESluPEuG5iAKEBAHrN52bUkuujhJy-BSdb3NuD_kvKbeB2FR-A918zkTrouHAI9yvYTBPZlLBUBmsOeXnrpgzZcsB2cmZSiYSqkCGzCKxUkeFb5fo/s640/blogger-image--1065886647.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcqifyLLpIY6j89nq9ch3sDLjRBmESluPEuG5iAKEBAHrN52bUkuujhJy-BSdb3NuD_kvKbeB2FR-A918zkTrouHAI9yvYTBPZlLBUBmsOeXnrpgzZcsB2cmZSiYSqkCGzCKxUkeFb5fo/s640/blogger-image--1065886647.jpg"></a></div><br></div><br></div>Ritahttp://www.blogger.com/profile/05721723151185687327noreply@blogger.com0tag:blogger.com,1999:blog-5089273951617856289.post-38683726559837276092015-03-28T00:11:00.003+11:002015-04-05T12:54:59.975+10:00Hallam's Waterfront Seafood Restaurant, Launceston, March 2015A rainy, cold day in Launceston required lunch in the good company of like-minded foodophiles (I just made that word up!) coupled with the hospitable atmosphere of a reliable restaurant. I got all those requirements in spades at Hallam's.<br />
<br />
Served by two diligent waitresses, our drinks were constantly topped up, our every need attended to, and our opinions of each course enquired about and checked on.<br />
<br />
I was eating with well known Launceston restaurant and café identity, and food photographer extraordinaire, Cathryn Gibson, and her long suffering husband Neil. I say Neil is long suffering because every time they eat out, the poor guy has to sit patiently and watch all the food go cold as Cathryn takes artistic shots, from many angles, of all the food!<br />
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The menu is reasonably all encompassing but obviously predominantly seafood. <br />
<br />
We chose what we judged to be a good cross section of food in order that we all might taste a variety of the dishes on offer.<br />
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Entrée was a tasting plate (for three), priced at $33, which we all agreed was excellent, except for the octopus which could have been a bit less chewy. I gather the contents of this dish vary, but ours contained three natural oysters topped with finely diced cucumber and a light (possibly ponzu) dressing, seared tuna, the aforementioned seared octopus and salmon on thinly sliced toast. Due to a mix up, we ended up getting three more natural oysters topped with a pomegranate sorbet, which we were absolutely delighted about as they turned out to be the best component of the tasting plate.<br />
<br />
For her main course, Cathryn selected the grilled harissa calamari and banana prawns, rustic guacamole, grilled summer vegetables and coriander and paprika oil. Neil had the Spring Bay blue lip mussels steamed open in a saffron broth ($32), and I opted for the seafood chowder ($24) which contained an assortment of white fish and Spring Bay mussels and came with toasted bread.<br />
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All dishes were unbelievably good. Being a cold, wet day, I thought my choice of the chowder was a winner, but the other two meals were close to being up there.<br />
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We shared a dessert - a vanilla bean and cardamom panna cotta with honeycomb and stewed rhubarb ($13.50).<br />
<br />
I think we could easily have sat there all afternoon, in the very pleasant ambience of this light and airy restaurant, drinking and chatting of all things food related, but I was only in Launceston for the day, and needed to return to Hobart so unfortunately our time was cut short. I thoroughly recommend a visit to Hallam's if you want a top class seafood meal in Launceston.<br />
<br />
They're at:<br />
13 Park Street<br />
Launceston<br />
Phone: 03 6334 0554<br />
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<a href="http://www.urbanspoon.com/r/345/1611562/restaurant/Tasmania/Hallams-Waterfront-Seafood-Restaurant-Launceston"><img alt="Hallam's Waterfront Seafood Restaurant on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1611562/biglogo.gif" style="border: none; height: 34px; width: 104px;" /></a>Ritahttp://www.blogger.com/profile/05721723151185687327noreply@blogger.com1tag:blogger.com,1999:blog-5089273951617856289.post-52144901019012584522015-01-17T11:13:00.000+11:002015-01-17T11:51:06.792+11:00Dr Syntax breakfast, Jan 2015I realise it won't be the breakfast venue on many people's radars, but I woke up this morning, as you do, with an overwhelming desire for plain old bacon and eggs for breakfast, and instead of me having to make it for everyone else, as has been the custom over the last forty years of my life, for someone to make it for me!<br />
<br />
That instinct meant that my most favourite breakfast spot in Hobart, Pilgrim, was out of the question, as their breakfasts are way more fancy schmancy than that. I cast my mind around for the next most suitable venue, then remembered Dr Syntax in Sandy Bay Road did breakfasts on Saturdays and Sundays only from 8.00 - midday. I phoned to check, was reassured that, yes, they were still offering that service, and no, if I was coming soon, I wouldn't need to book.<br />
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My requirements were simple: bacon, eggs and a cup of tea. I also needed somewhere I could park directly outside, where I could enjoy a quiet low key meal in comfort and peace and whose food I could rely on to be, at the very least, reasonable.<br />
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I got all that in spades at the Syntax, with the added bonus of cheery, helpful and prompt service by the two waitstaff on duty.<br />
<br />
Add to that a very subdued CD of assorted songs of the 70's playing discreetly in the background, and I was humming and tapping my way through brekky along with such luminaries as Pilot ("January"), Karen Carpenter ("Yesterday Once More"), Skyhooks ("Ego is not a dirty word") and INXS!<br />
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The meal was exactly what I wanted, in fact better, as it very rarely happens that either when you're eating out or at home, the meal is straight out of the pan and in front of you. Have you ever been at a café and the eggs have been so hot they burned your tongue? And ditto with the cup of tea? No, I never have. Most things are luke warm, and I am accustomed to that, so don't view it as at all worthy of comment or criticism, but in this case, the opposite was so, and that in itself is worthy of comment and praise!<br />
<br />
So, I wholeheartedly endorse Dr Syntax as a venue of choice if you're just after a simple breakfast, away from the hustle and bustle of the city and Salamanca market on a Saturday morning.<br />
<br />
My bill totalled $16. It was well worth it in my opinion.
<br />
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<a href="http://www.urbanspoon.com/r/345/1659545/restaurant/Tasmania/Doctor-Syntax-Hotel-Sandy-Bay"><img alt="Doctor Syntax Hotel on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1659545/biglogo.gif" style="border: none; height: 34px; width: 104px;" /></a>Ritahttp://www.blogger.com/profile/05721723151185687327noreply@blogger.com2tag:blogger.com,1999:blog-5089273951617856289.post-45188981780832391162015-01-10T23:15:00.002+11:002015-01-12T15:38:09.064+11:00Frogmore Creek Jan 2015Oh my lordie, lordie, lordie! Where on earth would I begin to find enough adjectives and superlatives to describe today's lunch at Frogmore Creek?<br />
<br />
Our little gourmet dining out group decided on a leisurely lunch at Frogmore, so left town at 11.30 all primed for a 12.00 start. As I dragged my tummy, with me attached, into my house at 5.00, I decided it actually wasn't classified as lunch by then!<br />
<br />
The food, oh the food......where to start. I took a few pics but not being a Roger Wong or Andrew Strikis, I am truly embarrassed by my pics, so would prefer not to rely on them to tell the story.<br />
<br />
The menu is all-encompassing and way too hard to pick from so we opted for the wimp's solution: it had to be one of the three degustation options. There is a four course, a five course ($95) and a six course degustation. We went with the middle option of five, figuring that would be fine but really in hindsight should have selected the four course, because by the time you factored in the additional pre-meal nibble (olives and a poppadum), amuse bouche at the start of the meal, the beetroot palate cleanser mid way through, then the banana 'air' dessert, then the additional passionfruit ice cream cone, it added up to ten courses!<br />
<br />
The degustation courses vary often, depending on any guest intolerances, plus what chef sees fit to serve on any particular day, so it's futile me telling you what we had as it may well be totally different tomorrow. Suffice to say the whole meal was magnificent.<br />
<br />
Honestly, try as hard as I could to find one single fault, I simply couldn't. The service from all floor staff was unbelievable. (I recommend all Frank staff get down there one day and experience TRUE waiting and customer service, as opposed to the very ordinary service I have received at Frank on two occasions out of three recently.)<br />
<br />
Chef Reuben came out to our table afterwards and sat down for a chat. He is a lovely guy, with some inspired ideas for future Frogmore developments, one of which is the establishment of a Frogmore Salamanca lounge bar, hopefully to open up in June this year.<br />
<br />
Whatever this guy does will be majorly successful because he has that passion for his trade which guarantees a quality service is delivered to all who venture inside his place of work.<br />
<br />
Frogmore is a shining beacon of perfection in the world of hospitality in Tasmania. If you don't enjoy your meal there, I'm afraid you're off my Christmas card list, as you must surely be a fool!<br />
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Pictured below (thanks Jacqui) is the 40 hour salmon, accompanied by potato salad topped with a quail egg, fish skin crackling, seared scallop and red salmon eggs, served with their house made miso. Stunning!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK8cflF-fGFRM-crKH7-Fe7vf27gnHPpRJy2WBd2Y94mA7mjrx98MHxpELTvfctVQPQ5wqZaB2BOgOxtcg4PF8x9hrFSRGYEsUDsNcxMuNjmdQveQTY99NwXbCpHeuA8uwLwbky8HxyHI/s1600/Frogmore+Jan+2015+40+hr+salmon,+pot+salad+etc.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK8cflF-fGFRM-crKH7-Fe7vf27gnHPpRJy2WBd2Y94mA7mjrx98MHxpELTvfctVQPQ5wqZaB2BOgOxtcg4PF8x9hrFSRGYEsUDsNcxMuNjmdQveQTY99NwXbCpHeuA8uwLwbky8HxyHI/s1600/Frogmore+Jan+2015+40+hr+salmon,+pot+salad+etc.jpg" height="180" width="320" /></a></div>
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<br />
<a href="http://www.urbanspoon.com/r/345/1698130/restaurant/Tasmania/Frogmore-Creek-Restaurant-Cambridge"><img alt="Frogmore Creek Restaurant on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1698130/biglogo.gif" style="border: none; height: 34px; width: 104px;" /></a>Ritahttp://www.blogger.com/profile/05721723151185687327noreply@blogger.com0tag:blogger.com,1999:blog-5089273951617856289.post-7572433853656189322015-01-01T08:41:00.000+11:002015-01-01T08:44:21.683+11:00And so, another year rolls around....I've never really understood the need for a public display and celebration (or commiseration) of New Years Eve. To me it's just another day, following yesterday, with tomorrow in the foreseeable future.<br />
<br />
For me, it's a timely occasion to reflect on life. Assess internally how you think you're doing. Suggest ways to yourself that you might want to improve your lot in the coming years. Any hobby or interest that you want to cultivate? Any friends you feel the need to quietly cull? Need to do a rethink of your work or home environment? All these things are, I feel, important to reassess at various times in your life, otherwise you are just a stagnant, boring, dull person who, at the end of their life, probably find themselves as unfulfilled as they were 10 or 20 years ago. Such a waste of valuable breathing moments!<br />
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My passion being predominantly food, it is natural I think of restaurants I want to visit, or revisit. Recipes I want to make. Food I want to experience. Those thoughts most definitely don't require me to be in the midst of a seething mass of possibly drink-fuelled craziness at 12.00 wishing all and sundry a happy new year!<br />
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I would venture to suggest that nearly everyone on the planet would wish for their fellow humans to have a good year, so consider it superfluous to actually voice that desire at that particular time.<br />
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So, Grinch Rita wishes you all a fruitful and productive 2015. Keep eating well, and frequently. Cultivate more friendships. Help out others who you observe requiring help. Respect others, and their rights to possess their own individual opinions and thoughts even if they don't correlate with yours. Be kind. Be observant. Don't take anything for granted. But most of all, have fun while you're doing it. Ritahttp://www.blogger.com/profile/05721723151185687327noreply@blogger.com1tag:blogger.com,1999:blog-5089273951617856289.post-66181635044722475832014-12-22T08:05:00.006+11:002014-12-22T08:05:59.419+11:00Christmas Day indulgenceThe kids are manning the BBQ on Christmas Day and I am on kitchen duties in the lead up to our Christmas Day feasting.<br />
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The menu is predominantly seafood with a bit of lamb and chevaps thrown in to boost the meat intake for the day!<br />
<br />
The menu reads thusly:<br />
<br />
garlic scallop dumplings with Asian dipping sauce<br />
BBQ calamari<br />
BBQ crayfish tails with garlic butter<br />
Moreton Bay Bugs with cocktail sauce<br />
Asian style oysters natural<br />
smoked trout salad<br />
BBQ lamb chops<br />
BBQ chevaps<br />
steamed new seasons pink eye potatoes with butter and mint<br />
dessert will be my own creation of a combination of trifle and tiramisu<br />
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Certainly not your standard roast turkey with all the trimmings, but a hedonistic celebration of the end of yet another year on this earth.<br />
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I wish you all a very Merry Christmas, and safe and happy New Year.Ritahttp://www.blogger.com/profile/05721723151185687327noreply@blogger.com0tag:blogger.com,1999:blog-5089273951617856289.post-67197869500319222502014-12-18T19:35:00.001+11:002015-01-12T15:41:46.235+11:00Monty's on Montpelier<span style="font-family: Calibri;">The acoustics are pretty bad at peak times at Monty’s on
Montpelier, but I think that’s pretty well the only criticism I have of this
gem of a place in Battery Point.<o:p></o:p></span><br />
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<span style="font-family: Calibri;">Dined there for the first time in around three years last
night, and had one of this year’s best meals.<o:p></o:p></span></div>
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<span style="font-family: Calibri;">Searching back through the memory bank for that elusive
flavour ‘hit’ from meals eaten in Tasmania this year, I can say only three
places stand out for me. <o:p></o:p></span></div>
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<span style="font-family: Calibri;">These three are Pilgrim, Frogmore and Monty’s.<o:p></o:p></span></div>
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<span style="font-family: Calibri;">I ate hundreds of fabulous meals in 2014, as well some real
shockers, but the above three stand head and shoulders above all others.<o:p></o:p></span></div>
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<span style="font-family: Calibri;">Price doesn’t come into it at all, but it seems, if you’re
to take the above list as a given, you have to pay the higher bucks to get the
better standard of food. Having said that, there are more times than I care to
remember when I’ve (happily) paid top dollar for food which has ultimately been
extremely disappointing, so price and standard of food don’t necessarily go
hand in hand.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 8pt;">
<span style="font-family: Calibri;">I am honoured to be a quarter of a group of enthusiastic
food lovers and diner-outers who eat out approximately every two weeks. We rate
our food, discuss all dishes thoroughly and comprehensively, select our next
venue, then pay a quarter of the bill each (which includes a tip). There is no
quibbling about who had an extra drink, or who didn’t have the garlic bread, or
whatever. Just an extremely civilised pig-out! None of us have any food
allergies, and all of us eat meat and fish, so that makes it very easy to find
a menu full of choice for us.<o:p></o:p></span></div>
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<span style="font-family: Calibri;">Last night was Monty’s, and it surpassed all previous venues
in service, menu and food standard.<o:p></o:p></span></div>
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<span style="font-family: Calibri;">Two of us decided on an entrée for entrée and another entrée
for main, as we had perused the dessert menu and really loved the sound of the
Peanut Butter Mousse. Along with some side dishes at main course time we were
actually absolutely stuffed by the time dessert time arrived, so shared the one
mousse. The menu description sounded way too good to leave it out of the
equation.<o:p></o:p></span></div>
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<span style="font-family: Calibri;">So, our table feasted on the following:<o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">Robbins Island scallops, squid ink, almonds, salted grapes,
juniper ($20)<o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">Huon Atlantic salmon, Dijon, keta (roe), cauliflower,
pickles, rye ($19)<o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">Apple Isle pork belly, braised octopus, cacciatore, granny
smith apples ($19)<o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">Kindred organic quinoa, smoked tofu, grilled asparagus,
pickled mushroom, bbq sauce ($18)<o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">Rump of Wild Clover lamb, celeriac puree, potato fondants,
baby cos, black olives, salt bush ($27)<o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">The three sides comprised mini roasted potatoes, heritage
tomatoes and wilted greens.<o:p></o:p></span></div>
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<span style="font-family: Calibri;">The peanut butter mousse was $15, and I’d give my eye teeth
to have another one served up to me this very minute!<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 8pt;">
<span style="font-family: Calibri;">Not to be too anal about it, but every one of the above
mentioned dishes comprised so many elements, which, strangely, complemented
each other perfectly. The dessert had nine elements to it – and you could
distinguish every single one of them. I think chef Terry’s ingenuity,
experience and skill in the kitchen proved, with every dish, what a master at
his craft he really is.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 8pt;">
<span style="font-family: Calibri;">(Remember, an element is not a single ingredient. It is something made from a few different ingredients, and blended together with other elements to result in a combination of textures and flavours which hopefully all work well when mixed together.)</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 8pt;">
<span style="font-family: Calibri;">There is a huge difference between a great meal (many of which I
have been lucky to have had this year) and an outstanding one. This one
was outstanding.<o:p></o:p></span></div>
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<span style="font-family: Calibri;">I need also to add a postscript about the exemplary service,
mostly from Elysia Mannix who I was absolutely delighted to recognise at the
door greeting me as I arrived. Elysia has extensive experience in the art of
waiting and customer service, and it really shone through last night. She has
previously waited on my tables at Henry Jones, Piccalilli and Ethos. I sincerely
hope delightful mine host Lucy and chef Terry keep her on there, as she really
knows her stuff, and has that uncanny ability to intuit exactly what is
needed/expected from every table. Her cheerful, nothing’s-a-bother attitude is
noteworthy and I salute her for her devotion to her craft.<o:p></o:p></span></div>
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<span style="font-family: Calibri;">I have already highly recommended Monty’s to several
friends/readers who were curious about Monty’s. I recommend you, too, if you
take eating seriously, to take the time to dine there. You’ll come back and
thank me!<o:p></o:p></span></div>
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<a href="http://www.urbanspoon.com/r/345/1650644/restaurant/Tasmania/Hobart-City/Montys-On-Montpelier-Battery-Point"><img alt="Monty's On Montpelier on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1650644/biglogo.gif" style="border: none; height: 34px; width: 104px;" /></a>Ritahttp://www.blogger.com/profile/05721723151185687327noreply@blogger.com2tag:blogger.com,1999:blog-5089273951617856289.post-78544409998973388172014-12-16T07:53:00.002+11:002014-12-17T14:27:16.617+11:00Food for thoughtI inherited my absolute devotion to, and passionate love affair with food, from my father. Throughout my life of 65 years, my dad has cooked the meals at home. Not only has he cooked, but he has experimented with food of different types for as long as I can remember. I once took a wedge of imported camembert (you couldn't buy it at the time in Tasmania) to (Huonville Primary) school in my lunchbox and was taunted in the playground for having 'that stinky smelling cheese' for lunch! Yes, it was indeed way 'stinkier' than Kraft cheese, especially in Huonville in the 1960's!<br />
<br />
We regularly ate wild duck marinated in red wine and fresh herbs, with buckshot an additional extra!<br />
<br />
We were force fed wild oysters at Cockle Creek as Dad tried to indoctrinate us into loving oysters as he did. He could never understand the lack of appeal even just the appearance of the oyster had to us children, let alone the strong 'fishy' taste and texture. This was many years before oyster farming commenced in the Huon estuaries. The fact that I could now, as an adult, eat oysters every meal probably means his brainwashing ultimately worked, but at the time it felt like purgatory, being made to at least sample the oysters.<br />
<br />
Dad was the original 'forager'. We were offered for meals, on various occasions, possum, rabbit, crayfish, scallops, snake, roo, native hen (the most disgusting thing you'll ever put in your mouth!), duck, many assorted varieties of fish, and swan (which I believe was, and still is, illegal to hunt!). He foraged not because he was a tight arse but because he wanted to catch, prepare and eat whatever it was, in the name of experimentation.<br />
<br />
Dad is (was) an artist, and along with his two best hunting mates, fellow artists Steve Walker and George Davis, spent many weeks, hours and days in seek of whatever quarry they set their targets on.<br />
<br />
They traversed the whole island of Tasmania in their fruitful pursuit for gastronomic experimentation and perfection, whilst at the same time gathering art 'supplies' for their various artworks. Dad sculpted in Huon Pine, and has made many noteworthy sculptures around Hobart, as well as nationally and internationally. If you ever catch a glimpse of a news item filmed in the Senate in Canberra, directly behind the Speakers Chair you will see Dad's Huon Pine Australian Coat of Arms on the wall. If you wander into Galleria in Salamanca and look directly up at the ceiling, you will see some wood swans dangling aimlessly in the breeze from the ceiling - that's Dad's work too. A large amount of the Huon Pine he used came directly from the West Coast, and was hand picked for possible future sculptures he envisaged. The Huon Pine scavenging always seemed to coincide with a fishing trip, or a roo hunt! <br />
<br />
So my life has been inextricably linked between art and food.<br />
<br />
Fast forward fifty years, and Dad is not travelling so well health-wise. All in all it's not looking too crash hot for the old boy, but amidst the misty fuzz of his dementia, he can still discern flavours in foods I have lovingly prepared and bought into the nursing home where he now languishes. He instantly recalls times in his life when he has caught, cooked on a fire on the beach, and eaten a crayfish, such as the one I took into him. He gobbled up the scallops, which I had very lightly pan fried simply in some butter (he is the original 'butter' man, having poo-pooed margarine when it was invented and became common in household use at the time) and fresh-off-my-tree lemon juice. I stuffed the scallops into my Thermos and had the huge satisfaction of watching him scoffing into them, then getting transported back to a time when I was a baby, with he and mum and I living in Middleton and Dad walking to buy a bucket of freshly caught and shucked scallops from a local fisherman for 2/- for the bucket full! I think that equates to approx. 40 cents!<br />
<br />
I find it exceedingly interesting how tastes are evocative of memory exactly as music can be, and hope he can survive till Christmas to feast on another succulent bit of turkey with the trimmings. He deserves it after a lifetime of savouring excellent food!Ritahttp://www.blogger.com/profile/05721723151185687327noreply@blogger.com1tag:blogger.com,1999:blog-5089273951617856289.post-59081977656053985282014-12-14T04:54:00.001+11:002014-12-14T04:56:52.515+11:00There's life in the old girl yet!Welcome to the new look Hobart Food for Thought, or Rita's Bite as it has become better known.<br />
<br />
As the new year of 2015 fast approaches (3 weeks away? OMG!), I felt it appropriate to fulfil a few of this year's New Years Resolutions, and getting this blog site in order was one of them!<br />
<br />
The pre Christmas period starting round about 1st December is always a frenetic time of year but this year I have decided to relax into it, take a chill pill, and approach it all in a more simplified way.<br />
<br />
The Christmas gift buying has been pared right back, and superfluous gift giving given the flick as I have just allocated books to children, and edibles to adults. That meant only one trip out of the house for the purpose of what constituted my Christmas shopping, as I had bought all my book gifts online, so they magically materialised at my house in due course a month ago.<br />
<br />
The ultra sleek, edible gifts were all purchased at the wonderful one stop shop, Bottega Rotolo, in Bathurst Street. Their products are classy, look great and taste even better!<br />
<br />
For the actual Christmas Day main meal, a marathon online perusal of my main food emporiums resulted in my placing a seafood order at Tasmanian Gourmet Seafood, and Hill Street Grocers, and that was the Christmas food catered for!<br />
<br />
How much easier can this Christmas shopping lark be?<br />
<br />
I wholeheartedly endorse this method of Christmas shopping. Christmas has come a long way since I was once, in a time too far back to remember, a young mother struggling to cope with life, especially at Christmas time.<br />
<br />
I'm here to tell you that it does, in fact, get better and more manageable!<br />
<br />
I hope you all have as wonderful quiet, or noisy, or busy or uneventful a Christmas as you desire, and I look forward to sharing food-related words of wisdom with you next year!Ritahttp://www.blogger.com/profile/05721723151185687327noreply@blogger.com3tag:blogger.com,1999:blog-5089273951617856289.post-75204636224562810852014-09-23T05:50:00.001+10:002014-12-13T13:58:59.340+11:00What a wait(er)!
<div class="p1">
<span class="s1">Everyone these days is a food ‘expert’ (or critic). They photograph their food, they express their opinions freely, publicly and vocally and have no qualms about castigating somewhere that didn’t measure up to their expectations. Conversely, they rave about great gastronomic experiences, service and venues.</span></div>
<div class="p2">
<span class="s1"></span><br /></div>
<div class="p1">
<span class="s1">However it renders sites like my restaurant review blog, Hobart Food for Thought, which I have been penning for 8 years, superfluous.</span></div>
<div class="p2">
<span class="s1"></span><br /></div>
<div class="p1">
<span class="s1">So, with my passion for hospitality, food and dining out, I thought I would write a series of articles on a food-related subject: some different personalities currently working in the hospitality industry in Hobart, and try to paint for you a slightly different picture of this unique world of hospitality.</span></div>
<div class="p2">
<span class="s1"></span><br /></div>
<div class="p1">
<span class="s1">I decided to capture an average cross section of staff, so picked a waiter, a couple who own a pub, and a chef. None of them were/are my personal friends so no conflict of interest was involved.</span></div>
<div class="p2">
<span class="s1"></span><br /></div>
<div class="p1">
<span class="s1">I wanted to basically gauge the current temperature, as it were, of today’s world of hospitality and see what various participants are thinking. Get into their heads. Examine their day-to-day highs and lows.</span></div>
<div class="p2">
<span class="s1"></span><br /></div>
<div class="p1">
<span class="s1">All were asked roughly the same questions, and permitted to wander off on a tangent if that’s where the conversation took us!</span></div>
<div class="p2">
<span class="s1"></span><br /></div>
<div class="p1">
<span class="s1">My first ‘victim’ is a waiter who prefers to remain anonymous, and so he shall. I’ll name him Sam.</span></div>
<div class="p2">
<span class="s1"></span><br /></div>
<div class="p1">
<span class="s1">Sam is 28 years old, and a uni student. He is doing what so many students do – work their way through uni. His degree is in journalism and sociology, and he will finish uni next year. Despite the waiting work being a means to an end, he wouldn’t mind staying on in the industry following his degree, but not in the service side.</span></div>
<div class="p2">
<span class="s1"></span><br /></div>
<div class="p1">
<span class="s1">In his observations of the industry, he believes that some business owners shoot themselves in the foot whilst trying to shave costs and make money. Raising the menu prices means cutting out many of the younger diners who simply won’t put their money to a meal with hugely inflated prices (and possibly not offering that much more value). They compare places, and they know exactly what they like, and realise there are plenty more venues in Hobart to choose to spend their money in.</span></div>
<div class="p2">
<span class="s1"></span><br /></div>
<div class="p1">
<span class="s1">I asked about pet peeves, and funnily enough got the same response from 3 of my personalities! This hugely annoying issue is people who arrive at a venue, with over 4 people in the group, and with no booking, and who then get very angry that the restaurant can’t accommodate them. This is particularly annoying on a Friday night when it’s frantically busy in both front of house and back of house.</span></div>
<div class="p2">
<span class="s1"></span><br /></div>
<div class="p1">
<span class="s1">He also hates people who call into the restaurant at any time of the day or night to drop off their resume. FYI - these resumes get binned immediately! I asked what the best scenario for someone wanting work in his workplace would be. He suggests coming in with their resume at around 5.30 to drop it off. The restaurant opens at 6.00 so this is a reasonable time to come in, and shows an acknowledgement of the fact that they are serious about their jobseeking but also respectful of the fact that the business is a busy place of work and not concerned at that time of day with hiring anyone.</span></div>
<div class="p2">
<span class="s1"></span><br /></div>
<div class="p1">
<span class="s1">If you’re doing a shift on trial, he suggests using your initiative, and not just standing there awaiting instructions from busy staff. Watch and do, is his advice. There is always some cleaning, or clearing back a table, to do.</span></div>
<div class="p2">
<span class="s1"></span><br /></div>
<div class="p1">
<span class="s1">He derives immense satisfaction from having completed a good night at work, where all the customers leave happy.</span></div>
<div class="p2">
<span class="s1"></span><br /></div>
<div class="p1">
<span class="s1">Working in such a tightly knit team means your workmates become your second family, with staff developing an ‘us’ versus ‘them’ mentality in regard to the customers.</span></div>
<div class="p2">
<span class="s1"></span><br /></div>
<div class="p1">
<span class="s1">He pointed out that generally the staff just want to make their customers happy. You can never please everyone, and there will always be some customers who are unhappy with aspects of their experience no matter what you do.</span></div>
<div class="p2">
<span class="s1"></span><br /></div>
<div class="p1">
<span class="s1">When you post a bad review online on a site like Eating Out in Tassie, you can really damage a business. You shouldn’t feel embarrassed about complaining. If you have a problem with something, raise it immediately with staff.</span></div>
<div class="p2">
<span class="s1"></span><br /></div>
<div class="p1">
<span class="s1">He related a story to me of a man who complained that his $32 spatchcock was too juicy and had run into his polenta. He was in a party of three people, and demanded all three meals be provided free of charge. He was also angry because his name had been mispronounced! Needless to say, no money was refunded and no meals were provided free! A juicy spatchcock is most definitely not grounds for complaint for any reasonable human being!</span></div>
<div class="p2">
<span class="s1"></span><br /></div>
<div class="p1">
<span class="s1">I enquired where his favourite places to eat were, when he had a night or day off. He named Ginger Brown, Pligrim, Café Kara, Solo and Berta. He considers the guys at Pilgrim to be Hobart’s biggest movers and shakers, as they cover lots of bases with their food and drinks. He also predicts food trucks as the next big thing for Hobart, and can’t understand Hobart City Council’s hard line policies which make it nearly impossible to get a venture like this up and running. “You’d think they’d encourage food trucks round the city to attract people” into the central area.</span></div>
<div class="p2">
<span class="s1"></span><br /></div>
<div class="p1">
<span class="s1">To sum up my chat with Sam, he mostly loves his work which admittedly is a stepping stone in his life. His observations on eating out in Hobart at the moment are that the $10 bar meals, cheap parmys and burgers are really meals for those on a budget, and hence not really deserving of the huge amount of online reviews they get.</span></div>
<div class="p2">
<span class="s1"></span><br /></div>
<div class="p1">
<span class="s1">I came away with a sense of hope and happiness that the world of waiting was still in very safe hands in this young generation of waitstaff. I loved Sam’s passion for, and interest in, his workplace and current career.</span></div>
<div class="p2">
<span class="s1"></span><br /></div>
<div class="p1">
<span class="s1">Thank you Sam for sharing.</span></div>
Ritahttp://www.blogger.com/profile/05721723151185687327noreply@blogger.com0tag:blogger.com,1999:blog-5089273951617856289.post-77411605926952494952014-06-16T05:04:00.000+10:002014-12-13T14:04:51.082+11:00No, I'm not dead!Yes, alright! It has been many months since I last posted a review here. For that, I offer my most humble of apologies. Being on Facebook daily, it was very simple to create a <a href="https://www.facebook.com/pages/Ritas-Bite/119998941397877">Facebook page (Rita's Bite)</a> and add my ramblings to that page instead of returning to my familiar old blog with my restaurant reviews (and occasional grouches). But I promise to keep writing here, even if it is more sporadically than previously.<br />
<br />
I hope you are all eating well, and not letting the bastards get you down!<br />
<br />
And one final word for my most faithful of readers - Sir Grumpy.......I miss you Sir G!<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY_BW2Us98i6KLa6FRd4yVJ6fg5qjtH3RLKG1u6DUlJKZrv2SEmioqsDazUA8aMk5utgTptxTfLyqtOQE_i1wnJTIid_ZVL1N_pB9S6T8pKfVLZOwNOqWfTfyLwzLoi3hY8pfOd4nstRA/s1600/Nov+2013+Corn+Bay+BH.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY_BW2Us98i6KLa6FRd4yVJ6fg5qjtH3RLKG1u6DUlJKZrv2SEmioqsDazUA8aMk5utgTptxTfLyqtOQE_i1wnJTIid_ZVL1N_pB9S6T8pKfVLZOwNOqWfTfyLwzLoi3hY8pfOd4nstRA/s1600/Nov+2013+Corn+Bay+BH.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cornelian Bay Boathouse Oct 2013</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBaYS6u6yWf-YRzxof4dkPc2d0cJCruQ2q39SrStstlqNEo6rP8WGGz8dnCrvSK_p0k58IoNO5lcv7tk23mIP8CQPsU2wO_d4ya1RSLGbms6xxL1NxoFjR508FnJaYZrGxTBKQdkP-Zzk/s1600/Frogmore+May+2014.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBaYS6u6yWf-YRzxof4dkPc2d0cJCruQ2q39SrStstlqNEo6rP8WGGz8dnCrvSK_p0k58IoNO5lcv7tk23mIP8CQPsU2wO_d4ya1RSLGbms6xxL1NxoFjR508FnJaYZrGxTBKQdkP-Zzk/s1600/Frogmore+May+2014.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Absolutely stunning dish of slow cooked lamb at Frogmore Creek (ex Meadowbank), May 2014</td></tr>
</tbody></table>
Ritahttp://www.blogger.com/profile/05721723151185687327noreply@blogger.com5tag:blogger.com,1999:blog-5089273951617856289.post-57972947059891972942013-10-24T06:35:00.000+11:002013-10-24T06:35:07.445+11:00Spring in Stanley, Producers Lunch at Old Cable Station, Sunday 13th October 2013<div class="MsoNormal">
<span lang="EN-US">The Cable Station in <st1:city w:st="on"><st1:place w:st="on">Stanley</st1:place></st1:city> is a (relatively) historic old
building in the midst of beautiful, picturesque surroundings. It was originally
built in the 1930’s to house the headquarters of <st1:state w:st="on">Tasmania</st1:state>’s
first cable telephone link, which was laid beneath <st1:place w:st="on">Bass Strait</st1:place>,
with the mainland. Still in situ (in the cottage accommodation) is the original
switchboard, complete with the 20 lines connecting to major exchanges of
Hobart, Launceston, NW coast towns, Triabunna, Marrawah, and all capital cities
of Australia (although obviously not functional nowadays!). It was in this
gracious setting that we attended the Old Cable Station’s 24th Producers Lunch,
a seasonal lunch, held, obviously, four times a year and featuring a
degustation menu of seven courses highlighting the amazing array of products
grown, caught and produced in that region, complete with many of the growers,
producers and fishermen present to explain how they got into their trades, how
they produce what they do and what the highs and lows in their respective
businesses are.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">The <st1:state w:st="on">North West</st1:state>
coast of <st1:state w:st="on">Tasmania</st1:state> is a veritable treasure
trove of small and large producers and growers and fishermen all capitalizing
on the richness of the chocolate-red soil, the pristine deep waters of <st1:place w:st="on">Bass Strait</st1:place> and the West Coast, and an amazing amount of
originality of ideas and concepts embracing all-round sustainability. Whilst
these people would probably spit at me if I dared to call them “greenies”, I think that in their own unique way, they
are in fact their own type of greenie!</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">For the first time in 23 lunches, the last
Producers (winter) Lunch was cooked not by owner/chef Charlotte Brown as per
previous custom, but a guest chef in the form of John T Bailey (ex owner/chef
of The Banc at Swansea). This worked so well, they decided to continue this
way, so this time it was the turn of brilliant Hobart-based chef Paul Foreman,
currently Executive Chef for the Kalis Group (pub owners of Beltana, Black
Buffalo, Cooleys, <st1:city w:st="on"><st1:place w:st="on">Kingston</st1:place></st1:city>
pub, Margate Tavern, Beachside Bicheno, Mornington, and others). Paul has a
glittering history in the cheffing world of <st1:place w:st="on"><st1:city w:st="on">Hobart</st1:city></st1:place>, and I for one can testify as to his
unique skills in the kitchen, having been a Foreman groupie for over 20 years!</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">There were 50 guests present, and the
large, round, heavy duty ex cable reels served as tables for 10 people, so
there were 5 tables.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">The menu was inspirational and capitalized
on all the farming aspects of the northern part of the state brilliantly. Being
a degustation, all courses were served with a matching wine from Port Sorell
winery Ghost Rock, and a Spreyton cider served with second course. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">We started with wood fired ciabatta (there
is a wood fired oven in one corner of the restaurant) with churned butter, then
progressed on to <st1:place w:st="on"><st1:placetype w:st="on">Spring</st1:placetype>
<st1:placetype w:st="on">Bay</st1:placetype></st1:place> mussels with leek,
saffron, fennel and cider, This was a magnificently delicate and fully
flavoured soup served in a shot glass. As a preview to the meal to come, this
was a ripper, but I was upset we were only given a shot glass of it, although I
did manage to make up for it later in the evening when I wandered out to the
kitchen at Cable Station and found half a vat of it still left, so what could a
girl do but slurp down a decent sized soup bowl of it!</span></div>
<div class="MsoNormal">
<span lang="EN-US"> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyqgTCq20qrSUNWLWsZeIjbjgsWGaLgMzlRjwf0a4Y0oMD2ZB-dPsG_hNcus3pm55uhrzqvC4dHy9oTsMwi_YWQpiz4jAueTiDVOVoG6nZFN23OSrW2ztBaH6nO2d5SJsJL6fO47X4yqs/s1600/IMG_2353.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyqgTCq20qrSUNWLWsZeIjbjgsWGaLgMzlRjwf0a4Y0oMD2ZB-dPsG_hNcus3pm55uhrzqvC4dHy9oTsMwi_YWQpiz4jAueTiDVOVoG6nZFN23OSrW2ztBaH6nO2d5SJsJL6fO47X4yqs/s320/IMG_2353.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mussel soup</td></tr>
</tbody></table>
</span></div>
<div class="MsoNormal">
<span lang="EN-US">Petuna ocean trout with white miso, shima
wasabi, samphire and trout crackling followed. Everyone at our table ooh-ed and
aah-ed at the taste and originality of thought of the trout crackling, which
was indeed beautiful. Clearly it wasn’t common fare for some guests. Out of all
the courses, this one was probably my least favourite, as I found the fish a
bit dry, but not so much as to cause me to complain about this small criticism
to anyone, although I did mention it to Paul later. The meal presented, I feel,
the best of all the courses, with the samphire and crackling being the jewels
of the dish.</span></div>
<div class="MsoNormal">
<span lang="EN-US"> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQSxER7sqIw4u04Kj-uo0DNPYAoQbkpjbPkdh_p1WUQAvpBVYNj3Zg5YY4TwvuaB4nqg0EVTaUEyiZ8rfrfQkIizTtzrttqX8wgpW6V6sk61CShBavjCl4Hw3ssz_1vyeNi5x6Kj80Kbo/s1600/IMG_2356.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQSxER7sqIw4u04Kj-uo0DNPYAoQbkpjbPkdh_p1WUQAvpBVYNj3Zg5YY4TwvuaB4nqg0EVTaUEyiZ8rfrfQkIizTtzrttqX8wgpW6V6sk61CShBavjCl4Hw3ssz_1vyeNi5x6Kj80Kbo/s320/IMG_2356.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ocean trout</td></tr>
</tbody></table>
</span></div>
<div class="MsoNormal">
<span lang="EN-US">Next came the pulled and pressed Black
Ridge Farm pork, sticky sauce, coriander congee and puffed rice. Sounds weird
but it all truly worked well together.</span></div>
<div class="MsoNormal">
<span lang="EN-US"> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfsBaH_VqhqPlDfQe1b1VMA1LGXC535bQfQNJoPlqD-k-E2qVF2YRbJYGw19mEkPsHjn1EVF6dQm2PsgTg4BuWhKOYBeP848n3_lZ_BH5iPGKxiMMLjAxPuZ4MARkII6O-Q9WbyCBPZrk/s1600/IMG_2358.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfsBaH_VqhqPlDfQe1b1VMA1LGXC535bQfQNJoPlqD-k-E2qVF2YRbJYGw19mEkPsHjn1EVF6dQm2PsgTg4BuWhKOYBeP848n3_lZ_BH5iPGKxiMMLjAxPuZ4MARkII6O-Q9WbyCBPZrk/s320/IMG_2358.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pork</td></tr>
</tbody></table>
</span></div>
<div class="MsoNormal">
<span lang="EN-US">Wood fired Black Ridge Farm spring lamb
belly, green pea crunch, Jerusalem artichoke porridge and Meyer lemon sherbet
followed the pork. This dish too reads like it might be a mish-mash of odd
flavours but all was fine. I am a particular fan of both lamb and <st1:place w:st="on"><st1:city w:st="on">Jerusalem</st1:city></st1:place> artichokes, so
this dish pleased me no end. The artichokes had been blended with oats, so had
an artichoke-y, porridge-y taste and consistency.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">12 hour Robbins Island wagyu oyster blade,
honey brown mushroom ‘marrow’ and new seasons pink eye potatoes was next up,
and was a corker too. The meat cooked slowly to utter perfection, the mushroom
marrow was innovative and delicious, and was well complemented by the pink
eyes.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Oyster blade</td></tr>
</tbody></table>
</span></div>
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<span lang="EN-US">Then came what I call the crazy course! Because
it was tulip festival time up there, tulips are currently everywhere to be
seen, from planter boxes in the main streets of towns, to huge fields striped
with various hues of purple, white, red, yellow and orange tulips. Absolutely
breathtaking to look at, so obviously Paul got a bit too much of the fresh
country air and decided to incorporate the tulips in his menu, so we ate fresh
tulip with Yondover (local cheese maker) goats cheese, nasturtium crumbs and
Ghost Rock pinot noir treacle. It was actually surprisingly good, but took my
palate by surprise, not knowing if it was a savoury or sweet course. It was in
fact neither!</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Tulip dish</td></tr>
</tbody></table>
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<span lang="EN-US">We ended on the most stupendous high ever.
Eucalyptus smoked white chocolate and Blue Hills honey manuka mousse, macadamia
dacquoise, raspberry jelly and toffee popcorn. What else can I say but
‘orgasmic’! All components of this dish worked so well together and bought the
whole meal home as the resounding success it truly was.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Honey mousse</td></tr>
</tbody></table>
</span></div>
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<span lang="EN-US">The event was compered by Don, <st1:city w:st="on"><st1:place w:st="on">Charlotte</st1:place></st1:city>’s partner (and,
to be perfectly upfront, my ex-husband). He interspersed the courses with
getting various producers, who were present eating lunch, to get up and speak
about their products and give us some background information. As well, at every
table were a number of local farmers and business people whose products maybe
hadn’t been used in this particular meal but were still interested in
participating in a lovely meal such as we partook of, and were more than happy
to informally chat over the food and wine about their businesses. I sat next to
Carolyn Nichols (Nichols Poultry, and Hill Farm products), and opposite Mr and
Mrs Hardy who are the sources of the fabulous octopus which Don and Charlotte
serve in their restaurant, and sell from their food van at various festivals
like Taste of Tasmania, and Festivale. </span></div>
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<div class="MsoNormal">
<span lang="EN-US">It was so interesting to sit and chat with
the people in a normal scenario, across the dinner table. There was no ego or
attitude amongst everyone at our table, and all the producers who spoke
publicly to us between courses were totally natural and relaxed, and not
reading from a prepared script, or stammering, or hesitating. No bullshit
amongst this group! </span></div>
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<br /></div>
<div class="MsoNormal">
<span lang="EN-US">All in all, it was a most inspirational
event, and one which I hope they hold again for summer, and which I see as
obligatory to attend. I haven’t been to any such meal down south but then again
I don’t generally socialize too much so maybe we have had events like this and
I haven’t experienced them.</span></div>
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<br /></div>
<div class="MsoNormal">
<span lang="EN-US">If you’re any kind of self-professed
‘foodie’ (I hate that term but can’t think of another descriptor) or someone
who truly cares about the provenance of their food, this seasonal event is one
not to be missed.</span></div>
Ritahttp://www.blogger.com/profile/05721723151185687327noreply@blogger.com3tag:blogger.com,1999:blog-5089273951617856289.post-83537067232665667852013-08-19T09:53:00.001+10:002013-08-19T09:53:16.776+10:00White Sands Estate We drove what felt like an epic five million miles to get to White Sands Estate, just outside Scamander, last week. It’s two hours to Swansea (if you stick to the proscribed speed limits). We would be staying in Swansea the night before going to White Sands, so when I booked, I asked the receptionist how long it would take to drive from Swansea to White Sands. She replied, “An hour” and added that it was about half an hour past Bicheno. So, taking her at her word, I took my powerful daily diuretic tablet (prescribed to make this human body loose fluid by urinating frequently!) before we left, in the full knowledge that it takes approximately one hour to kick in, so I had that travelling time up my sleeve as a grace period requiring little or no toilet usage!<br />
<br />
Unfortunately, after ¾ hour, I was about to explode all over the interior of the car, and we were nowhere near Bicheno, let alone past it (Bec was driving and sticking to her 80 kph speed limit)! So we stopped at a roadside stall and they kindly let me use the facilities. We then progressed onwards for another ¾ hour, with me frantically holding on yet again! You have no idea how pleased I was when we eventually arrived there!<br />
<br />
On first observations, this seemed like a potential goldmine. Situated in the most ideal spot right next to their own private beach, and having a putting green, swimming pool, tennis courts, basketball court, cinema, canoe lake, trout lake, children’s play area, BBQ area, games room and a variety of accommodation choices, as well as the HUGE dining room (restaurant called, most unoriginally, “Le Blanc” ‘blanc’ being the French word for white!), and Iron House Brewery. They also have conference rooms and a huge function centre so are ideally placed to cater for a wedding, in this idyllic setting, booking out all the accommodation for the wedding guests, with the function room having enough space to hold easily 100-200 people and activities aplenty for all those bored souls.<br />
<br />
We were shown to our table, to find ourselves, in the midst of this large, high ceiling-ed gymnasium-type room (painted all white!) only one of three tables dining. I was surprised at the scarcity of diners on such a lovely sunny Sunday lunch time at this beautiful spot.<br />
<br />
I could well understand it after we’d finished entrees and mains. Descriptive words that spring to mind include disappointing, unadventurous, ‘safe’ menu and mediocre food. Don’t get me wrong. The food was acceptable, and I couldn’t justifiably returning it to the kitchen saying it wasn’t up to my expectations, but it simply wasn’t.<br />
<br />
Apart from bold notations on menu items which contained their various Iron House Brewery products (lager, porter, pale ale, wheat beer), there was absolutely no reference as to the origins of any other menu ingredients, which I expect from somewhere that boasts that they have “a menu that includes the freshest regional produce Tasmania has to offer”, put together by their “talented chefs”.<br />
<br />
As starters, we had herb and garlic bread ($6), salt and pepper squid with a garden salad and aioli ($17) and confit duck leg with caramelized fennel and an orange butter sauce ($19).<br />
<br />
For mains, slow braised lamb shoulder with crispy potato, honey roasted carrots and baby spinach ($28) and Iron House beef burger with caramelized onion, bacon, lettuce, pickle, cheese and a house made relish ($18).<br />
<br />
Those “talented chefs” may well be qualified, professional chefs, but they will never get any further advanced in their career if they churn out tasteless food like they did on Sunday. The slow braised lamb shoulder had not one iota of garnish of any sort on it, and was the biggest hunk of meat I have seen anywhere. They could quite easily third that serving and sell it at the same price. It was, as advertised, slow braised so was tender and juicy. Unfortunately it looked so unappetizing plonked there in the middle of the plate that just its appearance turned me off. You know they always say we eat with our eyes – and I do, and this dish simply wasn’t doing it for me.<br />
<br />
The herb/garlic bread was just ordinary slices of a French stick with herb/garlic butter on one side. That’s it. Not char grilled, not oiled, not cut thickly, not over-endowed with dripping, warm, flavoured butter or oil. Just that. If I were a chef, and had some pride in my work, I’d be ashamed to send that out.<br />
<br />
The salt and pepper squid was cut too thickly, and the oil wasn’t hot enough when they fried it, because it was slightly soggy. It didn’t taste at all spicy either.<br />
<br />
The service was fine, as you’d expect it to be, as the two other tables present when we arrived, departed as we were served our entrees, so the waitress only had one table to look after.<br />
<br />
I would venture to suggest that they get a consultant in to advise on ways they can improve the whole operation, but I fear that if this is their concept of “relaxed modern dining at its best”, then getting a professional in (David Quon or Paul Foreman for instance) would be a wasted effort.<br />
<br />
All in all, a wasted day, really. We should have just gone along to the Swansea Bark Mill, or Swansea RSL and would have enjoyed ourselves just as much, if not more.<br />
<br />
In summation, <a href="http://www.white-sands.com.au/" rel="nofollow">White Sands Estate</a> is, in my opinion, merely a white elephant!<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /> Ritahttp://www.blogger.com/profile/05721723151185687327noreply@blogger.com3tag:blogger.com,1999:blog-5089273951617856289.post-81110409596559294562013-08-14T08:34:00.002+10:002013-08-14T08:38:43.709+10:00Pilgrim Coffee, August 2013According to my Pocket English Dictionary, a pilgrim is not necessarily a character from a John Wayne movie, but is, in fact, “a person who journeys to a sacred place as an act of devotion”. From that definition, I must conclude that my first journey to <a href="http://www.pilgrimcoffee.com/">Pilgrim Coffee</a> in Argyle Street last week was pre-ordained!<br />
<br />
Just when you thought you’d been there and done that countless times in your life, along comes something that absolutely knocks your socks off and disproves everything you’ve settled in your head as being the norm.<br />
<br />
Yes, I have had in the past, and continue to have, excellent dining-out experiences here in Hobart restaurants and cafés.<br />
<br />
Forget any past experiences you might have had at Pilgrim (if they were negative).<br />
<br />
Pilgrim is a café where it should be made law that as soon as you enter its portals, you hand over your electrical goods, go to your table, select your food then close your eyes when it comes out, and experience the real-life feeling of the results of excellent culinary training, passion for food product, and experience in presenting same in a such a casual atmosphere as Pilgrim.<br />
<br />
This is a café that mentions the word ‘hipster’ on the menu, thus inferring to me that I need to be aged in my mid-20’s to mid-30’s, upwardly mobile and equally trendily kitted out in the latest funky clothes while my ears are plugged in to my headphones and iPod music, and with my mobile phone in the spare hand that isn’t lovingly fondling my glass of latte!<br />
<br />
But I’d be wrong with my assumptions about the clientele at Pilgrim. This is actually a place that embraces everyone from old grannies (not unlike myself) dragging along their shopping trolleys (totally unlike myself!!), to the headphone-wearing hipsters of the previous paragraph.<br />
<br />
This is a café where you won’t give a rat’s arse about who the clientele are, but will keep returning repeatedly for the epic food adventure you’ll be taken on whilst eating their food.<br />
<br />
Most staff are from the Source, and the high-end chef-ing shows through in all the food presented.<br />
<br />
This is no ordinary city café. This is a daytime café-style equivalent of the ilk of the old Piccalilli, or Marque IV or Gondwana. This is a café where you’ll get mouthful after mouthful of different tastes, hints and flavours of all the ingredients in a dish.<br />
<br />
We had: <br />
<ul>
<li>House made crumpet with quince jam and Chantilly cream ($12??) </li>
<li>Popcorn dusted with chipotle and cinnamon (free) </li>
<li>Polish platske (potato pancakes), Mundy’s kassler, slow egg, pickled shallots and fresh fennel salad, sauce of sour cream, dill, mustard ($16) </li>
<li>Violet French toast - brioche, dredged in cinnamon sugar (I think), Pilgrim (edible) pot pourri, violet crème anglaise and lavender foam ($16) </li>
<li>Single origin cocoa waffles with salted caramel, fresh banana and hazelnut cream ($13) </li>
</ul>
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It’s useless to try and convey the flavours of each of those dishes. You need to get in there and find out for yourself. Our agreed favourite was the Violet French toast, followed closely by the other dishes. I defy you to get a better coffee anywhere else in Hobart too.<br />
<br />
Will Priestley, owner, opened Pilgrim Coffee in Argyle Street two years ago, then added to his mini empire a few months ago by securing a Liverpool Street site which was easily accessed internally from their Argyle Street shop, so you now have an L-shaped café. He has travelled the world in his quest to make, drink and source the best coffee available.<br />
<br />
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<br />
<br />
His future plans for Pilgrim include establishing a burger bar, with basic but excellent burgers available mostly for takeaway, from 11.00 am till 12.00 am. This sounds like superb competition for Maccas newest Hobart outlet which is just a block up the road in Argyle St.<br />
<br />
I don’t want to ever read again a description of café food at a normal, unadventurous café in Hobart. I know they all work as hard as they can to achieve their version of wonderful-ness but I would love Pilgrim to be the blueprint for excellence in the city, and for it to be the norm for us to expect, AND RECEIVE, such perfection and brilliance and innovation in Hobart café fare.<br />
<br />
<a href="http://www.pilgrimcoffee.com/">Pilgrim Coffee</a><br />
48 Argyle Street<br />
Hobart<br />
Ph: 6234 1999Ritahttp://www.blogger.com/profile/05721723151185687327noreply@blogger.com3tag:blogger.com,1999:blog-5089273951617856289.post-38713565830620197862013-08-08T16:46:00.000+10:002013-08-08T17:23:32.775+10:00High Tea at Manor Grill August 2013If you’re a High Tea aficionado, the Manor Grill at Rydges is the place to go. <br />
<br />
I dragged some friends along there yesterday, kicking and screaming, and force fed them some disgusting afternoon tea delights - fresh out of the oven scones/jam/cream, mini quiches, ham and smoked salmon sandwiches, macarons, mini chocolate mousses, Baileys infused crème brulee, chocolate dipped strawberries, chocolate fudge and mini lemon meringue pies.<br />
<br />
Each dish was freshly made or baked on site, and all were stunning.<br />
<br />
Kath and I loved the pastry of the quiches, with all of us admitting to a common love of the scones, jam and cream, thus proving that your old traditional goodies still reign supreme in the world of High Teas.<br />
<br />
We had a delightful two hours in a beautiful environment, looked after efficiently by the staff.<br />
<br />
I would love to see this place overflowing with eager customers jostling each other for a table at High Tea at Rydges, and find it sinful that we were the only people present enjoying such decadent treats, and all for the princely sum of $25 per head.<br />
<br />
Along with the company, the afternoon was perfect, and I hope it is the first of many such relaxing afternoons I spend there.<br />
<br />
A word of warning though: if you are paying by credit card, there is a surcharge added to the amount, so probably cash is your best option to avoid that tricky little addition to the bill.<br />
<br />
<a href="http://www.rydges.com/accommodation/hobart-tas/hobart/food-and-drink">Manor Grill</a><br />
Rydges Hotel<br />
Cnr Argyle and Lewis Streets<br />
North Hobart<br />
Ph 6231 1588<br />
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Ritahttp://www.blogger.com/profile/05721723151185687327noreply@blogger.com4tag:blogger.com,1999:blog-5089273951617856289.post-43024990697841109552013-07-21T15:16:00.001+10:002013-07-21T15:21:54.804+10:00The Manor Grill, North Hobart<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi93VBHnrc2-l3wwVd_sEiXHHBPGiUsNC3jnSTXM7xHT8d00sAtmfmMkOWkzD2IjuLUkRqAqWqRCz4A-Jp10zoXd7D4-QEHrQVaJlDzGRB_BcsJcwpb-ZkE5DRppcNzhmnF7bI4wQ3JQVo/s1600/The+Manor+Grill+at+Rydges+Jul+2013.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="110" iya="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi93VBHnrc2-l3wwVd_sEiXHHBPGiUsNC3jnSTXM7xHT8d00sAtmfmMkOWkzD2IjuLUkRqAqWqRCz4A-Jp10zoXd7D4-QEHrQVaJlDzGRB_BcsJcwpb-ZkE5DRppcNzhmnF7bI4wQ3JQVo/s320/The+Manor+Grill+at+Rydges+Jul+2013.jpg" width="320" /></a></div>
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I’m in a restaurant in <st1:place w:st="on">North Hobart</st1:place>. There is parking galore outside the front door. The dining room is elegant. The staff unbelievably friendly, courteous and helpful. The food is absolutely faultless, of the highest quality possible, and sourced locally. The atmosphere unhurried, calm and restful – as opposed to noisy, hurried and stressful! Music is playing in the background but not blasting your ears out, meaning you can actually hear what the person with you is saying instead of relying on lip-reading!</div>
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Where is this place, I hear you ask? What <st1:place w:st="on">North Hobart</st1:place> restaurant answers all the above criteria? Ponder no more, fair reader – the answer is The Manor Grill at Rydges. I know what you’re thinking! Why the hell would I venture into the dining room of Rydges? Answer: because I recommend you do before you critcise me and my judgement call!</div>
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To compare it to a similarly niched establishment, you could look at <st1:place w:st="on"><st1:placename w:st="on">Alexanders</st1:placename> <st1:placename w:st="on">Restaurant</st1:placename></st1:place> at Lenna, although I can’t testify as to the food quality at Alexanders because I haven’t eaten there for a good few years. Manor Grill is a variety of stately home type of environment complete with the beautiful cotton napery, gleaming stemmed wine glasses, sparkling silverware and glowing candles. In other words, an ideal spot for that special night out as well.</div>
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Marj and I ate our fill of the following:</div>
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*Manor baked fresh mini loaf and house butter $6</div>
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*Crispy squid salad, sumac spices, aioli, baby lettuce salad, blood orange dressing $18</div>
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*Eye fillet from Duck River (Tas) with green peppercorn sauce (served separately in a small jug) and a side of hand cut Bruny Island pink eye wedges with the steak topped with scallops in wine cream sauce. $35 for steak + sauce + sides, plus additional $10 for scallop topping (which was a special for last night)</div>
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*Caesar salad containing all the standard Caesar ingredients $15</div>
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*Crème caramel $10</div>
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Menu is here online: <a href="http://www.rydges.com/media/354145/Manor%20Grill%20Menu.pdf"><span style="color: purple;">http://www.rydges.com/media/354145/Manor%20Grill%20Menu.pdf</span></a></div>
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They do Daily Specials as well. See attached link to each day of the weeks special:</div>
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<a href="http://www.rydges.com/media/355453/TMG%20-%20daily%20specials%202.jpg"><span style="color: purple;">http://www.rydges.com/media/355453/TMG%20-%20daily%20specials%202.jpg</span></a></div>
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$20 on a Tuesday night for a chicken parmy and glass of house wine sounds perfect to me! Ditto for the Sunday roast at $18 with red wine jus and all the trimmings.</div>
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They also do a fabulous High Tea every day from 2.00, but reservations are essential. The cost for that is $25 per head and everything presented is made in-house.</div>
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<a href="http://www.rydges.com/accommodation/hobart-tas/hobart/food-and-drink"><span style="color: purple;">http://www.rydges.com/accommodation/hobart-tas/hobart/food-and-drink</span></a></div>
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Head Chef there is Drew Van der Woude – another of the stable of talented young chefs to have emerged from Drysdale over past years and worked at Moorilla. Drew is a housemate of Roaring Grill’s Head Chef Jon Gangell so I would love the chance to share the house with them and participate in some of the off-duty meals there! Think of the parade of fine foods that would find its way to the table!</div>
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It was Jon’s recommendation a few weeks ago that I try Rydges restaurant. He said the food standard was very high and I was missing out by not going along there! I love a hot tip, so having had the carrot dangled in front of me, I was SO there! I didn’t realize at the time though that he and Drew lived together!</div>
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We walked in and were immediately met by waitress Kirsty who introduced herself, showed us to our table and told us she would be looking after us tonight. She wasn’t repeating, parrot-like, a pre-rehearsed line that she was told to tell everyone who arrived for a booking. She said it in a friendly and natural manner. And she kept her word. She looked after us better than anyone I can think of recently.</div>
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She explained the specials for the evening, made sure we were happy with drinks, topped up ice cold water continually, described dishes as we enquired and checked each course was to our liking, answered my probing questions about the chef and his menu, and did some very nifty upselling at the same time, managing to slip into the conversation about the existence of the Rydges Priority Guests Rewards scheme, which is free to join and allows you all sorts of great benefits, both accommodation-wise and meal-wise down the track, if you join up. It sounded so fabulous I signed up on the spot!</div>
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<a href="http://www.rydges.com/priority-guest-rewards/"><span style="color: purple;">http://www.rydges.com/priority-guest-rewards/</span></a></div>
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Mostly catering to functions and house guests staying in the hotel, Rydges menus are reasonably standard, and don’t push the envelope too far. Having said that, everything is done to such a high standard that I don’t think anyone would be too concerned about there being no accompanying quinoa flavoured with caramelized watercress and blue gum crème fraiche, or other wanky concoctions to go with the steaks!</div>
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I won’t do a mouthful by mouthful description of each plate of food we had. They are what they are. As previously stated, it was all of such a high standard that I deem that small descriptive detail unnecessary and insulting to you and your imagination!</div>
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In short – get along there as soon as possible, and try to prove me wrong! I guarantee you won’t be able to!</div>
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Rydges Hotel</div>
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Cnr Argyle and Lewis Streets</div>
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North Hobart</div>
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Ph: 6231 1588</div>
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<a href="http://www.rydges.com/hobart">www.rydges.com/hobart</a></div>
Ritahttp://www.blogger.com/profile/05721723151185687327noreply@blogger.com3tag:blogger.com,1999:blog-5089273951617856289.post-61426419908405604672013-07-01T10:57:00.001+10:002013-07-01T10:57:59.571+10:00Rin (Japanese restaurant)<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
I have loved Japanese food for around 30 years since my virgin Japanese meal at David Quon’s Sakura Japanese Restaurant in <st1:city w:st="on"><st1:place w:st="on">Salamanca</st1:place></st1:city>. David set the bar impossibly high for anyone following in his footsteps, as many have done since, so it was with great interest that Bec and I lunched at the much-talked-about Rin (Japanese restaurant) on Friday.</div>
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I was impressed that Rin was one of the restaurants who were invited to participate and have a stall at the Dark Mofo Feast at PW1 last week – a singular honour for such a relatively new restaurant.</div>
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Rin is in Harrington Street in the vicinity of St Marys (church and school), and is on my daily driving route, so I have passed it every day since they opened, thinking to myself “I must get in there and try their food”. It took me long enough, but at last I made it.</div>
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My benchmark Hobart Japanese restaurant is, as I mentioned, Sakura. I have enjoyed many Japanese meals in the intervening years, mostly at Orizuru (at Mures) or Kawasemi (Moonah), but no one has managed to topple Sakura as yet.</div>
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We dined simply on miso, then tempura and rice, and a BBQ steak and rice dish (average cost of mains is around $17). All faultless and enjoyable, but I have to be honest and say it didn’t absolutely knock my socks off. I will definitely return because, as I said, the food was fine, I love Japanese, and it’s on my way home. I will try their sushi and inari next time. But I’m afraid that David Quon, to me, remains the King of Japanese food in <st1:city w:st="on"><st1:place w:st="on">Hobart</st1:place></st1:city>. Please come back out of retirement David, and show these young whippersnappers how it’s done!</div>
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<o:p>Rin</o:p></div>
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<o:p>167 Harrington Street</o:p></div>
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<o:p>Hobart</o:p></div>
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<o:p>Ph: 0427 634 574</o:p></div>
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<o:p>On Facebook so check days/times they're open.</o:p></div>
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<o:p>It's a tiny place, so probably wise to book, especially for nights. </o:p></div>
Ritahttp://www.blogger.com/profile/05721723151185687327noreply@blogger.com27tag:blogger.com,1999:blog-5089273951617856289.post-60362812730737539092013-06-29T11:35:00.001+10:002013-06-29T11:35:48.975+10:00Tripadvisor, Urban Spoon and Google reviewsTo the Anonymous commenter who posted the below comment, which I copied and pasted from my blog to my Rita's Bite Facebook page, I recommend you have a look at the comments on your observation on the Facebook page. Often, when added to past blog posts, these great comments get lost, that's the reason I copied/pasted to the Facebook page.<br />
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Anonymous has left a new comment on your post "<a href="http://pc-rita.blogspot.com/2012/10/restaurants-cafes-and-social-media.html" title="blocked::http://pc-rita.blogspot.com/2012/10/restaurants-cafes-and-social-media.html">Restaurants, cafes and social media</a>": <br /><br />We run a popular café. Most of our reviews are positive, some are even glowing and on occasion, like everyone else I suppose, we get some negative feedback.<br />I can handle this.<br />What I cant handle is blatant untruths written by people who use sites like Tripadvisor, Urban Spoon and Google reviews to mercilessly bag a place. I suspect that this type of smear is often from our nameless competitors. Why do I come to this conclusion? Because every time we get a negative review, our competitors seem to get a favourable one. This has happened five times where our review and one particular place have been published on the same day. There have been three times when complete lies were written about us and its very disheartening that people are able to write this stuff without being held accountable.<br /><br /><br /><span style="color: grey; font-size: x-small;"><br /><br />Posted by Anonymous to <a href="http://pc-rita.blogspot.com/" title="blocked::http://pc-rita.blogspot.com/">Hobart Food for thought</a> at June 28, 2013 at 9:05 AM </span>Ritahttp://www.blogger.com/profile/05721723151185687327noreply@blogger.com1tag:blogger.com,1999:blog-5089273951617856289.post-73833954852178461752013-06-08T07:49:00.000+10:002013-06-08T14:02:04.477+10:00Eating out in Tassie at Roaring Grill, June 2013<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
Today’s sermon is not so much a review as an observation.</div>
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Recently I joined a Facebook group called Eating out in Tassie. It’s a page for those keen on dining out, and happy to share their experiences at restaurants and cafes around the state, but mostly focuses on <st1:city w:st="on"><st1:place w:st="on">Hobart</st1:place></st1:city>. It currently has 563 members, and is fast becoming the ‘go to’ local internet page for both hospitality staff, and diners.</div>
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Basically anyone can have their say on the food, service and the standard of any restaurant. There are no qualifications on who can join the group, other than a shared interest in, or passion for, good food.</div>
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Last night was the inaugural get together of the group, and naturally took the form of a meal at a restaurant which received the majority vote by all potential partakers in this first meal out together as being most popular option for all to try out. The winning restaurant was the new Roaring Grill restaurant, on the site of the former Onba, corner of <st1:city w:st="on">Elizabeth</st1:city> and Burnett Streets, <st1:place w:st="on">North Hobart</st1:place>.</div>
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Around a dozen of us braved the freezing Friday night chill to meet up and check out the food at this new establishment, which is the brainchild of Tony, of La Porcetta fame.</div>
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When the plans for this group meal were being hatched, I publicly empathized with the poor chef, knowing he had a large table of <st1:city w:st="on"><st1:place w:st="on">Hobart</st1:place></st1:city>’s most voluble (potential) critics coming to dine there. I think my very words were, “he must be pooing himself” in that knowledge! Yes – maybe everyone would love everything there, but my experience of human beings (for that, read ‘customers’) added to my knowledge of the hospitality industry meant, to me, that the poor chef would be faced with the certain knowledge that much as he would like it to go the other way, there was never going to be any way all people in a large group booking desiring perfection in their meals was ever going to be happy with everything.</div>
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Someone’s steak was sure to be under or overcooked. Someone’s perception of some aspect of the meal was not going to be met. It was a recipe for disaster, from the restaurant’s point of view!</div>
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Well – did Roaring Grill ever step up to the plate and meet the challenge head-on! And what’s more, they conquered it all!</div>
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Absolutely top marks to all staff there, especially our main waitress Sarah, and the two chefs. Nothing was left to chance. Not one aspect of an evening’s dining out (from the customer’s perspective) was overlooked, starting with pre dinner drinks, timely service, food standard and presentation and general professionalism all round.</div>
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Providing the table with chef’s complimentary flame grilled bread with butter, oil and balsamic on the side, was a welcome starter too. The second most impressive aspect was when one of the party complained that her seafood chowder wasn’t hot enough. Not only was it whisked off straight away (to be possibly popped into the microwave for a quick zap, I thought to myself) but I believe another completely new bowl of soup was made!</div>
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All our food was constantly checked on by Sarah after we’d all been served, then later by chef himself, who came upstairs personally after service to thank us for choosing Roaring Grill as our first dining out destination as a group, then confessing that he had indeed been pooping himself and was extremely relieved we had all enjoyed our food so much.</div>
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His piece-de-resistance was the crowning glory of all crowning glories – he asked if anyone was having desserts. When he’d been assured that many would have liked to have one but had no room at all to fit one in, he made the unilateral decision that he would make up one of each dessert on the menu and send them up to us to sample. What a brilliant masterstroke! If anyone had any qualms about Roaring Grill before that (which they didn’t, by the way), they sure as hell didn’t have any afterwards!</div>
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We all like a freebie, and this was a magnanimous freebie – and I think, has ensured and sealed the continued loyalty and patronage of the members of Eating out in Tassie who were present.</div>
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As we have discussed previously, social media is so all-consuming and instant. With a negative or positive comment on a page such as Eating out in Tassie, you’ll find everyone takes their cue from that, and votes with their feet. Both chefs confessed they watch that Facebook page like hawks to see daily who has eaten where, what they thought of it, and how any complaints are dealt with by restaurants. As they should. You’re an idiot in this day and age if, as a restaurant owner or manager, you disregard this sort of social media and its power. Just because you yourself disapprove of Facebook and don’t use it, doesn’t mean everyone in <st1:city w:st="on"><st1:place w:st="on">Hobart</st1:place></st1:city> does. You ignore it, or react by being critical in return, to your peril.</div>
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So, at some later date I will return quietly to Roaring Grill as a ‘normal’ customer, and an unrecognized recipient of the service and food they would usually serve in an everyday situation, without the pressure and awareness of a dozen people potentially running off after their meal and publicly telling all and sundry how disgusting their experience there was!</div>
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Roaring Grill – you have well and truly conquered! My heartiest congratulations! I would have bet serious money it wouldn’t happen, but am more than happy to eat humble pie!</div>
Ritahttp://www.blogger.com/profile/05721723151185687327noreply@blogger.com5tag:blogger.com,1999:blog-5089273951617856289.post-45561679435545165342013-06-05T16:51:00.000+10:002013-06-05T16:52:51.754+10:00Wild Cafe Restaurant, Penguin May 2013<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3C_AA8ThXaYoTRdyMt8wovLiPHNcr7XhfItTUU2RvHODw3V9vispmTGwycUxPAzvbfQyjvQnt7qgynQutMiELE4fLWDI7k2nCvPFtA3PEJlNOas49ePvlp_nOk4-R9-zAVmtSEBwiWHw/s1600/IMG_2257.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3C_AA8ThXaYoTRdyMt8wovLiPHNcr7XhfItTUU2RvHODw3V9vispmTGwycUxPAzvbfQyjvQnt7qgynQutMiELE4fLWDI7k2nCvPFtA3PEJlNOas49ePvlp_nOk4-R9-zAVmtSEBwiWHw/s320/IMG_2257.JPG" width="320" yya="true" /></a></div>
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<tr><td class="tr-caption" style="text-align: center;">Seared prawn dumplings in lemongrass broth</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFAIXYdogDY58FUA56H1InBh1fqe9jOyoCofqEOKfD1AkOf-0IUjaihXlCB8GZHASHupz61tZLFclqVfnoqQJjHtPdnrtPj4J4nf2IJ0jwc560A5Rcz0tKns_MfpS35l96qQ4Yao8anh4/s1600/IMG_2262.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFAIXYdogDY58FUA56H1InBh1fqe9jOyoCofqEOKfD1AkOf-0IUjaihXlCB8GZHASHupz61tZLFclqVfnoqQJjHtPdnrtPj4J4nf2IJ0jwc560A5Rcz0tKns_MfpS35l96qQ4Yao8anh4/s320/IMG_2262.JPG" width="320" yya="true" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lobster and prawn vietnamese rice paper rolls</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU0PgkrgwOQ9rywUSmfRX3GLHHz3Ik1rMRbGIXYlMiDY1NxGohGySw-c_8JzYONBi9fNM3wDnjiNLTj-0Zw7tPcJ6viHcQOijfCOquy8fy0zg3yzpXj7GimqcnAYl-NbXx-T3ZG8ytqTc/s1600/IMG_2264.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU0PgkrgwOQ9rywUSmfRX3GLHHz3Ik1rMRbGIXYlMiDY1NxGohGySw-c_8JzYONBi9fNM3wDnjiNLTj-0Zw7tPcJ6viHcQOijfCOquy8fy0zg3yzpXj7GimqcnAYl-NbXx-T3ZG8ytqTc/s320/IMG_2264.JPG" width="320" yya="true" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Thai calamari with soba noodle salad</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXzr2sLZCiThRJzJatrNF-SBuABOzdJ-98nL3nSnqGq3Yh1-0-MS3x5qLlsDblYi2XgylIQTfQDfA1k9Bb0jMR7DAXtglqraa-x2n4C0ofqJswB7AyLoHSI_Ulg1gEzo_BGK2O99z2hjA/s1600/IMG_2265.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXzr2sLZCiThRJzJatrNF-SBuABOzdJ-98nL3nSnqGq3Yh1-0-MS3x5qLlsDblYi2XgylIQTfQDfA1k9Bb0jMR7DAXtglqraa-x2n4C0ofqJswB7AyLoHSI_Ulg1gEzo_BGK2O99z2hjA/s320/IMG_2265.JPG" width="320" yya="true" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chargrilled haloumi and vegie stack</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgumSmy3nI90DiB1MAKGU7F76o5Toh8ih9w1cIVnznjYNBBQ2AWpIkrE02xexWh_DOfwTJhz0BZgemRmL5Goa2f7ezfxnsM5sjHYzOYbvagyMD8Yk6B6zrL59zfLXQbc10ZtHJ7HsAuIQ/s1600/IMG_2269.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgumSmy3nI90DiB1MAKGU7F76o5Toh8ih9w1cIVnznjYNBBQ2AWpIkrE02xexWh_DOfwTJhz0BZgemRmL5Goa2f7ezfxnsM5sjHYzOYbvagyMD8Yk6B6zrL59zfLXQbc10ZtHJ7HsAuIQ/s320/IMG_2269.JPG" width="320" yya="true" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dukka crusted fried camembert</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC1qCmfzr1HHNwxHCCXOr8iPI16qay8xvCwmH4_4NHw9TAUcCmBT7RfYjNU0KpztsrZ3uX_9suxTFhUA5zXvf1y5OeZAhsoQL1JC2UHBs3KVrR5zahHhvm2nHqMyv4NKFeFfGj94F6V7g/s1600/IMG_2270.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC1qCmfzr1HHNwxHCCXOr8iPI16qay8xvCwmH4_4NHw9TAUcCmBT7RfYjNU0KpztsrZ3uX_9suxTFhUA5zXvf1y5OeZAhsoQL1JC2UHBs3KVrR5zahHhvm2nHqMyv4NKFeFfGj94F6V7g/s320/IMG_2270.JPG" width="320" yya="true" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chocolate brulee</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFhEyCfC2myZd_7RDolywspzOJYfuqppkG14IBdrEXFU6RyWKnj9mIlLfRv-cXPvS0F2-G-N_j9z3qW7HsySUVj-zYgGqeWU0Z8AUNgAf88VoNFjqnNjbBgMSexsKlHfYupaEATGHHW3g/s1600/IMG_2271.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFhEyCfC2myZd_7RDolywspzOJYfuqppkG14IBdrEXFU6RyWKnj9mIlLfRv-cXPvS0F2-G-N_j9z3qW7HsySUVj-zYgGqeWU0Z8AUNgAf88VoNFjqnNjbBgMSexsKlHfYupaEATGHHW3g/s320/IMG_2271.JPG" width="320" yya="true" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Banana tempura</td></tr>
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I have had many people over the years telling me how wonderful Wild Café in Penguin is, and how I absolutely must go there and eat. Well, it’s obviously not like a quick drive over the bridge to the eastern shore! It’s a 4 hour drive to the NW of the state. Given that we were returning to <st1:city w:st="on">Hobart</st1:city> from <st1:city w:st="on"><st1:place w:st="on">Stanley</st1:place></st1:city> last week, we decided to break the journey and lunch at this mythical restaurant I’d heard so much about. It could have turned out to be crap. Luckily for us, we were rewarded with one of the best lunches in a long time.</div>
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The service was impeccable, timely and all-encompassing. Our waitress addressed each table in the manner appropriate to that particular table. For example, I overheard the conversation between the customers at the table behind us and the waitress discussing one of the customer’s allergies and food preferences. The waitress dealt with all requests and explanations politely and sympathetically, and ensured that when the food came out of the kitchen, it was to the customer’s satisfaction.</div>
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The café itself is a pleasant, tranquil, clean environment, with a beautiful outlook over the water (<st1:place w:st="on">Bass Strait</st1:place>), with the train tracks in between the café and the water. As luck had it, an extremely long train happened to roll past as we sat quietly eating. It seemed like it passed right through the kitchen, it was so close! I’m sure I could have touched it had I had the inclination to poke my arm out the window!</div>
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Bec and I decided to share a handful of entrees, so we could sample a good cross section of the food. We found a lot of the menu items to have an Asian bias, which worked well for us, loving Asian food as we do.</div>
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So, we had:</div>
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*lobster and prawn Vietnamese rice paper rolls with green papaya lime dressing ($22)</div>
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*chips and garlic aioli ($6)</div>
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*seared prawn dumplings in a fragrant lemongrass broth with shitake mushroom and green onion ($18)</div>
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*dukka coated deep fried camembert with pecan pear salad, quince jam and balsamic onion ($17.80)</div>
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*char grilled haloumi, eggplant, sweet potato and zucchini stack with pomegranate dressing ($17.80)</div>
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*Thai inspired grilled calamari with soba noodle salad and coriander vinaigrette ($18)</div>
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and for dessert:</div>
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*chocolate brulee with French teacake and orange cardamom ice cream ($14.50)</div>
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*banana tempura with vanilla ice cream and honey caramel sauce ($11.50)</div>
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It was all gorgeous, but the standouts for me were the lemongrass broth dish, and the honey caramel sauce that accompanied the tempura banana.</div>
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I am SO glad we stopped there and lunched, and wholeheartedly endorse everyone else’s recommendations – this is certainly the place to go if you are heading up that way to the NW of the state.</div>
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Wild Café Restaurant</div>
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<st1:street w:st="on"><st1:address w:st="on">87 Main Road</st1:address></st1:street></div>
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Penguin</div>
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Ph 03 6437 2000</div>
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(It’s just along from the giant penguin on the waterfront)</div>
Ritahttp://www.blogger.com/profile/05721723151185687327noreply@blogger.com1tag:blogger.com,1999:blog-5089273951617856289.post-49934729660814650602013-06-01T23:07:00.001+10:002013-06-02T07:57:40.475+10:00The Old Cable Station at Stanley May 2013First and foremost – a huge disclaimer – I need to disclose at the outset that this is my ex-husband Don and his partner Charlotte I’m writing about today. As with most long-since divorced couples, all the animosity which caused the divorce has evaporated. We are both different people, and have moved on well and truly from events of over 20 years ago. Having said that, you can’t live with someone for a number of years, and share two children with them without knowing how they operate as a human being. You, of all people, can see behind the façade presented to the world as a whole. So with that in mind, what I say about the way Don and Charlotte operate, as the subject of my ramblings today, should be interpreted appropriately.<br />
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Don is the consummate hospitality and tourism professional. He trained at Drysdale in the late 70’s and has been in the industry ever since, hence is totally at home with setting customers at their ease, and making them feel like nothing is too much trouble for he and his fellow staff at Cable Station. He also possesses an extensive knowledge of the history and geography of <st1:state w:st="on"><st1:place w:st="on">Tasmania</st1:place></st1:state>, in particular the NW region, thus making him an ideal font of knowledge for the many visitors to the state who find themselves overnighting at the Cable Station.</div>
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<st1:city w:st="on">Charlotte</st1:city> previously owned and ran the Old Cable Station in <st1:city w:st="on">Stanley</st1:city> (as well as a restaurant in <st1:place w:st="on"><st1:city w:st="on">Broome</st1:city>, <st1:state w:st="on">WA</st1:state></st1:place>) before she met Don a few years back. Both of their separate relationships broke down and they found themselves as a couple with a shared interest in, and passion for, food and hospitality. <st1:city w:st="on">Charlotte</st1:city> in particular is THE most devoted person to the wellbeing and promotion of tourism in <st1:state w:st="on"><st1:place w:st="on">Tasmania</st1:place></st1:state> (and most particularly, NW Tasmania – their region) that I have ever met.</div>
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The Cable Station is a combination Bed and Breakfast, and restaurant. They provide upmarket accommodation, all with ensuites, and superb regional food. Bec and I travelled to Stanley on Wednesday for Bec's maiden visit to this little town and the Cable Station. We had a fantastic few days away, and were spoilt rotten by Don and Charlotte, while they experimented on us with potential dishes (Drunken Crayfish, featuring a whiskey cream sauce) for their upcoming menu, and treated Bec to a tourists tour around the area. We returned to Hobart on Friday night, exhausted but satiated!</div>
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Amongst her other attributes (ie putting up with my ex-husband!!), <st1:city w:st="on"><st1:place w:st="on">Charlotte</st1:place></st1:city> is absolutely devoted to providing as much local and regional produce and product in her operation as is humanly possible. Luckily for her, she worked with Rick Stein in Cornwell for a few years, and it’s obvious the training in seafood cookery in particular has been beneficial, given that <st1:city w:st="on"><st1:place w:st="on">Stanley</st1:place></st1:city> is a seaside town with a busy port full of fishing vessels constantly bringing in an assortment of freshly caught seafood.</div>
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In the luxury spa suite (which was our allocated suite for the two days we stayed), you will find a breakfast pack containing only local produce: individualized packaged bacon from Black Ridge Farm, local free range eggs, St Omer butter, Mathom Farm yoghurt, Rocky Gardens jams and marmalade, Red Cow Dairy bottled milk (yep – the genuine old fashioned bottle of milk, with the cream floating on the top!), Spreyton apple juice, Charlottes sourdough bread, Chado tea, Ritual coffee. In the ensuites, you’ll find M+B organic shampoo, conditioner, soap and body lotion. They’re preparing to use goat soap from Mathom Farm as well when the owner gets his processes for the soap making fine-tuned.</div>
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The cost for a stay and dine package for 2 people in the spa suite is $279 for the first night, and $155 for the second night. The ‘dine’ aspect of the package includes a 3 course dinner, plus the breakfast ingredients to be found in the suite as described above. Naturally, should guests desire, breakfast can be cooked for them in the restaurant as well, or they could use the BBQ facilities if they wanted.</div>
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Another aspect of Charlotte’s fanaticism for regional products is the Producers Lunches held in the restaurant every 3 months (at the change of seasons), which she instigated 6 years ago, with the aim of a providing a long table of interested diners to eat a beautiful lunch, and drink regional wines, along with as many of the people who produced/grew/milled etc all the food and wine eaten and drunk there that day that she can persuade to attend, speak to everyone about their products, and not self-effacingly hide their talents and skills! This lunch has become amazingly popular and is always booked out well in advance. The next one will be on 14<sup>th</sup> July (winter) featuring John T Bailey (ex Banc Restaurant in <st1:place w:st="on"><st1:city w:st="on">Swansea</st1:city></st1:place>) as guest chef and is already fully subscribed, as is the following one (spring) in October!</div>
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But – if you ‘Like’ their Facebook page, or add yourself to their email list (stay@oldcablestation.com.au) you will receive notification of upcoming events besides the Producers Lunches. For instance they are planning a Whiskey Dinner in July, where all courses will be based around the use of whiskey as the main ingredient. </div>
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<st1:city w:st="on"><st1:place w:st="on">Charlotte</st1:place></st1:city> is, to quote Michael Caton from the movie “The Castle”, an ideas man (or woman as is the case here!). She is choc full of all manner of clever ideas and concepts for her region, which, knowing her, I’m sure she’ll get off the ground.</div>
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They bought a food van a while back which they've used to travel all around the north of the state, including Festivale in Launceston, Agfest, Bicheno Food and Wine Festival, Deloraine Craft Fair and many others, selling their unique food, such as BBQ octopus, wagyu pies and salmon burgers. They have also participated in the Taste of Tasmania for the past two years. Their stall at Festivale this year, judged by Stephanie Alexander, won Best Tasting Plate for their cured gravlax plate. The van has also just spent the summer at Boat Harbour Beach catering to the beachgoers.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDUSyhH4t00MelAh0auc1ldy5VMVXN8E_GwWpXT69iK0sKYuUHhD-RvcibCacyYqKRQgYli4gfRwA5tacP1ASj_Sm155h8rXgGrkZRcZCejet-mNQMT3TY25rjYAR-rlf-1tQiSlvw8vM/s1600/IMG_2222.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDUSyhH4t00MelAh0auc1ldy5VMVXN8E_GwWpXT69iK0sKYuUHhD-RvcibCacyYqKRQgYli4gfRwA5tacP1ASj_Sm155h8rXgGrkZRcZCejet-mNQMT3TY25rjYAR-rlf-1tQiSlvw8vM/s320/IMG_2222.JPG" width="320" yya="true" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Venison (from Springfield Farm, Mole Creek) carpaccio</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Tasmanian canola oil</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9WyG_6wraSkY6w3VahQqpMnLBwRl8qFWW3Q74ffWf19C78AE0VlPTr-UfLila6C3unbB77IFOfGyv4MsO_ZU8gF7o-P5lydYx7SdcX_A_unq3-igph_74nJUyLzbYmnWYVAfkvc29U1g/s1600/IMG_2244.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9WyG_6wraSkY6w3VahQqpMnLBwRl8qFWW3Q74ffWf19C78AE0VlPTr-UfLila6C3unbB77IFOfGyv4MsO_ZU8gF7o-P5lydYx7SdcX_A_unq3-igph_74nJUyLzbYmnWYVAfkvc29U1g/s320/IMG_2244.JPG" width="320" yya="true" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mathom Farm yoghurt</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAV6PoQ6NZwBLUA18y43JfB0en9BVeUW1MRh9lT9fPz-XmWThTS34jvreiL52BuIPd3pxzK0484ApkegEpFo1F-yRAo8gipDIXVxSZ4QfqXWcfLKtacN7fEBLDpoOa7-YCj9dB-FHepic/s1600/IMG_2245.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAV6PoQ6NZwBLUA18y43JfB0en9BVeUW1MRh9lT9fPz-XmWThTS34jvreiL52BuIPd3pxzK0484ApkegEpFo1F-yRAo8gipDIXVxSZ4QfqXWcfLKtacN7fEBLDpoOa7-YCj9dB-FHepic/s320/IMG_2245.JPG" width="320" yya="true" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rocky Gardens marmalade</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkuSuK2zCN5_MrmnXTsD9A5WDI8Q-u6CWmQCjD3_UFkcHxgCNEAZZSo3p_g3nvOVFS6ado4GCVeBdQJpTCoHAaH5x7HQAKSgOfCpN_xcGQVVWLrI5goInaEQJbqGuZWvj58iJ86iZazGs/s1600/IMG_2246.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkuSuK2zCN5_MrmnXTsD9A5WDI8Q-u6CWmQCjD3_UFkcHxgCNEAZZSo3p_g3nvOVFS6ado4GCVeBdQJpTCoHAaH5x7HQAKSgOfCpN_xcGQVVWLrI5goInaEQJbqGuZWvj58iJ86iZazGs/s320/IMG_2246.JPG" width="320" yya="true" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">St Omer butter</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhjePnxhYaxAHXRyJXnA2d88Zx_rhFUQYKcluy5fCp88G5a76jOq65ck8PQeX6jmUbLqoI-sX1PlnhJxFRHubNCTbz0_Wapr6182D3Kasa2qE3LXwVtCnWnP-LKS0650yV20Mz3We0t3Q/s1600/IMG_2247.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhjePnxhYaxAHXRyJXnA2d88Zx_rhFUQYKcluy5fCp88G5a76jOq65ck8PQeX6jmUbLqoI-sX1PlnhJxFRHubNCTbz0_Wapr6182D3Kasa2qE3LXwVtCnWnP-LKS0650yV20Mz3We0t3Q/s320/IMG_2247.JPG" width="320" yya="true" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Breakfast goodies (above and below)</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2_V5umMRH3wTnGF5t8xZJljAexKVRM-S9h9oxrH6TJ5JOaM9bsrxw3sNUCD2Pb3_ek7sSbNdtECwZz9lFSqZazPJyBzTHnatMhikxAtCJv-6fJksUmxUGBva6jBEqRXhQ2fVABXE8Cjo/s1600/IMG_2248.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2_V5umMRH3wTnGF5t8xZJljAexKVRM-S9h9oxrH6TJ5JOaM9bsrxw3sNUCD2Pb3_ek7sSbNdtECwZz9lFSqZazPJyBzTHnatMhikxAtCJv-6fJksUmxUGBva6jBEqRXhQ2fVABXE8Cjo/s320/IMG_2248.JPG" width="320" yya="true" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht689RB0Q2HNU6-ysO5orj0yxpx2gb0skzjWkqa8KkA9iqYhS8uJlRnN34tJz9nSzc054QvqzlVazEK3TPoVY5cVglPmhyphenhyphenXoEBTXHUdOswV30Fjyl3sEOjqO7dYoueoNsK5tUt2qiLT08/s1600/IMG_2249.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht689RB0Q2HNU6-ysO5orj0yxpx2gb0skzjWkqa8KkA9iqYhS8uJlRnN34tJz9nSzc054QvqzlVazEK3TPoVY5cVglPmhyphenhyphenXoEBTXHUdOswV30Fjyl3sEOjqO7dYoueoNsK5tUt2qiLT08/s320/IMG_2249.JPG" width="320" yya="true" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">M+B bathroom products (Tasmanian)</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgieE4YnIXjupistyctxwfmKwHIFV_Yh8fcV6SgUOhEaCEcE0710kmHJO7GfXMRu2V1zTEv1Em-GtI0LiRlVr-h99kob1KndVENfSjOygdqq1reOlE05vdB3XkZ49Eyci8ubaXDrALONJM/s1600/IMG_2250.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgieE4YnIXjupistyctxwfmKwHIFV_Yh8fcV6SgUOhEaCEcE0710kmHJO7GfXMRu2V1zTEv1Em-GtI0LiRlVr-h99kob1KndVENfSjOygdqq1reOlE05vdB3XkZ49Eyci8ubaXDrALONJM/s320/IMG_2250.JPG" width="320" yya="true" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicp8I5UddIiFDLBJ8rQtStxsqQ3ifGBoOS_CCYVZOPyiN_O5LZw5xT6hEiHUIbMkdG02Oypbi3_I2lJt9yYDcBsuqOR-ts8cU-LIoowLMxDxlY1ZiRxADvBJy05t-Jx7ceIuqSbObpPmQ/s1600/IMG_2251.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicp8I5UddIiFDLBJ8rQtStxsqQ3ifGBoOS_CCYVZOPyiN_O5LZw5xT6hEiHUIbMkdG02Oypbi3_I2lJt9yYDcBsuqOR-ts8cU-LIoowLMxDxlY1ZiRxADvBJy05t-Jx7ceIuqSbObpPmQ/s320/IMG_2251.JPG" width="320" yya="true" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ritual coffee, Hill Farm Dragons breath mustard, Larks whiskey</td></tr>
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What sets Don and Charlotte’s enterprise apart from many other businesses in Tasmania, who also focus 100% of their time, energy and expertise on stocking or using as much Tasmanian product as possible (eg RVL, Peppermint Bay, The Source, Garagistes, Ut Si, Ethos etc) is the fact that not only do Don and Charlotte feature their Tasmanian food and wine produce but also follow it through in the accommodation side of the business. They have total credibility in this regard, and I must salute their devotion to all things Tasmanian.</div>
Ritahttp://www.blogger.com/profile/05721723151185687327noreply@blogger.com4