Travel & Eating: Petty Sessions Cafe, Franklin

Travel: Tahune Airwalk, Geeveston, Tasmania
Eating: Petty Sessions Cafe, Franklin

Our time in Hobart was just too short. After our brunch session in Hobart we decided we needed to make the most of the little time we had. We were here for the Better Half’s, sister’s wedding. So we really only had one and a half days to ourselves before we got swept up in the pre-wedding preparation, wedding day, and post wedding clean up. But all that was still to come.

We spent the earlier part of the day at the Tahune Airwalk. The drive to Geeveston is stunning in itself, as you come through the Huon valley. The way the edge of the water is a meter away from the edge of the road in some places, as it winds its way through Huonville, Franklin and Geeveston. How the yachts and boats moored on the water float as if they’re suspended on a world of liquid clouds. The Tahune Airwalk is well maintained with easy tracks, and cleared paths. We exhausted ourselves with traipsing over the airwalk, awkwardly pirate-leg swinging over swinging bridges, and noisily admired our way through the pine walks. We couldn’t wait until arriving in Hobart for our late lunch, and were fortunate enough to give this Franklin cafe a go.

Petty Sessions is a beautiful cafe, renovated from an existing family home. It is nestled in the lush orchard filled Huon valley next to the Huon river.

For the few hours we had spent in Tasmania, I’d heard the concept of the scallop pie advertised from multiple menu of the day blackboards around Hobart, so I decided to satisfy my curiosity.

The scallop pie is comfort food at its best, with its large succulent scallops. The scallops themselves are tender, with their roe still attached. The choice to leave the roe on reinforced the scallops flavour, and helped it pair beautifully with the creamy curry based sauce. The instant-curry-powder style curry  definitely had a little kick that stopped you from ever getting sick of this taste. The pastry is soft and a little flakey, but just the way a pie should be. I remember a baker uncle once telling me that the butter should be mixed well into the pastry but not too well that it becomes tough, but just enough that it helps it flake. I never really understood what he meant, I presume this must be a good example. The chips were perfectly fried with the right amount of seasoning, crunchy on the outside and fluffy on the inside. This was definitely a generous serving.

The Better Half chose the seafood linguini, which also had a lovely chilli kick to it but without the burn. The seafood is cooked well with plenty of flavour, that does not let the freshness of the seafood down. Another perfect comfort food dish, and what you see pictured is actually the entree size.

In conclusion:
We stopped here on a note of desperation for a late lunch, and were pleasantly surprised. The hour was quiet and the lunch crowd had come and gone, so the natural beauty surrounding the cafe made the dining experience soothing. Service was tad slow, but owing to the odd hour we were eating at we couldn't fault them.

The food was generous in both size and taste. Everything was cooked well with none of the seafood being overcooked. My favourite was the scallop pie with the curry based creamy sauce, matching well with the scallop roe flavour. I already miss this comfort food dish.

Petty Sessions Cafe
3445 Huon Highway 
Franklin
Tasmania, 7113
03 6266 3488

Cooking: Japanese Curry with Rice

Japanese Curry

Golden Curry pack gravy

Date: 20/05/2014

The cold winter nights have started again in Melbourne, so tonight I wanted a belly warmer, and my tummy voted for curry.

Japanese curry is different to other curries like Indian, or Malaysian. It’s a thicker gravy with the spices having more a subtle peppery flavour. Don’t feel like you’re cheating by using the block of instant roux; from what I understand this is the method most households in Japan use. The recipe I used is pretty much what is recommended at the back of the packet. You should be able to find these Curry Roux sauces at most Asian groceries with a Japanese section. Even some larger supermarkets should stock them.

The method I use differs slightly from the directions on the packet. Despite it being really easy to make already, I wanted it to be done in Super fast time. So I use these cheats:

• cutting the carrots up slightly smaller than the potato cubes
• blanch root vegetables in the water intended to go into the final curry (keep the tasty vegie water!)
• slice meat into smaller pieces (if you buy the stewing kind, you will need to cook it longer to break it down

Despite buying the “Hot” pack, it wasn’t as spicy as I had expected but a few shakes of pepper added the extra edge I desired.

Freshly cooked rice is always a lovely accompaniment, conjuring up memories of home and mum’s cooking. But sometimes we just don’t have the time. I would love to say, that I always cook my fresh, but that would be a lie. For perfect rice every time, use a rice cooker. My confession is that tonight I partook of instant steamed rice. No way near as delicious, but edible and fast.
Let's go forth with the food!

Show those vegies who's boss, chop them up good.

 Give them some shock treatment. Blanch them out of their little lives.

Don't be afraid to use oil. Think of all those delicious flavours. 

Prepare yourself for some sautéing. Push those onions around. You're the boss here!

When onions are about 1/2 translucent, it's a good time as any to add your beef.

Put in celery in last, I like mine still crunchy.

Help all the ingredients get to know each other. Mr Beef, you'll get along well with Ms Carrot and Lady Potato.

Remember that water we blanched the vegies in? Hold onto it for this step!

Curry cubes, sealed for your pleasure.

We'll treat you well Mr. Roux cubes. 

See how it's slowly thickening? Wait a little longer and magical things will happen! 

At last the finale. Finish with a flourish of pepper.

Japanese Curry

Serving size: 4 (Despite pack stating 12 serves)

Ingredients:

- 2 medium sized potatoes

- 2 onions

- 2 carrots

- 4 stalks of Celery

- 4 tablespoons of cooking oil (either olive, canola, or vegetable, any is fine)
- 1 packet of Curry roux blocks (I used a "12 serves" pack size)

- pepper for seasoning to taste

- 5 to 6 cups of water (depending on how thick you want your curry sauce)

- 2 cups of rice

Process:

1. Prepare the rice first, wash it thoroughly and cook the rice according to the instructions. (Or use the microwave express rice bags.)

2. Prepare your vegetables and meat (on separate chopping boards! Do NOT cross contaminate). Chop carrots and potato into small chunks, about 1cm cubes. Celery chopped into smaller pieces, about 0.5cm by 1cm. Onions into small pieces, about 0.5cm by 1cm. Meat into strips of 2cm by 1cm.

4. Set water to boil, once it’s bubbling, blanch carrots first. Test one of the larger cubes between finger and thumb, until it is soft but not mushy. Once done remove with a large holed sieve. Repeat with the potatoes.

Tip: Depending on how fast you can cut, set the water to boil first, to coincide with you finishing up the chopping.

5. Heat oil into a different pot, large enough to accommodate all ingredients and stock comfortably. Stir fry onions until they go half translucent. Add beef and stir fry until half cooked. Add celery. Add the blanched carrots and potatoes.

6. Pour the previous water the vegetables were boiled in, into the pot and bring to the boil.

7. Once boiling, add roughly chopped cubes of curry roux. Stir until it melt and thickens. Simmer for 5 minutes.

8. Add pepper to taste and serve with white rice.