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Food and beverage stories

The following stories relate to Tasmania’s Food and Beverage sector:

Acclaim for Flinders food fest

Edition 194_Crayfish

Enormous crayfish plucked from Bass Strait and smoked over an open fire were the star attraction at a new food festival on Flinders Island which is generating widespread interest.

8 May 2018, Edition 194

Sparkling future for Tassie wines

Edition 194_SparklingWine

Tasmania’s wine sector is booming: a new report hails it as a $115 million industry, a ‘cracking’ vintage is just wrapping up, and our sparkling stars are setting the world alight.

8 May 2018, Edition 194

Finally…recipe by popular demand

We have been inundated with requests for the recipe for Ana Pimenta’s Beef Tartare. It featured on our recent King Island video where chef Tetsuya Wakuda and Ray Martin went searching for the world’s best beef and discovered Ana and husband Tom who run a cattle property and farms tours.

Here it is, enjoy!

Ingredients for Ana’s Beef Tartare:

  • 250g flat iron steak (from oyster blade)
  • garlic
  • olive oil
  • King Island blue cheese (just a little)
  • mayo (Ana makes her own - 1 egg, extra virgin olive oil, 1tsp sugar, pinch of salt and pepper and white balsamic vinegar)
  • lemon
  • 4 cos lettuce
  • 4 quail eggs

Method:

Blue mayo: Mix mayo and blue cheese (at room temperature) to a paste consistency. 

Beef: Firstly, roast some whole garlic covered in olive oil in the oven until soft and slightly brown. Once roasted, peel garlic and keep along with the olive oil for later (these will be used to season the meat). Beef should be from your butcher and very fresh. One hour before serving cut the beef into very small cubes of about 0.5cm only (it helps if meat is very cold). To season the beef gently mix the olive oil and roasted garlic, salt and pepper and a splash of lemon juice.

Quail eggs: In gently boiling water cook the eggs for 2 min (time it) then put them straight in icy water. Peel them very carefully (the yolk will be runny).

Assembly: On top of the lettuce put a tsp of blue mayo, add beef on top of the mayo, then open quail egg.                                                                                                                                                                   
As with any recipe, taste at every step to see if it needs more salt, pepper or any other ingredients.                   
Enjoy with a glass of Tasmanian Pinot.                                                                                                                  

Footnote: Congratulations to Ana who was selected as one of three Tasmanian finalists in the prestigious AgriFutures Rural Women’s Award.

View our video on Tetsuya and Ray’s visit to Ana and Tom’s beef property:

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Watch video on YouTube

3 May 2018, Edition 194

Delicious golden oil

A golden oil produced in a farm kitchen on the edge of the Tarkine wilderness has won a prestigious award, for the second year in a row. The GM-free canola oil, made by Hill Farm Preserves in north-west Tasmania, is one of the state winners in the Produce Awards announced by delicious. magazine. The awards celebrate Australia’s best tasting primary produce as nominated by leading chefs. Hill Farm Preserves manufactures artisan condiments and preserves from natural ingredients that are bottled and labelled by hand. No colours, artificial flavours or preservatives are added. Their award-winning product is also the only food-grade cold pressed canola made in Tasmania. Hill Farm Preserves owner, Karin Luttmer, is thrilled by the win: “To be judged a state winner two years in a row by hospitality trade leaders is wonderful. This oil is special and deserves a place in every kitchen. It’s so versatile,” she said.  A total of 15 Tasmanian producers were nominated as state winners in the delicious. awards including makers of honey, organic milk and sea salt. The national winners will be announced in August.

3 May 2018, Edition 194

Anzac biscuit beer

As Tasmanians turned out in force on Anzac Day to remember the sacrifices of servicemen and women at dawn services and lunch-time parades, one beer brewer chose to honour our diggers in a more innovative way. Launceston boutique beer-maker, Morrison Brewery, created a special beer to mark this most sacred of days. A beer flavoured like…Anzac biscuits. It is described by its creator, Paul Morrison, as a malt heavy creation with notes of coconut and golden syrup: just like its biscuit namesake. This special Anzac biscuit beer was unveiled at Launceston’s Fresh Hop Beer Festival, a three-day event that inspires boutique brewers to create a showcase beer using freshly harvested hops. Taking that to heart, Paul Morrison mixed Ella Hops, recently picked at Bushy Park, with coconut, oats and golden syrup to create his biscuity brew. Don’t ever expect it to take the place of that enduring Anzac tipple – the rum toddy –but it is certainly an interesting way to raise a glass to our diggers.

3 May 2018, Edition 194

Historic harvest at Government House

Edition 193_GovtHouse

Tasmania’s grape harvest is in full swing, and this year the state’s thriving wine industry has a new player on the block – Government House. In a historic event, the first grapes grown in the stately gardens of Hobart’s Government House have been plucked off the vines.

11 April 2018, Edition 193

Brewers descend on Bushy Park

Edition 193_Hops

The world’s boutique brewers descended on the small village of Bushy Park for the annual hop harvest as the thirst for craft beer continues to explode.

11 April 2018, Edition 193

Our whisky is world’s best again

Edition 193_SullivansCove

A Tasmanian whisky has been named best in the world again – even beating the Scots at their own game.

11 April 2018, Edition 193

Walsh acquires Domaine A

MONA owner, David Walsh, has acquired one of Tasmania's premier wine brands, Domaine A. Under founder and winemaker Peter Althaus, the Coal River Valley vineyard has developed a reputation for excellence and has played a pioneering role in opening up Chinese export markets. Mr Althaus said: "Ruth and I have decided, after 29 years on Stoney Vineyard, to sell the business and enjoy some well-earned time to rest, travel and spend time with our family ... I am confident I have chosen the right organisation, winemaker and people to maintain my label’s integrities and qualities. In keeping with my ethos of winemaking and business, this decision had very little to do with money! It was, most importantly, about feeling assured that the legacy I have built will be in the hands of appropriate custodians." Domaine A will operate as a subsidiary of Mr Walsh's Moorilla Estate Pty Ltd and winemaker duties at Domaine A will pass to the well-credentialed Conor van der Reest of Moorilla. Mr Althaus said. "I will always be available to Conor and his team for advice if they so desire it, and obviously the nature of my processes mean there are many years of wines made by me yet to be released." Mr van der Reest said: “We recognise Domaine A/Stoney Vineyard as a cornerstone of quality Tasmanian winemaking and are delighted to now have it join our portfolio. Moorilla and Domaine A are both very much focused on making wines that truly show what Tasmania and our individual vineyards have to offer. We look forward to working with Peter and Ruth Althaus to make sure we protect the integrity of this brand that has such a loyal and well-deserved customer base.”

8 March 2018, Edition 192

Lots of gold for vintners

An impressive 34 Gold Medals were handed out at the 28th Tasmanian Wine Show at Josef Chromy Wines, Relbia. Champion Wine of Show went to the 2011 Heemskerk Chardonnay Pinot Noir Sparkling, reflecting the ascendancy of sparkling wine in the State of Islands. Samantha Connew's 2016 Stargazer Chardonnay collected a gold medal and took out the People's Choice Award. New Zealand-born Ms Connew bought a vineyard in the Coal River Valley in 2016 to grow grapes for her solo winemaking venture, Stargazer. “The varieties I care about — riesling, chardonnay and pinot noir — I mean they can all be grown in other places in Australia, but to make the best examples of all three, Tasmania was the only option,” Ms Connew told News Corp. “And for me the attraction of working with the fruit here is that it doesn’t require too much stuffing around, it doesn’t need any acid additions, so basically you can ferment it, chuck it in oak and get it into bottle.” Led by Chairman Huon Hooke and Emeritus Chairman, James Halliday, the judging panel said the high medal strike rate was a reflection of the quality of Tasmanian wine.

8 March 2018, Edition 192

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