Foodies ready to dig in at hands-on Taste of Tasmania festival

HOBART’S summer food and wine festival will be on “steroids” for its 30th birthday celebrations this year, says the event’s director.

From left, Nick Haddow, of Bruny Island Cheese, Michael Layfield from Felds Farm, Stan Robert from Fat Carrot Farm, Matt Breen from Templo, Franca Zingler from Port Cygnet Catering, Alice Chugg from Ettie's, Adam James from Rough Rice, and Sarah Glover, of The Wild Kitchen, on the Hobart docks. Picture: SAM ROSEWARNE

HOBART’S summer food and wine festival will be on “steroids” for its 30th birthday celebrations this year, says the event’s director.

Taste of Tasmania organisers have unveiled a new ticketed culinary program featuring 15 events that gives foodies the opportunity to learn the secret cooking techniques of Tasmania’s finest chefs.

Food lovers can learn how to make sausages with The Agrarian Kitchen’s Rodney Dunn, go rogue with outdoor chef Sarah Glover or cook up the perfect breakfast barbie with Matthew Evans from Fat Pig Farm and Nick Haddow of Bruny Island Cheese Co.

Mini masterchefs are also catered for with Yum Cha for Kids led by Cygnet’s dumpling diva Sally Ives.

Director Brooke Webb said this year’s festival was a diverse collection of events, fine dining, demonstrations, workshops and cooking classes.

“We wanted to go further and give people a chance to connect with the Tasmanian story on a deeper level through a program of exclusive, hands-on experiences and events hosted by the leaders of our culinary scene,” she said.

Taste of Tasmania Festival director Brooke Webb. Picture: LUKE BOWDEN

“Why would we have an international or interstate chef when we have all the talent here?

“Tasmania has some of the most incredible chefs and produce in the world and The Taste has always had a strong tradition of connecting the best food producers, wine makers and distillers directly to the community.”

Ms Webb said event organiers would be releasing a variety of teasers and launches over the next six weeks to reveal the full program.

The festival’s culinary program manager Michelle Crawford said tickets for the events would go on sale on Tuesday.

“These days food audiences are wanting more and more from their festivals so the culinary program will give people the opportunity to [get] up close and personal with some of the chefs and producers in Tasmania,” she said.

She said fire would feature heavily in the program with many events demonstrating just how much can be done over hot coals or a grill.

Wild Adventure Cookbook author and chef Ms Glover used to clean tables at The Taste festival when she was younger and said she was excited to show people what Tasmania means to her.

“I’m really pumped it’s getting an overhaul and we’re doing some new fun things,” she said.

“The Taste is involving local chefs, showcasing talent and adding value by educating people.

“My whole thing is about cooking in the outdoors and inspiring people to embrace nature.”

The Taste runs from December 28 to January 3 at Hobart’s Princes Wharf.

Entry is free with premium events including New Year’s Eve and the culinary program being ticketed.

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