Starters Cream of celeriac, hazelnuts, truffle oilÂ*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* Â*Â*Â*Â*Â*Â*Â*Â*Â* Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*£5.00 Beef cheeks “croquettes”, gribiche sauce, mixed leavesÂ*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* £6.50 Pork rillettes, toasted sourdough, chutney and cornichonsÂ*Â*Â* Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* £7.00 Mains Potato gnocchi, garlic cream, chanterelles, ceps and parmesanÂ*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* £12.00 Canon of lamb, mash and watercress, garlic jusÂ*Â*Â* Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*£19.00 Lamb patties, pea&mint puree, couscous, sweet&sour jusÂ*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* £15.00 [...]

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International line up of world class chefs announced for Savour Tasmania

A hit since it was launched in 2009, Savour Tasmania is a showcase of outstanding local ingredients, passionate, innovative producers and creative culinary talent. Presented by the Department of Economic Development, Tourism and the Arts - Savour Tasmania is an international food event that shines the spotlight on the excellence of Tasmanian Produce.

This year's Savour Tasmania promises an exceptional array of renowned international chefs working alongside local restaurateurs and chefs for a series of master classes, lunches and dinners in Hobart, Launceston and Burnie from 25th May to 6th June.

Chefs included in the 2011 program are:
Margot Janse - Executive Chef at Relais & Chateaux Le Quartier Francais in the beautiful village of Franschhoek, South Africa.
Marco Canora - owner of Hearth Restaurant and the Terroir and Tribeca Wine Bars in Manhattan, New York City.
Shaun Rankin - head chef of Bohemia, Jersey, Channel Islands, UK.
Martin Bentzen - head chef and Anders Selmer - winemaker/sommelier from Fiskebaren, Copenhagen.
Martin Boetz - executive chef at Longrain Sydney and Melbourne - our very own advocate of South East Asian cooking.

They will be joined by Tasmanian chefs Ainstie Wagner and Andre Kropp in an interpretation of artist Luke Wagners haunting Tasmanian landscapes.

The guest chefs are invited to participate in a series of food events that affirm Tasmania's reputation for quality and the passion of its local producers. They each become part of the international network who have experienced first hand the unique food and wine culture that Tasmania is proud to cultivate and help to carry that message around the world.


Hobart Events

Dinner 27th of May and 28th of May: Smolt, Salamanca Place
Fish Fusion with the Great Danes

Scandinavian chef Martin Bentzen along with sommelier and wine maker Anders Selmer (both are ex-NOMA) of Copenhagen hotspot Fiskebaren* (fish-bar) will bring their innovative, informal Scandnavian style to Hobart.

Dinner 26th of May and 27th of May: Henry's Restaurant, Henry Jones Hotel
The Cape Crusader: "a little French and a little foreign"

Margot Janse is the boundary-pushing executive chef at Le Quartier Francais in Franschhoek, South Africa - ranked number #31 in the San Pellegrino World's Best restaurants. She is the only female in the top fifty and her adventurous nature has earned her the reputation as the most exciting chef in Africa and the Middle East.

Dinner 28th of May and Lunch 29th of May: Garagistes, 103 Murray Street North Hobart
Manhattan meets the Garagistes

New York based Marco Canora is a restaurateur, chef and author who alongside "chief" Garagiste Luke Burgess will create an Italian-Manhattan moment with "grown to order" Tasmanian produce at its heart.

Masterclass and Luncheon 27th of May: Wrest Point, 410 Sandy Bay Road
Two Masters and the Apprentice

Martin Boetz of acclaimed restaurant Longrain will join with chocolatier Igor van Gerwen and 2010 Junior Masterchef runner up Jack Lark to deliver an Asian inspired cooking demonstration and lunch.

Shaun Rankin
Michelin starred Shaun Rankin's passion is island based cooking, with product sourced from what he describes as his nine by five mile long island garden that is Jersey. Shaun will apply his philosophy and talents with product sourced from across the north of Tasmania, and share his British dedication to sustainable culinary excellence with local food heroes.


Northern Event

Dinner 2nd of June: Country Club Tasmania, Launceston
Bohemian Rhapsody

North West Events

4th of June: Burnie Farmers Markets
Shaun Rankin raids the Burnie Farmers Market

Dinner 4th of June: Bayviews, North Terrace, Burnie
Bohemian Rhapsody

This year will once again see the Red Wine Weekend take place as part of the Savour Tasmania program - showcasing the very best of Tasmania's red wine offerings from Saturday 28th of May to Sunday 29th of May at the Long Gallery, Salamanca Place, Hobart. Specialised wine master classes will be conducted by Nick Stock.

The most respected and sought after culinary title, The National Chef of the Year is back for 2011, with the search now on to find the chef who has the ability and flair to walk away with this prestigious crown. The crème de la crème in the industry will meet in a live final to be held at the Restaurant Show at Earls Court 2, London, on Tuesday 11th October 2011.

The competition, which has now switched to an annual format, has helped support the careers of many past winners including Gordon Ramsay, Mark Sargeant, Kevin Viner, Simon Hulstone and last year's winner Hrishikesh Desai of the Lucknam Park Hotel near Bath.

The National Chef of the Year competition, which is now in its 39th year, is open to all chefs who are 23 years or older as of 1st April 2011 and who work in any sector of the catering industry; this includes hotels, restaurants, pubs, universities and contract caterers.

Celebrating the multicultural nature of the UK is the key aim of the competition and the revised format, which was introduced last year, is certainly helping to showcase that desire. This year the categories will be divided up as follows:

• Asian / Oriental
• Modern British / European
• Rest of the World / Other

David Mulcahy, corporate events organiser for the Craft Guild of Chefs, said: "Last year's competition was a phenomenal success, the calibre of entries just seem to get stronger and stronger. We introduced categories to reflect the ethnic diversity here in the UK and it certainly went some way to reflecting the wealth of different culinary talent in this country.

"We'll definitely be carrying on in that vein again this year and we urge any chef who thinks they have what it takes to win this coveted prize to enter the competition. It's a celebration of talent, open to all, and we don't want any factor to limit a chef's chance of competing."

Every stage of the competition will feature intense scrutinising by an experienced panel of judges. Jun Tanaka, executive chef at Pearl Restaurant & Bar in London who was one of the judges at last year's final said: "It was a privilege to be judging the Craft Guild of Chefs National Chef of the Year competition. There are so many talented chefs in the UK and it is important that we champion these individuals. I would encourage chefs from around the country to enter this prestigious award and gain the recognition they deserve for their skills."

Advancing through the various stages of the competition will require a well thought out menu - competitors should pay particular attention to authenticity, sourcing, seasonality, timing and wastage when creating a menu that offers maximum flavour, texture, balance and style.

Hrishikesh Desai, 2010 Winner of The National Chef of the Year, said: "I was thrilled and extremely proud to be have won the title which I would say is one of the most prestigious events in the chef's calendar. It was a tough competition and not without its challenges - but weirdly its that kind of pressure which I really enjoy. As a competitor you don't know what the judges are thinking so you have to be able to trust yourself and your own instincts.

"Next steps for me will definitely be a Master of Culinary Arts and I would love to follow in Simon Hulstone's footsteps and represent Great Britain in the Bocuse d'Or. It would be the biggest honour in my life to represent this country. Britain has given me so much - it has taken me in as a citizen and has allowed me to develop my career."

How to enter:
Contestants must get their ideas down on paper for a three-course lunch menu for four people. Entries must be in by 12th May 2011. From the paper judging (10th June 2011) - 40 successful entrants will be invited to compete in one of five semi finals to be held at prestigious culinary training centres in London, Portsmouth and Sheffield between 29th August and 16th September 2011. The winner of each semi final will be announced on the day.

Today’s specials Starters Cream of cauliflower, cauliflower shavings, hazelnuts, truffle oilÂ* Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* £5.00 Beef cheeks “croquettes”, gribiche sauce, mixed leavesÂ*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* £6.50 Herb crusted scallops baked with brandy &scallop sauceÂ*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* £8.90 Mains Potato gnocchi, garlic cream, chanterelles, ceps and parmesanÂ*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* £12.00 Organic salmon fillet, braised baby gem, lentils,ventrecheÂ*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* £17.00 28 Day aged Perthshire beef fillet, [...]

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MOZAMBIQUE CHICKEN PERI PERI Ingredients: 8 Whole Baby chicken (petit poussin) 100g Paprika 2Tbsp Fresh crushed chilli 150ml Olive oil 400ml Dry white wine Salt and pepper to taste 1Tbsp Fresh crushed garlic 2Tsp Oregano 150ml Groundnut oil 50ml Freshly squeezed lemon juice 50ml Clarified butter Method: Clean and trim the chicken as required, either... Read MoreMozambique chicken peri peri is a post from: Grant Hawthorne


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Starters Cream of cauliflower, cauliflower shavings, hazelnuts, truffle oilÂ* Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* £5.00 Beef cheeks “croquettes”, gribiche sauce, mixed leavesÂ*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* £6.50 Braised chicken wings, chanterelles, ceps, watercress, croutonsÂ*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* £7.00 Mains Potato gnocchi, garlic cream, chanterelles, ceps and parmesanÂ*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* £12.00 Fillet of wild sea bass, green tagliatelle, spinach, lobster sauceÂ*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* £21.00 Lamb patties, pea&mint puree, couscous, sweet&sour [...]

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Starters Cream of cauliflower, cauliflower shavings, truffle oilÂ*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* £5.00 Beef cheeks “croquettes”, gribiche sauce, mixed leavesÂ*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* £6.50 Braised chicken wings, chanterelles, watercress, croutonsÂ*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* £7.00 Mains Potato gnocchi, garlic cream, chanterelles and parmesanÂ*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* £12.00 Fillet of sea bass, green tagliatelle, spinach, saffron cream Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* £21.00 Lamb patties, pea&mint puree, couscous, sweet&sour jusÂ*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* £15.00 Desserts [...]

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Cream of white asparagus soup recipe White aparagus veloute: 8 bunches: Trimmings, stalks and back ends of the asparagus – blanched, reserved to one side (no need to refresh). The spear and good centre stalks can be blanched and refreshed and used in garnish either for other dishes or a few to garnish the soup.... Read MoreCream of white asparagus soup recipe is a post from: Grant Hawthorne


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Today’s specials Starters Cream of cauliflower, cauliflower shavings, truffle oilÂ*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* £5.00 Beef cheeks “croquettes”, gribiche sauce, mixed leavesÂ*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* £6.50 Herb crusted scallops baked with a brandy & scallop sauceÂ*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* £8.90 Mains Potato gnocchi, garlic cream, chanterelles and parmesanÂ*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* £14.00 Pan fried fillet of wild seabass, green tagliatelle, spinach, saffron sauceÂ*Â*Â* Â*£ 21.00 Grilled 28 [...]

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Burger Y= 15 Ingredients: Patties: 2 kg Â*Â* Coarse ground beef mince (A mixture of 28day aged Scottish fillet, rump and sirloin) 500g Â* Diced onion 5 Â*Â*Â*Â*Â*Â* Whole large eggs 40g Â*Â*Â* Ground sweet paprika 30g Â*Â*Â* Cracked white pepper 40g Â*Â*Â* Maldon salt 10g Â*Â*Â* BBQ spice 30g Â*Â*Â* Chopped mixed herbs (basil,... Read MoreBeef burger recipe is a post from: Grant Hawthorne


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