Possum a magic taste

TASMANIANS appear to be warming to the idea of eating possum meat and there are hopes of creating an export market for the fledgling local industry.

Carlton based artisan food producer Mic Giuliani recently cooked up a possum curry and was blown away by the taste and texture of the slow-cooked meat.

Last Sunday, Mr Giuliani trialled a possum confit, made by flavouring the meat with local herbs for 24 hours and then slowly cooking it in duck fat for at least 10 hours, to offer it at his Sirocco South stall at the Farm Gate market, in experiments that created plenty of interest.

"I found some local duck fat so I decided to try a confit," Mr Giuliani said.

"It is rich as all get out and cooked in the duck fat it is just divine."

His wife Jo declared "nobody will eat that", but after some initial negative responses to the idea, customers were won over by the taste.

"The thought of eating possum is a turn-off, I think because they're quite cute and unless they've destroyed your roses, you don't have a real beef against them," Mr Giuliani said.

With last week's batch a sell-out, Mr Giuliani is boosting production ahead of tomorrow's Farm Gate market.

"I hope to triple it this week and take it from there ... " he said.

"There could be a bit of an export market in it because it is a uniquely Tasmanian thing; this is the only state that you're allowed to eat them."

Mr Giuliani sources his possum from Richard Clarke from Bruny Island Game Meats, who also supplies to a growing number of butchers and food stores including bold foodies, The Aproneers at Lindisfarne.

The meat can also be purchased at Kingston Town Meats and Hill Street Grocer, New Town.

"People who try it love it but the big step is getting them to try it," Mr Clarke said.

sally.glaetzer@news.com.au

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