Tasmania, at the southernmost end of the southern hemisphere, is Australia's only island.
At the end of the world, you will meet beaches, mountains, pastures, forests, wilderness and oceans, and every landscape will be like a fantastic road movie.
Beyond the beauty, however, food brings as much surprise as possible.
If you come to Tasmania, but can't eat oysters, lobsters, abalone and salmon, it will be a lifetime regret for those familiar with this place.
Oysters, a choice you can't miss.
In the tower island, the most pleasant afternoon, should be accompanied by seafood.
Sit down in a small restaurant next to the abalone factory, where trout is a regular dish, particularly slippery and fresh because of the clear cold water.
Oyster shells piled up in the back of the restaurant, in the sun gives off the smell of sea water and sweet.
Next to Antarctica, oysters in the purest waters are clearly a pretty good choice. The sea is cool, making the oysters in the area fat, light and smooth taste. The oyster shell is white, the size is the same as the Sydney oyster, has a rather large size.
The first entrance is a light salty sea water, then sweet oyster filled the mouth, careful aftertaste, there is a green apple or grass-like green sweet and astringent.
Unlike the sea-separated New Zealand oysters with a clear smell of cantaloupe, the upper half of the sea water mixed with oyster body to swallow, beautiful to break the liver.
Flick his slippers and shake his toes, thinking about the extravagant banquets of the rich in the last years of the Roman Empire, consuming as much oysters each year as slaves brought in ice carts from the Atlantic coast. And now he can sit here and eat, not even happier.
Tashima's most prestigious seafood restaurant
Looking at the ruins in Port Arthur, the red-haired Frenchman Ray met in Melbourne. After a tour around the center of Hobart, he took me mysteriously to the most famous Mures Upper Deck. The "Best Seafood Restaurant", awarded by the Tasmanian Catering Association in 2011, has 50 seats overlooking the entire Victorian wharf.
At night, when the lanterns first came, we sat on the water port, looking at the waters of starlight and lanterns that flowed brightly.
Eating salmon and oysters that have just landed, our topic is from Don Juan to bed to swallow 50 oysters, and to be a man like Don Juan, until Balzac is proud to be able to eat 144 oysters a day. Germany's first prime minister, Oslo, once ate 174 oysters, a record that has topped the world's record for oyster consumption.
The topic even went to how to identify the real oyster eaters in the restaurant, and then, rather gossip, the oyster eaters in the restaurant.
"the one over there with the beer belly is just following the stream, dripping with a few drops of lemon juice, ordinary."
"the oyster by the window, with two pieces of black bag, was painted with butter."
"sitting opposite him, the beard ate some oysters and asked the waiter for a few more flowers of salt, known as the salt of the bride, scattered on the oysters, dripped with a few drops of lemon juice, and then slid the oyster meat and the water from the shell into his mouth. It was obvious that the haughty waitress instantly became attentive, needless to say, he had a first-class taste and was picky about the quality of life. "
And this one in front of me ordered a small glass of champagne from Tashima, accompanied by onions, tomato basil and a small piece of green pepper, and then said to you, at this time, his taste was unique, and he invited you to share it. It is obvious that French men have a good reputation for being romantic and considerate.
We have been indulging in drinking late into the night.
In the Tasmanian night breeze, you can really experience the smooth taste of oysters in Aphrodite: memoirs of the senses, which describes the smooth taste of oysters as a long kiss.
Like tower island, the most primitive and extraordinary, the passage of time and human civilization have not disturbed it, do not need complex argument thinking, just taste.
Recommended seafood restaurant in Tasmania
Mures Upper Deck
Mures Upper Deck was awarded the "Best Seafood Restaurant" award by the Tasmanian Catering Association in 2011, the island's most prestigious restaurant with 50 seats overlooking the entire Victorian wharf.
Address: Victoria Dock, Hobart TAS, Australia
Web site: http://mures.com.au/upper-deck
Barilla Bay
Barilla Bay is only four kilometers from Horbart Airport. Across from the restaurant is the oyster farm, you can book a visit. Oysters are available on the first floor of the restaurant with processed and packaged oysters on the same day.
Address: Hobart Airport, Hobart, Tasmania, Australia
Web site: http://www.barillabay.com.au
Blue Eye
Blue Eye is a popular seafood restaurant.
Address: 1 Castray Esplanade,Salamanca Place,Hobart,Tasmania, Australia
Web site: http://www.blueeye.net.au/index.htm
Drunken Admiral
Drunken Admiral takes wooden boats as the theme, eating oysters in the cabin has its own flavor. The restaurant was awarded the Best Seafood Restaurant by the Tasmanian Catering Association in 2012.
Address: 17 / 19 Hunter St. Old Wharf, Hobart Town, Tasmania, Australia
Web site: http://drunkenadmiral.com.au
Article: Su Hengbo, pictured: Su Hengbo & Network, social app official account: travelwonderland
