Category — Tastes of Tasmania

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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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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Stilllwater

Launceston

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

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Peppermint Bay

Woodbridge

Braised Organic Shin of Black Angus Beef ‘en Daube’

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Da Angelos

Battery Point

Gnocchi Portofino

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Home Hill

Ranelagh

Huon Valley Venison with Pepperberry Jus

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Meadowbank

Cambridge

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

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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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The Deck

Devonport

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

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The Mussel Boys

Tasman Peninsula

Nubeena Mussels in a Dill Curry Coconut Broth with Asian Greens and Glass Noodles

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