Tassie Made: Sauces, Jams, Condiments

Tasmania has a reputation for incredible produce and amazing wine due in no small part to its rich fertile soils, pleasant climate and having the cleanest air in the world. There are legions of artisan producers in Tasmania whose products are making waves on the national and international stage. I had the privilege of visiting some of these amazing people in Tasmania earlier in the year.

Bill's Beetroot Marmalade

For most Aussies their only contact with beetroot is when it falls out of a hamburger and stains their clothes. Beetroot is in fact one of the healthiest vegies around, and has been used since Romans times as everything from an aphrodisiac to a source of fibre and potassium and as a detoxing agent. The Bill after whom this home-made marmalade is named works late into the night peeling and chopping the beetroot that goes into this distinctively different, yummy and extremely versatile product. This spread goes on just about everything – bread, poached salmon, tuna and red kidney beans and roast pork, or mixed with olive oil, then tossed through a rocket and goats curd cheese salad. Bill’s Beetroot Marmalade is manufactured by Tasmanian Gourmet Kitchen.

Kate's Berry Farm

If you are travelling along Tasmania’s stunning east coast, be sure to drop in to what has been described as a foodie’s oasis – Kate’s Berry Farm. Acclaimed for her truly outstanding cool climate berries, Kate offers a unique range of mouth watering quality produce and products that highlight what Tasmania does so well. Treat yourself to Kate’s Handcrafted Chocolates or taste her unique range of sumptuous jams, sauces and jellies made from Kate’s home grown fruits.

Wasabi

Tasmania has the ideal clean and cool climate for producing wasabi – the hot green plant used extensively in Japanese cooking. Farmer Ian Farquhar is the founder of the state’s wasabi industry and grows wasabi for restaurants on the Australian mainland and in Japan. Prior to 2000, the Australian restaurant trade did not have access to fresh wasabi.
Farquha’s ingenuity and passion for wasabi led to the creation of a unique and quirky cheese – Ashgrove Farm’s wasabi cheese. What started out as an experimental product has turned into a huge success for Farquhar and Deloraine cheesemaker, Jane Bennett. After months of testing and refinement, Bennett and Farquhar’s wasabi cheese became a big hit in Japan.

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