The Roaring Grill

Quite a pleasant evening, made possible by the talented and respected use of Tasmanian produce and flavours.  This place has a significant 'Tasmanian' edge with its range of deliciously Tasmanian sourced products.  Beef cuts from the North West and Robbin Island Wagyu, lamb from Roland Range and seafood from our own local waters, the Roaring Grill boasts the use of quality products and has integrated Tasmania's 'clean green' image into their own culinary repertoire, literally in the title, the 'roaring' plays on our own roaring 40's. Alongside this, they seek out locally grown fruit and vegetables, locally produced beers, wines, cheeses and ice cream that specialise in unique 'Tasmanian' flavours.

A little pricey, but quite reasonable given the quality and professionalism of preparing the food in relation to other places, its a place to take someone special, or maybe just celebrate a week of fasting with a nice big juicy steak, and that is exactly what you get.  The meat is exceptional here, cooked perfectly to your liking, sparsely displayed with your choice of condiment (the red wine jus is delicious), the ever popular champ potatoes, and a pear and walnut Waldorf inspired salad.  Alongside this you can have alternatives to steak, with ribs or lamb and fish.  The house made sausage is absolutely delicious, full of flavour and robust texture. Served with pureed creamy potatoes and sweet sauteed onion, the dish is available as an entree and main.
 
The service is swift, punctional and professional, although if not a little high-brow with slight uneasiness, doesn't hurt to smile. The establishment has had many transformations, and in this instance, the roaring grill sets up a simple dining space that extends through to the back, with soft lighting and exposed convict red brick, the space opens up and is inviting.  They have a bar for those who want a pre-drink or are waiting for a table, as this place fills up fast, forget punting on a Friday night, make sure you book.

Desserts are not to be overlooked either, as these guys extend their talent and passion right to the end, with a delicious selection of ice creams, sorbets, coffee infused creme brulee, crumble and chocolate creations.

Located in North Hobart corner of Elizabeth and Burnett Streets, the Roaring Grill is by far one of Hobart's better restaurants to patronage.

http://roaringgrill.com/   

  

Pollen Tea Room

On a stormy Spring Sunday, we rushed about looking for a nook to enjoy a warming beverage. In the heart of Battery Point we were drawn to the quaint and cosy Pollen Tea Room. As you enter into the tiny but comfy front room of a former cottage, you're welcomed by a fake but convincing flame fire, and the most friendliest staff/owner I have ever come across.  This place is a shelter in the storm, like arriving home, you feel like kicking off your wet weather boots and reclining back with your favourite book and an enticing Chai tea. Indeed that is what we almost did, keeping our shoes on and taking place at the center table, we both indulged in the home made Chai, chock full of fresh ginger and warm spices to keep away the damp cold of a Wintery Spring, and put a massive smile on your face, saying 'I've arrived'.  As well as a choice of tea's and single origin coffee, you can have tasty snacks provided by Mrs Reese's healthy treats or more substantial smashed avocado on sourdough, fruit toast, eggs on toast and many more. Everything here feels very homely and nurturing, from the warm brick colours of the interior, to the long colonial style kitchen table, and the friendly staff whose relaxing and familiar manner resonate with notions of 'tea with friends'. Yes you can romanticise and get lost in this place as much as you want. You could be coming home from a hard days work, or taking refuge from a maritime storm, the surrounding colonial Battery Point steeped in history and contemporary cultural life has found its way to the Pollen Tea Room, with the cafe nicely taking place within this theme, forcing a thematic and pleasurably intimate experience. A must!  

Simply Chicken

There was a time when I was even more of a snob about food than I am now.  I used to casually say to friends when out to dinner chicken was the meat of choice to those who could not decide what they actually wanted.  Looking back on that remark I feel somewhat ashamed of my bourgeois attitude to the humble meat, and feel a slight guilt that I may have been plagiarising Anthony Bourdain. Now that times have changed I am happy to promote chicken, and its versatile contributions to the culinary world, as long as it is free range, antibiotic and hormone free. The best example that comes first is Marion Bay chicken from the pristine east coast.  Marion chickens are harder to come by, often found at smaller grocers and some butchers, like Hill Street or Nicholls Rivulet Store located near the turn off on the channel highway.  At a time you could get Marion chickens precooked from IGA stores.  Of coarse, select butchers will stock local chicken, such as cygnet butcher or J.B Nicholson, who will also provide to smaller grocers.  However, most chicken that claims to be free range generally comes from the same place and is supplied by one of the main producers. Marion chicken is a little on the expensive side, but it is by far the more superior and genuinely free range of the chicken products.  Buying a whole chicken and portioning it up will make your money stretch, and you can make stocks and soups from the carcass.  Alternatively you can roast it, eat what is needed, then use the rest for sandwiches, pasta etc. and the bones for stock and broths.

 However, there is another road you can go down, which is the humble Nichols chook.  Once promoted as free-range this product now prides itself as being 'responsibly farmed' and hormone free.  I believe now that Nichols only keep to guideline minimum on what is considered free-ranging and it is not hard to be hormone free in Tasmania, as all meat is due to state laws.  However, Nichols deserves a mention as they have made a huge impact on farming practices in the poultry industry, including promotion of antibiotic free chicken and sustainability, with the introduction of wind turbines for generating power on the farm.  Nichols chicken is easier to find, including super markets, grocers and butchers, and is a lot cheaper. Other brands you may come across are Churchill's, a lot rarer, only come as whole and are of a high standard like Marion, and the suspicious unmarked 'free-range' packets, often very cheap and found in less reputable grocers.  I steer clear of unmarked packets, unless they come from a butcher with verbal guarantee that they are free-range etc. Of course there are smaller producers out there and its always good to check out butchers and grocers that are located in the country for other suppliers.

Chicken is a very amazing product as it contains natural antibiotics, leading to its use in broths and soups used to fight off colds, aches and pains and the like.  Here is a recipe I use with my left over roast.

Healthy chicken broth:
Chicken carcass, meat removed- if using uncooked, boil chicken whole, alongside other ingredients.
Carrots, 2-3, I use orange and white, as purple ones leech their colour- cubed
Parsnip, 2- cubed
Potatoes, 2-3 med-large- cubed
Onion, 1 large- chopped
Garlic, 2-3 cloves- finely sliced
Dill, 3-4 large sprigs- chopped
Pepper, Salt (optional)- to taste
A little oil
If using a carcass left over from a roast, use to make a stock first, cover with water, add two bay leaves, some pepper corns, 2 storks of parsley, some fresh thyme, roughly chopped onion and carrot and a stick of celery (optional, depends on flavour). Bring to a high simmer for at least 1 hour, 2 is better.  Skim off any fat and drain into a clean bowl or container. The flavours from its previous roast will also permeate the stock and give it a richer taste. If using a raw chicken place in pot with other ingredients, cover with water and allow to boil gently until chicken is cooked, remove whole chicken and set aside. You can if you want, gently brown the outside of the chicken in the pot first for added flavour.  It is up to you whether you want to take the meat off the chicken and re-add it to the broth or serve it on the side, a more traditional touch from Eastern Europe.

Once you have your stock, place a little oil in the pot to heat and then all other ingredients except the potatoes and dill into the pot to sweat off. Once sweating off is complete, onions will look glassy or translucent, add stock, dill and season, add extra water if needed.  It is optional to add a little sugar if you wish, however I find the natural sugars in the onion and carrots work fine for my taste. Once cooked though add the meat that you took off the carcass, heat through, check seasoning again.  I like to serve mine with large chunky garlic and dill croutons, I make by rubbing fresh garlic onto thick slices of old sour dough, then cut into large rustic squares and sprinkled with dill.  Cook in a low oven about 150C for 15 minutes.  You can also sprinkle these with sea salt or Parmesan cheese. Enjoy!                  

The Squires Bounty

Well, if it's past lunch time and you are hankering for a decent sized meal, sick of pizzas and toasties served during the dead time between lunch and dinner, then you will be pleased to know that the Squires Bounty is open for business.  We had a nice juicy scotch fillet here, available with your choice of sauce and chips and salad.  Located in Salamanca Square, behind Grape, the Bounty is a nice spot for drinks and food. A little on the expensive side, as there are plenty of places that offer steaks, burgers and food of the such in the area, at better prices, but not many of these places offer food all day, or if they do they revert to snack menus.  I was really pleased with the steak, a good quality cut, not too fatty or chewy and cooked perfectly to a medium rare.  It came with a delicious side salad that was dressed with a light lemon vinaigrette and consisted of thinly sliced celeriac and radish, not often found in the humble salad these days. I had a nice refreshing glass of Pipers sparkling to wash it down with and opted for a demi glace to go with the meat.  I have to say we picked this place out of desperation, as we had missed the lunch service and where absolutely ravenous for a decent meal.  It was a sunny day, and pretty much every place was packed with happy sun goers, however, Salamanca Square loses its sun in the afternoon, making it a cold and shadowy place. All this aside, we enjoyed our experience at the Bounty, and this place is a must for those who enjoy boutique beers, and quick bar snacks.  On certain days, the Bounty offer special pint and food deals.

 

Kathmandu Cuisine

Beautiful food, beautiful people and beautiful location. Kathmandu is relatively new to Hobart, offering a delicious range of Nepalese food, taking inspiration from their neighbours India, Tibet and China. Picture a quiet evening out with your loved one, tucked away in an intimate dining space, soft warm lighting and street views of heritage Battery Point. Or a lively get together with a bunch of friends out back. This place caters for all, providing excellent and attentive service. The menu is extensive, offering a range of dishes tailored for meat and vegetables.  We ordered a selection of curries, covering, fish, chicken, lamb and goat.  To accompany we had serves of garlic roti and rice, one infused with almonds, peas and currants.  The flavours in these meals are delicately complex, where saffron, cumin and cardamon marry black pepper cinnamon and ginger.  Beautifully presented, and prepared you will be hankering for more.  Chinese influences include mo mo or dumplings, fillings decided by the patron, and noodles, rice and soup dishes.  Prices are extremely reasonable, so don't be put off by its 'expensive' location. Located on the corner of Hampton and Francis Streets, Kathmandu is delightful and a fresh addition to dining in Hobart.



     

Lotus Eaters

Funky chicks cooking up a storm in the kitchen, creating some amazing tasty meals for you. Lotus Eaters offers delicious wholesome food made with fresh, locally produced ingredients.  Its a small place on the main road of Cygnet packed with bright and sunny character. They have plenty of outdoor seating, but its wise to book, as lunch time fills up fast. I love the food and atmosphere here. Plates often come with large servings of salad, fresh leafy greens and herbs. The staff here are lovely and friendly, with a genuine compassion for making healthy delicious food and supporting free-range and ethical farming practices.

I relished in a glorious lunch of French onion tart with trio of salads, stocked up with plenty of salad greens. The Tart was delicious with a rich combination of flavours attributed to dill, onion and cheese. I loved the vibrant colour of the carrot salad that was speckled with nigella seeds, delightfully dressed in a sweet vinaigrette. Alongside this was a herby apple and red onion salad combined with creamy fetta cheese and light lemon dressing. The stark contrast of flavours and colours was enhanced by a red cabbage salad dressed in balsamic.

French Onion Tart with Trio of Salad

My companion had the chicken dumplings in a delicious vegetable broth accompanied also with plenty of fresh salad greens and crisp vegetables.  The chicken dumplings were delicious, superbly spiced and matched with fresh garlicy herbs.  The broth had a clean natural flavour which exuded healthy elements into the rest of the meal. These meals are very generous, with at least 12 dumplings to the bowl. Definitely check this place out, its worth the drive. They also offer great breads, cakes and pastries.

Chicken dumplings in Soup

Spice World

Spice World is the go to place for all exotic and standard spices, pastes, herbs, dried pulses, flours and rice varieties. They make up their own mixes and stock a number of standard herb and spice combinations catering for Ethiopian, Mexican, Indian, Iraqi, and Moroccan cuisine to name a few. You can find many imported products, sauces, curry pates and specialty ingredients. In addition they stock fresh ingredients, such as herbs, chillies, galangal and lemon-grass.  Where possible Spice World will stock Tasmanian produce, such as Tas Saffron.  You can also find cook-ware such as Tagine pots and Arabic coffee dullahs. Spice World is the first place to go if you are looking for that particular ingredient. Impress your friends and support this longstanding family run business, when you host your next dinner party. Located in Wellington Walk, they also have a website and do online orders if you just cant make it in, however, you will be delighted by the fragrance of the store.

http://www.spiceworld.com.au/