Chef’s Tour: Brand Tasmania ambassador Tetsuya Wakuda with visiting Japanese chefs; Anne Bennett, of Ashgrove Cheese, and Fransina Kennedy from the Department of State Growth.
Sydney chef and longtime Brand Tasmania ambassador, Tetsuya Wakuda, has held one of his sought-after master classes to showcase the region’s best produce to Japanese chefs.
Tetsuya flew in from Sydney just for the three-hour event he hosted at Hundred Acres at Ghost Rock Vineyard, where he prepared his world-famous confit of ocean trout using Petuna trout.
The Japanese chefs arrived on Sunday and were in Tasmania for four days as winners of the Austrade Tasting Australia competition.
Department of State Growth project officer, Fransina Kennedy, said the group visited a range of producers in the North-West region.
The food tour took in Blue Hills Honey where the group went into the Tarkine to harvest Leatherwood honey.
Other food stops included Hill Farm Preserves at Sisters Beach, the Greenham Tasmania abattoir at Smithton and the Provenance Kitchen at Stanley, where the keen participants cooked Cape Grim Beef with Emma Bruce.
Another stop included Ashgrove Cheese at Elizabeth Town.