Tucked away at the southern end of Australia’s southernmost state, Tasmania, is the island’s sleepy capital city, Hobart. The regrettably brief duration of my layover in Tasmania limited my ability to venture out beyond Hobart’s suburbs. I will definitely need to make a return trip to explore more of the island’s amazing natural offerings. That said, the day I spent in Hobart was a good primer on Tasmanian culture, giving me an opportunity to interact with laid back locals, and plenty of time to sample some of the region’s amazing cuisine.
Storm clouds partially obscure Mount Wellington, which rises up behind Hobart, but the city’s lights shine through the drizzle and are reflected off the Derwent River in Franklin Wharf.
Zeppelin, a lobster pot-laden fishing boat rests at its mooring on one of the piers inside Franklin Wharf.
Criterion Street Café is a popular eatery in downtown Hobart that takes a fun (and tasty) approach to fresh, local cuisine made with organic ingredients.
Criterion’s offerings include uniquely delightful dishes like these savory spring onion and potato pancakes with pulled pork, fried egg and chili jam. Yum!
Visitors to Tasmania’s Museum of Old and New Art (MONA) view a standalone art installation that is separated by a triangular glass archway from the underground cavern where many of the museum’s other works are housed. MONA is Australia’s largest privately funded museum.
Salamanca Place near Hobart’s Battery Point, buzzes with activity during the midday lunch rush. The district is home to numerous shops, art houses and restaurants, and features a large, popular street market on Saturdays.
Homes rising up along the hillside behind downtown Hobart overlook the Derwent River.
Foreboding industrial buildings lining the Derwent River near Derwent Park are actually indicators of a robust shipbuilding industry around the city, which is home to Incat Shipyard, a leading manufacturer of large catamarans.
Fresh seafood is one of Hobart’s specialties, with the local raw oysters holding a special place of honor thanks to their crisp salinity and silky texture. They also pair particularly well with Tasmania’s criminally underrated wines, like this Derwent Valley Sauvignon Blanc.
Capitalizing on the persistently strong winds that blow across the region, a group of sailors take to the Derwent River on a cloudy day.
Check all the high-resolution shots from my trip to Australia in my album on Flickr.