Saveur Food Blog Awards Finalist


Hi all, we are pretty excited to announce that we have made it as a finalist into the best photography category for the Saveur Food Blog Awards for 2013. This is a reader votes style comp. so you your vote would be greatly appreciated.

If you feel inclined you can vote for us here.


Sam & Catherine

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Rare Tuna & Tomato Bruschetta


The other day I got the chance to go and fish Mewstone – which is and island out in the middle of no where off the very remote South coast of Tasmania. I had never been there before and was pretty blown away by it all. It is a totally different world down there. Huge shear cliffs rising stright out of the ocean, birds, seals and tuna as far the eye can see. We mainly went down to chase Stripey Trumpeter but they weren’t having a bar of it. Luckily there were schools of tuna jumping around the boat and they were a lot more cooperative.


With all the awesome tomatoes kicking around at the moment I thought I would do something pretty simple and fresh with tuna.

Ingredients (For 2 servings)

4x Slices of bread (I used the 2 pound loaf from Jackman & McRoss)
10-12 Slices of Tomato
2 Tbs Capers
1/4 Salad Onion sliced very finely
150gm Fresh Tuna
Olive Oil
Pepper and Salt
Clove of Garlic
White Vinegar

1. Place the onions in some vinegar and a pinch of salt an hour before you want to eat them.
2. Bring the tuna to room temperature by leaving it out for 30 mins before cooking. Season and sear all side in a hot pan and let sit for 10-15 mins before slicing into 5mm portions.
3. Toast the bread ina griddle pan and rub with garlic.
4. Fry the capers in some oil until crispy.
5. Assemble the dish by placing tomatoes, tuna and onions on top of the bread and sprinkle with capers. Season well and finish with some rosemary infused olive oil.

I know I’m not going to say it’s shit, but I can really recommend this one – was bloody good.

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Posted in Blog, Fish · Tagged , , , · 11 Comments

Bruny Island Oysters


Went down to Bruny yesterday to check out the accommodation for my sisters boyfriend’s new business. We had big plans to go and get/shoot some oysters from a friends farm but the tide was too high so we ended up just buying these and having them natural. Hopefully we get some better tides later in the week so I can head back down.

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Posted in Blog, Fish · 1 Comment

WIN – Merry Christmas from Tassie

Bruny Island Long Weekend, Convict Wines and Island Menu would like to put a big present under your tree this year.


  • Airfares for two to Tasmania*
  • The Bruny Island Long Weekend for two. The Bruny Island Long Weekend is a luxury three-day guided food, wine and walking tour. Escape to Bruny Island and experience it’s incredible natural beauty and renowned local produce for the perfect Tasmanian short break
  • Custom Cook Book from your trip on the BILW

All valued at $5000

Simply go to the link below and tell us what you would love to get
for Christmas from Tasmania. Be Creative!

Everyone Gets a Present!

Every entrant will be emailed an e-recipe book of the recipes used on the BILW photographed and designed by Island Menu.

If you have entered and go on to become a Convict Wines member they will send you a free bottle of wine with your first pack.

Or if you have entered and go onto book a place on the Bruny Island Long Weekend, as a bonus, you will take home a copy of Bruny Island. Food from the Edge of the World by Richard Bennett and Jill Mure.

* Terms and conditions apply.

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Posted in Blog, Other Stuff · 12 Comments

Strawberry and Vanilla Bean Custard Trifle

It seems we finally have something resembling summer weather here in Tasmania at the moment, and as it is very nearly December my mind naturally thinks about christmas desserts, not so much pudding, but rather pavlova and trifle. We always have trifle at christmas in my family, so I thought I’d share a very simple easy individual version here using some amazing strawberries I picked last weekend.

The Littlewood Strawberry farm is located on the road to Richmond and only just opened a few weeks ago for the first time ever. Not only is the landscape beautiful, the lambs tethered under a big sun umbrella super cute and Sophie the owner passionate about what she’s doing, but the strawberries themselves are also beautiful and tasty and juicy. Sophie did write me a list of the varieties she has but I seem to have lost it…Anyway my mum and I had a lovely time there and the car on the way back smelt amazing! I’d definitely recommend a visit and will be going back.

There are so many different ways of making trifle and so many different possible inclusions, I myself am partial to peaches and jelly. But this particular one I kept simple.

Vanilla bean custard

2 egg yolks
1 vanilla bean
100ml full fat milk, I used the Elgar milk with cream on top
200ml thick cream
1 teaspoon cornflour
50 grams of sugar

Add the milk and cream to a saucepan and add a split vanilla bean with the seeds scraped out and added. Over medium heat let it almost come to the boil.

In another bowl whisk the egg yolks, sugar and cornflower, add a little bit of the warm milk/cream and whisk in, then add a little more. Then put the egg mix in with the rest of the milk/cream in the saucepan. Cook over medium heat until the custard coats the back of a spoon and leave a clear space when you run your finger through it. Strain the custard into a bowl/jar for use allowing it to cool a little.

Strawberry compote

Into a saucepan add a cup of so of quartered strawberries and sprinkle with a little caster sugar (as much as you like, the strawberries I had were already sweet enough) and add a splash of orange juice (you could use an orange liqueur here – I would’ve done if I’d had some).

Cook on a medium to low heat until the strawberries are soft and the liquid has thickened a little.


I always tend to make use Stephanie Alexander’s recipe, which Maggie Beer shares here when I make sponge cake. But in all honesty, sometimes you can cheat and use a supermarket/bakery sponge.

Either way slice the cake when it’s cool and then cut into small-ish bite size pieces.


To make the trifle add alternative layers of sponge, strawberry compote, custard, fresh chopped strawberries and finish with a layer of whipped cream. Allow the trifle to sit in the fridge for half an hour or so before eating so it sets.

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Posted in Blog, Sweet · 23 Comments