Manager's Blog

Indulgence, whole-of-house celebrations, a new chef and a make-over

It’s been winter party month at Islington this July just past. Snow glistening atop Mt Wellington and fabulous food, fires and fun inside the home. And what better way to enjoy that to book out the entire hotel and enjoy it as your very own.

First we had a 60th birthday weekend with the family gathering together and taking the whole place for the celebration.    Everyone enjoyed their time around the fire, having big breakfasts together and the fantastic birthday dinner for which we filled the conservatory with balloons. 

The next was Susie Loudan’s 50th birthday celebration.  Susie filled the house with 19 of her closest friends to celebrate this milestone with her and they certainly enjoyed their time in Hobart!  Each day was planned around the meals the group would have and they visited some of our personal favourites.  Dinner the first night was at Piccalilly, lunch the next day at Flathead and onto Smolt for dinner that night.  In between meals there was lots of antique shopping, exploring, a trip up Mount Wellington to see the snow and a visit to Salamanca market.  Dinner on the final night of Susie’s birthday weekend was extra special-21 people in the Islington library to eat Chef Luke’s last dinner (of this sojourn at the hotel) at Islington.  Somehow there was still time for lunch at Meadowbank before planes back to the mainland. 

We put the hotel back together, bade a sad farewell to Luke (whom we think we’ll coax back behind the stoves for a couple of special dinners upon his return from Copenhagen). We’ve specially requested that he learn the secret of one of Noma’s signature dishes, Potatoes in a Field

When you next visit you will see the changes at Islington. Some new art, new décor in the conservatory plus a spot of sprucing up and art hanging to have the hotel looking extra special for spring and summer. 

With spring in the air and blossoms on the trees we welcome our new chef, David Flukes to the hotel.  David is originally from Tasmania and like many young chefs left his home state to travel the world and spend some time on the mainland. He returns to Hobart bringing new skills and ideas to match the produce of the state.  David trained at the Henry Jones Art Hotel and spent time there after he qualified as well as working at Morilla Estate Winery before travelling extensively overseas.  He is very passionate about sourdough bread and his time at the acclaimed Acme Bakery in Berkeley California honed his skills.  The kitchen at Islington is now filled with the smells of freshly baked bread.  David carries on the organic, local, small producer focus that we were so fortunate to develop and hone with Luke.  Have a look at David’s first menu and book a night or a weekend away to come down, enjoy Tasmania in the early spring and eat some fantastic food.

www.piccalilly.com.au
www.meadowbankwines.com.au
www.noma.dk
www.moorilla.com.au
www.ferrybuildingmarketplace.com/acme_bread_company.php

On winning, on awards, a truffle or two, food and fires

June is the month of competitions in Australia and this one brings some exciting news from and about The Islington Hotel. 

Australian Entertaining and Travel Vogue has just published its annual producer awards (www.vogue.com.au). The hotel is pleased to announce that several of those producers’ wares are showcased in the food being made in-house by our current chef, Luke Burgess (www.lukeburgessphotography.com). Luke brings to the hotel his passion for seasonal flavours and commitment to small, local producers.  Frogmore Creek organic garlic (www.frogmorecreek.com.au) can often be found in dishes on the menu as well as Spring Bay mussels (www.springbayseafoods.com.au).  Our cheese selection is largely local and cheeses from two of the Tasmanian award winners, Bruny Island Cheese Co. (www.brunyislandcheese.com.au) and Thorpe Farm (www.visitvinyards.com), can be enjoyed at The Islington after dinner or in the afternoon beside the fire with a glass of local wine. 

Gourmet Traveller (www.gourmettraveller.com.au) has also recently published its annual awards with The Islington as runner up and only Tasmanian hotel mentioned in the Luxury Boutique Hotel category. We congratulate the Emporium Hotel in Brisbane on winning the top award.  Great to see new hotels joining our ranks.

With winter settling in we are looking forward to some great Tasmanian food and wine.  Truffle season is just around the corner and we’re looking forward to a dinner or two featuring this elusive fungus in July.  Scallop season opens at the end of the week and Spring Bay’s beautiful offerings will definitely be on the menu before long.  Of course, pears and the famous Tasmanian apples are in abundance at this time of year. As we finish off the last of the seasons’ preserved quince from the Islington garden guests are enjoying spice poached apples and pears at breakfast as well as taking home a jar or two to enjoy the taste of Islington at home.

With harvest just completed it’s a great time of year to be visiting some vineyards and a tasting at Domaine A (www.domaine-a.com.au) and lunch at Meadowbank Estate (www.meadowbankwines.com.au) are lovely ways to spend a winter afternoon.  We can arrange something special for you. Simply advise us when making your reservation at Islington.

Do come down soon and enjoy this wonderful Tasmanian season. As added incentive we are offering some packages at The Islington and Priory together with some of our favourite restaurants.  Plus there are some great events in Hobart and surrounds in the winter time such as the Antarctic Midwinter Festival (www.antarctic-tasmania.info) (June 19-28) and the Festival of Voices  (www.festivalofvoices.com.au) (July 9-12) so call us and book a weekend or mid-week getaway soon.

Autumn is here

As the leaves on the trees start to fall in the garden and the autumn sun is warming the conservatory, it is certainly time to settle in and enjoy the great foods of the season, a glass or two of fine Tasmanian Pinot, with a post summer break at Islington.

Summer saw a very busy time for the Islington Team.  On Christmas Day Adam and I hosted Christmas lunch for the lucky guests who spent Christmas at the Hotel.  The day started with a sumptuous breakfast prepared by Paul complete with platters of fresh berries and mangos.  Most guests then chose a morning walk – a few went for a run, you know who you are! - to prepare for what would be one of the nicest Christmas lunches I have ever had.

Midday saw us gather on the terrace for champagne and canapés whilst Paul cooked up a storm in the kitchen.  After a lunch of turkey, ham, pork and all the trimmings we somehow managed to squeeze in individual Christmas puddings with platters of fresh fruit.  After much wine and cheer everyone retired to their rooms for a late afternoon nap.  Now if all of this makes you feel very jealous, do not worry, this year we will be doing it all again, and it is never too early to book!!

New Years Eve also saw a big celebration at the Hotel.  As New Years Eve in Hobart is one big party with the Sydney to Hobart and the Taste of Tasmania, we decided to have an early celebration here at the Hotel before we headed down to the wharf with lots of entertainment and two displays of fireworks!  Again Paul out did himself putting on beautiful canapés including oysters and salmon whilst we all sipped champagne on the terrace on a beautiful summer’s night. Yes, I know what a great job I do have!

There is lots going on in Hobart over the next few months, so make sure you look at our newsletter for all the information including a great royalty package…perfect for the Queen’s Birthday long weekend!

I would like to thank all our wonderful guests for coming and staying with us over the Christmas and New Year period and all through summer. We loved having you.  Thank you also to my great team for all your hard work – Betsy, Julie, Paul, Paul, Yvette, Phoebe, Cathie and Erika,

We look forward to seeing you all back at The Islington for our Autumn Sojourn of great food and wines and firesides !

Kellee