Tasmania is now being known as the next foodie destination. It is often overlooked, because it is known to most as a very slow-paced country-like state of Australia, most opting to go to Sydney or the Outback in mainland Australia.
The food in Tasmania follows mostly a cottage industry - very little is mass produced. Tasmanian food does little to conform to big corporate farms and mass production which many see as a very positive thing. In fact, Tony Scherer, a farmer in Tasmania, sees many parallels between California in the 70s and Tasmania today due to the strong farm-to-table movement that occurred in California during the 70s.
Many food producers focus much more on quality than quantity. In fact, Tasmania produces less than 1% of Australia's total wine output, but comprises at least 25% of the Grade "A" wines from Australia. However, if the quality of the food is so good, where are all of the foodies? Why has Tasmania not gained strong renown for its food?
Tasmania is not known for its cooks - in fact, it is known for having the worst cooks. Now there are culinary schools popping up to train chefs to be able to produce better quality dishes - which shouldn't be too hard considering the high quality of the raw ingredients.
It will be an exciting venture to try the various cuisines in Tasmania while we are there.
Source:
http://www.wsj.com/articles/SB10001424052702304441304579480040563522048
Author:
Emily Xie
The bigger question of this post is why Tasmania has such nasty chefs. It's a good thing they're trying to change this though!
ReplyDelete-Daimen