Are there any Tasmanian specialty dishes?

Question

Are there any Tasmanian specialty dishes?

Answer 1

Yeah. Fried Tasmanian Devil, cut into juicy strips and marinated with lemon sauce

Answer 2

Here's one:

Ravioli of Westhaven Goats Curd, grilled eggplant and basil, roast capsicum sauce:

Paul Herbig



Ingredients

350g eggplant

2 Tablespoons rinsed and drained tiny capers

1 1/2 cloves of garlic finely chopped

1/2 cup of freshly chopped basil

Juice of 1 lemon

Sea salt

Freshly ground black pepper

100g Westhaven goats curd

1 quantity pasta dough or gow gee wrappers

Best quality extra virgin olive oil

Freshly grated Parmigiano-Reggiano

Method

Slice each eggplant, then salt it if large and leave to drain for 30 minutes.

Rinse the eggplant and pat it dry with kitchen paper, then peel and dice it finely.

Brush the eggplant with olive oil and char grill on both sides for a few minutes. Let cool and dice.

In a separate pan, sauté the capers in a little olive oil, and then add these to the eggplant.

Sauté the garlic in the same oil until translucent but not golden, then add to the bowl.

Tip the basil into the bowl with the lemon juice, and then season. Carefully fold in the goats' curd and check the seasoning again. Allow the mixture to sit for a while for the flavours to meld.

Make the pasta dough as instructed, dividing it in two before allowing it to rest.

Using a pasta machine, roll each piece of dough through the settings until you reach the finest.

Trim the ends of the pasta sheets to square them up, ensuring the sheets are the same length.

Lay the sheets on a floured workbench, and then place 4 spoonfuls of filling about 8cm apart down one of these.

Flatten out the filling a little.

Moisten the pasta or Gow gee wrappers (if using) around the filling with a pastry brush dipped in water.

Carefully position the remaining sheet of pasta or second wrapper over the other, pressing down around the moulds of filling to ensure a good seal.

Cut between each mould of filling to create 4 large ravioli or trim Gow gee wrappers with a cutter to achieve even shape.

Bring a shallow pan of water to a boil, then add salt and reduce to a simmer.

Slide in 2 large ravioli at a time - they will rise to the surface very quickly and will only take 2 minutes to cook.

Drain the ravioli well, then drizzle with extra-virgin olive oil (a green tuscan oil, if possible), add parmigiano-reggiano and serve. (These ravioli are also delicious served with nut brown and crisped sage.)

This recipe could be finished in the following ways:

Served with a fresh roasted tomato sauce, pesto or salsa agresto.

Served on a sautéed mix of fresh and wild mushrooms, garlic cream and drizzled with a little white truffle oil.

Served on slow roasted tomatoes with reduced balsamic and herb oil.



Roast Capsicum Sauce

Ingredients

2 red capsicums

1 onion chopped

3 cloves garlic

1 teaspoon fresh thyme leaves

150ml tomato juice

1 small fresh chilli, seeded but whole

extra virgin olive oil



  

Method

Preheat oven to 180°c, run capsicums with olive oil and place in a baking dish into a 200°c oven, roast till skins shrink away from flesh, remove and wrap in plastic to allow skins to steam off.

Sweat off onion and garlic, add thyme and chilli together with skinned and diced capsicum.

Cook mixture down with tomato juice until it reduces by half.

Puree and pass through strainer, adjust consistency and season.

To Serve

Place a little roast capsicum sauce in the middle of a plate and top with ravioli.

Place on a spoonful of pesto.

Top with shaved Parmesan and drizzle with white St Raphael oil and cracked pepper.

Answer 3

Tasmania offers wonderful opportunities to savour hand-crafted wine, beer and fresh produce, and to meet the stars of the show - the makers, chefs and growers.  Stop for lunch or dinner at one of our stunning winery restaurants.  Immerse yourself in therapeutic vineyard or river views and contemporary architecture while selecting award-winning sparkling wine, Riesling and pinot noir to match Tasmania’s freshest oysters, rock lobster and venison.

Answer 4

Tasmanian smoked and fresh salmon gets sent all over Australian and the world.  Yum!

Answer 5

It's not exactly a dish but you can get quality Tasmanian produce at Providore 24.

Located at the base of the famous Stanley ‘Nut’, Providore 24 is a specialty food store providing an extensive range of the finest Tasmanian produce. Stocking a large range of local wine, cheese, seafood, gourmet meats, jams & relishes, premium honey and specialty tea & coffee they have something to delight everyone’s taste buds.

Gift baskets are a specialty. Whether you would like to send a gift to someone special or just wanting to indulge yourself there's a range of gift baskets and hampers to suit any occasion.

All the products in our baskets and hampers have been carefully selected to ensure they are filled with 100% Tasmanian taste sensations.

If you are visiting Stanley why not call ahead so that a hamper is ready to be enjoyed at your holiday destination. Alternatively order online and have a gift basket sent to anywhere within Australia or overseas.