There’s no catch!

You stay a minimum of 2 consecutive nights at rack rate and our friends at Overdrive Car Hire will give you a luxury car to drive. More than 2 nights? No problem! Any night thereafter at rack rate and the car stays with you, free of charge!

All accommodation includes-

- Full breakfast daily including tea and coffee all day


- Complimentary mini bar


- Complimentary parking


- Complimentary WiFi (and an iPad in the room)

Here’s how it works-

2 nights in the ATTIC ROOM $790

Complimentary – VW GOLF GTi                  

Upgrade to an AUDI A5 +$100/day

2 nights in a GARDEN ROOM $890

Complimentary – MINI COOPER     

or

Complimentary – BMW 320i             

Upgrade to an AUDI TT Coupe +$100/day

2 nights in a REGENCY ROOM $1090

Complimentary – BMW 530i             

Upgrade to a BMW Z4 +$50/day

2 nights in the SIGNATURE ROOM $1190

Complimentary – MERCEDES C280                        

Upgrade to a Porsche Boxster +$250/day

only available by phoning +61 3 62202123 or email reservations@islingtonhotel.com

*Subject to availability

*Not valid on existing bookings

*All cars are subject to mileage charges where applicable

*For full conditions on car hire visit www.overdrivecarhire.com.au

**Valid for bookings made between May 9th and July 29th staying between 9th May and 31st July

Savour Tasmania will present an array of events celebrating Tasmania’s world-class produce and beverages, the innovative and dedicated producers and the passionate chefs who will bring these elements together with flair. We’ve picked our two favourite events and secured your tickets early, and just as well – they are now sold out!
To kick off the festivities PorkStar Colin Fassnidge and Gourmet Farmer Matthew Evans will present a celebration of the pig at the newly refurbished Tasmanian Museum and Art Gallery on 29 May. The next day Belgium’s Kobe Desramaults, of Michelin-starred restaurant In de Wulf fame, will team up with home-grown talent and ex Islington Hotel head chef Luke Burgess at his hot Hobart restaurant Garagistes.

Wednesday 29th May
Pop-up PorkStar @ TMAG

The cost per couple is $695 and this includes:

 2 seats at the Pop-up PorkStar table at 6 30pm
 one night’s accommodation in a Garden Room
 Full cooked breakfast the next day
 Wi-Fi internet including an iPad in your room
 Return transfer to the dinner venue
 midday check out

Thursday 30th May
A Natural Meeting of Culinary Minds @ Garagistes

The cost per couple is $955 and this includes:

 2 seats at the ‘Natural Meeting’ table at 7pm
 one night’s accommodation in a Garden Room
 Full cooked breakfast the next day
 Wi-Fi internet including an iPad in your room
 Return transfer to the dinner venue
 midday check out

Book both nights and receive 10% off the total package price*

*Additional nights are at rack rate at the time of booking and do not incur discount.

Makes 6

For the poached quinces

4 quinces
2 cup of caster sugar
2 oranges -juiced and peeled with a peeler (be careful not to get too much pith)
4 cups of water
3 star anise
To poach the quinces make a sugar syrup by bringing the sugar, water, orange peel and juice and star anise to the boil. Pour the hot syrup into a deep tray and as soon as you peel core and quarter the quinces place them in the syrup. Cover with baking paper and foil and place into the oven at 180c for 30 minutes, turn oven temp down to 120c and continue to cook until quinces are soft (up to 3 hours).
Cool quinces down in their syrup and store in their syrup until required.

For the pastry (taken from chef Damien Pignolet)

240g flour
40g caster sugar
Pinch salt
180g butter, chilled and grated
3 Tablespoons iced water.

In a food processor, combine the flour, sugar and salt, add the butter and pulse to a fine crumb.
With the processor going add water until the mix just starts to form a ball.
Work quickly to bring dough together into a flat disc and refrigerate for an hour.
Butter 6 x 8cm loose bottom tart tins.
On a lightly floured surface roll out pastry and cut 6 circles large enough to slightly overhang the sides of the tins. Press the pastry into the tins and trim the edges. Refrigerate for another hour.
Preheat oven to 180c and dock the pastry with a fork. Blind bake the pastry shell using baking paper and rice or other dried beans etc. Bake shells for approximately 25 minutes and then remove the baking paper and cook for another 5 -10 minutes until the pastry is golden brown.
While the pastry shells are cooling slightly make the frangipane filling.

For the Frangipane

140g butter softened
160g caster sugar
200 g almond meal
2 eggs
½ cup flaked almonds

Using an electric mixer beat the butter and sugar until just combined, add the ground almonds and eggs and mix until just combined.
Turn the oven down to 170c.
Spoon approximately 3 tablespoons of the frangipane into each tart shell and top with thinly sliced quince, sprinkle with flaked almonds.
Bake for approximately 35 minutes or until the frangipane is set in the center.
While these are baking you can reduce the quince poaching syrup until it is thick and fragrant.

Serve the cooled tarts with mascarpone and a little of the quince syrup.

April 12 sees the inauguration of Hobart Baroque, nine days of exceptional performances by international and local musicians. The historic Theatre Royal, built in 1834, this is the oldest surviving theatre of its type in the Southern Hemisphere, one whose intimacy and splendid acoustics make it the perfect venue for performances of opera and recitals. Other Venues include the Hobart Town Hall and MONA (Museum of Old and New Art).

The program has been especially planned to attract interstate visitors, who can enjoy several of the events as well as experiencing Hobart’s history, its remarkable restaurants and food and unique atmosphere, all of which have contributed to a growing reputation as one of the world’s most interesting small cities. If, as is often argued, festivals work best in compact, livable cities where the visitor can enjoy not only the art but also the architecture and the lifestyle, then Hobart is the obvious venue for Hobart Baroque.

Full program and venue details www.hobartbaroque.com.au

Ingredients

Tasmanian ocean trout fillet, skin on

Sliced fennel
Red cherry tomatoes, halved
Green olives, pitted
Salt packed capers, rinsed and towel dried
Fresh basil leaves, stemmed
Sliced roasted capsicum (skin removed)
Sliced pickled radish

Curing Ocean Trout

The ocean trout is cured to enhance the colour and give a firmer texture to the flesh.

Keep the fillet whole, 80-100g per person
(curing works best if done on a whole side, do not attempt less than 500g )

Place trout skin side down on a dry roasting tray.
Sprinkle flesh liberally with a mix of Murray River salt flakes and raw sugar (roughly 50/50)
Cover with cling film and place a smaller tray on top. Weigh down the top tray with roughly 4kg per 1kg of ocean trout and refrigerate for 24 hours.

After 24hours on the cure remove and wash of the excess salt and sugar. Pat dry with a paper towel and remove skin with a sharp boning knife.

Joe’s tip – press with 1 x 2litre full milk bottle per 500g of trout.

Searing the Ocean Trout

Oil a flat, thick-bottomed pan and put on the heat until smoking hot. Any high burn temp oil like peanut oil or canola will do, do not use olive oil as it has a low burn temperature.

Carefully lay the trout in being careful to use one fluid movement away from the body; this avoids hot oil splatter.
Sear on all sides.
This should take no more than 20-30 seconds per side. Do not cook all the way through.

Joe’s tip – do not season with pepper before searing, pepper gets bitter when scorched.

The Salad

Mix together fennel, tomatoes, basil, green olives, roast capsicum, pickled radish and capers in a large bowl, dress with extra virgin olive oil and lemon juice.

Add pepper to taste; there should be enough salt in the cured trout to avoid needing any more.

To Serve

Divide mixed and dressed salad on to plates leaving 1/3 of the salad in the mixing bowl. Slice trout across the fillet into 5mm pieces and toss with remaining salad. Evenly distribute onto the plates in a nice stack and dress with the remaining juices.

Garnish with thyme flowers.

The ULTIMATE experience for any wildlife lover who thrives on the up close and personal experience, with luxury car transfer and an Islington kitchen dinner hamper!

This tour is EXCLUSIVE – once you have booked the night tour it is yours, no one else can join your tour. The two and a half hour fully guided feeding tour of the park has been a massive success this year and has received the most incredible feedback from our guests.

These intimate tours are not info on the outside…..  You will be inside the enclosures with Bonorong’s experienced and friendly staff, hand-feeding animals like tawny frogmouths, golden possums, bettongs, sugar gliders
and many more.  You also have the opportunity to hand feed a Tasmanian Devil.

Most of our animals in Tasmania are nocturnal or awake at dusk and dawn.  The wonderfully knowledgeable Bonorong team times your exclusive tour to catch perfect viewing of all the animals. All across the park animals emerge from their daytime slumber and reclaim the night.

Bookings are essential.

PRICES $445 per couple including tour, return transport, picnic hamper and personal tour guide.

Add ½ a bunch of asparagus to a pan of unsalted rapidly boiling water and leave for 3 ½ minutes (time may vary depending on individual spear diameter).

Joe’s Tip – Take one asparagus spear and bend until the woody end breaks off. This is the best way to determine where to cut the rest of the asparagus. Discard woody ends.

Crispy Pancetta

While asparagus is boiling, add 2 strips of pancetta to hot, oiled char grill. (I use Wessex saddleback pancetta from our local producers but anything from the deli will do)

When asparagus is al dente, remove from boiling water with tongs (leaving the cooking water on the heat) and place on chargrill char grill with the pancetta.

The Perfect Poached Egg

Add 2 tablespoons white vinegar to the boiling water and stir slowly. Crack one fridge-cold egg and ease into the centre of the slowly rotating boiling water (egg should be just above water level when cracked open to produce the best shape). Boil for 3 ½ minutes or until yolk feels soft to touch, like a rare steak.

Joe’s Tip – Remove from water and rest on a clean cloth for 30 seconds, this lets excess water run off and improves the texture of the yolk.

To Finish

Asparagus and pancetta will now be ready to remove from the grill (after 4 minutes). Put asparagus into a bowl and season with sea salt, freshly cracked black pepper and extra virgin olive oil.

Remove excess oil from pancetta with paper towel.

To Serve

Place a raft of asparagus spears on a plate, with the poached egg resting on top. Drape pancetta diagonally across and garnish with drops of extra virgin olive oil and freshly cracked black pepper.

January

• Sydney/Hobart Yacht Race – prize giving and giant welcome party on New Year’s Day www.rolexsydneyhobart.com
• Summer Festival – 14 days of street theatre, jazz, fashion, bush bands, all supported with sumptuous food and wine www.hobartsummerfestival.com.au
• Taste of Tasmania – part of the Summer Festival and reputed to be “the biggest open-air restaurant in Australia”
• Hobart Comedy Festival – bringing up the rear of the Summer Festival, an event of fun and frolicking with comedians from all over Australia www.hobartcomedy.com
• Cygnet Folk Festival – a weekend of folk, world and roots music www.cygnetfolkfestival.org/index.shtml
• MONA FOMA – is billed as Tasmania’s largest contemporary music festival and showcases the work of artists in a broad range of art forms, including sound, noise, dance, theater, visual art, performance & new media. www.mofo.net.au/home.aspx
• Australia Day – 26th January – celebratory and reconciliation events

February

• Launceston Festivale – 3 days of showcasing “Tassie Lifestyle”
• Tasmanian Wooden Boats Festival – a biennial event next scheduled for 2007 www.australianwoodenboatfestival.com.au
• Royal Hobart Regatta – 3-day event where the whole Derwent River is given over to the regatta www.royalhobartregatta.com

March

• Harvest Cycle – a 3-day event celebrating both cycling and the harvest in a pagan/modern combination of eating and racing www.harvestcycle.com.au
• Ten Days on the Island – a biennial celebration of Tasmania’s natural heritage next scheduled for 2007 www.tendaysontheisland.org/2004_Code/2004_Homepage.html

Need to know

2 nights luxury accommodation with exclusive use of the hotel and its grounds including full cooked breakfast each day, tea and barista coffee.  An intimate ceremony under the willow tree or on the marble patio and don’t worry about the weather, there is the option of moving the whole show inside the Islington’s glass roofed conservatory if Hobart’s weather turns inclement. Our resident chef will have already created a bespoke menu from all your favourite flavours, choose the price structure that best suits you and your guests and relax while Islington’s experienced team look after your every need.

October 2012 – March 2013

Exclusive accommodation for 22 guests including full cooked breakfast plus:

Canapés & Bubbles + Wine + Beer (2 hours) -$14,550  (+$155/additional person)

3 Course A la Carte Dinner – $14,550  (+$155/additional person)

3 Course a la Carte Dinner + Wine and Beer (during dinner*) – $15,650  (+$205/additional person)

Canapés & Bubbles + 3 Course a la Carte Dinner – $15,430  (+$195/additional person)

Canapés and Bubbles + 3 Course a la Carte Dinner
+ Wine and Beer (during dinner*) – $16,530  (+$255/additional person)

Also includes complimentary internet access, in-room iPad, all tea and barista coffee, non alcoholic mini bar, secure off street parking and exclusive use of the house and grounds.

April – September 2013

Exclusive accommodation for 22 guests including full cooked breakfast plus:

Canapés & Bubbles + Wine + Beer (2 hours) – $13,550  (+$155/additional person)

3 Course A la Carte Dinner – $13,550  (+$155/additional person)

3 Course a la Carte Dinner + Wine and Beer (during dinner*) – $14,650  (+$205/additional person)

Canapés & Bubbles + 3 Course a la Carte Dinner – $14,430  (+$195/additional person)

Canapés and Bubbles + 3 Course a la Carte Dinner
+ Wine and Beer (during dinner*) – $15,530  (+$255/additional person)

Also includes complimentary internet access, in-room iPad, all tea and barista coffee, non alcoholic mini bar, secure off street parking and exclusive use of the house and grounds.

*Wine selection available on request

++ for full options, terms and conditions please contact us directly    email – reservations@islingtonhotel.com    phone – 03 62202123

We Recommend-

Photography –

Jonathan Wherrett
www.jonathanwherrett.com

Floral Arrangements-

Gay Flowers
www.gayflowers.com.au

Fig
www.figflowers.com

Hair/Makeup –
On site-

Simply Flawless
www.simplyflawless.com.au

Narelle Tucceri
www.narelletucceri.com

Salons Nearby-

Lustre (South Hobart)
www.lustrehair.com.au

Nischler (Hobart city)
www.nischlerhair.com

String Quartet-

Strings on Fire
www.stringsonfire.com.au

Cake –

Sweet Envy
www.sweetenvy.com

We find that the choosing of a celebrant is a personal decision, if you would like some suggestions please let us know.