high- class din­ing

Sunday Tasmanian - Tassie Living - - TASTE -

most sim­i­lar and even longer slow- cooked meats of my re­cent ex­pe­ri­ence.

On the other hand, a rump of Wild Clover lamb was per­fectly cooked pink, its flavours fresh­ened and lifted by a com­plex combo of ras el hanout spices, ca­pers and le­mon.

Hav­ing en­joyed it on a pre­vi­ous visit, my wife then or­dered what she had re­ally come for – the un­likely sound­ing dessert of “peanut but­ter, choco­late and bananas”. “Su­perb,” she said.

For me, from the 19 dif­fer­ent cooked curd, sur­face ripened, washed rind and blue cow, goat and sheep cheeses from Tas­ma­nia, France, Spain, Italy and Eng­land, Cham­bers came with a won­der­fully creamy Gras Cham­p­enois, a pun­gently stinky, de­li­cious Epoisses, so ripe it was col­laps­ing un­der its own weight and, a new one for me, a salty, sharp Queso de Valdeon cow and goat blue from Spain.

Choles­terol be damned. Come the balmy nights of sum­mer, I can’t imag­ine a bet­ter sup­per than sit­ting on Monty’s bal­cony en­joy­ing a plat­ter of their cheeses with a red or port from a good wine list, a cof­fee and a night cap from their well- stocked bar.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.