11-12-2014
This is how the guests at the Restaurant Australia dinner, on February November 14th in Hobart, Tasmania, were welcomed. After getting on the pier, they all climbed the long staircase leading to the entrance of Mona, the Museum of Old and New Art inside which a beautiful table, in the shape of a snake, was set. Previously, they had all admired an extraordinary game of flames at sunset
(See part three)
And when everyone was feeling full, ready for something that would not mean sitting by a table for a real dinner, everyone got on board a yacht called Mona Roma, the acronym of Museum of Old and New Art, but who knows why Roma too. Anyway, another stretch of water up the river Derwent and we docked at the pier of a special history museum. This was created and desired by David Walsh, born in 1961, who managed to put together a big fortune by developing a fantastic system to bet on horses without ending up unsaddled. Not at all.
One year later, in 2001, he opened the Moorilla Museum of Antiquities, other three years and a brewery arrived in 2004, the Moo Brew, next to the winery. In 2007 the museum was closed and completely renovated. It opened again in 2011 and the success was incredible because it has nothing to do with a classic art museum. Excavated in the rocks, it looks like it is entering the bowels of the earth. They have defined it as an adult version of Disneyland. There’s something true just like there is some envy, because the truth is that it is so enchanting it has become the most visited destination in the whole of Tasmania.
So we reach the third chapter in Restaurant Australia, the most important one, because Shewry, Gilmore and Perry were called to move down that hardly traced trench, which one can notice or not, placed to separate the kitchen as a physical obligation not to disappear from the art of sublimation of a total pleasure for the heart and soul. Nobody was there to be fed or understand how good the chefs were. Being in an art museum it was a clear way of stating that Australian food and wine can go beyond fine dining, the pleasure of a good meal to recommend to your friends.
If one were to find a small imperfection, a needle lost in a haystack, a close attention to vegetables was missing, after one of Shewry’s starters, the small corncob.
4. To be continued
Reviews, recommendations and trends from the four corners of the planet, signed by all the authors of Identità Golose
by
born in Milan in March 1955, at Il Giornale for 31 years dividing himself between sports and food, since 2004 he's the creator and curator of Identità Golose. blog www.paolomarchi.it instagram instagram.com/oloapmarchi