Ahead of the much anticipated “Flinders Island Masterclass”, the big chiefs at Tommy Collins recently hopped across the Bass Straight to do an impromptu re-con mission at the home of the award winning produce.
With a dawn rising, it was straight onto a chartered flight at Moorabbin airport for James Madden (owner of Flinders Island Meat) and the Tommy Collins crew, followed by a short hour in the sky, landing in the stunning Northern Tasmanian landscape.
The island is currently undertaking a huge tourism boost to encourage more visitors to enjoy the many trappings of this sustainable, rural land. Heralding this big drive for ‘ North Tassie Tourism’ is Jana & Rauol from Flinders Council, who are endeavouring to ‘activate’ the island through corporate events, team-building excursions, golf trips and farm retreats. With an aim to put this Tasmanian beauty back ‘on the map’, the Tommy Collins family are right behind the council here, with plans underway to become catering partners for these future collaborations.
After a quick tour of the family property & farm with James, the team ventured out to the open landscape of golden beaches, breathtaking cliff drops and crystal azure waters. Next on the agenda was a walk through the lush green fields to take a look at the prized produce, then straight onto lunch at the local pub for some lamb backstrap and a Flinders Island late harvest Riesling.
The last stop of the day was a visit to the local and fully self sustainable Partridge Farm run by Rob & Lorraine Holloway. The farm offers weekly retreats for people to ‘get back to nature’ and learn the craft of ‘living on the land’ by undertaking the various farm chores, along with activities of hunting, foraging & cooking.
Keep your eyes peeled for some unique experiences coming your way soon…
For more information on this Tasmanian beauty, visit www.myflindersisland.com.au
Usually a booking for a 21st birthday would send shivers down the spine of any event manager. They’d be thinking about possible drunken antics, lots of mess and maximum stress levels! However, much to Mr Collins’s delight, this was no ordinary 21st party!
When Jackson (one of Mr Collins’s favourite sons) came to us with ideas for his 21st party, we were more than a little excited. First there was the theme: ‘Cowboys & Indians meets the Show-ground’; next there was the awesome venue – his family property in Main Ridge; and finally, there was the food…lots and lots of glorious food! Months of planning went into the party extravaganza, with Mr Collins teaming up with the polished hirers at Place Settings to ensure that all of Jackson’s ideas came to fruition.
On the evening of the party with the crimson sun setting on the farm landscape, the guests were ushered off the coaches and into the huge barn arena where the festivities commenced. To the right of this main entrance, there was a couple of food trucks set up, with tacos & burgers on offer, with rustic oil drums & ‘Tolix’ high tables as allocated seating – all helping to enhance the show-ground backdrop.
Inside the main event space, an old fashioned saloon bar had been erected, with some dapper Mr Collins’s decked out in their custom uniforms, and ready to pour some quirky beverages. A colossal dance floor had been set to the right hand side of the venue, complete with a pop up DJ booth and plenty of tunes to keep the revellers entertained into the small hours of the morning!
In keeping with this show-ground theme, the Tommy Collins crew served their hungry guests from various locations inside the venue, aptly named ‘side show alley’, ‘the spit station’ & ‘the big chiefs’ – with Chef Fox at the helm, ensuring this rustic ‘dude food’ was in plenty supply.
It’s fair to say that with an authentic Bucking Bronco, show-ground Shooting Gallery, full size Pop-corn stand, custom-made ‘Rave Cave’ and an endless supply of awesome food, Jackson’s 21st party, was definitely in a league of it’s own and has earned it’s spot in Mr Collins’s album!
With the interactive element of the evening successfully complete, it was time for Chef Fox to begin the food service. As the guests were seated at the crisp white linen tables, Mr Collins and his trusted team served up a light, fresh entree with matching Chardonnay. Next up was a citrus infused main dish with accompanying Riesling, followed by an Almond Milk berry dessert served alongside a sparkling Rose.
With new fish skills in tow, pleasantly full bellies and happy smiles all round, it’s fair to say that the Ora King Salmon Masterclass was a roaring success!
Keep your eyes peeled for more Tommy Collins Masterclasses coming soon…
Ora King Salmon Masterclass Menu
Crumpet, creme fraiche, smoked salmon gravlax
Potato and dill latke, smoked salmon mousse
Croser Piccadilly Valley Vintage 2010
Confit salmon, cucumber, radish, cauliflower
White Label Adelaide Hills Chardonnay 2013
Roasted salmon, fennel, blood orange, pollen
Yellow Label Hanlin Hill Clare Valley Riesling 2013
Almond Milk, raspberries
Croser Adelaide Hills NV Rose