Published 12th April 2017 | Blog
Tom McHugo's is a traditional pub in the centre of Hobart where the food is classic pub fare - but done very well and represents incredible value for money. And, to make it even more exciting the man at the stoves here is Tom Westcott who we first came across when he cooked at Garagistes with Luke Burgess. He then went on to make the West End Pumphouse a dining destination with his innovative dishes that were always packed with flavour, often using fermented ingredients for added interest.Read more about Tom McHugo's in Hobart
Published 12th February 2017 | Blog
Achille is the latest of Pierre Jancou's restaurant adventures. He is well known for his dedication to the promotion of natural wines and the very best produce available. We have been visiting his restaurants for many years now and have never had a disappointing meal.
Jancou's collaboration with talented chef Svante Forstorp has taken the food to new heights. It is bold, innovative and delicious. And, of course, there is an interesting selection of natural wines available.Read more about Achille in Paris
Sushi Suzuki, Tokyo
Published 12th February 2017 | Blog
Sushi Suzuki is a very interesting sushi place in Tokyo that was recommended to us for the quality of the rice and vinegar used by Takao Suzuki in preparing his sushi. On our recent visit to this serene establishment we were delighted with all elements of the many dishes we were offered and were very impressed with the balance and harmony that existed between the quality of the rice, the complexity of the vinegar used to flavour the rice, the freshness of the wasabi, the quality of the fish and the restrained use of the excellent soy sauce that was lightly brushed on the fish before being presented to us. No soy sauce or wasabi was provided for our use because it was totally unecessary. We will be providing a more detailed blog of our meal at this interesting establishment as soon as possible.
5F, Nogakudo building, 6-5-15 Ginza, Tokyo
Switch Coffee, Tokyo
Published 25th January 2017 | Review
Switch Coffee is a small coffee shop and roastery in the Tokyo district of Meguro where you can drop in to enjoy an espresso, a milk coffee or a pour-over filter coffee all made with beans roasted on the premises.
The proprietor is an engaging host with a good command of English from the time he has spent in Melbourne. You can also enjoy a glass of natural wine - one of the owner's passions.Read more about Switch Coffee
Le Cabaret, Tokyo
Published 25th January 2017 | Review
Le Cabaret is a pleasant restaurant in the Shibuya district of Tokyo serving very tasty food and a great collection of natural wines overseen by talented sommelier Yasuhiro Tsubota. The food has a French influence (rillettes of pork and duck, marinated sardines teamed with cold potatoes, snappingly-fresh oysters opened to order or steak frites for two) and the sommelier will always choose the right wine to match the food you are eating.Read more about Le Cabaret
Dier Makr, Hobart
Published 23rd December 2016 | News
Dier Makr has burst onto the food scene in Hobart with only social media to promote this relaxing space behind a quiet daytime cafe in Collins Street.
Dier Makr (ask them about the name when you are dining there) is a restaurant, a bar and a bottleshop all rolled into one appealing package. You can drop in for snacks (try the sweetbread "nuggets") and an amazing cocktail or a glass of wine, for a full meal at a very reasonable price or simply to buy a bottle of wine from their well-stocked cellar to take home.
The venue is the brainchild of Kobi Ruzicka and Sarah Fitzsimmons who moved to Hobart from Melbourne earlier this year. Kobi has cooked at leading restaurants overseas including Relae in Copenhagen (one of our favourite restaurants) and In de Wulf in Belgium (now sadly, closed).
We have eaten Kobi's food on a number of occasions recently and in the restaurant this week. He is a very talented chef who can turn the most humble ingredient into an amazing treat. Go here for the lamb on eucalyptus skewers, the oyster emulsion with lettuce, the fish and pil-pil sauce or any of the other very tasty dishes.Read more about Dier Makr
The Farm Shed, Bicheno
Published 22nd December 2016 | News
The Farm Shed is the new venture for Subi Mead and Helen Bain (formerly of The Left Bank in Swansea) who are still on the East Coast but this time in a purpose-built building in Bicheno. The food here is light and packed with flavour and the drinks options pay respect to local suppliers.Read more about The Farm Shed in Bicheno
Published 20th December 2016 | News
Fico in Macquarie Street is set to become one of Hobart's most popular restaurants. The transformation of this former newsagency cum cafe has been astounding. The owners and chefs here are Federica Andrisani and Oskar Rossi who are young but with lots of experience in high-end restaurants in Australia and Italy.
The space is light and airy and the tables are set well apart. The open kitchen provides a link between the chefs and the diners and a bar area provides a space to snack and have a drink from the clever wine list.
At a meal on the first night we were delighted with both the price and the quality of the food. We will write more about the food after we have eaten a few more times here, but the chickpea polenta chips, the zucchini flowers with tomato, basil and ricotta, the venison cappelletti (little hats) and the asparagus and taleggio risotto were just a few of the standouts. Expect to see us there often!
151 Macquarie St, Hobart.Read more about Fico
Published 24th November 2016 | News
Ettie's is a new bar and restaurant in the Hobart CBD established by the successful team of Carl Windsor and James Kingston from Willing Bros in North Hobart. They have assembled a vibrant team for this venture including chef Vlad Panevin formerly of Garagistes and Templo, talented sommelier Alice Chugg formerly of Aloft and restaurant manager Nicky Harris who has served us on many occasions at Franklin.
There is a space at the front for sitting and sipping either at the wide bar or on one of the comfortable chairs or couches. This area also contains racks of wines which you can consume on the premises or buy to take home. The restaurant space is very comfortable and the food is very appealing being rooted in French classics.
The photo above is of Ettie Rout who the restaurant is named after. Her fascinating story will be included in our more detailed review of the food when we post it soon.
100 Elizabeth St, Hobart
Butagumi - Tokyo
Published 2nd August 2016 | Blog
Butagumi is an excellent place to try tonkatsu cuisine in Tokyo. The pork here is chosen with care, the coating of the pork products is exceptionally crisp and perfectly cooked and the accompanying rice is the best available from the Niigata prefecture. Each cut of pork is cooked in a different way to ensure that the ratio of protein to fat is handled correctly ensuring that the umami in the fat adds to the dining experience. We were really impressed by the food and service at this enjoyable venue.Read more about Butagumi
L'Avant Comptoir de la Mer
Published 2nd February 2016 | Review
L'Avant Comptoir de la Mer is another tiny standing space run by Yves Camdeborde in the 6th arrondissement of Paris.
Here the seafood is excellent with dishes such as shucked oysters served with chipolata sausages or tagliatelle of cuttlefish or scallops roasted and skewered with a sprig of thyme.
All dishes are listed on the cute wooden menu boards hanging from the ceiling. The large fridges behind the bar hold a fairyland of natural wines to wash down the excellent dishes.Read more about l'Avant Comptoir de la Mer
Sushi Ya - Tokyo
Published 28th January 2016 | Review
Sushi ya is one of our favourite sushi restaurants in the city of Tokyo. The chef, Takao Ishiyama, is an expert in choosing the very freshest seafood and his knife skills and hand techniques are exemplary.
With at least 26 individual morsels, each absolutely delicious, it's hard to choose what to write about.
Of course everything was meticulous but it was exciting as well, completely unexpected at times, extremes of textures and a rollercoaster of subtle to intense seasoning. Such respect..
Some of the dishes that we were served are explained in the more detailed review.Read more about Sushi Ya