Whipping up a storm in Hobart’s Lenah Valley, Whisk & Co. is worth travelling north for. In a cosy corner spot, this cafe continues to entice locals and city slickers with a diverse all-day menu that’s dedicated to local produce.
Danny and Georgia Veis are no strangers to the world of hospitality. While Georgia grew up working in her parents’ hotels, Danny started out as a 15-yearold kitchenhand, before working his way up to managing hotels at home and abroad. Opening their own cafe was the next logical step and a dream come true for both of them.
In this venture the pair is joined by Head Chef, Drew van der Woude. He started his cooking career as an apprentice at the Tasmanian Club before advancing to Flinders Island as a third-year apprentice. Moving to London to follow the modern chef’s rite of passage, he worked at ‘SMITHS’ of Smithfield under John Torode, developing a style and skill of cooking that he eventually brought home to Tasmania. Using as much local meat and produce as possible, Drew showcases the wonderful variety the state has to oer through a seasonal menu that changes monthly.
The all-day menu caters for a large range of dietary requirements, including gluten free, paleo and vegetarian. Come breakfast, an anity for eggs benedict is immediately clear: the first column is dedicated entirely to variations of the breakfast classic. If eggs aren’t your thing, get your sugar fix with the baked apple crumble loaf, served with maple-glazed pecans and cinnamon cream cheese whip. There are also plenty of muns, cakes and cookies made daily in the pastry kitchen.
Stop by for lunch and tuck into herbed panko-crumbed fish with shoestring fries and sweet chilli aioli, house-made gnocchi, or soup of the day. Bagels and baguettes are filled with the likes of smoked glazed Christmas ham, and lamb meatballs with marinated olives, rocket and Italian passata.
Pair your order with a calming pot of T2 or get your caeine fix from Zimmah Coee. Hot chocolates are in a league of their own, with the ‘construct your own’ concept, complete with a mini whisk. Changing variations include the Rainbow with fairy floss, meringue, crumble, chocolate straws and coulis.
If you find yourself in the area at night, you’re in luck – from Wednesday to Saturday, Whisk and Co. remains open as Whisk Burger Bar, oering the same quality produce in burger form. Available for both dine in and takeaway, options include the Lady Franklin – oregano-infused lamb patty, tomato, capsicum, tzatziki and tabouli, and The Pinnacle – Tasmanian beef patty, cos, tomato, bacon, cheddar, cheese, tomato chutney and Whisk and Co. pickles.
If you like what you see and taste, a small retail section will send you home with Whisk & Co.’s delicious sauces, relishes and jams. Lemon dressing made from locally grown Meyer lemons, real raspberry cordial and red pepper essence are amongst your choices.
Whisk & Co. is all about consistency. No matter when you visit – for coffee in the morning, or a long lingering lunch – expect fabulous fare, delicious drinks and a friendly smile.