PROFILED BY DE GROOTS MEDIAThis is the latest chapter in the Forest family’s oyster story, stretching back to 1980 when they started a small oyster farm in the Pittwater, 15 minutes east of Hobart. Today they supply oysters to all parts of Australia and overseas. But you won’t get them any fresher, juicier or brinier than here, harvested each morning and opened to order in the family’s magnificent double-storied, glass encased provedore and restaurant. Oysters in 10 different ways? Of course – as nature intended, naturally, and then in combinations with Japanese, Vietnamese, French and bush-tucker flavours, iced, baked, crumbed or dusted.
Then chef Simon Townsend gets creative with the best and freshest Tasmanian squid, abalone, scallops, octopus and scale fish in his chowders, pastas, curries and, perhaps closest to his culinary heart, fabulous Thai-style salads. And for the carnivores, he displays and equally deft and imaginative hand with dishes like his autumnal venison medallions with red cabbage braised in Pinot Noir and scotch fillet with an excellent, old-style Yorkshire pud. Then you can round out the meal with a steamed chocolate and Lark Distillery malt whisky pudding looking out over the Pittwater to the Coal River Valley where your wine and the pudding’s whisky are made. Hobart airport is only a few minutes away, the provedore has a great range of Tassie goodies and they will package oysters for you to fly home. Yum.
Graeme Phillips