I thought I would add some recipes here for now, but keep an eye out as I am sure there will be lot's more to add as time goes on.

Creamy Royal Tasmanian Smoked Salmon and Pasta

Ingredients:
250 gram Royal Tasmanian sliced smoked Salmon
1/4 cup chopped black olives, 2 tablespoons olive oil
1 onion chopped, 300 mls of cream, fresh Basil leaves
1 tablespoon brandy, 250 grams of Pasta.
Method:
Heat oil & saute onion till soft, add olives to the pan with cream & brandy, bring to the boil and cook until thickened slightly.
Chop basil & stir into cream, cut smoked salmon slices into strip & fold into cream. Cook & drain pasta, pour sauce over top andd serve.

Baked Rabbit

Method:
Prepare rabbit by removing the last one inch of the tailbone & the small brown sacks attached to it. If this is not done the rabbit will have a rancid tast. Soak rabbit in well salted water for at least an hour, then pat dry and stuff with the following seasoning.
Seasoning:
1 cup fresh breadcrumbs, 1 finely chopped onion, 1 rasher of bacon chopped, 1/2 teaspoon of mixed herbs, salt and pepper to taste.
Sew up the cavity with cotton, tie back legs to front legs so it is baked in a semicircular shape, place in covered roasting pan with two tablesppons of fat or cooking oil. Put in a moderate oven and cook for approx two hours, turn and baste twice during cooking. Serve with baked vegetables or mashed vegetables & gravy.

Tasmanian Scallops in White Sauce

Ingredients:
250 grams Tasmanian Scallops, 60 grams butter, 60 grams flour,1/2 litre of Milk
Method:
Clean scallops by removing any black vein along the side of the scallop, place in lightly salted water for approx 1 hour, remove and dry.
Make white sauce by melting butter, remove from heat and add flour mixing with a wooden spoon, add half the milk mixing till smooth and put back on low heat, stir until sauce begins to thicken then add remainder of milk. Continue stirring until the sauce boils then add salt and pepper and scallops. Simmer for 5 minutes and remove from heat, if the scallops are cooked too long they will become tough so it's better to under cook them. Curried scallops are made the same but add curry powder to the sauce mixture before adding scallops. Serve on a bed of rice.
(this is one of my favourites, when I can afford them!)

Tasmanian Deviled Eggs 

Ingredients:
6 large hard boiled eggs shelled, 1/4 cup of mayonnaise, 2 tablespoons of soy sauce, 3/4 teaspoon of very finely chopped fresh ginger, 3/4 teaspoon of garlic powder, 1 tablespoon minced green onion (optional).
Method:
Cut hard boiled eggs lenght
wise in half, scoop out yolks into a medium bowl and mash yolks with a fork and add mayonnaise, ginger, garlic & soy sauce to the yolks mix well. Divide this filling into egg halves then cover in plastic wrap and refrigerate. When ready to serve garnish with minced green onion.
(great for a finger food at parties)

Tasmanian Kangaroo Kebabs

Ingredients:
16 ounces Kangaroo meat cut into 1 inch cubes, 1 onion coarsley chopped, 1/2 cup Sunflower oil, 1 cup rice wine, 1 cup Mango juice, 1/2 cup of thick coconut milk, A fresh salad to serve & crusty bread rolls
Method:
Combine onion,oil, rice wine, mango juice & coconut milk, add kangaroo pieces and coat thoroughly, cover and chill for 5 hours.
Preheat grill to hot, using metal skewers pierce centers of each piece until full and cook for 5 minutes on each side or until the juices run clear. Serve with salad and bread.

Damper 

This is a traditional Aussie/Tassie recipe for cooking bread whilst in the outback or camping, it truly is delicious!

Ingredients:
2 cups Self Raising flour, 1/ teaspoon salt, 2 teaspoons sugar, 1 teaspoon Bi carb soda, 1 tablespoon butter, 1 cup of milk or water.
Method:
Add dry ingredients together, rub in butter, add milk, mix well and knead to a soft dough. Place damper into a greased round or loaf tin and cook in a hot oven for 20 minutes. (the traditional way is to place in a heavy covered container or wrap in foil and cook over hot coals/campfire). Cut and serve with butter and Jam, honey, or golden or maple syrup poured over.

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