Hobart - Tasmania - Fico Resturant

So here's cheers to having time for a long lunch on a warm autumn Sunday at Fico restaurant in Hobart. It takes us back to our travels in Italy were the Sunday long lunch is a tradition 

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Kwan Ho Chinese - Wrest Point Casino - Tasmania

Hobart

Sichuan Kou Shui Chicken - Commonly know as mouth watering chicken.

We had this amazingly tasty dish back in March 2023 so have had to come back to Wrest Point Casino in Hobart to go to Kwan Ho Chinese's restaurant to excite our taste buds again!. Our food memory was not disappointed, although sometimes in the past it can be! 
That sometimes could be -  because of a different chef working in the kitchen that day - a seasonal change or perhaps as simple as the phase of the moon, where the werewolf's are howling at a full moon!.

In all our years of travel and eating around this amazing world today our palates were just so happy to know that there are still some tasty culinary surprises to be experienced. To-date we have never had such a flavour and yes it was truly mouth watering. Your mouth surely does salivate from the tangy Asian flavours, then your outer lips tingled with a numbing sensation that neither of us had ever experienced before, (... well, there was that one time in Fiji were we had a Cava drink and yes there was some mouth tingling going on that day and perhaps some hallucinations!).
 
We were told that this is from the Sichuan peppers, hmmm we both thought, we have had Sichuan peppers in other Chinese dish before but not with this lip tingling experience so there has to be a cheffy trick or some other added ingredients that was omitted from the description on the menu. 
The dish on the menu read as - A cold steamed white cut chicken, peanuts, pickled cabbage, shallot, Sichuan chilli oil. 
Ok, we can see the white cut chicken, which was a super moist breast with the skin on poached and sitting proudly on some kind of Asian pickled vege, but not the mentioned pickled cabbage. It was a yummy little island surrounded by but not totally flooded in a fragrant broth with an orange oil slick that once you smelled it you can tell it is sesame oil (one of my favourite Asian tastes), topped with finely cut shallots, fresh chillies and sesame seeds.

So with more chatting with the chef about the tingles it is from the Prickly Ash Oil, ah so there is a tricky little ingredient that was missed on the menu.

So now when we get home to our kitchen www.retreat@froogmoorepark.com.au we can do a test run to try and see if we can get the same flavours.
 

The Kiln, Ranelagh, Tasmania

The Kiln eatery offers a unique breakfast and lunch dining experience. Housed in a converted barn dating back to 1862, with the addition of the oast house or hop kiln tower that was built in 1911. The restaurant is super charming, great historic ambiance with a modern architectural twist. Located in Ranelagh, in Tasmania's stunning Huon Valley, and just a 3 minute drive from Huonville.  

Pistachio crust and oven roasted pumpkin, tahini custard 
and pomegranate. 

Great dish, after chatting with the chef the Jap pumpkin was roasted but not caramelised, the tahini was loosened with apple juice and then you can add some honey or maple syrup for sweetness to cut through the bitterness of the tahini.

They used honey and to me it was just a bit too sweet a style of honey or to much, so maybe try the maple syrup.

8 hour Cuban pork Mojo Marinade, Pulled Pork, Crackle Crumb

and pickled red onion. Never heard of Mojo so googled to find out - This signature marinade of Cuba, pronounced "MO HO", is just a mix of some citrus juice, fresh onion and garlic with some herbs and olive oil. This is one marinade that you will find in every Cuban household, though you will likely find each family has their own little variation. For example, some use olive oil, some don't depending on how fatty the meat is.

To finish we enjoyed the Apple Tarte Tatin

 

To go with desert we sipped a cheeky little Eau de Coing which is a French quince liqueur that was just like drinking quince paste! 

All great dishes at this eatery, the food outstanding! the ambiance welcoming yet stimulating and great staff all added to a really good dining experience.

Osteria @ Petty Sessions - Franklin - Tasmania

Such a peaceful spot overlooking the Huon River 

Salumi di Casa. (Cured meats from home)

The word Salumi in Italian is referring to all cured meats

Today it was served with pickled radish, pears and focaccia, the taste of the meats took me straight back to Italy.

Totani del Griglia -  ( Calamari Grilled ) 

Which read on the menu as -  Sitting on a Jerusalem artichokes and nduja veloute with a drizzle of olietto. On further investigation (Nduja is a spicy, spreadable pork sausage from the region of Calabria in Southern Italy.) ( Olietto was described to us as an oil infusion with garlic and herbs ) ( re the veloute, to me I just thought it was a puree ''a very good one" but not being a chef myself a did ask Mr Google!  so a sauce made from a roux of butter and flour with chicken, veal or pork stock.  So maybe its a case of a wrong name description on the menu or a mix of cooking styles, but at the end of the day would I order that dish again and that would be a very BIG yes.

I just loved this grilled calamari dish, the puree! was rich, earthy and had a great depth of flavour, truly delicious.

 

Salami Making

Great day was had making salami in Cygnet Tasmania

 

Cotolette - Hamburgers

Another of the scrummy dishes from the cooking class, these hamburger were from the leanest beef mince I have ever seen.

1 kg lean mince, garlic, 1 cup fresh bread crumbs (only good quality homemade bread, not commercial), 1 cup grated pecorino cheese,
     1 egg, 1/4 cup chopped parsley or mint, drizzle of olive oil 

with some salt and ground chilli.

Once all is mixed in a bowl you then make into hamburgers, for a leaner still mix add more bread crumbs.

Interesting Italian cooking method from our teacher was to put some onion, garlic, mushroom, herbs, salt and ground chilli with olive oil in a cold fry pan, cook from a cold start, put the hamburgers on top of the vegetable mix.

As the vegetable mix starts to cook, move the hamburgers under the mix, turning the hamburgers as cooked, by do it this way you don't overcook the garlic and onion, to finish add some marsala.

Peperoni Ripieni - Stuffed Capsicum

Using the same mince mix stuff vegies

Cook in the oven till the vegetables are soft and meat cooked.
Add some grated pecorino at the end of the cook and brown.

    The super productive vegetable patch at the cooking school.