Adam Liston

Shoboso, Adelaide


I recently went to a new restaurant in Tasmania called Van Bone ( and it totally blew my mind. My girlfriend picked it so I had no idea what to expect; it’s on a farm about 50 minutes out of Hobart in a place called Bream Creek, run by a young chef called Tim Hardy. It’s very paddock-to-plate with a lot of cooking over fire. My standout was a dish of wood-roasted pumpkin with sea urchin and broth – sounds a bit odd but it was amazing in terms of texture and flavour. There were about 14 courses and near the end I said to my girlfriend, “I really hope they don’t stuff up the last one.” They didn’t.

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