Author(s): Paul County
Tasmania's Table is an indispensable culinary guide to one of the wildest and most beautiful produce-rich islands in the world. Celebrating the richness and diversity of Tasmania's table, it takes you on a taste tour and shares the stories behind some of Australia's most sought after ingredients. Exploring lush pastures, hidden valleys and pristine coastal waters, here is a comprehensive guide to Tasmania's producers, providores, beers and breweries, wines and wineries and restaurants. Also included are 120 recipes from 50 of our most popular chefs that showcase the flavours and eating culture of the island. This captivating book invites you to take a seat and share the delicious bounty of Tasmania's Table. Foreword by Tetsuya Wakuda. Finalist Le Cordon Bleu World Food Media Awards - Best food Guide Book 2010.
Paul County completed formal hospitality training at Drysdale Institute of TAFE in the early 1980s then travelled and worked overseas in all parts of the industry for six years. Later in the 1980s he completed Bachelor of Fine Arts (photography major) and Bachelor of Teaching degrees and now works as a photography teacher at a Hobart College. In 1999 Paul County founded The Culinary Historians of Tasmania and created The Raw and the Cooked exhibition and his first publication which included portraits of many of Tasmania's hospitality pioneers including the late George Mure and Claudio Alcorso.