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 250 ml
Tasman Sea Salt 250 g
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.
The ultimate Tasmanian hamper represents some our finest produce.Hot smoked salmon with a seasonal pepper topping from the award winning Woodbridge Smokehouse, the Woodbridge salmon is considered Tasmania’s best with...
Hot smoked salmon with a seasonal pepper topping from the award winning Woodbridge Smokehouse, the Woodbridge salmon is considered Tasmania’s best with the salmon coming from the pristine waters of...
A hot smoked whole baby salmon from 41 Degrees South, two soft cheeses from the Wicked Cheese Co at Richmond, Pickled Walnuts and Quince Paste to match the cheeses. ...