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From the category archives:

Tastes of Tasmania

abalone.jpg

The world’s biggest wild abalone fishery, which accounts for 25 percent of the global annual harvest, may be under threat from a destructive virus.

The ganglioneuritis virus has been detected in two abalone from waters off Tasmania and tests are under way to determine the extent of the threat.

The virus has already devastated the abalone industry in nearby Victorian waters.

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raspberries in their prime

Our long, slow growing season ensures not only plump, vibrant and glossy berries, but true to type taste and perfume … the whole package! However, beware of the blackberries that line our country lanes. Classified as a noxious weed, they have probably been sprayed.

Raspberries, members of the rose family, had been traditionally grown for processing, but as with many of our berries, the demand is now well and truly for fresh table fruit, due to their exceptional eating qualities. The exception to this are red and black currants, which are grown predominantly under contract for processing.

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char-grilled beef tenderloin and asparagus

Pier One

Wrest Point, Sandy Bay

Char-Grilled Beef Tenderloin with Leek, Crayfish and Scallop Pie on Port-Wine Jus, Fresh Asparagus

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Preserved quince and blue cheese

Stilllwater

Launceston

Warm Preserved Quince with King Island Admiralty Blue, Raisin Toast and Quince Jelly

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Braised shin of black angus beef

Peppermint Bay

Woodbridge

Braised Organic Shin of Black Angus Beef ‘en Daube’

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Potato gnocchi

Da Angelos

Battery Point

Gnocchi Portofino

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venison with pepperberry jus

Home Hill

Ranelagh

Huon Valley Venison with Pepperberry Jus

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Tart of mussels

Meadowbank

Cambridge

Tart of East Coast Mussels and Creamed Leeks with a Herb and Gruyére crust, with Shellfish Reduction

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Gwondana wallaby leg

Gondwana

Battery Point

Great Lakes Wallaby Leg pocketed with Madeira Figs & Muscatels with Roasted Baby Beets, Dutch Carrots and Kipfler Potatoes and a Roasted Garlic Jus

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Tom Yum broth

The Deck

Devonport

Tom Yum Broth with Poached Tasmanian Seafood, Glass Noodles and Asian Greens

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