Here are some photos of our recent school holiday trip to Bruny Island including some photos at Bruny Island Premium wines and Bruny Island cheese factory. I have spent most school holidays as a kid at Bruny Island so love being able to take my kids too now. I am a huge fan of the Otto cheese from Bruny Island cheese (actually it is the best cheese ever!) the cheese is wrapped in Proscuttio ready to  grill or bake it, I dream of this cheese the weeks leading up to the trip to Bruny! And Bruny Island cheese now produces some really good craft beers which we enjoyed sampling on our way.

We had a excellent lunch at Bruny Island Premium wines, they use lots of local produce and even farm their own beef and lamb, we went back a second day for a relaxing afternoon drink in the vineyard. I will get back to Bruny next holidays for more photos and a recipe from Bruny Island  premium wine.

 

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