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A Common Ground
A good tea towel is always appreciated.
Bruny Island Cheese Company
C2 is the sort of cheese found throughout the mountains of France and northern Italy. A classic cooked curd cheese made in traditional wooden hoops. C2 matures for 6 - 12 months, during which time it develops a sweet aroma and a mildly nutty flavour. The rind is wiped every week to encourage the surface bacteria that provide this cheese with much of its robust integrity.
Bruny Island Cheese Company is an artisan cheese maker in southern Tasmania, owned and operated by Nick Haddow. Our cheeses are all made and matured using traditional techniques and are some of the finest artisan cheeses made in Australia.
From an often controversial job as one of Australia's most powerful food critics, Matthew Evans stepped, unknowing and untested, off the treadmill. Leaving the urban grit of a terrace house in Sydney's inner west, he ended up on 20 acres in Australia's most southernmost shire; a smallholder farmer in Tasmania with no clue.What is it really like to take the plunge and leave a whole world of familiar people, places and work behind? How does it feel to have never used a cordless drill, to suddenly plant a garden, to milk a cow, to build sheds and shelters? And what if a TV show is filming the transformation at the same time?This is the story of that transformation. The story of a life more in tune with the seasons and more connected to the soil. A life that is as rewarding as it is exhausting. The story of a family trying to turn a living from the ancient, noble art of growing things on the land.
Nick Haddow - Bruny Island Cheese Company
It stands for One Day Old and that's what it is; a simple, fresh cheese that relies inherently on the quality of our milk to deliver its flavour. Eat it on good bread with olive oil, crumble it through hot pasta or grill it on a pizza. It has a relatively low salt content and a strong lactic acid flavour. ODO is marinated in olive oil with fresh garlic, roasted red capsicum and herbs.
Bruny Island Cheese Company is an artisan cheese maker in southern Tasmania, owned and operated by Nick Haddow. The cheeses are all made and matured using traditional techniques and are some of the finest artisan cheeses made in Australia.
Sweet and Raw
Oh my goodness, there are no words.....!
Three wonderful chaps, who, with the help of their families and millions of bees create stunning, raw, honest honey from the Tasmanian wilderness.
This pudding's a calico encased number made by former one hat NSW chef now turned Tas-changer, Nick Cummins. It’s an ode to his Nanna’s recipe, right down to the breadcrumbs, but where Nick’s Methodist Nan used just a touch of rum essence, Nick’s is laced with ridiculous amounts of it (rum!). Just lovely with homemade custard or ice cream and a glass of pudding wine.
The pudding serves 4-6 or 8 smaller portions.
Chef Nick Cummins creates all sorts of delicious things, his sausage rolls and samosas have become legendary here in Hobart and his Christmas puddings are rock and roll.
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