River Derwent Ferryman’s 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 … until it is about the same as a man’s limp, you know what … before the event.

“Then I roll the dough out flat, cut it into circles with my Vegemite jar and bake them on a tray until they’re gold. And that’s it.”

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.