{"id":29660,"date":"2013-11-20T07:41:08","date_gmt":"2013-11-19T21:41:08","guid":{"rendered":"\/\/www.lastminute.com.au\/vc\/blog\/?p=29660"},"modified":"2018-05-14T09:24:22","modified_gmt":"2018-05-13T23:24:22","slug":"a-gourmet-stay-in-hobart","status":"publish","type":"post","link":"https:\/\/www.lastminute.com.au\/vc\/blog\/a-gourmet-stay-in-hobart\/","title":{"rendered":"A gourmet stay in Hobart"},"content":{"rendered":"
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There\u2019s not much that will be get me excited about a 6am flight but when there\u2019s a date with a food tour waiting at my destination? Well that\u2019s a different story.<\/div>\n<\/blockquote>\n
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Especially when that tour has been recognised by Lonely Planet as one of the top ten walking tours<\/a> in the world!<\/p>\n

After quickly dropping off our bags, Mr LML and I are excited to meet Mary McNeill, the founder of Gourmania Food Tours<\/a>.
\nA trained pastry chef, Mary has spent time working in France and New York, before returning to her home of Hobart in 2011 to start her foodie business.
\nThere are a few options but we\u2019re doing the four hour morning city tour. Groups are intimate with a maximum of eight per session and luckily for us, today we\u2019ve scored a private tour.<\/p>\n\n\n\n
Hot tip:<\/strong><\/em> Have a very light breakfast (if anything!) or risk getting full too early.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Our first stop, the Jackman and McRoss bakery, is an early favourite. The savoury danish with goats cheese, caramelised onion, spinach and sundried tomato is possibly my highlight of the day and not something I would usually order. This is why this tour really is worthwhile: Mary has handpicked her favourite dishes and we get the spoils of her hard work!
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As we wander the streets to our various stops, Mary gives us insights into the history of Hobart (pointing out for example, the very first caf\u00e9 to open here). We also soon realise, Mary is a bit of a celebrity around town, everywhere she goes people seem to know her and at some of our stops, she\u2019s actually the one who created the dishes we\u2019re sampling when she worked there!<\/p>\n

Other highlights include:
\n\u2022 Salmon at Tassal\u2019s The Salmon Shop<\/a>
\n\u2022 Freshly crumbed fish courtesy of Fishy Business at Constitution Dock
\n\u2022 Grilled calamari with chorizo and eggplant puree at the Brunswick Hotel<\/a> (I never would have found\/chosen this spot but it is a winner)
\n\u2022 Vino sampling at Cool Wine<\/a>
\n\u2022 House-made sorbet at Smolt<\/a> (we came back here for dinner another night, highly recommend it).
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Hot tip:<\/strong><\/em> Booking your tour for your first day is the way to go. It\u2019s also a great way to get to know a new town and discover the spots you want to return to during the rest of your stay.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

After all that eating, we\u2019re ready to retire to our home for the night, the Salamanca Wharf Hotel<\/a>.
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Opened in 2012, it\u2019s perfectly located just on the edge of the Salamanca action.<\/p>\n

The hotel is inspired by Antarctica, with distinctive ice-blue styling and photography by Antarctic adventurer Laurent Dick.
\nOur premium apartment features a kitchenette, lounge area, bathroom (with walk-in shower and separate bath), and bedroom with queen bed. The polished floorboards, shiny kitchen finishes and subtle down lighting, provide a sleek, home-like vibe.
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After a power-nap (early flight plus walking and eating = exhaustion) we\u2019re ready to go again with an early dinner at the renowned Garagistes<\/a>.<\/p>\n

Walkable from the hotel (pretty much everything is), we arrive early to stake a spot courtesy of the no-bookings policy. A converted motor garage, the industrial vibe is surprisingly warm and inviting and we take a seat at one of the communal tables.
\nGaragistes offers a three or five course set tasting menu that changes frequently to reflect the seasonal produce (and yes, no surprises if you know me that we went the five course option).
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I\u2019ve been known to judge a restaurant by the quality of its bread and butter offering (it\u2019s the little things) and Garagistes offering is as good as Testsuya\u2019s, making a request for another serve compulsory.<\/p>\n\"<\/a>\n

It sounds corny but you can tell that each and every dish has been created by a team that truly loves food and values the difference seasonal produce can have in making a star dish.<\/p>\n

Garagistes is up there with one of the best meals I\u2019ve had this year. Just. Go!
\nThe next day, we hit up Hobart institution: the famous Salamanca Markets.
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Operating every Saturday from 8.30am until 3pm, the markets attract thousands of locals and tourists each week. Here, we stroll and discover nearly 300 stallholders offering everything from chocolates, desserts, jam and fudge, to cheeses, breads, apples and of course arts and crafts.<\/p>\n\n\n\n
Hot tip:<\/strong><\/em> Get there early and grab your goodies before the crowds arrive. It also gives you a better chance of chatting to the stallholders and getting their local knowledge.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

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Have you explored the Hobart food scene? Any tips to share?<\/h2>\n

Nicole and Mr LML were guests of Salamanca Wharf Hotel.<\/em><\/h4>\n<\/div>\n
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