Menu input Spirit of Tasmania

One way to get to Tasmania is by sea, and if you are inclined there is room to take your car, motorbike, camper van or truck with you. Pets are allowed – they stay on the lower decks where there is a special lockup whilst you are on the top decks with a choice of sleeping on a real bed. Another option is to be a cheapskate and sit up all night or day. It is a bit mean calling the frugal spender a cheapskate but I think a bed is definitely worth the extra money it if you are taking a night crossing. You definitely don’t want to go to sleep on the road once you arrive in Tasmania. Once we arrive it takes us nearly three hours to get to our Tasmanian house and on the reverse trip a bed is as essential because we always have another two days driving ahead of us when we hit the mainland.

We are getting quit fond of our trips across the Tasman. The staff is super efficient, and we have our system, not to arrive too early so our car is placed in a position on the car decks that leave first! Last return trip we ungraded from a porthole cabin to a luxury room, I even had 3 portholes, champagne waiting and a surfeit of white towels and bathrobes. My kind of travel.

Have we eaten on board, yes. Here is a chance to influence what you will eat if you decide to sail on the big red and white ship by entering a food competition.  The public can submit recipes to be considered for inclusion in its restaurant. Tassie Tastes Recipe Competition a nationwide search and Australians with a passion for food are encouraged to get involved by submitting personal recipes. Should not be hard – everyone goes around these days saying ‘my signature dish is ……..!

The winning dish will be included in the restaurant’s specials menu – meaning the winner can take pride in the fact that thousands of people are enjoying their dish. There is also over $5,000 worth of prizes to be won. So to make sure the media and everyone else who cares gets into the ‘spirit’.

We all know Tasmanian food is tres chic. So enter with something that honours the plethora of gourmet food being produced on the island.

I am submitting a recipe – now what will that be, a seafood speciality or maybe meat from the inland, maybe choose a variety of potato to champion. There is enough cheese variety to use in almost any recipe that requires cheese.

The competition coincides with recent sweeping hospitality changes on board the ships, which have seen the best of Tasmania’s foods and wines being made available to passengers. The new menus have been accompanied by name changes to the bars and restaurants, reflecting the strong Tasmanian influence.

To be in with a chance of winning the Major Prize Category, entrants are invited to submit their most treasured home cooked recipe and describe in 150 words or less the story behind it. Perhaps it has been handed down through countless generations, maybe the dish is so good it is talked about by the entire neighbourhood or perhaps it was cooked and enjoyed on a special anniversary.

A Tasmanian Category will look for the best Tassie-themed recipe submitted by a resident of the island state whilst kids’ aged 12 and under from all around the country are invited to put together their own ‘fantasy recipe’ in the form of a short poem for Spirit’s imaginary forthcoming kid’s menu. So whether it’s Sea-Monster Stew or Mermaid Pie, Spirit of Tasmania wants to hear from you!

The winning entry in the Major Prize Category will be picked based on originality, creativity and ultimately taste. This lucky winner will receive a mouth-watering, food-focused holiday for two in Tasmania. Special prizes will also be awarded for the Tasmanian and Kids Fantasy Recipe Categories.

“We want to celebrate and reward these amazing recipes and traditions and share them with the Australian public.”

Judge and face of the campaign Tetsuya Wakuda is widely recognised as one of the most original, creative and successful culinary talents in Australia. He will be joined on the judging panel by Spirit of Tasmania’s General manager of Retail & Hospitality Nick Harriman and Tim Hess, General Manager Sales & Logistics at Petuna Seafoods.

Call for entries are open until Friday 29 April 2011. The competition is open to anyone residing within Australia. Entry is via website only at Full terms and conditions can be found at the above website.


  1. #1 by bagnidilucca on March 14, 2011 - 5:57 am

    What a great idea. I’m sure youwill come up with something fabulous. I hope you win. I am always avaliable for testing recipes. Your tagliata is still the best one I have eaten.

    • #2 by tastetravel on March 14, 2011 - 7:17 am

      Will be putting thinking cap on, I want to win!!!

  2. #3 by Alix on March 15, 2011 - 11:11 pm

    Hi Roz

    I’d love to speak to you about some magazine work – are you able to email me at supplied address and I can send you more details?

  3. #4 by Celia on March 19, 2011 - 9:48 pm

    I’ve always wanted to try this trip, but the boat no longer leaves from Sydney! It would be a fun thing to do one day though…

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