Pan roasted Tasmanian white fish with calamari, snow peas, veloute, herbs

19 Mar 2019 Restaurant

pan roasted white fish

serves 8


Fish veloute
½  bottle sparkling wine
1.5lt fish or vegetable stock
250ml cream
100g crème fraiche
4 bay leaves
10 black peppercorns
100g sliced golden shallots
1 lemon, juiced

Other items for dish
1.5kg blue eye trevalla or trumpeter skin on
200g snow peas
100g baby peas, good quality defrosted is fine
1 punnet snow pea tendrils
A few springs of your favorite soft herbs, we like chervil, tarragon and chives to garnish this dish.

The sauce 
In a heavy based saucepan, sweat the shallot until soft and sweet, add the peppercorns, bay leaf and sparkling wine and boil until the wine has cooked down until about ¼ of the original volume, add the stock and cook down until it is around ¼ of its original volume. Add the cream and cook until half of this volume. Pass through a fine sieve, add crème fraiche and lemon juice, taste and season with sea salt to finish.

For the fish
We try to get locally caught Blue Eye Trevalla or Stripy Trumpeter. Cut the fillet down the center to remove the bones and cut into portions of around 150g for a main course size. Pan roast the fish skin side down in a nonstick fry pan on medium to high until you have nice golden skin, remove the fish to an oven tray but keep the juices in the pan for when you need to sauté the calamari when serving. Cook the fish in the oven skin side up until it’s white all the way through. For the calamari, buy fresh local if you can, peek off the skin, quickly rinse in cold water and finely slice into 2cm rings.

Clean the snow peas and cut in half on an angel and with the peas, blanch for 20 seconds in salted water.

Place the fish in a shallow serving bowl, then reheat the fry pan and sauté the calamari for 20 seconds, scatter the fish with the calamari, peas, tendrils and herbs, and serve the sauce in a jug so you can pour on as much as you prefer.


Nick has prepared more recipes for you to try simply by clicking the following link.
Home recipes from the Josef Chromy Kitchen


Image provided by Country Style Magazine.


Pecorino soufflé with seasonal greens, Roquefort sauce

19 Mar 2019 Restaurant

 Pecorino soufflé with seasonal greens

serves 8-10

Souffle batter
500ml  Milk
50g Butter
50g Flour
100g gruyere, grated
100g pecorino grated
5 egg yolks
6 egg whites

Roquefort sauce
400ml cream
150g grated parmesan
200g Roquefort – any good blue well veined blue is good for this

  1. In a heavy based saucepan, melt the butter and add the flour and mix both together well, add the milk and bring to the boil whisking continuously, remove from the heat and add cheeses – you may need to put back on a low heat to melt cheese properly. In a cake mixer, whip the egg whites until form stiff peaks. Tip is to add a squeeze of lemon juice at the end to stabilize the whites, then add to the cheese mixture.
  2. Pour the mixture into ramekins. -  Tip to make them extra special, line the edges of the ramekins with softened butter, crushed walnuts and some grated parmesan. Cook in a Bain marie for 10-15mins at 160C and allow to cool in the water. Simply warm them back up in a 180-degree oven for when ready to serve, they will collapse when cooled but will rise again for serving.

For the blue cheese sauce, bring the cream to the boil and reduce by half, remove from the heat and whisk in the grated parmesan and crumbled Roquefort and pass through a fine sieve so you end up with a silky sauce. Make this close to serving and keep warm until needed.

For the garnishments, toast and chop some walnuts, and blanch some greens depending on what’s available at the time of year, if its spring, asparagus or broad beans, in winter, Tuscan cabbage or rapini.

Arrange the greens over the base of the plate, put the soufflé in the center, pour some of the sauce around and sprinkle with toasted walnuts and chopped chives.


Nick has prepared more recipes for you to try simply by clicking the following link.
Home recipes from the Josef Chromy Kitchen


Image provided by Country Style Magazine.


Tuna crudo, shemeji mushrooms in verjuice pickle, truffle mayo, fried quinoa

19 Mar 2019 Restaurant

Tuna Crudo

serves 8 to 10

800g Yellowfin tuna, as fresh as possible
Dill to garnish

Pickled mushrooms
2 punnet shemiji mushrooms
100ml verjuice
50ml white wine vinegar
150ml good olive oil
6 sprigs picked thyme

Truffle mayo
6 Egg yolks
50mls Chardonnay Vinegar
15mls Dijon mustard
25mls Fresh lemon juice
50g truffle mushroom paste
600mls olive oil
Sea salt and white pepper

Using a sharp knife, slice the fish lengthways into long barrel shapes, this will make it easier to slice. Cut the fish into discs about 3ml thick. Take your time this this part as it will make a big difference in the end for texture.

For the mushrooms - in a jug, measure out all liquids, then pan fry the mushrooms quickly on a high heat until tender, season mushrooms and add pickle liquid and thyme to the mushrooms. Remove pickles and liquid to a container or jar and chill until needed. They will last several weeks.

To make the mayo Place the yolks, mustard, truffle paste, vinegar and lemon juice in mixing bowl and whisk until light in colour, Add the oil gradually, whisking all the time, then season to taste with salt, pepper - Note, If the mayonnaise becomes too thick while making, add a little hot water

For the quinoa, bring a medium pot of water to the boil, blanch the quinoa for 10 minutes then drain well and toast in a fry pan on medium with some vegetable oil until golden. Medium heat will work well. Drain well and keep on a paper towel so it stays crisp.

When ready to serve simply un wrap the fish and dress with some of the mushroom pickle liquid, some salt and pepper, gently coating the fish. Sprinkle over the pickled mushrooms, decorate with dots of the mayo and finish with toasted quinoa and few sprigs of dill.


Nick has prepared more recipes for you to try simply by clicking the following link.
Home recipes from the Josef Chromy Kitchen


Image provided by Country Style Magazine.


Josef Chromy Restaurant | Featured Winter Dessert Recipe

Sarah has crafted a delicious winter dish highlighting fresh and preserved mandarin, teamed with bitter dark chocolate and a gingerbread spiced mascarpone cream. One of the delicious desserts on our later winter dessert menu.

Gingerbread mascarpone with dark chocolate and Mandarin

Cocoa nib meringue

50g icing sugar

40g egg whites

3g cinnamon powder

3g ginger powder

20g cocoa nibs

Whisk icing sugar and whites to a stiff meringue. Fold through spice and nibs. Spread thinly over a flat tray. bake in oven at 150 for an hour and then turn oven down to 80 and leave in oven until dry.

Gingerbread syrup

100g water

2g nutmeg

6g cinnamon

6g ginger powder

12g vanilla bean paste


60g treacle

80g brown sugar

30g fresh ginger

bring water and dry spices, sugar and treacle to the boil. Take off heat. Blitz fresh ginger with spice liquid and then pass through a fine sieve. Cool.


500g mascarpone

150g ginger syrup


Fold gently, don’t over mix. (note. If there is any gingerbread syrup left over can mix with spiced rum, mandarin or lime and ginger beer for a nice weekend beverage)

Mandarin granita

100ml mandarin juice

30g castor sugar

Lemon juice

1 sheet gelatin

Melt the sugar in mandarin juice (don’t bring to boil). Bloom gelatin, mix gelatin through juice and season with lemon juice to balance. freeze. Once frozen scrape with a fork.

To assemble

Put a quenelle of mascarpone on the bottom of the plate and use spoon to make a well in the centre. Crumble some dark chocolate. Clean and cut some fresh mandarin to also put in the well. Cover with broken meringue and put a spoon of mandarin granita to the side.




Autumn Menu

17 Apr 2015 Restaurant

We didn’t change our menu on the 1st of March. We didn’t even change it on the 1st of April. The sun was out, the kids were still playing and the light, uncomplicated dishes of the sunny season were still pushing on strong. Now that the boys of summer have gone, we are ready, the fire is lit and the menu is ready. This is Deep Autumn.

Yes its cooler, daylight savings is over, it’s a bit early for heavy winter foods, we like to keep things light anyway. We like to have fun, and we are with this menu but we still like to get snuggly so we are introducing a bit of heat in some areas with a touch of chilli and spice to warm things up a bit (Brussels ferment, xo sauce).

We’ve played with the menu structure a bit too with the introduction of 2 dishes in entree or main size (sticky pork pierogi, squid ink pasta). Both these dishes are also a bit of cross cultural fun, a risk I know, but we’ve got this one. As usual we source produce as locally as possible (Bay of Fires clothbound cheddar, hops from down the road, Rannoch farm quail, apples, pork from Scottsdale, fish, mussels, cider and beef from the North West.

Also we want you to share... We believe a great way to eat. There will be a daily changing shared dish with 2 accompanying sides. Speaking of sides, we’re adding a couple more, more to enjoy..

Shared meals shared meals

We are still here, pushing on with heads down, our favourite menu to date. Come see us. Our love for you is still strong and the boys of summer have gone... Check out the menu here

Matt Adams - Head Chef



Best Cellar Door with Best Food

30 Mar 2015 Restaurant, Cellar Door, Awards

Congratulations to our Cellar Door and Restaurant team awarded the Best Cellar Door with Best Food in Northern Tasmania in the Gourmet Traveller WINE annual Cellar Door Awards.

Best Cellar Door Gourmet Traveller


Matt Adams team up with Huon Aquaculture

20 Feb 2015 Restaurant

In this recipe Matt Adams shares his secret for a show-stopping Huon Ocean Trout with a molasses & miso glaze, sorrel, rye & pickles.

Add some colour to the table with beautiful pickled vegetables and introduce your guests to unbeatable new flavours. Matt has some great techniques for you to impress your guests with. See more here 



Summer Menu

16 Jan 2015 Restaurant

We've held out on our summer menu change until mid January to be able to take full advantage of the seasons offerings. Our previous menu (spring) was a good crossover and worked well into the first month of summer with lots of fresh herb and spring / summer harvest vegetables and other produce. We write our menu dish descriptions loosely so as to be able to let a dish evolve throughout its time on the menu with produce coming in and out of season. This helps keep the creative juices flowing – not being locked into something for 3 months. Flavour wise this menu we’ve gone bold and bright. Utilising the best of summers produce – stonefruit from the south, new seasons beets, heirloom carrots, tomatoes from the garden. Lots of pickling. Local currants, we are using vine leaves from, you guessed it, the vineyard.

Check out our menu here

Josef Chromy Summer menu  Josef Chromy Summer Menu

Pickled Trevally, sorrel, tomato jelly & kamut cracker and Pan fried quail, beets, blood plum & black pudding   

Desserts have been based heavily around seasonal summer fruit and some interesting combinations – The berry dessert contains local berry selection (dependant on what's available), a lemony sorrel and peppermint ‘tea’ and is finished with a mellow olive oil sorbet using arbequina oil from our friends at Glendale Olive Oil and given a bit of life with our own Josef Chromy verjus.

Another interesting dessert we are enjoying putting together is the – cucumber and toasted rice sorbets with honeydew melon and green tea meringue. A slightly challenging dessert with a refreshing, light finish

A very produce driven menu with little manipulation. Presented fresh, spritely and clean. Enjoy, we would love to hear your feedback as well -


Head Chef - Matt Adams 


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Cellar Door & Restaurant


Cellar Door - Open 7 days 10am - 5pm
Restaurant - Lunch daily 11.45am - 2.30pm
(Closed Christmas Day)


370 Relbia Rd
Relbia TAS 7258


03 6335 8700

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