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Tasmania’s Stories

Eating boom is chic, cosmopolitan

Edition 180_Lobster at the Landscape Restaurant

By Graeme Phillips

An article in a recent issue of the national newspaper, The Australian, was headed “God’s work pays off: Tasmania enters a wine boom.”

With almost 80 new restaurants, cafés and bars opening in and around Hobart in the past two years, the article could also have been titled "Hobart enters a restaurant boom.”

Not God’s work of course, but the work of local investors, chefs moving to Hobart from interstate and overseas, soaring tourism numbers and a local population only too happy to give every new venture a go.

More than giving it a go; it seems Hobartians can’t get enough of their food and wine.

In addition to the famed Saturday Salamanca Market, Australia’s largest, there are now farmers markets on Sunday in the CBD, at the Showgrounds, on the MONA estate in Berriedale, at twilight in Lower Sandy Bay and in Kingston, Richmond, Franklin and Cygnet in Hobart's surrounds.

On Friday evenings until the end of April, some two dozen food and wine stalls encircle the fountain in Franklin Square catering to after-work and early-dinner crowds.

On Sundays, food vans offer a wide range of food and wines at the Food Truck Market in Red Square at Macquarie Point, with cold beers very conveniently on tap just a few steps away at the Hobart Brewing Company.

And, of course, 69 stalls enlivened the whole of the Hobart waterfront with food, wine, whisky and rollicking fun at the annual Taste of Tasmania festival.

But it’s the new restaurants that are adding colour and excitement to the Hobart scene.

They range from million-dollar gastrodomes right on the waterfront to smaller, exceptional quality eateries on the corners and up the lanes of the CBD.

In just the past two months, a local operator has returned from years in Melbourne to open Born in Brunswick on the North Hobart restaurant strip.

Almost from day one it was turning over more than 100 covers at breakfast and lunch each day.

Another high-profile Melbourne chef has opened the small Dier Makr to instant critical acclaim, while a Tasmanian/Neapolitan couple — after years of Michelin-starred experience in Europe — has opened the beautiful, white-on-white Fico restaurant in the CBD, to similar immediate approval.

A Greek family has returned to Hobart after seven years in Crete to start what is surely one of the best, most authentic and fun Greek taverns this side of the Peloponnesus.

The plush Henry Jones Art Hotel has opened Landscape Restaurant, one of the most intimate and classically chic dining spaces in the city.

It has exposed timber beams, a collection of strikingly beautiful John Glover landscapes and John Glover Award-winning paintings all spotlit against rustic sandstone walls.

At the heart of the kitchen, there's an adjustable Asador Etxebarri grill fuelled with off-cuts from old port, sherry and bourbon barrels from the Tasmanian Cooper Company.

After seven years as the Executive Chef at MONA’s The Source, Philippe Leban opened his own 32-seat A Tiny Place four months ago.

With stylish period furnishings, interesting knickknacks and fabulous chalk designs on blackboard walls, patterned satin napkins and Laguiole cutlery from France, he’s created the most charmingly elegant café in town.

It's the sort of place that would delight romantic couples and stylishly dressed ladies seeking a morning Parisian-style hot chocolate.

And, after an invasion of American food a few years back with burgers, sliders, slow-cooked briskets and pulled pork everywhere, new establishments are now creating a much more sophisticated and cosmopolitan feel.

There's Syra with its colourful and delicious Middle Eastern fare, Mexican and South American every which way, wonderful Japanese exquisitries at Three Japanese.

Provincial French is uniquely partnered with the only Beatrice Potter garden outside England at Riversdale Estate.

And there's much more to come as investors and builders rush to bring new city hotels on stream.

Image courtesy of the Henry Jones Art Hotel

8 February 2017, Edition 180

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Facts about Tasmania

Tasmania

Tasmania is the southernmost state of Australia, located at latitude 40° south and longitude 144° east and separated from the continent by Bass Strait. It is a group of 334 islands, with the main island being 315 km (180 miles) from west to east and 286 km (175 miles) north to south.

Tasmania

Tasmanians are resourceful and innovative people, committed to a continually expanding export sector. In 2012-13, international exports from the state totalled $3.04 billion. USA, China, Taiwan, India, Japan and other Asian countries account for the bulk of exports, with goods and services also exported to Europe and many other regions.

Geography

Tasmania is similar in size to the Republic of Ireland or Sri Lanka. The Tasmanian islands have a combined coastline of more than 3,000 km.

Geography

The main island has a land area of 62,409 sq km (24,096 sq miles) and the minor islands, taken together, total only 6 per cent of the main island's land area. The biggest islands are Flinders (1,374 sq km/539 sq miles), King, Cape Barren, Bruny and Macquarie Islands.

Geography

About 250km (150 miles) separates Tasmania’s main island from continental Australia. The Kent Group of Islands, one of the most northerly parts of the state, is only 55km (34 miles) from the coast of the Australian continent.

Climate

Twice named 'Best Temperate Island in the World' by international travel magazine Conde Nast Traveler, Tasmania has a mild, temperate maritime climate, with four distinct seasons.

Climate

In summer (December to February) the average maximum temperature is 21° Celsius (70° Fahrenheit). In winter (June to August) the average maximum is 12° C (52° F) and the average minimum is 4° C (40° F). Snow often falls in the highlands, but is rarely experienced in more settled areas.

Annual Rainfall

Tasmania’s west coast is one of the wettest places in the world, but the eastern part of the State lives in a rain-shadow. Hobart, the second-driest capital city in Australia, receives about half as much rain as Sydney.

Annual Rainfall

Annual rainfall in the west is 2,400 mm (95 inches), but hardy locals insist there is no such thing as bad weather, only inadequate clothing. If you travel 120 km east to Hobart, you experience a much drier average of 626 mm (24 inches) a year.

Population

The 512,875-strong community spreads itself across the land; less urbanised than the population of any other Australian state. Hobart, the capital city, is home to more than 212,000 people.

Capital City

Hobart nestles at the foot of Mt Wellington (1,270 m / 4,000 ft) and overlooks the Derwent Estuary, where pods of dolphins and migrating whales are sometimes seen from nearby beaches. Surrounded by thickly forested rolling hills, the city is home to the state parliament and the main campus of the University of Tasmania.

Capital City

Its historic centre features Georgian and Regency buildings from colonial times. Hobart is home port for coastal fishing boats, Antarctic expeditions and vessels that fish the Southern Ocean.

Land Formation

Mountain ranges in the south-west date back 1,000 million years. Ancient sediments were deeply buried, folded and heated under enormous pressure to form schists and glistening white quartzites.

Land Formation

In the south-west and central highlands, dolerite caps many mountains, including Precipitous Bluff and Tasmania's highest peak, Mt Ossa (1617 m / 5300 ft). More than 42 per cent of Tasmania is World Heritage Area, national park and marine or forest reserves.

Flora

Vegetation is diverse, from alpine heathlands and tall open eucalypt forests to areas of temperate rainforests and moorlands, known as buttongrass plains. Many plants are unique to Tasmania and the ancestors of some species grew on the ancient super-continent, Gondwana, before it broke up 50 million years ago.

Flora

Unique native conifers include slow-growing Huon pines, with one specimen on Mt Read estimated to be up to 10,000 years old. Lomatia tasmanica, commonly known as King's holly, is a self-cloning shrub that may well be the oldest living organism on earth. It was discovered in 1937.

Fauna

Tasmania is the last refuge of several mammals that once roamed the Australian continent. It is the only place to see a Tasmanian devil or eastern quoll (native cat) in the wild and is the best place to see the spotted-tailed quoll (tiger cat), all carnivorous marsupials.

Fauna

The eastern bettong and the Tasmanian pademelon, both now extinct on the Australian continent, may also be observed.

Fauna

The Tasmanian tiger, or thylacine, was Australia's largest surviving carnivorous marsupial and is a modern day mystery. The last documented thylacine died in captivity in 1936 and although the animal is considered extinct, unsubstantiated sightings persist.

History and Heritage

Aboriginal people have lived in Tasmania for about 35,000 years, since well before the last Ice Age. They were isolated from the Australian continent about 12,000 years ago, when the seas rose to flood low coastal plains and form Bass Strait.

History and Heritage

Descendants of the original people are part of modern Tasmania's predominantly Anglo-Celtic population.

History and Heritage

Tasmania was originally named Van Dieman’s Land by the Dutch explorer Abel Janszoon Tasman in 1642. The island was settled by the British as a penal colony in 1803 and the original name was associated with the convict era. It was changed to Tasmania when convict transportation stopped in 1853.

Economy

A resourceful island culture has generated leading-edge niche industries, from production of high-speed catamaran ferries and marine equipment to lightning-protection technology.

Economy

Tasmanians produce winches and windlasses for some of the world's biggest ocean-going pleasure craft; large-scale inflatable evacuation systems and provide specialist outfit-accommodation services to the marine industry.

Economy

The Wooden Boat Centre at Shipwrights Point has re-established the skills and traditions of another age and attracts students from around the world.

Economy

Tasmania is a world leader in natural turf systems for major sporting arenas and in areas of mining technology and environmental management. Its aquaculture industry has developed ground-breaking fish-feeding technology and new packaging.

Economy

Tasmanians sell communications equipment to many navies and their world-class fine timber designers and craftsmen take orders internationally for furniture made from distinctive local timber.

Economy

The state is a natural larder with clean air, unpolluted water and rich soils inviting the production of 100 varieties of specialty cheeses, as well as other dairy products, mouth-watering rock lobsters, oysters, scallops and abalone, Atlantic salmon, beef, premium beers, leatherwood honey, mineral waters, fine chocolates, fresh berry fruits, apples and crisp vegetables.

Economy

Tasmania is a producer of award-winning cool-climate wines, beers, ciders and whiskies. Other export products include essential oils such as lavender, pharmaceutical products and premium wool sought after in Europe and Asia. Hobart is a vital gateway to the Antarctic and a centre for Southern Ocean and polar research.

Economy

The industries in Tasmania which made the greatest contribution to the state's gross product in 2010-11 in volume terms were: Manufacturing (9.4%), Health care and social assistance (8.2%), Financial and insurance services (7.2%), Ownership of dwellings and Agriculture, forestry and fishing (each 7.1%).

Getting to Tasmania

Travel is easy, whether by air from Sydney or Melbourne, or by sea, with daily sailings of the twin ferries Spirit of Tasmania 1 and 2 each way between Melbourne and Devonport throughout the year.

This site has been produced by the Brand Tasmania Council © 2014

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