It’s part 3 already, and you’re still here? Well dang – good on you dear reader! Clearly Tasmania is on your radar, so without a further ado, let’s get right back to it!
What, three thousand six hundred words and ninety-seven pictures wasn’t quite enough hurt for you? What’s that, you want more I hear? In that case, welcome to my Tasmania trip part 2, where I (and you!) get a load of Tasmania’s prettiest landscapes at the iconic Cradle Mountain, see way too many waterfalls, and do a helluva lot of walking. Oh, and there’s also a pretty darn nice scallop pie, but I’m getting ahead of myself. Click right on in!
Part 1 | Part 3 | Part 4
Things to do and see in Tasmania – Launceston, Tarkine & Rocky Cape National Parks. Plus: Tasmanian Devils!
Ten thousand years ago, rising sea levels broke a bond in the south-eastern part of the Australian subcontinent. With that, Tasmania was born. It may be small – less than a tenth of the size of New South Wales, but it’s unique segregation from the rest of the mainland has allowed the development of incredible variation. If you think a couple of days here can “tick off” the state, think again. Extraordinary scenery, great food; welcome to Tasmania: I think you’ll like it here.
There’s an outbreak happening in Rushcutters Bay and fortunately it’s that of ACME, not acne. Think non-conformist, feel good rockstar pan-Asian/Italian fusion and you’re on the right track. Now, they even do brunch – and there’s not a smashed avo on toast in sight. Welcome to ACME, I think you’ll like it here.
Date Last Visited: 18/2/2017 (brunch) / 17/10/2015 (lunch a la carte)
Address: 56 Bayswater Rd, Potts Point, Sydney, NSW
Recommended Dish(es): baloney sandwiches, black garlic linguine, pig’s head macaroni
When March bookings re-opened for Sashimi Shinsengumi’s new Crow’s Nest location at 9am on February 21, the entire booking period was snapped up in 70 minutes. Desperate callers still ring chef Shinji Matsui and his wife Tomoko as late as midnight to try and sweet-talk them into securing them a spot. A restaurant that attracts this level of demand is something most Sydney restaurateurs would kill to possess, but that’s exactly what Sashimi Shinsengumi has achieved – and all Matsui-san did was to do what he’s always done: make darn good sushi. I can’t help you secure a booking, but I can show you exactly what you’ll be missing out on 😉
The struggle of aimlessly drifting along mazes supermarkets call “aisles”; struggling to absorb impenetrable food label jargon; eyeing down that seemingly tempting $7.5 for 3 bunch of Asian veg yet refusing to admit that half of it will spoil. And then there’s the act of cooking itself – what a BOTHER. Wouldn’t it be nice to throw caution to the wind, clear your mind, and take yourself to Impromptu Dining where everything’s taken care for you?
When I asked for the menu describing the meal I had just finished at Kichisen, head chef Yoshimi Tanigawa politely chortled – “it’s all up here” he said, as he gently tapped his head with a single finger. A profound demonstration of Kaiseki’s core tenet, where dishes ebb and flow with the seasons, never settling, was the key message I took from this. Welcome to Kichisen – an apogee of Kaiseki and Japanese food in Kyoto.
With a two week trip to Tasmania in the twilight days of December, the (primarily downhill) roller coaster that was 2016 concluded with good company and thankfully, adequate sleep. Nevertheless, I still managed to find time prior to the Tassie trip in gorging on far too many cakes and other sweet things in Sydney. We’re talking about beautiful creations by the talented @stephwoon, (not so) new products by Uncle Tetsu, and a few other sugary tidbits from various other locations – it was after all, Christmas (fatmas)! Fortunately, I did occasionally manage a savoury meal or two – read on for the full slice!
Locations Visited: Uncle Tetsu’s, The Morrison’s, Devon Cafe at Barangaroo, The Q on Harris, Rustic Pearl
Ethical eating. Sustainable agriculture. Farm to Table. Concepts with which we are all intimately familiar. This is not a fugacious trend, these concepts cannot be reduced to a set of transient hashtags. Merivale and Danielle Alvarez know this – taking two years to shape the embodiment of these values into one of the hospitality group’s biggest projects yet – Fred’s.
Let’s face it – life’s short. In between full-time work, having a social life, travelling and of course – eating, there can only be so much time for the blog. Sure, there’s my Instagram account which covers material I might not otherwise blog, but the reality is I want to share all my discoveries with my readers. Time is however, a luxury. Thus, going forward, I’m introducing a new series called “Quick Bites”. Read on to find out more!