Dehydrated wallaby hunted by Ross O’Meara and jerked by Clean Island Jerky
Wasabi Nuts
Hazelbrae Hazelnuts (Hagley) & Almonds with Shima Wasabi
Boar’s Head Terrine
Ross O’Meara’s Berkshire pig’s cheek and tongue with Tarragon
Baked Potatoes with Chilli
Dutch cream potatoes stuffed with wallaby mince, served in foil from the depths of hot coals
Ross’s Wallaby Stew
Cooked by Ross O’Meara
Hearty Vegetable and Pulse Stew (v)
Crispy Skin Ocean Trout (Petuna) doused generously with oil and Tasman Sea Salt
Stone-Seared Toasties
Huonville Farmhouse bread and Ashgrove butter with Bruny Island smoked cheese and quince paste
Foraged Mushrooms
Cygnet Mushroom Farm shiitake, grey and white oyster mushrooms, onions, forest lichen (Wild Artisan) and Provenance Growers kunzea (Neika)
Dessert
Torched Apple Marshmallows
Served on sharpened sticks, flamed with a large brulée torch
Pyrogenic S’mores
Smokey whisky powder-covered marshmallow and melted chocolate, served in crackers
Trifle Mason Jars
Layers of chocolate mousse, cherry jam and sponge cake, topped with freshly whipped vanilla bean cream with salted hazelnut (Hagley)
DRINKS
Gin Posset
McHenry’s gin (Tasman Peninsula), Ash & Besters bitters (Hobart), Ashgrove milk & cream (Elizabeth Town), Medlars (an old tree in Hobart), Golden free range eggs (Cambridge)
Evergreen Old Fashioned
Hellyers Road (Burnie), Lark Distillery (Cambridge) Single Malt Whisky or Belgrove Distillery (Kempton) rye, Ash & Besters native bitters, black wattle tea and pepper berry syrup
Moo Brew Pilsner on tap
Two-way Apple Punch
Served warm in hollowed-out Pink Lady apples (Huon Valley) with fresh pressed Tasmanian Juice Press Pink Lady apple and raspberry juice, garnished with a cinnamon straw
Bestial Banquet Day 2
Photos by MONA / Remi Chauvin
Blessed with Blood: Canapes
Blood Shot
Pig’s blood and beetroot soup dotted with blood (blood-less version available)
