Island Catch is here!

IMG_5105-3
I remember when I was at university, reading about how in 18th Century England, the poor would be so poor that all they could afford was Guinness and oysters! 
Giving up meat for lent was a way of slumming it to show your piety and anyone could afford lobster, it was chicken and lamb that only the rich could afford. Times have changed, and Tasmanian seafood is recognised as some of the best there is to have on the planet. Surrounded by a bountiful ocean that thankfully still has an abundance of varieties and quantity,  Tasmania is still the luckiest part of the Lucky Country.  A couple of months ago friends of mine came to visit from Victoria and after just one day of fishing declared that fishing in Victoria had been forever ruined by our day out on the water on the east coast of Tassie. As they brought in fish after fish, they were genuinely disappointed when we had to stop fishing in such a short time because we had caught enough for our lunch.
 
Island Catch, Seafood of Tasmania is my latest book, and  celebrates fishing in and around this wonderful island .
From the highland lakes famous for their brown and rainbow trout, to the intertidal  and shallow regions that offer clams, mussels , abalone and crayfish to the deep waters with tuna, blue eye cod and everything in between.
 
This book brings together many of the people who are actively involved in the seafood industry in Tasmania and offers a rich selection of recipes for you to try at home. Family favourites and traditional cooking methods as well as some innovative adaptations from some of the finest chefs in the country.
 
The recipes in this book are designed to be tried at home by someone who is willing to try something new. You don't have to be a career chef with a commercial kitchen and a brigade of sous chefs to help you. As is always the case, common sense, attention to detail and regular tasting is always important regardless of what you are doing in the kitchen. If it looks like it is burning, turn the heat down, if it looks like there are too many chillies in the recipe, reduce the number and add more once you have tasted it and determined that it needs more. Cooking should be fun, and relaxing, and if you don't think that is true, you probably need to do more cooking and drink more wine while you are doing it!
 
I hope that you enjoy this trip around our Island, and I am sure that if you engage with only half of the suppliers, recipes and locations in this book, you will have had an amazing journey. 
After a disapointing delay due to Covid and the global pandemic, the book is finally here and ready for shipping!



Art Prints Special!
It's not always about the smiles!