Sausage Making — Agrarian Kitchen
Dec.
28
3:00 pm15:00

Sausage Making — Agrarian Kitchen

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

This event includes generous tastings and a beverage.

Know your bratwurst from your knackwurst?
Everyone loves a good banger, but few know the secret sauce to make them yourself. Enter Rodney Dunn, from Agrarian Kitchen, who’s hauling in his mincers, sausage stuffers and smoker to show you just how easy this important life skill is. In this very special class, you’ll make three very different sausages, the iconic German sausage, a juicy bratwurst, a Classic Chicago Hot Dog, where you’ll learn how to create that smooth smoky filling and finally a kofta, a skinless sausage that’s best wrapped in a lemon leaf and grilled over the coals.

Finish off this sausage fest with all the sides, mustards, salads and a poppy seed bun out on the riverside deck. Selecting ingredients, special equipment and tying techniques, Rodney will tell all, but there’s only a few spots left, so you’ll need be quick to get the sauce.

You’ll walk away knowing how to make three very different styles of snags, a German style bratwurst, a classic Chicago beef hot dog and a lamb kofta.

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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Where the Wild Things Are — Sarah Glover
Dec.
28
6:00 pm18:00

Where the Wild Things Are — Sarah Glover

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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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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Sweet, Summer Baking — Franca Zingler
Dec.
30
2:00 pm14:00

Sweet, Summer Baking — Franca Zingler

Talent: Franca Zingler (Port Cygnet Catering) | Venue: SMEG Culinary 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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Abalone Masterclass with Analiese Gregory
Dec.
30
4:30 pm16:30

Abalone Masterclass with Analiese Gregory

Talent: Analiese Gregory (Franklin) | Venue: SMEG Culinary Kitchen | Price: $70

This is a demonstration style class that includes recipes, tastings and a glass of sparkling.

The cold, pristine waters of the Tasman Sea provide ideal conditions for high-quality wild abalone, where divers swim to great depths for this prized shellfish.  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.

There are many ways to prepare abalone, but if you don’t know what you’re doing, the delicate flesh can become rubbery and tasteless. In this event, expect the abalone to hit the coals with chargrilled abalone and guanciale skewer with abalone liver sauce, if you prefer it raw there’s sashimi of abalone foot and perhaps abalone rice or abalone omelette. Some like it raw; others prefer to quickly pan-fry it in a little butter however you fancy, Analiese shows you three delicious recipes using this highly prized mollusk.

About Analiese | Analiese moved to Hobart from Sydney after working at Sydney’s Quay and Bar Brosé, Bras in France and Mugaritz in San Sebastián, to become Head Chef at Franklin and has immersed herself in the food culture of Tasmania - hunting, fishing, foraging, growing and making. She regularly dives for sea urchin and abalone off Bruny Island.

Instagram franklinhobart

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A Farmer’s Feast: Dishing up the Dirt — Fat Carrot & Felds Farms
Dec.
30
7:00 pm19:00

A Farmer’s Feast: Dishing up the Dirt — Fat Carrot & Felds Farms

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

Celebrate the harvest and eat like a farmer at this field to feast dinner prepared by three chefs who are farmers, or are they farmers who are chefs? 

This mulit-course feast, matched with some special small-batch brews from Hobart Brewing Co and Willie Smiths Organic Cider, gives you the chance to taste some flavour packed produce sourced from ethical and sustainable producers featuring ferments, preserves, and cured farmhouse delights. 

Depending on the day’s harvest, the menu might include sweet roasted carrots glazed with elderflower vinegar, handmade pasta with wilted greens and salted duck eggs, slow-smoked and roasted goat with pink eye potatoes, crusty farmhouse bread with homemade butter and a lush pavlova with plenty of rhubarb for dessert.  Hearty summer fare served family style at a long table, get your friends and family together and celebrate the abundance of the Tasmanian summer.

Instagram @fatcarrotfarm & @feldsfarm

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Licensed to Grill — Craig Will (Stillwater)
Dec.
31
10:30 am10:30

Licensed to Grill — Craig Will (Stillwater)

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

Go beyond the humble snag and take your BBQ technique to new culinary heights with Still Water’s Craig Will.   With an ethos of simplicity in cooking and his passion for good produce Craig will show you the gentle art of cooking over charcoal using Tasmania’s finest ingredients. On the menu is chargrilled squid with yuzu and ink, flat iron steak with chimichurri, Cape Grim ‘tomahawk” steak and wagyu fat potatoes and of course, let’s not forget dessert (don’t ever forget dessert) a burnt pavlova crowned with the best of Tasmania’s summer fruits.  Tickets include lunch and a glass or two to sip on, this is one meat lovers experience that won’t burn a hole in your pocket.

Menu (subject to change)

  • Charcoal grilled squid (or octopus), yuzu and ink, herbs and green wheat

  • Cape Grim ‘tomahawk’ steak, charcoal grilled with beetroot jam

  • Flat iron steak, charcoal grilled with chimichurri

  • Broccoli head, lemon chilli, parmesan

  • Wagyu fat potatoes, whipped sour cream and horseradish

  • Wild rocket, merlot vinegar and pine nuts

  • Burnt Pavlova, passionfruit cream, vanilla strawberries


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 the Sea — Ettie's
Dec.
31
1:30 pm13:30

Of Sparkling and the Sea — Ettie's

Talent: Alice Chugg and Vladimir Panevin (Ettie’s) | Venue: SMEG Culinary Kitchen | 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 1 Jan.

New Year's Eve

VIP TICKETS SELLING FAST!

For all enquiries or issues relating to purchasing tickets please contact:
Theatre Royal — T: 03 6146 3300 E: boxoffice@theatreroyal.com.au 
Download: Terms & Conditions


The Taste's New Year’s Eve Speakeasy Ball 
It’s time to party like it's 1928 with a once in a lifetime event to celebrate the 30th year of The Taste Festival.A sea of brass, tuxedos and feather boas will be overtaking the whole festival with stages blaring everything from Bossa Nova to big bands playing Beyoncé!

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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

Taste's Pop Up Beer Fest includes:

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 — Munchies Street Food
Jan.
1
4:30 pm16:30

Korean Anju: The art of beer snacks — Munchies Street Food

Talent: DC Lim | Venue: SMEG Culinary 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: SMEG Culinary 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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The Perfect Scoop — Matthew Evans (Fat Pig Farm)
Jan.
2
10:00 am10:00

The Perfect Scoop — Matthew Evans (Fat Pig Farm)

Talent: Matthew Evans (Fat Pig Farm) | Venue: SMEG Culinary Kitchen | Price: $100

This is a hands–on workshop that includes ice cream! 

It’s a little known secret that Matthew Evans is a dab hand at the ice-cream churn. Given the luscious fruits available this time of year, it’s the perfect season to join Matthew as he shows you how to make fruity fancy ices.

Ever wanted to know how to turn milk into a sublime ice-cream? Wondering why the stuff you buy is full of chemicals and skim milk powder, with barely a drop of cream in sight? In the perfect season for ices, this hands-on workshop is where you’ll learn the art of making the most sublime ice-cream, sorbet, granita, and sherbet. Using common ingredients and simple techniques that don’t always rely on an ice-cream machine, Matthew will show you how to keep the freezer stocked with great tasting summer treats. He’ll define what exactly is a sorbet, a granita, and a sherbet, with a nod to gelato, too.  This is a hands on workshop that includes a lot of ice cream

Instagram @fat_pig_farm

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Flinders Island Long Lunch — Ettie's
Jan.
2
1:00 pm13:00

Flinders Island Long Lunch — Ettie's

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

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 its surrounding waters.  Feast on a menu featuring crayfish, lamb and wallaby, plenty of fresh greens and wild sea succulents along with dessert that includes berries with hay scented custard and local 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.

Flinders Island Menu (subject to change)

  • Potato saltbush focaccia

  • Crayfish Brioche

  • Wallaby tartare with sea succulents (sea blight and samphire)

  • Warm Salad of Flinders Island Octopus

  • Warrigal Greens with Flinders Island Hot sauce vinaigrette

  • Wild Fennel Braised Lamb with greens

  • Toasted Hay Panacotta with Flinders Island Honey & Berries

Instagram @ettieshobart

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Native Bush Tucker — NITA
Jan.
2
2:30 pm14:30

Native Bush Tucker — NITA

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

Bush Tucker Lunch from NITA includes: Kunzea, Native Currant and Coastal Currant, Bracken Fern, Samphire, Ice Plant Fruit, Leaves and Flowers, Saag Seeds, Snotty Gobble Bliss Bombs, Native Oxalis (sour gummy worms) and Grass Tree Flower Seeds. 

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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Art of Aperitivo — Fico
Jan.
2
6:00 pm18:00

Art of Aperitivo — Fico

Talent: Oskar Rossi and Federika Andrisani (Fico) | Venue: SMEG Culinary Kitchen | 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.”

Rude Boy is known for a love of all things booze, vibrant service and funky vibes. Rohan and Khayla Massie and Campbell Nicol have a combined 35 years of hospitality experience between them, and have brought their love of cocktails, spirits, wine and food to Rude Boy. Their passion to achieve not only quality tasty beverages, but also exceptional customer and brand relationships, has been the driving force of their fun-loving reputation. With an enduring focus on the fusion of pan-tropical flavours, modern technique and classic sensibility, Rude Boy is a slice of paradise in midtown.

Instagram @ficohobart & rudeboyhobart

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Lark Whisky Masterclass — Bill Lark
Jan.
2
8:00 pm20:00

Lark Whisky Masterclass — Bill Lark

Talent: Bill Lark | Venue: SMEG Culinary 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 — Fico
Jan.
3
10:00 am10:00

A Tale of Two Ingredients Pasta Workshop — Fico

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

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

There’s pasta workshops, then there’s pasta workshops with the talented duo from Fico. Take your skills to the next level and learn the tips that makes Fico one of the hottest places to eat in Hobart.

Using stellar Tasmanian ingredients such as saffron, Spring Bay mussels, fragrant basil and fennel, Federica and Oskar will show you how to make silky pasta dishes where the flavours stay true and ingredient-focused. 

You’ll get the full Tasmanian experience, coupled with European heritage making saffron taglionini, with spring Bay Mussels and fennel and Ricotta tortelli with fresh summer tomato sugo and basil. The pasta machines will be rolling as you make two types of pasta, learn to make ricotta to fill your tortelli, and at the end of the class you’ll sit down for a pasta lunch alfresco with a glass of Tassie vino. 

A serve of tortelli and a jar of sugo will be yours to take home.

Menu

  • Saffron tagliolini, spring bay mussels, fennel 

  • Ricotta tortelli, fresh summer tomato sugo, basil 

Instagram @ficohobart

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Italian Inspired Vegetarian — Matt Breen (Templo)
Jan.
3
3:30 pm15:30

Italian Inspired Vegetarian — Matt Breen (Templo)

Talent: Matt Breen (Templo) | Venue: SMEG Culinary Kitchen | Price: $140

Hands–on workshop includes recipes to take home, an early dinner and wine.

“Vegetables are the stars of the show at Templo” says chef Matt Breen. And in this plant-focused workshop Matt will show you just how bright these vegetable can shine. The chargrill will be firing to give vegetables that delicious smoky kiss, maybe there’ll be locally grown sweet carrots cooked in whey, served with carrot top pesto or pickled peppers soused in fruity olive oil at the ready, let’s see what the farmer harvests that day. Matt will also show you how to make ricotta and teach you those Templo tricks that make their vegetables so tasty.  What is certain? You’ll walk away knowing how to prepare delicious Tasmanian produce in Matt Breen’s award winning style. A not to be missed, hands-on class that makes the most of Tasmania’s summer produce.

About Templo | Matt Breen, head chef at Hobart's Italian eatery Templo, has worked in kitchens all around the world, but came back to Tasmania to apply his foreign techniques to the superlative local produce on offer.  Forging a sense of community around local food is at the heart of Matthew Breen’s ever-changing blackboard menu. Breen places emphasis on his outstanding food to his relationships with local producers, sourcing most of his ingredients within a 50-kilometre radius of the restaurant; keeping the menu simple, inspired by Italy but with a local Hobart flare.

Instagram @templohobart

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Gin Supper Club — Aloft, Josef Chromy & Forty Spotted Gin
Jan.
3
8:00 pm20:00

Gin Supper Club — Aloft, Josef Chromy & Forty Spotted Gin

Talent: Christian Ryan (Aloft), Nick Raitt (Josef Chromy), Forty Spotted Gin | Venue: SMEG Culinary Kitchen | Price: $150

As the Tasmanian gin industry hits a high note, the craft of pairing food with gin, dubbed 'ginstronomy', is gaining popularity as foodies explore the matching of complex botanicals of the juniper-based spirit with some of their favourite foods.  

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 paring 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.

Recover from the new year excesses at this beautifully styled event in the culinary kitchen, put on your best summer party frocks, sip fine elegant cocktails at this exclusive dining experience where taste, texture, sight and sound come together to create an enchanted summer evening.

About Christian Ryan | Aloft’s kitchen is run by Tasmanian born and bred Christian Ryan who started his career in Hobart then moved to Melbourne to work at Taxi Dining Room. Christian went on to work internationally for Gordon Ramsay as part of the team that reopened the prestigious Savoy Grill. Since returning to Tasmania, he’s worked at The Source at Mona and as Head Chef at Property: of Pilgrim.

About Nick Raitt | Originally from New Zealand, Nick made the early career move to Sydney to learn the trade at the renowned Restaurant Forty One. After stints in upmarket eateries in Sydney and London, Nick is now into his second year at Josef Chromy.  With a love for the simple and pure cooking of each ingredient, Nick builds dishes into something special and unique to the surrounds of the kitchen.

Instagram aloftrestaurant_ & JosefChromyWines & fortyspottedgin

 

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Sold Out Events
Jan.
4
6:00 am06:00

Sold Out Events

SOLD OUT EVENTS

Gnocchi Masterclass & Sit Down Dining Experience
Friday, December 28, 2018 | 11:30 AM – 2:30 PM
Talent: Matt Breen (Templo) | Venue: SMEG Culinary Kitchen | Price: $140
Suitable for vegetarians | Not suitable for GF or vegan

Forty Spotted Gin Blending Workshop
Friday, December 28, 2018 | 5:30 PM - 7:00 PM
Venue: SMEG Culinary Kitchen | Performance Type: hands-on, workshop | 10pax | Price: $130 | This event is restricted to patrons over the age of 18 years

Yum Cha for Kids
Saturday, December 29, 2018 | 11:00 AM - 12:30 PM
Talent: Sally Ives | Venue: SMEG Culinary Kitchen | Price: $30
Suitable for vegetarians | Not suitable for GF

Adam James – Wild Fermentation
Saturday, December 29, 2018 | 1:00 PM - 3:00 PM
Talent: Adam James (Rough Rice) | Venue: SMEG Culinary Kitchen | Price: $110
Suitable for vegetarians, vegans, and GF

Wine Blending and Cheese
Saturday, December 29, 2018 | 3:30 PM - 4:30 PM
Talent: Nick Haddow (Bruny Island Cheese Co) | Venue: SMEG Culinary Kitchen | Price: $30 | This
event is restricted to patrons over the age of 18 years

Matt Breen’s La Cucina Povera: A Shared Italian Meal
Saturday, December 29, 2018 | 7:00 PM - 10:00 PM
Talent: Matt Breen (Templo) | Venue: SMEG Culinary Kitchen | Performance Type: hands-on workshop and sit down dining experience | Price: $125 | Vegetarian available – Not suitable for GF

Cheese Making Workshop
Sunday, December 30, 2018 | 10:30 AM - 1:30 PM
Talent: Analiese Gregory (Franklin), Bruce Kemp (Flowerpot Cheese) | Venue: SMEG Culinary Kitchen | Price: $150

Forty Spotted Gin Blending Workshop – Second Event
Wednesday, January 2, 2019 | 3:45 PM  5:15 PM
Venue: SMEG Culinary 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.

A Dumpling Date
Saturday, December 29, 2018 | 5:00 PM  7:00 PM
Talent: Sally Ives | Venue: SMEG Culinary Kitchen | Performance Type: hands on workshop | Date: Saturday 29th December | Time: 5pm – 7pm | Price: $70 | Not suitable for gluten free. Suitable for vegetarians.

A Very Scandi Breakfast
Saturday, December 29, 2018 | 9:00 AM  10:30 AM
Talent: Franca Zingler and Asher Gilding from Port Cygnet Catering | Venue: SMEG Culinary Kitchen | Performance Type: sit down dining experience | Price: $50 | Suitable for GF or Vegetarian

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