JESSICA TRIFFETT’S
TASMANIAN OCEAN
TROUT WITH A NICOISE
SALAD & SALSA VERDE
Tastes of WorldMark
Serves 2
What’s cooking
at Seven Mile Beach?
Ingredients
• 2
x 200g ocean trout fillets,
skin on
Nicoise salad
• 100g green beans
• 2 free range eggs, hard boiled
• 2 large bintje potatoes, cooked with the
skin on, when cooked peel off the skin
• 1 small Spanish onion, sliced thinly
• 1 punnet of cherry tomatoes
Salsa Verde
• 1 bunch of parsley
• 1/2 bunch of mint
• 1 tsp capers, rinsed
• 4 anchovies, diced thinly
• 200ml olive oil
Method
1. Chop herbs finely and add to diced
F
rom its wild crescent sand beach,
to its sparkling clear waters, Seven
Mile Beach is a dream destination
for those wanting to experience
Tasmania’s wilderness, just a hop, skip and
a jump from cosmopolitan Hobart.
Tasmania offers so much to see and
do, you’ll need multiple trips to discover
it all. But be sure to drag yourself away
from sightseeing adventures long enough
to indulge in a meal or two at Wyndham
Vacation Resorts Asia Pacific Seven Mile
Beach’s onsite restaurant, Beaches.
If you have
“It’s all about relaxing ever tried
and enjoying great food.” freshly shucked
Tassie oysters
plucked straight from the sea, you’ll
know why dining at Beaches is truly a
delight. Positioned just a stone’s throw
from Barilla Bay, the oysters at Beaches
could not be fresher. They are plump and
delicious. Choose to have them kilpatrick
with smoked bacon and a drizzle of
Worcestershire sauce, tangy Asian nahm
jim style or natural. Wash them down with
From left: Beaches’ talented
chef, Jessica Triffett; dine
on Tasmania’s finest local
produce such as scallops;
soak up the maritime charm of
Hobart; fresh natural oysters
are a popular menu option at
Beaches. Opposite page main:
Wyndham Seven Mile Beach
is superbly located opposite
Seven Mile Beach.
18 TASTES O F WORLD M AR K
a chilled glass of Cascade Premium Lager
brewed just down the road in Hobart.
There are plenty of other menu choices
to get your mouth watering. You may like
to indulge in Tasmanian scallops wrapped
in pancetta and served with vine ripened
tomato salsa, shaved fennel and a veal jus.
Chef, Jessica Triffett is as creative in
the kitchen as she is talented and she has
brought a culinary enthusiasm to Beaches,
which you can taste in every mouthful.
With the quality of local produce available
to her, Jessica’s approach to cooking is to
highlight the freshness of each dish with
accompaniments that complement and
burst with flavour. “It’s all about relaxing
and enjoying great food,” says Jessica.
Beaches offers plenty of old-fashioned
hospitality with a delicious, modern menu
that showcases the very outstanding
produce Tasmania is famous for, from
Tasmanian ocean trout, to locally farmed
tender eye fillet. Whatever you do, save
room for dessert. Jessica’s baked lemon tart
is truly divine, as are the other tantalising
choices of sweets.
anchovies. Roughly chop the capers
and add to the herbs. Add the olive oil
and season to taste.
WHERE TO STAY
Wyndham Seven Mile Beach
78 Surf Road, Seven Mile Beach
Tasmania, Australia
worldmarksp.com/resorts
WHERE TO EAT
Beaches Restaurant & Bar
Wyndham Seven Mile Beach
+61 3 6248 6222
2. Dress the salad lightly with some
olive oil and season.
3. Season the trout before searing. In
a hot pan, sear the ocean trout and
finish in the oven to get the skin
crispy.
4. When the trout is ready, place the
salad on a plate, serve the trout on
top and finish with salsa verde.
Serve with lemon.
WHERE TO QUENCH
• The
Squires Bounty
(James Squire concept bar)
• Republic Bar & Café (for live music)
• The IXL Long Bar (for cocktails)
MUST DO
• Wander
Salamanca Market
(Saturdays 8am - 3pm)
• Head up Mount Wellington
• Take a stroll past the fishing boats of
Victoria Dock
• Take a Cascade Brewery Tour
STORY NA M E
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