December, 2018

September, 2018

August, 2018

  • Cracking the code on cheffy terms

    28 August, 2018 Cracking the code on cheffy terms

    Sometimes fine-dining menus can seem like more of a maze than a relaxing pre-dining experience. Here, we breakdown some of the cheffy terms you’re likely to come across and include recipes so you can test them out at home.
    Read more…

  • Cooking the classics

    27 August, 2018 Cooking the classics

    We consider those classic recipes we go back to time and time again.
    Read more…

  • IGNI: The first year

    06 August, 2018 IGNI: The first year

    VIDEO: Acclaimed chef Aaron Turner's stirring account of love, loss and starting again.
    Read more…

May, 2018

February, 2018

  • How a chef cooks for those he loves

    13 February, 2018 How a chef cooks for those he loves

    Skipping the crowds in favour of a lovingly prepared meal at home is your best bet for a romantic Valentine’s Day. This is chef Jock Zonfrillo's idea of a nice night in.
    Read more…

January, 2018

December, 2017

October, 2017

September, 2017

  • Win a pro toastie pack

    18 September, 2017 Win a pro toastie pack

    Indulge in the ultimate comfort food with this kit, including a no-mess Breville press, a copy of Darren Purchese's Chefs Eat Toasties Too and a subscription to Cooked.
    Read more…

August, 2017

July, 2017

June, 2017

  • Winter entertaining with Gill Meller

    08 June, 2017 Winter entertaining with Gill Meller

    Gill Meller is in the country, his first time to Australia, showcasing his beautiful book Gather with a series of dinners and classes. We caught up with him to find out what's on the menu for his Aussie guests.
    Read more…

April, 2017

February, 2017

January, 2017

December, 2016

October, 2016

September, 2016

August, 2016

July, 2016

June, 2016

May, 2016

April, 2016

March, 2016

February, 2016

January, 2016

December, 2015

November, 2015

  • Christmas basics: the perfect custard

    27 November, 2015 Christmas basics: the perfect custard

    We're looking at those staple recipes that can make or break your Christmas spread. First up, the much-misunderstood sweet seductress, custard.
    Read more…

  • Halfway Home

    16 November, 2015 Halfway Home

    I’ve been sugar-free for a total of two weeks, and things are going surprisingly well...
    Read more…

  • Bubbles or nothing

    11 November, 2015 Bubbles or nothing

    Out to impress this party season? To take your entertaining game to the next level, we’ve teamed up with our friends at Halliday Wine Companion to share tips on matching sparkling wines to a range of show-stopping canapes.
    Read more…

  • The anatomy of the perfect burger

    11 November, 2015 The anatomy of the perfect burger

    Looking for your next weekend challenge? Why not have a crack at making your own cheeseburgers from scratch? Chef Daniel Wilson shares the secret recipe to recreating his famed Huxtaburger, from bun to patty and everything in between.
    Read more…

  • No Sugar November

    04 November, 2015 No Sugar November

    This month while the boys are growing staches, I’ll be growing a conscience about all the confectionary I consume.
    Read more…

October, 2015

September, 2015

May, 2015

April, 2015

March, 2015

February, 2015

January, 2015

December, 2014

November, 2014

October, 2014

September, 2014

August, 2014

July, 2014

June, 2014

May, 2014

April, 2014

March, 2014

February, 2014

  • Margaret Fulton's expert guide to preserves

    27 February, 2014 Margaret Fulton's expert guide to preserves

    Jams, pickles, chutneys, sauces, compotes and conserves are the best way to preserve abundant produce so you can enjoy your fruit and veg all year round. Margaret Fulton shares her guide to the art of preserving.
    Read more…

  • Melbourne Food & Wine Festival 2014 | Our picks

    27 February, 2014 Melbourne Food & Wine Festival 2014 | Our picks

    The Melbourne Food & Wine Festival, running from February 28 to March 16, begins in just over a week. We’ve put together our picks of the fest.
    Read more…

  • Philippa Sibley's expert guide to sweet pastry

    24 February, 2014 Philippa Sibley's expert guide to sweet pastry

    Master of the dough Philippa Sibley shares her step-by-step guide to making sweet shortcrust pastry, taking you through everything you need to know to perfect the art of peerless pâte.
    Read more…

  • In season | Eggplant

    21 February, 2014 In season | Eggplant

    The unsung hero of the nightshade family, eggplant is found in cuisines the world over. From Sicily to South East Asia, the Middle East to the Mediterranean, many signature dishes feature the versatile aubergine. We sing the praises of the humble eggplant.
    Read more…

  • Everything you need to know about cuts of pork

    17 February, 2014 Everything you need to know about cuts of pork

    Meat expert and chef Adrian Richardson explains the different cuts of pork, and what you should use them for.
    Read more…

  • Sticky business | A guide to meat on sticks

    14 February, 2014 Sticky business | A guide to meat on sticks

    Skewers, kebabs, shaslicks, yakitori … Whatever you call them, meat just tastes better when cooked on a stick. We share our tips to help you ace the skewers at your next barbecue.
    Read more…

  • In season | Figs

    06 February, 2014 In season | Figs

    Figs evoke the flavours of exotic decadence. Sweet and visually striking, figs make for a decadent tart topper, a sumptuous sticky jam or a delightful savoury venture with cold meats. We share some of our favourite fig recipes.
    Read more…

  • Guide to styling handmade edible gifts

    05 February, 2014 Guide to styling handmade edible gifts

    There's nothing more thoughtful than a handmade edible gift. April Carter shares her tips and tricks for making beautiful and delicious treats for those you love.
    Read more…

January, 2014

December, 2013

November, 2013

Postcard from East Coast Tasmania

Casey Warrener
24 June, 2016

Join Cooked’s Casey Warrener on a gourmet adventure to Tasmania’s spectacular East Coast.

Tasmania: we’ve all heard tales of its magically clean air, bountiful fresh produce, and breathtaking natural beauty. There’s also award-winning whisky, restaurants worth travelling for, craft beers and excellent cool-climate wines. And let’s not forget MONA, the private-made-public art collection of millionaire David Walsh. Or the mind-boggling number of World Heritage-listed sites.

The intrigue of our island state is clear. And yet there are a small few visitors who ever truly experience its wonder. The done thing is to head to Hobart and once there, invariably visit the Salamanca Market, ferry to MONA, and perhaps stop by Battery Hill for a beer. Your next most popular option: fly-in to ‘Launnie’ (the charming local moniker for Launceston) and hit the Tamar Valley wine trail.

While we at Cooked certainly don’t knock these well-trodden trails, Tasmania has an incredible amount to offer more intrepid travellers – something we were lucky to discover on a recent trip to its East Coast. What’s on the East Coast, we hear you ask? Well, think back-to-nature adventures, the freshest fresh produce, and landscapes so scenic you’ll have to try pretty hard to keep your jaw clamped closed.

Tassie was made for road trips, and with a car and a week to spare you could easily explore from end-to-end. But on this particular occasion we had just 36 hours and a whole lotta oyster slurping and wine drinking to fit in, so we made for Launceston and from there, set out on the hour and a half drive to our first stop and base camp – Devil’s Corner.

Now when I say base camp, I mean that literally rather than figuratively – camp we did, but not in your usual unzip and squeeze into a sleeping bag, kinda way. Happy Glamper followed through on the promise of its name with spacious bell tents (we’re talking standing room for a six-foot-tall human and enough floor space for a yoga sesh by your bed), a fluffy doona and double pillows – a combination that equated with the kind of blissful sleep unheard of in your standard camping story.

But first things first: food. Before arriving at our beautiful campsite between the vines and the Hazards, we replenished our energy with a relaxed meal care of Tombolo Freycinet Cafe. A gluggable glass of sparkling while taking in the vineyard view was welcome, and the big picture windows and long table of the cellar door called for us to sit down to a feast of wood-fired pizza, pinot noir and chardonnay.

Opened by the Brown family in 2010 to answer Australia’s ever-growing thirst for pinot noir, at the time, a temporary tasting room was set-up overlooking the Moulting Lagoon and Hazards mountain range – a seriously stunning outlook that saw word of the site spread quickly. And with its convenient location along the road to attractions such as Wineglass Bay and Freycinet National Park, the call for a more permanent structure became evident.

Enter a snazzy new cellar door and lookout, featuring dark metal and rough, textured timber in the trademark style of Cumulus Studio, the Tasmanian architects behind local projects such as Pumphouse Point. Add a couple of dining options onsite in 'The Fishers' by Freycinet Marine Farm, serving up the best oysters, mussels and abalone this side of the coast, and Tombolo Cafe turning out a top-notch coffee, and you've got yourself a must-stop experience on the East Coast.

Following our arrival to the cellar door where I consumed more than my share of the Tombolo-prepared fare, I fell into a deep sleep further fuelled by the rain falling on my roof, and emerged to see first light flashing over the ranges. A tea from the Billy, a coffee that made my Melburnian heart sing, and bacon and eggs cooked on the campfire, and I was ready for the adventure ahead.

Back into the car we went and off to an action-packed day. First stop, Freycinet Adventures HQ (aka Coles Bay), where a line-up of kayaks awaited us. With the extent of my rowing experience a few leisurely loops of Melbourne's Merri Creek, I had my concerns about the eight-kilometre sea kayak ahead. But in the capable hands of guides Alice and Ryan, I soon found I had nothing to fear, as we were given pointers on our technique, shown white-bellied sea eagles, and fed homemade biscuits on a (much-needed) halfway break.

We arrived at Hazards Beach having faced no greater risks than a slightly soggy bottom and water-splashed iPhone (the perils of the in-kayak selfie), and continued on our trek to Wineglass Bay, where the promise of a picnic propelled us on. Feeling we'd earned it, we tore into the fresh bread, selection of cheeses, relishes and not-boring salads with abandon.

Energised by our lunch on the beach, we were able to face the daunting ascent to our next stop, the Wineglass Bay Lookout. Shaking legs and burning glutes aside, the bird’s-eye view of the bay’s famous curves was a worthy reward, and the glass of sparkling that met us at the top was more reason to celebrate still.

Having had a full-body workout and a good dose of vitamin D, we were keen to get on to our last activity – foraging for oysters at Freycinet Marine Farm. Decked out in super-stylish waders, we followed our chatty host Giles Fisher (no pun intended) into his underwater farm – a strange sensation for the feeling of being both warm and dry in our water-immersed suits, and having to walk across the water’s silty bottom, which at times felt like a challenging game of ‘stuck in the mud’. A few brave souls sampled oysters right there in the water. Me? I chose to wait until we were back on dry land, riesling in one hand.

Having embarked on an epic paddle, hiked a vertical track, and donned waders to walk underwater (and consumed more wine and cheese than I thought possible on a day outdoors), I was aching for a hot shower and hearty meal. Thankfully, both were waiting for me back at base camp. After washing away the day with Happy Glamper-issued spa products, it was back to the cellar door to watch the Hazards turn shades of pink and the sun sink into the lagoon. And of course, to eat.

A seafood feast from Giles rounded out the day nicely, and included perfectly cooked Tasmanian salmon, pan-fried abalone, and another stab at the oysters – this time with a tangy ponzu sauce. The moreish Devil’s Corner Cuvee was on offer once more, as were a couple of flavourful medium-bodied pinots, an elegant 'new school' chardonnay, and a zesty, refreshing riesling. 

It was under a star-filled sky and around a roaring fire that this uniquely Tasmanian trip ended. Until I can return to the magnificent wilds of the East Coast, I shall tide myself over with the next best thing – a menu inspired by it. Plan your own gourmet nature escape and we promise it will be worth your while, but in the meantime, get a taste for Tasmania with the five recipes ahead.

Image credits: cellar door image by Cory White and lead image iStock; all others by Aleksandar Jason

Wood-fired pizza bianco

Produce tip: Bruny Island Cheese’s Nick Haddow recommends taleggio from the Lombardy region of Italy as being the very best. Tasmania is also famous for its leatherwood honey, so try adding this to the base for a unique taste.
Wine match: The Devil’s Corner Pinot Noir is fruit-driven and flavourful, and will marry up nicely with the taleggio in this dish.

Baked camembert rosemary & truffle oil

Produce tip: Tassie is known for its full-flavoured black truffles, perfect for making truffle oil.
Wine match: Try a dry Tasmanian cider – something from Lost Pippen will do just fine.

Crab-apple & chilli paste

Produce tip: Choose a sharp cheese like manchego to pair with this flavour-packed paste.
Wine match: The more full-bodied Mount Amos Pinot Noir will have the power to stand up to this pairing. 

Oysters with red chilli nahm jim

Produce tip: Pick plump Pacific oysters (the whiter, fleshier kind are sweeter in taste) from Tasmania for this dish.
Wine match: The spicy flavours in this Thai-style snack will be well suited to the Devil’s Corner Riesling.

Crisp skin saltwater char with spiced pork crackling & slow-braised abalone

Produce tip: Saltwater char is a type of trout that was introduced to Tasmania in the 1900s and is now farmed on a small scale in the southwest. Look for fillets with an unmarked, vibrant orange flesh.
Wine match: With a couple of year’s age and more complex flavours, the 2013 Resolution Chardonnay will work well here.

For more travel inspiration around the Apple Isle, download your free guide from Spirit of Tasmania. 

    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again