When we eat
A seasonal guide to Tasmania’s fine food and drink
By Liz McLeod and Bernard Lloyd
Photography by Paul County
Published by The Culinary Historians of Tasmania 2004
ISBN 0-646-44132-9

Here we have the main course, so to speak, following the delicious and tantalising entree that was the first book by the Culinary Historians of Tasmania — Before we eat.

Where Before we eat talked about Tassie foodstuffs and the people who grow, prepare and serve them, When we eat presents recipe after recipe that will have the armchair chef salivating and the earnest cook out in the kitchen sharpening up the knives.

As the authors say “its 328 pages lay out the journey of food and drink in Tasmania, from the wild to the table, and from the remotest past to the present”. The high priestess of good Aussie tucker, Maggie Beer, wrote the foreword.

Continued …