Seared Octopus with Fennel Pollen and Smoked Paprika, Tasmania
Seared Octopus with Fennel Pollen and Smoked Paprika. James Fisher
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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

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 »
"Smoked

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 »
"Fermented

Fermented Bloody Mary

Fermented Bloody Mary
"Open

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

Open Faced Rye, Poached Red Snapper, Pickled Radish, and Salsa Verde Sandwich, Tasmania
"Grilled

Grilled Lobster with Chipotle Garlic Seaweed Butter

"Seared

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 »
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