Bring a taste of Tassie to your plate

Whether you’re feeling ready to cook a bowl of mouth-watering beef brisket pasta or just want to sip on a good cocktail, we've got everything you need to indulge in a taste of Tassie right on your plate.

Put your cooking skills to test by making Tesoro restaurant’s delicious braised beef pappardelle.

Opened in Hobart in early 2021, Australia’s first Mövenpick hotel includes the hottest restaurant in the city right now – Tesoro. Meaning ‘treasure’, this dining destination offers a modern-Italian menu that’s also inspired by Tasmania’s epicurean treasures – including beef for this signature Tesoro dish, which has been a favourite with diners since day one.

This is an easy dish to make at home, though you will need to buy – or DIY! – quality fresh pappardelle if you want something like the perfect pasta made daily in Tesoro’s kitchen. Start cooking, pour a glass of Tasmanian wine, and picture yourself on a gourmet adventure in the island state. Buon appetito!

Braised beef brisket

Ingredients:

• 2kg piece of beef brisket
• 2 brown onions, sliced
• 3 carrots, peeled and chopped
• 2 bay leaves
• water to cover

Method:

Place onions, carrots, bay leaves and beef brisket in a large braising dish or oven tray. Cover completely with water. Place a piece of baking paper on top then wrap the dish with foil, or put the lid on. Cook for six hours at 120C, or until soft.

Remove the brisket. Strain the cooking liquid and set aside. Pull the brisket once it’s cool enough to handle, making sure to remove the fat.

Tomato and braised beef brisket sauce – this recipe serves two.

Ingredients:

• 220g pulled beef brisket
• 200ml brisket cooking liquid
• 100ml red wine
• ½ tablespoon minced garlic
• ½ brown onion, finely diced
• 200g tomatoes, chopped or 200g crushed tomatoes
• salt
• black pepper
• chilli flakes
• 400g fresh pappardelle pasta (approximately 200g per person)
• pecorino cheese to serve

Method:

Sweat the onion and garlic over medium heat until the onion is soft and the garlic smells sweet.

Add pulled beef and stir until warm. Add wine and cook until liquid is reduced by half.

Add the beef brisket cooking liquid and tomatoes. Stir until well combined and reduce by half. Season with salt, pepper and chilli flakes to taste.

Cook the pappardelle al dente. Spoon the sauce on top of cooked pappardelle and top with shavings of pecorino.

If you prefer to put your cocktail making skills to test, stir up this refreshing gin concoction from Battery Point Distillery’s head distiller Jack Lark. The son of Bill and Lyn Lark, who established Tasmania’s legendary Lark distillery, Jack teamed up with his mum to create House of Lenna dry gin, whose ingredients include Tassie pepperberry and a hint of sea salt.

Jack has shared this rosemary gin martini recipe that’s easy to make and will make you feel like a professional mixologist.

Ingredients:

• 50 ml House of Lenna gin
• 10 ml vermouth
• 2 fresh rosemary sprigs
• Tasmanian olive oil

Method:

Fill your martini glass with ice so it chills while you prepare the martini.

Add gin, vermouth and plenty of ice to a large mixing glass. Stir continuously for 30 seconds to chill and dilute the martini.

Discard the ice from your martini glass, and strain the martini into it. Rub a rosemary sprig around the rim of the glass and discard.

Using a pipette, slowly add 3-5 drops of olive oil into the centre of the martini, garnish with the second rosemary sprig and serve.

Please drink responsibly.

Dreaming of a road trip to Tassie filled with gourmet delights and fine drinks? Check out our gourmet adventurer and tipple traveller road trip itineraries, and start planning your next gastronomic adventure.

Information included in this blog is correct at the time of publishing. Please contact individual operators for further information.