Chef’s Guide to Hobart: The Agrarian Kitchen head chef Stephen Peak

Heading down south? You won’t be short of places to eat and drink in Tassie’s capital.

There are many delicious places to eat and drink in Hobart.

Heading down south this winter?

The Agrarian Kitchen head chef Stephen Peak has your Hobart eating and drinking sorted.

Mari Tomoshige retail manager at Pigeon Whole Bakers. Picture: Nikki Davis-Jones

Best place for a coffee and breakfast

Pigeon Whole Bakers

I like to grab coffee and breakfast on the go. I love the friendly staff and they make a great coffee. The pretzels filled with cucumber and cheese are addictive and contain an appropriate amount of butter. The hazelnut financier and tosca bun are some of my favourite sweet treats but I do find it hard to go past a basque tart. The filling changes seasonally and is especially good when blueberries are around. If it’s a bit later in the day I’ll grab a ficelle filled with mortadella or maybe a chicken sandwich.

32 Argyle St

Get in quick before we say goodbye to Tom McHugo’s forever.

Best counter meal and beer

Tom McHugo’s

I come here at least a couple of times a week. The menu focuses heavily on vegetables grown by local farms and the respect that owner Tom Westcott shows these vegetables is second to none. I’ll order some cheese breads, a fried haggis bao, a bowl of fermented veg, well … anything from the veg section, and a chicken schnitzel with garlic and herb butter. The fried apple pie and brewers malt pie are a must, as is the squash and dulce de leche pie.

Tom Mc Hugo’s may be closing soon for good, and I’m not ready to move on.

87 Macquarie St

Hamlet Cafe boss Emily Briffa and Jim Mackey. Picture: Chris Kidd

Where I take the family

Hamlet

This social enterprise cafe provides training and work readiness for people facing barriers to employment, with a focus on people living with disability. It’s great for breakfast and lunch. The menu changes regularly due to the availability of produce from small-scale producers and is always well balanced. The eggs with curry butter, parmesan and toast are always a hit, as is the buckwheat galette topped with squash, ricotta and egg. There’s usually a brunch plate with focaccia, cured meat and house-made pickles.

40 Molle St

Farmgate Farmer’s Market is where you will find the best produce. Picture: Zak Simmonds

Where I stock the pantry, fridge and freezer

Farmgate Market

This market is held every Sunday and is a lively hub of vendors selling seasonal produce, local grains, cheeses, meat, baked goods and plenty more. I grab a bowl of congee with the lot from Adam James (Rough Rice), as well as a shot of fire tiger if it’s on offer. It’s the most nourishing way to start the day. I also get the sourdough crumpets from Huon Me Crumpet Co, too.

104 Bathurst St

Ogee is the perfect date night spot.

When I want to be a little fancy

Ogee

This small neighbourhood restaurant is my go-to place for date night. I absolutely love the cooking here. Owner Matt Breen and chef Pete Cooksley put out delicious French and Italian-inspired bistro food using Tasmanian produce. The menu changes frequently but there will usually be Tassie oysters, gildas and maybe gnocco fritto, alongside veg from local farmers, a pasta dish or two and veal cotoletta or grilled lamb. They do a mean rum-soaked savarin, and the gelato is top notch.

374 Murray St, North Hobart

NB: The reporter was a guest of Tourism Tasmania

Originally published as Chef’s Guide to Hobart: The Agrarian Kitchen head chef Stephen Peak