Top local takeaways in the age of COVID-19

Since arriving home from Germany six weeks ago now (where has the time gone), I have done a LOT of cooking. Roast chicken, lamb shanks, teriyaki salmon, lasagne, stir fries, risotto, curries, soups, steak and salad, Thai noodles, tuna patties and sticky pork to name just a few. And that's before I get onto all the cake, bread and biscuit baking.

We've also tried to support local eateries. With every restaurant and cafe unable to operate normally at present, many are providing takeaway options, home dinner kits or even home delivery. In the COVID-19 era, the term 'takeaway' definitely does not only mean fast food. We've had burgers and pork and fennel sausage rolls from Frank's, hand made pasta and prepared sauces from Osteria at Petty Sessions, fish and chips from Aqua Grill and Tangaroa Kai, and Thai from Huon's Little Treasure. Last night we had a foot of pepperoni pizza from Osteria, with a salad made from produce included in our 'ration pack' delivery from Fat Pig Farm. Today's lunch was pork rillette (pictured above) from the same ration pack, spread on a hot piece of sourdough toast, plus more of the delicate salad leaves. It's surprising that I can still fit into my jeans, really. And there's much more on offer in our local area... sushi from Masaaki for starters! Oh wow, can't wait to give that a go.

The cannery

There's been a lot of buzz about the Cannery Kitchen and Bar since it opened in December, and it did not disappoint. We visited for Saturday lunch with friends early in the new year and shared some fantastic pizzas from the wood-fired oven, a salad and some broad beans, washed down (as Les Norton would say) with local wine, beer and house sodas.

My first thought as we entered the restaurant was, wow, where did the money come from? They must have some deep pocketed investors. It's stunning. The two enormous wood heaters were attracting a fair bit of attention. Staff were welcoming and helpful. Parents seemed very happy with the kid friendly outdoor area too. Wonder if we could bring the dog? Coming soon: a function space which we could see under development. It would be a fabulous wedding venue.

We will definitely be back soon. I am especially looking forward to the 'European baked goods' for Sunday breakfast, sounds perfect.

End of an era

After a few false alarms and more comebacks than John Farnham (just joking guys), the wonderful Village Antiques of Franklin has finally closed its doors, going out with a bang of the auctioneer's gavel. The Bowmont building which housed the store has been sold and lovely new owners have moved in - more on that later I am sure. After viewings on Friday and Saturday, a good crowd turned up on Sunday for the huge auction of remaining stock, held in the old evaporators factory on the Franklin foreshore. We popped in and out during the day and missed out on the few items we had our eye on, but never mind. I could see just how much work had gone into it by owners Shane and Jane and some trusty helpers. Luckily for Franklin, they are not going far, just a short way up the hill. Now, who wants to buy the huge evaporators building and be part of the exciting renewal of Franklin?

New eatery in town

Last week the revitalisation of Franklin continued, with the much-anticipated opening of Osteria at Petty Sessions, a lovely new Italian bistro. It's wonderful to see the old Petty Sessions building, a former court house so beautifully renovated and being used again. And it's less than 500m from our front door! We wish Sofia and Martino much success with their new venture. As much as we will miss the best-ever pizza they used to make at their old premises, the menu at Osteria has something for everyone. To start, we shared a salumi board with house-cured meats, house bread and pickles, and our group opted for pasta, osso buco and scallops for mains. The desserts were generous with some Italian favourites you'd expect like gelato with brandied cherries (I loved it) and and kick-ass tiramisu (as it said on the menu). And then there's the all-local beverage list. Yum.

Highland Coos

This local business is onto an absolute Instagram winner. Highland Getaway in Tasmania's beautiful Huon Valley has a 40-strong herd of extremely photogenic and fluffy highland cattle. Guests come to stay, take gorgeous photos and post them to Instagram, which is where I first learned about this local business.

This week I joined a networking evening with our local business enterprise centre and had a tour. Julie, with help from her parents who have relocated from Queensland, has created peaceful luxury accommodation surrounded by the rolling green hills of Ranelagh and Glen Huon. You can stay in the cinema suite or the spa suite, both beautifully appointed. Julie also runs farm tours and you can even brush the cows. You can get close to many of them and they are seriously cute! This would be a wonderful place to relax for a few days or spend a week as a base to explore the local area. And their future plans for the property will be worth keeping an eye on.

Village life

It's been ten days since we moved down from the hills of Franklin into the centre of the village. This morning we walked across the road to the war memorial for the Anzac Day service, followed by a community breakfast at the Franklin Bowls Club. We've gone from having a large fenced yard to a small garden with no grass, so we take Gretchen across the road for regular short walks along the river. She's quickly settling in to being dog-about-town instead of farm dog. Yesterday evening we ran into friends on our walk who mentioned they were heading to the pub afterwards, so we met them there. Collecting our mail means wandering next door instead of a drive down the hill. There's a lovely little organic store only a short walk down the road, where you can refill your jars of dry goods like flour, rice and spices. David has had customers visit his main road office. And to my great surprise, the traffic noise hasn't kept me awake at all. I'm sure it will have its challenges, but so far village life is proving to be a nice change and an interesting little adventure.

A moment in time

Almost two years ago, we were among the first to experience long table dining at the newly opened Fat Pig Farm, run by Matthew Evans and Sadie Chrestman, at a local business dinner organised by the Kingborough & Huon Community Enterprise Centre (KHBEC). Last week we were back, for another KHBEC dinner. Paddock to plate has become a cliche these days, but you can see it with your own eyes at Fat Pig Farm. Sadie told us about the philosophy of Fat Pig Farm. It's about a moment in time: the produce harvested and cooked that day is different from any other day. It's also about community: the local producers, growers, winemakers and staff who share a love of real food, as well as the people who come together at the table to eat it. The meal was truly special, from the lemon and ginger hot toddy served on arrival to individual desserts served in glasses to make standing up and networking easy. The Fat Pig Farm team knows how to cater, that's for sure. David and I have wanted to visit for a Friday Feast for ages. We've held out, thinking that friends or family visiting from the mainland might be keen to join us, but to no avail. We'll just have to book it in for ourselves sometime.

Cha cha cha

Learning ballroom dancing has been on my bucket list for years, for a few reasons. I love dancing, and really miss it since giving up ballet all those years ago. Unlike ballet, ballroom dancing is something you can keep doing all your life. Opportunities to bop away on the dance floor or to a band are rarer these days. And I hate going to social occasions and watching others dance. Boring.

It was just a pity that all the classes were in Hobart, and I knew I wouldn't manage to drive in after work for classes every week. Then I spotted that Long-Steps Ballroom Dancing was starting a beginners class not far from us, every Wednesday night at the Soldier's Memorial Hall in Ranelagh, and decided to give it a go. So far I've learnt the evening three step, tangoette, the rumba and a few simple progressive dances, and today I went to a Saturday workshop on cha cha cha. It's so much fun.

David and I tried a couple of lessons over the years, including swing dancing which we thought would be great, but didn't really enjoy it. The dancers were fine, but they weren't good teachers. So here's the difference at Long Steps. Lindsey and Ian are very good at explaining things clearly and simply and getting everyone moving. It might feel a little awkward at first, but before you know it, things click and suddenly you're dancing away. It's great exercise for the brain as well as the body. I'm surprised how puffed I can get when we do a quick progressive jive as a warm up!

If you've ever thought about it, come along and give it a try. A new dance is taught each month, and we go over some old ones and do some easy progressive numbers to start the class. They also offer private lessons for those who would like some help or to learn something for a special occasion, like a wedding. Advanced classes are coming to the Huon Valley sometime too, so for those who have danced before, keep an eye on the Long-Steps Facebook page.

From sheep whey to vodka

Turn water to wine? How about sheep whey to vodka? Hartshorn Distillery in Birchs Bay, Tasmania is doing exactly that. This week we attended a local business function hosted by the Kingborough & Huon Business Enterprise Centre. Owner and head distiller Ryan Hartshorn had the idea to turn a byproduct of his family's business Grandvewe Cheese, whey from sheep milk, into vodka and gin. We had a tour of the premises (I was happy to scratch the chin of one of their friendly sheep) followed by a tasting. The fermented whey is distilled in the pot still (pictured right) and to make gin, the spirit is distilled through the beautiful glass reflux still pictured below, passing through a blend of secret herbs and spices (well, botanicals) including some local Tasmanian flowers and leaves. Ryan even paints each bottle by hand, resulting in a truly ewe-nique product that would make a lovely gift from Tassie. I liked the "whisky-like" barrel aged vodka, so I bought a bottle to take home. P.S. For more sheepish humour courtesy of Grandvewe, see below.

Distillery with a difference

Tasmania now has at least ten whisky distilleries and quite a few making gin, vodka and other spirits. Recently, we visited one with a distinctly Tasmanian difference not all that far from home. At Bakehouse Distillery in Dover in Tasmania's far south, local blackheart sassafras leaves are used as one of the botanicals in their product Sassi Black. It's smooth and refreshing to drink, just what you'd want in something marketed as a digestiv or aperitif. We had a delicious platter of house-made breads, fermented foods like sauerkraut and smoked salmon to go with our drink. The distillery is open for tastings 4-6pm Friday to Sunday and 10am-noon on weekends, check them out on Instagram or Facebook. We'll be back with visitors someday for sure.

Community spirit

At Hobart airport collecting friends after Christmas, I was browsing through the racks of tourist information pamphlets when I spotted this one suggesting a "Foodie's Road Trip" to Frank's Cider Bar and Cafe, which we are lucky enough to have at the end of our road. What stands out is that while of course they are promoting their own business, they've used valuable real estate on their marketing material to list other food and tourism businesses and things to do and see in our town of Franklin, Tasmania. Marketing the destination, not just themselves. Nice job, Frank's, that's the spirit.

The legend of "the Turkish"

Ever since we moved to Franklin almost eight years ago, people who have lived here longer than us have told us about "the Turkish". In almost reverent tones. I don't know what the restaurant was called, but people have mentioned great steaks, delicious Turkish food, lovely bread, Friday night dinners, BYO bottles of red, tables full, good prices, had to book, casual meals... anyway, it had closed by the time we arrived. The building was leased, sold, re-opened very briefly as a cafe, repainted (maybe twice), closed again. There have been rumours, renovations, windows covered up, new kitchen equipment delivered, more rumours... frankly I have no idea what of the above is true and what isn't and we'd long since given up on it ever being reopened as an eatery. And now this! The window coverings have been removed, there are new tables and benches inside, and a  cryptic message on the window. So we are placing bets on a possible opening in March... or maybe 2019... something. Sometime.

Ranelagh General Store

For a long while, we've driven a few kilometres out of our way to Ranelagh to buy sourdough bread from Summer Kitchen Bakery. More recently, there's been another great reason to make the detour: Ranelagh General Store. Lovely coffee and the best. muffins. ever. Previously, that honour went to the Red Velvet Lounge in Cygnet, before the change in ownership. The burgers for lunch are to die for. I recently had a duck and orange burger with slaw, oh my dog... speaking of which, if we have the dogs with us, we can sit outside, with Baerli's enormous bulk blocking the entire footpath. A few weeks ago, we were lucky enough to attend a friend's 50th birthday dinner there, as a private function. The small cafe was decorated so beautifully and the food was fabulous. I especially love the vintage elements they use like the water jugs. It's so warm and inviting. Must be about time for another visit.

#BeBoldForChange in the valley

Our local business enterprise centre hosted a dinner at Home Hill Winery for International Women's Day on 8 March. How lucky we were to have a panel of speakers of this calibre tell their stories and provide realistic and practical advice for other women in business.

From left to right:

Frances Bender, executive director of ASX-listed salmon producer Huon Aquaculture. One of things she talked about was the impact of technology on women's lives, now that the ability to work from home allows many the flexibility they need to continue in their careers.
Diane Tompson, managing director of the Powercom Group of companies. She said it was important to "just ask!" if you don't know something and to put your hand up for roles and opportunities even if you don't believe you are the perfect candidate. Chances are, that person doesn't exist.
Adriana Taylor, Commissioner of the Huon Valley Council. Adriana mentioned the existence of "two glass ceilings" - one that can be overcome, and one imposed by women on themselves.
Rosie Martin, speech pathologist, founder of the charity Chatter Matters and 2017 Tasmanian Australian of the Year. One sage piece of advice Rosie had when asked if she had any regrets or things she would do differently was "start earlier!" Good point...

Panel moderator Polly Venning did an awesome job of asking insightful questions that got everyone thinking. And you can't beat Home Hill for beautiful surroundings and great food and wine. Who knows, it may become a feature on the annual calendar.

Fat pig business

Last night, the Kingborough Community Enterprise Centre held its regular Huon Valley business dinner at Fat Pig Farm, the 70-acre family farm run by Matthew Evans (possibly best known for the Gourmet Farmer TV series) and Sadie Chrestman. It was a real treat. The 42 local business people seated at a long table enjoyed a feast of (very) local produce from the farm and surrounds. On arrival, guests were served tasty spring onion tarts and a cup of house-made blackcurrant cordial, with a dash of McHenry's Gin for those who wanted the extra kick. We ate pork rillettes from the actual Fat Pigs, freshly made ricotta, pickles, radishes, cottage pie (from their beef), bacon with beans, pak choi, salad... and the house-churned butter with wood-fired sourdough - oh, yum! We could see the vineyard that one of the wines came from out the window. The handheld apple, rhubarb and custard crumbles meant everyone could get up, move around the table and network during dessert. A great idea for a function like this.

It was my first visit to Fat Pig Farm and I hope to get back soon, as I'd really like a good look around the farm. From the back deck we could see the vegetable gardens and cattle in the distance; the pigs just out of sight behind some trees. The Friday long table lunches and the cookery classes sound great too... something for the list of things to do next year.

Cruising the Huon River

Early this morning we got a different view of the Huon, at a business breakfast hosted by Franklin Eco Cruises and the local Business Enterprise Centre. After a very wet and windy night, the river was amazingly calm. Living here, we still haven't tried out all the experiences a tourist might and it was our first trip up the river on the Lady Jane II. While we enjoyed the view, munched bacon and egg rolls and warmed up with a coffee, business owner and Huon Valley councillor Mike Wilson gave us a short potted history of his life in business mixed in with history of the local area and the waterways. We are looking forward to getting out there soon in our little tinnie.

Lunch with dogs

Frank's Cider Bar & Cafe in Franklin has been "under new management" as they say for the last month or two. There is a new menu with choice of light or full meals. We enjoyed a Sunday morning brunch a few weeks ago. For today's late-ish lunch we shared a trio of dips with warm bread, followed by scones made with apple cider and grated apple - both delicious. They offer a nice selection of Tasmanian drinks: Frank's Cider of course, as well as soft drinks like ginger beer and sparking elderflower.

The interior has been updated with cosy lounges and there are several outside tables, under cover or under umbrellas. The ramp that divided the old church hall (a council requirement) is gone, replaced by an unobtrusive mobility lift in case someone in a wheelchair needs to access the bathrooms. The "no dogs" sign is gone. The Franklin History Group has an excellent display including some of the region's apple growing heritage, a beautiful piano that belonged to Lady Jane Franklin and currently also a fantastic exhibition about local World War I history for the Anzac centenary. If you haven't been back in a while, you should go. And take your (well behaved) dogs if you like.