Savour Tasmania in Shanghai


Tasmania’s world class produce was on display at Savour Tasmania, an event held in Shanghai last week.

Every year, top-notch chefs from around the world are invited to Tasmania to learn about the produce, share their skills and secrets and deliver the ultimate dining experiences for the public at venues around the state.

Chefs from Wrest Point Hotel in Hobart created a “Duet of Tasmanian Seafood” with Petuna Ocean Trout, beetroot curd, toasted citrus sponge, fennel marshmallow, oysters from Pittwater in the Coal River Valley, oyster emulsion, lap cheong foam and compressed cucumber.

Since its inception in 2009, Savour Tasmania has aimed and succeeded at positioning Tasmania as an island provedore, nurturing produce of unparalleled quality and delivering sublime eating experiences.