The Tasmania Pantry TWO Cookbook

The Tasmania Pantry 2 is a stylish almost A4 size, full colour food and photography cookbook with beautiful recipes created from the best Tasmanian produce, to cook in the home kitchen for regular meals and special occasions. The recipes have been very well tested by Eloise at her business Little Norfolk Bay Events and Chalets for her guests at Indulgence Weekends, Cooking Retreats and Workshops, other restaurants she previously worked in and in her home kitchen for family and friends. The Tasmania Pantry 2 won a national Gourmand Cookbook award for best Mediterranean cookbook.

Produced in Tasmania and Printed in Australia

Recipe List:

Abalone Confit
Apple Cinnamon and Honey Porridge
Baked Beans
Baked Quince and Blue Cheese and Vino Cotta
Beef Marinated in Wild Pepper Isle's Tasmanian Pepper Berry Soy served with a Thai Noodle Salad
Beer Battered Scallops with Tartare Sauce
Beetroot Wellington
Blue Cheese Arancini
Blue Warhou Tartare
Cabbage Rolls
Campo De Flori Lavender Aioli with Crayfish Bruschetta
Chicken and Corn Soup
Chicken Liver Pate.
Chicken Minestrone
Chorizo, Chilli, Freycinet Marine Farm Mussels and Handmade Pasta
Crayfish Bisque
Croissants
Duck Confit served with Puddleduck Vineyard Pinot Noir Jam and Slaw
French Onion Soup
Frozen Van Diemans Land Creamery Salted Caramel Tiramisu
Fruit Loaf
Garlic and Herb Pull Apart
Garlic, Feta and Herb Pizza
Goats Cheese Ravioli with Brown Butter and Sage
Green Tomato and Lentil Soup
Hazelnut and Green Peppercorn Crusted Lamb with Lost Pipin Cider and Apple Risotto
Hot and Sour Wakame and Cameron of Tasmania Oysters Broth
Jalapeño Bread
Lamb Kashmir Korma
Lavender Granola
Leek and Apple Soup with Freshfield Grove Lemon Agrumato.
Lenah Game Meats Wallaby Fillet with Goats Cheese and Cherry Chutney
Meander Valley Dairy Scones
Mures Blue Eye Tartare
Octopus Baked with Tomato, Olives and Jalapenos
Overnight Oat Ideas
Oysters with Lemon Agrumato and Pickled Fennel
Pantry Hummus
Parrot Fish Hong Kong Style
Parrot Fish, Lemon and Lavender En Papillote
Pickled Octopus
Pork Belly, Apple and Fennel cooked in Bream Creek Vineyard Sauvignon Blanc
Pumpkin and Honey Gnocchi
Quail Roasted with Bacon and Tarragon with Garlic Roast Pink Eyes and Green Beans
Quail with a Quinoa, Citrus and Herb Salad Quince, Lavender and Freshfield Grove Extra Virgin Olive Oil Cake
Rabbit and Bream Creek Vineyard Pinot Noir
Radicchio, Green Olives, Parmesan and Honey Salad
Raw Striped Trumpeter Kohlrabi Quick Pickle
Rhubard Cream Brulee
Salmon and Saffron Butter
Salmon Carpaccio
Sautéed Lentil Stuffed Tomato
Scallops and Handmade Pasta
Smoked Oyster Pate
Sourdough
Spiced Cauliflower and Labneh
Striped Trumpeter Confit
Summerlea Farm Flat Iron Steak Marinated in Preserved Lemon, Green Pepper and Horseradish
Taramasalata
Tassal Hot Smoked Salmon, Blue Cheese, Rocket and Apple Salad with a Honey and Mustard Dressing
Tomato, Basil and Halloumi Salad
Venison Loin with Blue Cheese and Extra Virgin Olive Oil Risotto
Wallaby Shanks Braised with Paprika
Zucchini and Tomato Stew