It was a hectic weekend. Our first weekend since we came back from Penang. Before we left on our holiday, we commissioned a builder and a couple of other contractors to renovate our cozy little house in Hobart. We will move in next Friday! Everything happens so quickly. It seems a long time living in the countryside of southern Tasmania – slightly over seven years! We have converted an old weatherboard house built in 1885 with 3 acre of land, mostly paddock into a modern landscaped garden country home with a spectacular view over the Huon estuary.
Now we are about to move back to a city surrounded by houses with neighbours left, right, front and back. But, with a savings of two hours commuting time to work each day we will have more time to ourself to do more things. The few things we have to trade off for the next chapter of our life is probably worth it.
We have been busy over the weekend and earlier in the week rushing to do some finishing touch to the house before we move in. We spent the weekend mowing the front and back yards of the house. The grass were so overgrown and neglected since the tenants moved out. It took me three hours to weeper sniped the grass to a manageable length before my partner could mow the lawn. So after a hard and busy weekend, we had to treat ourself with some good food.
Last night we had dinner at The Red Velvet Lounge. It was packed. All the tables were full. We had the last table. Unfortunately I did not have my camera. We went for four entrees to share, rather than an entree and a main, and a bottle of Leconfield Coonawarra’s Cabernet Sauvignon 2008 for $55 (plus another bottle to take home).
The first entree was a tender quail served with peas, bacon, mint and crumbled fetta cheese. The second entree was a plate of asparagus topped with deep fried duck egg and garnished with slices of parmesan and crunchy pangratatto. The third entree was angel hair pasta with generous serves of crabmeat in a garlicky and slightly spicy chili dressing with sprinkle of pangratatto. The last and highlight of the night was the Huon Salmon Whitebait serve with saffron aioli. The salmon whitebait was the best whitebait I have ever tasted, and a rare treat indeed. I do not believe there is another place in Hobart that offers such exquisite fresh local produce whitebait. There was plenty of whitebait to share among two people for an entree size. It is really worth the drive and trip to RVL just for the Huon Salmon Whitebait.
Today my partner and I went to Blue Eye at the Salamanca Place for a late lunch. The restaurant is located at the ground floor of a converted historic wheat silo building into a luxury apartment complex. This was my third visit to Blue Eye. The last two visits I went there for lunch with my colleagues, a short walk from my office. I had a seafood chowder the first time and a chili salt squid the second time. Both visits and meals were good, which make me want to go back again and again.
Today we ordered the seafood platter for two and a bottle of Bream Creek Riesling. The platter cost $80 which was very good value for a large serve of fresh Tasmanian seafood produce of char grilled blue eye, octopus, salmon and prawns, crumbled scallops, chili salt squid, battered fish, fresh oysters, abalone with mushrooms, mussels salad, a separate bowl of greek salad and potato chips, and three different types of dipping sauces. In my opinion, it is the best seafood platter in town! Good and fresh. A perfect balance of salad, seafood and chips. Normally I won’t eat chips, but I could not help myself with that bowl of chips. They were golden and soft on the inside. The char grilled octopus at some places that I have tried were usually tough and chewy, but Joff’s octopus was perfectly char grilled. There were plentiful, and they were all tender and juicy with a nice grilled flavour. The scallops and squids were a delight to munch one piece at a time. Each piece had a nice delicate seafood flavour. It was indeed a nice way of ending our week of hard work.
For those visiting Hobart, do not miss Blue Eye if you love a good Tasmanian seafood.