STANLEY chef Euan Wiseman, formerly of the Michelin-Star Boath House Restaurant in Inverness, Scotland, could not get much more effusive about the quality grass-fed Greenham Cape Grim beef, which he has even used in a dessert recipe.
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``It is the best beef in the world,'' Mr Wiseman said.
``We get amazing feedback from everyone who tries it. Because it is grass-fed beef it has a beautiful flavour and marbling.
``It has completely smashed the market and has done an amazing job of it with chefs like Neil Perry and Tetsuya Wakuda on board.
``It's great for the region''.
Mr Wiseman said the food scene in the North-West was at the beginning of a great revolution.
``As a chef I love this area,'' Mr Wiseman said.
``The produce is outstanding and the North-West is just starting to come into its own.''
His comments follow Greenhams, at Smithton, beefing up to expand its sales of grass-fed beef to the United States from $80,000 a week to $800,000 a week to capitalise on a growing trend in the US for grass-fed beef instead of grain-fed beef.
American beef buyers were heartily impressed by their visits to a number of beef farms at Smithton and King Island this week.
Mr Wiseman, who has been running the Old Cable Station Restaurant at Stanley, which won Tasmania's best tourism restaurant of the year in 2012, recently cooked dishes using Cape Grim beef for a photo shoot to appear in Delicious Magazine and Donna Hay Magazine .
Mr Wiseman said it was not just chefs, but the rest of the world had also started to get to know about the quality of North-West produce.
``Whether it's grass-fed beef, abalone, crayfish or the vegies grown here it's all amazing produce,'' he said.
Mr Wiseman and his restaurant manager wife, Jacqueline, fell in love with the area after they received a job offer from the Corinna Wildlife Experience.
The young honeymoon couple had come to Australia for a year to travel.
In Tassie they stumbled across the Old Cable Station Restaurant, run by Charlotte Brown, and became partners in the business.
The Old Cable Station Restaurant is being sold by tender in coming weeks and is out of their price range to buy.
Mr Wiseman said he planned to stay at Stanley and was looking for somewhere else.
``My passion really lies in foraged food and you can do that really well here,'' he said.
``We are blessed with the most amazing producers and ingredients in Tasmania and it makes it easy for the chef to keep it simple.''