Tasmania supplies approximately 25% of the yearly world abalone harvest, so when I was invited along to go abalone diving (well snorkelling) at Fortescue Bay (about 2 hours drive from Hobart) I jumped at the opportunity.
With Tasmanian cherries being some of the best in the country and it being the height of the cherry season (which sadly only goes for 100 days), I’ve been eating cherries for breakfast, lunch and dinner (and many handfuls in between).
Who doesn’t love spherical food? These little balls of goodness are fried crispy golden on the outside, and full of broad bean, chickpea and herbyness on the inside, so are nice and healthy to boot. We serve them up with a crispy & tangy radish salad and a nutty, creamy sauce. Illustration by Tom Bone.