All right MJ, Tassie.
Tassie. Roadies episode 6, Tassie beef adventures.
Kicking off at the Richmond bakery with steak pie.
Steak pie.
Launie. We're in Launie now, we're at Stillwater.
Cape Grim beef tartare, Tassie brand of beef.
Nice and fresh.
The Robbins Island beef cheek.
Beef cheek. Delicious.
It looks fantastic. It does.
And the Reuben sandwich. So, the rump was it?
Yep. Similar little sambo at A1 right?
Yeah we've got a salt beef bagel.
You ready for some beef cheek?
It's lovely.
We slow cook that for 14 hours.
Great texture.
Well we're down in Tassie checking out Tassie beef. The idea is to get out of
Sydney and Melbourne and get away from the usual suspects, see what everyone
else is cooking, try some good stuff, have some good Tassie beef.
So last night we were at Black Cow Bistro in Launceston, had some delicious Tassie grass-fed steaks
What was your favourite?
I think it was the Cape Grim rib eye.
What else did we have? We had the Robbins Island Wagyu rump and the Bass Strait dry aged scotch fillet
which i think was my favourite. But they were all delicious.
They were on par - because you don't normally get to try
the different types of beef. Side by side.
And I think we're probably on a hunt to find the best beef pie in Tassie.
And then tonight we're off to Peacock and Jones in Hobart and then tomorrow rounding it out
with a couple of epic Hobart pubs.
Let's do it. Let's go get some beef.
This is just a little bit of loin, finely diced with some of our own gherkins
and finely diced shallots, mustard, olive oil, black pepper - that's it.
Looks great. Thank you.
This is some different brassicas dressed in a little bit of rendered beef fat
grilled over the coals and then some breasola and then it's just grated over the top
just for a little bit more beef flavour.
Ok. It's delicious.
Here we are down at the wharf at Peacock and Jones
So we've got a local farmed Pinnacle sirloin
served with red wine butter and the ox tail tongue on the side.
Ox tongue.
Ox tail tongue.
Tom McHugos, very well known for their seasonal produce and their local suppliers
they champion the produce.
I think they've got some pretty sweet beef dishes on at the moment, that they've had a
whole forequarter hanging and they've used that in a bunch of different ways
so we're going to go and try some different dishes.
Wonderful.
I don't think there's a delicate way to eat this.
This one's the hot smoked sausage that they've made with the trim from the beef forequarter.
Wonderful.
It's really good.
Let's go, beef tongue time.
Very soft.
How many pies is this for us now?
This is quite a few now.
It's a minced beef pot pie.
All right, we're wrapping up Roadies beef trip around Tassie.
It's been wonderful.
How did we go?
I'm very full. Yeah me too.
Lots of, lots of food.
Tassie is very seasonal in everything they do.
Yeah and it's really nice to see that rather than getting things from everywhere.
What was your favorite dish?
Probably the beef tartare at the Agrarian Kitchen. That was really good.
And a great variety as well of cuts. I mean we had heaps of stuff like beef tongue, we had beef tongue twice
yeah we just ate beef tongue and then we had the, all the way to jerky really and
then and everything in between.
Dry aged steak, grass-fed steak, Wagyu, we've done the lot. It's been awesome.
Thank you. Thank you.