
CHEF'S BUSINESS
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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 & 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

THE GRAPES OF SUCCESS | Follow
the common thread between a septuagenarian Chinese
market gardener, a Yugoslav immigrant panel beater
from Melbourne, a dentist, and an organic bean
grower from California. This Tasmanian success
story emerges 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.

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.

MUSHROOM MAGIC | LIZ McLEOD and photographer
PETER WHYTE get to grips with the gourmet fungi
that Tasmanians have embraced with gastronomic
fervour. Find out 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.

CHOCOLATE NIRVANA | 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
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