The Hobart

Recipes

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 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 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 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 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 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 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 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 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 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 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”.

Close
Escape To The Country
Pet the animals, walk in the wilderness, pick your own berries and enjoy colonial accommodation... Farmstays and day tours are popping up across the state, providing a fun weekend away for visitors and Hobartians keen to get their gumboots dirty. Here are four farms to visit this Spring.
Exploring The World’s Widest Canyon – Capertee Valley
The Blue Mountains and surrounding areas suffered greatly during recent bushfires but slowly the National Parks in New South Wales are reopening, with some ready to welcome visitors back.
Talk Sexy To Me …
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.
Madame Saisons: Corona Cuisine – Surviving Lockdown
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.
Hannah Moloney
Meet the Tasmanian designing a better life for us all. Hannah Moloney of Good Life Permaculture is a leading landscape designer and educator in South Hobart (you may have noticed her bright pink and green house up on the hill). She’s spent 15 years designing and managing projects around urban agriculture, small-scale farming and community development. She believes in ‘radical hope’ and facing the climate crisis in a proactive and positive way.
Australia’s Online Beauty Queen – Kate Morris
Kate Morris had an idea to sell cosmetics online at a time when it wasn’t done. She borrowed $12,000 from her boyfriend’s parents and set up an online store, Adore Beauty in the garage. Twenty years later, the business is thriving, enjoying annual revenue around $100m. Kate recently sold a chunk of the business to private equity investors, Quadrant.
What’s With The Weather?
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.
Transport Trackers – Your New Timewaster
It was almost 2am and US singer Halsey had just finished her set and was being whisked off stage at Falls Festival and into her waiting Tesla.
Cascades Female Factory Reopens
On a site where only the outside walls remain, how do you help visitors contextualise what happened inside those walls? At the Cascades Female Factory site in South Hobart, actor Karissa Lane, together with director Craig Lane-Irons and writer Finegan Kruckemeyer have created The Proud & The Punished, a 45-minute monologue to share the horrifying, heart-warming and sad stories of the women and babies, who went through the site from 1828 until 1856. At any given time there were between 700 and 1200 prisoners.
Day Of Impact 1967
Devastating bushfires on mainland Australia strikes vivid memories to those of us who lived through the 1967 bushfires in Southern Tasmania when 62 lives and 1293 homes were lost.
Magazine
AboutContributeAdvertiseNewsletter Sign UpContact
July 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!