Absolutely delicious
THE dramatic transformation that has happened in the restaurant trade in Tasmania over the past 10 years is phenomenal.
Opinion
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THE dramatic transformation that has happened in the restaurant trade in Tasmania over the past 10 years is phenomenal.
In previous decades it is fair to say that the island boasted a few gems — Glo Glo’s in Latrobe, Dear Friends in Hobart and Fee and Me in Launceston among others — but the general standard of eatery left something to be desired.
The gap between the very best and the rest was embarrassingly and starkly obvious.
Too many Tasmanian restaurants offered poorly considered menus that lacked daring, continuity and flair. And the fare brought to the table was often mediocre, despite the use of some of the finest produce on the planet. Service too was lacking, with ill-informed, poorly trained waiters and waitresses doing little to explain to diners what they were eating.
It was not uncommon to walk away disappointed.
However, as anyone who has dined out in recent years will attest, this is no longer the case.
The overall standard of restaurants, especially in Hobart, has improved dramatically to the extent it is rare to have a less than satisfactory night out and it is common to walk out the door with an enormous smile and a belly full to glorious satisfaction.
It is hardly surprising that the state has been described as a “pit-stop on the Michelin circuit” by a high profile British journalist. Those living and dining here have known that for some time.
Mercury food critic Graeme Phillips is one who has been trumpeting this amazing transformation. Phillips says there have been 25 new restaurants open in the Hobart area in the past 12 months, and his rave reviews of many of those speak for themselves.
Restaurateur Luke Burgess has been at the forefront in the gastronomic transformation opening the highly regarded, but now closed, Garagistes in the state capital in 2010. Burgess, who has worked at famous eateries such as Tetsuya’s in Sydney and Noma in Copenhagen, declares that the world is now well aware of Tasmania.
Some credit for this emerging overseas reputation must go to organisers of the Invite the World to Dinner event at Mona in November 2014, where 80 of the planet’s most influential foodies came to Tasmania to try the local fare. Chefs of the likes of Neil Perry, Peter Gilmore and Ben Shewry dished up the best the island had to offer, and the high-profile attendees walked away mightily impressed.
It is critical that we build on this reputation and do not rest on our laurels.
Burgess and the Tasmanian Hospitality Association have identified high-quality staff as an area where the state can continue to improve. In fact, there is a statewide shortage of chefs.
It is vital we encourage school leavers to consider training for jobs in the hospitality sector.
Once upon a time hospitality was regarded as a lowly trade. However, the industry has transformed and waiting alone now demands a high level of social skills, a thorough understanding of Tasmania and Tasmanian produce, and a fair comprehension of basic cooking methods and wine varieties. It can be a very fulfilling and challenging career path.
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