Welcome to your FIX. menu, created by me.
Inspired by my adopted home state, I’ve crafted a three-course meal that delivers a taste of Tasmania on a plate (or five!). From the ocean to the farm, amazing produce has been key in creating this experience for you. I hope you enjoy.
Serves: Generously feeds two.
Entrée: Crispy Tasmanian lamb ribs with Miellerie honey gastrique and wild fennel, served with fresh ricotta, green goddess peas and flatbread.
Main: Tasmanian Abalone with black garlic and burnt butter, handmade egg noodles, served with baby cos, sesame, soy and crispy seaweed salad.
Dessert: Seasonal fruit baked clafoutis with crème fraîche and Tasmanian honey.
Most of this menu has been prepared before delivery, leaving you with just a handful of steps to complete the meal.
Below are a few simple instructions to get your lamb, abalone and clafoutis on the table just as I would serve. Have fun with it!
Store refrigerated below 5°C until ready to prepare your meal.
Consume within three days of delivery.
Tasmanian Abalone is grown in the cool, pristine waters of the Southern Ocean, on the wild west coast of Tasmania.
Diemen Pepper produces a spicy native Tasmanian pepper grown and sourced by Dr. Chris Read, from his property 30 minutes south of Hobart.
A co-op system of like minded farmers operate in the Cressy area of Tasmania, just 35kms south west of Launceston. Surrounded by lush green clover, crisp cold water, and some of the cleanest air on the planet, their lambs are a premium product worth savouring.
Beekeeper Julian Wolfhagen founded Tasmanian Honey nearly 45 years ago. Working with a dedicated team of apiarists, the honey is extracted and packed at below 45°C, ensuring the flavour and health benefits of the honey remain uncompromised. The company is committed to a minimal impact process during handling.
Entrée: Ricotta, snap peas, garlic, parsley, chive, tarragon, anchovy, vinegar, grapeseed oil, flour, yeast, crème fraîche, semolina, olive oil, water, salt, smoked almonds.
Lamb ribs, salt, sugar, honey, sherry vinegar, pepperberry, water, fennel seed, fish sauce.
Main: Abalone, flour, salt, egg, lime, butter, garlic, chicken stock, kale.
Baby cos, tahini, sesame oil, sherry vinegar, mirin, soy sauce, water, grapeseed oil, yuzu juice, sesame seeds.
Dessert: Seasonal fruit, sugar, egg, cream, almond meal.
Contains: Milk, tree nuts (almond), fish, mollusc, egg, soy, sesame, wheat (gluten).
Analiese Gregory is one of the most exciting and talented chefs of her generation. Born in New Zealand, she has clocked up some air miles following opportunity wherever it knocked. From Michelin Star kitchens in France and pop up restaurants in Morocco, to working alongside Peter Gilmore at Quay and opening her own bar in Darlinghurst, Analiese has cut her teeth with some of the world’s most leading chefs.
An opportunity to move to Tasmania as head chef at Franklin saw the restaurant achieve two hats under her guidance. She hung up her Franklin apron in 2019 and has never been busier! Settling into her 11 year-old cottage in Tasmania’s beautiful Huon Valley, she’s become an addict and advocate of hyper-local produce and producers. From the farm to the sea, Analiese can often be found in the fields of Tasmanian farmers, or in a wetsuit and a snorkel diving for the freshest abalone.