Butchers Block, presented by Australian Good Meat
Dec.
28
12:00 pm12:00

Butchers Block, presented by Australian Good Meat

12:00PM: Lamb kofta with watermelon, strawberry, mint, feta and balsamic salad
3:00PM: Grilled flat iron steak with tomato and olive salad

Butchers Block is an interactive opportunity for visitors to celebrate locally grown beef and lamb. Learn more about where red meat comes from, the secrets behind matching wine and food, and hear first-hand from local Tasmanian farmers about sustainable red meat production.

The meaty masterclasses will demonstrate ways to cook some of the not-so-common cuts of beef and lamb, while visitors enjoy fresh-off-the-grill canapés paired with a glass of locally produced wine.

Joining the Butchers Block is Ben Milbourne, from Devonport’s CharlotteJack. Watch as he fires up the grill to create two delicious recipes highlighting the great Australian beef and lamb we all love.

Entry is free, and places are limited, so be quick! You simply need to turn up.

All demonstrations are located on the Mainstage. Please bring your Taste wine glass if you wish to have wine tastings.

Instagram ben_milbourne

View Event →
What’s Next in the World of Tassie Vino
Dec.
28
1:00 pm13:00

What’s Next in the World of Tassie Vino

Location: Mainstage Arena

Join Sommelier Alice Chugg and this panel of Tasmanian wine superstars as they discuss what’s next in the world of Tassie Vino. From the impact of climate change on our cool climate wines, to booming international demands and other cool stuff. While the future of Tasmanian wine could hardly be brighter, this discussion will be a fascinating insight into some of the challenges facing the industry. 


YOUR PANEL

Alice Chugg — Ettie’s
One of Tasmania’s bright young wine stars, Ettie’s sommelier Alice Chugg was nominated for Australian Gourmet Traveller’s Young Sommelier of the Year award and a finalist for the Electrolux Appetite for Excellence awards in 2014.  Alice is particularly interested in wines from small, sustainable grower-producers.

Gillian Lipscombe — Sailor Seeks Horse
Jimmy Watson Trophy winner, Gilli Lipscombe, with her husband Paul are part of the best of the new breed of Tasmanian winemakers. Resigning from their jobs in London, they did a vintage in Languedoc, and then headed to Margaret River to study oenology and viticulture. They worked in large, small, biodynamic, conventional, minimum and maximum intervention vineyards and wineries by 2010 they were in Tasmania when they found a derelict vineyard that had never cropped, having been abandoned not long after being planted in the Huon Valley, the coolest district in Tasmania. They are working as winemakers for celebrated Home Hill wines and manage Jim Chatto's vineyard in Glaziers Bay.

Natalie Fryar — Proprietor and Head Distiller The Abel Gin Co, Chief Sparkling Winemaker Pipers Brook Vineyard
As a winemaker Natalie Fryar has been flirting with Tasmania since 2001 where she was lured here by the ideal Tasmanian environment. Instrumental in establishing Jansz Tasmania as Australia’s sparkling wine specialist, Natalie has enjoyed a stellar career that has taken her all over the world, from the Great Western, WA to Champagne and finally home to Tasmania where she crafts her own rare and boutique sparkling wines. Feted and mulit-award winning, she is recognised as one of the country’s leading sparkling winemakers. 

Keira O’Brien — Winemaking Tasmania. Wine maker, Freelance food & drink writer
“ I have one of the best jobs in winemaking in Tasmania!”
Working with clients and vineyard from all over the state, Keira crafts wines for some of Tasmania's best known brands at Winemaking Tasmania. With several years’ experience in the industry in a range of roles from all aspects of winemaking, inspecting vineyards and advising clients on wine styles, branding, market positioning, pricing and more, Kiera’s at the coalface of the industry and keenly aware of the challenges facing the Tasmanian winemakers.

View Event →
The Great Tasmanian Cake Off
Dec.
28
3:00 pm15:00

The Great Tasmanian Cake Off

Judges: Michelle Crawford | Venue: Parliament Lawns | Performance Type: Free community event | Time: 3pm – 4pm | Price: FREE (register by Dec 20)

Have you got what it takes to be Tasmania’s best baker? Preheat your ovens, soften some butter and grease those tins, we want to see your baking skills.

The recipe is simple, use your imagination and create a Victoria Sponge inspired by Tasmania’s produce.  Get creative and chose the flavours that tell a Tasmanian story, we’ll be looking for innovative creations but ultimately it’s all about the taste.

The Rules | All entries need to be a Victoria Sponge, two layers of cake with your choice of filling. We're thinking Victoria Sandwich cakes here, each cake to comprise of 2 x 20cm tiers sandwiched together with your choice of filling.

The Judges | Recipe writer, food stylist and food curator Michelle Crawford lives in the Huon Valley and has worked with many of Tasmania’s top chefs and food producers as well as numerous magazines around Australia. Her Instagram-famous cottage kitchen with its wood-fired Rayburn is certainly no stranger to cakes (or crumpets, scones or slice)

Judith Sweet is a culinary icon in the Tasmanian food scene after more than 40 years of teaching, hosting television programs, writing, consulting, recipe development and event organising.  Judith is still searching out new flavours and sharing her passion for food.

And it wouldn’t be a cake competition without representation from the CWA and, rest assured, they will be representing. These ladies have been baking since before you were born and can spot an overcooked cake from 20 paces so make sure you bring only your best efforts.

If you or someone you know can prove to perfection and rise to the occasion, then enter now.

Instagram @_michellecrawford

View Event →
Butchers Block, presented by Australian Good Meat
Dec.
29
12:00 pm12:00

Butchers Block, presented by Australian Good Meat

12:00PM: Lamb kofta with watermelon, strawberry, mint, feta and balsamic salad
3:00PM: Grilled flat iron steak with tomato and olive salad

Butchers Block is an interactive opportunity for visitors to celebrate locally grown beef and lamb. Learn more about where red meat comes from, the secrets behind matching wine and food, and hear first-hand from local Tasmanian farmers about sustainable red meat production.

The meaty masterclasses will demonstrate ways to cook some of the not-so-common cuts of beef and lamb, while visitors enjoy fresh-off-the-grill canapés paired with a glass of locally produced wine.

Joining the Butchers Block is Ben Milbourne, from Devonport’s CharlotteJack. Watch as he fires up the grill to create two delicious recipes highlighting the great Australian beef and lamb we all love.

Entry is free, and places are limited, so be quick! You simply need to turn up.

All demonstrations are located on the Mainstage. Please bring your Taste wine glass if you wish to have wine tastings.

Instagram ben_milbourne

View Event →
Pickle Party — It's kind of a big dill
Dec.
30
11:30 am11:30

Pickle Party — It's kind of a big dill

Free Event: First in best dressed | Capacity 250 
Talent: Hannah Maloney & Michelle Crawford | Venue: Mainstage

Pucker up with Hannah Maloney from Goodlife Permaculture and Michelle Crawford for Tasmania’s biggest Pickle Party.  A free event that touches on waste reduction, preserving the seasons and home grown deliciousness through a long table pickling party.  Bring your excess produce, a clean jar and we’ll provide the brine and spices for this mega pickle and preserving day.   Pickle Party is for everyone, from tomato-squishing toddlers to gherkin-loving grannies.  Set on the Princess Wharf forecourt, we’ll have tables filled with the season´s excess bounty; carrots, radishes, zucchinis, fennel seeds, peppercorns and edible flowers like nasturtiums, calendula, and borage. We’ll show you how to pack your jars and top them up with our pickling brine. A special Pickle Party label with be available for participants to label their handiwork.

About Hannah | Hannah Maloney is Good Life Permaculture’s lead landscape designer and educator. She grew up on a city farm in Brisbane growing herbs and has more than 15 years of hands-on experience in designing, building and managing projects around urban agriculture, small-scale farming, permaculture and community development, including co-founding the Hobart City Farm. She has a post-graduate diploma in community cultural development, a diploma in permaculture and since 2009, has been teaching permaculture across Australia. 

About Michelle | Recipe writer, food stylist and photographer Michelle Crawford lives in the Huon Valley and has worked with many of Tasmania’s top chefs and food producers as well as numerous magazines around Australia. Her Instagram-famous cottage kitchen with its wood-fired Rayburn is certainly no stranger to pickling, preserving and jam making. Michelle enjoys sharing her knowledge and passion for cooking with occasional classes.

Instagram Goodlife_Permaculture & _MichelleCrawford

View Event →
Butchers Block, presented by Australian Good Meat
Dec.
30
1:30 pm13:30

Butchers Block, presented by Australian Good Meat

1:30PM: Lamb kofta with watermelon, strawberry, mint, feta and balsamic salad
4:30PM: Grilled flat iron steak with tomato and olive salad

Butchers Block is an interactive opportunity for visitors to celebrate locally grown beef and lamb. Learn more about where red meat comes from, the secrets behind matching wine and food, and hear first-hand from local Tasmanian farmers about sustainable red meat production.

The meaty masterclasses will demonstrate ways to cook some of the not-so-common cuts of beef and lamb, while visitors enjoy fresh-off-the-grill canapés paired with a glass of locally produced wine.

Joining the Butchers Block is Ben Milbourne, from Devonport’s CharlotteJack. Watch as he fires up the grill to create two delicious recipes highlighting the great Australian beef and lamb we all love.

Entry is free, and places are limited, so be quick! You simply need to turn up.

All demonstrations are located on the Mainstage. Please bring your Taste wine glass if you wish to have wine tastings.

Instagram ben_milbourne

View Event →
Butchers Block, presented by Australian Good Meat
Jan.
2
12:30 pm12:30

Butchers Block, presented by Australian Good Meat

12:30PM: Lamb kofta with watermelon, strawberry, mint, feta and balsamic salad
4:00PM: Grilled flat iron steak with tomato and olive salad

Butchers Block is an interactive opportunity for visitors to celebrate locally grown beef and lamb. Learn more about where red meat comes from, the secrets behind matching wine and food, and hear first-hand from local Tasmanian farmers about sustainable red meat production.

The meaty masterclasses will demonstrate ways to cook some of the not-so-common cuts of beef and lamb, while visitors enjoy fresh-off-the-grill canapés paired with a glass of locally produced wine.

Joining the Butchers Block is Ben Milbourne, from Devonport’s CharlotteJack. Watch as he fires up the grill to create two delicious recipes highlighting the great Australian beef and lamb we all love.

Entry is free, and places are limited, so be quick! You simply need to turn up.

All demonstrations are located on the Mainstage. Please bring your Taste wine glass if you wish to have wine tastings.

Instagram ben_milbourne

View Event →
Butchers Block, presented by Australian Good Meat
Jan.
3
1:00 pm13:00

Butchers Block, presented by Australian Good Meat

1:00PM: Lamb kofta with watermelon, strawberry, mint, feta and balsamic salad
3:00PM: Grilled flat iron steak with tomato and olive salad

Butchers Block is an interactive opportunity for visitors to celebrate locally grown beef and lamb. Learn more about where red meat comes from, the secrets behind matching wine and food, and hear first-hand from local Tasmanian farmers about sustainable red meat production.

The meaty masterclasses will demonstrate ways to cook some of the not-so-common cuts of beef and lamb, while visitors enjoy fresh-off-the-grill canapés paired with a glass of locally produced wine.

Joining the Butchers Block is Ben Milbourne, from Devonport’s CharlotteJack. Watch as he fires up the grill to create two delicious recipes highlighting the great Australian beef and lamb we all love.

Entry is free, and places are limited, so be quick! You simply need to turn up.

All demonstrations are located on the Mainstage. Please bring your Taste wine glass if you wish to have wine tastings.

Instagram ben_milbourne

View Event →