Here are some of the tasty treats I tried:
Silver Hill FischSausages are always a safe bet, and here is something a bit different for those health conscious people out there. Criticised by some for being a waste of salmon, Silver Hill Fisch have actually come up with a clever way to utilise salmon and ocean-trout. The use of various spices and herbs have been used to create a modest range, which are preservative free, and wholesomely Tasmanian! I had the herb salmon sausage which was served on a pide with some lettuce and mayo, delicious! Sausages are available at most festivals around Tasmania, Melville St Market on Sundays, and various delicatessens and small retailers.
Living History Museum Sausage Fund-raiserAn adult serving of sausage in bread with lettuce and help yourself tomato sauce was most satisfying. Using Cradoc Hill Sausages made from humanely slaughtered beef at the local abattoir I was delighted by the quality and taste of the sausage, not too fatty, or too dry. Cradoc Hill offer specialist cuts of meat and products from selected producers and will process private stock.
Tempura Huon Valley MushroomsThese guys have been around for a long time, popping up at various festivals including the Taste. They can be a bit hit and miss, with the batter turning out to be thick and greasy. However, I can't resist as these tempura mushrooms are a favourite of mine, as i'm sure they are with many other Tasmanians. The queues at the stall were extensive and relentless all day, highlighting the popularity of the stall as an established icon of Tasmanian festival food. I was lucky this time, ordering a platter to share with friends, which was full of juicy young mushrooms encased in a crisp batter. Although the batter was a little heavy, it wasn't soggy or under-cooked as it has been on occasion. There are different sauces to choose from, but I always go for the spicy plum sauce and a bit of worcestershire sauce, perfect in matching the earthy flavours of the mushrooms.
© Tasmaniasfeast 2013.