Seven dishes you must try in Tasmania and its islands: Chef David Hall


OYSTERS, LEASE 65, ST HELENS

Tasmanian produce is outstanding thanks to the cleanliness and purity of its air, sea and land, and what better example of this than the simple oyster? Plump, succulent, sweet and salty, Lease 65 is the supplier we use for oysters at Pure South and, although there is no restaurant on-site at the farm in Tassie, you can still purchase them to take away and eat on the beach nearby, which is an experience in itself. Lease 65, 444 Binalong Bay Road, St Helens.

SCALLOP PIE, BAKERY 31, ROSS

A 19th-century Tasmanian tradition sees plump, fresh scallops served in a mild curry sauce and delicate pastry shell. They are an absolute must-have while on the island. We also pay our respects to this Tassie speciality at Pure South using scallops supplied by Michael Hardy at TOP fish. See bakery31.com.au

TROUT, MOUNTAIN STREAM FISHERY, TARGIA

Drive 30 minutes out of Launceston to catch your own. Bring along some vegies from town if you want to barbecue and eat your catch on site or they can clean, gut and ice your fish to take home. Mountain Stream Fishery supply Pure South with our trout and thanks to their pristine environment, provide us with some delicious, delicately flavoured fish and roe. See mountainstreamfishery.com.au

PASTURE FED WALLABY, FLINDERS ISLAND

Sustainable, ethical, healthy and downright tasty, wallaby is a meat that should be a part of every Aussie’s diet. It can be cooked easily, either by curing or simply barbecuing as you would a steak (takes slightly less cooking time) and it is far less gamey than kangaroo. Serve traditionally with some potatoes, roasted root vegetables and peppercorn sauce – or even try sourcing some Tassie pepperberries for a truly authentic Aussie flavour.

PORK, MOUNT GNOMON FARM, PENGUIN

Free-range, ethical and rare breed pork. Farmer Guy Robertson also cures his own bacon and chorizo to take away. There is a small restaurant on the farm serving an ever-changing menu, depending on what’s ripe in the kitchen garden and which visiting chef is cooking at the time. A truly unique dining experience with exceptional produce. See mountgnomonfarm.com.au

CHEESE, KING ISLAND DAIRY, KING ISLAND

Whether your cheese ”vice” is a strong and salty blue vein, smooth and creamy soft or a rich and crumbly cheddar – King Island Dairy makes more than 20 different cheeses from some of the sweetest, purest milk in the world. My favourite is the Stormy Washed Rind, which smells rather pungent, but has a lovely creamy, sweet and nutty flavour. See kingislanddairy.com.au

PINOT NOIR, JOSEF CHROMY WINES, RELBIA

Tasmanian pinot noirs have become iconic and although there is some stiff competition, Josef Chromy is my pick for the top producer. Every vintage displays classic characteristics of strawberries, cherries and forest floor earthiness. But a visit to the cellar door is a real treat as you have a chance to taste those harder-to-find years and pick up a few discounted cases for the future. See josefchromy.com.au

David Hall trained in Scottish kitchens, including the Michelin-starred Number One Restaurant at the Balmoral Hotel. As head chef at Melbourne’s Pure South Dining and downstairs, P.S Bar + Kitchen, he works closely with producers from Tasmania, Flinders and King islands.

Pure South Dining returns to the King Island Long Table Festival, where guests cook alongside chefs on April 7, before a lunch prepared by Pure South on April 8.

See Kingislandlongtable.com

See puresouth.com.au





Source link

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *

%d bloggers like this: