Extras
Episode 1
Episode 2
Episode 3
Episode 4
Episode 5
Episode 6
Episode 7
Episode 8
Episode 9
Episode 10
Grilled Crayfish with asparagus, oysters and mountain pesto
Tasmania’s ravishing east coast features walnut groves, vineyards, oyster farming at Freycinet and of course fine seafood. Ed Halmagyi’s east coast inspired recipe combines all these flavours into a decadent
Download recipe [PDF 693 KB]
Pressed Shoulder of Clover Country Lamb, with Pyengana Cheddar baked semolina, fresh peas and lemon/sage beurre noisette
Black Cow Bistro, Launceston is a new ‘up market’ steak house specializing in fresh, local produce served in a warm, bistro style atmosphere. This fantastic lamb recipe is from Craig Will the Head Chef and co-owner.
Download recipe [PDF 583 KB]
White cooked Chicken Asian salad with ginger aioli
Stillwater, the multi awarded Launceston restaurants offers food with passion. Don Cameron (Head Chef / Co-Owner) serves up Australian Freestyle cuisine with strong Asian influences as seen in his sumptuous white cooked Chicken Asian Salad.
Download recipe [PDF 873 KB]
Salmon Tasting Plate
The clean sparkling waters of Tasmania provide an ideal environment for fantastic Atlantic Salmon. Here’s three simple ways to serve from Cradle Mountain Lodge.
Download recipe [PDF 723 KB]
Tian of 41° South Smoked Salmon
41° South produce a simply delicious hot smoked baby salmon with their own recipe creating a unique flavour. This recipe from Fitzpatrick’s Inn, Westbury Tasmania showcases this fantastic product with local produce.
Download recipe [PDF 799 KB]
Salmon Shepherd’s Pie
For 25 years, Tassal have been producing fresh and healthy Tasmanian Atlantic Salmon in Tasmania. This recipe of theirs offers a quick and simple dinner.
Download recipe [PDF 526 KB]
Dutch Cream Gnocchi with burnt butter, peas and mint
Scrumptious Dutch cream gnocchi that is a delight to make and devour. Created by Rodney from The Agrarian Kitchen, a sustainable farm-based cooking school right here in Lachlan, Tasmania.
Download recipe [PDF 693 KB]
Raspberry Pavlova
Raspberries are considered by many to be the most flavoursome berries of all. And what could be more decadent than a Raspberry Pavlova from the Christmas Hills Raspberry Farm near Deloraine.
Download recipe [PDF 823 KB]
Peppered Rib Eye with Potatoes and Mushrooms in Stout Gravy
Nothing beats a hearty serving of Cape Grim’s mouth watering rib eye cutlets, except a rich gravy dressing made from locally brewed stout.
Download recipe [PDF 656 KB]
King Island Scotch Fillet
King Island off Tasmania’s North West coast enjoys clean air and water creating the perfect grass growing conditions for cows.
This recipe celebrates the islands finest.
Download recipe [PDF 714 KB]
Warm rhubarb and caramel pudding with butterscotch, clotted cream and sticky golden syrup
A simply stunning recipe from Craig Will (Head Chef/Co-Owner Black Cow Bistro) that features in the fantastic new publication ‘Tasmania’s Table’.
(Image courtesy of Nick Osborne)
Download recipe [PDF 873 KB]
Whisky Lacquered Lamb Rack with neeps, spinach and cherry-elderflower compote
Bothwell’s Scottish roots provide the inspiration for this Ed Halmagyi recipe. Succulent lamb and mouth watering cherries are paired with one of Tasmania’s newest industries of whisky made with Highland peat to create simple dish to celebrate the quality of the produce.
Download recipe [PDF 628 KB]
Seared Yellow Fin Tuna on green tea soba noodles with bok choy
Stillwater, the multi awarded Launceston restaurants offers food with passion. Don Cameron (Head Chef / Co-Owner) serves up Australian Freestyle cuisine with strong Asian influences as seen in his sumptuous recipe of yellow fin tuna.
Download recipe [PDF 706 KB]
Wild Clover Lamb Rack with feta, roast red pepper, crushed potato and olive salad, olive jus
A simple yet mouth watering recipe serving tender Tasmanian lamb from Cradle Mountain Lodge.
Download recipe [PDF 767 KB]
Seafood Pie
Seafood pies are a great part of traditional Irish cooking, and given the well-known Irish heritage of Tasmania, it seems only appropriate to celebrate Tassie oysters with a bit of history.
Download recipe [PDF 628 KB]
Salmon, Lemon and Dill Risotto
For 25 years, Tassal have been producing fresh and healthy Tasmanian Atlantic Salmon in Tasmania. This recipe of theirs offers a quick and simple dinner.
Download recipe [PDF 704 KB]
Crayfish with King Island Cheddar
A celebration of taste sensations from King Island off the North West coast of Tasmania – lush green grass creating fabulous cheese with crystal clear waters teaming with seafood.
Download recipe [PDF 857 KB]
Maltagliati with exotic mushrooms, smoked salmon and caramelized apples
Inspired by the earth and sea flavours of Tasmania’s Huon Valley, Ed Halmagyi’s recipe creates a sublime fusion of flavours. Indulge.
Download recipe [PDF 662 KB]
Barbecued Tasmanian Ocean Trout with Crayfish and Hazelnut Barigoule
An excellent recipe for four, that showcases the best of Tasmania, straight from the sea to the rich chocolate soiled farmlands.
Download recipe [PDF 782 KB]
Ashbolt Elderflower and Ginger ‘Tea’
Elderflowers are one of the oldest cultivated herbs by man offering health and wellbeing. Ashbolt in Tasmania's Derwent Valley produce some sublime products with its delicate and unique flavour. Here is one of Ashbolt's recipes.
Download recipe [PDF 245 KB]
