Taco Taco

Located around Hobart CBD where ever the van may pull up, Taco Taco offer late night street style cuisine.  Fresh and contemporary, Taco varieties change, and there is even seating, comprised of up-turned milk crates and cushions. To give you an idea, we indulged in a black bean and red slaw with goats fetta cheese, deliciously spicy and moist. A chicken with white slaw, sliced pickled onions and spicy chipotle  mayo, heavenly. A Korean BBQ beef with pear and sesame slaw and a pulled pork with apple slaw, both exquisite and moreish. Some nights they offer beers and sangria, or hot chocolate and spicy corn chowder. All taco shells are gluten free and of the soft variety and all are made to order, very swift, beautifully presented and accompanied with a fresh slice of lime, for added flavour. They also have hot sauce on hand for those seeking extra spice. You can follow these guys and their movements on Facebook, often beginning service at around 6ish. get in there, its part of Hobart's new thing!

Dark Mofo-Winter Feast

This winter definitely had a different feel to it. No longer did I feel like staying in at nights and hiding behind a bottle of red and a book by the fire, although not complaining if that was the only choice.  No, it was the first year that MONA went out and launched their winter dark MOFO in celebration of the winter solstice. A time when Hobart shuts down and is in need of social festivities to warm its inhabitant's and remind them of why they live here.  I was very impressed with the getup, walking into the Elizabeth st. shed was nothing like the Taste, more edgy, with more people crammed in like sardines, excited wide eyed looks on their faces as we all made our way around, keen to embrace this new cultural phenomenon. Soft, red lighting and candles enhanced the muses which danced around as part of the scenery. Outside gas flames lit up the street and laser works stunned the new comers that had flocked to check out the edible art.  No one cared that it was raining and freezing, because this was a new experience, nothing to complain about, the winter feast had definitely started off well. Queuing was a key negative here, as the crowds were massive, with not enough food stands to cater, also there was no flow to the crowd, with everyone battling each other to go their way. We saw there were some of our favourites here, including Rin and Pacha Mama.  But we couldn't go past Bruny Island Cheese company.  Indulging in a welsh rarebit and sauteed mushroom jaffle. With a glass of MONA cab merlot, sat outside by the fires it was a comforting, thematic and lovely experience. Following our melted cheesy treats and caught up in the moment we downed a super creamy goats milk ice cream with a hazelnut chocolate fudge sauce, also from Bruny.  Still feeling peckish, we later had a soft shell goat taco from Olli Bella, another super warming and spicy experience. I hope the Winter Dark MOFO is catered for every year, as I really feel that this event has changed the experience of Hobart's winters, and the community's indulgence in it.  

Jam Jar

I have been to the Jam Jar a few times now, a couple of times for coffee with cake, and a few times for breakfast, enjoying an exquisite take on french toast or smokey cod omelette.  Each time I have enjoyed the food and atmosphere overall, a dark and rustic feel brought about by the decor of second hand vintage furniture and low hanging art-deco light shades.  This place is dog friendly, as there are always dogs outside in the courtyard, so you can bring your pooch if you have one. In our most recent visit we decided to have lunch. With a couple of glasses of sparkling, we had the trio of wonton dumplings, which came with a sour and vinegary sauce. Each dumpling was different, one being seafood, one chicken and one vegetarian. Neither one tasted the same and exhibited its own individuality, accompanied by a lightly steamed bok choy, refreshingly crunchy and retaining its bright green colour.  This dish demonstrated a capable and enthusiastic chef at the helm and although it was on the light side for a lunch meal I would highly recommend it, if you were to order something else, or just after a light snack.  We also had a ceasar salad, which was fresh and classically prepared, although I would have liked to have a little more anchovy in the flavourings.  Check it out, located in Battery Point, making it central and quaint.

  

Chatterbox

For a quick bite at dinner chatterbox is as good as any other place.  Offering basic dishes inspired by South East Asian, Singapore and Malaysian cuisine.  I stopped in here with a friend one night as it recently received a favourable review in last weeks Mercury. I had a spicy prawn laksa which I must say was delicious, I wouldn't say 'the best in Hobart' as claimed, but very creamy, sweet and spicy from the fusion of coconut cream and chilies. It was a generous portion bulked up by thick egg noodles and fat juicy prawns.  I'm keen to go back and try their soya duck noodle soup, along other classic soups such as wonton and tom yum.  As well as a modest selection of soups to choose from, you can also get the typical dishes found in any bain-marie Asian restaurant. There are plenty of places like this around Hobart, some are better than others, specialising more in one thing than the other. However, Chatterbox is simple, cheap and convenient, offering nice food so why not?!

The Picnic Basket, Taroona

Another great little spot to stop at while touring the Channel Highway on a lazy Sunday.  For such a lovely suburb as Taroona, I am continuously surprised that there is very little there, given its demographic and size.  So when Picnic Basket opened, I was relieved to see this place had not been entirely abandoned. Picnic Basket is a quaint and trendy bakery offering a range of pies, artisan breads, slices, sweet treats and breakfast/lunch, including gluten free.  They also stock a modest range of locally produced goods and garden vegetables.  I know someone who sells their organic garlic there.  Its run by vibrant young people who offer great friendly service, and owned by experienced bakers who trained in Europe. Whether you're touring on your bike or driving through, try stopping at this suburban oasis for coffee and lunch. They are open every day and located at the old servo on the corner of Jenkins street on the Channel highway.

http://taroona.tas.au/picnic-basket

Jackman and Mcross

Jackman and Mcross is a Hobart institution, having been around for a long time, with three great locations to choose from.  Jackman may have been one of the first trendy bakeries to offer good quality food since super bakery chains slowly gobbled up and bought out smaller competitors. They have a generous reputation, in giving the bread they don't sell to charity, and their employees to take home, always good to know someone who works there! Their bread can be found in most deli style grocers and is often the choice of many cafes and restaurants. All establishments are set out in older stylish places set in picturesque surroundings.  Whether this is on purpose or not, I don't know, but it certainly creates a relaxed and timeless atmosphere. My father was the prior owner of the old bread van Jackman drove around, an old Morris, which we nick named 'Noddy' due to its colouring.  He ended up selling it to Jackman, and I remember being appalled when I saw it in its new get up of black and blue.  However, I have never been disappointed with this place, continuously satisfied with a feeling of bakery decadence when eating anything from the menu.  Apart from bread, they offer a range of breakfast, lunch and sweet items, so be prepared for a little indecisiveness, as it all looks so great. Jackman and Mcross bakeries are located main road New Town, Hampton Rd. Battery Point and Victoria St. Hobart.

     

Back to my roots- Polish Borscht

Now that winter has set in, with endless grey rainy days determined to bring on the winter sniffles, I was inspired to rekindle my connection to my Polish ancestry and make a hearty beetroot Borscht.  Armed with kilos of yummy organic beetroot purchased from the Melville st. farm-gate market, I set about preparing my soup, using a Jewish recipe that was aired on SBS food by the lovely and rustic chef Ramona Koval.  There are many variations of borscht, clear, thick, beef, but I have found this one easy, and delicious.

Vibrant colours of beetroot and carrot, once boiled

1kg of beetroot, peeled, I also added a couple of large purple carrots, boiled in chicken stock or water with a squeeze of lemon until tender.  Drain beetroot and cut up roughly return to pot with another squeeze of lemon, a bunch of chopped dill, 1 chopped onion, 3 or so potatoes, peeled and diced, 1tsp of sugar, and pepper and salt to taste. Cover with water and cook again for half and hour, season again if needed. Puree.

Now, you can serve borscht chilled or hot, depending on the time of the year, with a dollop of natural yoghurt or sour cream and a sprinkling of fresh dill.  It goes well with heavy Eastern European style breads, such as a dark rye (such as Jackman and Mcross).  Traditionally borscht is also served with boiled potatoes, dumplings or perogies, a stuffed dumpling made from unleavened dough.  Enjoy this hearty and healthy winter's soup and relish in its striking and glorious colour.