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
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 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 Bloody Mary
Open Faced Rye, Poached Red Snapper, Pickled Radish, and Salsa Verde Sandwich, Tasmania
Grilled Lobster with Chipotle Garlic Seaweed Butter
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 »