Freycinet Lodge Restaurant

Coles bay

WHITE CHOCOLATE AND BLUEBERRY CRÉME BRULEE

1Ltr double cream
250g melted chocolate
50g caster sugar
8 egg yolks
1 vanilla bean
150g blueberries
Pre-heat oven to 150°C.

Split vanilla bean and scrape the seeds in to cream, bring to the boil.

Mures Upper Deck Restaurant

Victoria Dock, Hobart

SCALLOP POCKETED BLUE EYE

800g fresh Blue Eye trevalla
8 scallops
12 bintje potatoes
half small pumpkin
300g beans
250g butter
1 orange
1 lime
quarter bunch dill
pepper to taste
baby capers & finely diced sundried tomatoes

Portion Blue Eye into four serves, cut a slit in each portion and place 2 scallops in each pocket.

Boil bintje potatoes, crush and deepfry until crispy. At the same time roast pumpkin until golden.

Melt butter and add orange juice and lime juice and zest from both, add dill and pepper and keep warm.

Grill Blue Eye until cooked, place potatoes, boiled beans and pumpkin on warm plate, put fish on top and pour butter sauce over the Blue Eye. Garnish with capers and tomato.

Serves 4

Mures Upper Deck Restaurant

Victoria Dock, Hobart

MURES LAIRD’S SALMON

Lightly smoked then grilled Tassal salmon served with a whiskey cream sauce on a Colcannon mash.

4 180g portions of hot-smoked salmon
3 cups mashed potato
150g crisp diced bacon
100g blanched white cabbage
2 tbsp chopped flat leaf parsley
2 tbsp spring onions
30ml whiskey
100ml of cream
pinch saffron
juice of one lemon
chives finely sliced
salt and pepper
1 onion caramalised
8 peeled asparagus spears
16 beans
16 snow peas

Place Salmon on tray and gill under salamander.

The Point Revolving Restaurant

Sandy Bay, Hobart

BOMBE ALASKA WITH BERRY COULIS

One serve
Building
Cut 2 disc of chocolate sponge
Cut one of them to fit the mould
Brush 20ml cassis syrup on sponge on the inside of the mould
Add 2 scoops of chocolate ice cream pushing down to compact it and leaving a small gap at the top so it can be filled with 20 ml of black currant coulis.
Place the remaining sponge disc on top pressing firmly and freeze

Meringue
Whisk 3 egg whites
50g castor sugar
25g icing sugar
Beat till peaks form spreading over turned out bomb Alaska.

Touching with knife to form the spiky effect.

Brown with gas gun or in a preheated oven .

Serve with King Island cream, berry coulis and flambé with brandy.

Stillwater

Restaurant, Launceston

LIME GRILLED TREVALLA WITH GINGER WILTED ASIAN GREENS AND SAFFRON SABAYON

600g trevalla (in 150g fillet serves)
2tsp finely grated lime zest
1 cup plain flour seasoned with 1 tsp salt and 1 tsp pepper.

Take each portion of trevalla and coat with melted butter, then coat in plain flour seasoned with salt and pepper. Coat each portion with ½ tsp lime zest. Grill for 5-6 minutes until translucency is gone from fish.

Waji’s

Catering

CONFIT OF ABALONE WITH A WARM ASIAN SALAD

500g fresh abalone
500ml olive oil
500ml quality vegetable oil
2 cloves garlic
2 medium shallots
1/2 inch ginger
1 lebanese cucumber
1/2 lime 4 spring onions
2 bay leaves
1 sprig fresh rosemary
1 granny smith apple
100ml Waji’s Palm Sugar Dressing coriander

Unique among Tasmania’s plant specific honeys is leatherwood honey. It represents 70% of our island’s honey production and attracts a premium price.

One of our major honey producers, The Tasmanian Honey Company situated at Perth, presents their leatherwood honey in an exquisite range of dramatically patterned presentation tins, a testament to the venerable contents within.

Leatherwood honey has its own very distinct characteristics of colour, flavour and aroma.

The leatherwood tree Eucryphia lucida is found primarily in the rainforest areas of southern and western Tasmania and usually flowers from December to March.

If it is a good flowering season, a hive can produce 90-100kg of honey. The nectar yield is correlated to the age of the trees. Many trees do not blossom till more than 70 years old, with most prolific flowering from trees considerably older, hence the continuing dilemma between clear felling of old growth forests and loss of commercial nectar producing stands of flowering leatherwoods.

Read more about this ongoing battle here.

Our long, slow growing season ensures not only plump, vibrant and glossy berries, but true to type taste and perfume … the whole package! 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.