Just when we thought we’d covered the flurry of new doors opening across Hobart- a few more appeared on our city doorstep. And they’re absolute charmers, even those that are not brand-spanking new! A prickly welcome at Chulos – albeit the cactus is just a baby - step inside and you’ll see some strangely familiar faces.

That’s right; Patrick Street is now permanent home to the Taco Taco folk.  You’ve probably smiled up at them in their food van while hoovering down a tasty burrito....sitting on a crate by a petrol bowser along Sandy Bay Road.

If you haven’t done so, it’s time to roll up to the bench on your skating crate at Chulos and tuck into baked huevos (eggs) rancheros with crispy tortillas. They also serve up house made bagels, corn croquetas, quesadillas and mighty fine coffee.

They’re casual and fun at Chulo, asking on the blackboard for everyone to be kind on their first day, and will always offer the same to you in return. So grab some friends, enjoy cruisy tunes and tuck in.

Where:
Chulo - 98 Patrick Street, Hobart

Head up Liverpool Street from the gorgeous Gather (featured in our last blog) and you’ll come to Three Little Feathers. Showcasing local designers and makers, this tasteful store is all about the little people in your life and maternity wear, but has plenty more hand-stitched goodness inside.

Where:
Three Little Feathers - 202 Liverpool St

Across the road, Mintage has delivered a whole new level of style to Liverpool. This petite bundle of quality is all about crafts, gifts and décor. You'll find a good serving of Tassie made treasures and also art/craft supplies for those occasional rainy Sunday arvos we have here. You’ll want to step inside- trust me.

Where:
Mintage - 221B Liverpool St

Further up the road to West Hobart is Verde – Karen Wagner Design. In the former video store of Landsdowne Crescent, you’ll be wooed by Karen’s attention to detail and naturally the beautifully decorated interior of Verde. It's all class in here. And the view from the street, Mount Wellington dressed in a dusting of snow is equally special in late October!

Just nearby in West Hobart, new accommodation is opening. It's called the Library House, so for those of you looking for a place to stay or locals needing a place to tuck the in-laws away over Christmas this might be just the ticket. The Library House is a cosy 1900 Federation home that blends old and new as well as Hobart does.

As predicted it has a library; a gorgeously well-lit space where hours will slip away. Sweeping views through floor to ceiling windows across the River Derwent and city might distract you from your pages, but so might your friends because this 'Hobart home' has room for eight.

Settle yourselves in with a good book and some local Pinot.

Find out more about the Library House, officially opening this coming Tuesday.

Not to be forgotten, just nearby in North Hobart is Providence Café. This cosy little treat is popular with the locals, where their coffee preference is sung out with their morning hello. The wholesome breakkies come with old-fashioned prices ranging from egg and bacon sandwiches with homemade relish (below) for $8.50 through to full menu options.

Where:
42 Newdegate St

Like the puppy below, keep an eye out too for Burger Haus (formerly Segretto's), soon to open in North Hobart. These fellows have such slick branding they’re even scorching a name on their buns. I think we're in for some tasty burgers.

364a Elizabeth St, Hobart

Is it just me, or does Hobart suddenly feel like it's bustling with energy and open for business? Wandering the streets I'm seeing new doors flung open for business, signalling a new confidence and rigour in the 'once sleepy' CBD. And these new folks are setting up shop in a way that highlights Tassie goodness- showing off where they source local ingredients, carefully selecting items made by local hands, and even allowing you to spin a record to match your brisket sandwich choice. In its own special way, Hobart is certainly open for business.

Take a peek below at some of Tailored Tasmania's new picks as well as some goodies that aren't quite shiny and new, but worth a visit. Below you can pick up some antlers on Liverpool Street, eat some well-aged Cape Grim beef or laze in picnic-style on the bends of Taroona.

You might recognise these fantastic burgers from Mona Market or even Dark Mofo where the crew wore goggles and 'torched' nearly 2,000 burgers in the first 15 hours. How could there be such hype? Well for one, the 14-day dry-aged beef burgers are incredible, and secondly if Stuart Addision had any more enthusiasm about ethical fast food he'd be herding us all round the city streets yelling its praises.

As we settle in to a delicious menu ranging from VERY sloppy joes to St. Peters Pass Wallaby burgers, Stuart tells us how they age the beef themselves, how everything is local, and his bigger hopes for the new wine bar and burger joint. He's so hospitable he even takes us on a tour upstairs, (before it was open to the public) and tells us of a dungeon down below....that we weren't game to enter.

If you like tender, juicy burgers served up with a hell of a smile and a friendly chat with the burger master himself, head to Tasman Quartermasters. And be sure to wash it down with a  Willie Smith's cider from, of course, just down the road in the Huon.

Address: 134 Elizabeth St

Well these guys will probably have you giggling before you even get your order in. After being mightily impressed that we'd parked over two car spaces, they offered for us to change the tunes on the record player below the counter. Nice touch. But as cheerful as they are, they mean serious business when it comes to locally sourced produce. They even have a whole map dedicated to ensuring you know where all the tasty ingredients hail from.

The beef comes from the windswept shores of Cape Grim, milk from Cygnet, fruit and veg from lush Huonville soils, the leaves from Saltwater River, lamb and pork from across the channel at Bruny and the tasty bread is baked by Pigeon Hole. So when you order any Schwartz sandwich, you know you'll be biting into a wholesome handful of Tassie. And I mean handful, they're very generous and each is filled to the brim.

Address: 133 Elizabeth St

For a retail intermission, stop in at Gather Handmade on Liverpool Street and pick yourself up some antlers! This cosy little delight is filled with handmade treasures, many of which are made right here in Tassie. Locals will recognise some familiar designs and be inspired by some new finds.

From fresh flowers to plush pillows to quirky hanging gardens and cow hide clutches, it's impressive how much is tucked inside Gather. But it's not just about what's on the shelf here, you'll be charmed by the friendly staff and if you're as lucky as me, even be given a delicious cupcake. That may have been a one off, but be assured every time you step inside you'll find something special here.

Address: 166 Liverpool St

A few peaceful bends out of Hobart is The Picnic Basket. I've been meaning to visit for quite some time, and let me say, I may have just found a new favourite hideaway for lazy, late Sunday brunch. It's everything a Sunday should be- warm and friendly, bright and cheery, and filled with the sound of morning chatter punctuated by the hum of a busy coffee machine. Move onto the menu, and who still serves soup with freshly baked in-house bread for just $6.50? 

That's right, they bake their own sourdough, fruit, rye and organic spelt breads in the big bright kitchen and even have their own 'recyclibrary' of books to choose from. Big windows invite the morning sun to stream through, water views line the back of the dining area and the Picnic Basket seems to cast a spell that would have you believe you're eating in a family home. The atmosphere is so relaxed, you could be forgiven for outstaying your welcome.

From a menu of politely named items including Tall Man/Woman's breakfast for those of us who are seven-foot and extra hungry, I chose Miss Watson's. She came with avocado, show roasted tomato and grilled holoumi on wholemeal toast and although I'm not sure who she is, I must say she was absolutely delicious.

Address: 176 Channel Highway

Berta is all about coffee, food and wine. And they do it very well. This stylish new addition to the 'NoHo' strip, captures the essence of North Hobart in one smooth swoop. It's has a cheery courtyard, fantastic breakfast menu, attentive service with complimentary smiles, and is the ideal place to catch up with good friends.

Although not new, Myu is an unassuming little restaurant on New Town Road that  can easily be missed. Once inside, Ian and Ling will have you feeling like you're part of the family. In fact, we were even served with one cute little baby attached as an 'apprentice waitress' who brought smiles to all the diners. Order a pan fried radish cake and you'll get a little smile if you're lucky! Tasty and very well priced treats range from sticky beef ribs to slow braised pork shank and fresh Tassie scallops. 

Address: Shop 2/93 Newtown Road

That wraps up a longer than expected wander through a few of Hobart's new doors. Although, Sweet Hut is also new to Sandy Bay Road and having stumbled through their door on opening day last Sunday, a gesture of complimentary cake was welcomed. So be sure to hop in there and sample Hong Kong style egg waffles served with Tassie Valhalla ice-cream and a range healthy juices.

It's an exciting time for Hobart as summer approaches and new businesses dot the city landscape. They've all taken the courage to offer something new to the city, so why not say hello and support them through the early days. And enjoy the new flavours, colours, and scents of Hobart in return.

Words and images by Alice Hansen

This is the type of book you hold in your hands and you know it's been three years in the making. It's a labour of love, much like the Agrarian Kitchen itself. Former Australian Gourmet Traveller food editor Rodney Dunn moved his family from the bustling streets of Sydney to settle in Tasmania. Here, he and his lovely wife Severine swung open the doors of a 19-century schoolhouse to create the Agrarian Kitchen - a farm-based cooking school drawing visitors from the world over.

It was a bold move in 2008, one where you'll read in the book that the Dunn's "bought the warmest woollen doona we could lay our hands on and set about moving to one of the coldest parts of Australia in the middle of winter." But as they stoked the wood fire, they knew they were onto something incredibly special- a way of life lived close to the earth where eating is in tune with the seasons and 'paddock to plate' involves a small few gum-booted steps.

And now, Rodney has released his first book- The Agrarian Kitchen so that you can enjoy a little snippet of the Agrarian experience in your own kitchen. The much anticipated book offers a collection of recipes coupled with beautiful imagery captured by Luke Burgess. As I read it, this book does not feel so much like a series of recipes but more a journey through the seasons and life at the Agrarian Kitchen - the scents, sounds, friends and flavours that are the Agrarian way.

Flowing in seasonal order from Spring, The Agrarian Kitchen is brimming with recipes that have been cultivated and refined over the past five years. They're the best of Rodney's own recipes, sprinkled with sound advice on everything from keeping animals and gardening through to foraging for mushrooms. We are reminded that "all the crops we grow today have been cultivated from a wild ancestor." In smooth style, Rodney takes you from the woods, to the kitchen, all the way to the dining room table. 

“For me, The Agrarian Kitchen represents the chance to share the simple pleasures of cooking and eating in tune with the seasons, and the rewards of a life lived close to the earth.” – Rodney Dunn

The passion in this book is unmistakable. It's not a cookbook but a way of life. And imagery from Luke Burgess conveys this beautifully. The recipes themselves use accessible ingredients, are easy to follow and each showcase some of Tasmania's finest fare. There's also a good splash of drink recipes, ranging from peach, mint and passionfruit iced tea to Elderflower Fizz.

If you think that this is the perfect book to slip under the Christmas tree for someone, you might like to meet Rodney and have it personally signed at the book launch. Rodney will be discussing The Agrarian Kitchen ($59.99) on Wednesday the 23rd of October at Fullers. Bookings are essential so just follow the details below:

Fullers Bookshop Hobart
131 Collins Street
Wednesday 23rd October
5 for 5.30pm
Reservations essential to rsvp@fullersbookshop.com.au

Last but not least here's a little treat for our readers- a recipe from this gorgeous book. Enjoy!

Serves 4
Chicory is the cold-weather equivalent of lettuce – something crisp and refreshing to offset a meaty braise. The characteristic bitterness of chicory, which is muted by the winter chill, also serves a higher purpose, helping our bodies to digest the rich foods of winter. In this dish various chicory leaves are teamed with soft polenta. At The Agrarian Kitchen we are lucky to be able to grind our own polenta from home-grown corn, which sends the corn flavour off the scale. Unless you are really pushed for time, I recommend traditional polenta over the instant version, which is pre-cooked and tends to be blander in flavour with less texture. This dish makes a lovely starter or a side dish to go with a beautifully chargrilled medium-rare steak.

Method

1. For wet polenta, combine milk and 300 ml water in a heavy-based saucepan and bring to a simmer over medium–high heat. Whisk in polenta, then reduce heat to low and stir using a wooden spoon until mixture is smooth and not gritty, about 1 hour. Stir in parmesan and season to taste with salt and pepper.
2. Heat olive oil in a frying pan, add bacon and walnuts and sauté over medium heat until bacon is browned and walnuts are toasted. Add vinegar and sugar and stir over heat to dissolve sugar.
3. To serve, spoon polenta onto plates, scatter with chicory leaves and spoon over bacon and walnut 

Get your signed copy of the Agrarian Kitchen book here

Words by Alice Hansen. Read about my trip to the Agrarian Kitchen