We’ve all experienced that perfect dinner party. Where everyone there is exciting and excited by the atmosphere. The candles burn a little brighter and everyone you know looks a little more relaxed and more attractive for it. On Melbourne Cup day, Islington hosted its second Producers Dinner with Frogmore Creek Wines, and that’s exactly what we got. My fellow GM Lisa stepped back behind the burners for a surprise cameo, treating everyone to an ‘Amulet’s greatest hits’ menu. Lisa’s vision led Amulet to acclaim in the Hobart fine dining scene as a pioneer of organic cuisine. Hers was the first restaurant to have Frogmore Creek on the wine list because of its organic status and superb quality. Lisa argued that Tasmanian produce used on a menu should be seasonal, local and organic where possible and was best enjoyed with Tasmanian wines. Most Frogmore wines are no longer organic but Frogmore winemaker Nick Glaetzer slipped a secret to us over dinner. There will be a reserve pinot noir that still holds organic status, by popular demand. The food and wine were dissected and praised long into the evening as guests split off from the family table to stroll the hotel’s galleries. Fires weren’t really necessary, but the lighting they gave to the library’s lacquered wood was magic, what a perfect evening.
Over the last few months it seems that I can’t pick up a magazine or newspaper without The Islington or The Priory (our sister hotel in Bothwell) popping up. Oct/Nov Belle included a 7 page spread on the art antiques and architecture of the hotel and Luke Burgess’ food. Menu, recipes and photos by Luke. What a talented man, and back in Hobart looking for a location to open a restaurant, serving dinner only and seating just 30 people, using produce he intends to grow himself. This type of paddock to plate ethos is something we love in Tassie. With the world’s freshest air and water it stands to reason that our produce is world class, so if anyone knows of an ideal spot for Luke’s dream let us know so we can keep him here. People say you can disappear in Tasmania, it’s because once here you don’t want to leave.
The Australian Financial Review is offering a fabulous Town and Country package as a prize for one lucky subscriber and the long awaited Australia New Zealand edition of Mr & Mrs Smith magazine is due to hit the shelves. When I say mag I really mean book, it’s about 250 pages of the most exclusive, luxury hotels in Aus. & N.Z. We were proud to be included in the first ever edition, out any minute now in discerning bookshops and lifestyle stores. While you’re there pick up a copy of ‘Taste Food & Wine’ by Matthew Jukes and Tyson Stelzer. This is, as they claim, “the definitive annual guide to choosing wine to match with food” and comes with a free site to download the best wines of 2009 to your mobile. Deep genius.
So you’ve heard about what’s been happening in Hobart recently, so with summer sun slipping into the conservatory through the palm fronds, I will leave you with this thought from celebratory chef Curtis Stone. He stayed at The Islington while shooting a series of ads for Coles and promoting his new book ‘Relaxed Cooking with Curtis Stone’ and was so chilled in the middle of a dervish of activity, must have the recipe for relaxation.
Curtis says;
“Food has an incredible ability to bring so much pleasure; be it weddings, engagements, birthdays, or business deals, think about it, food is always involved…....and a homemade meal is the ultimate gift.”
I like your ethos, Curtis and with a small inclusion agree with you whole heartedly, whatever the function- “.....a homemade meal at The Islington Hotel is the ultimate gift.”
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