TASMANIA’S Bruny Island, its waters and its people are indeed generous providers. Get a copy of Bruny Island: Food from
the Edge of the World and see for yourself. The book is a collaboration between renowned cook and restaurateur Jill Mure and equally accomplished photographer and Bruny Island resident Richard Bennett.
Their combined efforts cover the island from top to bottom and offer a comprehensive view of just how wonderful Bruny is.
It moves from the good food and coffee at Roberts Point ferry terminal to Teresa’s pot roast cooked in a camp oven, and the final instalment, a pinot noir fruit soup.
The stunning book even includes photos and instructions on how to fillet a flathead.
Beautiful photos of the best cooked and uncooked food sit beside equally stunning photos of the island’s produce, landscape and its people.
This not- so- ordinary cookbook also contains an underlining reminder to us all about how important it is to protect the environment and resources of the island for future generations.
Now there’s a book that allows us to experience and experiment with it and the authors have hit the mark with this coffee table cookbook with a difference.
It is dedicated to Jill’s late husband and Richard’s good friend, George Mure, a pioneer of Tasmania’s restaurant and fishing industry, who died in 2003.
I think he would not only approve of but indeed set the sails for this unique journey of photography and cookery.
As they say, the proof is in the pudding so try the pinot noir fruit soup or the Hiba mess and you’ll see what they mean.
TASTE: Jill Mure and Richard Bennett.