Country Club uses Tasmanian producers in autumn-inspired menus

Leaves changing colour, vineyards harvesting and temperatures cooling, signals the start of autumn in Tasmania.

Country Club Tasmania diners can tour the state via new autumn menus featuring duck from Evandale, Red Hills salmon and Cape Grim beef.

Food & Beverage manager Ross Hannah said diners would notice a gradual switch from lighter menus towards comfort food to reflect the changing seasons.

“The weather is cooling and it’s getting darker earlier so we’re bringing earthy, comforting food to the menu, like casseroles and braises with root vegetables,” Mr Hannah said.

“It’s a logical way to eat when it’s cold outside. That warm, earthy food is comforting. People naturally progress into it when it’s cold and windy outside.

“Our daily specials in Watergarden will head into braises and lamb shanks,” he said.

Links Restaurant is serving beef bourguignon with creamy mashed potato, baked brie with honey and walnuts and Swedish meatballs over egg noodles. 

The Terrace is also showcasing autumn-inspired dishes, with Tasmanian producers like Strellyfield Duck, Wild Clover Lamb, Cape Grim Beef, Scottsdale-bred pork, 41 South Salmon and Kyeema Seafood.

Restaurant manager Robyn McInerney said produce from Harvest Launceston had also been a big influence for head chef Chris Wright’s seasonal menus.

“He gets a lot of product from Harvest on a Saturday,” Ms McInerney said.

Wright values the relationships he has built with producers at the Harvest market, and further afield, with the results exhibited on the beautiful plates of food he and his staff create for diners.

“The relationships we build are 100 per cent crucial. If we don’t have those, we end up buying stuff from mainland Australia or import it from overseas, so it’s very, very important,” he said.

“Local suppliers are generally boutique, rather than producing large scale items, so they concentrate on putting the best flavour into their products that they can. They are not overfeeding, they are feeding for flavour.”

Wright advocates for restaurant staff to visit producers and speak to them about what they do.

“It’s important for us to get out there and see where this produce comes from and be part of the experience of bringing it from the paddock to the plate,” he said.

Diners who are not ready to give up on summer yet can still enjoy flavours from the warmer months, like tomatoes and berries, in the transitional dishes.

“We’re preserving all those fruits from summer that are still beautiful,” Wright said.