News
GOURMET TRAVELLER 19
DuncanWelgemoedwill make“baller” dhalatAdelaide’sGourmet
Institute on3 July,whileGuy Grossicarvesuphissignatureporchettaat
the Melbourne event on 4 July.harveynorman.com.au/gourmet-institute
WhenKimSeagramopenedStillwater,
herdestinationrestaurantinLaunceston’s
colonial-eraflourmill,shesetoutto
“capturenorthernTasmaniaona plate”
Nearly 20 yearslater,theCanadian-born
Launcestonentrepreneurhasextended
thesamebrieffortravellers,carvingout
spaceinthemillfora boutiquehotel
fullofnorthernTasmaniancharacter.
Liketherestaurantdownstairs,
thesevenroomsofStillwaterSevenare
a showcaseoflocaltalent:designby
CumulusStudio,bedsbyHobart-based
AH Beard, woollen throws by Waverley
Mills,bathroomproductsbyLentara
Grove,andwallshungwithworksby
localartists.Theshowpiececurved
bar-pantryineachroomis madebylocal
artisanSimonAncherfromTasmanian
blackwood,andfilledwithproduce
froma rollcallofstarregionalproducers:
CoalRiverFarmcheeses,Tasmanian
ButterCobutter,sourdoughbread
andpre-mixedcocktailsbyStillwater,
Hazelbraehazelnuts,andsmall-batch
TamarValleywines.
Riverviewsandmassiveoldbeams
dominate rooms, with “pinot pink” or
Power of Seven
LauncestonrestaurantStillwaterhas
openeda hotelupstairswithjustseven
rooms full of Tasmanian character.
Clockwise
fromfarleft:
Detailsat
Stillwater
Seven;river
viewfrom
a guestroom;
Stillwater’s
breakfast
BloodyMary
madewith
Hartshorn
SheepWhey
Vodka,and
a greenbowl
ofroasted
cauliflower,
almondcream,
quinoa,kale
andpoached
eggs.
PHOTOGRAPHY ANJIE BLAIR (STILLWATER SEVEN), ALICIA TAYLOR (CHUUKA) & NIKKI TO (BENNELONG).
sage-greenmosaic-tiledbathroomsand
cleveruseofrough,blackenedtimber,
a nodtothefirethatdestroyedthe
mill’sroofin1942.
Thefocusdownstairsinthe
chic-rusticdiningroomofStillwater
remainsresolutelyseasonalandlocal,
thelikesofMoultingBayoystersand
MountGnomonporkfordinner,and
a breakfastReubenmadewithlocal
wagyuandsauerkraut.
StillwaterSeven,2 BridgeRd,
Launceston,Tas,(03) 6331 4153,
stillwater.com.au