Australia 2014: Part 11

<Hobart, Tasmania | 07:48>

I am sitting on my bed at the Brunswick Hotel (Tassie Backpackers) in Hobart, Tasmania. I’m wondering what I’m going to do for breakfast. Since today is the day before Easter, I’m not sure what is going to be open. McDonalds may be my only option but I need to crawl out of bed and put on clothes and go find something. This hotel seems so old but has so much quirky charm about it.

Hobart is a lovely little city. I really didn’t know what to expect, especially since I did absolutely no research before booking my flight. I got some exploring done yesterday but it was a rainy Good Friday and this means that the city was more or less a ghost town. I tried to go out and be social last night, but nothing was open. 

<19:49> 

I went for a walk up a local mountain called Mt. Wellington but didn’t know which road would take me. Found some beautiful houses and neighborhoods, but the road didn’t lead to the mountain sadly. When I returned to the hostel, I asked the desk clerk if she knew what road would take me there. She showed me on Google Maps and printed out the directions for me. It looks like it’s a 4-hour walk (one-way) and so I think I’ll find out if there are bicycle rentals in the city.

For dinner tonight, I was in the mood to eat something a little fancier than the quick Asian cuisine that I’ve been having lately. I grabbed my phone and launched the Urban Spoon app (I  highly recommend you download this app if you don’t have it yet- it’s great!) and shook my phone, causing it to pick a restaurant at random. The one that came up was an Italian restaurant called Smolt. It wasn’t too far of a walk, so I gave it a try.

I looked the menu over and ended up ordering the grilled Tasman venison, seasonal fruit puree, quinoa, spices, cauliflower & almond salad with a creamed garlic. I had to make a note of exactly what I’d ordered. It was amazing!

I am so thankful for delicious food! I don’t know if I would consider myself a foodie because I’m not really great at knowing what the chef has put in each dish. I sometimes recognize some of the ingredients by their taste or texture but I don’t think I could recreate most of these dishes at home- I wish I could!

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