We have selected a goats cheese William from Wicked Cheese at Richmond with a semi hard cheese from the picturesque Bay of Fires in the North East to compliment the award-winning salmon from the Woodbridge Smokehouse. Along with a olive oil from the Wattle Hill olive grove in Tasmania’s North West and sea salt flakes from Tasman Sea Salt on the East Coast.
Woodbridge Hot Smoked Salmon 500 g
The Bay of Fires Semi-Hard Cheese 200 g
Wicked Goats Cheese William 175 g
Wattle Hill Olive Oil 100 ml
Tasman Sea Salt 25 g (Complimentary)
The main ingredients to create our Smoked Salmon and Goat’s Cheese Tart with Olive Oil Crust designed by Naomi Sherman.
To view the full recipe click here.