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Bold Cuisine Tasmania

Phone: +61 499 960 333

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25.01.2022 Chocolate Forrest Floor, Chocolate Fungi, Moss

25.01.2022 Just cause we can #sharefood#cradlemountainlodge

25.01.2022 Fantastic day at Ghost Rock winery. Wonderful people in the cooking class, thanks to everyone for coming

24.01.2022 We're really excited to release the menu and details for our first Heritage Home Series dinner at Boscobel of Tasmania! Limited availability for both nights - and a great present for the hard to buy for person this Christmas (hint hint!!) Booking details on the menu. If you're wanting to make a night of it - there are also 4 rooms at Boscobel of Tasmania - so get in quick! We look forward to seeing you there. (If you're wanting to book for Highfield House or Home Hill - please PM us your details and we'll send you some pre-release information.)

24.01.2022 Tuna sashimi, apple and wasabi mayo, fried golden beets, nori chips

24.01.2022 Mucking around, Roast salmon, fennel, apple and seaweed slaw, salmon mousse nori roll , ginger carrot sesame purée, lemon cream Enjoying play time

24.01.2022 High tea from my kitchen with love #cradlemountainlodge

23.01.2022 Wallaby fillet, wattleseed crust, pumpkin cream, glazed baby beets, port wine reduction

23.01.2022 Here’s a little insight to my days, 2 chefs , 1 apprentice, 2 kitchen hands, 2 kitchens, 40 menu teams and hundreds of people ordering. There is unfortunately going to be waits on food, it’s not McDonald’s for Christ sake!!! Since realty tv shows started a chef life has changed!! Everyone’s a critic and everyone thinks they know how easy this job is!! Well sadly your all mistaken!! We work hard, long hours, extreme pressure in a very hot environment!! So if your in a restaurant and it’s very busy, show a little respect to the staff!!! We’re trying our best to keep you happy!!! Rant over!!

23.01.2022 The dates of the first instalment of our Heritage Home Dinner Series are locked in !! Boscobel Home, Ulverstone January 15th 16th ... Highfield House, Stanley February 26th 27th Home Hill, Devonport March 12th 13th Very limited numbers for each dinner - so watch for booking details this week.

22.01.2022 Tonight, New Year’s Eve, 8 course degustation

22.01.2022 King island scallops, sweet corn pannacotta, pea cream, black pudding crumb, prosciutto chards, truffle pea

22.01.2022 Congratulations to a fantastic chef I previously worked with, Steve Beere of Mint Restaurant in the beautiful Hawkes Bay, New Zealand. Ranked number 4 in the top 50 restaurants in the country!! Well done to Steve and the team.

20.01.2022 Tonight’s little adventure, started with a Scallop & sambuca cappuccino followed with roasted Blue eye Travalla, then salted lime sorbet , wattle seed wallaby, chocolate plate and finishing with beautiful south cape Brie

20.01.2022 A guest just gave me this to play with, turning into a great night , fresh Tassie truffles harvested this morning #cradlemountainlodge#winning

20.01.2022 7+ Kobi Wagyu beef , on the menu

19.01.2022 Bring that special someone (or even a bunch of friends - love can be celebrated lots of ways ) to Valentine’s Day lunch and dinner at Two Oaks Event Space and Garden Hire, Spaces are filling fast. Menus on the event page. Call or PM to book. Limited numbers.

19.01.2022 Devonport it's your turn, join us for our 8 course degustation dinner in the unique beauty that is Home Hill. Menu is is finalized, dates are locked and we look forward to sharing this special event with you!

19.01.2022 Reviewing restaurants is not an easy task, without being nit picky and looking for things to complain about. Last evening I dined at one of the better restaurants on the northwest coast of Tasmania, Bayviews . The service given by Ann was amazing, she suggested lovely wines and her menu knowledge was very good. The menu was really well written with a good choices that were all very tempting, hard to decide what to have, which is always a good sign. For starters I chose the ...quail dish, with a corn purée and celeriac remmulard , very very tasty it was cooked really well and with the added crunch of crispy chorizo scattered throughout the purée was a nice touch, my partner ordered the calamari dish, once again very nicely presented and packed full of flavour, although slightly tough and a very big portion, but that's being picky. Main course I chose the scotch fillet, cooked really really well, bloody wonderful piece of beef. The dish was simple but really good, great job chef. We also had the pork belly which was massive! Once again cooked really well, but the most outstanding component to the dish was the mustard and chive croquette. Both desserts were good, nicely presented and really tasty with lots of textures and really balanced flavours. Definitely with a visit if your on the coast! Thanks to the staff at Bayviews in Burnie for a great evening See more

19.01.2022 Coffee, chocolate scented wallaby fillet, grilled oyster mushrooms, smoked eggplant, pumpkin purée, port reduction

18.01.2022 If you live on the north west of Tasmania, treat yourself to an amazing dinning experience, get along to one of Palate's degustation dinners !! Let Joseph blow you away with his amazing food.

18.01.2022 Play time tonight, crisp quail legs,fresh herb salad, chilli soy dressing Native Tasmanian pepper berry cured ocean trout, picked petite veg, crisp golden sweet potatoe Grilled cape grim hanger steak, mushroom cream, mustard mash, local asparagus

17.01.2022 As part of The Devonport Food and Wine Festival, Drift put on a seafood degustation dinner. Showing off some of Tassies best seafood and wines through six courses of foods and matched wines.

17.01.2022 This is a place of beach-side casual, where wet board shorts and sandy feet are the norm. At Drift, there is a casual , fun atmosphere that is consistent acros...s the entire dining experience. And if you think you can't make smoked salmon at home you are totally wrong! Eat-Drink-Relax and Enjoy! See more

16.01.2022 We have locked in the properties for our heritage home dinners, Boscobel Home in Ulverstone, Highfield House in Stanley and Home Hill in Devonport. Finalising dates in the next few days, very excited to showcase some of the regions finest produce in properties with amazing history

16.01.2022 Strawberries covered in Anvers dark chocolate, freeze dried raspberry dust, delivered to your room

16.01.2022 We are very proud to present our full new winter menu, full of winter warmers and things that make you go mmmmmmmmmmm!

16.01.2022 A big thank you to all that attended our first dinner in the Heritage Home series Boscobel of Tasmania. A truly wonderful night and I had the pleasure of cooking for a bunch of wonderful people. Looking forward to the next instalment down at Highfield House in Stanley. There is only a few seats left( 8 on Friday 26th feb and now SOLD OUT on Saturday 27th feb) So don’t miss out and book now.

16.01.2022 Play time, working on some dishes for the upcoming heritage home dinners. Will also be releasing the menu for Highfield House this weekend.

16.01.2022 Off the back of a successful run of cooking schools with our Head Chef Simon Bold last year the Ghost Rock Vineyard & Cellar Door/Hundred Acres are back with 3 ...cooking schools over the coming months; Dinner Party essentials, the wonderful world of poultry and back by popular demand is the seafood cooking class. call Ghost Rock on 64284005 or email [email protected] for bookings. Sign up for all 3 for 10% discount. See more

16.01.2022 Seafood antipasto, first course on our Christmas feast, hohoho Special shoutout to all those working today , your all amazing

15.01.2022 Scallops, roasted chilli pineapple, pineapple salsa, grilled chorizo, fried salmon skin

15.01.2022 After months of being closed and a limited amount of activity up at the mountain it almost go time, days out and we’re getting our new wood fire pizza oven up and going. Playing around trying to find the perfect pizza

15.01.2022 One of the last times I will be serving this menu roll on the new one

14.01.2022 It’s getting closer to launch time of the new Bold Cuisine Tasmania concept. We’ve been working on our website-so sign up for the newsletter to be the first in the know! We will be based on the NW coast but venturing state wide, so share with your friends www.boldcuisine.com.au

14.01.2022 This winter we are bringing you guys another chance to participate in a cooking class with our very own Tassie talent Simon Bold, Drift Cafe Restaurant. Startin...g off the series on Sat 1 July is Dinner Party Essentials. If you like to cook & entertain, this is for you. $140pp. Limited spots left. Call Cellar Door 6428 4005 or DM us. Class will sell out so be quick. More info on our Hundred Acres website. See more

13.01.2022 Ever thought of having an amazing 8 course degustation dinner in some of North West Tasmania’s heritage homes.... now that’s a good idea.....any thoughts on where we are going?? ....more details on the way soon

12.01.2022 View from my pass, suns out and pans are hot !!

12.01.2022 Another cooking class done, great group of people and I hope you all had fun. Many thanks to Ghost Rock winery, Petuna Seafood and Hill Street Grocer for there support. Hope to see you all again at the next instalment.

11.01.2022 Mucking around with a few of these fantastic products fro 41 degrees south Duck breast poached in Tasmanian ginseng and orange tea

10.01.2022 After the success of our sunset degustation dinner held last year as part of the DFWF we will hosting a 5 course seafood degustation dinner. Showcasing some of ...the best from the big blue that Tassie has to offer. Each course will be matched with a premo Tassie wine with some exclusive limited vintage treats on the list. Follow the link below for full details https://www.devonportfoodandwine.com.au//seafood-degustati

10.01.2022 Roasted Roland range lamb saddle, new season asparagus, Skordalia, sweet onion purée, roasted butternut pumpkin, chaired baby fennel

10.01.2022 Can you see yourself here? Join us this Saturday (1 July) for our Dinner Party Essentials Cooking Class. On the menu is Beef Tartare with sweet balsamic & truff...le yoghurt, Lamb Ravioli with Lamb cutlet, pumpkin purée, red wine jus & asparagus, finishing off with a banana soufflé baked in the banana skin. Fancy!! $140pp. 11am-2.30pm. Loads of hints and tips from local chef Simon Bold Drift Cafe Restaurant Only a couple of spots left, so be quick. Call 6428 4005 to book. See more

10.01.2022 Tasting time with all these beautiful people

10.01.2022 Introducing the next menu in our heritage home series. Highfield House, Stanley. February 26th and 27th Spaces are very limited and seats are filling fast.

09.01.2022 Half way through a busy summer season, it’s time to start getting some ideas down on paper for the next series of cooking classes. Any ideas of the things that you want to play with?? Drop your ideas in comments and we will see what we can come up with

09.01.2022 Bits and pieces of the new menu

09.01.2022 As part of the Devonport Food and Wine Festival we will be teaming up with lovely folk of Empress Craft Beer to bring you a 6 course Beer + Food matching 'Beer...-gustation' dinner on the 14th October. Starting with a can(of beer)apè course around the open firepots and some cooking over fire, then moving inside to a sit down dinner with a live blues musician playing while you consume craft beers and deliciously matched food. This will be one not to be missed. Tickets are expected to sell out so get in early. Ph. 64244695 to make bookings.+= See more

08.01.2022 Chef Greg Battle, my amazing pastry chef putting these gorgeous creations together, textures of chocolate and wattleseed pavlova

08.01.2022 Robbin island wagyu beef, takaki, grilled lime, wasabi, radish, ponzu

07.01.2022 Little mention in todays Advocate. https://www.theadvocate.com.au//serving-up-a-taste-of-nw/

07.01.2022 Only two spots left in our World of Poultry cooking class on Sat 5 Aug, with Simon Bold- Head Chef of Drift Cafe Restaurant $140pp. 11am-2.30pmish. Lots of love...ly produce from Hill Street Grocer and of course our wine. Better be quick - call Cellar Door to book 6428 4005. #northwesttasmania #foodandwineexperience #cookingclass #goodfood #localproduce

07.01.2022 So these just arrived, something special to play with !! #tasmania#cradlemountainlodge

06.01.2022 Playing with presentation for our upcoming seafood degustation as part of the Devonport Food and Wine Festivaldinner on Saturday 28 October 03 64244695 for tickets. Gonna be ehhhhh-pic! #science #smokandmirrors

06.01.2022 Gearing up for a 7 course degustation dinner on Saturday night, all courses matched with pirate life beers, still a few seats available so book now at drift cafe and restaurant, 64244695 See you there

06.01.2022 Tea smoked duck breast, raspberry dressing, fried soft boiled duck egg

05.01.2022 Got a few of these in , Monday special, why not Tassie crayfish, lemon herb butter

04.01.2022 Ox tongue dish for the first course of "Australian chef of the year " held in Melbourne may 17,

03.01.2022 Tasmanian pepper berry cured ocean trout, pickle cauliflower, citrus cream, beetroot foam, new menu coming very soon

03.01.2022 Dinner at Boscobel Tasmania is rolling around quickly, spaces are limited so don't miss out!

03.01.2022 Come join us this Valentines Day for either lunch or dinner. A share menu of beautiful Tasmanian produce served to your table. Bookings limited so don't miss out. Two Oaks Event Space and Garden Hire, Bass Highway, Somerset Remember Food is Love so Share the Love

03.01.2022 Playing tonight with some new menu ideas, ocean trout, roast capsicum purée, saffron mash, bold choy. Beef fillet, roasted bone marrow gratin, horseradish mash, sweet onion paint

02.01.2022 Few weeks in the planning, fair few hour of prep, new menu sorted, few tweaks here and there but we on the right track, big thanks Matt Thompson, Apurv Setia, Prue Ryan, Pradip Regmi, Swampnil Kadave, Rajesh Shrestha, Anup Regmi, Ananta Upadhayay, Sunjay Rai All of you guys are awesome

02.01.2022 Someone say truffles ?#tasmaniantruffle

02.01.2022 One of the dishes we will be making at the cooking class on Saturday at Ghost Rock winery, Beef tartare, truffle yogurt, Parmesan wafers, balsamic reduction, poached egg yolk. Class is filling up fast only a couple of places left!!

01.01.2022 Christmas in July, something different, something fun#cradlemountainlodge#xmasinjuly

01.01.2022 Fried halloumi, roasted fennel,date chutney, citrus mushroom, rosemary labneh, crushed olive

01.01.2022 Dessert pizza, best way to finish off

01.01.2022 New menu time, Salmon, black sesame seed, roasted asparagus, smashed olive, poached pink eye potato, heirloom tomato