ot everyone has been to the Teahouse down at Blackman's Bay in Hobart. But if you do you'll soon realise just how small the dining room is compared to all the other premises which I have operated over the years. Considering the demand pull of our small outlet's service to the residents of the ever sprawling suburb down here chances are by the weekend we shall be running out of room if you don't book early enough for your table or if you turn up at our eating house in an impromptu manner. You might feel like you have wasted your movement since you have done your commuting distance or disappointed because your nightout or dining time fail your planned expectation. Perhaps you will find this tidbits of information useful; our restaurant telephone number being 62297633. Generally speaking you will find us here around 3 p.m. in the afternoon because we just trade at night. The only exception being Monday because it is our only day off from work.
his is really a tribute to all those in the public young and old that gave me their unrequited and full support over the years that I were down at Salamanca area. It is the sort of overwhelming support and warmth that gave me a cause for its continuance to what is the type of Teahouse today. These are not the high profile celebrities or the ever attention vying tactical politicians . Neither is it the prominent public figures nor our self-appointed ever 'know all' luminaries and media anointed food critics but really this is just the ordinary daily common folks like you and me that ultimately formulates the success of a place or perhaps many other places all over Australia. Many a history has been born and buried. But there is no better a time than now to reminisce and recapture the sweet memories. Sweet as they are an aching void the world would never fill...the pictures say it all...
Nearly all restaurants depend on weekend trade especially on Friday and Saturday nights being the main bulk of their trade activity for the week. This is here where you can conserve and perhaps convert that weekend surplus to cushion and cover for the other slacker and leaner odd weeknight’s trade But on a night such as the ‘Good Friday’ night and nights like Christmas Eve I know for a fact that most eateries will do Zilch or ‘bugger all’ trade as they said in Australia unless there are lots of tourists about.
If I let my calendar be dictated by the social events of the day I’ll very soon be paddling up the wrong creek.
And on Palm Sunday they will celebrate and rejoice over the Resurrection. About the only Easter eggs I have ever seen were their real hard boiled eggs that they painted in red colour. But that’s all I understood from my past.
o many times I have tried in the past month to upload this series of kitchen photos before I lost them again that today I feel a sense of relief and joy when I did finally put some sense of order and finishing touch to a simple recipe which I have meant to share with my readers . This is but just a simple recipe one that requires a few minutes quick stir-fry over a hot gas stove so long as the preparation stage stays right on course. It is a step by step photoguide to an end dish called chicken crushed pepper with garlic and ginger. It is intended for busy working people who do not wish to waste too much of their leisure time in their kitchen students with their conscious budget and what is more refreshingly suitable for home host entertainers who are out to impress their guests with their new addition to the eclectic collection of their dishes.
