There’s nothing more satisfying than taking a little piece of a dining experience home with you, whether that be simply memories or a new liquor discovery. Sitting on the bank of the stunning Tamar River, in an elegantly restored 1830s flour mill is Stillwater, one of Launceston’s finest restaurants. Led by Executive Chef, Craig Will, Stillwater’s menu varies with the seasons with a strong focus on fresh, Tasmanian produce and wine. For all those lucky enough to dine at Stillwater, we have two recipes for you to recreate your dining experience in your own home kitchen, and for those who haven’t yet had the pleasure, these recipes will give you a taste of what to expect.
The Main Affair: Confit Ocean Trout on Wasabi Mash with Citrus Emulsion, Trout Crackle and Flying Fish Roe.
The Love Affair: Sweet Basil Panna Cotta with Macerated Strawberries and Brioche Crumbs.
