A BISH Dish: Lazy Post-New Year’s Lunch.

Bruny Island Smokehouse, just minutes from the ferry terminal at Roberts Point, has changed hands a number of times during the years we have lived on Bruny Island. We’ve witnessed its change from pizzas to smoked salmon – we’ve seen owners come and go – but now finally, the place appears to have found its rightful niche.

Built originally from the stones and timber found on the property……………………..and sporting a herb and veggie patch whose produce invariably ends up on the plate……

…….ex-butcher, turned smoker, Tony McLaine and his partner Raven Vass, have turned the place around.

They have created a range of speciality smoked produce from their wood smoker that saw armfuls of the stuff walking out of the door when we called in for lunch the other weekend.Like other food producers and chefs on the island, there is a generosity in sharing and promoting the produce of fellow islanders.  The smoked fish and meats, tracklements and wines that Tony and Rave have on display are either made in their own kitchen or sourced primarily from the island.

The Bruny Platter that we ordered, for example, comprised of three cheeses from the Bruny Island Cheese Company……….. otto, for example is a cheese wrapped in prosciutto that is meant to be cooked – our version was particularly tasty as Tony had smoked it before serving.

Oysters from Get shucked are cultivated Pacific oysters, Crassostrea gigas, a native to the pacific coast of Asia and first introduced to Tasmania in the 1940’s.  They are grown and harvested in the pristine waters of Great Bay in the d’Entrecasteaux  channel.

The salmon, smoked on the premises uses imported European Beech – we’ve been trying to persuade Tony to consider an Australian timber source, such as Myrtle Beech from our own Tasmanian forests.  The salmon is served with Bish’s own Moroccan relish – a tart and fruity complement to the smokey tasting, silken textured fish.

The bread was baked in the Bruny Island Cheese Company’s, Alan Scott designed wood oven and served with island smoked wallaby.  Wallaby and other game meats from the island are hunted and processed under license by Richard Clarke – and John Bullock is the guy best known for the sourdough bread that comes from this oven on a daily basis.The final touch – quince jelly made from the small but productive tree in the corner of the garden…..…..where it overlooks Sykes Cove from Bish’s garden.  The young quince, with their covering of soft down, are not yet ready for picking but destined for next season.

Here’s to many more lazy day lunches…..

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4 Responses to “A BISH Dish: Lazy Post-New Year’s Lunch.”

  1. this is evolving into a food critic’s style…

  2. Just go to a Maccas already! (Kidding…wouldn’t wish that on my worst enemies.)

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