Tasmania's journal of discovery: Tastes

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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Ashbolt Farm Elderflowers
Malt whisky from Tasmania
Chung's fruit and vegetables
Gournet Larder
Spice Tasmania
Kelleys Restaurant