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Best Tasmanian Foods
MAIN INGREDIENTS
Rye whiskey gravlax consists of thin slices of fish that have been cured in a rye whiskey-based marinade. Fresh fillets of brown trout, sea trout, or salmon with their pin bones removed are generously seasoned with salt, sugar, and freshly cracked pepper, and then drizzled with Tasmanian rye whiskey before they are allowed to soak for at least 12 hours in the fridge.
After soaking in the marinade, the fish fillets are rinsed and patted dry, and they can be served for breakfast, brunch, or as an appetizer. Paper-thin and delicate slices of gravlax with a hint of spiciness from the rye whiskey go well with anything from rye or sourdough bread, toasts, remoulades, boiled eggs, pickles, cream cheese, onions, dill, potatoes, asparagus, and rocket.
Dating back to the 19th century in Hobart, Tasmanian scallop pie is a savory treat consisting of fresh Tasmanian scallops that are smothered in curry sauce and tucked into puff pastry, which is then baked to perfection. This classic pie has been traditionally prepared in seaside bakeries throughout the state, and it uses freshly plucked Tasmanian scallops hailing from the East Coast of the state.
The curry sauce contains ingredients such as finely diced carrots, onions, potatoes, celery, and corn kernels, and it is seasoned with a variety of spices such as cumin, coriander, and fenugreek. Piping hot scallop pie is usually enjoyed with a side of chips, a salad, and a glass of fine Tasmanian lager beer.
MOST ICONIC Tasmanian Scallop Pie
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This Tasmanian specialty uses Tasmanian cherries and free-range pork, and it consists of small pastry tarts with a sweet and savory cherry-pork filling. Pieces of pork shoulder are first cooked in a small amount of water with finely sliced onions and then pulled into little meat shreds before they are combined with chopped pickled cherries and rocket leaves and seasoned with salt and pepper.
The resulting mixture is typically spooned into tartlets, but it can also be tucked into a toasted French baguette for a change. This dish can be enjoyed as a starter, a side dish, or a light lunch, and it also makes for a great addition to the Christmas table.
MAIN INGREDIENTS
Apples are one of the most important crops in Tasmania, and this simple apple cake is a classic Tasmanian sweet treat that uses sweet apples, tart apples, or a combination of both varieties. The cake is made with a batter of flour, sugar, eggs, melted butter, and baking powder that is combined with sliced or diced apples flavored with cinnamon and lemon juice and zest.
The combination is then baked until nicely colored and firm, but still moist. This sponge-like cake can be enhanced with ingredients such as raisins, currants, sultanas, and Tasmanian walnuts, and it is usually sprinkled with cinnamon or icing sugar before serving.
Stokes Point Smoked Cheddar is an Australian cheese produced by King Island Dairy on King Island, just south of Melbourne. The cheese is made from cow's milk and it's naturally smoked with Tasmanian hardwood. After 9 months of maturation, the texture underneath its golden rind is firm, compact, and creamy.
The aromas are smokey and ham-like, while the flavors are rich and creamy. The cheese is named after Stokes Point, the most southern tip of the island. It's recommended to serve it with green apples, chutney, raisins, dates, quince paste, walnuts, sourdough bread, tomatoes, and ham.
Roaring Forties Blue is an Australian cheese produced by King Island Dairy from King Island. The cheese is made from pasteurized cow's milk and it's named after the Roaring 40's winds that whip around the island at more than 100km per hour.
This blue cheese has a waxed rind, and underneath it the texture is smooth and creamy. The aromas are rich, while the flavors are sweet, nutty, and fruity, with a great aftertaste. It's recommended to serve the cheese with muscatel grapes, fig paste, pecan nuts, fresh pears, or a crusty baguette.
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