Frank Restaurant

by Stephanie Williams

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.

It was so good I went back the next night and practically drank the sauce. Ever since, when I see a Moroccan cookbook I scour the pages to find how I can recreate that sauce. And I can’t. I had written it off as a moment in time – perhaps being on the road made it taste better than it was. I certainly wasn’t expecting to find it in Hobart.

Frank is on the ground floor level of the Marine Board Building on the waterfront, and apart from a small sign and glimpses of light behind the reflective glass, you could miss it. The menu is modern Australian with South American influences – the tone is set as you walk in to scented wafts of char-grill in the air.

The menu is for sharing, so we order a selection of starters and main sizes. I ordered the pumpkin cakes as a starter and I was so pleasantly surprised when it came with a side of fresh tomato sauce. Could it be my elusive Moroccan one? I was so impressed when it came pretty close, so I ordered a second serve just to be sure. Local natural oysters matched beautifully with a Tassie sparkling, a glass of Kreglinger. Next up was chargrilled broccolini, cavolo nero and stracciatella with a garlic and anchovy dressing, which we had alongside the hanger steak served with chimichurri and salsa picante and a serve of the beef and lamb molé with green rice. It was a great combination of flavours and the rice helped to fill up the hungrier of the two of us.

The cocktail and wine list is interesting, with lots of local options and a few from the mainland and further afield. I can’t go past trying a glass of “tap wine” just to see what it’s like (spoiler alert, it’s the same as regular wine, delicious!) and there’s also a reasonable beer selection, local and afar.

With no room for dessert, we call time but I’m already planning my return, if only for the condiments. ■

Dining Out meals are always self-funded.

Frank Restaurant

1 Franklin Wharf,

frankrestaurant.com.au

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Hobart Happenings

by Steph Williams

Bits and Pieces- June 2026

Hobart Happenings

by Steph Williams

Bits and Pieces – May 2026

Bits and Pieces- May 2026

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

Worker shortage is currently universal, there isn’t an industry that’s exempt. For Kelvin Smith, four years ago he decided there was a very obvious solution to the shortage facing the construction industry, and all that was needed was a little time, empathy and a helping hand. Integrate Workforce is a Hobart-based labour company with one requirement: a refugee/ migrant background. He’s also the outdoor piano man in his free time.

Landscape artist and creative Elliott Nimmo is enjoying discovering Hobart’s vibrant art scene and local environment after relocating here from London to pursue his art.

Even though Tasmania is known for its mild summers, it doesn’t take much to get sunburnt. Tasmania experiences extreme ultraviolet (UV) levels, but contrary to popular belief this isn’t due to the hole in the ozone layer, which is actually south of the continent.While higher UV levels often occur at the same time as higher temperatures, the two are not linked. Instead, UV levels are determined by the angle of the sun in the sky: the higher the sun, the higher the UV. In December and January, the position of the sun over Tasmania gives the state a UV index of 11 or more on most days, which is classified as “extreme” on the UV index. Tasmania’s lack of humidity and generally clear skies contribute to the stinging feeling of the sun. UV can reflect off buildings and water, making it possible to get a higher dose of UV from these reflected rays, even in the shade.

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.

A Holyman flagged ship hasn’t steamed up the River Derwent since 1984 but the company’s name still proudly adorns its former offices at 5 Morrison Street, Hobart.

Widening the Tasman Bridge to allow 3.5 metres on each side is a big win for walkers and cyclists.

Need a laugh? Check out @theinspiredunemployed feed on Instagram.

Rain, hail and shine, the school crossing guards are always there to help with a smile on their face.

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.

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!