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From the category archives:

Tastes of Tasmania

Nubeena Mussels

The Mussel Boys

Tasman Peninsula

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

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On the steak grill

The Ball & Chain Grill

Salamanca Place

The Classic Forestierre Sauce

This is a classic recipe that has been on the Ball and Chain menu since it opened in 1974

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gourmet mushrooms galore

Don’t miss Peter Whyte’s mouthwatering mushroom portfolio.

By LIZ McLEOD | Perched atop the banks of the Huon River in the idyllic southern Tasmanian hamlet of Glen Huon you will find the home of Taskinoko Pty Ltd. The name is a derivative of the Japanese word for mushroom, okinoko, or Huon Valley Mushrooms, as the locals know them.

However the precious fungi grown here do not suffer the vagaries of the weather as did the first serious attempts at commercial cultivation undertaken in New South Wales during the 1930s.

No straw-covered, raised open-field beds here, but a multi-million dollar climate-controlled growing facility and laboratory.

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David Siepen

Paul County portfolio

From Before we eat …

Paul County is a fifth generation Tasmanian who grew up in Hobart.

A statement which is nowhere as lively as the piece Bernard Lloyd wrote on the back flap of their book Before we eat … a delicious slice of Tasmania’s culinary life:

Lamb chops and three veg seems an unlikely entrée for the founder of an historical culinary research organisiation but that is because it leaves out Dino Bonifacio, the Italian next-door neighbour who offered him bitter black olives over the back fence: a playmate’s father, a Lebanese butcher, who hung meat to cure in the back shed; and the heady smell of chocolate wafting from the Cadbury factory.

Add a mother with a love of books and a father who kept the family’s history alive with stories of Paul’s colourful ancestors (one who charted the rugged west coast in the 1820s, another who operated the first private sawmill in Tasmania on the Huon River and a third who played violin in Martin Cash’s bushranging gang) and you have Paul County, teacher and cook as well as a photographer and storyteller, who still loves roast lamb with three veg.

The end result of the exercise was a stunning exhibition — and we feature a selection in this Paul County portfolio.

Read our reviews here

peppered venison with tart of polenta and quince

The Deck


Peppered Springfield Farm Venison on a Tart of Polenta and Quince with Pickled Ginger and Sherry Vinegar Glaze

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Throughout thisTasmania you will find extracts of recipes from photographer and publisher Paul Country’s engrossing book When we eat: A seasonal guide to Tasmania’s fine food and drink.

A recipe from the book, accompanied by one of his tasty photographs, will be published under the Tastes of Tasmania category every Wednesday.

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