- Another of our favourites, bright orange flesh, with distinct fat lines, which renders out during cooking, best cooked to medium for the perfect eating texture.
- Tasmania hot smoked ocean trout, cream cheese, spring onion, capers and anchovies mixed into a smooth and creamy pâté.
- A smooth and creamy mix of fresh dill, lemon zest, capers, spring onion, hot smoked trout and cream cheese, wrapped in fresh Tasmania cold smoked ocean trout.
- Served on a bed of mesclun lettuce topped with shrimp and cocktail dressing.
- Fresh local Tasmanian vegetables roasted in olive oil tossed with baby spinach and Persian fetta.
- Fresh Tasmania salmon, sun-dried tomatoes on a bed of spinach topped with hollandaise sauce.
- Fresh Tasmanian salmon mixed with fresh lemon zest and dill, on a bed of spinach and brie cheese.
- Australian salmon, green tiger prawns, Tasmanian scallops on a bed on spinach topped with a creamy garlic sauce.
