Winter on the Farm by Matthew Evans
$49.99 AUD
Category: Tasmanian
Join chef, food critic and author of the hugely successful food bible, The Real Food Companion, Matthew Evans, as he embraces winter with more than 85 warming recipes - from winter potato and bacon soup, and stout, beef shin and mushroom pie to an exceptionally delicious kentish cherry and elderflower f ...Show more
A Table in the Valley - Stories and Seasonal Recipes from Tasmania's Huon Valley by Elaine Reeves; Steve Cumper; Paul County (Photographer); Nick Osborne (Photographer)
$49.99 AUD
Category: Tasmanian
In Tasmania’s far south, the Huon Valley is one Australia’s most vibrant and diverse food producing regions. Foremost Tasmanian food journalist Elaine Reeves tells the stories of struggle and triumph of more than 50 of these small and large producers and the community festivals they feed. The Huon Val ...Show more
Great Properties of Tasmania by Richard Allen, Kimbal Baker
$64.95 AUD
Category: Tasmanian
A stunningly illustrated celebration of the remarkable rural properties of TasmaniaWhen celebrated English novelist Anthony Trollope toured Australia 150 years ago he described Tasmania as the 'beautiful island, the sweetest in climate, the loveliest in scenery, the richest in harbours and rivers'. It i ...Show more
Toxic: The Rotting Underbelly of the Tasmanian Salmon Industry by Richard Flanagan
$25.00 AUD
Category: Tasmanian
Is Tasmanian salmon one big lie? In a triumph of marketing, the Tasmanian salmon industry has for decades succeeded in presenting itself as world’s best practice and its product as healthy and clean, grown in environmentally pristine conditions. What could be more appealing than the idea of Atlantic sal ...Show more
How Wild Things Are: Cooking, Fishing and Hunting at the Bottom of the World by Analiese Gregory
$50.00 AUD
Category: Tasmanian
One young chef's ode in recipes and words to the isolated, Australian island-state at the bottom of the world. How Wild Things Are celebrates nature and the slow food life on the rugged and sometimes wild island of Tasmania. When chef Analiese Gregory relocated after years of pushing through her anxi ...Show more
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