Ahead of Tassie food festival TrailGraze this month, we share recipes from three respected chefs inspired by the produce of the North West. From crayfish rolls to no-churn whisky ice cream, this is Tasmania at its tastiest.
“These fried tapioca bites will make a great canape for your next dinner party. Crunchy, cheesy, salty and with a hit of truffle – what’s not to love? If fresh truffles aren’t available, high-quality truffle oil stirred through the creme fraiche or drizzled over the top is a great substitute. We used truffles from The Truffle Farm.”
“This is great for using up leftovers – seafood, salad and a mix of fresh herbs, making a delicious lunch and minimising waste. We used crayfish, but you can use the seafood you have – prawns or a flaky white fish would work. You can also substitute herbs for what you have in the crisper – parsley, chervil or even coriander. Don’t shy away from white rolls from the local bakery; there’s a time and place for these fluffy buns and these crayfish rolls are it.”
Chef Craig Will from Stillwater Inn, Tasmania, serves up a show-stopping main.
“The (Tasmania) region is just so rich in what we can produce here… it’s just got so much going on.” Craig shares his favourite lobster dish, using fresh local produce.
"It’s the most important thing, truly understanding where your food comes from.” Palisa shares her pork ribs recipe, made using local Tassie produce.
Palisa puts a modern Tassie twist on a retro cake classic.
“This no-churn honey ice cream is deliciously simple and uses beautiful honey from Blue Hills in North West Tasmania. It’s paired with a whisky snap made from Alchymia whisky, which gives this dessert the perfect crunch.” – Lilly Trewartha
