Last Service at Piccalilly

Last month saw the last service at Piccalilly in Battery Point and the fabulously talented Iain Todd treated a full house of loyal followers to a selection of his best dishes created over the life of the restaurant. Piccalilly has now become the Battery Point Steakhouse and Iain's latest offering, Ethos at 100 Elizabeth Street in Hobart opens next Tuesday. The end of an era and the beginning of an Ethos.

Pauline Mak shoots the Agrarian Kitchen Seafood Lunch

Brilliant young photographer Pauline Mak captured these shots from the engine room of the Agrarian Kitchen last Saturday where Rodney Dunn and Severine Demanet prepared a superb lunch with fish and shellfish supplied and spoken to by internationally acclaimed seafood guru Mark Eather

Poached southern rock lobster with "mustard" butter and mustard leaves paired with Domaine Beullard et Fils 'Mont Blanc' Ayse Sparling Savoie 2006

Gould's squid and braised black lip abalone with cucumber, mint, coriander, pea shoots and fried garlic paired with d'Meure Chardonnay Birch's Bay Tasmania 2010.

Yes you Severine !

Mark Eather describes his passion for ethically caught and ike jime killed fish.

Smoked yellowfin tuna belly with heirloom tomatoes, baby beans, pink fir apple potatoes and anchovy emulsion paired with Domaine de Belliviere 'Les Rosiers' Chenin Blanc Loire Valley 2008.

Wood-fire roast snapper with Spanish thyme and Jerusalem artichoke paired with Fanny Sabre Savigny-Les-Beaunne Chardonnay Burgundy 2008.

Damn that Snapper smells good Rodney.

Grilled Mackerel with eggplant and goat's milk yoghurt paired with Philippe Barnard 'Le Ginglet' Trousseau Jura 2008.

Seafood soup paired with Domaine Romaneaux-Destezet 'La Souteronne' Gamay Rhone Valley 2009

Brandy Snaps filled with goat's milk ricotta and mulberry jelly paired with Domaine Terres Dorees 'In Extremis' Beaujolais.