The Taste Of Tasmania
Hobart is a harbour city. Our association with the water is intrinsic to who we are and how we live. Our waterfront area has long been where we gather to play, relax and wine and dine.
the taste of tasmania
First events now on sale.
Full program revealed early November.
It’s Our Birthday!
Come celebrate Taste of Tasmania’s 30th birthday with a magical mystery tour of delicious food, superb drinks, fabulous entertainment, exclusive cooking workshops, demonstrations and dining events with an all-star line-up of local stars; a combination of talented celebrated nationally and local best kept secrets, as we tell the magical and mythical story of Tasmanian food and wine. Fun for the young and young at heart.
These events are exclusive to The Taste and have limited spaces, don’t miss out and book now.
Gin Supper Club: As a final hurrah to the Taste Culinary Program, join Christian Ryan from Aloft and Nick Raitt from Josef Chromy and Forty Spotted Gin and explore the art of pairing gin with food. With a focus on light and fresh menu that reflects the botanicals distilled in the gin, expect a plant focused menu with seafood paired with thoughtfully selected sips.
Flinders Island Long Lunch: A wild and rugged island that lies in the roaring forties, Flinders is the current hot spot for chefs and food lovers alike. Join Ettie’s Alice Chugg and Vlad Panevin for a multi-course lunch that features the best produce from the island’s surrounding waters.
Abalone Masterclass with Analiese Gregory: Franklin’s Head Chef Analiese Gregory features abalone on the menu regularly and in this exclusive session she’ll be demonstrating how to take an abalone and turn it into a rich, buttery mouthwatering delight.
A Table in the Valley: Join chef Steve Cumper as he cooks (and you eat!) from his new book, A Table in The Valley, co-authored with Elaine Reeves, while talking about his life in food, his love of the Huon Valley and its abundant variety of produce. Photo Credit: Tourism Tasmania & Nick Osborne
Of Sparkling and the Sea: Like peaches and cream or a coach and the team, oysters and sparkling wine are truly a perfect match as you’ll discover in this decadently delicious session with Ettie’s sommelier Alice Chugg and chef Vladimir Panevin.