CHEF PETER GILMORE CAREFULLY DIGS UP A WHITE ASPARAGUS SPEAR AS TOM BARHAM AND RICHARD WESTON WATCH ON. CREDIT: TWO PLATE
different countries that eat green,” he says. “One of the things that fascinated me was in Germany, each man, woman and child eats around about 20 kilos of white asparagus, which is extraordinary, considering there are 85 million Germans. “You can take green asparagus and do the same process, but the difference there is in the taste and shape of the spear. You’ve got to have a really tightly closed spear, so you don’t get dirt in there. You’ve got this amazing thing that presents really well, and you’ve got this really fantastic flavour profile. “Peter Gilmore came down, Pete’s a huge supporter and he said, it’s his words, not mine, “it’s the first asparagus in Australia that truly tastes like European asparagus”. Our climate has had a fair bit to do with that, we’ve got a really good climate, a cool climate, for asparagus, whether white or green. One thing I’ve learned with chefs over the journey, they are always after that next, ‘you beaut’ ingredient, something to showcase. I get that, you want to mix it up at work. You don’t want to be serving the same things all the time.”
22 Tasmanian Hospitality Review August/September Edition
Made with FlippingBook Digital Proposal Creator