The Weekend Australian - Travel - - The Food Issue - MICHELLE ROWE

WHENin Ho­bart, mar­ket vis­its (Sala­manca on Satur­day; the com­pre­hen­sive Farm Gate Mar­ket with free-range meats, fresh seafood, and ar­ti­san cheeses and wines on Sun­day) are a must. But what to do with all that prime Tas­ma­nian pro­duce? The Sala­manca Wharf Ho­tel, opened late last year, has smart, apart­mentstyle rooms with fully equipped kitch­enettes per­fect for self-cater­ing. Set in the cul­tural and his­tor­i­cal heart of Ho­bart, the con­tem­po­rary stu­dios, pre­mium apart­ments and loft pent­house suites fea­ture na­tive Tas­ma­nian tim­bers — sas­safras and Tas­ma­nian oak — in cus­tom-made fur­ni­ture, plus lo­cal beers, wines and cheeses in the mini-bar. But a DIY din­ing ap­proach is not oblig­a­tory. The Sala­manca arts and en­ter­tain­ment precinct, home to buzzing restau­rants and bars, is steps away. And don’t miss the down­stairs Castray Es­planade Food + Wine cafe, show­cas­ing the best lo­cal in­gre­di­ents in imag­i­na­tive break­fast and lunch menus; grilled flat­bread with yo­ghurt labne, honey, wal­nuts and pear is the per­fect start to a chilly day. More: sala­man­cawharfho­tel.com.

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