Dark Mofo 2025: More than 70 stallholders revealed for highly anticipated Winter Feast

If you’ve ever been curious to try possum or camel, now’s your chance – because Dark Mofo’s Winter Feast is back, with more than 70 stallholders set to serve up an eclectic array of dishes.

Rob Inglis

@rg_inglis

3 min read

May 22, 2025 - 11:51AM

South possum bao. Winter Feast stallholder 2025. Picture: Dearna Bond/Dark Mofo

Tasmania

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Possum bao, fire-charred camel, and octopus sliders are just some of the eclectic dishes on offer at this year’s Winter Feast as Dark Mofo once again prepares to delight patrons’ tastebuds.

More than 70 stallholders will line PW1 and spill onto Salamanca Lawns over eight nights in June, showcasing the finest cuisine in Tasmania.

Guest chef Niyati Rao, of renowned Mumbai restaurant Ekaa, will collaborate with Craig Will, Bianca Welsh, and James Welsh from Stillwater in Launceston, crafting an idiosyncratic menu featuring a wallaby wing charred and glazed in gochujang, sea urchin in spiced broth, and purple carrots in fermented honey and brown butter.

Chef Niyati Rao. Picture: Nikhil Vaidya/Dark Mofo

Among the stallholders appearing at the feast for the first time are Dark Dogs, Elle’s Pantry, Bass Strait Seafood & Co by Sabina Newton, and local wine bar South, which will be serving up possum bao buns.

Winter Feast curator Amanda Vallis said Tasmania’s culinary community was “one of the best things this island has to offer”.

“And nowhere is it more pronounced than when everyone comes together to feast around the fires in the depths of winter,” she said.

Analiese Gregory, baby abalone, shiitake and black garlic, grilled over fire. Winter Feast stallholder 2025. Picture: Dearna Bond/Dark Mofo

“Whether it’s a hot take on a dagwood dog, or the flavour explosion offered by a guest chef all the way from India, the Winter Feast is sure to fill your cup and feed your soul.”

Celebrated Tasmania-based chef Analiese Gregory will return to the feast, dishing up skewers of baby abalone, shiitake and black garlic, while collaborations between Thi Le and Fat Pig Farm, Salvage Drink Co. and Braised, and Marla Singer and L’appel Wines (with their octopus sliders and pinot noir) will also feature prominently at the highly anticipated food and drink extravaganza.

Marla Singer X L’appel Wines. Winter Feast stallholder 2025. Picture: Dearna Bond/Dark Mofo

Mona executive chef Vince Trim will again open his Heavy Metal Kitchen, which will produce a “feral feast” of fire-charred camel, skewered and served with spiced and braised condiments.

Dark Mofo artistic director Chris Twite said the Winter Feast was the “warm, beating heart” of the festival.

“Gathered around fires and feasting by candlelight, it’s where we come in from the cold to share stories of where we’ve been and what we’ve seen,” he said.

“Eating together – friends, strangers, locals, visitors – is an important festival ritual, and the staggering array of incredible food on offer means there is always something for everyone.”

A program of live music will include a First Nations-led line-up of talent dubbed The Gathering and curated by the festival’s Tasmanian Aboriginal cultural adviser Caleb Nichols-Mansell and DarkLab’s Sam Dowson.

Trophy Room presents Trophy Room Doughnuts. Winter Feast stallholder 2025. Picture: Dearna Bond/Dark Mofo

There will be performances by Mulgabore Hard Rock, Desert Melody Makers, Keanu Nelson, Pakana Kanaplila, DENNI, Theresa Sainty, and Warren Mason.

Mr Nichols-Mansell said The Gathering would be “an opportunity for punters to engage with First Nations artists, musicians and elders in a site-wide takeover of the Winter Feast on its opening night”.

The Winter Feast runs from Thursday, June 5 to Sunday, June 8, before returning from Thursday, June 12 to Sunday June 15.

Season passes are available via darkmofo.net.au/winter-feast

DARK MOFO WINTER FEAST 2025 STALLHOLDERS:

Abattoir Blues by Zac Green

Communion Brewing Co

Ghost Rock Wines

Analiese Gregory