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For those of you who didn’t discover Hobart and its easygoing yet upmarket food and wine scene during the pandemic, get Googling.
Beyond its infamous convict past is a wonderland of restaurants filled with high-quality produce, cooked and prepared in creative ways.
So when I was offered a chance to eat at one of Hobart’s most awarded wineries, Frogmore Creek, I jumped at the opportunity.
Fresh oysters, glazed pork belly and award-winning wines: Celebrity favourite Frogmore Creek in Hobart has it all, writes Caleb Taylor
Frogmore is about 20 minutes from the Tasmanian capital on pristine land featuring a historic main building and rows of vineyards.
It has become a firm favourite with Sydney and Melbourne celebrities, most notably Bachelorette couple Georgia Love and Lee Elliott, who hosted their wedding there.
But it’s not just about glitz and glamour, because Frogmore Creek is also a warm and inviting place, perfect for families and young sophisticates.
Frogmore Creek has become a firm favourite with Sydney and Melbourne celebrities, most notably Bachelorette couple Georgia Love and Lee Elliott, who hosted their wedding there
Guests at the restaurant choose share plates from the sea, land and garden, in addition to a three-glass wine tasting menu. (Pictured: oysters, scallops and salmon)
It’s also well-priced – a rare treat for us Sydneysiders.
Guests at the restaurant choose share plates from the sea, land and garden, in addition to a three-glass wine tasting menu.
From the land, I opted for the crispy and succulent tamarind-glazed Scottsdale pork belly, served with kimchi, apple puree, and pulled pork croquettes.
Frogmore’s head chef Mark Burne let me know the pork belly is actually methodically prepared over four days before being plated.
‘[Over four days] the pork belly dish is dry salt cured for 24 hours, then washed and dried, then slow cooked for 12 hours, pressed and chilled overnight,’ he said.
‘During lunch, each piece is then lightly fried and tossed through the tamarind glaze before serving to customers.’
From the sea, I opted for the light and flavourful natural Pipe Clay Lagoon oysters, served with lemon and red wine mignonette.
Huge oysters are a Tasmanian staple and these were no exception.
Finally, we ordered the crispy Potato gnocchi with heirloom tomato, romesco salsa and smoked tomato gel.
It was served-up with kalamata crumb and polenta chips.
The glazed pork belly is cooked over four days, head chef Mark Burne told me
We had three glasses from the wine tasting list: the Merlot, the Cuvée and the Riesling
The menu itself is full of fresh Tasmanian produce with an emphasis on plates that are cleverly put together and immaculately presented.
Chef Burne told me the idea of the restaurant is for diners to taste a range of options – which, as someone who eats out a lot, is refreshing.
‘The Frogmore Creek menu has been designed for guests to experience a range of dishes,’ he said, adding that the menu also draws on inspiration from further afar.
‘We’re paying tribute to the beautiful produce of Tasmania and the diversity of kitchens around the world,’ Chef Burne said of the dishes. (Pictured: Potato gnocchi)
‘We’re paying tribute to the beautiful produce of Tasmania and the diversity of kitchens around the world.’
Over to the wines, we got three glasses from the wine-tasting list: the Merlot, the Cuvée and the Riesling.
All were smooth, but I ordered a second glass of the Merlot. I also left with a bottle that ended up getting poured later that night.
I finished the meal with a stroll through the vineyards
The wines have been awarded at Melbourne’s International Wine Competition, and are smooth to taste.
I found them subtle and easy to drink as I sat chatting with my friend.
Finally, I finished the meal with a stroll through the vineyards and grounds. Frogmore is indeed a feast for the senses.
Celebrities and foodies have been finding their way to the winery, with Georgia Love and Lee Elliott (pictured on The Bachelorette) choosing their venue for their destination wedding
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