Tassal is excited to share our ‘Sea to Spoon’ series with the Tasmanian Hospitality Association.
This collaboration with the Tasmanian Hospitality Association is about championing Tassal’s portfolio of Australian seafood and the incredible talent in our Tasmanian kitchens.
Meet Chef Gabriel from Iron Creek Bay Estate, Tasmania
Recipe: Crusted Salmon with Orange Miso Curry and Quinoa using Tassal Tasmanian Atlantic Salmon Portions.
“I love to cook with salmon. Salmon is an amazing fish to add to any dish really. It always tastes great and you can create so much with different just different condiments. Tassie is also one of the best places to buy fresh local ingredients to really add to the salmon dishes.”
Meet Chef Kellie from Beach Hotel Burnie
Recipe: Grilled Barramundi with Roasted Mediterranean style vegetables using Tassal Barramundi Portions from Cone Bay, Western Australia.
“Barramundi from Cone Bay is very mild tasting fish. It’s meaty and buttery and goes well with everything. It is just so versatile and it speaks for itself. It’s very popular and a fantastic fish to cook at home for the whole family. You can do anything with it. Steam it, pan fry it, bake it in the oven or BBQ it.”
Recipe: Smoked Salmon Brunch Bagel using Tassal Atlantic Cold Smoked Salmon side.
“I’ve been a chef for over 20 years and I love cooking with salmon. I particularly like the Tassal cold smoked Salmon. It has a really good flavour and texture. The cold and the hot smoked salmon are great to create dishes with. You can have it for breakfast, lunch or dinner. The product is great and a bonus it is from the cool waters of Tassie.”
