Yesterday was a lovely day for a drive in the Tasmanian country side for a trip to Wobbly Boot vineyard. Wobbly Boot Vineyard is in a very quiet and peaceful location in Campania just outside of Richmond, owned and operated by Paul and Lynda Williams, they do not have a cellar door open all the time, but they do open for groups & functions and they will occasionally open at other times, so make sure you follow their Facebook page to see when they will be open. I will popping back in over summer for a picnic with friends for sure, there are  so many gorgeous spots to settle in with some wine and a picnic,  and you can find some delicious Tasmanian produce on the way from Richmond, Cambridge and the Coal Valley region for the picnic. Paul and Lynda have shared a favorite recipe of theirs with us that is easy to whip up for entertaining, it is healthy, it suits a variety of dietary requirements and is delicious too! 

When you have a toddler or any kids, a family friendly place like this is heaven for a group booking!

This gorgeous room can be hired for functions and groups for tastings.

Asparagus Salmon Nori

Ingredients
16 asparagus spears
1 nori sheet
16 slices of smoked salmon (250g approximately)

Cook the asparagus in a large saucepan of boiling water for 2 minutes or until bright green and tender crisp. Refresh under cold water. Drain.

Cut each nori sheet in half to make two rectangles. Cut each rectangle crossways into 8 short strips.

Wrap 1 slice of salmon around each asparagus spear, then wrap in a strip of nori, shiny-side up. Place, seam-side down, on a serving platter

Tasmanian chefs & food and beverage producers if you have a recipe you would like to share on this website for my Tasmanian food Experience project please contact me info@eloiseemmett.com