NICE TRICK FOR TASTY SALMON

TRIP TO TASSIE IN­SPIRES TREND FOR COOK­ING THIS HEALTHY FISH AND YOU CAN LEARN TO SIZ­ZLE THE TECH­NIQUE

Life & Style Weekend - - MAGAZINE | TASTE - WORDS: VICKI TAY­LOR

Mr Red Hot Chilli Pep­per and I re­cently spent a week down in Tas­ma­nia to recharge the bat­ter­ies. Part of the trip was for re­search and devel­op­ment on the food scene in Tassie. I’m al­ways on the look­out for new ar­ti­san food prod­ucts and food tech­niques and this trip didn’t dis­ap­point.

The Tamar Val­ley is just full of fresh pro­duce and beau­ti­ful places to visit on the food trail, but un­for­tu­nately, we didn’t have the time to visit as many as I wanted to. I guess I’ll just have to go back.

I did, how­ever, buy an amaz­ing recipe book called the Tamar Val­ley Pantry and there are some gor­geous recipes in there that I’m dy­ing to try.

In Ho­bart, I vis­ited the Tas­sal shop in Sala­manca Place. This is ba­si­cally a salmon shop and it sells ev­ery­thing from fresh salmon por­tions to frozen hot-smoked salmon fil­lets. It blew my mind.

As I was cruis­ing the aisles, my radar tuned in on two items: cedar grilling planks and cedar grilling wraps. So I bought both be­cause I was in­trigued to see what they would be like.

As soon as I got home, I had to test them so I cooked a piece of salmon in each. My hus­band tried the salmon cooked on the plank and I had the salmon done in the wrap.

The re­sult? Big thumbs up for my wrap. How­ever, Rog said he couldn’t re­ally taste the smok­i­ness of his from the plank. I guess the planks are best for the bar­be­cue or grill (as per prod­uct cook­ing rec­om­men­da­tion).

Any­way, here’s what I did with the wraps. Hope­fully, I will have these in the shop soon.

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