Stephen and Ruth Hickman run Driftwood out of Lauderdale, twenty-five minutes east of Hobart on the road to the peninsulas. The kitchen is built around in-house processing — they cure, ferment, smoke and break things down on site rather than buying them in — with the menu kept short and changed often. The supplier list is the menu in another form: Avoland avocados, Dendra and Grown For Taste market gardens, King Island Imperial Beef, Frankham figs, Coal River Farm, Bream Creek Dairy, Villino coffee, Jeffersons tea. Wine list runs preservative-free options alongside the conventional. Five days a week with breakfast added on weekends.
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