Some Things To Look At

An assorted group of photos.

I first saw these tea bags in Perth when I was there in September. Not being a tea drinker I bought one for Mum to try. Being a regular tea drinker, this one is called 'Forte' and Mum found it very pleasant. The tea leaves are in a silk pyramid with a leaf on a cord to remove it from the water. Since I've been home I have seen these in the local homewares store with lots of accessories to match.

This is a Salmon and Asparagus Pastry. A layer of sour cream with dill is in there too. I saw this made on one of the many cooking shows I watched, but in the end it didn't really do it for me. I don't think salmon should be fussed and fiddled with like this. Nice but not exciting.

For years I've wanted to make an Angel Food Cake. I finally found a tin (expensive) and made one (lots of egg whites - 12 to be exact). It looked great, did all the right things. I decided to split it and fill it with the half jar of lemon curd that I had. The sound when I cut it and the texture in the mouth was like a wetex when you first take it out of the packet, before it gets wet. what a disappointment. Nice with some form of wetting agent on it - like custard. So what went wrong? What does a good Angel Food Cake taste like?

Dried beetroot powder. A fun purchase to experiment with. I made fettuccine and served it with cheese and green spinach. Tasted the same as regular pasta, just looked a lot brighter.

Plum, Salamanca Square

I haven't had much of a chance to eat out in Hobart. After living for five years in a country town, we are now trying to make up for the drought of quality restaurants and are dining out as often as the budget and babysitter allows. Plum restaurant goes straight to the top of the list as the best restaurant yet, and one of the two best in the last five years. It must share the top spot with Ebb in Swansea. We had walked past Plum last time we ate in town and while it was on the 'to do' list it hadn't quite got to the top, until I read a local review. It then went straight to the top of the list and I couldn't wait. Read on and you will see why.

I did try to take some photos of the menu, but didn't think they were visible. Now I know with a bit of squinting you can see what my choices were. In the excitement of arriving and the chatting with staff as we left, I forgot to take a photo of the restaurant, it's amazing lights that look like big snowflakes and its classy interior. I'll have to save that for next time.

Confit of Coal Valley Pork Belly $17

It wasn't hard to decide what to eat. I had already had an insight into the menu and didn't change my mind once I had a copy in my hand. While we waited for our entrees we were served tasty warm bread rolls with unsalted butter and herb oil for dipping.
When this beautiful piece of pork belly arrived I was in seventh heaven, pork belly being one of my favourite pieces of meat. It was soft and succulent with a crispy skin on top, some soft pea puree and beautifully turned apples all served in a caramel dressing. We were told that this was the chef's favourite dish and that he loved cooking it, I certainly loved eating it.

Trio of Macquarie Harbour Ocean Tout $22

My husband chose the tout for entree and it too was amazing. Pictured from front to back is ocean trout jerky with lime and wasabi sorbet, smoked trout with beetroot jelly and mascapone and trout tartare on brioche. The trout jerky was similar in taste to a cold smoked salmon, although slightly thicker and chewier in a good way. The wasabi and lime sorbet was fresh with enough wasabi to taste but not to overpower or burn. The smoked trout was rich with a beautifully strong smoked flavour. The standout was the trout tartare on brioche. An oil based dressing held it together and had seeped into the brioche making it particularly tasty.

Braised Beef Cheek $16

I'd never had beef cheek before, it never being on the menu of any restaurant I had visited, but I had read about it in other reviews and wasn't going to miss the opportunity to try it. I was well rewarded, this was an amazing taste, rich, soft and slightly gelatinous as you would imagine a very slowly cooked lamb shank to be. While there is no bone for the meat to fall from, it broke apart with the gentlest poke of my fork. The beef was served on a white polenta and veal jus flavoured with a hint of bitter chocolate. That in itself was a tantalising thought. There was no specific taste of chocolate and certainly no sweetness. Had I not read it on the menu I would not have been able to specifically identify chocolate in the sauce but it gave the sauce a richness and smoothness that only dark chocolate could give. Instead of the beef sitting in a thin sauce, the thicker, darker sauce clung to the beef so you had some with every bite.

Marrawah Beef Fillet served on Potato Rosti with Beetroot Jam and Mushrooms in Shallot Jus $31.50

A perfectly cooked steak, served with some broad beans as well as the potato rosti and mushrooms. You can't fault a good steak.

Warm Lemon Meringue Pot with Lemon sorbet and a Lemon Friand $13

My husband chose well for dessert. There were four items on the dessert menu, the lemon pot, a chocolate tart with banana flavoured accompaniments, a steamed cherry pudding and a creme caramel. It was a difficult choice as they all sounded good. This time the cheese board didn't even get a look in.

The pot was full of a warm, very lemony, tart but sweet curd with a soft meringue on top and the sorbet was intensely lemon but sweet, palate cleansing but never bitter.

Creme Caramel with Home Made Vanilla Bean Ice Cream and Crisp Sweet Biscuit $13

The Creme Caramel was perfect, I couldn't fault it, smooth, creamy, full of vanilla beans as was the ice cream, but after the first two courses I had eaten I felt slightly let down. The pork and the beef cheeks were so amazingly good that the perfect creme caramel paled into insignificance in the shadow of these two dishes.

All I can say is you must eat here. Attention to detail, presentation and above all else, flavour. It was all there and made for a truly delicious and memorable meal.