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Saveur Food Blog Awards Finalist

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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.

Thanks,

Sam & Catherine

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Posted in Blog, Other Stuff · Tagged , , , , · 2 Comments

Rare Tuna & Tomato Bruschetta

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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.

tunabruschetta

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
Rosemary
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

Seafood Plate with Tartare Pesto

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We finally had some good weather (not windy that is!) the other day, so I took the opportunity to put the boat in the water. My plan was to try and catch a shark but the engine was playing up so I stayed inshore – probably a good thing considering I was by myself.

Anyway the fishing I did have was excellent. Flathead, whiting, salmon and calamari were coming in thick and fast – so fast I was home by lunchtime.  Because I had a few different species I decided to do a bit of a platter/mixed grill for tea.

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Tartare Pesto

Ingredients:

4 Tbs Pine Nuts
1/2 Clove of Garlic
About 1 cup Parsley
3 Tbs Dill
3 Tbs Tarragon
2 Tbs Capers
4 Cornichons
1/4 Preserved of a Lemon (Peel)
1 Anchovy (Optional)
1 Tbs Dijion Mustard
2 Tbs Spring Onions
1/4 Cup White Vinagar
2/3 Cup Olive Oil (Approx.)
Salt to taste

Method:

Throw everything in the food processor minus the oil and while blitzing, slowly add the oil. You want this quit runny because you kind of use it as a sauce. So add more vinegar and oil if required. Also if the tarragon is a bit over powering add more parsley.

For the Fish:

Flathead: Flour, egg and bread crumbed. Also picked some in white vinegar, dill salt and pepper and a pinch of sugar.
Whiting: Just cooked whole under a really hot grill.
Calamari: Dusted in rice flour and salt and white pepper. Also did some butter and garlic.

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Posted in Blog, Fish · Tagged , , , · 5 Comments

Bruny Island Oysters

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.

To WIN:

  • 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