For a quintessential dining experience that combines modern food with a touch of reminiscence of the Old Hobart Town days, you might want to consider giving Peacock & Jones a try.
One of two restaurants operated by Federal Group’s Henry Jones Art Hotel on the Hobart waterfront, Peacock & Jones occupies the space that was formerly used as the IXL jam factory since the late 1800's.
Out in the Atrium, some of the original factory fitouts have been retained such as the old beams, and black and white photos on the sandstone walls depict the old jam making days. Elegant mood lighting from giant candelabras and a flickering fire make for an atmosphere that is cosy and ambient.
We are very excited to welcome one of the newest additions to Hobart’s emerging waterfront dining scene.
To be specific, Pearl + Co is not entirely new. The restaurant (located within the ground floor of the Mures building previously occupied by Orizuru sushi bar) has been open for almost a year.
However, you may have noticed a recent surge in attention capturing dishes coming from their direction.
This is thanks to new head chef Joel Pead, formerly of Frogmore Creek.
Having worked alongside Ruben Koopman at Frogmore, Joel brings a very similar style of food to Pearl + Co, combined with his own exceptionally creative flair.
Prepare to have your sens ...
Every Sunday morning, a very dedicated group of people brings together some of Tasmania’s best producers, value-adders, baristas and buskers to deliver an event that has become part of the Hobart scene - Farm Gate Market.
Sitting and chatting with Madi Peattie, the market’s creator and driving force behind its success, one can’t help but admire Madi’s humble approach, especially considering the Farm Gate Market won the 2015 Tasmanian Tourism Award for ‘Excellence in Food Tourism’.
Having started in October 2009, Farm Gate Market just celebrated six years of operation. As we approach Christmas 2015, Madi has 250 growers and suppliers on her list of rota ...
by on 12/11/2015 - 04:26 am
He’s a fireman who was a nurse and she’s a former public servant with a cracking sense of humour. They live in Sandy Bay with their two young children and weimaraner. Robin and Antonia O’Brien might not fit the typical apiarist mould, but since beginning Wellington Apiary six years ago, the pair have settled in royally well.
“I didn’t think I’d end up making honey but I’m glad it’s worked out like this!” says Antonia, fresh from fixing hives.
This sweet business demands hard work, patience and smarts. All of which the young couple who met in a Hobart nightclub, have in spades.
“We make everything by hand. W ...
One of Melbourne's favourite food vans is expanding its patch to Tasmania.
Mr Burger has been operating in Victoria since 2012 and will bring its delicious American-syle burgers to Tassie with a launch at Room For A Pony (338 Elizabeth Street, North Hobart) on the 30th of October from 5PM-7PM.
It's not just any launch either... Mr Burger will be giving away free burgers to celebrate the start of their Tassie business!
Earlier this year, full-blooded Taswegian, Alex Haros, sampled his first Mr Burger on a trip to Melbourne. Consumed by the deliciousness, Haros decided to bring ‘Melbourne’s Best Food Truck’ (The Age, 2014) back to his home town of Hobart. After mo ...
Hartshorn Distillery is a new Tasmanian business that is something of a trailblazer. It’s a cousin to Grandvewe Cheeses, which has been producing sheep milk cheese in Birchs Bay, south of Hobart, for 13 years.
This unique distiller produces Tasmanian vodka from sheep’s whey. Ryan Hartshorn, the owner and manager of Hartshorn Distillery gave Tasmanian Food Guide some insight into how this seemingly unlikely spin-off came to be.
“The sheep’s whey is a bi-product of the cheese making process. I’ve been planning the development of the distillery for about two years now and it’s great to finally have it up and running”.
In an ...
Warning: Do not read this article without a decent supply of chocolate at hand. Be sure that you are aware the location of your nearest 24 hour chocolate store, because without it - the insatiable desire that will stir in your appetite when you read what is about to be revealed to you, will be simply unbearable.
In all seriousness, Tasmania is one of the world’s best kept secrets as a chocolate lover’s haven. The abundance of good quality, creamy milk from local dairies coupled with fresh flavoursome produce such as juicy berries, nuts and liqueurs - has well and truly put Tasmania squarely on the chocolate lover’s map.
Forget crayfish and abalone. There’s other sweet, edible treasures buried beneath Tasmanian waters being rounded up in droves by diver, Alex Isles.
The 29 year-old started the business, Tasmanian Ocean Produce last year. Alex says he saw a gap in the market and took the plunge.
“Most of the guys catching periwinkles and sea urchins are doing it on the weekend or for fun. The other guys diving like me seem to focus on supplying big volumes to the domestic markets rather than the niche ones. So I wanted to focus on peris and urchins rather than compete with the big boys for crays and abalone,” he says.
Alex says periwinkles, or peris, are a large marine ...
Massimo Mele picked up a bunch of spinach and couldn’t believe his eyes. Nor could he believe its refrigerated state a couple of days after buying it from Hobart’s Farm Gate Market: still so green, so alive. While he can’t credit his entire move to Tasmania to spinach, the chef admits it’s an example of the emerging food scene that lured him back.
After 20 years of cooking in some of the country’s busiest, best kitchens and alongside the famed chefs who owned them, as well as running his own renowned operation, extensive travel, TV appearances, accolades and playing brand ambassador; Mele has returned to put his stamp on Tasmania. It hasn’t been all ...
In the spirit of public service Tasmanian Food Guide has scoured Hobart to find the best pizza restaurants for 2015. Our commitment to delivering you only the best knows no bounds. We have endured the carbohydrate overload. We have battled our way through kilos of salami, the piles of ham, the countless cans of pineapple and the endless string of mozzarella cheese to satisfy your desires for the best pizzas. Pizza could possibly be considered a food group of it’s own. It’s a family staple, a side dish to those Friday afternoon beers. It’s a football lover's best friend. Who doesn’t love a good pizza? We sure do.
Our criteria for this list was quite simple - t ...