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, it is a comprehensive guide to Tasmania's producers, providores, beers and breweries, wines and wineries and restaurants. Also included are many interesting feature stories. A highlight is the 120 delicious recipes carefully selected from 50 of our most popular restaurants that showcase the flavours of the island. This captivating hardcover 400-page book invites you to take a seat and share the delicious bounty of Tasmania's Table.
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.