Young Chef Jane

Tonight was a great food experience and we both learnt a few new tricks as well as a few new tastes. 25 year old Jane our chef for the night and as we were they only in-house guests at the Red Feather Inn we got her all to ourselves. As she had to play waitress and chef the questions run quick and fast.

 

It's been 5 years since we were in Tassie last and we have been hearing of many young passionate chefs  so we thought we should pop down taste their food share their stories and learn a bit more on the way.

 

Our starter was a goat’s cheese and parmesan soufflé with pear, kale and toasted almonds.

Interesting the parmesan was local to Tassie so will need to find out that supplier?

Yum and Kale as a salad and not as some weird green drink it was a sure a hit with me.

The secret to the kale being so tasty was it was dressed ½ an hour before service with butter milk vinaigrette, so all the acidity cured the kale and took away the rawness.

 

 

Washed down with a Goaty Hill Riesling 2015 … just love the Tassie Riesling and this one soon to be on The Retreats wine list.

 

The Main was a share platter of a crumbed pork cutlet, tomato chilli jam, lamb belly pie under puff pastry bites with a stunning jus, sides of baked artichoke, broccoli, carrot on cauliflower and garlic mash, quinoa and lentil salad. OMG rustic, young and a funky dish.

This was pared with a Home Oak 2015 cab merlot which worked well , just a bit on the soft side for us northern shiraz drinkers so will need to search further for a more robust red to suit our taste in this pino landscape.

 

 

To finish we had a perfectly small sized Chocolate Fondant great finish all round "in food heaven".