As promised, here is Bruny Island 2.0 – the food edition: a foodies’ tour of Bruny Island. I’ll pop a few landscape shots in here too – just to remind you where we are eating.
Bruny Island is best known for oysters and cheese. Need I say more? If we are friends, than nope, probably not.
Today we’ll be going to:
This is me, happy as a pig in mud who is scoffing oysters, at Get Shucked on Bruny Island. These oysters are among the most delicious I have ever eaten. I was happily ready to tell you at the time that Bruny Island oysters were the best in Australia (if not the world), but to be honest, I’ve since eaten amazing rival oysters in St Helens in Tasmania and in Coffin Bay and Cowell in South Australia. The point is – I couldn’t pick a favourite tasting oyster out of the lot of them. Australian waters just breed the most delicious oysters. Especially when you have the joy of eating them fresh from the producer.
Get Shucked is a fully licensed oyster bar with oodles of hipster atmosphere. You can sit and watch the good oyster farmers sorting their day’s harvest, whilst you sip on fabulous Tasmanian wines and slurp up freshly shucked oysters.
I concede that not everything in life is best naked (thanks to that Seinfeld episode for clearing that one up), but these babies are best nude, in my humble opinion. You can trust me. We tested them a lot. We ate at Get Shucked every day for 4 days. It was reasonably priced, great quality and offered a very pleasant experience.
As you can see, we did try their Mother in Law’s Kilpatrick too. It was nice, if a little sweet for our tastes. We went back to naked.
I’ve since developed my own killer recipe for Oyster’s Kilpatrick and I will be sharing it with you shortly.
Now for a scenic interlude.
The above photo is from the top of the stairs I showed you in the last post. We camped in the Bruny Island Neck Reserve for the first few nights. The camp spot was just a few moments drive to the Neck staircase and a little further up the road was Get Shucked and the Bruny Island Cheese Company (but more on that soon).
The later few days of our stay on Bruny Island were spent on the far south of the island, at the South Bruny National Park. That area had a great lighthouse and looked something like this:
The photos actually don’t do this place justice. The water in these two bays was the brightest shimmering sapphire blue I’ve ever seen. It was spectacular.
Now that we’ve worked up an appetite again, let’s go to Hotel Bruny. We didn’t have a reservation, which was a mistake. The place was packed – despite it being a weekday. Luckily, the nice man behind the bar found a way to squeeze us into a comfy spot in the corner.
The Fish Platter was delicious. It was an unusual mix of things on a plate for a seafood platter and I’m not 100% sure it really came together. When everything is piled up on top of itself, the mix of hot and cold seafood can be confusing. Perhaps it was the presentation which made it feel like things didn’t really go together. In any case, what this Fish Platter lost in presentation was made up for, by the fact that everything was local, fresh and super tasty.
I particularly fell in love with the Bruny Island Smoked Atlantic Salmon. The smoked salmon was unlike any I’d ever had before. The whole salmon steak was deeply smoked. Each piece of salmon flaked away in big chunks, was super moist and tasted almost like bacon and salmon had come together to make a delicious love child. Some may have found that the flavour was too strong and too smoky, perhaps loosing a bit of the delicate salmon flavour. That may be true, but I still found it addictively good.
Perhaps a walk through some more scenery at dusk, before our last Bruny foodie stop?
Oh my. That fresh air is so good for digestion, isn’t it? It almost means I could eat ALL DAY.
Here we are at the Bruny Island Cheese Company. When I first came to Bruny Island for a day trip about 5 years ago, I came to this cheesery and fell in love. I went there on the recommendation of a good friend, to whom I will always be grateful for telling me the wonders of Bruny Island. Things were a little simpler back then. Get Shucked wasn’t licensed and the Bruny Island Cheese Company was a bit smaller than it is today. I think that since the Gourmet Farmer has shone light on the Bruny Island Cheese Company it has grown to be a well known attraction.
We ordered a wood-fired pizza (topped with their fabulous ‘Tom’ cheese) and a couple of glasses of Bruny Island Pinot Noir. The wine was plump and delicious. When they brought out the pizza, they apologised that it was a little steamed, as they were baking bread in the oven at the same time. The pizza tasted really nice, flavour wise, but it wasn’t crispy. It was limp and that was kinda disappointing.
I took an ODO (short for one day old) cheese home. This fresh marinated cheese was lovely in salads and with roasted tomatoes on bread. I also stocked up on some of their lovely cheese accompaniments – their spiced cherries and spiced peaches are yum.
There was no sponsorship provided for any part of this post. We travelled and ate like gluttonous pigs here on our own purse strings.
So, that’s a wrap on exploring Bruny Island and its top foodie hotspots. What do you think?
Do you love oysters or hate them?
Will me doing posting more about oysters make you unsubscribe or jump with glee?