One week ago today I was having lunch in Templo, an Italianate, very small restaurant in Hobart.
Duck Polenta. On the side some pickled red radicchio.
Twelve days before that I was in Berlin. Four days before Berlin I was in Rome and before that Sicily, and prior that London and Nottingham.
And why go to Tasmania three days after I returned to Melbourne after seven weeks in Europe?
Tasmania had been arranged before Europe because our friend Valerie Sparkes was part of an exhibition curated by Julianna Engberg called TEMPEST at the Tasmanian Museum and Art Gallery (TMAG). It was part of MOFO. Two whole walls of this type of imagery – wallpapers.
I ate well in Tasmania, but I manage to eat well wherever I go.
I work hard at it – researching via books and web (I do not take much notice of Trip Advisor), taking note of restaurants I pass that look as if they may suit and looking at menus displayed, but most of all taking advice from others whose opinions I think I can trust (strangers as well as friends).
I feel that I should start with Nottingham, my first destination, but I have decided to start with Tasmania – my most recent experience.
View from Mt. Wellinghton.
The evening before I had lunch at Templo in Hobart, I was at Aloft, that has an Asian inspired menu and is a totally different dining experience to the Italian-ate Templo.
I am not a food critic and as you may have noticed in my posts I do not elaborate or philosophize about what I eat, but I will say that although I enjoyed the ambiance, service and some of the food in Aloft, I often thought that some of the dishes were overwhelmed by strong, salty flavours, whether they were garnishes, pickles or sauces.
I like robust flavours and certainly I had some at Templo but the flavours were well rounded…. the various tastes are balanced. Check the wine list too!
The food originated from humble beginnings – regional Italian on this occasion – but was adventurous, modern in taste and presentation. And not at all fussy – whether in name/ description or presentation.
Templo is a very small restaurant with only one engaging waiter – very personable and knowledgeable . As you can see by the menu on the board, there is little choice.
Below, Broccoli and Bagna Cauda. (Recipe below for Bagna Cauda).
This was described as Beef, celeriac…. I picked what type of cut the beef was as soon as I cut it and put it in my mouth – heart!!! Fantastic stuff… lean, great taste, all muscle. Waiter was impressed that I knew what it was. My father used to cook it for me- how could I forget!
We ate other stuff but how many photos can I include!
I love Tasmania – the scenery and the bountiful produce.
I did eat and drink well at other places in Hobart and on Bruny Island.
And, as on any trip I cooked in the places I stayed in , in Tasmania.
I appreciate the high-quality fresh produce along with the locally-produced meats, cheeses and fish.
I ate so much cheese.
And there is MONA. I could go on and on.
Bagna Cauda (it is Piedmontese)
I am amazed that I do not have a recipe for Bagna Cauda on my blog.
Bagna Cauda, translated as “hot bath,” is a dip for any combination of firm vegetables- cooked or uncooked.
A fondue-style fork will help. Slices of quality bread can be held underneath to catch the drippings and eaten also, if liked.
Here is a very simple recipe:
2 heads of garlic – separate cloves, peel
enough milk to cover garlic cloves in a small saucepan
about 25 anchovy fillets in oil, drained
300g unsalted butter, cut into pieces
300ml extra virgin olive oil
about 1 tablespoon double cream
Place the garlic cloves into a small pan, cover with milk. Gently simmer on very low heat until the garlic is soft.
Crush/mash the garlic into the milk (I use the back of a spoon), add the anchovies and dissolve them in the milk and garlic over gentle heat, stirring all the time. Add the butter and olive oil, bits and slurps slowly and stir gently to combine (without boiling).Take off the heat and mix in the cream.
Pour the mixture into a fondue dish or similar container that can be kept warm over a lighted candle or an appropriate burner.
I use this. I have a choice of two containers.
Place in centre of the table and dip in the vegetables.
Link to post CELERIAC (Sedano Rapa)