To Australians, Tasmania’s very name conjures up images of farmers’ markets, cool−climate wines and succulent seafood. Some of the best produce is hidden away off Tassie’s southeast coast, on Bruny Island. Against this backdrop of abundant wildlife, Bruny’s produce benefits from clear waters and fertile soil. Large, meaty oysters are farmed in the D’Entrecasteaux Channel. On land, one−of−a−kind cheeses are matured, fruity chardonnays are bottled, and bees are sent out to work collecting nectar. Producers are few and standards are high, meaning a gourmet road trip of the island has an exclusive, boutique feel – if you mention the cheese place or the winery, locals will know exactly where you mean.
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This story is from the Issue 71 2021 edition of The Australian Women's Weekly Food.
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This story is from the Issue 71 2021 edition of The Australian Women's Weekly Food.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
bake of the month
Crunchy coconut meringue and tangy rhubarb combine in a mouth-watering slice perfect for a crowd.
ADVANCED - Cooking class
This recipe is fairly technical, and requires time resting the pastry at each stage, so break it over two days if you like. But perservere, it's worth it!
slow cooker of the month
Who knew you could make pizza in the slow cooker? We did! And we share our easier-than-ever spin using store-bought pizza dough and sauce.
4 ways with MUESLI BARS
sensational snack
AIR FRYER budget-busters
Hearty and satisfying recipes that will save you time and money
A table for one
Cooking for one gives you complete freedom to please yourself.
BEGINNER - Cooking class
The secret ingredient, lemon curd, coupled with a simple lemor glaze drizzle, makes this cake perfect for citrus lovers.
Tea party for Mum
It's Mum's special day this month, so we're bringing back the tea party! Our dainty finger sandwiches, delicate pastries, and a pretty celebration cake are sure to impress.
INTERMEDIATE - Cooking class
Have a crack at our classic meat pie - a buttery shortcrust pastry shell that gives way to a savoury filling of tender beef with a flaky, crispy puff pastry lid.
Feast around the world
We've got protein covered as we head into the cooler months with international flavours to excite.
