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My latest cooking inspiration came from an amazing cookbook I bought on our trip to Tasmania. It features all the great restaurant dishes made with Tassie produce. I wasn’t able to get all the Tassie produce but it gave me some great inspiration! 

Main course was 5 hour slow cooked beef cheeks with red wine jus, smoked potato and leek mousseline, beetroot chips, herb gel, braised pickled red cabbage and micro herbs. 

Dessert was dark chocolate molten lava cake, chocolate and pistachio soil, dehydrated strawberries, caramel popcorn, strawberry liqueur sauce and strawberry sherbet. 

I had a lot of fun cooking this meal and I’m pretty sure our guests enjoyed it too! 

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