Happening Hobart

Dier Makr's eucalypt-spiked lamb

Dier Makr's eucalypt-spiked lamb

Hobart is enjoying a wave of CBD restaurant openings. Add these to the top of your list.

Kobi Ruzicka and Sarah Fitzsimmons visited Hobart in January 2016 while they were also looking for a new restaurant site back home in Melbourne. "We joked about doing something down here instead," Ruzicka says. "People seemed to be open to new ideas and we sensed a strong community." The joke turned serious and Dier Makr (pronounced die-er maker) is the result, and Ruzicka's produce-driven dishes, such as oysters dressed with buttermilk, cos with miso and black pumpkin seed, and char-grilled eucalypt-spiked lamb, are the drawcard, along with some interesting wines and cocktails.

Meanwhile, Vue de Monde-trained chef Oskar Rossi has come home to Tasmania with his Italian partner Frederica Andrisani to open Fico. They're serving two house-made pastas each day- linguine with crab and tarragon is a summer favourite- plus a seasonal risotto for two cooked à la minute. These are complemented by a short à la carte menu featuring the likes of fromage de tête or stuffed roasted quail, and a specials board for those moments when two or three game birds, or other rarities, become available.

A few blocks north, Ettie's is contributing to that great trend: roast chook. It's the star dish, along with a brilliant crème caramel, on a menu of gently reinterpreted classics. And speaking of classics, perhaps the ultimate French chef's chef, Alain Passard, of three-starred Paris restaurant L'Arpège is headed to Tassie, too. In March, he'll head Down Under for the first time thanks to the Launceston campus of TasTAFE where he'll cook lunch, dinner and host a masterclass as part of their Great Chefs Series.

Dier Makr, 123 Collins St, Hobart, (03) 6288 8910; Fico, 151 Macquarie St, Hobart, (03) 6245 3391; Ettie's, 100 Elizabeth St, Hobart, (03) 6231 1165.


Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

Latest news
A look inside Charlie Carrington’s new restaurant Colours by Atlas
Toby Wilson is hosting taco degustations in Sydney
A new phase for Carlton Wine Room
Now open: Moor's Head Carlton
Aaron Carr opens Yarri in Dunsborough
Momofuku New York gets some new Aussie blood
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

You might also like...

Australian chefs to follow on Instagram in 2013

There are a lot of food shots on Instagram: the good, the ba...

Where our chefs want to eat

We asked Australia's leading chefs to name the restaurants t...

Hot 100 2015 - Restaurant news

The world is getting hotter and we’re not talking about glob...

What the hell is Gelinaz anyway, and why is it shuffling?

On the eve of the second outing of one of the world’s strang...

Nahm named best restaurant in Asia

The 2014 50 Best Restaurants in Asia were unveiled this week...

Restaurants cooking with seaweed

With its complexity in flavour and texture, seaweed is the c...

On the pass

Tell us about Tomahawk’s menu, Ali...

S.Pellegrino Young Chef 2015

A mighty fine plate of beef short ribs with roast celery vin...

Dan Barber talks sustainable food

Farm-to-table is a neat catchcry but, argues Dan Barber, one...

Alessandro Pavoni, Ormeggio, Sydney

You’ve just released your first cookbook, a tribute to Lomba...

The 2016 GT Restaurant Guide Top 100

Here's the list of our 2016 Restaurant Guide Top 100. How ma...

First look: 108 at Noma, Copenhagen

Rene Redzepi may be headed to Sydney next month, but he's ba...

Dear Sainte Eloise to open in Potts Point

Sydney’s new wine bar is going back to basics.

Party-starting playlists

Music is a key ingredient that can turn your party from good...

Grant Achatz interview

Pat Nourse talks to the chef of Chicago’s Alinea ahead of hi...