Journal 7000
Chefs on Tour July 2024
A Journey to the Heart of Tasmanian Produce
At Pure South Dining, our commitment to showcasing the finest Tasmanian produce is at the heart of everything we do. Recently, our Executive Chef David Hall, Head Chef Fraz Groescho, and owners Phillip Kennedy and Peter Leary embarked on a special trip to Tasmania to connect with the farmers, fishermen, and artisans who provide the exceptional ingredients that grace our menu. This journey wasn’t just about sourcing the best products; it was about deepening the relationships that form the foundation of our philosophy of ethical, sustainable dining.
Eddie Hanslow, Tasmania's Exclusive Game Bird Supplier
The Pure South Dining team began their trip by visiting Eddie Hanslow, Tasmania’s only game bird supplier. Eddie’s approach to farming is truly unique—his birds live in a house orchard, feed in his veggie patch, and are protected from predators like Tasmanian devils and quolls by Cindy, his loyal Hungarian Vizsla-Labrador cross. This harmonious relationship between the birds and the land is a testament to Eddie’s deep respect for nature.
Eddie processes the birds himself and delivers them directly to the Pure South Dining kitchen, ensuring that the quality is consistently top-notch. In the skilled hands of Executive Chef David Hall, these free-range birds become a special, intermittent treat on our menu. Whether it’s succulent roast quail or tender pheasant, Eddie’s birds are a shining example of Tasmania’s rich agricultural heritage and a highlight for guests seeking an authentic taste of the island.
Scottsdale Pork, Rare-Breed Bacon and Pork Belly
Next, the team visited Scottsdale Pork, where they met Daniel, the supplier of our renowned pork belly and rare-breed bacon. Scottsdale Pork is renowned not only for its commitment to animal welfare but also for its unique location. Their farms are situated just outside Scottsdale, in the Cuckoo Valley at the base of the picturesque Scott Ranges, and are fed by pure spring water running in the Forester River. This pristine environment plays a crucial role in the quality of the pork, which is celebrated for its rich flavour and tender texture.
Daniel’s rare-breed pigs are raised with care and respect, resulting in genuinely exceptional pork. The team toured the farm, learning about the sustainable practices that make Scottsdale Pork a leader in ethical farming. From their free-range methods to the pigs’ natural diet, Scottsdale Pork provides us with the perfect pork belly for our signature dishes. The rare-breed bacon, featured in our breakfast menu, has become a guest favourite due to its deep, smoky flavour and perfect balance of fat and meat.
Vineyard to Plate with pipers brook
To round off the trip, the team headed to the renowned Pipers Brook Vineyard, located in Tasmania’s cool-climate wine region. Pipers Brook, a pioneer of the Tasmanian wine industry since 1974, is a key partner for Pure South Dining, and their exceptional wines will be featured in our upcoming wine dinner.
The vineyard’s winemaker, Luke Whittle, welcomed the team, who guided them through a vertical tasting of their signature wines. Pipers Brook’s location on Tasmania’s northern coast benefits from cool maritime breezes and rich volcanic soils, creating the perfect conditions for producing crisp Riesling and elegant Pinot Noir. These wines will pair beautifully with the bespoke six-course menu crafted by Executive Chef David Hall for our exclusive wine dinner.
Bringing Tasmania to Southbank
At Pure South Dining, we are proud to bring the best of Tasmanian produce to Southbank. Our recent trip to visit suppliers like Eddie Hanslow, Daniel from Scottsdale Pork, and Luke from Pipers Brook Vineyard reinforced our commitment to sourcing ethically and sustainably. Each of these partners plays a vital role in helping us deliver the exceptional dining experience that our guests have come to expect.
From the game birds raised by Eddie Hanslow on his idyllic farm to the rare-breed pork from Scottsdale to the cool-climate wines from Pipers Brook Vineyard, every ingredient tells the story of Tasmania’s unique landscape and rich farming traditions.