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.
Chef’s business
Sumptious natural resources from this ‘clean, green’ island provide a rich palette of tastes, textures and colour for its enterprising and innovative chefs. In recognition of this fusion Leatherwood Online is inviting our leading chefs to share their favourite recipes using Tasmanian ingredients. More here
Lemon, vanilla and a spark of rhubarb
The Sweet Debate continues with ambrosial fervour. The latest contribution comes from Simon West, head chef of Meadowbank Estate who has come up with a tantalising combination. More here
Flushed by success
One of the world’s tastiest game birds thrives at Redbanks Fish and Field, Lindsay White’s and Ian Cook’s 3500 acre fishing and hunting establishment at Nugent, 20 km inland from Sorell, and international shooters have disovered its unique qualities. Read 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
here
Black Gold
BLACK GOLD | At up to $2000 a kilogram, the black truffle has become a valuable addition to Tasmanias’ growing culinary resources. Graeme Phillips has the story here
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