Peppina and Hellyers Road combine for a taste of Tasmania

One of Hobart's leading restaurants has teamed with one of Tasmania's top whisky distilleries for a one-off dinner to showcase the best of the Apple Isle. 

The Tasman Hotel’s Peppina Restaurant and chef Massimo Mele will combine with Hellyers Road Distillery to host Off the Press: Orchard & Oak, a celebration of single malt whisky and Tasmanian produce.

Mark in next Friday, March 27, at 7pm. 

At a cost of $160, guests will gather in the atmospheric Printing Room at Peppina (below) for a three-course menu by celebrity chef Massimo Mele, showcasing the Tasmanian launch of Hellyers Road's Peaches 20-year single cask release.

Menu highlights will include heirloom tomato crostinis, grilled prawns, potato gnocchi, dry-aged Angus sirloin steak, and a peach tart and amaretto crumble to finish. 

Along with the launch of the Peaches, whisky tastings paired with the food include a 12-year American Oak Single Malt Whisky and a Double Cask American & French Oak Single Malt Whisky.

Established in 1997, Hellyers Road Distillery is based in Burnie in north-west Tasmania. 

Should you be tempted, bookings are available here: 

https://www.sevenrooms.com/experiences/peppinahbalc/off-the-press-orchard-oak-4807792460873728

Peppina brings joy on a “quiet” night

Hobart can be very quiet over the winter months. Many locals prefer it that way. 

Early in the week, on Mondays and Tuesdays particularly, many restaurants and bars in the Tasmanian capital elect to close. 

Fortunately for hungry and thirsty folk, Peppina, the buzzy 190-seater Italo-Tasmanian eatery in The Tasman, A Luxury Collection Hotel, Hobart, is open for dinner seven nights at week. 

We popped in for dinner on Monday this week and found the joint was jumping. Star chef Massimo Mele, the culinary director, was conducting the orchestra with his usual panache as they crafted dishes inspired by his Nonna's cooking. 

There was a newly-elected local politician celebrating, while we apparently just missed one very unsavoury, but high-profile, fellow dining with his lawyer after yet another court appearance. 

There was a warm vibe, which you don't always find in hotel restaurants, and a very helpful multi-national waitstaff team. 

Our menu choices had to revolve around one of my favourite all-time dishes; polpette al forno, a dish of wood-fired meatballs made from Wagyu beef and pork, served in a tomato sugo with basil and mozzarella. This dish never fails to impress. 

Our other starters, both daily specials, were truffled Tasmania scallops in the half shell with roes intact; and fresh tuna, tomato and herb crostini. Both vibrantly flavoured and super-fresh tasting. 

We chose a half bottle each of Montevento Pinot Grigo and Villa Antinori Chianti Classico, which were decanted into carafes and added an Italian accent, but the comprehensive wine list also includes local stars like Marco Lubiana and Ricky Evans' Two Tonne. 

For mains we choose the fish of the day, spot-on blue eye trevally on a pumpkin puree, and a hearty pasta dish; cavatelli with a rich goat ragu. 

We were well fed and watered and too full for dessert. Although my wife did find room for a limoncello. Prices were fair for dishes of this quality.  

Peppina restaurant is right around the corner from both Parliament and Salamanca Place. On warmer nights you can dine al fresco. 

https://www.peppinarestaurant.com/       

* The writer paid for his own meals

Honours pile-up for Hobart hotel

It has been quite a fortnight for The Tasman, A Luxury Collection Hotel, Hobart, with the luxury hotel collecting a swag of honours.

Adding to its recent string of accolades, the hotel was named Metro Accommodation of the Year at the Tasmanian Hospitality Awards for Excellence.

The Tasman also achieved two silver awards for Best Deluxe Accommodation and Best Bar Experience at hotel bar Mary Mary.

Signature restaurant Peppina, meanwhile, collected gold awards for Best Restaurant in a Hotel or Accomodation Venue and Wine List Of The Year for the best list in the state,

The Tasmanian Hospitality Awards for Excellence celebrate and acknowledge outstanding achievements within the state’s hospitality industry.

These wins followed hot on the heels of The Tasman’s recognition in Condé Nast Traveler 2023 Readers’ Choice Awards, where The Tasman was voted Tasmania’s best hotel and recognised as one of the top 10 hotels in Australia and New Zealand by the global luxury travel bible.

Earlier this year, Peppina, helmed by star chef Massimo Mele, also took out the top honour for Tasmania in the annual Gourmet Traveller Restaurant Awards.

Just a few days ago, Peppina was recognised as having Australia’s best listing of Tasmanian wines, and the best wine list in the state, at the Australian Wine List of the Year Awards - recognition for the work of sommelier Michael Fisher (image, top).

“In just two weeks our team has enjoyed enormous success at some of the most prestigious awards in our industry," said The Tasman general manager Stephen Morahan.

"It is such an honour to be recognised for our quality offering at The Tasman, which has become a true standout for the region.

”I congratulate our talented head sommelier Michael Fisher and our team at Peppina for their dedication and passion in crafting an outstanding wine list that is leading the way in Tasmanian hospitality."

Regular readers will know that I am quite cynical about many of these rewards, but it is quite a run of success for the 152-room hotel (above) that only opened in December 2021. 

It is the first Luxury Collection by Marriott International property in Australia and is located at Parliament Square overlooking Hobart waterfront,

For more information visit www.thetasmanhobart.com and www.peppinarestaurant.com/

 

Meet the hotel that is helping transform Hobart

Hobart can be a very sleepy city in winter, particularly early in the week. A lot of restaurants and bars do not even open until Wednesday or Thursday.

At the new Tasman Hotel, however, things were rocking. 

Mary, Mary bar was churning out a swag of cocktails to the post-work crowd, while Peppina restaurant was full to the brim, with a lively mix of locals and interstate guests.

The Tasman opened eight months ago and has quickly found its hospitality rhythm: there is someone to valet park your car; someone to carry your bag to the room; no long line for check-in. Good stuff.

The hotel brings together three buildings in the city’s centre, just a hop skip and a jump from the waterfront, the MONA ferry and Salamanca market.

There is the original 1840s heritage building rich with history; the 1940s Art Deco-styled wing and the modern Pavilion Building.

Each wing is different - and each room is different. There is a definite boutique vibe.

This is the first Marriott Luxury Collection hotel in Australia and clearly pitching to the luxury market: fine diners, whisky lovers etc.

Mary, Mary, situated in the heritage wing, was an instant success; a spot for drinks with colleagues, or a full-on evening of cocktails.

 

Just two decades ago, this was part of a city hospital - St Mary's - and key historical elements have been retained.

This wing is also home to Peppina, The Tasman’s signature Italian restaurant, where chef Massimo Mele is the guiding light.

The celebrity chef was born in Tasmania and has close relationships with local producers. With Covid on the wane, Peppina has moved from set menus, Tutti A Tavola, to upscale a la carte dining.

Here think starters dishes like raw kingfish, fennel, almond cream, citrus dressing, chilli and capers, or

wood-fired meatballs with smoked mozzarella, basil (above, and very delicious).

There is a selection of authentic pasta dishes and mains may include grilled pork chop with potato cream, radicchio and salsa verde, or char-grilled lamb rump, celeriac, olive, greens and mint jus. Or maybe some fresh fish from the local fleet, docked 100 metres away.

There is also a stunning wine list put together by leading sommelier Michael Fisher. If he is on duty when you dine, put yourself in his hands and enjoy some stunning selections by the glass (pictured).



Our waitstaff were terrific, too. 

If you are staying the night - highly recommended - The Tasman recently launched a new collection of luxury suites.

Highlights include The St. David's Park Suite, featuring an original 1840s ceiling and fireplace, while the Aurora Suite (below) has panoramic views across the River Derwent from an impressive entertaining terrace.

The two Pavilion Suites also have panoramic views over the Hobart waterfront to the River Derwent.

A range of Tasmanian food and beverage refreshments are also included in the top suites, including Lark Distillery’s Docks Release single malt, crafted for The Tasman, an exclusive beer collaboration with Moo Brew and Storm + India organic wellness teas.

OK. I have raved on a bit. There must have been something that didn't shine.

Well, my wife ordered a steak that was fatty and gristly - which the kitchen immediately offered to replace - and I wasn't happy with the choice of breakfast cereals, preferring corn flakes or Weetbix to the range of new-fangled muesli-type thingies on offer.

That's all I can come up with. A pretty awesome place to stay overall.

For more information visit www.thetasmanhobart.com.

# The writer was a guest of The Tasman. Images: Winsor Dobbin and Adam Gibson.