Hobart’s Deep-to-Dish Adventure + Rose Wine

by Hobart Magazine

This writer and his brother wanted to plan something special for our Dad’s 60th birthday. Since he’s a seafood enthusiast, a trip with Tasmanian Wild Seafood Adventures seemed the perfect fit. On an early-summer morning, we gathered at Elizabeth St Pier. Their Cuttlefish catamaran was spacious for our nine-strong group. After introductions and a safety briefing, we dug into a platter of fresh fruits, cheese, nuts, bread, and smoked salmon. “Pace yourselves,” a crewmember said with a grin, “there’s going to be a lot of food today.” The drinks were complimentary, with options ranging from beer and wine to cider and soft drinks. I indulged in a bit of day drinking, feeling particularly pampered.

About 20 minutes into the cruise, the unexpected happened. We spotted a pod of dolphins, 15 of them! It was a magical moment watching the dolphins leap, spin, and dive beneath us. Next, we stopped under the towering Taroona sea cliffs, where the crew prepared blacklip abalone. We sampled both raw and buttered slices, and it was melt-in-your-mouth delicious. As we continued, we relaxed and admired the passing scenery with drinks in hand. At Bulls Bay near Bruny Island, our captain dived into the water to harvest live periwinkles and sea urchins. While he was under, we were given an oyster shucking demonstration, and got to try shucking for ourselves.

The diver returned with his fresh catch and also showed us a cute hermit crab he found, which he returned to the ocean after a quick photo op. The team then cooked the periwinkles and urchins. Though I was hesitant about trying them, I was pleasantly surprised. The periwinkles tasted like clam, while the urchin was sweet, briny, and rich. Our next stop was Shepards Point. A massive salmon was prepared before our eyes and we got to eat it raw, cooked, and off a Himalayan salt rock slab, which added a subtle saltiness. The fish kept on coming and we devoured it. As we cruised back to Hobart, the crew prepared Tasmanian Rock Lobster, served raw, cooked, and with butter. The best part, as always, was the limbs, packed with sweet, tender meat. To finish the day, we enjoyed a slice of freshly baked Huon Valley apple cake, a perfect end to a spectacular trip. The crew was friendly and knowledgeable, the cruise smooth and scenic, and the seafood incredible. And I think Dad liked it.

Ranita Ramen (206 Liverpool Street, Hobart) opened in early December – a nine-seat, ramen bar in the CBD. No takeaway, three options. Start with the rice bowl ($9) a daily offering, topped with cold raw fish atop warm rice. The contrast of cool and warm is a simple pleasure. There are two ramen options – pork shoyu ($29) and vegetarian miso ($28). The pork is served with ajitama egg, handmade speckled noodles and torched pieces of pork. Oishi!!

ROSÉ

Exploring one wine variety, with a local bottle and one from afar.

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Milton Vineyard 2024 Pinot Rosé ($33):

The middle of summer is when Rosé truly shines. Known for its crisp juiciness, it’s made by stopping the winemaking process before it becomes a red wine, and is perfect for the laid-back moments. Milton, a small family-owned vineyard on Tasmania’s East Coast, offers a bottle with a bright salmon pink hue and flavours of pomegranate and red berries, best enjoyed in the late afternoon sun.

Set the vibe:

Music: Porcelain by Moby

Food: Cured ham and melon

When: A balmy barbecue

AWAY

2021 Domaine de Triennes Rosé ($29): Hailing from southern France, on a vineyard north-east of Marseille, this crowd-pleasing bottle smells and tastes strongly of strawberry, with a hint of white flowers and vanilla. Just a short drive from the Mediterranean, this Triennes Rosé captures the vibe of a sunny, lazy afternoon by the coast.

Set the vibe:

Music: Comme Des Garçons (Like The Boys) by Rina Sawayama

Food: Prawn and mango salad

When: Summer afternoon hangout

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Extras

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

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