Five of the best char­cu­terie plat­ters

Sunday Tasmanian - Tassie Living - - NEWS -

Char­cu­terie is a French term es­sen­tially trans­lat­ing to ‘cooked meat’. The best plates in­clude cured deli prod­ucts full of de­li­cious smoky flavours, from sausages and hams to savoury pate and cheese, to an­tipasto – all hard to re­sist served to­gether on a tast­ing board.

Pea­cock and Jones

Lo­cated in the his­toric build­ings lin­ing the Ho­bart water­front, Pea­cock and Jones of­fer a plate which would be great as a starter for two or as a small meal. With three chang­ing styles each night, it is served with house-made pickle, guandilla pep­pers and Pi­geon Whole sour­dough and rye for $19.

33 Hunter St Ho­bart

Bruni’s Restau­rant at Villa How­den

Lo­cated on site at Villa How­den, Bruni’s char­cu­terie plate is served with three or more Tas­ma­nian cheeses, an­tipasto, sun-dried toma­toes, ca­pers, nuts and dried fruits. The plat­ter can be cus­tomised for each guest de­pend­ing on avail­abil­ity, start­ing from $25 per per­son.

77 How­den Rd, How­den

Ital­ian Pantry

The pop­u­lar Ho­bart estab­lish­ment im­ports their pro­duce di­rectly from Spain and Italy, smok­ing much of it in-house and sup­ply­ing nu­mer­ous restau­rants around the state, as well as through their deli store. The restau­rant’s tast­ing plate in­cludes three meats and two cheeses and pick­les for $15.

131-133 Mur­ray St Ho­bart

Wursthaus

A one-stop shop for all your deli needs, the Wursthaus stocks a va­ri­ety of im­ported and local small­go­ods per­fect for mak­ing your own deca­dent plat­ter. Among the op­tions are three hams in­clud­ing the ser­reno, a Span­ish va­ri­ety dry-cured for 24 months, as well as sausages, smoked turkey and tartufo start­ing from $30 a kilo­gram. 1 Mont­pe­lier Re­treat, Ho­bart

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