Mezethes is a Greek Taverna located at Salamanca Square in Hobart, Tasmania. Their position at the end of Mr Wooby’s Lane is where they occupy one the the many historic bond stores that reflect so much of the early settlement era of Hobart.

Mezethes means “many little dishes” or “to graze” and it’s the way Greeks eat at home, a series of small tasty dishes that combine to make a meal.

At their Hobart restaurant they encourage you to sample a range of traditional Greek style dishes, all prepared using the best-quality Tasmanian ingredients wherever possible.

We enjoyed one of our best lunch meals there the other day. Mal had the “fall off the bone” lamb shanks….delicious, while I loved the selection of dips including tzatziki, hommus, and my two favourites,  taramasalata …. a yummy combination of crushed caviar eggs, olive oil and lemon and also Skordalia …..pureed potatoes, garlic, olive oil and vinegar. We will be back !!!!!!!!  Soon !!!!!

 

 

 

 

Stillwater Restaurant…..their cosy dining room is the equivalent of a warm hug on these frosty days. We enjoyed a long slow lunch there on the way to our cottage on the Tamar River.

Situated in the historic Ritchie’s Mill at the mouth of the Cataract Gorge on the banks of the Tamar River in Launceston, Tasmania, the restaurant glows with the authentic warmth only an 1830s timber building can offer.

 

“Long slow braises and local game are those signature dishes you can really enjoy in these chilly months, with a full bodied red at hand… of course.”

With 4 distinct seasons, winter in Tasmania is frosty mornings and sunshine filled days… interjected with some brief rain.

However the generous temperate climate still sees an abundance of produce flowing from the paddocks.
Potatoes, onions, leeks, broccoli, cauliflower, beets and brussel sprouts to name some of the more traditional winter veg along with saffron flowers appearing above the frosty ground and heartier greens like rocket and kale thriving in the winter weather.

Oysters are at their prime in the cooler months and the Tasmanian cheeses just taste so much better when it is cold outside.

The exotic black truffles are now being hunted in the frosty mornings and this weekend we have joined Matt, Nick and Ross from “Gourmet Farmer” fame. ( our favourite TV show….. 3rd series starts early in 2013). We headed up to the Tamar Valley north of Launceston, about 2.5 hours from home, for a couple of days, staying in a gorgeous cottage right on the banks of the Tamar. On Saturday morning we met the guys at the Tamar Valley Truffles, and with coats and boots, and the help of the truffle dogs, searched for our truffles. We then went back to the fire at Moores Hill Winery for a 5 course lunch cooked by Matt, Nick and Ross using truffles for each course. Fun was had by all and the food was delicious.