A site about Tasmania and its food, built by a Tasmanian chef. I was raised by a traditional forager, a man who knew how to survive and thrive without supermarkets. I have been told I am somewhat of an educated bogan, and I tend to agree. I hope you enjoy my flavours and find something that pleases you and your taste buds.
#Pickle pro-tip: If you are going to dabble into the world of culinary lavender, do not under any circumstances just grab some from yours or your neighbors garden. Using standard lavender in cookery with f*”k your taste buds up for weeks. Find a supplier of the good stuff. I’m not joking. Continue reading Fig Jam
‘Ya gotta be sneaky boy’ ‘You can’t just run up on them and expect them to sit and wait for … Continue reading Crocodile rock
Big Bruno, the bull of an island. Only a little island, on a big river, on another sorta little island. … Continue reading Bruno the bull. A story of Tasmanian beef.
I got scolded a couple of times after my dad went to make his toast himself, and all that was left in the jar was orange rind. Continue reading Marmalade: Spread that s%t all over boy.
Commonly referred to as Scottish staple, while tracing its roots back to Spanish quince preserves, this classic preserve is a … Continue reading Marmalade
Australia’s answer to coffee, with sweet throff, done at home. INGREDIENTS The moka pot was invented by an Italian in … Continue reading Big top capaccino
Imagine a vending machine, one where you could simply chose your flavor, or many different flavors, tap your card, and out pops a puffer with your desired flavor. Continue reading Beast mode
500g apricots 170g sugar 130ml water 200g italian meringue Method Take a medium-sized pot and 3/4 fill with water, and … Continue reading Apricot sorbet
Now I don’t know if it was the cocky smugness that Matthew presented in his general demeanor, or if chef had just been ripped ‘a new one’ by the general manager that day, but Matthew was then besieged by our head chef for about 20 minutes in relation to the importance of behaving like a professional in his kitchen. Short hand writing, especially on the ‘needs ordering’ whiteboard, had no place in his kitchen. That kind of thing was for Muppets and amateur’s, in his mind anyway. Continue reading Chocolate: The taste of pleasure
Chocolate is one of the true ways to a ladies heart, you can ask any chef. Continue reading Sachertorte
Tales of a Tassie Chef 