Celebrity TV chefs are all the rage, but I reckon I’ve found the next big foodie star way down in Tasmania. Forget Mr Angry Gordon Ramsay or uber-Cockney Jamie Oliver. The next big star shoud be Craig Williams, a former butcher who now runs Pepperbush Adventures in Tasmania. Craig’s preferred culinary gig is Aussie bush tucker and a few hours bouncing around by 4WD in the north Tasmanian bush with him is more fun (and tastier) than anything I’ve done in a while.
Craig’s a big fan of using natural ingredients from the Tasmanian bush, but too modest by half. His describes his steamed Tasmanian trout with sassafrass, lemon myrtle leaves and pepper berries as “Dead Fish With Leaves”, but it’s way more subtle and delicate than that.
Mind you, dining outside around an open fire as you wait for wallabies to start bouncing around at dusk would make any meal pretty special I guess.