The Deck

Devonport

ROASTED CAPRETTO ON POTATO PURÉE WITH FOREST MUSHROOMS AND RED WINE JUS

Capretto is milk fed goat but if you are unable to get this product you can substitute with lamb. Forest mushrooms are only available at certain times of the year but feel free to substitute with other types of mushrooms such as Swiss Browns.

To Serve 4

For the Capretto/Lamb

1 leg of Capretto or Small Leg of Lamb
1 Sprig of Rosemary
2 Garlic Cloves (Sliced into quarters)
Salt and Cracked Black Pepper
60ml Extra Virgin Olive Oil

The Deck

Devonport

SALAD OF AVOCADO, SMOKED TASMANIAN SALMON, MIXED LEAVES, FETTA AND ROE

This salad is quick, easy to prepare and very tasty. It is fantastic with a glass of Sparkling and is a great Spring/Summer dish to either have on it’s own or as a starter before main course.

To Serve 4

240g Sliced Smoked Tasmanian Salmon
100g Mixed Mesclun Leaves
2 Whole Avocadoes
80g Marinated Fetta
4 teaspoons Salmon Roe

60mls Balsamic Dressing (45mls Extra Virgin Olive Oil mixed together with 15mls Balsamic Vinegar and a pinch of sea salt and cracked black pepper)

Home Hill Restaurant

Ranelagh

PEAR POACHED IN HOME HILL PINOT NOIR WITH BRIE

750 ml of pinot noir
165g (3/4 cup) caster sugar
1 teaspoon black peppercorns
1 star anise
2 wide strips of orange rind
10 small pears brie

Place 1 cup water and all ingredients except pears in a saucepan wide enough to hold pears standing upright in a single layer.

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.

Captain’s Catch

Cafe & Take Away, St Helens

Voted by Graeme Phillips (food writer), as Tasmania’s best fish and chips. Their batter recipe remains a closely guarded secret, originally coaxed from the chef of the QE2. The following recipe is a tried and true Tasmanian favourite.

SCALLOPS IN BATTER

1/2 cup self raising flour
1/2 tsp salt pinch pepper
1/2 cup milk
1 tsp vinegar
500g cleaned scallops with roe removed because this ruptures during deep frying and causes fat or oil to spit dangerously.
Seasoned flour.

Put fat or oil on to heat over low temperature. (170°C).

Dry scallops very well. Sift flour and salt and mix to a thin cream with the milk and vinegar, and pepper. Coat scallops in seasoned flour then coat with batter. Fry in the fuming fat for about 4 minutes.

Lift out and drain on draining paper.

Serve with a garnish of lemon wedges and parsley sprigs. Do not overcrowd the fat when cooking the scallops and allow the fat to reheat before cooking next batch.

Central Cookery Book, 17th edition, 1992

Zeps

Restaurant and Cafe, Campbell Town

MIXED BERRY BREAD AND BUTTER PUDDING

10 fresh farm eggs
1/2 cup cream
1/2 cup sugar
40g butter
1 cup mixed berries (any variety)
1/4 teaspoon cinnamon fruit loaf (or panatone) cut into size of tin

Warm berries with sugar until they soften. Beat eggs, cream and cinnamon together. Layer thickish slices of fruit loaf with berries and egg mixture till baking dish is nearly full (2-3 layers).

Place dollops of butter on top. Bake at 180°C for 25 minutes till slightly brown.

Serve slightly warm with Meander Valley Double Cream and almond bread (optional).