'Restaurant Australia' promoting Australia as a food and wine destination to 80 chefs and influential food bloggers

It's fair to say you wouldn't normally expect to go to Tasmania to taste Northern Territory barramundi or Western Australian quandong, decorated with wattle seed ice cream.

Representing Tasmania at the "market place", Gourmet chef Matthew Evans, Nick Haddow from Bruny Island Cheese and Sheralee Davies, Wine Industry Tasmania.

Photo : "Restaurant Australia" Galleries

But earlier this month 80 of the world's most influential chefs and food bloggers had a chance to taste the flavours of Australia at the culmination of the 'Restaurant Australia' tourism campaign.

The 18-month-long, $40 million campaign by Tourism Australia, was designed to sell Australia as a food and wine destination, and culminated with a 'market place' in Hobart, Tasmania.

Macquarie Wharf was transformed into a flavour showcase where every state had the chance to present one signature dish representing their cuisine.

For chef Lynton Tapp from the Northern Territory barramundi was the feature dish, and he was relishing the chance to showcase his produce to an international audience.

"This is the Rolling Stones, this is rock and roll baby," he said.

"You've got the who's who absolutely here.

"This is like Hollywood, like walking the red carpet at the Oscars.

"This is what today is like for us."

Tasmania's ambassador was Nick Haddow, representing Bruny Island Cheese.

He agreed the market day was wonderful exposure for Australian produce on the international stage.

"I just met a fellow from India who's a chef, a restaurateur and a writer," he said.

"And he's got followers in the millions in India, same in China.

"I've met people from Japan, from Taiwan, from Germany.

"Yesterday I was entertaining people on Bruny Island from Canada."

Source : TAS Country Hour   Sally Dakis    20th November 2014