Last year, when I was in Hobart, I ate at @franklinhobart and I have not stopped thinking about it since. The minute I knew I was going to be in Hobart again, I booked my table, and last night I had another meal of a lifetime. I just love it there. Analiese Gregory’s cooking is pitch perfect - it’s both simple and exquisite and makes use of the best local ingredients. Since I can post only 10 pictures, I can’t show you everything I adored eating there. No photos here, then, of their incredible house-baked bread and cultured butter, the local cheeses with honeycomb, octopus and saltbush dumplings, and gorgeous fleshy oyster mushrooms with braised wakame and a golden sabayon sauce, but here goes with the rest of what has to be the dinner of the tour! First, the courgette/zucchini flowers with split pea miso; pic 2 the chicken liver parfait with yeast crisp; pic 3 scotch quail egg of dreams; pic 4 summer vegetable and herb salad with cashew cream, as beautiful to eat as to look at; pic 5 is of the warmed tomatoes with fresh coriander and seed sauce vierge (so good I had to order another one; pic 6, beets with bottarga creme fraiche and pickled cherry; pic 7 is a wallaby tartare with anchovy and gooseberry; pic 8 is of the tenderest lamb ribs with rhubarb - a zingy ketchup - and dill pickles; pic 9 is the potato galette with a golden emulsion made with a marigold-like plant that tastes a little of a minty basil; pic 10 brings you the desserts. Back of shot are the chocolate sorbet with cultured cream, rose and rhubarb and the cherries with cherry kernel custard and fig leaf granita, both lovely, but the star is the crispy potato with brown butter salted caramel. I remembered this from last year and had to have it again. In fact, we had two (I should say, perhaps, that there were 5 of us eating) and it is one of the best desserts I have ever eaten. I know it sounds odd, but the crisp potato sheets are more like a crunchy version of mille feuille pastry, and the brown butter salted caramel has an extraordinary umami depth. Unparalleled. As were the kind ministrations of Elenor who looked after us. A particular thank you from all of us. Can’t wait to be back again.

nigellalawsonさん(@nigellalawson)が投稿した動画 -

ナイジェラ・ローソンのインスタグラム(nigellalawson) - 2月6日 10時06分


Last year, when I was in Hobart, I ate at @franklinhobart and I have not stopped thinking about it since. The minute I knew I was going to be in Hobart again, I booked my table, and last night I had another meal of a lifetime. I just love it there. Analiese Gregory’s cooking is pitch perfect - it’s both simple and exquisite and makes use of the best local ingredients. Since I can post only 10 pictures, I can’t show you everything I adored eating there. No photos here, then, of their incredible house-baked bread and cultured butter, the local cheeses with honeycomb, octopus and saltbush dumplings, and gorgeous fleshy oyster mushrooms with braised wakame and a golden sabayon sauce, but here goes with the rest of what has to be the dinner of the tour! First, the courgette/zucchini flowers with split pea miso; pic 2 the chicken liver parfait with yeast crisp; pic 3 scotch quail egg of dreams; pic 4 summer vegetable and herb salad with cashew cream, as beautiful to eat as to look at; pic 5 is of the warmed tomatoes with fresh coriander and seed sauce vierge (so good I had to order another one; pic 6, beets with bottarga creme fraiche and pickled cherry; pic 7 is a wallaby tartare with anchovy and gooseberry; pic 8 is of the tenderest lamb ribs with rhubarb - a zingy ketchup - and dill pickles; pic 9 is the potato galette with a golden emulsion made with a marigold-like plant that tastes a little of a minty basil; pic 10 brings you the desserts. Back of shot are the chocolate sorbet with cultured cream, rose and rhubarb and the cherries with cherry kernel custard and fig leaf granita, both lovely, but the star is the crispy potato with brown butter salted caramel. I remembered this from last year and had to have it again. In fact, we had two (I should say, perhaps, that there were 5 of us eating) and it is one of the best desserts I have ever eaten. I know it sounds odd, but the crisp potato sheets are more like a crunchy version of mille feuille pastry, and the brown butter salted caramel has an extraordinary umami depth. Unparalleled. As were the kind ministrations of Elenor who looked after us. A particular thank you from all of us. Can’t wait to be back again.


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