The Hobart

Food & Drink

by Stephanie Williams11 March
Winter in Tassie is Made for Eating

You’ve heard it before, and we’ll say it again, Tasmanian produce is amazing. And winter is the perfect time to get out and eat it all. Explore the markets, head straight to the farm gates or expand your cooking skills across the island.

by Stephanie Williams10 February
Urban Greek & Dumbo Dumplings

Sometimes you just want to enjoy eating something comforting. No fancy foams or trends, but just good, tasty fare.

by Max Marriott11 March
27 Hobart Friends Get Snipping For One Off Wine

The borders were declared shut in Tasmania on the 30th of March, 2020; the first stare to do so amid the COVID- 19 pandemic and hard lockdown of Hobart followed.

by Sarah Aitken1 May
Hobart Chefs: When The Obsession Becomes Real

Tasmania’s brand as a foodie haven is cemented. But within the local hospitality industry there are those who love to use local produce…and those who are next-level obsessed with it. We spoke to a bunch of Hobart chefs who are top of the game when it comes to fostering relationships with local farmers and growers.

by James Marten10 February
Danphe Nepalese and Indian Food + Peppermint Bay Bar and Bistro

Nepalese food is a comfort in our house. Having spent much time trekking and mountain climbing in Nepal as a younger man, Nepalese food is something I always love to go back to.

by James Marten10 February
Tom McHugo’s: Good Wine, Good Veggies

When I was younger, the things I looked for in a pub were somewhere with a comfy bar stool, cheap drinks, a social crowd and a few hot chips. As I’ve aged (hopefully gracefully), my pub ‘wishlist’ has too.

by Zilla Gordon10 February
Thai Food Memories in Moonah

Moving to Hobart from Brisbane almost two-and-a-half years ago, I’d heard this town served up some great food. I knew there were wine bars hidden around a sandstone corner, or I could pick locally caught seafood at tuck in while watching the boats at Constitution Dock.

by Stephanie Williams10 February
Tried Uyghur Cusine? You Can Now in Hobart!

You never know when you’re going to have your culinary world expanded and for me recently it was in the back on an Uber.

by Zilla Gordon11 November
Tassie Chefs Share Their Ultimate Christmas Kitchen Secrets

Festive season entertaining got you frazzled? We’ve got you covered.

by Zilla Gordon11 November
BONUS Christmas Recipes

A few extra festive recipes from some of Tassie’s top foodies to get you hungry this Christmas.

by Zilla Gordon1 December
Distillers Diversify to Conquer Covid

The green fairy has left bohemian Paris and come to Hobart.

by Stephanie Williams1 December
Rock And Vietnamese Roll

There’s quite a bit of choice when it comes to Vietnamese food in Hobart, especially with the staple banh mi bread roll.

by Zilla Gordon11 November
Dāna Eating House

Setting up shop during a pandemic was a risky move, but if the crowd at Dāna Eating House (Dāna) on a Friday night is anything to go by, it’s one that’s paid off. With tables of diners chatting and laughing over drinks, the music and conversation buzzes off the monstera-leaf-green walls. Low-hanging rattan lights and worn wooden floorboards give the newly opened South-East Asian fusion venue in Hobart’s CBD a relaxed vibe.

by Sarah Ugazio11 November
Madame Saisons: Post-Pandemic Party Preppers

As we emerge from the cold we’re certainly ready for more get togethers. However, while we can all be grateful for Mother Nature hitting the ‘Defrost’ button, we may not have the same spring in our step coming out of our caves this year. Lockdown in late summer through autumn, followed by winter’s frosty hiatus, may have left our social skills rather scant.

by Benedict Freudenmann1 March
How To Safely Exercise Your Gut

Although stretching your gut to make room for that last slice of pizza could technically be construed as an exercise, it’s unfortunately not what I’m here to talk about today. I’m talking about the impact of physical exercise on your gut health.

by Stephanie Williams11 August
Engineering New Winemaking in the Coal River Valley

Anh Nguyen followed her life purpose to switch from being an engineering academic to a biodynamic winemaker in the Coal River Valley. But, after winning a major agriculture award for innovation, Anh is bringing her past experience into her new direction.

by Stephanie Williams4 August
Hamlet Cafe’s Emily Briffa

Hamlet Cafe has been part of the Hobart hospo landscape since February 2016 and delivers targeted training and work readiness skills in order to tackle the barriers which prevent disadvantaged Tasmanians from participating in work and community life. Since then, founder Emily Briffa has helped to provide over 22,000 hours of work experience to over 260 Tasmanians.

by Sarah Ugazio1 August
Madame Saisons: Spice It Up

Making the most of abundant seasonal produce has never been more timely (excuse the pun).

by Matt Breen1 May
Matt Breen Of Templo

“This is something I’ll often make at home with dried Orrechiette, which you can easily find in most supermarkets. It’s a really quick and easy recipe to do. I learnt it when I spent some time in Sicily. If I’m not in too much of a rush, I’ll make fresh Orrechiette too.”

by Sarah Ugazio1 May
Madame Saisons: Green And Gold

While summer’s colourful crops may be well behind us, we can still hold on to the last harvest of berries, red greenhouse cherry tomatoes and yellow sweet corn before winter takes her pound of fresh. Though the seasonal palate through May and June is decidedly green and gold on both the plate and ground.

by Stephanie Williams1 May
Ruckus Fried Chicken

New Town Plaza probably isn’t your first choice for a dinner date locale but with the opening of Ruckus Fried Chicken a little while back, it’s stocks went soaring.

by Zoe Cooney1 July
Culinary King

If you’re after some tasty Indian cuisine then Culinary King is for you. Sitting among the restaurants lining Elizabeth Street in North Hobart, Culinary King is quickly becoming the go-to spot for delicious dhal, fragrant curries and top-notch naan bread.

by Sarah Ugazio1 July
Madame Saisons: Roots N’All

Tough and true Tasmanians stand strong in the face of winter, as do harvest veggies still growing in the garden. Brassicas and bulbs boldly anchor their stalks while underground tubers and root vegetables tightly take hold for the chilly months ahead. Whether one vigilantly braces or vigorously embraces single digit forecasts, the astringent crisp air tends to make us move a little faster homewards to hibernate. Quick shops, slow food and hot meals call for batch cooking.

by Simon Pockran1 July
Simon Pockran – The Old Wharf Restaurant Macq 01

“The hasselback potato is an oldie but goodie, you can’t beat some crispy potatoes on these cold winter days. These are best served with lots of butter and salt. You can find some really interesting varieties like pink fur apple potatoes at the markets, the more colourful the better. It takes a bit of patience to get them all cut but it’s definitely worth it. I love to eat these as a snack with a glass of wine or as a side dish with some roasted fish.”

by Genevieve Morton1 November
Suminato

There’s a buzz about Suminato in Sandy Bay. The Japanese restaurant opened 10 months ago in the former Witchery site on King Street and brings its own contemporary twist to a burgeoning Japanese restaurant scene in Hobart.

by Steve Cumper1 November
Steve Cumper Of Fern Tree Tavern

“In this simple dish, the flavours of Middle Europe sparkle with the smoked eel, dill, caraway and Russian salad. The salad, once a mainstay of menus decades past, is something not often seen today but I think it deserves another moment in the sun. I’d serve the dish with some chilled Tasmanian Vodka for a really authentic taste.”

by Sarah Ugazio1 November
Madame Saisons: Shady Servings – Colourful Nightshades Hit The Plates

Crossing over spring’s peak towards summer, the leprechaun-green shoots of new growth herald a rainbow of new colours for the plate. Pears depart while pops of red and blue appear in November’s fruit basket with the season’s first ripened blueberries, raspberries and strawberries.

by Genevieve Morton1 January
Bar Scene: Hobart- Let’s Go Out

Summer is here and Hobart’s bar scene has never been hotter. Tassie nightlife hits its peak when the weather is warm and our city offers intimate and quirky watering holes like no other. Here are our top picks for Summer.

by Iain Todd1 January
Iain Todd- Executive Chef, Saffire Freycinet

“This is a really nice early summer dish using buffalo mozzarella, it’s the most delicious thing! I remember when I was a first year apprentice in my first few weeks of working in a little restaurant in Melbourne after I had just moved there. My head chef gave me a little slice of buffalo mozzarella to taste when the cheese van had come around to the back door of the kitchen. It was one of those moments where the world stood still. So simple yet so delicious. That’s when I knew that I was going to be stuck in the kitchen forever.”

by Stephanie Williams1 January
Warming Winter Food At Bar Wa Izakaya

Sitting at the bar on a busy Friday night, my partner and I immediately have flashbacks of a ski trip we took to Japan a couple of years back. After skiing all day, the izakaya, (a Japanese version of a pub) became our go-to each night for dinner, drinks and fun. Bar Wa Izakaya, on Elizabeth Street between the city and North Hobart, is a cranking little spot which feels about as close to authentic as you can get this side of Tokyo.

by Sarah Ugazio1 January
Madame Saisons: Summer Love – A New Take On Classic Stonefruits

The Aussie summer comes with two big advantages. While we take an opportunity to relax and enjoy time with friends and family, the kitchen garden peaks in full swing. The abundance of growth and colour nods to a positive start to the new year. Resolutions to address expanding waistlines acquired over the festive season are buoyed by an array of choice to inspire creative salads, with bulging garden beds and pops of fruiting colour beckoning one to get moving outdoors and start picking summer’s harvest.

by Rhys Hannan1 March
Rhys Hannan- Owner/ Executive Chef, Small-Fry

I love simple, balanced cooking. Good ingredients prepared well never fail to impress and delight. I also – like any self-respecting human being – love fried food. Putting together this dish on a Sunday night with a movie and some of my partner April’s ice cream for dessert is the simplest of joys.

by James Marten1 March
More Than Meats The Eye – Mullet Cafe

With a name like Mullet Cafe and being perched above the rolling surf of Park Beach at Dodges Ferry, you’d think this place would be full of wax heads chugging on milkshakes and dimmies. But there’s more to this little local secret than meets the eye.

by Sarah Ugazio1 March
Madame Saisons: Savour And Relish

Ever wondered what Italians do for tomatoes in winter? Family traditions are still in common practice across this truss-loving nation to make homemade passata (uncooked tomato purée, strained and bottled), estratto (rich tomato paste), whole peeled tomatoes (canned in jars with lemon and salt), as well as Giardiniera (pickled vegetables in oil or vinegar and herbs) at Summer’s end.

by Stephanie Williams1 May
Vince Trim- Executive Chef, Mona

Pretzels are a firm favourite in my house. They are quick and fun to make, and you don’t really need to follow a prescriptive recipe so you can add any toppings and flavours you like.

by Stephanie Williams1 May
Family Friendly Dining

There’s family friendly, then there’s family friendly. The first is an establishment that has a kids menu – a few fried options and not much more. The second is somewhere that you genuinely feel comfortable being.

by Genevieve Morton1 July
Go On – Hibernate

If you’re feeling the pull towards hibernation – wellness practitioners say it’s time to slow down. Resist overloading your schedule, embrace the longer nights with adequate sleep and above all else – don’t push yourself. ‘Winter in Tassie is not the time to be feeling like a hamster on a wheel,’ Goulds naturopath Belinda Robson says.

by Sarah Ugazio1 July
Madame Saisons: Stocking Up

If there’s one thing we can all agree food should be right now, is that it’s got to be hot! Steaming porridge, simmering soups, roasts and ragus are all the rage, if not a vital requirement to keep us thermally stable.

by Stephanie Williams1 September
Ruben Koopman Of The Shoreline Hotel

The tuna in the picture is how we plate it in the Dining Room at The Shoreline Hotel. Of course, like always in cooking, you are free to present in any way you see fit!

by Stephanie Williams1 September
FICO

Sometimes you just need to go back to a place and rediscover it all over again. When Fico first opened back in 2016, I enjoyed the full experience of the tasting menu and savoured every dish.

by Stephanie Williams 1 December
Timbre Kitchen

Some food is just worth going an extra few miles to experience. Timbre Kitchen, just outside Launceston in the Tamar Valley wine region, has been on my radar for some time now. So when we popped up to Launceston recently with our two young kids in tow, we seized the opportunity.

by Sarah Ugazio1 March
Madame Saisons: The Subtle Art Of Christmas Feasting

Unless you’ve gone to the trouble of fattening up a fowl yourself, you may be gobble-smacked to know procuring a Tasmanian turkey is off the menu, literally.

by Benedict Freudenmann1 February
Does My Gut Affect My Mood?

As a nutritionist, gut issues are my bread and butter. However something most people wouldn’t associate with gut issues are mental health disorders. Yet I see it over and over again and research has proven that patients with persistent gut issues are much more likely to present with anxiety, depression and sleep disorders.

by Stephanie Williams1 February
Frank Restaurant

Years ago I travelled through Morocco and there’s one dish that still haunts my memory. It was a smoky evening in the Djemaa El Fna, Marrakech’s main square, and I found a very busy but non-descript stall serving fish with a seemingly simple fresh, cold tomato sauce.

by Stephanie Williams1 February
Why ‘Plant-Based Meat’ Is On The Menu

You might have noticed the term ‘plant-based meats’ more and more recently. It seems everywhere you turn, another business is creating a product that doesn’t contain any animal products and is made from plants. But why is there such an increase and is it any good for you?

by Benedict Freudenmann1 March
Are You What You Eat?

You need nutrients to survive. They’re the building blocks of all matter within your body. However no other topic on earth seems to have as much controversy as nutrient intake (your diet). It’s complex, it’s messy and no one seems to have all the answers.

by Stephanie Williams1 March
Changing The Guard At Franklin

There’s no doubt that chef Analiese Gregory has commanded the attention of the food world over the past few years, taking Franklin restaurant to the next level and becoming a poster girl of sorts for where food in Tassie is at right now.

by Sarah Ugazio1 March
Madame Saisons: Putting On The Fritts

March is a magical month when it comes to food. While technically Autumn, it really should be a special season unto itself and more aptly named “Late Summer”.

by Benedict Freudenmann1 April
Talk Sexy To Me - Gelatin: the Protein Powerhouse

If I asked you to think of a food item that makes you sexy, healthy, attractive, youthful and energetic I can almost guarantee that you didn’t think of gelatin.

by Benedict Freudenmann1 April
Diet and Immunity

Although we’re learning more about Coronavirus everyday, there’s currently no accepted conventional treatment or prevention of Covid-19. Because of this, natural alternatives are worth investigating.

by Sarah Ugazio1 April
Madame Saisons: Corona Cuisine

The vacant stare in front of the open fridge or cupboard has afflicted us all on occasion. No matter how much food we have in store, there seems like nothing to eat. When you’re hungry and lacking cooking inspo, the ‘hangries’ can easily take hold.

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Exploring Tassie These Winter School Holidays
We know that staying indoors with the family isn’t always fun. And while it’s obviously cold outside, you’re only a puffer jacket and beanie away from being comfortable and ready to explore. There’s lots of family fun to be had in all sorts of weird and wonderful places across the state these school holidays.
Sand Surfing on the Peninsula
The half-day walk to Crescent Beach in the Tasman National Park offers so much- including epic sand dunes for surfing and incredible views.
27 Hobart Friends Get Snipping For One Off Wine
The borders were declared shut in Tasmania on the 30th of March, 2020; the first stare to do so amid the COVID- 19 pandemic and hard lockdown of Hobart followed.
Danphe Nepalese and Indian Food + Peppermint Bay Bar and Bistro
Nepalese food is a comfort in our house. Having spent much time trekking and mountain climbing in Nepal as a younger man, Nepalese food is something I always love to go back to.
That’s DR Hannah Gadsby To You
From Smithton to Netflix and the Emmys stage, Tasmanian stand up comic Hannah Gadsby has forged an unlikely path. Following on from the massive success of her shows Nanette and Douglas, Hannah brings her new show Body of Work to Hobart this month.
PODCAST: Incat founder Robert Clifford on why electric boats are the future
Robert Clifford is the founder of Incat, a Hobart company building fast ferries for the world. Always looking to future opportunities, he has identified where Hobart sits in the next wave of transportation. For more of this interview listen to The Hobart Magazine podcast.
Is Tourism Ready For More Forestry Wars?
Tasmanian forests are special. They’re home to centuries-old trees, including the tallest flowering trees on the planet, and support unique native species. Yet not everyone agrees on how these forests should be managed.
Hobart Chefs: When The Obsession Becomes Real
Tasmania’s brand as a foodie haven is cemented. But within the local hospitality industry there are those who love to use local produce...and those who are next-level obsessed with it. We spoke to a bunch of Hobart chefs who are top of the game when it comes to fostering relationships with local farmers and growers.
Did You Know Australia’s First Female Doctor Was Hobartian?
Tasmania, despite its small size and population in comparison to the mainland, has produced more than its proportionally predicted percentage of significant figures and heroes of Australian history. 
Return Travellers Adding Pressure to Hobart Housing
For all of us 2020 was a year like no other, punctuated by rapid change and plenty of new challenges. For vulnerable people in Tasmania, including people facing homelessness, those on low incomes and those facing increasingly higher rents, it was very challenging. We are seeing a growing demand for homes in Tassie from international travellers returning home, people moving for work and others seeking the lifestyle that our Apple Isle has to offer.
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September 2021

Stay up to date with everything happening at the Hobart Magazine.

Thank you to Luke Brokensha for mobilising his friends and local residents recently to host two rubbish clean ups along the Hobart Rivulet after heavy rains.
The warm weather returns...hello summer.
Need a laugh? Check out @theinspiredunemployed feed on Instagram.
Moto Vecchia Cafe in Bellerive and Czegs Cafe in Richmond have joined the Clarence City Council dementia program, creating dementia-friendly spaces for all patrons.
It’s hard to believe it’s not standard practice to have a working phone in every aged care room - shared phones make private conversations impossible and increase the risk of spreading COVID-19.
Tacks on the tracks. Mountain bikers beware of tacks being left on certain tracks on the mountain.
Just when you think your cousins are alright. NZ Opposition Leader Judith Collins took aim at Tassie during her recent (unsuccessful) campaign, calling us Australia’s “poor cousin.” She also seems worried about us nabbing tech businesses, “It’s a lovely part of the world but do you necessarily want to go there with your high- tech business? Possibly not,” she said. We beg to differ!