The Hobart Magazine September/October 2018

THE HOBART MAGAZINE

FREE

/ SEPTEMBER/OCTOBER 2018: ISSUE 03

I N D E P E N D E N T + LO C A L

TIM BAILEY ON HIS HOBART CHILDHOOD, S TO R M Y W E AT H E R A N D LO N G E V I T Y I N MEDIA

S E P T E M B E R /O C TO B E R 2 0 1 8

W E LC O M E TO

THE HOBART MAGAZINE It’s a cliche but spring really is a time for newness and change. We emerge from the winter, looking forward to wearing a few less layers and soaking up the sun without the persistent cold air and anticipating what the upcoming summer might bring.

Much is happening around Hobart right now we’ve got development and planning decisions coming out our ears, we’re about to hit council elections (don’t forget to vote!) and of course Father’s Day is on 2 September - that can mean different things to different people so thank you to all those who take on the role of ‘father figure’.

We hope you enjoy our cover story chat with the effervescent Tim Bailey, a Lindisfarne boy and media stalwart once known as the guy who would do anything for a story, as well as the rest of our pages packed with local stories.

Thanks for joining us, we love having you here!

Steph editor@thehobartmagazine.com.au Editorial Editor: Stephanie Williams editor@thehobartmagazine.com.au Art Direction: CROPD Creative Pty Ltd Advertising advertise@thehobartmagazine.com.au Publisher Stephanie Williams Contributors Zoe Cooney, Winsor Dobbin, Molly Baxter, Genevieve Morton, Sarah Ugazio, David Ball, Darren and Jeanette Radley, James Marten Publisher Information While all care has been taken, some information may have changed since publication. The Hobart Magazine regrets it can’t accept liabilities from errors or omissions contained in this magazine. The publisher reserves the right to refuse, withdraw or amend all advertisements without explanation. Reproduction in whole or part without permission is prohibited. The views expressed in articles and advertisements are not endorsed by the editor or publishers. We welcome any questions or feedback, email editor@thehobartmagazine.com.au.

THE INBOX

Inbox page is taken from a selection of emails and social comments received by the editor. If you have a message to share, email editor@thehobartmagazine.com.au Extra History Lesson I picked up your magazine the other day at Sorell for the first time. It is a wonderful publication. I was particularly interested in 'The Origins of Salamanca'.

It was indeed interesting but was surprised that no mention was made to the name and where it came from.

Just in case no one knew, it was named after the battle of Salamanca where the Duke of Wellington defeated the French in 1812. Although it was previously known as 'Cottage Green' the thoughts of the then end of the Napoleonic wars where up to 6 million souls lost their lives was uppermost in their minds. It was truly the First World War and everyone gave a sigh of relief.

That is why Mount Wellington, the largest monument to the fallen was so named and of of course Mt Nelson.

Many of the soldiers who fought in the wars would have eventually arrived in Hobart and would have been proud to have fought in the battle. I know it was indeed a long time ago and has now faded into history much I suspect the Great War will also as time marches on.

However it is good to remember these things as they are something of what we were.

Peter James Seekings, via email Keep It Personal Just read my first edition! What a good idea. So different to the usual round of straight adverts for restaurants etc.

More personal stories ... great.

Dolly Bird, via email Oh My Curry!

Hello Hobart, just want to say thanks to Zoe Cooney one of our foodie customers who wrote a beautiful article in The Hobart Magazine. This article boosted our confidence and we got lots of new customers because of this article. Thank you kindly.

Culinary King Indian Restaurant, via Facebook

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WHAT'S INSIDE...

01 Welcome and Inbox 04 Local Lad 05 Local Lady 07 Tasman Sea Salt 09 Hobart Happenings 11 Vox Pops 12 Reader's Pics 13 Chef's Day Off 14 Cover Story - Tim Bailey 18 Calendar 20 Council Elections 21 Father's Day Gift Guide 22 Dining Out 23 Wine 24 Relationships 25 Madame Saisons 26 Travel 29 History 30 Women’s Adventure Film Festival 31 Dining Out - Gastown East 32 Reader's Pics

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LOCAL LAD Tell us a little bit about your work? A typical week usually starts with private practice, followed by rehearsals with the whole ensemble, culminating in a concert at the end of the week.

In TSO, there are several concert series including Masters, Family Classics, Education, Live Sessions, as well as recordings. I enjoy the challenge of playing a wide variety of music which changes every week.

Where's your favourite eatery?

I am a fiend for noodle soups.

Kopitiam on Collins St makes these in the Mee Hoon Kuay, Laksa, Tom Yum and Wanton varieties, and they are all delicious.

Where do you head for a coffee (or tea)? Stagg Coffee on Elizabeth Street.

Favourite Hobart secret? The Wobbly Gherka label and the events that they hold. They contain my favourite blend of quirky electronic music, ridiculous costumes and actual pickled vegetables.

HAYATO SIMPSON FROM WEST HOBART Interview Stephanie Williams

Apart from being a soloist with the Tasmanian Symphony Orchestra, Hayato Simpson loves to create, whether it be sound design, video editing or a little spicy Szechuan chilli oil.

Where do you live and what do you love about it? West Hobart.

It's a great neighbourhood, perfect distance from the city/North Hobart while still having the hills behind you.

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What's the best thing about Hobart? It's character and the lifestyle I'm able to have here.

And the worst? The week of false spring before the second phase of winter hits.

Why do you stay here? Apart from loving my work, I am also currently in several other artistic collaborations here in Hobart, which are too rewarding and fun to move away from!

And outside of work? Synths, sound design, electronic music production. After that I allow myself one other creative abyss a year - at the moment that is video editing. And this week I'll be making a Szechuan chilli oil for future dumpling adventures.

A quote to live and die by? "Don't sweat the petty things and don't pet the sweaty things." - George Carlin.

Hayato will lead the upcoming TSO Live Sessions at Huonville Town Hall on Friday 21 September, with a chamber-sized TSO in a casual setting with a bar and food trucks on offer.

Tickets $35 via www.tso.com.au

LOCAL LADY open. Now, I'm a writer of The Freedom Finders series: Break Your Chains and Touch The Sun are the first two books, which were published in April. They're Choose-Your-Own-Adventure style books, aimed at upper primary school kids, that put the reader in the shoes of migrants and refugee kids on a journey to Australia.

Where's your favourite eatery?

I'm a bit spoiled in South Hobart: it's hard to go beyond Ginger Brown where the staff even know what colour smartie my kids prefer on their gingerbread men! But when I venture further afield, I'm really excited by the Gormanston Road food store in Moonah, which serves Afghani food as well as corner-store takeaways, and employs lots of folk who came as asylum seekers. Their food is great and I love the Aussie/Afghan mash-up.

EMILY CONOLAN FROM SOUTH HOBART

Interview Genevieve Morton Picture Nick Tompson

Author Emily Conolan calls South Hobart home for the cloudscape, the backyard critters and the sense of community.

Where do you live and what do you love about it? I live in South Hobart, on the sunny side of the hill. I love the illuminated clouds, the resident wallabies and potaroos, and the way I can't shop at the Salad Bowl for five minutes without running into some extremely lovely person to talk to for ten minutes.

What's the best thing about Hobart? It's big enough for things to be 'happening' here and small enough to have a strong sense of community. I think it's a very fertile and supportive place for new ideas and initiatives to grow. Plus,

you can be at the beach or up the mountain in ten minutes.

And the worst? Sky-rocketing house prices and our current homelessness crisis.

Why do you stay here? Most of the people I love are here, or at least not too far away. It's where I'm raising my children and where I was raised, so there's a feeling of deep connection here, too. I'm also happy that Tassie is a place that's becoming increasingly multicultural and increasingly aware of its Aboriginal past and present.

Tell us a little bit about your work? I used to run Tasmanian Asylum Seeker Support when the Pontville Detention Centre was

Where do you head for a coffee?

Coffee makes me jittery and gives me headaches, although it is yummy. You'll usually find me making myself a rooibos tea with milk and honey at home.

Favourite Hobart secret? Boronia Beach out the back of Kingston, where you can often see fairy penguins. Sssh!

Which team? Meh. And outside of work? Travel, good friends, lounge-room discos with kids, avoiding housework, and reading awesome novels.

A quote to live and die by? 'There are no great acts, only small acts of great love.' - Mother Theresa.

I'm not a Christian, but that quote reminds me to leave ego out of it and just concentrate on the feelings behind the actions.

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FEATURE

Ray White Hobart 03 6231 1350 www.raywhitehobart.com 199 Macquarie Street, Hobart

FEATURE of land.” In cooler climates sea salt water is boiled into a concentrated brine, which is an extremely energy intensive process, and dried in large crystallisation trays. “This didn’t sit with our environmental values and was not economically viable given the cost and amount of energy required. However, we obviously also don’t have the climate for natural evaporation,” Chris said.

WORTH THEIR WEIGHT IN SALT Words Sarah Ugazio Picture Supplied

Sometimes it takes a fresh set of eyes to revolutionise old ideas.

Utilising one of Tasmania’s great natural resources with innovative and sustainable technology is exactly what local Chris Manson and partner Alice Liang have achieved in four short years of operating Tasman Sea Salt from the shores of Great Oyster Bay on the East Coast.

It would not be unreasonable to assume romantic ideals propelled Chris and Alice to leave a busy life in London to become artisanal producers in Tasmania. But it was watching a UK documentary on salt that highlighted that it’s a free and endless resource. Combined with seeing Chris’ parents use the English sea salt – the only one available at the time during a return visit home, it ignited a commercial concept they’ve pursued to become a successful venture.

Given the growing importance of food provenance and processing,

harvesting sea salt from our clean waters seems like an obvious commercial opportunity.

Yet understanding traditional production processes reveals why no one has done it - until now. Chris explains, “Salt can be sourced from land (either mined or raked from natural salt flats) or from the sea.

Sea salt is harvested by capturing sea water and using evaporation to dry out salt from the water.”

How is it made?

The method of evaporation is the key difference in how producers work with environment to extract sea salt, and hints to why no Tasmanian industry ever previously established.

In warm climates, man-made salt flats are created by trapping a high volume of sea water over a large open area of land, then using the exposed surface area, humidity and wind to concentrate the salt. Chris shares, “It’s a very slow process using a lot

Salty solutions?

With these barriers in mind, some clever thinking outside the box led Chris and Alice to apply a modified evaporative cooling tower and heat exchange pumps, technology traditionally used for air conditioning, together with solar panels to create a new method to heat sea water into a heavy salinated brine, using a fraction of the energy demanded by traditional boiling. They’ve used existing technology in an innovative and sustainable way to transform an old process. Apart from filtering the brine for sand, shells and seaweed, no further treatment is necessary due to the natural quality of the water.

Working with local chefs and providores has paid off, and production increased to 30 tonnes this financial year to meet demand since launching in 2014. While building the local market remains their primary focus, overseas sales are growing as a high-end export product.

Pursuing a start-up concept where no industry previously existed is risky business, however Chris and Alice are a great example of success by combining technological innovation with respect for our environment and natural resources. In the growing wave of local artisanal gourmet food producers, Tasman Sea Salt are worth their weight.

Buy Tasman Sea Salt online or via stockists listed on their website www.tasmanseasalt.com 7

Elise MP EliseArcher Archer MP MP Elise Archer

“She’ll be “She’ll “She’ll bebe apples” apples” apples” not, please contact if if not, please contact

not, please contact

EliseArcher Archer Elise

EliseonArcher on 6212 2210 6212 2210 oror

elise.archer@dpac.tas.gov.au elise.archer@dpac.tas.gov.au

on 6212 2210 or archer@dpac.tas.gov.au

LiberalMember Memberfor forDenison Denison Liberal

Liberal Member for Denison Authorised Elise Archer 62 Main Road, Moonah 7009 Authorised by: by: Elise Archer MP,MP, 62 Main Road, Moonah TasTas 7009

Tasmanian Theatre Company and Upstart Theatre in association with Hobart Youth ARC presents

Authorised by: Elise Archer MP, 62 Main Road, Moonah Tas 7009

— We're brand storytellers. We shape custom publishing, copywriting and content projects in the property, tourism, travel and design space.

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Sept 19 - 29 Moonah Arts Centre Tickets at tastheatre.com & Centertainment

HOBART HAPPENINGS SKYBUS NOW OPERATING

Rejoice! The SkyBus Hobart Express is now in operation with pick up and drop off kerbside at the Airport and convenient stops in the city – including their dedicated waterfront stop alongside the MONA ferry.

Tickets start from $18.50 one way for adults. www.skybus.com.au

GO WILD

The Women’s Adventure Film Tour rolls into town on the 8th September for the Hobart leg of the 28 stop tour. Head along to watch some of the world’s most inspiring women in adventure across 12 short films, half of which are from Australian adventurers. The tour is dedicated to women across Australia who make good health a priority, and is for women and men of all ages. Adult tickets are $25, $20 for concession and $15 for youth. www.womensadventurefilmtour.com

AN UPRISING AT MOONAH ARTS CENTRE

Inspired by real events, the Tasmanian Theatre Company’s new drama Uprising explores the nature of contemporary protest in Australia. It’s written by two of Australia’s most prolific playwrights, Patricia Cornelius and Melissa Reeves, and the work is bold, raw, fragile and reflective of the world around us. It takes an indepth look at how young Australians deal with the deluge of information and exposure to violence, bullying, self-worth and cultural identity and explores the questions - from where do they get their information and who should they believe? The cast features eleven emerging performers and opens at the Moonah Arts Centre on 19 September until 29 September. Book at www.tastheatre.com

GOING UP The council stoked fireplace at The Springs. Anyone can enjoy a fireside chat in the cabin, byo damper and order a coffee delivered to the table from Lost Freight.

Meningococcal vaccine. If you’re under 21 and haven’t had your jab yet, go get it!

Recycled Recreation store.

The place to buy secondhand adventure gear in Hobart, or offload your unwanted stuff, you gear freaks.

Fathers. We wouldn’t be here without them.

The Nappy Collective.

Donate clean and unused nappies at collection points around Hobart (and Australia) in October.

LOCAL COUNCIL ELECTIONS ARE GO

Don’t forget to vote in the upcoming local council elections in October.

You can play an important role in shaping where Hobart is heading.

Anyone who is enrolled for state elections is eligible to vote, so don’t forget to register if you haven’t already. The elections are conducted by postal ballot so keep your eyes on the letterbox.

HOBART’S NEWEST PLAYGROUND OPENS

Get excited kids (and parents!), the new Tolmans Hill playground, at the corner of Old Proctors and Woodcutters Roads officially opens on Monday 10 September at 10am. The nature-based playground’s centrepiece is the big old Blue Gum tree with a fort, climbing frame, picnic area and grasslands.

THE QUICK AND THE CREATIVE

Art Battle is live competitive painting and is working hard to create a platform for young, working artists to develop long-lasting careers.

Painters create the best work they can in 20 minutes and as they work, patrons move around the easels, closely watching the creative process.

The medium is acrylic paint and the tools allowed are brushes, palette knives or any non-mechanical implements. At the end of the round, the audience votes democratically for their favourite painting and may bid in a silent auction to take the work home. The next monthly battle takes place on 14 September, so head to www.artbattle.com for tickets or to register as an artist.

Whether you like the cable car idea or not, a new 2.5km road cut into the mountain has got to be a bad idea.

Packing fruit so there’s no option other than to consume single use plastic.

Try buying a kiwi fruit at one of the big chains without it.

The blatant self interest of some federal politicians.

Ramping. As the issues at the RHH continue, perhaps it’s time to consider some creative options like more bulk billing clinics in Hobart to ease the pressure.

GOING DOWN

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YOUR VOTE COUNTS! By voting you can help influence what sort of place your community will be. It is about your future so vote for the representative(s) you want. Talk to other people you know and encourage them to vote too.

Who is eligible to vote?

•

Are a resident of the Council area who is not on the State Electoral Roll (that is non-citizens).

City of Hobart elections are conducted by postal ballot. All elections for Aldermen are conducted using a multi-member proportional representation electoral system.

•

Own or occupy property in the municipal area (i.e. a business owner).

•

Under the postal ballot system there is a ‘polling period’ of at least 10 days (excluding any Saturday, Sunday or bank holiday), rather than a single polling day.

The nominee of a body corporate within the municipal area.

To enrol please fill out the electoral enrolment form available at hobartcity. com.au/elections and show supporting documentation that has your name and current address.

Voting in Council elections is slightly different to that in State or Federal elections.

While anyone who is eligible to vote in a State election can vote in a Council election, you are also able to vote if you:

2018 Election Calendar Activity Notice of Election Nominations Open 9 am Rolls Close 6 pm Nominations Close 12 noon Announcement of Nominations 12 noon Close of Polling 10 am

hobartcity.com.au/elections

Date Saturday 8 September Monday 10 September Thursday 13 September Monday 24 September Tuesday 25 September Tuesday 30 October

VOX POPS

WOULD YOU USE THE OUTDOOR POOL ON THE DERWENT IF THE CASTRAY ESPLANADE PROPOSAL IS SUCCESSFUL? If the old Iceberg’s in Sydney can do it in winter, then I’m sure it would be great here in summer at very least.

- Annabelle, Sydney 

I think the redevelopment of the site would create a great bustling area for locals and tourists alike and I would definitely use the outdoor pool every chance I get! Maybe only in summer though!

– Kurt, Margate

The kids and I would do it once or twice for the experience, but the cold would soon stop us going again. I think we’d rather go to the Doone Kennedy centre before going to an outdoor pool with no heating. – Wade, Snug  With a full wetsuit it would be great year round, but I think it would need to be heated to attract more people and families and justify the investment.

- Lizzie, Sydney 

Yes absolutely! I think it is an awesome opportunity and would love to see this at more beaches around Tassie.

– Kate, Kingston 

I think it’s a great idea and I’d bring my daughter down to enjoy the space. I think it would attract a lot of young families.

– Kate, West Hobart 

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PHOTOS Wandering with @nids272

Caption to go here

Mortimer Bay by @lalangrapher

Mt Wellington snow by @aaronchingaling

Peak hour by @digitalhippie67

Hug a snowman by @digitalhippie67

GET FEATURED @bobsyourunclebarber by @cavemanlife.com.au

Tag #thehobartmag or @thehobartmagazine to be featured, or send your pics to editor@thehobartmagazine.com.au.

CHEF'S DAY OFF

DAVID BALL

THE GLASSHOUSE, BROOKE STREET PIER Words and Picture David Ball

“I love this spring recipe, it makes a great Saturday lunch or light supper. In Hobart we’re so fortunate to have incredible markets on our doorstep, with amazing humans who have such a connection with the products they supply. Don’t get hung up on using the exact ingredients, make it your own and use whatever is on hand and in season."

Pan-fried Rainbow Trout, Broccolini, Elderberry Capers and Herbs

1 Rainbow Trout (a 400g fish should feed 2, or 1 very hungry person) Seasoned plain flour 2 knobs of butter Cooking oil

A bunch of broccolini

1 clove of garlic finely chopped 1 lemon, zest and juice

1 good pinch of elderberry capers (about a teaspoon), if these aren’t available baby capers will work too

A handful of edible leaves and herbs from the veggie patch A splash of good quality finishing oil Sea salt and black pepper

Ask your fishmonger to scale and remove the fins from your trout. Get your fish ready by patting dry with kitchen towel then rolling in seasoned flour, shaking off any excess. Heat a frying pan that’s large enough to lay your trout out flat. Apply a splash of cooking oil and large knob of butter, and when sizzling, pop the trout in and shimmy the pan slightly to stop him from sticking. Keep on a medium heat, taking care not to let the butter burn.

After around two minutes, depending on the size of your fish, turn it over and then give the pan another shimmy and cook for another two minutes or so.

Your fish is done when the flesh comes away easily from the bone when poked with a knife.

Remove the fish to a warm plate, return the pan to the heat and add another knob of butter and your broccolini. Cook until it’s just started to soften but not given up all hope, then remove the broccolini to the plate. Add the lemon juice, zest, capers, and garlic, and allow to sizzle until a light golden brown. Pour over your fish, season, and finish with a splash of oil. Serve immediately with a dressed handful of garden leaves and herbs, and bread with lashings of butter.

The Glasshouse, Brooke Street Pier 6223 1032, www.theglass.house Follow David on Instagram @chefdavidball

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COVER STORY

Comin' at ya!

TIM BAILEY Interview Stephanie Williams Pictures Supplied

As a career journo, Channel Ten's long-serving weather reporter Tim Bailey has pretty much done it all, from humble beginnings in his Lindisfarne backyard to the bright lights of Sydney.

S: How did a good Hobart childhood contribute to your life?

T: I grew up in Lindisfarne. We had a cracking back yard. It was an old pear orchard and Dad put in a little 18-hole chip-and-putt golf course and we used to have the Raminea Road Open, a little golf tournament every year. Dad would roll and paint a full cricket pitch, we had a flying fox out of the willow tree at the bottom. My backyard at Lindisfarne shaped who and what I've become. More importantly, my mum and dad have - as a cartoonist Dad had a brilliant sense of humor and mum was a librarian. She got me into reading. We just lived in that backyard and that’s where the adventures started. I haven't stopped adventuring since!

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S: You started your career at The Mercury, was media inevitable?

T: I've had an incredible ride. I love what I do. I started as a cadet journalist on The Mercury. When I started my dad was the political cartoonist, my cousin was the editor of the Saturday paper, my uncles were sports editors and sub editors. I was just given a chance because of my bloodlines. I think I was the 13th Bailey to join that place!

S: So a bit of nepotism then?

T: We just didn't know anything else. When I was six and my brother was four, I wrote a little neighbourhood newspaper about what was going on around our street. My brother illustrated it.

He now designs the back half of the Daily Telegraph every day in Sydney and he's the cartoonist, and I've been a journalist all my life, so we were never going to be anything else, even from that early age.

S: You were the first cadet in Tasmania to be given the West Coast bureau. How was that round?

T: Queenstown used to have a bureau believe it or not and you had to be a graded journalist to be sent there in those days. That was a really good learning experience for 12 months. My brother left Tasmania when he was 15 and got a job as a cartoonist on the Gold Coast Bulletin at the age of 16. He moved from Hobart to the Goldie and he was always at me, “Come up here.” I got a job on the Gold Coast Bulletin as well as starting my own little news agency selling colour stories around Australia and internationally, like dogs that could water ski, all the fun stuff.

It was prior to syndication and the digital world.

I was featured in The Australasian Post as the journalist who would literally do anything for a story. Six months later the executive producer of Good Morning Australia was

COVER STORY T: Being in front of the camera is particularly hard because you’re flavour of the month and then you're not. Everyone gets old. My good friend Sandra Sully has been there 27 years and I've been there 26. I just love what I'm doing.

I've got a great engagement with the audience and I can get out and broadcast wherever I want to. I only have to be in there for an hour or two a day, so I've got the day for myself to do lots of other things. I stay fit, I'm a copywriter and I'm also thrilled to be Australia’s ambassador to Cook Islands Tourism.

Long time pals, Tim and newsreader Sandra Sully

in a dental surgery in Mosman, Sydney and saw the story and rang me and said, “Hey, can I come up and interview you? There might be a position as a reporter on Good Morning Australia for you.”

Now, this was when GMA was big, Kerri-Anne Kennerley was hosting it and Larry Emdur was a reporter on it. I had long blonde hair down to my bloody waist and during the interview they said if I cut it, I could have the job. Next thing I knew I was a reporter on GMA on Channel 10 in Sydney, with short hair!

S: Did you enjoy the job?

T: It wasn’t really for me and I lasted two years. I loved live television but I wasn’t patient enough to go out all day doing a story. I did two or three years with 2DayFM, then Channel 10 came back to me and said hey, we’d like you to be involved in a breakfast show that ironically was called Good Morning Australia.

It only lasted a year and everyone got sacked except me. They gave me a morning show called The Big Breakfast with Tim Bailey. By this stage I’d covered everything - I’d had a surfing show, fishing show, did basketball, Commonwealth Games – but I realised that nothing lasts forever in television.

Everything’s got a 13 or 26 week lifespan. If you get lucky you'll get a year or two out of it. I thought ‘what space can I work in that will give me longevity in television?’

I remember seeing weatherman Brian Bury on TV and thinking that’s not a bad gig, I think I'd be good at that.

Anyway, two weeks later without me applying, he was moved on and they offered me the job! Be careful what you wish for because she happens, man! I've been at Network 10 now for 26 years.

S: In the current media landscape, that’s a phenomenal achievement.

S: Tell us a little about that?

T: We don't have kids and my wife and I had been looking for somewhere where we might throw the anchor out when ride is over.

We’ve been to most of the islands in Fiji, Hawaii, Tonga, Samoa, Vanuatu. But then we got to Rarotonga and just found paradise.

The Cooks is very popular with the Kiwis but Australians don't know about it yet.

S: How far is it from Australia?

T: It’s a six hour flight from Sydney. You leave at 10pm and you arrive at 7am. It takes you about 15 minutes to get from customs to cocktails! It's a little 35 kilometre round island with no buildings taller than a palm tree, no traffic lights, one roundabout and brilliant accommodation - five star resorts to seven star local houses with swimming pools. Tasmanians will love the place! It's one of those places that just grabs hold of you.

We spend two months of our year living over there now and we hope to retire there in the next few years.

I'm pleased to be involved in that.

S: Do you get back to Hobart very often?

T: I get back about four times a year. Mum and Dad still live there as my 106-year-old my great aunt.

She lives over on the eastern shore.

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Advertisement

“My job is to represent and help the people of Denison which includes Hobart, Glenorchy and Taroona.

Feel free to get in touch to speak with me or one of my staff.�

Andrew Wilkie MP Independent Member for Denison www.andrewwilkie.org andrew.wilkie.mp@aph.gov.au Telephone 03 6234 5255 Authorised by Andrew Wilkie MP 188 Collins Street Hobart 7000

COVER STORY

Ooh! Here's the fam bam

In the Cook Islands

S: What do you enjoy doing while you’re here?

T: We love staying in and around Constitution Dock at the hotels there, whether it be the Henry Jones, Zero Davey, etc. We love that little precinct. We dip our nose into the magnificent Tassie cuisine because there's nothing better. My favorite foods in the whole world are Tasmanian crayfish, scallops, abalone and flathead.

S: I hear you've got a soft spot for poodles.

T: Our two toy poodles, Surfie Tide and Motu Joy (fittingly meaning Island Joy), rule our roost. They are the most beautiful little girls. They just bring so much joy to our life but they're crackers.

Oodles of poodles

With Matt Preston

S: And you’re a bit of a Tassie surfing expert too?

T: Back in the old days I was asked to write the Surfing Guide of Tasmania for Nat Young, one of Australia’s most famous surfers who put together the Australia Atlas of Surf-ing. I was privileged enough to have been asked to write the Tasmanian chapter of that. I've surfed all the East Coast, Marrawah, the West Coast, Bruny Island. I know the coastline really well. As kids we holidayed all around the islands, we were beach babies.

S: And love the GG’s?

T: I am a keen horse racing enthusiast and currently have a

small interest in a horse called Moss Trip. She recently won a Group Three at Randwick and Australia’s richest Guineas - the Inglis Guineas. She’s trained

by Peter and Paul Snowden and could well be one of the best four year old mares in the country!

Very exciting times. I’ve also raced horses in Hobart - I won a Tasmanian Sires Produce and competed in the Launceston Cup and Tasmanian Derby at Elwick.

You can keep up with Tim’s adventures on Instagram at @dailybailey10.

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SEPTEMBER 2 SEPTEMBER

3 SEPTEMBER

6 SEPTEMBER

Celebrate dad this Father’s Day with a Blokes and Beers High Tea, or a three course French bistro lunch and car show at Riversdale Estate in the Coal River Valley.

Queens of the Stone Age will perform an exclusive acoustic show at MONA with proceeds donated to the Royal Hobart Hospital Children’s Ward.

Get your groove on with The Cat Empire at the Odeon Theatre.

7 SEPTEMBER

8 SEPTEMBER

14 SEPTEMBER

Catch ARIA award winners The Audreys at the Republic Bar tonight.

Discover local products and meet the brewers at the Tasmanian Microbrew Festival at Princes Wharf 1.

Join ISSUE and IMPACT at the Grand Poobah for a night of live music and good food to raise money for their 2018 aid projects in Africa.

15 SEPTEMBER

19 SEPTEMBER

21 SEPTEMBER

Explore the health benefits of fermenting food in a masterclass held at Teros.

28 SEPTEMBER

Catch Katie Noonan’s Elixir Gratitude & Grief with cartoonist Michael Leunig and the TSO at Federation Concert Hall.

UPRISING opens at the Moonah Arts Centre tonight, a performance exploring young Australian's reactions to contemporary issues.

30 SEPTEMBER

National Op Shop Week kicks off so get along to your local Salvos, Vinnies or Red Cross store to bag a bargain.

Our favourite funny man Jimeoin will have you in stitches with his show The Ridiculous at Wrest Point.

OCTOBER 5 OCTOBER

Held at the Moonah Arts Centre, Black Women Sing showcases the voices and stories of Tasmania’s Aboriginal and refugee women.

12 OCTOBER

Craft lovers should head to CraftAlive2018 over the next three days to learn, shop, and create.

20 OCTOBER

Grab your friends for a self-guided wine tasting tour of Hobart’s best bars and restaurants as part of the Urban Wine Walk.

30 OCTOBER

James Bond fans will not want to miss Kate Ceberano and Michael Falzon performing the music behind 007 with the TSO at Wrest Point.

6 OCTOBER

Catch comedian Judith Lucy at the Jokers Comedy Club tonight.

16 OCTOBER

Expectant new fathers head to Beers & Bubs at the New Sydney Hotel tonight learn how to support your partner through birth and beyond. Book ahead.

24 OCTOBER

Aussie bands Ball Park Music and San Cisco are teaming up and hitting The Goods Shed tonight.

7 OCTOBER

Who else is excited for the start of Daylight Savings? Remember to wind your clocks forward one hour from 2am and enjoy the extra sunlight.

19 OCTOBER

Head to the Bruny Island Bird Festival for a day of nature-based experiences for birdos and budding birdos.

25 OCTOBER

Get the family, some fairy floss and the showbags ready! The Royal Hobart Show officially kicks off today.

31 OCTOBER

Don your scariest tonight for Halloween. Download and display a ‘Trick or Treaters Welcome’ poster from Tasmania Police if you’re keen to share in the fun.

Picture Tourism Tasmania

ELECTIONS

You heard what he said!

THE KIDS DON'T CARE VOTING IN LOCAL ELECTIONS

Words Stephanie Williams Picture Carnegie Corporation of New York

Depending on your age, you may or may not care that elections for Hobart’s local councils and lord mayor are happening at the end of October. And if you’re under 35, the stats show that you probably won’t give a rats about voting in Federal and State elections let alone local council ones, but what’s the implication of that? It could mean old policies abound and fresh, new ideas may not see the light of day. It’s not to say that older candidates shouldn’t be there, but it’s about ensuring that the minds on the council are fresher than new white kicks.

Voting in council elections is a little different than in State or Federal elections. While anyone on the State Electoral Roll can vote in a Council election, you can also vote if you: 20

 Live in the council area but aren’t on the State Electoral Roll (i.e. non-citizens).  Own or occupy property in the area (i.e. a business owner).  The nominee of a body corporate within the area.

To enrol under these circumstances please fill out the electoral enrolment form available from your local council and show supporting documentation with your name and current address.

How can I make a difference?

As a voter, you can make a big difference in the upcoming elections. Here’s a list we prepared earlier: 1. You need to be on the State Electoral Roll to vote, so head to www.tec.tas.gov.au and punch in your details if you’re over 18.

2. Care about your city. Think the pool needs an upgrade? Tell your council. Feel strongly about how the mountain should be utilised?

Tell your council. Love a festival?

Tell your council. It’s their job to listen to your feedback to work toward a city that works for all of us.

3. Here’s a crazy thought, you could even run in the election yourself. You don’t have to be an experienced campaigner to run for council.

Find out more about nominations at www.tec.tas. gov.au/Local_Government_ Elections, nominations open Monday 10 September.

Y Pack Olive, $95, homestate.com.au 

Chai Latte Longneck candle, $29.95, homestatehobart.com.au 

Cheers to Dad

Xperia Ear Duo, $399, store.sony.com.au 

Last minute Father's Day buys

 Patagonia Responsibili-Tee, Classic Navy, $59.95 and Men's straight fit cords khaki, $129.95, patagonia.com.au

Joco 20oz waterflask, $59.95 , 8oz ecocup, $21.95 , www.jococups.com.au

Mister Beard Balm, $35.00, homestatehobart.com.au 

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DINING OUT

Deliziosa!

PIZZA PERFECTO AT TI AMA Words Molly Baxter Picture Instagram

Restaurateur Bella Lubiana has clearly inherited a love of hospitality. The owner of Berriedale’s popular Local Pizza and daughter of winemaker Stefano Lubiana, her newest venture Ti Ama (Italian for ‘she loves you’) has filled a gap in Hobart’s restaurant scene, providing a funky disco space complete with a glitzy, mirror-tiled pizza oven, neon signs, eclectic furniture and a mural brandishing an artist’s view of what could only be described as a vibrant rainforest.

Open for about eight months on Castray Esplanade in Battery Point, Ti Ama serves up superb pizza and hand made pasta, while you wine and dine to the sounds of a DJ and sip at a wonderful range of local Tassie wine and beer – think Moo Brew Mid Strength and a Glaetzer-Dixon Sur Lie Chardonnay from the Derwent Valley. Spritz cocktails are a-plenty and there’s a solid range of other creative cocktails. Mains include slow dough wood fired pizza, house made pasta, salads, and share plates.

Pizzas are priced from $22 to $28 and you can grab a bowl of pasta for about $26.

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If you’ve tried Local Pizza, you’ll find a pizza from Ti Ama is similar. Expect soft dough with flavours from the wood oven, a hint of sour and a perfectly chewy texture. From toppings like roast potato, herb cream and mozzarella, to garlic and chilli Australian prawns and chorizo, there’s something for vegans, vegetarians and meat lovers. Those who don’t eat dairy or gluten are also catered for.

If you’re not into pizza or pasta, you can’t go past the Cape Grim braised beef cheeks with farro risotto and kale, and you’d be hard up to hear a complaint about the Spring Bay mussels.

Ti Ama’s ambience and menu is a clear sign that Hobart is flourishing. It’s catering to an audience that has been demanding a vibrant food scene for a long while and has very much over delivered. You can find Ti Ama on Instagram @tiama_hobart.

13 Castray Esplanade, Battery Point tiama.com.au

WINE

Inspecting the vines

FROM LAW TO WINE

HOW SAMANTHA CONNEW MADE THE LEAP Words Winsor Dobbin Picture Supplied

When she elected to strike out on her own five years ago, creative winemaker Samantha Connew had a choice of wine regions throughout Australia and New Zealand.

The New Zealand-born lawyer turned winemaker opted for the Coal River Valley because of its quality cool-climate fruit after stints making wine for big interstate names including Wirra Wirra and Tower Estate, as a wine researcher and a spell as chief judge of the Sydney Royal Wine Show.

Connew fulfilled the dream of owning her own vineyard by buying the Palisander vineyard, planted with pinot noir and riesling, in the Coal River Valley in early 2016.

Her label Stargazer became an almost instant success and nowadays demand exceeds supply – forcing Connew to plant new vineyards – four hectares of pinot noir, chardonnay, gamay, riesling and pinot blanc to meet that demand.

Connew’s winemaking style veers towards minimal intervention with natural yeast ferments and some skin contact part of her repertoire.

“I just love the opportunity to work with pristine Tasmanian fruit - and to craft the wines in a style I am passionate about,” she says.

Connew has just had an unusual problem: so popular were her Stargazer wines that she had none left to sell.

“It’s a nice problem to have in that people are clearly enjoying the wines I am making, but at the same time it has been frustrating,” says Connew.

Whites from the “standout” 2018 vintage will be among the new wines out on September 1 when she releases her 2018 Riesling, 2018 Tupelo blend, 2017 Pinot Noir and 2017 Chardonnay.

Get your hands on some at www.stargazerwine.com.au

spring wine suggestions Moores Hill 2018 Pinot Rosé This is a savoury, pale rosé which pairs superbly with everything from spring salads to Middle Eastern feasts or Asian stir-fries. You'll find juicy strawberries and cream characters on the palate, which finishes crisp and dry. Enjoy well chilled. $30.

Resolution Vineyard 2017 Pinot Noir Made from fruit grown at one of the most southerly vineyards in Tasmania - at Middleton in the d'Entrecasteux Channel. This new-release is dark and inky, still a little taut, but it has good bones and will develop into a beautiful wine that can be cellared with confidence. $27.

Moorilla 2013 Muse Extra Brut Rosé Canadian-born winemaker Conor van de Reest is making some outstanding wines at Moorilla, sourcing fruit from all over the state. This is a fresh and vibrant aperitifstyle bubbly that has spent five years on lees and is drinking brilliantly right now. $50.

23

RELATIONSHIPS

Oh hey there Sparky...

THE SPARK

HOW TO RECAPTURE AND NUTURE PHYSICAL CONNECTION Words Darren and Jeanette Radley

“So, are you two still having sex?”

This is a question that usually comes up during couples’ therapy, usually met with, “Gee, it’s been awhile.”

“Yeah, what has it been? Three months?”

“More like four months, but who’s counting?”

Then there are some couples, who after a long pause comment, “Umm, when was Kevin Rudd prime minister?”

Keeping the sexual spark going in a long-term relationship can be a bit like keeping a beautiful garden maintained. It takes hard work and commitment otherwise the weeds grow up, and eventually the garden withers and dies.

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If the sexual spark is allowed to wane and die off, it can be very daunting when you want to try again.

According to the Gottman Institute of Relationship Research there are three important ways to breathe life back into your sex life.

Firstly, sexual chemistry and foreplay occur outside the bedroom and well before closed doors at night. This can be achieved by being attuned to your partner’s love languages and performing little acts of love throughout the day. The five love languages are touch, time, gifts, acts of service and words of affirmation.

Secondly, put some rituals in place. In other words, in long-term relationships life can increasingly become busier and spontaneity feels like a long-lost friend. Rituals allows you to create little acts of kindness and love unique to your relationship

- a special date night once a week, or a code or symbol that represents your desire to make love.

Thirdly, couples who have healthy sexual chemistry prioritise their relationship. Marital satisfaction sharply declines after the birth of a child, requiring couples to increase efforts to maintain balance in their relationship.

Lastly, it doesn’t have to be all hard work, inject some fun and play into your relationship and watch your sex life bloom into colour.

Darren Radley, Relationship Counsellor & Sex Therapist Jeanette Radley, Psychotherapist/ Counsellor & Mediator The EPICentre at 160 New Town Road, New Town.

P: 6228 5535 www.theepicentre.net.au

MADAME SAISONS artichokes are in your ‘too hard basket’, leave it to the professional chefs of Hobart and enjoy their seasonal specials.

Give peas a chance

YES PEAS

SPRING VEGETABLES BACK IN PLAY Words Sarah Ugazio

Despite the lingering slap of cold morning air, the blooming blossoms outdoors are a sure sign winter’s grip has cracked and the kitchen garden is starting to get some spring in its step. Though the season’s stride starts slow, asparagus crack the ground with white, green and purple spears. Regarded as a gourmet seasonal star, the versatility of asparagus lies in the various ways it can be cooked and included in every meal of the day: sautéed for breakfast alongside poached eggs with a drizzle of good olive oil; blanched slices served in lunch salads; and grilled spears provide a smoky crunch paired perfectly with fish or lamb for dinner.

Pods pick up the pace with sugar snap and snow peas being another offering of fresh textural crispness.

They should be stored in an airtight container and can be served raw, blanched, steamed or stir fried.

Broad beans are best in show early

in the season, though can be frozen if shelled to enjoy in warmer months ahead. Peas and beans should be celebrated as a fresh change from winter’s starchier root vegetables; but more so because they can be easily mixed and matched in any number of dishes – blanched, steamed or smashed, they provide a great base for any side dish, salad, stir fry or even centre stage as a vegetarian main course (see recipe).

While additional greenery on offer provides for culinary creativity, one of spring’s peak performers – the globe artichoke - is often overlooked, likely owing to its intimidating preparation. For those up for the challenge, the globe artichoke is a rather ornate looking flower, and plenty of online tutorial videos exist demonstrating how to cut down to the artichoke heart.

Grilled, steamed or simmered, they are a gourmet delight served with a butter-based sauce. If globe

Green Spring Pea Salad with Goats Feta Ingredients (serves 4) 100g Shelled baby peas (fresh or frozen) 200g Mix of sugar snap and snow peas 50g Broad beans (optional) 1 Fresh mint, large handful, washed 2 Watercress, large handfuls, washed 2 tsp Dried mint 3 Spring onions (or ¼ red onion), thinly sliced 100g Goats feta (or Danish feta), crumbled Pinch sea salt and cracked pepper Dressing 3 Tbsp Extra virgin olive oil 1 Tbsp Honey 1 Tbps White balsamic vinegar* 1/2 Tbsp White wine vinegar 2 tsp Sesame oil Method Fill a medium pot with water and bring to the boil. Set a medium bowl aside filled with chilled water and a few ice cubes. Blanch peas by plunging into the boiling water for one minute (if using frozen peas add first and cook for an additional minute) then scoop out and plunge into iced water to cool, then drain.

Make dressing by microwaving the honey for 15 seconds in a jar, then add all other ingredients and shake well. Toss mint, watercress, onion and blanched peas in a serving bowl.

Top with the cheese and dressing.

Season with a pinch of sea salt and cracked pepper * If you can’t find white balsamic vinegar, a good quality normal balsamic vinegar will be fine.

Follow Sarah on Instagram at @madamesaisons 25

TRAVEL OFF THE ISLAND

GENTLE GIANTS Words Stephanie Williams Pictures Tourism Australia, Australia's Coral Coast

With direct flights now operating between Hobart and Perth, far flung WA destinations like Ningaloo Reef are suddenly that little bit closer.

As the world’s largest fringing reef (it’s huge at 260 kilometre long) Ningaloo is the only place in Australia where you can swim with whale sharks, turtles, manta rays and humpback whales at any given time. Swimming with whale sharks should be on every Australians bucket list - it’s a truly humbling experience watching on as these massive and majestic beasts glide through the open ocean, but more about that soon!

To get to Ningaloo Reef, you can fly to Perth, then it's a hop, skip and flight up to Exmouth, 1270 kilometres north. Exmouth was originally formed to support a military base during the Second World War but now it’s the gateway to the reef and home to prawn 26

farming, tourism and cyclones (if you’re unlucky). It’s also bordered

by Cape Range National Park – this area is where the red dust of the outback meets the bright blue sea. It’s truly spectacular.

Travelling as a couple, we checked into Exmouth Escape Resort, offering comfortable four star apartments with a fantastic pool. It would be just as great for families, with lots of space in each villa. But we were there to explore the underwater paradise so we started with a dive at the Navy Pier - consistently voted one of the top ten dives in Australia.

Access to the working Navy Pier is limited so you can only do a dive with Dive Ningaloo. You’ll see an incredible array of marine animals in every nook and cranny - nudibranches, eels, shrimp, octopus, huge grouper, sea snakes and sharks such as grey nurse, reef and wobbegongs.

But onto the big event. The whale sharks visit Ningaloo from about April until July each year, and while it’s not guaranteed you’ll see them, it’s pretty likely. We booked in with Ocean Eco Adventures, who have their own spotter plane and comfortable boat. They get you in the water with some manta rays first, just so you can get a bit of snorkelling practice in first.

Their spotter plane heads up to see where there might be whale sharks, and before we knew it, we jumped in the water with not one, but two incredible fish. It’s hard to keep up - even though they look like they’re just gliding through the water, they’re actually motoring so we had to work hard to stay alongside.

It’s incredibly moving and at one point I was overwhelmed with what I witnessed up close and ohso-personally. If you’re there in July and August you can also swim with humpbacks, which I’m told is equally as exciting.

Back in town there’s a few good options for eating and drinking.

We enjoyed a simple fish and chips from Blue Lips, while there are also two new breweries, Froth Craft and Whalebone Brewery to try. And be sure to taste the local Exmouth Gulf prawns while you’re there.

For further adventuring head to Coral Bay, just south of Exmouth.

It’s a holiday town boasting beautiful beaches, a great pub and accommodation options from backpacker hostels through to hotels and liveaboard dive charters.

Or head further south to Carnarvon, Kalbarri, Monkey Mia and Geraldton, which are all fascinating areas worth exploring. www.australiascoralcoast.com

TRAVEL

Follow the manta rays

Whalesharks grow up to 16 metres!

Going under

Bill's Bar at Coral Bay

Feeling very small

HISTORY

SIR JOHN GELLIBRAND

THE SEEDS OF LEGACY SOWN IN TASMANIA Words Zoe Cooney Picture Australian War Memorial

You might have heard of Legacy?

It’s an Australian charity that supports families impacted by the loss or injury of a loved one serving in the armed forces. What you might not know is that the roots of Legacy can be found right here in Tasmania, thanks to the work of Sir John Gellibrand.

Gellibrand was born in Ouse, a small town in the Central Highlands of Tassie in 1872. His father died in 1874, so his mother, Isabella took her family of seven children to England. Gellibrand eventually attended the prestigious Royal Military Academy Sandhurst and graduated with the highest marks in his class. He served in the Boer War and World War I, and like thousands of Australians, played an integral role at ANZAC Cove in Gallipoli.

Gellibrand was known as a hard worker and exceptional leader, and undertook lots of different roles and leadership appointments

throughout his military career. He was honoured with many awards for his service, including the Distinguished Service Order.

After the war, Gellibrand decided to return to Tasmania. He tended to his orchard at Risdon, and also worked as Tasmania’s Public Service Commissioner, Victoria’s Police Commissioner, as well as the Federal Member for Denison in the House of Representatives. He was a busy guy!

In 1923 Gellibrand took his passion and concern for the welfare and interests of returned Australian soldiers to Tasmanian business people with the aim to form a club to support and encourage exservicemen in business. The club was established and named the Hobart Remembrance Club.

Ex-serviceman and a colleague of Gellibrand’s, Stanley Savige, was inspired by Gellibrand’s work and the success of the Remembrance

Club and was urged to create something similar in Melbourne.

Savige did, and the Melbourne Legacy Club was established. The Legacy movement quickly gained popularity and spread across Australia. It was later suggested that Legacy should extend its cause and also provide care and guidance to the children and families of deceased servicemen, which has been the charity’s mission ever since.

The Hobart Remembrance Club changed its name to Hobart Legacy in 1944 and in 1945 purchased the 159 Macquarie Street property, which is still in operation today. That same year, Gellibrand passed away.

Sir John Gellibrand certainly led an interesting life and his work has continued to help thousands of Australians well after his passing.

Legacy now cares for over 60,000 Australians, 96% being elderly widows - what a legacy for Gellibrand to leave behind.

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FILM

Dr Rachael Aldermen on Albatross Island

GO WILD

WOMEN’S ADVENTURE FILM TOUR HITS HOBART Words Stephanie Williams Picture Matthew Newton/Rummin Productions

In Australia we’re lucky to have some pretty amazing adventurers, but until recently their stories were rarely seen on the big screen, with adventure film festivals dominated by overseas male content. Well all that is about to change as the second season of the Women’s Adventure Film Tour hits Hobart on Saturday 8 September at the Stanley Burbury Theatre at UTAS. This year’s tour includes twelve short films, half of which feature local adventurers. You’ll witness first hand the grit and determination of Australia’s best female rock climber, Monique Forestier, take on the mountains with the youngest Australian to summit Alyssa Azar, journey across Greenland on a bicycle with record breaking expedition cyclist Dr Kate Leeming, experience snowboarding in Iran through the eyes of international snowboard competitor Michaela 30

Davis-Meehan and get a glimpse into life as a competitive adventurer with world champion trails rider Janine Jungfels, and Australian and New Zealand Olympic skiers Anna Segal and Janina Kuzma.

to a remote and beautiful corner of Tasmania and into the lives of the endemic albatross that live on only three islands around our state and the scientists who are working to ensure the species' survival.

One of the shorts is even more local, by Hobart-based Rummin Productions, and features the work of Dr Rachael Aldermen who has been visiting Albatross Island for a decade. The film shows a long-term monitoring program of the shy albatross which has been in progress for over thirty years.

When on the island Rachael and her small team live in a giant cave that partially protects them from the elements. These trips are entirely self-sufficient and focus on minimal impact research. Life on the island is typically cold, often wet and always windy. namanu rruni-Albatross Island takes the viewer to a place almost entirely unseen. It’s a journey

Organiser Anna Paice shares, “This is the second time we've toured Australia with a program of films featuring female adventurers, and the events are super fun and bring together great communities of women in Hobart such as Wild Island Women, Returned Volunteers networks, and Shredding Betties (a women's MTB group). This will be an extraordinary chance to come and experience a night of moving adventures and storytelling.”

The Women's Adventure Film Tour is hosted in Tasmania by Cradle Mountain Film Festival and tickets are available from womensadventurefilmtour.com

DINING OUT

Eat in or out at Gastown East

DINING OUT GASTOWN EAST

Words Stephanie Williams Picture Facebook

Last minute dining in Hobart can be tricky if you have your heart set on a particular place. If you’re a planner there’s a roster of well known restaurants that require a booking well in advance for the peak times but for the ‘fly by your seat’ style of diner, which we have become, then there’s a host of other less hyped restaurants that don’t require a military precision plan to get there on a particular night. We had a super last minute leave pass from our preschooler for a couple of hours and Gastown East was our target.

Owners Kristian Farrow and Sarah Munday spent two years living in Canada and decided to open Gastown East in Bellerive on their return. The name is inspired by Gastown, one of the older areas of Vancouver, and is a nod to the heavily Canadian influenced menu.

We’re there for dinner, but I’m told their brunch and lunch menu is equally as interesting, and best

enjoyed sitting on the sunny deck in the Watermark building overlooking the water.

In the evening, the space is cosy and deliciously dark, there’s a big shared table with full kitchen view for the chef nerds, a row of tables and a high bar style option, which would be a fun first date hangout. Our waiter gets us off to a great start suggesting the Gastown East take on poutine, a Canadian favourite of pimped up chips, cheese and gravy and we accompany that with the crab cakes with tarragon mayonnaise.

I’ve never tried poutine before and this version features hand cut chips and is generously dotted with cheese curds, similar in texture to a haloumi, and is utterly delicious.

The crunchy crab cakes are polished off just as quickly.

We’ve heard the steak fritz (which I’ve normally seen as ‘steak frites’) served with béarnaise and greens is

delicious so we try that, alongside a serve of wild carrots with sherry caramel. The dishes work beautifully together and I’ll officially be adding sherry to my carrots from here on in! The combination was very sweet but not sickly so.

Onto dessert and we order the cinnamon fry with maple syrup (you can also choose a white chocolate or lemon curd sauce) and the nanaimo bar. Both serve up a sugary fix to end the meal, and also answer my lifelong question of ‘what actually is a nanaimo bar?’ For the record it’s a no-bake coconut crumb-base, custard flavoured layer in the middle and chocolate ganache on top.

The eastern shore is gradually collecting a host of fantastic new haunts and Gastown East sits firmly up there as one of the best. They’re open Wednesday to Sunday from 8am and take reservations, find out more at www.gastowneast.com.au.

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PHOTOS

Winter Wonderland, Shane Rayner, South Hobart

Yewww! Maydena by @digitalhippie67

Sunrise or sunset? by @aaronchingaling

Crochet and treats @lily_and_dot

Touristing with @richmondbarracks

Rainbows at @cascadebrewhouse

GET FEATURED Tag #thehobartmag or @thehobartmagazine to be featured, or send your pics to editor@thehobartmagazine.com.au.

Romeo Retold Tasmanian Symphony Orchestra

Romeo and Juliet has inspired composers through the ages. Conductor Marko Letonja captures the intimacy and heartbreak of Shakespeare’s most enduring tragedy.

Music by Tchaikovsky, Prokofiev and Leonard Bernstein.

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Wednesday 10 October 7.30pm Federation Concert Hall Hobart