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P
ORKBELLY
Withporkbelly continuing
toappearonmenuswith the regularityof aSwiss
watch, the trend showsno signsof slowingdown.
AtThe IslingtonHotel, a luxuryboutiquehotel in
Hobart, Tasmania, chef Paul Foreman (arguably
the state’sbest) createsamazing searedFreycinet
Coast scallopsand caramelizedporkbellywith
parsnipspureeandnew-seasonTasmanian truf-
flesusinga rareand succulent breedofWessex
Saddlebackpig. islingtonhotel.com
Q
UEBEC
WithFrancoroots thatgive the
predominantlyFrench-speakingregion itsflair,
Quebechas foodanddrinkat theepicenterof its
soul.ConsideredNorthAmerica’sdiningcapital,
Quebec’sregional specialtiesrange fromwildboar
tocaribouandmuchmore,withmaple-sugarshacks
makingappearances insuchdessertsas tarteausu-
cre (maplesugarpie).Newon thediningscene: Le
Savini (savini.ca),with itschic, trendywinebar.
quebecregion.com
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celebratedliving.com
FALL 2010
FOODANDWINE
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TOPRIGHT:
© LUKEBURGESS
