The Tasmania Pantry Cookbook

A stylish soft cover full colour recipe and food photography Cookbook . Recipe supplied by Eloise and suppliers and chefs all over Tasmania! Recipes to inspire you to cook with the best Tasmanian produce for special occasion meals and healthy weeknight everyday meals.

The recipes in this book have been very well tested by Eloise in commercial kitchens she has worked in including Little Norfolk Bay Events and Chalets. Now this book has been reprinted multiple times the delicious recipes have been cooked in thousands of home kitchens.

Produced in Tasmania and Printed in Australia

Recipe List
Apple and Blackberry Pie
Apple Crumble
Apple Crumble Slice
Barbecued French toast with Bacon and Maple Syrup
Beef, Mushroom and Red Wine Pie
Black Forest Trifle
Blue Cheese, Pea and Prosciutto
Breakfast Bagel with Ricotta and Balsamic Tomatoes
Butter chicken and Naan Bread
Buttermilk Blinis with Superior Gold Smoked Salmon
Chili, Lemon and Garlic Squid Fettuccini
Creamy Crayfish Beef and Reef
Creamy Potato Salad
Crispy Baked Chicken Drumsticks
Crispy Pepper Berry Tassal Salmon with Ashbolt Sparkling Elderflower
Double Cooked King Island Beef in Stout with Potatoes and Gremolata
Easy Strawberry Jam
Fennel and Dill Crisp Coated Tuna with Lemon Aioli
Fermented Honey Garlic
Fermented Seeded Mustard.
Fried Camembert Cheese with Strawberry and Lavender Coulis
Fried Sichuan Quail with Strawberry Chilli Sauce
Grilled Wallaby with a Roast Beetroot, Roast Garlic and Goats Cheese Tart
Hazelnut and Rosemary Crusted Lamb Racks with Pinot Noir Butter Glaze
Hoi Sin Duck Breast with Beetroot Marmalade and Roasted Parsnips
Homemade Toffee Apples
Honey and Garlic Braised Farm Lamb Shanks with Pasta and Pumpkin
Honey Prawns
Huon Wood Roasted Salmon Frittata
Italian Amaretti Biscuits
Italian Pantry Meat Balls
Kahlua and Baileys Chocolate Tart
King Fish with Oyster Pâté in Pastry with Sweet Potato and Lemon Butter
King Island Baked Octopus
Lavender Salmon Gravlax with a Pickled Beetroot, Radish and Snow Pea Salad and Garlic Croutons
Lemon, Carrot and Polenta Cake With Lemon Syrup
Lemon Tart
Ling Burger with Pickled onion and cucumber
Minestrone Soup
Moroccan Inspired Goat Kebabs
Mushroom Pasta with Billy Goat Cheese
Nann Bread
Nashi Pear Tarte Tartin
Normandy Pork in Spreyton Fresh Cider with Apples, Celery and Walnuts
One Pot Salmon
Oysters with a Tangy Shallot Dressing
Pan-fried Abalone with Spinach and Feta Salad
Petuna Ocean Trout with a Yoghurt Garlic Dressing and Pine Nut Topping
Pickled Octopus with a Greek Salad
Preserved Lemons
Pumpkin, Cauliflower and Red Lentil Dahl
Quail with a Walnut, Blue Cheese and Apple Salad
Quince Paste 100 Quinoa, Broccoli and Sundried Tomato Salad
Ras al Hanout
Red Miso Huon Salmon
Rhubarb and Custard Tart
Rhubarb Clafoutis
Rib Eye with a Peppercorn, Pepper Berry, Lemon and Herb Rub and Lemon Button Mushrooms
Roast Tomato and Roast Garlic Soup
Rustic Country Kitchen Potato Bake
Seared Doo Town Wallaby with Beetroot Puree, Goat Cheese, and Spiced Balsamic Reduction
Slow Braised Lamb Shanks in Bruny Island Pinot Noir
Slow Cooked Duck
Slow Cooked Leap Farm Goat Shanks
Slow Cooked Rabbit with Fresh Pasta
Smoked Salmon and Fennel Salad
Spring Bay Mussels A la Brava
Spring Bay Mussels in a Tomato and Tarragon Broth with Saffron Aioli Steamy Oriental Oysters.
Summer Berry Pudding
Summer Vegetable and Salmon Pasta
Thai Venison Salad
Tomato Sauce
Tongola Pea Pasta
Venison Carpaccio
Wallaby Fillet with Thyme Roasted Beetroot, Feta and Cherry Chutney
Wallaby Ragout