Tasmania’s wild foods
By LIZ McLEOD and BERNARD LLOYD | A country’s cuisine, like its culture, emerges from its forests; from the things that grow in that place and the way they grow, especially the things that grow only in that place: the endemic ingredients. Explore Tasmania’s wild foods.
Vintage 2005 is a winner
The last grapes are in, most varieties are already safely in tank or barrel and winemakers throughout Tasmania are thrilled with the 2005 vintage results.
“Up there with our best ever,” said contract winemaker Andrew Pirie.
“On the whole, better than the exceptional 2000 vintage,” according to Julian Alcorso of Winemaking Tasmania.
Michael Vishacki of Panorama Vineyard in the Huon — “Exceptionally good. The best I’ve seen.”
“Brilliant”, said BRL Hardy’s Bay of Fires winemaker, Fran Austin in Pipers River.
Continuing their search for the perfect Tasmanian dessert, our intrepid tasters have discovered a stunning chocolate dish, and managed to inveigle the secret ingredient out of the chef. More here
An eccentric tradition
Paul County’s award-winning photographs of Tasmania’s flamboyant restaurateurs, waiters, and bon vivants makes for fascinating viewing in this portfolio. Find out more
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