Smoked salmon with selection of cheeses hamper

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.  

Hamper includes:

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.


Customers also viewed