Small-fry Ho­bart

Sunday Tasmanian - Tassie Living - - LOCAL FOOD -

Small-fry chef and owner Rhys Han­nan is adding a bit of win­ter spice to the menu with this basque style omelet ($22). A touch of warm­ing chilli in the piper­ade fill­ing — think sauteed onion, cap­sicum, chilli and tomato — make this the per­fect pick-me-up on a grey day, es­pe­cially when served with the house­made gluten-free chestnut toast.

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