15 May 2014
Six north-west Tasmanian gourmet producers from the Cradle Coast Tasting Trail have created a new dessert tasting plate for travellers who dine in The Leatherwood Restaurant on board Spirit of Tasmania.
The dessert plate, created by Belgian chocolatier Igor Van Gerwen, features seven Anvers chocolates including Ashgrove Cream Chocolate Fudge, Christmas Hills Raspberry Delight in 41° South Salmon Mould, Seven Sheds Belgian Ale Ganache, Ghost Rock Sparkling Truffle, Hellyer Road Whisky Caramel and Anvers white chocolate chartreuse flakes.
Cradle Coast Tasting Week is part of Spirit of Tasmania’s Flavours of Tassie program - an initiative that gives passengers a chance to sample a range of Tasmanian-grown and produced food and beverages on board, begins today.
The first north-west gourmet producer to showcase its range is Anvers Confectionery, which will be on board tonight, from Devonport to Melbourne.
“As a chocolatier you are always looking for premium products and flavour combinations,” Mr Van Gerwen said.
“In the 25 years I have worked in Tasmania on the north-west coast I have noticed an increase in the diversity of exciting products on offer.
“Core traditional ingredients such as cream, butter, berries and whisky are readily available on my doorstep.
“I also love working with more challenging ingredients such as the beer, cider and wine.
“It wasn’t hard to find another Tasmanian icon to showcase this Cradle to Coast dessert plate - Spirit of Tasmania I and II.”
Christmas Hills Raspberry Farm Café Manager Lindi Dornauf already has a savoury tasting plate in the café which uses local products from around the north-west coast.
“The dessert plate was just a natural progression. People always find it hard to choose, so sampling more tempts them to go to each destination to try more of what’s on offer,” Ms Dornauf said.
Seven Sheds brewer Willie Simpson believes it is important to work with other local suppliers because of the high quality and range of produce available around him.
“We’ll be offering tastings on board of two of our most popular beers – Paradise Pale and Kentish Ale, plus Elephant’s Trunk - because of the dessert plate connection,” he said.
“From June onwards we’ll have Black Inca, which is a new beer featuring rare Peruvian cacao beans (Fortunato #4) which Igor has supplied us with.”
Ghost Rock Owner Cate Arnold agrees it is important to work with other local suppliers to promote the region’s best food and wine.
“Our North-West region is really the food bowl – we grow and produce some of the best produce in Australia. We just need to let the rest of the country know about it.”
41° South owner Ben Pyka is looking forward to promoting the north-west coast region to passengers on board.
“We hope to inform people about what they can see and do at our business and the surrounding area, thus hopefully giving people more of a reason to stay in our area,” said Ben.
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Contact: Soniya Fernandez
Communications Manager
saf@spiritoftasmania.com.au
