15 December 2009
Spirit of Tasmania has recently released a new chef inspired
menu ready for the festive season.
Josh Sutton, Devonport's local head chef was announced the winner
of the 2009 Southern Cross Young Achiever Award in the Spirit of
Tasmania category earlier this year.
At just twenty three years old, Josh has been the head chef at
Essence restaurant for the past six years and has kindly donated
his knowledge and delicious ideas for the new Spirit of Tasmania on
board a la carte summer menu.
Josh's chef inspired meals will make your mouth water just reading
them:
• Hot smoked Tasmanian salmon served cold, accompanied by a salad
of crisp asparagus, cherry tomatoes, parmesan crisps, soft boiled
egg & a creamy chive dressing
• Grilled Tasmanian venison on a bed of wilted greens & new
asparagus with wasabi cauliflower puree
Josh's topmost priority is to assist local farmers, tradespeople
and the community by using fresh Tasmanian produce to create
seasonally challenging delicious menus in Essence and inspire
dishes on Spirit of Tasmania's summer menu.
The new Spirit of Tasmania on board summer menu also uses local
Tasmanian produce with Tasmanian oysters, Tasmanian ocean trout
fillet, and Tasmanian beef as just some of the options available to
try.
-ends-
For further information contact:
Soniya Fernandez
Corporate Communications Coordinator
Spirit of Tasmania
Email: saf@spiritoftasmania.com.au
