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Tasmania’s Stories

Chefs' masterpiece

Edition 199_TetsuyaDavid

Call it a major culinary event. Two great chefs cooking up a degustation feast showcasing Tasmania’s freshest premium produce.

It was also history in the making, with Tetsuya Wakuda – one of the world’s most revered chefs – cooking in Melbourne for the very first time.

Tetsuya, who runs acclaimed restaurants in Sydney and Singapore, collaborated with fellow-chef, David Hall, from the Tasmanian themed restaurant, Pure South Dining.

"This will be an unforgettable taste of Tasmania,” Tetsuya, a two Michelin star chef and Brand Tasmania ambassador, enthused on the day of the degustation dinner.

“We are creating an outstanding culinary experience, with a carefully curated menu celebrating the best the state has to offer.”

Watch the video to join Tetsuya for the ‘Taste of Tasmania’ degustation dinner

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Watch video on YouTube

Last month’s ‘Taste of Tasmania’ dinner, at Pure South Dining on Melbourne’s Southbank, was organised by Brand Tasmania to coincide with the Fine Food Fair.

And for Hall, who moved to Australia from Scotland seven years ago, the chance to work with “one of the world’s iconic chefs was a once-in-a-lifetime opportunity".

Hall also added, he felt right at home working with produce from the island state.

“It reminds me of Scotland. The places are very similar in terms of climate and landscape including the clean air, water and soil,” he explains.

“And, like Scotland, Tasmania has good beef, venison and pork.”

The menu for the ‘Taste of Tasmania’ was sublime.

One hundred thirty VIP guests – including Rosehaven stars Celia Pacquola and Luke McGregor – were treated to a six-course degustation dinner washed down with the finest cool climate wines.

Plump oysters from St Helens, paired with Clover Hill bubbly, opened proceedings.

The next three courses were curated by Hall, and began with line-caught kingfish accompanied by mandarin, celeriac, marigold and hazelnut together with a Pooley Riesling.

In a nod to his native Scotland, Hall then presented ‘Cullen Skink’, a thick soup of mackerel, leek, potato and herb veloute, teamed with a Stargazer Tupelo.

His final creation was pasture-fed wallaby from King Island with carrot and native pepperberry, accompanied by Stefano Lubiana’s award-winning Ruscello Pinot Noir.

“Tetsuya and I both spent a significant effort working on the menu, and I have no doubt that the end result was one of the greatest celebrations of Tasmanian food and wine,” Hall said.

Tetsuya then rounded out the evening.

For the fifth course he also turned to King Island. But this time for beef.

The great chef presented braised King Island short rib and dutch cream potato, washed down by Moorilla’s Muse Cabernet. Plates of fresh seasonal vegetables were laid on the table.

The dish was stunning in its simplicity, with Tetsuya wanting the two main ingredients – the beef and potatoes – to “speak for themselves”.

“I used to add,” Tetsuya explains.

“Now I take off. It is all about simplicity. I want to rely on taste, and to let the ingredients speak for themselves.

“Regardless, it is all about taste.”

However, it was Tetsuya’s dessert that really captured imaginations: a perfect cylinder of shiny deep chocolate cake with an Anvers chocolate mousse centre. It was paired with Josef Chromy Ruby Pinot.

Tetsuya even flew his own pastry chef in from Singapore especially for the occasion, with the dish taking two days to create.

The result was a work of art, which Tetsuya says “appears on the plate with nothing, no garnishes”, letting the ingredients take centre stage. 

Tetsuya’s love affair with Tasmanian produce stretches back almost three decades and was sparked when he discovered Petuna’s Ocean Trout.

Today, his signature Confit of Ocean Trout remains one of the most photographed dishes in the world.

And, judging by this stunning ‘Taste of Tasmania’ dinner that he and David Hall created, it is a love affair still in full swing.

Image courtesy of The Mercury

14 October 2018, Edition 199

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Facts about Tasmania


Tasmania is the southernmost state of Australia, located at latitude 40° south and longitude 144° east and separated from the continent by Bass Strait. It is a group of 334 islands, with the main island being 315 km (180 miles) from west to east and 286 km (175 miles) north to south.


Tasmanians are resourceful and innovative people, committed to a continually expanding export sector. In 2012–13, international exports from the state totalled $3.04 billion. USA, China, Taiwan, India, Japan and other Asian countries account for the bulk of exports, with goods and services also exported to Europe and many other regions.


Tasmania is similar in size to the Republic of Ireland or Sri Lanka. The Tasmanian islands have a combined coastline of more than 3,000 km.


The main island has a land area of 62,409 sq km (24,096 sq miles) and the minor islands, taken together, total only 6 per cent of the main island’s land area. The biggest islands are Flinders (1,374 sq km/539 sq miles), King, Cape Barren, Bruny and Macquarie Islands.


About 250km (150 miles) separates Tasmania’s main island from continental Australia. The Kent Group of Islands, one of the most northerly parts of the state, is only 55km (34 miles) from the coast of the Australian continent.


Twice named ‘Best Temperate Island in the World’ by international travel magazine Conde Nast Traveler, Tasmania has a mild, temperate maritime climate, with four distinct seasons.


In summer (December to February) the average maximum temperature is 21° Celsius (70° Fahrenheit). In winter (June to August) the average maximum is 12° C (52° F) and the average minimum is 4° C (40° F). Snow often falls in the highlands, but is rarely experienced in more settled areas.

Annual Rainfall

Tasmania’s west coast is one of the wettest places in the world, but the eastern part of the State lives in a rain-shadow. Hobart, the second-driest capital city in Australia, receives about half as much rain as Sydney.

Annual Rainfall

Annual rainfall in the west is 2,400 mm (95 inches), but hardy locals insist there is no such thing as bad weather, only inadequate clothing. If you travel 120 km east to Hobart, you experience a much drier average of 626 mm (24 inches) a year.


The 512,875-strong community spreads itself across the land; less urbanised than the population of any other Australian state. Hobart, the capital city, is home to more than 212,000 people.

Capital City

Hobart nestles at the foot of kunanyi / Mount Wellington (1,270 m / 4,000 ft) and overlooks the Derwent Estuary, where pods of dolphins and migrating whales are sometimes seen from nearby beaches. Surrounded by thickly forested rolling hills, the city is home to the state parliament and the main campus of the University of Tasmania.

Capital City

Its historic centre features Georgian and Regency buildings from colonial times. Hobart is home port for coastal fishing boats, Antarctic expeditions and vessels that fish the Southern Ocean.

Land Formation

Mountain ranges in the south-west date back 1,000 million years. Ancient sediments were deeply buried, folded and heated under enormous pressure to form schists and glistening white quartzites.

Land Formation

In the south-west and central highlands, dolerite caps many mountains, including Precipitous Bluff and Tasmania’s highest peak, Mt Ossa (1617 m / 5300 ft). More than 42 per cent of Tasmania is World Heritage Area, national park and marine or forest reserves.


Vegetation is diverse, from alpine heathlands and tall open eucalypt forests to areas of temperate rainforests and moorlands, known as buttongrass plains. Many plants are unique to Tasmania and the ancestors of some species grew on the ancient super-continent, Gondwana, before it broke up 50 million years ago.


Unique native conifers include slow-growing Huon pines, with one specimen on Mt Read estimated to be up to 10,000 years old. Lomatia tasmanica, commonly known as King’s holly, is a self-cloning shrub that may well be the oldest living organism on earth. It was discovered in 1937.


Tasmania is the last refuge of several mammals that once roamed the Australian continent. It is the only place to see a Tasmanian devil or eastern quoll (native cat) in the wild and is the best place to see the spotted-tailed quoll (tiger cat), all carnivorous marsupials.


The eastern bettong and the Tasmanian pademelon, both now extinct on the Australian continent, may also be observed.


The Tasmanian tiger, or thylacine, was Australia’s largest surviving carnivorous marsupial and is a modern day mystery. The last documented thylacine died in captivity in 1936 and although the animal is considered extinct, unsubstantiated sightings persist.

History and Heritage

Aboriginal people have lived in Tasmania for about 35,000 years, since well before the last Ice Age. They were isolated from the Australian continent about 12,000 years ago, when the seas rose to flood low coastal plains and form Bass Strait.

History and Heritage

Descendants of the original people are part of modern Tasmania’s predominantly Anglo-Celtic population.

History and Heritage

Tasmania was originally named Van Dieman’s Land by the Dutch explorer Abel Janszoon Tasman in 1642. The island was settled by the British as a penal colony in 1803 and the original name was associated with the convict era. It was changed to Tasmania when convict transportation stopped in 1853.


A resourceful island culture has generated leading-edge niche industries, from production of high-speed catamaran ferries and marine equipment to lightning-protection technology.


Tasmanians produce winches and windlasses for some of the world’s biggest ocean-going pleasure craft; large-scale inflatable evacuation systems and provide specialist outfit-accommodation services to the marine industry.


The Wooden Boat Centre at Shipwrights Point has re-established the skills and traditions of another age and attracts students from around the world.


Tasmania is a world leader in natural turf systems for major sporting arenas and in areas of mining technology and environmental management. Its aquaculture industry has developed ground-breaking fish-feeding technology and new packaging.


Tasmanians sell communications equipment to many navies and their world-class fine timber designers and craftsmen take orders internationally for furniture made from distinctive local timber.


The state is a natural larder with clean air, unpolluted water and rich soils inviting the production of 100 varieties of specialty cheeses, as well as other dairy products, mouth-watering rock lobsters, oysters, scallops and abalone, Atlantic salmon, beef, premium beers, leatherwood honey, mineral waters, fine chocolates, fresh berry fruits, apples and crisp vegetables.


Tasmania is a producer of award-winning cool-climate wines, beers, ciders and whiskies. Other export products include essential oils such as lavender, pharmaceutical products and premium wool sought after in Europe and Asia. Hobart is a vital gateway to the Antarctic and a centre for Southern Ocean and polar research.


The industries in Tasmania which made the greatest contribution to the State’s gross product in 2010–11 in volume terms were: Manufacturing (9.4%), Health care and social assistance (8.2%), Financial and insurance services (7.2%), Ownership of dwellings and Agriculture, forestry and fishing (each 7.1%).

Getting to Tasmania

Travel is easy, whether by air from Sydney or Melbourne, or by sea, with daily sailings of the twin ferries Spirit of Tasmania 1 and 2 each way between Melbourne and Devonport throughout the year.

This site has been produced by the Brand Tasmania Council © 2014

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