Fish 349 - North Hobart

With friends visiting, it was a good opportunity to try another restaurant on my list. Our friends S & G are both fish fans so this was the ideal choice. This restaurant has a number of eating areas as well as catering for take away. We were quickly seated- they don't take booking for tables under 6 - read the menu and ordered at the counter.

There are two menus; the regular and a chef's special. They are both printed so the specials don't change. They are just a bit more 'up market'

Soon to be an Aussie tradition? The boys didn't think so....

Thai Fish Cakes $6.90

Crumbed Calamari $6.50

Grilled Tiger Prawns on Zucchini Fritter & Yoghurt Dressing $15.90

More like prawns in a pancake - but enjoyable.

Fish 349 $19.50
fish, scallops, calamari, coconut prawns, chips

My husband can't go past traditional fish and chips and he was happy with his meal.

Salt and Pepper Squid $15.90

with watermelon, rocket and pickled ginger salad.

This was my choice and I must admit to being a little disappointed. To me, Salt and Pepper Squid is not served in rings. Although it was fresh and hand cut you can't help thinking of the processed rings from the takeaway shop. Still, a generous and tasty serve.

Pistachio Dukkah Crusted Blue Eye $27.90
on saffron mash, asparagus and roasted red pepper aioli.

S ordered this and it didn't live up to her expectations. It just seemed to be fish and mashed potato.

BBQ Baby Octopus on a Greek Salad $19.50

This dish didn't really live up to expectations either. The octopus was in rather large pieces and didn't have that crunchy, just tossed on the grill taste. They were a little tough and chewy.

Steamed Chocolate Pudding with hot fudge sauce and vanilla bean gelati

$10.50

For a seafood restaurant they certainly excelled at dessert.

Kaffir Lime Panna Cotta with fresh mango & mint -ginger syrup

$10.50

This has to be one of the most amazing desserts I have tasted and would recommend it to anyone and everyone. The panna cotta was so smooth and rich I would hazard a guess it had been cooked like a brulee. The mango was perfect ripeness. But the finishing touch, the basil syrup poured over both the panna cotta and the mango was sweet, but herby, in a deep and meaningful way. It cut through the richness of the custard and the muskyness of the mango and blended perfectly with both.

bills - Darlinghurst

When we lived in Sydney, for some reason, I never got the opportunity to have breakfast at 'bills'. Now everyone knows of him, how he started and his famous scrambled eggs and coconut bread.

I have made the coconut bread often. I toast a slice - or two, place a generous pat of butter on top, dredge it with icing sugar, drizzle generously with maple syrup and then sit quietly by myself and enjoy the moments of bliss while I eat this divine breakfast bread.

A recent day trip to Sydney was started with breakfast at bills. While I forgot to take a photo of the beautiful deep pink juice, I did remember the large communal table and the famous scrambled eggs.
By the time we left people were standing around the walls waiting for a table.

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.

Smolt, Slamanca Square

smolt (n.) A young salmon at the stage intermediate between the parr and the grilse, when it becomes covered with silvery scales and first migrates from fresh water to the sea.
And so we dined at Smolt in Salamanca Square. Smolt is co owned by Tassal, Tasmania's largest salmon producer

Have you ever read a menu and found you couldn't decide what to have, there were just so many dishes you wanted to try. Well, for me, this wasn't one of those times. After reading through the menu twice I had a horrible feeling that it wasn't going to be a good night.

Entree options consisted of nine small plates, predominantly vegetable and pickle based. Followed by a choice of five pizza, four pasta dishes, five mains and four sides.

We eventually settled on a combination of dishes that all arrived together although we had asked for the entree first.

Ham Hock Terrine with Piccalilli and Brioche $15.50

Tassal Salmon Brandade and Gremolata Pizza $19.50

Rosemary and Garlic Potatoes $6.90

Gorgonzola, Pear and Walnut Salad $8.20

This wonderful dessert consisted of a creamy hazelnut and coffee creme brulee, a chocolate cannoli and panforte $14.90

I was too busy with my chocolate plate to taste the trio of icecream, but my husband reported it to be very good.

The main course selection included: salmon with a pea and broad bean crush, venison ras el hanout, rabbit and wagyu beef.

Other desserts included: masala poached pear with crumble and buttermilk ice cream, rhubart and goats cheese clafoutis with burnt honey anglaise and a cheese plate.

When I dine out, I like to be impressed by a menu, have trouble choosing and do deals with my husband so that he orders the other dishes I want to try. This time, it took a long time to select a meal from the menu. Although what we ate was beautifully presented and very tasty, I wont be in a hurry to return.

My apologies for the quality of the photographs. The restaurant was very dimly lit and I dislike using a flash when dining so close to other people.

Turkish Delight Panna Cotta with Pistachio Ice Cream

I have a bit of a 'thing' for panna cotta. Not so much a desire to eat one when I see it on the menu (that would be a creme brulee), but more to make the perfect one. Knowing this, a friend sent me a recipe she had seen in her local newspaper. A reader's request for the panna cotta at the Azafran restaurant was printed, and knowing my desire to create perfection she sent it on to me.

Turkish Delight Panna Cotta

The recipe for the panna cotta was followed to the letter. Even ringing the restaurant and talking to the chef via his wife (he had a sore throat) to check on some details.

Turkish delight melting into the cream

Azafran's Turkish Delight Panna Cotta
Serves 6
300ml thickened cream
1/2tsp vanilla bean paste
160gm rose Turkish Delight
30gm caster sugar
40ml milk
2 sheets titanium strength gelatine
15ml rose water
300ml cream whipped to soft peaks

Put the 300ml cream, vanilla paste, sugar, turkish delight and rose water in a stainless steel pot.
Over a medium/low heat whisk mixture to help it break down.
Soak gelatine sheets in water and set aside.
Once all the turkish delight has dissolved into the cream mix and it has just come to the boil, remove from heat and whisk in gelatine and milk.
Allow to cool at room temp (do not let mix go cold as it will set).
Pass the mixture through a fine strainer to remove any lumps.
Fold mix through the whipped cream. Place into 120ml dariole moulds or similar and set in the fridge for minimum four hours.
Just before serving, dip the mould into hot water for about four seconds but take care not to get the panna cotta wet. Run a small knife around the edge and turn the panna cotta out on to the plate.
Serve with pistachio ice cream, crushed pistachios and saffron fairy floss (available at good delis).

The above recipe was printed in a Brisbane newspaper but I have made a slight change, I soaked the gelatine in water and added it to the cream mixture with the milk.

The finished dessert was very rich with the sweet and subtle hint of roses. Of course I had to play around with it, and with apologies to the Azafran chef, here is my version.

I took what was left of the panna cottas out of their moulds and gently melted half of them and added a few drops of red food colouring. I then whipped in the remaining panna cotta and poured it into two glasses. Once this had set, I topped it with some pistachio praline and the pistachio ice cream, finishing off with saffron fairy floss and a shard of pistachio toffee.

Pistachio Ice Cream

500ml pure cream
40g (1/4 cup) pistachio kernels, coarsely chopped
4 egg yolks
155g (3/4 cups) caster sugar
2-3 drops green liquid food colouring

Combine the cream and the pistachios in a saucepan and bring to a simmer over medium heat.
Remove from heat.
Use an electric beater to whisk together the egg yolks and the sugar in a heatproof bowl until thick and pale.
Gradually stir the cream mixture into the egg mixture.
Transfer to a clean saucepan and place over low heat.
Cook, stirring with a wooden spoon, for 10 minutes or until custard coats the back of the spoon.
Set aside for 1 hour to develop the flavours.
Add the food colouring and stir until combined.
Churn in an ice cream churn as per manufacturer’s instructions.

Azafran Restaurant

97 Ekibin Rd

Annerley

(07) 3892 1776