Having trained in his native homeland of Belgium, Igor Van Gerwen arrived in Tasmania and started making chocolate truffles in his home kitchen in Railton in 1989. Over the ensuing 33 years Anvers Confectionery has grown into an internationally recognised chocolaterie. Operating out of a 1920s Californian bungalow surrounded by parklands just outside of Devonport, where its award winning cafe, tasting centre and chocolate museum plays host to more than 200,000 visitors a year. Igor’s close relationship with growers of the rarest chocolate in the world, the Fortunato No.4 Peruvian Nacional, means that Anvers has sole Australian rights to this exquisite chocolate and are one of only a few chocolateries in the world to be allocated a share of the yearly harvest. Join Igor on a journey to visit the source of some of the world’s most iconic, single origin chocolates. With useful explanations of the various methods used by top chocolatiers and over 40 recipes of mouth watering chocolate dishes to try for yourself, this book is a must for any chocolate lover.

This book celebrates fishing in Tasmania. from the highland lakes famous for their brown and rainbow trout, to the intertidal and shallow regions that offer clams, mussels , abalone and crayfish to the deep waters with tuna, blue eye cod and everything in between. This book brings together many of the people who are actively involved in the seafood industry in Tasmania and offers a rich selection of recipes for you to try at home. Family favourites and traditional cooking methods as well as some innovative adaptations from some of the finest chefs in the country. There is also a section on how to choose, store and prepare your seafood, with information that will ensure that you are serving only the very best to your family and friends. The recipes in this book are designed to be tried at home by someone who is willing to try something new. You don't have to be a career chef with a commercial kitchen and a brigade of sous chefs to help you. As is always the case, common sense, attention to detail and regular tasting is always important regardless of what you are doing in the kitchen. If it looks like it is burning, turn the heat down, if it looks like there are too many chillies in the recipe, reduce the number and add more once you have tasted it and determined that it needs more. Cooking should be fun, and relaxing, and if you don't think that is true, you probably need to do more cooking and drink more wine while you are doing it!

41° South and bordered by the Indian Ocean, Bass Strait and the Tasman Sea, Tasmania shares this latitude with very few other places in the world. The South Island of New Zealand, Chile, and Argentina. The winds that buffet the west coast of Tasmania last crossed land in Argentina more than 11,000 kilometres away. In the northern hemisphere, these temperate zones are far more populated and we share a similar climate to California, the Mediterranean and the French Riviera despite the general perception that we enjoy temperatures just one or two degrees above Antarctica.

Tasmania is a wonderful place with an amazing array of different microclimates and environments. It has ancient rainforests, unique sea cliffs, mighty rivers and incredibly fertile farming areas. It boasts modern cities - which also happen to be the second and third oldest cities in the nation - as well as quaint towns and idyllic villages.
Most of all, it has a people who are friendly, innovative, artistic and fiercely proud of being Tasmanian.

This book, our 10th, brings together just some of the amazing array of factors that make Tasmania such a unique place. It mixes adventure tourism and stunning scenery with fine dining and great wines and offers a glimpse into a world where there is still time to savour the really good things in life.

All new recipes and photographs to show you the very best that Tasmania has to offer

Book Details:

This book is hardcover with dust jacket, 288pgs, full colour, 240 mm x 210 mm portrait format.

Published in 2019 by: Philip Kuruvita Photography
18 Upton Street, Launceston, Tasmania 7250
phone: +61 (0)3 63342462
email: mail@kuruvita.com.au
website: www.kuruvita.com.au