| Title |
Excerpt |
Author |
Date |
Total Comments |
Recent Comment |
| Roasted capretto on potato puré |
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… |
allan |
07/08/06 |
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| Salad of avocado & smoked salmon |
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.… |
allan |
06/28/06 |
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| Grumpy's Beef Saagwala |
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allan |
05/17/06 |
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| Saffron poached pear |
Meadowbank Restaurant Cambridge SAFFRON POACHED PEAR WITH VANILLA GOATS’ MILK YOGHURT PANNA COTTA Panna cotta 150ml double cream 1 vanilla pod (incl seeds) 1 tsp grated orange zest 150g castor sugar 4 gelatine leaves (soaked in cold water) 600ml Westhaven Dairy’s goats’ milk yoghurt 350ml double cream, lightly whipped Bring 150ml… |
allan |
04/05/06 |
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| Luscious pears |
The beginning of the pear harvest usually precedes that of apples by a week or so and concludes earlier. Even though their skin can be a little resistant to the bite, due to the delicate nature of their flesh they are picked under-ripe. If you have the luxury of planning ahead,… |
allan |
03/22/06 |
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| Pears poached in pinot |
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… |
allan |
03/15/06 |
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| Tasmania's Secret Scone Recipe |
"There’s nothing hard about making my scones. I mix the cream and self-raising flour for as many scones as we need, and then I add the secret ingredient — lemonade. “Yes, that’s the secret. Then I knead the mix up to what I call the ‘limp stage’ … you know …… |
allan |
02/24/06 |
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| Blueberry delights |
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. |
allan |
02/24/06 |
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| Blue-eyed wonder |
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,… |
allan |
02/24/06 |
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| Aye, me Laird |
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… |
allan |
02/24/06 |
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| The Bomb |
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… |
allan |
02/24/06 |
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| Lime Grilled Trevalla |
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… |
allan |
01/03/06 |
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| Confit of Abalone |
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… |
allan |
01/03/06 |
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| Tasmania's Seasons |
A radically different delineation of Tasmania’s seasons was developed by her original inhabitants, the Pallawa people. They identified three main ‘seasons’: Pawenya Peena, Wengytellanyta and Tunna. They are based on the appearance and disappearance of important foods. Pawenya Peena commences with the blooming of the wattles. It is the time when… |
allan |
12/19/05 |
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| Remember the Fondue? |
CHEESE FONDUE 2 cups (250g) diced Swiss gruyère cheese, dusted well with 2 rounded teaspoons cornflour Clove garlic 3/4 cup (200ml) white wine Put fondue pot on a tray — it will save a lot of mess and you can take it off the flame if it gets too hot without… |
allan |
12/19/05 |
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| Fresh Flathead |
Flathead is a popular recreational fisher’s catch. Good eating with sweet flesh. They spawn in bays and inner continental shelf waters from September to February. Beware spines on gills and fins. |
allan |
12/19/05 |
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| Captain's Catch |
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… |
allan |
12/19/05 |
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| Yum |
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,… |
allan |
12/19/05 |
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| Busy, busy |
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… |
allan |
12/19/05 |
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| Till the cows come home |
Tasmania’s dairy industry is primarily comprised of dairy cows, with a small contingent of goats and sheep. The high rainfall areas of the north-east, Meander and north-west with lush grass and clover pastures are home to the majority of the dairy cow herds. Less than 10% of our milk production is… |
allan |
12/19/05 |
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| Raspberries |
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… |
allan |
12/19/05 |
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