Spreading the word on Tassie caviar

TASMANIAN caviar is set to storm on to the international stage.

Huon Aquaculture launch premium caviar with special guest who is the owner of the word's oldest caviar house, picture of Christian Zuther Granerholz MD of Dieckmann Hansen Caviar in Hobart trying Tasmanian Caviar with Abby McKibben from Huon Aquaculture

TASMANIAN caviar is set to storm on to the international stage with an expert from the world’s oldest caviar house on hand to share some secrets.

Huon Aquaculture last night launched its 2015 season caviar harvest — and with input from Christian Zuther-Grauerholz, the co-owner of Dieckmann and Hansen, company founder Frances Bender is confident that Huon’s caviar can find a place in the world market.

Mrs Bender said Mr Zuther-Grauerholz, was particularly interested in the ocean-grown caviar.

“It is direct from the Southern Ocean and that’s one of those unique characteristics that no other caviar producer can claim on the international market,” she said.

“We’re not trying to be black caviar or beluga caviar. All we’ve ever wanted was to be uniquely Tasmanian and we think the new season caviar is just that.”

Huon sold out of its 2014 season hand-milked caviar three months ago with demand domestically far outstripping supply.

Last night was also the opening of Hobart’s newest restaurant, The Glass House on Brooke St Pier.

The venue has a Japanese-inspired menu by a former Iron Chef.