Tassal Salmon Shop Leaps to the Mainland
Tassal celebrated the recent opening of its first mainland Salmon Shop with a stylish cocktail celebration designed to openly showcase a passion for all things salmon.
Two of Melbourne’s most loved and talented chefs, Shane Delia of Maha and Gabriel Gaté, worked their culinary magic from the Siemens Cooking Studio, a presentation area in the heart of Tassal’s new shop for all guests to see and enjoy.
Guests grazed on a number of salmon delights including Delia’s inspiring ‘salmon kibbeh neya with smoked corn foam’, and ‘salmon and feta doughnuts with spiced walnut praline’. Gaté in turn delighted in the classic sophistication of ‘smoked salmon parcels with a Tassal Creole surprise’ and ‘golden salmon cubes with dukkah and herbs’. Nearby, Asian Master Sam Chen from Moulin Rouge indulged with a stream of sublime sushi and sashimi treats.
In reference to Tassal’s 24 year history, the Premier of Tasmania, the Hon. David Bartlett, was on hand to celebrate the opening and cheekily offer a few inspiring culinary hints to the top Melbourne chefs. The Premier also demonstrated some of his epicurean techniques when cutting a giant cake – an official marker for the Tassal opening.
MC Grace McClure was living proof of the benefits of this natural Superfood, looking the picture of perfect health as she delved deeper on the behalf of guests, encouraging Delia, Gaté and Chen to give away as many salmon cooking secrets as possible.
The night was also a chance for guests to explore the spectacular-looking shop, the result of Mim Design’s stellar touch. Away from the Siemens Cooking Studio, guests discovered the new retail section, deli area and café. The interactive salmon pond was also an unexpected entertainment feature for many on the night!
Tassal Salmon Shop Business Manager, David Forrest, was delighted by the evening and by the shop’s arrival in general.
“We’re thrilled to be here. We wanted to give everyone time to settle into our new Kew home before hosting this cocktail celebration, which is a real milestone in our journey to the mainland. It is a privilege to have such amazing local chefs sharing their talent and passion for salmon this evening, and we hope everyone leaves inspired by just how versatile a fish Tasmanian salmon is,” said Forrest.
Regular cooking presentations will be held at the Salmon Shop, as well as private salmon cooking classes. Opening hours are Mon – Fri, 7.30am – 6.00pm / Sat & Sun, 7.30am – 4.00pm.