Given our tendency to nostalgia when we set out to create the Reserve Selection range we wanted to embody the hand crafted nature of the past with the precision of today.
Sprinkled by hand with a subtle Australian Native spice mix, Huon Ocean Trout is cold smoked for up to 24 hours and then gently cooked using warm oak smoke to ensure an unsurpassed succulent texture.
Posted by Susan on 29th May 2012
Wasn't sure what this would be like when I ordered but I thought it was worth a try. Definitely not disappointed and the problem is that I allowed others in the family to also trial and so it disappeared in one sitting...that is an average of 250 grams per person!