Foodie finds: Tassie produce in Victoria

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This was published 11 years ago

Foodie finds: Tassie produce in Victoria

By Mary O'Brien

Hammond beef

THE most exciting new taste in beef is full-blood, grass-fed Wagyu from John Hammond's Robbins Island label. For 20 years, Hammond has exported all his traditional grain-fed Wagyu to Japan. Last year he offered his product to Tasmanian chefs, including Luke Burgess of Garagistes and David Moyle of Peppermint Bay, for the first time. While the grass-fed version is leaner than traditional Wagyu, it still has a marbling score of six and Hammond says the meat is better suited to Australian palates. Reared on the lush pastures of Robbins and Walkers islands, the beef has a seductive and complex flavour. It's on the menu at Steer, South Yarra, and Pure South, Southbank. Hammond is also taking individual orders for a selection of cuts from a quarter of an animal. Email john@hammondfarms.com.au

Bruny Island cheesemaker Nick Haddow.

Bruny Island cheesemaker Nick Haddow.

Atlantic salmon

ATLANTIC salmon has been thriving in Tassie waters since the 1980s. Tassal, Australia's largest salmon producer, is known for its fresh fish, hot and cold-smoked salmon, salmon slices and salmon cabana. There is a Tassal Salmon Shop in Kew. It stocks its salmon range, holds cooking demonstrations and operates a (salmon-centric) cafe. Also available in selected fish shops and supermarkets. See www.thesalmonshop.com.au.

Elgaar organic dairy

EVERY Wednesday morning, Joe Gretschmann or one of his workers drives a small refrigerated truck off the Spirit of Tasmania ferry to deliver his family's dairy products to Melbourne shops. His parents, originally from Bavaria, started an organic farm near Deloraine in 1986. Feeding on mixed grass meadows, the herd is mainly Jersey with some Holstein-Friesians. Elgaar pasteurised unhomogenised milk tastes like old-fashioned milk and looks like it too, with rich cream rising to the top of the glass bottles. Elgaar also makes cream, butter, soft and hard cheese. Available from Passionfoods, South Melbourne; Ripe, Prahran Market; Leo's Fine Food and Wine, Kew, Heidelberg and Hartwell. See elgaarfarm.com.au

Saint Omer butter

TWO years in the making, Meander Dairy released its French-style soft cultured butter last year. Packaged in 250-gram and 1kg logs, it has a delicate flavour, is available in salted and unsalted versions, and its low moisture content makes it ideal for cooking and table use. Also look for Meander Valley clotted cream, creme fraiche and buttermilk, all produced by the Dornauf family, which has been farming dairy cows in the Meander Valley between Launceston and Devonport for three generations. The clotted cream is at Thomas Dux Grocer selected stores. Butter stockists include King & Godfree, Simon Johnson, selected Colonial Fresh Markets and Geelong Fresh Foods.

Bruny Island cheese

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JUST 45 minutes (by car and ferry) from Hobart, Bruny Island is a gourmet's dream. Producers who call it home include Get Shucked Oysters, Bruny Island Berry Farm, Bruny Island Premium Wines and the Bruny Island Cheese Company. Nick Haddow has made a name for himself producing artisan cheeses and created a stir last year with Australia's first unpasteurised cheese, C2. Join the Bruny Island Cheese Club online, and receive eight seasonal offers through the year. See brunyislandcheese.com.au

Also seek out: Cape Grim beef, Grandvewe cheese, Perigord truffles, Ashbolt olive oil and elderflower drinks, Shima wasabi and Tas-Saff saffron.

Mary O'Brien travelled courtesy of Tourism Tasmania.

Savour Tasmania runs from May 23-27 in Hobart, June 1-2 in Launceston and June 8-9 in Burnie. See www.savourtasmania.com.au

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