WILD AT HEART MENU
Camp Dinner Day 1
Photos by MONA / Remi Chauvin
Camp casuals
Roadkill Jerky
Dehydrated wallaby hunted by Ross O’Meara and jerked by Clean Island Jerky
Wasabi Nuts
Hazelbrae Hazelnuts (Hagley) & Almonds with Shima Wasabi
Boar’s Head Terrine
Ross O’Meara’s Berkshire pig’s cheek and tongue with Tarragon
Baked Potatoes with Chilli
Dutch cream potatoes stuffed with wallaby mince, served in foil from the depths of hot coals
Ross’s Wallaby Stew
Cooked by Ross O’Meara
Hearty Vegetable and Pulse Stew (v)
Crispy Skin Ocean Trout (Petuna) doused generously with oil and Tasman Sea Salt
Stone-Seared Toasties
Huonville Farmhouse bread and Ashgrove butter with Bruny Island smoked cheese and quince paste
Foraged Mushrooms
Cygnet Mushroom Farm shiitake, grey and white oyster mushrooms, onions, forest lichen (Wild Artisan) and Provenance Growers kunzea (Neika)
Dessert
Torched Apple Marshmallows
Served on sharpened sticks, flamed with a large brulée torch
Pyrogenic S’mores
Smokey whisky powder-covered marshmallow and melted chocolate,
served in crackers
Trifle Mason Jars
Layers of chocolate mousse, cherry jam and sponge cake, topped with freshly whipped vanilla bean cream with salted hazelnut (Hagley)
DRINKS
Gin Posset
McHenry’s gin (Tasman Peninsula), Ash & Besters bitters (Hobart), Ashgrove milk & cream (Elizabeth Town), Medlars (an old tree in Hobart), Golden free range eggs (Cambridge)
Evergreen Old Fashioned
Hellyers Road (Burnie), Lark Distillery (Cambridge) Single Malt Whisky or Belgrove Distillery (Kempton) rye, Ash & Besters native bitters, black wattle tea and pepper berry syrup
Moo Brew Pilsner on tap
Two-way Apple Punch
Served warm in hollowed-out Pink Lady apples (Huon Valley) with fresh pressed Tasmanian Juice Press Pink Lady apple and raspberry juice, garnished with a cinnamon straw
Bestial Banquet Day 2
Photos by MONA / Remi Chauvin
Blessed with Blood: Canapes
Blood Shot
Pig’s blood and beetroot soup dotted with blood (blood-less version available)
Blood Clot
Ross’s blood sausage-stuffed Medjool dates, balsamic reduction
Pig’s Tail Terrine
Ross’s bloody mustard, wild fennel and crispy pig’s ear
Pork Scratchings
Potato Bones (v)
Dutch cream potatoes with sour cherry mustardo (Middleton)
Beetroot and Cochineal Croquettes (v)
Rice Scratchings (v)
Salted, puffed glutanimous rice with powdered beetroot
Savage Starter: The Heart of the Matter
Venison Heart Tartare
Doo Town Meats
Carrot Tartare (v)
Feasting: Be the Beast
Whole Deer Spit Roast
Two deer spit-roasted by Ross O’Meara
Mythical Cockentrice
Quail, duck, squab and goose, sewn together and roasted in the classic style
Hollowed-out Squash Gratin (v)
With Bruny Island Cheese Co. smoked cheese
Ash-roasted root vegetables (v)
Carrots, turnips, sweet potato, beetroot and baby onions
Feasting Sides
Ross’s offal-stuffed sausage casings presented as intestines
Roasted parsnips
Charred leeks
Saffron swede mash
Tas Saff from Glaziers bay
Foraged greens salad
Beach herbs, samphire, salt bush, pig face, wild brassica flowers, wild lettuce, nasturtium
Bone Marrow
Grass-fed beef bones (Huon Valley Meats)
Condiments
Tasman Sea Salt (Swansea), Pear & Perry Chutney (Tasman’s Harvest), Chilli Rhubarb Relish (Tasman’s Harvest), Wild Mushroom Gravy (foraged slippery jack mushrooms from Wild Artisan)
Dessert
Cannibalistic Chamber
Coconut Tonic Jelly
Aphrodisiac Chapel
Pear Flambé, thick salted caramel and vanilla bean ice-cream (Mike Oakley, Kettering)
Petits Fours
Animal Attraction Tray
Mignardises
Coffees and teas
The Art of Tea (Kingston) and Villino Coffee (Hobart)
Cygneture Chocolates
Dark and milk chocolates filled with cherry cider caramel
Welcome Cocktails
Blood Worm Negroni
Hendrick’s Gin, Campari and sweet vermouth over worm-filled ice
Parsnip Champagne
Tassie parsnip purée, orange, lemon and club soda or sparkling wine, garnished with a dehydrated sweet parsnip crisp
Main meal
Moorilla Cloth Label White 2012
Moorilla Muse Syrah 2012
