The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

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Recipes by Christine Manfield
21.02.2017

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Cirrus, Sydney review
20.02.2017

Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.

How to grow rocket
20.02.2017

A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.

50BestTalks brings World’s best chefs to Sydney and Melbourne
16.02.2017

Massimo Bottura and more are coming to the Sydney Opera House.

Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
16.02.2017

Expect Mexican-Asian flavours and an all-natural wine list from two of Sydney’s edgier operators.

Local Knowledge: Moscow
16.02.2017

Director of Shakespeare theatre company Cheek by Jowl Declan Donnellan walks us through the essential sights and his favourite cafes and restaurants of his hometown.

On the Pass: Danielle Rensonnet
16.02.2017

Bellota chef Danielle Rensonnet talks us through the current menu at the restaurant and her favourite summer ingredients.

Melbourne's Tomato Festival is back in 2017
15.02.2017

Returning for another year, Melbourne’s Tomato Festival is ripe with cooking demonstrations, talks, and produce stalls dedicated to plump produce.

Smolt
Modern Australian
  • 2 Salamanca Sq,
    Hobart, TAS
  • (03) 6224 2554,
    www.smolt.com.au/
  • Mon-Sat 8.30am-10pm

    Sun 8.30am-9pm

Smolt
-42.887327,147.33214

Smolt is the Volvo of Hobart restaurants: always reliable, without making a fuss. Secure in their sleek surrounds, staff are efficient and knowledgeable. Seasonal menu changes don't eliminate the gold standard of the regulars, with scallops on silky saffron risotto and fluffy gnocchi set against meaty mushrooms both highlights. The pizze are crisp and slow-cooked meats make for filling main courses - pork, for instance, with clever takes on the traditional accompaniments: a cloud of carrot purée, tart raw apple and fennel, and crunchy morcilla as moreish as crackling. With so much choice, it's easy to fall into a FOMO funk, but help's at hand in the form of small plates, offering the best of surf, turf and leaf, presented in an alluring mix of colours and textures. Juicy octopus rests in a garden of crushed potato, green beans, lemon and kale; a beetroot and goat's curd salad is Goldilocks right, not too sweet, not too tart. As a bonus, there's room for dessert. 


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At a glance

  • Wine:
  • One glass
  • Price:
  • E $15-$25

    M $23-$42

    D $5-$25

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Outdoor dining
    Private room
    Breakfast
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Scott Heffernan

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