Tasmanian Recipes

A tight-knit community of chefs, farmers, and foragers have chosen Tasmania, and its access to fiercely fresh ingredients, to create a rule-breaking food scene of their own. Here, six recipes from Tasmania's burgeoning food scene.

Seared Snapper with Nettle Sauce

Seared Snapper with Nettle Sauce

To get the fish skin extra crispy for this recipe from Franklin's chef David Moyle, pat it dry with paper towels and sprinkle with salt. See the recipe for Seared Snapper with Nettle Sauce »James Fisher
Smoked Potatoes with Fenugreek-Whey Sauce, Tasmania

Smoked Potatoes with Fenugreek-Whey Sauce

Tart, tannic whey, the liquid byproduct of strained yogurt, is bolstered with butter and vegetal fenugreek in this sauce from Garagistes restaurant, creating a tangy, rich canvas for creamy cold-smoked potatoes. See the recipe for Smoked Potatoes with Fenugreek-Whey Sauce »James Fisher
Fermented Bloody Mary, Tasmania

Fermented Bloody Mary

Luke Burgess modernizes the classic brunch cocktail with kimchi brine and sesame oil at his restaurant Garagistes.James Fisher
Open Faced Rye, Poached Red Snapper, Pickled Radish, and Salsa Verde Sandwich, Tasmania

Open-Faced Rye, Poached Red Snapper, Pickled Radish, and Salsa Verde Sandwich

For this open-faced sandwich at Betsey Cafe, chef David Moyle uses the fish bones to make a flavorful stock, which is then used for poaching the fillets.James Fisher
Grilled Lobster with Chipotle Garlic Seaweed Butter, Tasmania

Grilled Lobster with Chipotle Garlic Seaweed Butter

Don't be afraid of the yellow-green tomalley: Rodney Dunn of Agrarian Kitchen adds the muddy-looking lobster liver sauce to drawn butter for extra lobster flavor.James Fisher
Seared Octopus with Fennel Pollen and Smoked Paprika

Seared Octopus with Fennel Pollen and Smoked Paprika

When making this elegant seafood appetizer from Franklin restaurant, make sure you wash the octopus thoroughly to remove any grit. See the recipe for Seared Octopus with Fennel Pollen and Paprika »James Fisher