This story is part of the November 10 edition of Sunday Life. See all 16 stories . Wallaby tartare may not be the first thing that comes to mind when pondering Tasmania’s signature dish (freshly shucked oysters or a scallop pie, perhaps?).
However, the marsupial’s appearance on many a Hobart menu was an unexpected yet not unpleasant surprise on a weekend spent exploring the city’s gourmet offerings. Hobart proves to be a culinary capital to rival its interstate counterparts, punching above its weight thanks to a cornucopia of premium produce, hot restaurants, warm hospitably and world-class wineries. Restaurant Maria has a relaxed Italian coastal vibe.
Credit: FIONA VAIL PHOTOGRAPHY New to the scene, Restaurant Maria is a Mediterranean-inspired eatery on Brooke Street Pier, and with chef Christian Ryan at the helm and its relaxed Italian coastal vibe, it’s a welcome addition. Charred octopus with burnt lemon and taramasalata nod to Greece, but a starter of wallaby, macadamia hummus and sumac is locally inspired. For the uninitiated, wallaby is a sustainable option for Tasmanians and tourists (it’s illegal to eat it in other states), its meat lean, mild and slightly sweet.
At Aloft, also perched on the pier with equally expansive harbour views, the focus is on mod-Oz fare using the best local ingredients – think pitch-perfect scallops with nam jim, a koji pork cutlet and a tumble of sticky chilli eggplant that regulars refuse to let leave the menu. More mouth-water.
