‘Caveman cooking’ a top choice for Tasmanian produce, says leading chef

Cooking with fire is the way of the future, not just the past, says a leading chef ahead of a live talk at the Taste of Tasmania.

Taste of Tasmania culinary program manager Michelle Crawford and chef Craig Will ahead of the Live in Conversation at the Taste. Picture: NIKKI DAVIS-JONES

COOKING with fire is the way of the future, not just the past, says a leading chef whose sold-out barbecuing workshop at the Taste drilled 50 participants on traditional techniques for cooking over coal.

Tradition will be the topic of the day on Wednesday morning, too, when Launceston chef and co-owner of Stillwater and Black Cow restaurants Craig Will joins the Mercury’s Live in Conversation at the Taste’s main stage on the Princes Wharf I forecourt.

WATCH THE CONVERSATION AS IT HAPPENS FROM 11.30AM AT THE TASTE FORECOURT OR ON OUR FACEBOOK PAGE

TRADITION’S ROLE IN FOOD FUTURE

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On Monday, Mr Will demonstrated his tips for chargrilling squid, Cape Grim tomahawk steak and several other dishes in a two-hour session that culminated in a long-table feast at the new Culinary Kitchen, also in the forecourt.

“Nothing is more traditional than caveman cooking,” he said, with cooking over fire retaining its enduring appeal and its simplicity being perfect for pairing with premium Tasmanian ingredients.

Mr Will surprised many guests by suggesting they turn their steaks regularly on the barbecue.

“The old tip was to turn it once only, but if you are turning it every 30-40 seconds you are sealing it continually while achieving much more even heat,” he said.

Leading chef Craig Will says is is OK to turn steaks regularly over the barbie. Picture: iStock

Guest Aaron Nuske, of Adelaide, was gifted his $110 ticket from his sister to complement the coal barbecue his father custom-made him for Christmas from an old kitchen sink.

The first-time Tassie visitor enjoyed the feast – raving about the tomahawk steak – as much as the cooking instruction.

“The long tables were really good for meeting people. It felt very welcoming and inclusive,” he said.

Mr Will praised Taste organisers for the addition of the workshop kitchen to the famous food festival, which is celebrating its 30th year.

“The festival is so different to how it was. This year’s Taste has set the right course for the next 30 years.”

Culinary Kitchen manager Michelle Crawford said she was overwhelmed by the positive responses to workshops, with many participants booking multiple classes after experiencing one.

“People are coming back again and again,” she said. “And I’ve been hearing comments like ‘I’ve been to these sort of events all over the world and this festival is just beyond all expectations’.

“The Tasmanian food story is so broad and now we are able to tell more of it through this program.”

Mr Will is one of four panellists appearing on the Mercury’s Live in Conversation panel to talk about the role of tradition in Tasmania’s food future at 11.30am on Wednesday.

He will join Bruny Island Cheese Co’s Nick Haddow, the Agrarian Kitchen’s Rodney Dunn and native bush tucker expert Trish Hodges on the forecourt stage.