The elegant Pure South Dining restaurant, located at Southbank in Melbourne, has a long-standing relationship with King Island and has launched a limited-edition dinner series, ‘A Chef’s Tour of Tasmania’ celebrate the past two decades of championing the freshest, traceable and sustainably farmed ingredients from Tasmania.
This series is an extraordinary opportunity for mainland foodies and gourmets to celebrate 20 years of Pure South’s commitment to Tasmania’s finest produce.
“King Island Beef has been a cornerstone of our menu since 2004,” Pure South Dining founder and co-owner Phillip Kennedy said.
King Island grass-fed beef and Southern Rock Lobster feature in their fine dining menus. Additionally, King Island Steak Night has King Island beef front and centre every Tuesday at their casual all-day dining riverfront restaurant – Pure South Kitchen.
“Pure South Dining was born out of a trip to King Island in 2003. I got goosebumps when I arrived on the island and then we came back and met the farmers. People were sceptical when we opened as a Tasmanian-focused restaurant that specialises in produce from Tasmania,” he said.
“That’s now 20 years ago. We are an ambassador for King Island Beef for JBS. King Island beef is now the only beef on the menu… over the years, I and my staff have made many trips to the island and have met as many farmers as we can and have made many friends.”
Over the past 20 years, Pure South chefs have been associated with the now-in-sabbatical King Island Long Table lunch, expanding from preparing and cooking the lunch to providing cooking classes before the event.
“I remember the early days so well. The Long Table lunch included fun cooking classes. It was great for staff to not only be part of the event but to get out of the kitchen and meet with farmers and see where the produce comes from and how it’s grown,” Mr Kennedy said.
“I have watched the dry conditions and the impacts on the island. It’s hard for the farmers.” The restaurant has sourced specialty produce such as suckling piglets for their tail-to-nose menu events and local King Islanders have supplied eggs and other products.
“We have worked with the school’s hospitality students in the past and I hope we can do this again. It’s easier for us to send a Michelin-star chef and staff to the school than the students coming here. King Island District High School Hospitality students have dined in Pure South Dining in the past – I’m hoping we can organise something.”
Kennedy and co-owner Peter Leary have cultivated strong and enduring relationships ensuring unparalleled freshness and flavour.
“We have flights coming in daily from Devonport with fish straight from boats, and farm produce from across the state including King Island beef, cheese and rock lobster from the island,” he said.
The dinner series will feature a six-course degustation menu curated by Michelin star Executive Chef David Hall, which is focused on showcasing key ingredients from King Island and long-standing suppliers such as St Helens ‘Lease 65’ Oysters, Mount Gnomon Farm, and Pyengana Dairy.
A curated Tasmanian wine pairing will also be on offer.
Each week until July 31, guests will have the opportunity to meet and interact with producers, gaining insights into the stories behind each ingredient.