Monthly Archives: June 2015

Eating Out, Travel

More convicts

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HuonRiver

G’day Tony,

I’m back!

Ducked away to Port Lincoln in South Australia for a few days for Sascha’s birthday. I opted to not go swimming with the great whites. Just a little too much for me.

Back to our Hobart trip. After the day at MONA, we got back to eating!

Dinner was at Franklin (franklinhobart.com.au). No, a different place from the previous night. Wood fired oven, open kitchen, quirky wine list (too quirky for my mind). Food was great, highlight being the octopus. Very funky place though. Very Frank Lloyd Wright feel to the building.

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Mixed it up the next day for brekkie and went to a laundromat. Machine Coin Laundry is in Salamanca, but tucked out of the way. Clearly a haunt for locals though. A warning, their coffee wasn’t really crash hot. But you can get a maxi latte which has to be at least 500mls. But, bigger doesn’t make it better. The food was nice though. A few small change ups to standard fare gave it a fresh slant and it was well put together. You can do your clothes while you wait. Handy.

MachineCoinLaundry

A stroll through the somewhat disturbing Salamanca market followed. I can see how it was once a nice market. Now it is full of nasty, albeit Tasmanian made, touristy trinkets. Julia did pick up a really cool cycling/travel/clothes bag from a local developer who I think will make it big one day. Very clever design (henty.cc).

Just because we needed the walk, we headed up to Battery Point and found an awesome bakery, Jackman & McRoss. The place is evil good. Go hungry and make sure your insulin levels are up. I thought for a few minutes I was going to have to call for an ambulance for Julia.

JackmanMcRoss

Ok, wine. It’s Tassie and they do some absolutely cracking good cool growth stuff. Pinot Noir and Grigio, Rieslings, Chardonnay and bubbles. Oh my, the bubbles. If you find yourself staring at a glass from the House of Arras, don’t offer to share it!

So we headed out in the piece of crap to Coal River Valley. If it wasn’t for the football (apparently), we would have been in Richmond in about 20 mins. Even in the rental. 10 mins in a capable car. I’ve got a thing for Pinot Noir from Tolpuddle, but they don’t have a cellar door, so we stopped in at Frogmore Creek. Settled down with a glass of their passable pinot and a cheese platter. What’s not to like?

Frogmore

We headed back for a nap and then a pre-dinner cocktail at The Long Bar in Constitution Dock, which isn’t very long. But it part of the Henry Art Hotel so is supposed to be the place. *yawn*

Dinner was at Ethos (ethoseatdrink.com). No menu, degustation only and matching wines. Chef sources local produce from less than 100kms away daily, then designs the menu. Every day is a different experience. The super young, but thoroughly capable sommelier matched the wines, again all local, brilliantly. This was an outstanding experience, but at circa $200/per, I guess you’d want it to be. We were pretty much last sitting, so had a good chat with the staff, including the young chef at the end of the evening. We are fans.

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Despite my misgivings about the coffee, we were back at the laundromat the next morning before the tediously drive to Port Arthur. Only made tedious by my change from gentle coaxing to yelling at the rental. Nothing helped. The drive is otherwise quite pleasant.

Port Arthur was very cool though. We’ll go back there to see more of it.

PortArthur

We stopped at a bottle shop in Hobart on our way back and grabbed a Pooley Riesling and a Josef Chromy Pinot and headed to the waterfront for some food-truck food with a difference. They’ve got 3 or 4 floating “caravans” which serve take away seafood. Some locals worded us up on Mako, and who were we to argue. It was good and pretty cheap too.

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Creatures of habit and we went back to Smolt again. Better coffee and some quirky dishes, which I like (ham hock on bed of puy lentils with poached egg and sour dough toast). Then off down the Huon River valley for a look at the salmon farms. If only there was something resembling a pub or restaurant anywhere…but no, nothing.

Smolt

We’re planning a return, as it is quick and easy to get there, but looking for an AirB n’B place we can stock up on market fresh goodies and come more local pinots! I’ll let you know when we’re planning. I think you’d love it.

Let me know if you want to head down to Tassie. Pretty sure I can convince Julia to head back.

Cheers,

Daniel

 

Eating Out, Travel

Convicts, whisky and gin

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novinaphobia

Hi Tony

I spent a few months in Launceston (Tasmania) back in 2005.

Can’t say it was the greatest fun I’ve ever had, but that was probably because I was running a woollen mill for my boss, the Receiver. Needless to say I wasn’t the most popular person in town. Strange, because I ended up saving 92 people’s jobs?!

Anyways, back then there seemed to be little scuttlebutt about Tassie, except for a few wineries and loads of logging/woodchipping. There was (is) a restaurant in Launie, Stillwater, which had a great rep, but that was about it. When I got there I discovered that there was a lot of hype about the local produce. It didn’t take long to figure out there is some pretty great wine and some tasty morsels to be found.

I’d been thinking about a return for a while, but this time to Hobart. A few people had worded us to up that we should visit Garagistes, but that ship sailed. It closed down a couple of months ago. Never mind, there were plenty of options for us to choose as alternates.

This was a trip for Julia’s birthday, so was intended to be a surprise, but technology let the cat out of the bag (thanks Qantas!).

I found a cool 1 bedroom apartment right on the water, half way between Salamanca and Constitution Dock. So far, so good. I even reserved a rental car to make sure we could get to where ever we wanted. Pity that was a piece of crap (thanks Budget), which topped out at 90 if there was even a hint of an incline.

SullivansCove

The Tasmanians are getting a reputation for making good whisky. We found the Nant (www.nant.com.au) bar in Salamanca. Julia isn’t a fan of whisky, but I do enjoy a wee taste. I looked at a tasting board and when I got to the sherry cask I was reaching for my credit card, but at $165/bottle (500ml) I erred. What is interesting is that every man and his dog is making gin as well. Maybe because it doesn’t need to be bonded as long as whisky it is a way to earn some return on the spend on equipment? Some of it is really good too.

Nant

Have you been to Hobart? No? Do it, its fab.

To make sure we had somewhere to eat I booked the Friday and Saturday nights. Arrival at 9pm on a Thursday was an issue though. Who would have thought a city would be basically closed? Well, it was. We eventually found Frank (frankrestaurant.com.au). Tapas style food and some ripper Pinot from barrel made things ok. Turns out it was a good thing I waved off the 3 course meal on the Qantas puddle hopper.

So, a fresh start and plans to head to MONA (Museum of Old and New Art) for the day. Brekkie…Smolt (smolt.com.au) in Salamanca. Sister restaurant to Frank from the night before. Interesting menu, good coffee. Winning!

MONA is stunning. Even the ferry ride over is fun. I’m not really an art enthusiast and some of the installations were a little…ah…challenging. The 52 plaster cast moulds of vaginas was one. The “poo machine” another. But some were just flipping cool! You have to go to understand, but the building itself is worth seeing.

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It was 4 day get away, so more to come.

Cheers,

Daniel

 

Eating Out, Home cooking

Bad air

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Hi Tony.

Happy World Gin Day!

I know. It really should be World Gin Day every day.

MGC

Sounds like Portugal and Spain were pretty special. Breakfast beer snacks? I think you’re onto something. But I think they should stick to their beer and maybe wine. Gin & Tonics in Spain? Maybe it’s better than some of the overpriced, rather simple versions you are subject to in SE Asia?

Winter is upon us, but we live in constant fear of those pesky (possibly) disease carrying mossies. Luckily there haven’t been any reported cases of malaria in some time, but I put that down to herd immunity. My efforts alone should be enough to protect vast swathes of the community. It’s my little bit for the greater good.

There has been a surge in the interest in gin here. So much so I would put some of the local gins up against most any others. My personal favourite is from Yarra Valley, Four Pillars (www.fourpillarsgin.com.au), though the newer Melbourne Gin Company (www.melbournegincompany.com) from right here is also more than acceptable. While the “standard” fare have beautifully balanced botanicals, the Four Pillars Barrel Aged has a little vanilla toastiness that makes it perfectly fine to sip over some ice…no tonic needed.

FourPillars

FourPillarsBarrelAged

I was lucky enough to be treated to some very special gin from Scotland the other day courtesy of Alex & Amanda. Sipped over some ice, the Caorunn packed a juniper punch that almost gave you “cat’s bum” perse. Smooth as a well-worn…sporran! The NB was a little rougher around the edges. Good, but not as good.Caorunn

NB

So much for the gin. Let’s get to the tonic. No, I don’t mean overpriced, genuine imitation quinine and sugar filled soda water. I mean the real McCoy! Tonic syrups have been a revelation for me over the last 12 months. They all have their own quirks, it’s worth having a few in the fridge ready to go.

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Made with actual quinine, a bunch of botanicals and unrefined sugars, these things pack a healthy bitter punch. Want more bite, merely add a dash more. Oh, having a Soda Stream or the like is ideal. Then there isn’t even a need to buy soda water for the spritz.

What I find strange is that many of these are made in the US. Not somewhere I normally associate with G&T’s.

LiberTonicSyrup

My favourite syrup at the moment is C & B’s. My preference is a 1:4:1 mix with soda water and gin.

Only Bitters in Melbourne (www.onlybitters.com) carries a pretty good range.

It’s a cool day today and I’ve picked up some awful lurgy on public transport, so I am forced to be a philistine and not have a gin. I feel bad not being able to celebrate gin on this auspicious day.

Need to keep moving. Slow braised beef is nearly ready to put a pastry top on it and throw it back in the oven. Might even light a fire tonight…to keep the mossies away of course.

Cheers,

Daniel