The inspiration behind the book

Transcription

1 Devil of a Cookbook An essential collection of truly Tasmanian recipes, featuring the best produce Tasmania can offer, in an effort to protect the iconic Tasmanian devil.

2 The inspiration behind the book Tasmania s commitment to premium fresh produce, and the producers who produce it, has long been the envy of its sister states and now, Fiona Hoskin wants to share this commitment with Thermomix in Australia s Consultants and customers. Book aimed at raising funds & awareness of the plight of the Tasmanian devil Devil s population is currently being decimated by Devil Facial Tumour Disease Now placed on the Endangered Species list Between 1996 and 2007 population numbers dropped by 50% Estimated two thirds of current population are affected No cure, so there is an urgent need to keep healthy Devils separate from the infected This book is the newest in the Thermomix in Australia and New Zealand library, and represents a new era of cookbook styling and presentation. We hope that this book will encompass the new Thermomix brand and capture the imaginations of Consultants and customers alike.

3 Devil Island Project Bruce Engelfield, owner of East Coast Natureworld Wildlife Park in Tasmania, believed he could help save the Tasmanian devil from extinction. He envisioned free range devil enclosures, or virtual islands, to house healthy devils and isolate them from the infected. Enclosures enable Devils to continue natural behaviour patterns. With persistence and sufficient funding from fundraisers, Government and Tasmanian businesses, the Devil Island Project was born. Bruce s conservation efforts have earned him the titles Tasmanian of the Year and Tasmanian Australian of the Year. Devil Island Project is maintained by volunteers the Devil Islanders alongside a wider community group The Devils Army. The island of Tasmania have truly banded together in support of their iconic Devil, and now Thermomix in Australia along with our Consultants, can do their part by buying and promoting the latest Devil fundraising project. As individuals we can do little, but as a group, we can do a lot.

4 Since my very first visit to Tasmania in 1990 I ve fallen in love with this island paradise Tetsuya Wakuda grew up in Japan and arrived in Australia at age 22. After working as a sushi chef at Sydney s Kinsela s restaurant, Tetsuya discovered his own unique cooking style by marrying French and Japanese technique. Since then, his two restaurants Tetsuya s in Sydney and Waku Ghin, in Singapore, have earned him international acclaim. Tetsuya has a passion for Tasmania and Tasmanian produce. Dishes in his restaurants regularly boast the fresh and distinctive ingredients from the island state. His recipes that were kindly contributed to the book capitalise and emphasise his passion for the flora and fauna of Tasmania. This very worthwhile cause is an essential component in protecting one of the most iconic native species of Tasmania; the Tasmanian devil. Tetsuya Wakuda

5 Fiona Hoskin I enjoy many things in life, including Tasmanian seasonal produce, eating well, caring for the environment and making a difference in my community. That s why the Devil Island Project has been so important to me You are all very familiar with the talented Chef and Branch Manager Fiona Hoskin, but may not have been aware of Fiona s passion as an ambassador of the conservation effort in Tasmania to protect the Tasmanian devil. Fiona was the inspiration for this cookbook and has worked tirelessly collecting and collating recipes from Tasmanian Consultants and customers. She has also kindly donated some of her finest recipes from her acclaimed restaurant in Launceston, Fee and Me. A big congratulations to Fiona for her vision and contribution to this project. Devil of a Cookbook combines my love of fresh, seasonal Tasmanian produce with my passion for cooking in the Thermomix, bringing together a range of fantastic recipes from all over Tasmania

6 Tasmanian Consultants Along with Fiona, many of our Tasmanian Consultants have contributed their recipes to the book. Contributing Consultants are; Darren Casboult CL Peter Franks CL Nicola Galea CL Cindy Hoffman CL Louise Parsons CL Laurie Rose CL Tina Singline GL Joan Wylie CL

7 Tasmanian Customers And finally where would we be without our customers? Some of our dedicated Raving Fans in Tasmania have also contributed the recipes that they feel capture the true essence of cooking with Tasmanian produce. The continued innovation of customers and Consultants alike is crucial to the success of Thermomix in Australia cookbooks and the Recipe Community. It is important that you promote and encourage your customers to explore and expand their cooking boundaries to new heights, through their cooking with the Thermomix.

8 Release Details Official Launch at ThermoFest 12 Fiona Hoskin demonstrating recipes to ThermoFest attendees with Recipe Cards given out Available for Consultants as a April Sales Incentive Available for customers 14 th May Dedicated Facebook page developed to begin promoting, raising awareness and driving traffic to the new Thermomix website for more information Customer Price $40 All proceeds from the sale of Devil of a Cookbook 2012 will go to the Devil Island Project!