Devonport

ROASTED CAPRETTO ON POTATO PURÉE WITH FOREST MUSHROOMS AND RED WINE JUS

Capretto is milk fed goat but if you are unable to get this product you can substitute with lamb. Forest mushrooms are only available at certain times of the year but feel free to substitute with other types of mushrooms such as Swiss Browns.

To Serve 4

For the Capretto/Lamb

1 leg of Capretto or Small Leg of Lamb
1 Sprig of Rosemary
2 Garlic Cloves (Sliced into quarters)
Salt and Cracked Black Pepper
60ml Extra Virgin Olive Oil

Devonport

SALAD OF AVOCADO, SMOKED TASMANIAN SALMON, MIXED LEAVES, FETTA AND ROE

This salad is quick, easy to prepare and very tasty. It is fantastic with a glass of Sparkling and is a great Spring/Summer dish to either have on it’s own or as a starter before main course.

To Serve 4

240g Sliced Smoked Tasmanian Salmon
100g Mixed Mesclun Leaves
2 Whole Avocadoes
80g Marinated Fetta
4 teaspoons Salmon Roe

60mls Balsamic Dressing (45mls Extra Virgin Olive Oil mixed together with 15mls Balsamic Vinegar and a pinch of sea salt and cracked black pepper)

Cambridge

SAFFRON POACHED PEAR WITH VANILLA GOATS’ MILK YOGHURT PANNA COTTA

Panna cotta
150ml double cream
1 vanilla pod (incl seeds)
1 tsp grated orange zest
150g castor sugar
4 gelatine leaves (soaked in cold water)
600ml Westhaven Dairy’s goats’ milk yoghurt
350ml double cream, lightly whipped

Bring 150ml cream, vanilla pod, zest and sugar to the boil.

Even though their skin can be a little resistant to the bite, due to the delicate nature of their flesh they are picked under-ripe.

If you have the luxury of planning ahead, buy them 3 to 4 days before required and allow them to ripen and soften at room temperature.

They ripen from the inside out. When ripe they exude their distinctive aroma and the flesh gives to gentle pressure at the stem end. A ripe pear should be both juicy and of silken texture.

Ranelagh

PEAR POACHED IN HOME HILL PINOT NOIR WITH BRIE

750 ml of pinot noir
165g (3/4 cup) caster sugar
1 teaspoon black peppercorns
1 star anise
2 wide strips of orange rind
10 small pears brie

Place 1 cup water and all ingredients except pears in a saucepan wide enough to hold pears standing upright in a single layer.

“Yes, that’s the secret. Then I knead the mix up to what I call the ‘limp stage’ … you know … until it is about the same as a man’s limp, you know what … before the event.

“Then I roll the dough out flat, cut it into circles with my Vegemite jar and bake them on a tray until they’re gold. And that’s it.”

Coles bay

WHITE CHOCOLATE AND BLUEBERRY CRÉME BRULEE

1Ltr double cream
250g melted chocolate
50g caster sugar
8 egg yolks
1 vanilla bean
150g blueberries
Pre-heat oven to 150°C.

Split vanilla bean and scrape the seeds in to cream, bring to the boil.

Victoria Dock, Hobart

SCALLOP POCKETED BLUE EYE

800g fresh Blue Eye trevalla
8 scallops
12 bintje potatoes
half small pumpkin
300g beans
250g butter
1 orange
1 lime
quarter bunch dill
pepper to taste
baby capers & finely diced sundried tomatoes

Portion Blue Eye into four serves, cut a slit in each portion and place 2 scallops in each pocket.

Boil bintje potatoes, crush and deepfry until crispy. At the same time roast pumpkin until golden.

Melt butter and add orange juice and lime juice and zest from both, add dill and pepper and keep warm.

Grill Blue Eye until cooked, place potatoes, boiled beans and pumpkin on warm plate, put fish on top and pour butter sauce over the Blue Eye. Garnish with capers and tomato.

Serves 4

Victoria Dock, Hobart

MURES LAIRD’S SALMON

Lightly smoked then grilled Tassal salmon served with a whiskey cream sauce on a Colcannon mash.

4 180g portions of hot-smoked salmon
3 cups mashed potato
150g crisp diced bacon
100g blanched white cabbage
2 tbsp chopped flat leaf parsley
2 tbsp spring onions
30ml whiskey
100ml of cream
pinch saffron
juice of one lemon
chives finely sliced
salt and pepper
1 onion caramalised
8 peeled asparagus spears
16 beans
16 snow peas

Place Salmon on tray and gill under salamander.