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

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

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.

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

Blueberry and Lemon Tart


When I was in Sweden in 2011 I visited a little place called Gilda’s Café and had what was essentially a bowl of hot chocolate (!) and a slice of the most amazing blueberry pie I’d ever tried, so many blueberries on one slice of pie. Ever since I’ve thought about that pie and how to try to re-create it.

By chance I have been going through the many cook books I have at home lately and stumbled across a blueberry lemon tart recipe in Breakfast Lunch Tea by the Rose Bakery. It looked a little like it might produce something like the one from Gilda’s. So a few Saturday’s ago I brought some local blueberries at Salamanca market and baked this tart. It is very very good.

Recipe (from Breakfast Lunch Tea)


(this makes enough for two tarts – the book says to use a 28ch pie dish but I ended up using a 20cm spring form tin – this seemed to work and I have frozen the left over pastry for round two)

500g plain flour
120g caster sugar
320g butter cubed
1 egg
2 egg yolks
1 teaspoon vanilla extract (I used vanilla bean paste)

In a bowl add the flour and sugar and rub the butter into the mix until it resembles fine breadcrumbs. Make a well and add the eggs, yolk and vanilla, stir with a fork until it forms a dough and then placed on a floured surface and knead until it is smooth.
Roll out the dough and fit into a greased tin. Chill in the fridge for 30 minutes. Then place some baking paper or foil over the top and cover with baking beads, or rice or dried beans or whatever you have. Bake in a preheated over at 180 Celsius for 20 minutes. Leave to cool.

Lemon tart filling

(I halved the quantities in the book for the smaller tin and because I didn’t have a lot of eggs – if you use a bigger tin double these quantities).

110ml lemon juice
4 eggs
1 egg yolk
35ml single cream
83g of caster sugar
½ a tablespoon plain flour

Whisk the lemon juice and sugar in a bowl and then beat in the eggs and egg yolks one at a time. Add the cream and whisk it in followed by the flour.
Pour the mixture into the tart pastry and bake at 180 for approximately 30 minutes and allow to cool before adding the blueberry topping.

Blueberry topping

2 punets of blueberries
½ cup of jam (I used strawberry)

Heat the jam in a saucepan until it is simmering and bubbling a little then add the fresh blueberries and stir through. Allow them to cook 4 to 5 minutes, stirring occasionally. Then take off the heat and pour over your tart. Allow the blueberries to set before eating (takes maybe 20 minutes).

Posted in Sweet · 4 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.

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.

Posted in Blog, Other Stuff · 12 Comments