Providence Stallholder

Katsu by Lilly Trewartha

Lilly Trewartha brings her Tasmanian take on Japanese katsu back to Taste, this time with local fish and homemade tofu burgers, with plenty of punchy extras. Fried fish katsu with nori tartare and lettuce, or a tofu katsu with apple BBQ sauce, curry mustard and shaved cabbage. Pair it with a strawberry spritz, appropriately made with Endangered Distilling’s katsu crust vodka.