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Wild foods

Fleurtys incorporates local and native wild foods into its regular menu:

eg: Fleurtys cold plate: Tasmanian smoked salmon, brie, goats cheese, olive tapenade, tomato river mint confit and caramelised figs in anis myrtle served with hot bread.

wildfood plate

Pepperberry icecream: Tasmanian native pepper and blueberry icecream with strawberries.

pepperberry icecream

interested in native Australian Foods?

Visit ANFIL for more:

anfil

On 22nd April 2011 there will be a special Wild Foods dinner - more details to follow.


FLEURTING WITH AUSTRALIAN CUISINE

with guest chef ANDREW FIELKE

Menu for the first of a series of dinners exploring Australian wild foods which was held on Saturday 4th April 2009:

A “Grazing” Dinner at Fleurtys Restaurant

– For Openers

  1. Tiny Red Curry Kangaroo Pies with Anise Myrtle
  2. Seared Scallop, Green Mango & Hot ‘n’ Sour Shot
  3. Oysters with Finger Lime “Caviar”
  4. Saltbush & Whiting Fritters with Sweet Lemon Myrtle Chilli
  5. Rocket Rolls – filled with Confit Rivermint Tomatoes and marinated fetta
  6. Beef Carpaccio with Fresh Pepperleaf Pesto

- Entree

  1. Wattleseed Damper with Caramelised Bush Tomato Balsamic & Extra Virgin Olive Oil
  2. Crisp Skin Barramundi – Verjuice & Desert Lime Beurre Blanc – Tomato Chive Salsa  - Asparagus

- Mains - Platters to share

  1. Prawns in Green Lemon Myrtle Curry – Snake Beans - Fresh Rice Noodle – Crisp Shallots
  2. Tagine of Rabbit with Sunrise Limes & Cous Cous 
  3. Seared Wallaby Fillet – Dried Cherry & Pepperberry glaze - Polenta

- Dessert & Cheese Platters

  1. Lemon Aspen, & Vanilla Bean Panna Cotta with Apricot Lemon Myrtle Compote
  2. Platter of Premium Australian Cheeses, Blue Cheese with Caramelised Aniseed Myrtle Figs, Chilli Glacée Quandong,
  • Coffee/Tea – White Chocolate Blood Lime Lollipops

About the guest Chef Andrew Fielke:

THE EVOLUTION OF RED OCHRE's CREATIVE AUSTRALIAN CUISINE
The Red Ochre Restaurant concept is the brainchild of Andrew Fielke who, with his wife Kaye, developed the idea of a "Truly Australian" Restaurant dining experience from Andrew's first use of indigenous produce in 1985.

They opened their first business in 1987 and began specializing in "Wild Foods" with great success. At that time, Andrew began his own native food collection and distribution business promoting and selling these amazing ingredients. Finally, with brother James, cousin Neville, and Craig Squire, the first Red Ochre was opened in July 1992 in Adelaide, and quickly gained an excellent reputation with the local residents and domestic and international travellers like.

 

 

 

 
 
andrew fielke nadine kay and christine auderset
Fleurtys cooks Nadine Kay, left and Christine Auderset with guest chef Andrew Fielke, April 2009.

Review by GREG CLARKE ' The Mercury' :

There is an unofficial race going on in Tassie. There won’t be a result anytime soon because this event is for those in the slow lane. And if all the participants stay on course there is going to be an oversized stable of winners including anyone who cares a mote about taste.

For some time my ill-conceived thoughts had me convinced that the region including Launceston and parts north and west of the city was the state’s gourmet epicentre. But that view is being reconfigured by what is going on south of Hobart (never mind the well-bred standards of the produce around St Helens, Bicheno and Swansea).

Based on its current form Bruny Island will become an Australia-wide metaphor for seriously fine food. Near neighbour the Huon has form too and its odds must be shortening every day.

Chris Read runs Fleurtys Cafe at Birchs Bay. The cafe is an extension of a diverse farming enterprise that produces native pepper products (Diemen Pepper) and the artichokes, rhubarb, garlic, raspberries and blackcurrants
find their way from Read’s farm to the cafe kitchen. They are on the menu when in season but are also turned into preserves and chutneys that aresold through the cafe.

On Saturday 4 April Mr Read will make a big plunge into spreading the word about local foods. He has invited Andrew Fielke, an award winning Adelaide chef whose 30 years of international experience has taken him to Switzerland, Austria and London’s Savoy Hotel to the Huon.

Fielke’s has been working with Australia’s often overlooked native food resources since 1985. His Red Ochre Restaurant is an internationally renowned product of his craft. Mr Fielke is Chair of the Australian Native Food Industry Ltd, the peak industry body charged with addressing the regulatory, research, promotion and development of the native food products.Read and regular Fleurty’s cook Christine SURNAME? will spend Saturday in the kitchen at Fleurty’s – working up a degustation dinner starring native food ingredients. On Saturday night (4 April) flavours not even the most committed foodie may have tried will gallop over tastebuds. Tiny red curry kangaroo pies with aniseed myrtle and saltbush and whiting fritters with sweet lemon myrtle chilli are on the menu.

There is seating for just 40 people inside but weather permitting Mr Read may open up the 30-seat outdoor area. Special events notwithstanding

Fleurty’s is open from Friday to Sundayfrom 11am-5pm and at other times by appointment.
 

 

Last updated 21 January, 2012