Gnocchi Masterclass & Sit Down Dining Experience
Dec
28
11:30 AM11:30

Gnocchi Masterclass & Sit Down Dining Experience

Talent: Matt Breen (Templo) | Venue: Riverside Kitchen | Price: $140
Suitable for vegetarians | Not suitable for GF or vegan

This event includes recipes, a sit down lunch and matched wines.

Discover how simple it is to turn a pantry ingredient like potatoes into feather-light gnocchi - the dumplings of the pasta world. In this up close and personal, hands-on workshop, Templo’s Matt Breen will show you how to make two types of gnocchi: potato and a semolina version, along with two simple sauces.  You’ll end the workshop at the Riverside Kitchen’s shared table to enjoy your handmade pasta.

About Templo | They’re known for their hand-made pasta and Sicilian flavours but Templo’s chef and co-owner Matt describes their menu as “Hobart food” rather than Italian. Much of the menu is sourced from within a 50km radius of the restaurant and Matt enjoys buying direct from local farmers. Matt left Tasmania to cook in the UK, Italy and Argentina before returning to Hobart. With stints at Saffire, Frank and Smolt restaurants before opening the tiny, 20-seat Templo; where communal dining is all part of the fun.

Instagram @templohobart

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Agrarian Kitchen - Sausage Making
Dec
28
3:00 PM15:00

Agrarian Kitchen - Sausage Making

Talent: Rodney Dunn (The Agrarian Kitchen) | Venue: Riverside Kitchen | Price: $160

This event includes generous tastings and a beverage.

Take the mystery out of sausage making by attending this hands-on class led by The Agrarian Kitchen’s Rodney Dunn. You’ll be mincing your own meat, stuffing sausage casings and learning how to tie sausage links just like the butchers do. Once the sausages are sorted, you’ll fire up a sausage sizzle and enjoy the fruits of your labour, accompanied by salads, relishes and sauces from The Agrarian Kitchen.

About The Agrarian Kitchen | When The Agrarian Kitchen Cooking School launched in the Derwent Valley 10 years ago it was one of the forerunners of the now, world-famous, Tasmanian food scene. Rodney’s cooking classes are enduringly popular a decade later and 18 months ago, Rodney and Severine opened The Agrarian Kitchen Eatery in New Norfolk. Awarded two hats by The Good Food Guide just four months after opening, the restaurant was recently included in The Australian’s Hot 50 restaurant list and was No. 32 in The Australian Financial Review’s Top 100 Australian Restaurants.

Instagram @agrariankitchen

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Forty Spotted Gin Blending Workshop
Dec
28
5:30 PM17:30

Forty Spotted Gin Blending Workshop

Venue: Riverside Kitchen | Performance Type: hands-on, workshop | 10pax | Price: $130 | This event is restricted to patrons over the age of 18 years

This hands-on workshop includes a bottle of your own gin blend to take home.

It’s the pure water and native botanicals that’s placing Tasmanian gins in the spotlight around the world. In this very intimate workshop, create your very own bespoke Tasmanian gin with Forty Spotted head distiller Rick Hoedjes. Discover the techniques and exotic botanicals used to make this much beloved spirit and how these effect the flavour and quality. Then the fun starts as you’ll produce a 200ml bottle of your very own exclusive gin blend from a vast range of Tasmanian native botanicals. (*200ml Gin valued at $50). To be able to make Gin you also have to taste it – before you learn the craft of distilling, you’ll sample a variety of Gin’s from the Forty Spotted range.

About Rick Hoedjes | Rick ‘Disco’ Hoedjes fancied a sea change moved to Tasmania was immediately offered a job at Lark cellar door after he went in for tasting. After a few shifts in the bottling line at the distillery, he must have displayed some sort of skill and was offered a brewing and distilling role at Lark in early 2015.

Rick has spent the last several months creating a library of some 75 different botanical distillates, including cacao powder, peat-smoked dried grapefruit rinds and nutmeg and experimenting with different blends to create a new series of small-batch seasonal gins each year under Lark’s Forty Spotted label.

Instagram @fortyspottedgin

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Where the Wild Things Are
Dec
28
6:00 PM18:00

Where the Wild Things Are

Talent: Sarah Glover | Venue: Main Stage | Price: $40
Suitable for GF | Not suitable for vegetarian

This events includes generous tastings.

Get ready to go ‘rogue’ with chef Sarah Glover as she brings her Wild Adventure Cookbook to life. You’ll enjoy tastings of Sarah’s fearless, fresh and foraged creations cooked in a style that’s best described as “choose your own adventure”. Watch as she demonstrates what’s possible in an outdoor “kitchen”. Her trusty Land Rover Defender, Harriet, serves as Sarah’s mobile kitchen.

About Sarah | Growing up in Lauderdale, Sarah was an enthusiastic outdoor eater from a young age - collecting fruit and vegies from the family’s backyard plot. As a chef and pastry chef who has worked in Tasmania, Sydney and New York, Sarah has travelled the world, but it was not until she returned to the island that she truly embraced her wild side. It was here, in the elements, that Sarah realised the concept of a kitchen did not need to be defined by stainless benchtops and grease traps. Instead, she took her cooking outside and let the landscape be her guide. She now creates and caters for events around the world while also running a wholesale biscuit company in Bondi.

Instagram @missarahglover

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A Very Scandi Breakfast
Dec
29
9:00 AM09:00

A Very Scandi Breakfast

Talent: Franca Zingler and Asher Gilding from Port Cygnet Catering | Venue: Riverside Kitchen | Performance Type: sit down dining experience | Price: $50 | Suitable for GF or Vegetarian

Start your day the Scandi way and make the most of Tasmania’s sunlit mornings with a waterfront breakfast. Inspired by their recent travels to Denmark´s remote Faroe Islands and capital city Copenhagen, Franca Zingler and Asher Gilding of Port Cygnet Catering are presenting a Very Scandi Breakfast.

Get exclusive access to the Taste site before the gates officially open for the day and feast on cinnamon buns topped with pearl sugar, dark rye bread smørrebrød: open-faced sandwiches topped with cured Tasmanian fish and pickled seasonal vegetables, fresh fruit, salads and probably a little more cake too. Tasmanian produce is at the heart of the menu, but the Northern-European influence is cleverly incorporated.

About Port Cygnet Catering | Port Cygnet Catering Co. is run by Franca Zingler and Asher Gilding, two chefs living and working in the Huon Valley.

Working with growers from small-scale sustainable farms, Port Cygnet Catering create seasonal menus which speak of time and place. They collaborate with growers, hunters, writers, chefs and Tasmanian bush food experts to serve interesting, creative and progressive food.

Instagram @portcygnetcatering

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Yum Cha for Kids
Dec
29
11:00 AM11:00

Yum Cha for Kids

Talent: Sally Ives | Venue: Riverside Kitchen | Price: $30
Suitable for vegetarians | Not suitable for GF

This event includes generous tastings.

Freshly made dumplings are basically a little package of edible happiness and if your child loves dumplings (what child doesn’t?) this class will give them the hands-on skills they need to make their own. Led by Cygnet’s dumpling diva Sally Ives, this workshop will guide children aged 8-12 through the dumpling making process - from making the wrappers, with rolling pins she’s brought from Beijing, to making the filling with veggies from her garden. At the end of the class you’ll sit down and enjoy your handmade dumplings.

About Sally | Sally was born and bred in Beijing but now calls Cygnet home and it is from there that she grows, cooks and eats her own food. Her garlic chive and egg dumplings are a popular item at the monthly Cygnet markets and she also runs the occasional cooking class teaching stir fries, noodle dishes, soups and of course, dumplings.

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Adam James – Wild Fermentation
Dec
29
1:00 PM13:00

Adam James – Wild Fermentation

Talent: Adam James (Rough Rice) | Venue: Kitchen Space | Price: $110
Suitable for vegetarians, vegans, and GF

This event includes two jars of pickles to take home.

This two-hour class with Adam James, covers the basic principles, history and methodology of wild (lactic) fermentation. You’ll be making two very different summer ferments from Japan and Georgia. Japan’s Shibazuke is made from eggplant, cucumber, shiso and myoga and is one of the three quintessential pickles of Kyoto. From Georgia you will make fermented green tomatoes that are preserved whole and stuffed with lovage and chilli in a brine spiked with black pepper and bay. Incredibly fragrant and crunchy, they are often served alongside cheese. Each participant will take home a jar of both ferments at the end of the session.

About Adam | Originally known for his Tricycle Cafe in Salamanca, Adam is now focusing on his fermentation off-shoot Rough Rice, which is a regular at the Farm Gate Market. His adventures in fermentation happen in his laboratory-like kitchen and include everything from Korean gojuchang, to Japanese miso variations and Chinese Sichuan chilli pastes. "I'm intrigued by how fermenting can heighten umami," he says. "With just a little time and salt, you can get incredible results."

Instagram @roughrice

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Wine Blending and Cheese
Dec
29
3:30 PM15:30

Wine Blending and Cheese

Talent: Nick Haddow (Bruny Island Cheese Co) | Venue: Riverside Kitchen | Price: $30 | This event is restricted to patrons over the age of 18 years

This event includes some cheese and wine tastings.

Discover your inner winemaker with Jeremy Dineen chief winemaker at Josef Chromy and Nick Haddow from Bruny Island Cheese. At this special workshop, you’ll learn the fundamentals of winemaking using base wines from Josef Chromy, where you will create your own perfect blend for sipping with cheese.

Nick and Jeremy will walk you through the intricacies of creating a wine blend that will match perfectly with Bruny Island Cheese. Working in teams, you’ll create a blend of pinot and at the end you will taste what other participants have made, compare and vote. The most successful blend will made into a special drop to be served during the Taste at the Josef Chromy stall in the Atrium. This is a fun workshop, not too serious that will give you insights into the winemaking challenges.

Instagram @brunyislandcheese

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A Dumpling Date
Dec
29
5:00 PM17:00

A Dumpling Date

Talent: Sally Ives | Venue: Riverside Kitchen | Performance Type: hands on workshop | Date: Saturday 29th December | Time: 5pm – 7pm | Price: $70 | Not suitable for gluten free. Suitable for vegetarians.

Who doesn’t love a good dumpling session? Those irresistible bundles of joy are a cinch to make if you know how, and in this workshop, Cygnet’s dumpling diva Sally Ives, shows you how to prepare traditional Chinese dumplings with everyday ingredients.

You’ll learn how to make the dough from scratch, prepare two fillings, a pork version and egg with wild fennel, master the art of the fold and the pleat, and then of course, how to cook your dumplings to perfection.

At the end of the class, you’ll sit down to a generous dumpling session with 10 dumplings to eat, a glass of wine and recipes to take home.

About Sally | Sally was born and bred in Beijing but now calls Cygnet home and it is from there that she grows, cooks and eats her own food. Her garlic chive and egg dumplings are a popular item at the monthly Cygnet markets and she also runs the occasional cooking class teaching stir fries, noodle dishes, soups and of course, dumplings.

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Matt Breen’s La Cucina Povera: A Shared Italian Meal
Dec
29
7:00 PM19:00

Matt Breen’s La Cucina Povera: A Shared Italian Meal

Talent: Matt Breen (Templo) | Venue: Riverside Kitchen | Performance Type: hands-on workshop and sit down dining experience | Price: $125 | Vegetarian available – Not suitable for GF

This is a hands-on workshop that concludes with a sit down meal served with drinks.

Simple recipes, simple food, la cucina povera’s literal translation is “the kitchen of the poor” but it’s a concept that manifests as a delicious celebration of the Italian flavours and dishes that can be created with the humblest of ingredients. From Florentine street food, regional breads and a drool worthy desert, you’ll cook a meal with Matt Breen using Tasmania’s finest ingredients, then dine at a shared table and discover why cucina povera is being celebrated and elevated to fine dining status.

About Matt Breen | It’s known for its hand-made pasta and Sicilian flavours but Templo’s chef and co-owner Matt describes the menu as “Hobart food” rather than Italian. Much of the menu is sourced from within a 50km radius of the restaurant and Matt enjoys buying direct from local farmers. Matt cooked in the UK, Italy and Argentina before returning to Hobart and stints at Saffire, Frank and Smolt prior to opening the tiny, 20-seat Templo.

Instagram @templohobart

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Matthew and Nick's Community Breakfast
Dec
30
8:00 AM08:00

Matthew and Nick's Community Breakfast

Talent: Matthew Evans (Fat Pig Farm), Nick Haddow (Bruny Island Cheese Co.) | Venue: Main Stage | Price: $40
Suitable for vegetarians and GF

This event includes full breakfast and a beverage.

Matthew Evans of Fat Pig Farm and Nick Haddow of Bruny Island Cheese Co. fire up the breakfast barbie. Matthew and Nick will be cooking up their favourite breakfast dishes (think home-made sausages and smoky baked beans) all served up mess hall-style and accompanied by a soundtrack fitting for a Sunday morning. Proceeds from this event will go towards supporting Colony 47, which provides support services for vulnerable Tasmanians.

About Matthew | Matthew runs Fat Pig Farm in the Huon Valley where he hosts regular Friday feasts showcasing the produce of the farm and surrounds. His Gourmet Farmer series on SBS has highlighted the joys - and sorrows - of making a life on a small farm, a role he came to after leaving his life as a high-profile Sydney restaurant critic.

About Nick | Nick’s passion for cheese landed him on Bruny Island in 2003 and since then he’s grown his artisan and raw milk cheese business into a venture that’s taken him around the world and won him numerous accolades. Nick has also starred in every season of the Gourmet Farmer and he has recently expanded his business to the Huon Valley, where he has a herd of purebred dairy cows.

Instagram @fat_pig_farm & @brunyislandcheese

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Cheese Making Workshop
Dec
30
10:30 AM10:30

Cheese Making Workshop

Talent: Analiese Gregory (Franklin), Bruce Kemp (Flowerpot Cheese) | Venue: Kitchen Space | Price: $150

This event includes cheese tastings and a small selection of cheeses to take home.

Immerse yourself in cheese goodness as you talk it, make it and eat it with Franklin’s Head Chef Analiese Gregory and Flowerpot Cheese’s Bruce Kemp.  This exclusive hands-on class will take the mystery out of the magic of cheese making.  You’ll work in teams to create paneer, a burrata curd, creme fraiche, fig leaf banon and triple cream brie. You will take home a range of finished cheese and others to be finished at home.

About Analiese | Analiese moved to Hobart from Sydney (by way of elite kitchens in London, Spain, Morocco and France) to become Head Chef at Franklin. She has subsequently immersed herself in the food culture of Tasmania - hunting, fishing, foraging, growing and making. Her passion for cheese making has bloomed after a tutorial with Flowerpot Cheese’s Bruce Kemp and she now makes her own cheese using wild mould from Franklin’s cellars.

Instagram @analiesegregory & @flowerpotcheese

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Sweet, Summer Baking
Dec
30
2:00 PM14:00

Sweet, Summer Baking

Talent: Franca Zingler (Port Cygnet Catering) | Venue: Riverside Kitchen | Price: $50
Suitable for vegetarians | Not suitable for lactose intolerant or GF

This event includes recipes and generous tastings.

The days are long but the summer fruit season in Tasmania is short, so we say make the most of raspberries, red currants and cherries while you can. The only downside is, how will you eat them all? That’s where pastry chef Franca Zingler comes in with a fruit dessert masterclass during which you’ll learn how to make three luscious fruit-based desserts. Watch and learn as Franca shares the tricks and tips she picked up in top kitchens around the world and makes a glorious stacked summer berry tart, a fresh raspberry Swiss roll (it’s easier than you think!) and a oh-so-moreish cherry dessert. You’ll enjoy a taste of each dessert along with a chilled glass of sparkling.

About Franca | Franca was born in Germany in 1986. After finishing school and working in theatre, she found her passion and trained as a pastry chef at the Michelin starred ‘Traube Tonbach’ in the Black Forest, where she learned the art of French pâtisserie and traditional German baking. In 2009, she left her hometown of Ulm in the south of Germany to move to Sydney where she worked for Adriano Zumbo and later Orto Trading Co. Moving on to Cornersmith Cafe and Picklery in Marrickville, she found a community likeminded chefs, producers and creative minds that share her values. Franca worked at Cornersmith as a chef and teacher, and also worked on their first cookbook.

Instagram @portcygnetcatering

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A Farmer’s Feast: Dishing up the Dirt
Dec
30
7:00 PM19:00

A Farmer’s Feast: Dishing up the Dirt

Talent: Stan Robert (Fat Carrot Farm), & Mike & Lauren Layfield (Felds Farm) | Venue: Riverside Kitchen | Price: $120

This special collaboration event is your chance to eat like a farmer: a field to feast dinner that shines a light on some of the producers who get their hands dirty to help shape Tasmania’s culinary landscape. What better way to eat local than sitting down, family style, at a long table laden with food harvested that day, and prepared by the farmers who grew it. These are three chefs who are farmers, or are they farmers who are chefs? You'll dine on a seasonal, locally inspired menu paired with selected beer from Hobart Brewing Co and cider from Willie Smith´s.

Stan’s word of mouth dinners are legendary pop up events that sell out in minutes.  And when Mike and Lauren aren’t wrangling geese and running their thriving market garden, Mike’s a chef at Fat Pig Farm and Lauren cooks for the 24 Carrot schools program.

Stan worked at some of Adelaide’s top restaurants but then decided that the chef’s life wasn’t for him. Instead he went and got a Ph.D. in genetics, worked as a marine scientist and spent his leisure time growing vegetables, cooking and travelling. During this time, he realised that the best food to eat was not from restaurants but rather street food or simple peasant meals cooked in their homes using the freshest local ingredients. He has spent the last 20 years learning how to cook simple peasant food - the nam prik num in a small kitchen in central Thailand, Provençal fish soup learnt from the fishmonger’s wife at a village market in France, chiles rellenos in the Mexican farm workers’ hut on an orchard in Washington state, pasta from a Nonna in a farmhouse kitchen in Emilia Romagna - to name a few. He travels to eat and learn and now grows vegetables as Fat Carrot Farm.

After a collective eighteen years as chefs, Lauren and Michael Layfield set up Felds Farm, a small Market Garden in Bagdad, Tasmania. Producing vegetables, eggs and naturally-leavened bread, the couple supply some of Hobart’s best restaurants, as well as the Bream Creek Farmers Market. Their shared passion for food and where it comes from was fostered throughout their careers. In England working with seasonal heirlooms, forage and local hunters’ game; in Melbourne cooking Great Ocean Duck, beachside natives and other stellar Australian producers including Petit Ingredient and Tivoli Road Bakery. From these experiences it was a natural progression into farming, with a focus on flavour and quality.

Instagram @fatcarrotfarm & @feldsfarm

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Licensed to Grill
Dec
31
10:30 AM10:30

Licensed to Grill

Talent: Craig Will (Stillwater) | Venue: Riverside Kitchen | Price: $110

Become a BBQ boss, a crackerjack with charcoal and a five-star flame master in this up close and personal experience with Stillwater’s Craig Will. You’ll learn the smoky art of cooking over charcoal to produce the best BBQ you’ve ever tasted, using nothing more than fire and local produce. Craig will walk you through his techniques for creating delicious dishes every time from the best cuts, grilling vegetables, what wood works well for creating charcoal and what else you can cook over a grill, even dessert.

Craig Will is the executive chef and co-owner of Stillwater in Launceston. “I developed an interest in cooking early on,” says Craig. “We had a large veggie and fruit garden and a massive walnut tree in our backyard provided the nuts for my great grandmother’s prize walnut cake recipe, one I still use to this day.” He focuses on using local produce to create dishes he describes as “crowd-pleasing” at both Stillwater and its sister restaurant Black Cow Bistro.

Instagram @stillwater_tas

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Of Sparkling and Sea
Dec
31
1:30 PM13:30

Of Sparkling and Sea

Talent: Alice Chugg and Vladimir Panevin (Ettie’s) | Venue: Riverside | Price: $65 | This event is restricted to patrons over the age of 18 years

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.   You’ll taste three freshly shucked oysters from three distinctly different regions of Tasmania, each matched with a glass of the island’s finest sparkling along with a selection of oysters given Vladimir’s elegant bistro treatment.

In 2017 sommelier Alice Chugg was nominated for Australian Gourmet Traveller’s Young Sommelier of the Year award and she is particularly interested in wines from small, sustainable grower-producers.

Instagram @ettieshobart

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New Year's Eve
Dec
31
to Jan 1

New Year's Eve

From your favourite 80s hits and power ballads to contemporary hits, The Taste symphony and guest singers will be playing your favourite hits including burlesque to jazz to the Taste Big Band don’t miss out on this night of nights. 

Follow us on Facebook and Instagram to stay updated! On sale now!


For all enquiries or issues relating to purchasing tickets please contact:
Theatre Royal T: (03) 6233 2299 E: boxoffice@theatreroyal.com.au 
Terms & Conditions  Download PDF

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Taste of Tasmania’s Pop Up Beer Fest
Jan
1
4:00 PM16:00

Taste of Tasmania’s Pop Up Beer Fest

Talent: Craft Brewers with Craig Will | Venue: Mainstage | Performance type: large-scale event | Price: $35 | This event is restricted to patrons over the age of 18 years

This event contains meat

Welcome to the world’s shortest beer fest: Two hours, ten breweries, one meat tray. What better way to kick off the year in the ultimate battle of the beers, in the mainstage area in front of PW1, we’re setting up the speediest beer garden ever. You’ll learn about the fine art of judging craft beer, and hear from brewers about their products. Tickets include 10 tasting vouchers, an official beer tasting glass and beer drinking snacks cooked by Stillwater’s Craig Will. You’ll have the chance to vote for your favourite brew and the winner will be crowned Taste of Tasmania Craft Brewer of the year.

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Korean Anju : The art of beer snacks
Jan
1
4:30 PM16:30

Korean Anju : The art of beer snacks

Talent: DC Lim | Venue: Riverside Kitchen | Performance type: Demonstration style class | Price: $50 | Not suitable for vegetarians |This event is restricted to patrons over the age of 18 years

Demonstration style class with snacks with matched drinks

Looking for something to soak up that New Year’s Eve excess? You can’t go past an Anju session featuring Korean fried chicken with a wake-me-up side of kimchi, especially when it’s cooked by Hobart’s Korean fried chicken impresario DC Lim.

What does Anju mean? Anju is the Korean word for salty, crunchy or spicy snacks that pair well with alcohol. Beyond pub grub, Anju is the people’s food, simple, affordable with punchy flavours and textures best served alongside your favourite larger. DC Lim will show you how to make three Anju dishes from Korea and give them the Tasmanian treatment using delicious local produce, each perfectly matched with a glass of the state’s finest tipples. Tastings at this demonstration style class will be served shared table style so bring a group of friends and welcome the new year Anju style; Geonbae!

About DC | Korean-born DC Lim was named 2016’s Chef of the Year by the Tasmanian Hospitality Association. He’s worked in some of the island’s best restaurants but these days he’s better known for taking Korean fried chicken to the masses with his food truck, Munchies Street Food. Why a food truck rather than a high-end kitchen? “People can’t always spend money eating out,” he says. “I want them to be able to enjoy my mum’s sauces, Korean chicken powder, and more without having to head out. This way, they can buy it, enjoy it on a low budget way and spend family time together.”

Instagram @munchiesstreetfood

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Luke Burgess Dinner (ex Garagistes) 
Jan
1
7:00 PM19:00

Luke Burgess Dinner (ex Garagistes) 

Venue: Riverside Kitchen | Performance Type: sit down dining event | 70 pax | Price: $160

Since ground breaking restaurant Garagistes closed its doors in 2015, chef Luke Burgess has been busy travelling the world as a food and travel photographer, guest appearances at Sydney restaurants and getting his hands dirty in a farming venture just out of Hobart.  But we’ve convinced him to get back on the pans and for one night only you can revisit some favourites with Luke at the helm.  We’re not sure what’s in store, but we know it will be the best on the day, depending on what the fisherman has caught that morning, what the farmer has harvested that day, what the winemaker has hidden in his cellar, all given the delicious Luke Burgess treatment.  This really is a dining experience you won’t want to miss!

About Luke | In 2006 Luke moved to Tasmanian in search of a culinary adventure that would mark the beginning of an exciting journey working with local fishermen, small growers and other artisan producers in the state.  Inspired by a stint at Copenhagen’s Noma in 2010, Luke opened Garagistes in Hobart, creating a casual communal environment that specialized in natural wines and produce sourced from Tasmania. Garagistes quickly hit a nerve with the public and the industry, rapidly earning accolades. In 2011, Luke won Best New Talent in the Australian Gourmet Traveller Restaurant awards, scored two stars in the Gourmet Traveller restaurant guide and Garagistes was nominated number 17 in the top 100 restaurants nationally. Since closing Garagistes in 2015, Luke has cooked in 8 different countries in collaboration with industry colleagues and hosts, run 10 William St in Sydney and is currently working on a farm based business. 

Instagram @lukeburgess77

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Flinders Island Long Lunch
Jan
2
1:00 PM13:00

Flinders Island Long Lunch

Talent: Alice Chugg and Vladimir Panevin (Ettie´s) | Venue: Kitchen Space | Price: $150

Having spent time exploring and cooking on Flinders Island in early 2018 as part of the inaugural Flinders Island Food Festival, sommelier/chef duo Alice Chugg and Vladimir Panevin will be showcasing their favourite producers from this remote island paradise in a very special long lunch event. Expect to taste some of Australia´s most flavourful produce from an island that lies in the roaring forties and is known to only a few. Vladimir will be cooking over the coals and guests can expect a four course lunch including crayfish, lamb and wallaby using island along with dessert that might include berries with hay scented custard honey. It depends what the ingredients these intrepid cooks can source and forage direct from the island. Alice will pair the dishes with a cocktail featuring Flinders Island gin and Tasmanian wines.

With a population of just 1000 people, Flinders Island has long flown under the foodie radar. However, the first Flinders Island Food Festival - held in April this year - has showcased its unique produce and chefs are now keen to experience more of what it has to offer. Be amongst those who are in the know about this new food destination and enjoy the best food and wine this wild island has to offer.

Instagram @ettieshobart

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Native Bush Tucker
Jan
2
2:30 PM14:30

Native Bush Tucker

Talent: Nita Education | Venue: Main Stage Forecourt  | Price: $50

Australia is home to the oldest living culture on earth and this year the Taste of Tasmania is proud to present the fundamentals of local bush food from Tasmania’s traditional Palawa people. Palawa culture is distinct from mainland Aboriginal culture and this intimate session provides a unique insight into a culture that has lived and thrived on the island for more than 40,000 years.

Tasmanian Aboriginals were cut off from mainland Australia in around 6000 BC by rising sea levels and then lived in complete isolation until British contact almost 8000 years later.

With sophisticated and detailed knowledge of the environment, Tasmania’s first people knew how to utilise the natural resources available to them. In Tasmania, with such diverse landscapes and expansive coastline, this resulted in an extremely rich and varied diet, higher in protein and vitamin C than on the mainland of Australia.

An important year round food source was the native pigface. The fruits of the pigface are edible, with a salty strawberry flavour. This plant is still widely used by Tasmanian Aboriginal people today for its medicinal properties, providing relief from stings, bites, wounds, and food just as it has been for more than 2000 generations.  Learn more about the fundamentals of bush tucker, cook bush bread over an open fire, dine on abalone and possum back strap and taste pigface chutney.

Instagram @nitaeducation

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Forty Spotted Gin Blending Workshop – Second Event
Jan
2
3:45 PM15:45

Forty Spotted Gin Blending Workshop – Second Event

Venue: Riverside Kitchen | Performance Type: hands-on, workshop | 10pax | Price: $130 | This event is restricted to patrons over the age of 18 years

This hands-on workshop includes a bottle of your own gin blend to take home.

It’s the pure water and native botanicals that’s placing Tasmanian gins in the spotlight around the world. In this very intimate workshop, create your very own bespoke Tasmanian gin with Forty Spotted head distiller Rick Hoedjes. Discover the techniques and exotic botanicals used to make this much beloved spirit and how these effect the flavour and quality. Then the fun starts as you’ll produce a 200ml bottle of your very own exclusive gin blend from a vast range of Tasmanian native botanicals. (*200ml Gin valued at $50). To be able to make Gin you also have to taste it – before you learn the craft of distilling, you’ll sample a variety of Gin’s from the Forty Spotted range.

About Rick Hoedjes | Rick ‘Disco’ Hoedjes fancied a sea change moved to Tasmania was immediately offered a job at Lark cellar door after he went in for tasting. After a few shifts in the bottling line at the distillery, he must have displayed some sort of skill and was offered a brewing and distilling role at Lark in early 2015.

Rick has spent the last several months creating a library of some 75 different botanical distillates, including cacao powder, peat-smoked dried grapefruit rinds and nutmeg and experimenting with different blends to create a new series of small-batch seasonal gins each year under Lark’s Forty Spotted label.

Instagram @fortyspottedgin

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Art of Aperitivo
Jan
2
6:00 PM18:00

Art of Aperitivo

Talent: Oskar Rossi and Federika Andrisani (Fico) | Venue: Kitchen Space | Price: $65 | This event is restricted to patrons over the age of 18 years

More than just a drink designed to whet the appetite before an evening meal, aperitivo is a state of mind - those glorious few hours when the afternoon is golden, conversation is flowing and chic drinks are accompanied by tempting morsels that hint at the meal to come. Join Fico’s chefs and co-owners Federica Andrisani and Oskar Rossi at this exclusive session, where you’ll enjoy three aperitifs, each matched with a small bite and all demonstrated and explained by the talented Fico crew. You’ll be living la dolce vita Hobart-style!

Neapolitan Federica and Tasmanian Oskar met while working at the Michelin-starred El Coq in Italy’s Veneto region four years ago and soon become partners in both work and love. They returned to Hobart, Oskar’s hometown, and made a name for themselves with successful modern Italian pop-ups before opening Fico. The menu is small but perfectly formed and the roasted, claw-on pigeon is worth overcoming any potential squeamishness for. Pasta at the restaurant is handmade and their philosophy dovetails perfectly with that of Federica’s hometown: “[in Naples] every day is a good day to stay together, with family or friends and to eat good food and drink good wine.”

Instagram @ficohobart

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Lark Whisky Masterclass
Jan
2
8:00 PM20:00

Lark Whisky Masterclass

Talent: Bill Lark | Venue: Riverside Kitchen | Performance Type: Demonstration with tasting | Price: $120 | This event is restricted to patrons over the age of 18 years

Take a late night ramble and discover the secrets of this much loved tipple with Bill Lark, who will take you through the basic techniques used to fully appreciate a fine whisky. Discover the drams you’ll love and the science, art and passion that goes into making every bottle of Lark Single Malt Whisky.

About Bill Lark | While fly fishing with his father-in-law in the central highlands of Tasmania, Bill Lark realised that everything you need for a world-class whisky was in Tasmania: rich fields of barley, an abundance of wonderfully pure soft water, highland peat bogs, and the perfect climate to bring all the ingredients together in a marriage of science, art and passion. Surrounded by barley fields and the gentle flowing of the Clyde River, Bill remarked to Max, “I wonder why there isn’t anyone making malt whisky in Tasmania”.

That simple conversation between Bill Lark and his father-in-law became a history-defining moment. Bill’s heart, passion, and adventurous spirit in overturning a century-and-a-half long ban on distilling sparked not only a whisky distillery, but an entire industry, and it's this spirit that continues to drive the industry to this day.

Instagram @larkdistillery

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A Tale of Two Ingredients Pasta Workshop
Jan
3
10:00 AM10:00

A Tale of Two Ingredients Pasta Workshop

Talent: Oskar Rossi and Federica Andrisani, Fico | Venue: Riverside Kitchen | Performance Type: hands-on workshop | Price: $110 | Not suitable for GF

This hands-on workshop includes tastings and pasta to take home.

What is this alchemy that turns such simple ingredients (flour and eggs) into the silky wonder that is freshly made pasta? Discover for yourself in this intimate, hands-on class with Oskar Rossi and Federika Andrisani of Fico, recently named by The Australian as one of Australia’s Hot 50 restaurants. They’ll take you through the process of pasta-making and you’ll leave with two types of fresh pasta to cook at home as well as a jar of Fico’s housemade sugo.

Neapolitan Federica and Tasmanian Oskar met while working in Italy’s Veneto region four years ago. They returned to Hobart, Oskar’s hometown, and made a name for themselves with successful modern Italian pop-ups before opening Fico. Pasta at the restaurant is handmade and their philosophy dovetails perfectly with that of Federica’s hometown: “[in Naples] every day is a good day to stay together, with family or friends and to eat good food and drink good wine.”

Instagram @ficohobart

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A Table in The Valley
Jan
3
12:45 PM12:45

A Table in The Valley

Talent: Steve Cumper | Venue: Riverside Kitchen | Performance Type: A sit down demonstration experience with multiple tastings matched with three Huon Valley ciders | Price: $65 | This event is restricted to patrons over the age of 18 years

A sit down demonstration experience with multiple tastings matched with three Huon Valley ciders.

Right on Hobart’s doorstop is the stunning Huon Valley, oozing an abundance of produce, it’s possibly one of Australia’s most diverse food regions. 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.  Each dish will be matched with a range of ciders of produced in the Huon Valley and you’ll learn how to taste cider and about Tasmania’s resurgent cider culture.

About Steve | Prior to becoming the chef and owner of Cygnet’s much-loved Red Velvet Lounge for many years, Steve was the founding chef at Peppermint Bay. His love for Tasmanian people and produce has only grown in the 15 years he has been living here and he recently unpacked his pans and knives in the kitchen of the Ferntree Tavern where a generous menu as well as a mouthwatering array of cakes greets hill-loving cyclists and food-loving patrons.

Instagram @stevecumper1

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