Sunday Tasmanian - Tassie Living - - TASTE - – Graeme Phillips

WE were priv­i­leged to be guests of Judy and Will Mure at the first of their sea­sonal pro­duc­ers’ din­ners in the Up­per Deck last week.

Fea­tur­ing Spring Bay mus­sels and Moo­rilla wines, chef Gary Dupree man­aged to turn the chal­lenge of pre­sent­ing four cour­ses of mus­sels into some­thing of a cre­ative tri­umph.

His com­bi­na­tions ran from Ja­panese flavours to a tart with Huon Val­ley mush­rooms, blue- eye in truf­fle but­ter and, best of all, paired with Yon­dover goat cheese, al­mond crumbed and deep fried. With ex­cel­lent wines pre­sented by Moo­rilla wine­maker Conor van der Reest, it was a very en­joy­able night.

But, for me, the most en­cour­ag­ing as­pect was the much bet­ter and more mod­ern style and pre­sen­ta­tion of the food which, if repli­cated on their a la carte menu, would sug­gest the Up­per Deck is well and truly on the way up.

Their next pro­ducer din­ner will be in part­ner­ship with Huon Aqua­cul­ture and Dal­rym­ple wines on June 26. $ 90 6231 1999.

FLEX­ING THEIR MUS­SELS: Up­per Deck’s Eve Mure with a dish of Spring Bay mus­sels paired with Yon­dover goat cheese, which are al­mond crumbed and deep fried and served with or­ganic quinoa, mint and an­gel toma­toes. Pic­ture: KIM EISZELE

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