Editorial
Sea to Spoon
journey through innovative dishes, inspiring stories and a true celebration of flavours.
What do you get if you mix Tassal seafood, Tassie chefs and some picturesque Tassie venues together? You get some delicious recipes to try off the back of the recent THA and Tassal collaboration! The Sea to Spoon series has launched online as the two businesses come together to celebrate their long- standing partnership with some short videos to showcase local chefs and delicious seafood. The inaugural series started with Chef Matt from Crowne Plaza Hobart, who demonstrated how to whip up a Tassal salmon bagel to wow any brunch guest.
Crowne Plaza Chef Matt from Hobart said he loves cooking with salmon.
For those interested in reading more about the Tassal sustainability journey, the team was thrilled to recently launch the 2023 Sustainability Report! ( https://tassalgroup.com.au/sustainability/2023- sustainability-report/ ). Tassal has proudly been releasing Sustainability Reports since 2011 and this is the 13th edition. Head of Environment at Tassal Sean Riley said the team work hard every day to ensure that Tassal continue to responsibly manage the environments that Tassal operate in all over Australia. “Their passion is undeniable. From our farmers to our vets and our scientists, we are all committed to playing our part for waste free oceans, coasts and households as we strive towards climate and carbon neutrality and a more sustainable planet for future generations. We are proud to say that aquaculture is one of the healthiest and most efficient ways to feed the global population with one of the lowest carbon footprints compared to other animal proteins.”
“The quality of Tassal salmon is really nice and we have such nice fresh clean waters down here. Being so close to Hobart and knowing where the products are coming from makes a huge difference when selling it to a guest at the table.” THA CEO Steve Old headed out on some Tassal site tours and said it was a great opportunity for the chefs to see how good the operations are. “What we want to continue to do is put the best produce on our plates here in Tassie and Tassal is one of those products.” There is plenty to save to your favourites from the series with Chef Gabriel at Iron Creek Bay Estate featuring Tassal Salmon and Barramundi from the beautiful Cone Bay served up at the Beach Hotel in Burnie by Chef Kellie. Get ready for a mouthwatering
47 Tasmanian Hospitality Review Aug/Sep Edition
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