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.
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 »
