Bruny’s bounty

Sunday Tasmanian - Tassie Living - - FRONT PAGE - Roger Lovell

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.

IN GOOD

TASTE: Jill Mure and Richard Ben­nett.

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