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.