Producers starting to get steamed up over the Taste of Tasmania

They had a “wildly successful” first Taste of Tasmania last summer and the Deep End Farm team are hoping to be back as the festival calls for entries for this summer’s event.

Dave and Cassandra Rolph, of Deep End Farm at Geeveston, with their Taiwanese steamed buns are planning on having a stall again at this summer’s Taste of Tasmania. Picture: NIKKI DAVIS-JONES

THE state’s biggest culinary celebration is about local and seasonal this year.

Taste of Tasmania has opened expressions of interest from local producers wanting to be stallholders at the 2019-20 festival.

Dave and Cassandra Rolph, of Deep End Farm, are hoping for a spot, after their “wildly successful” first time at the Taste last summer.

“We’ve never done anything close to that big before, we were totally unprepared,” Mr Rolph said.

“We felt that the people who were there were very interested in where the food came from and how it was made.”

Deep End Farm grows the produce it uses in its food at the farm in Geeveston.

“We make food from the ingredients that we can grow on our farm,” he said.

Dishes include a Taiwanese traditional steamed bun, with pork or beef or a vegan option.

“It’s our intent to showcase to people what sustainable living on a small property is and explain to people what it means to be a tree-changer and try to treat the land well and be part of a community and share the excess of what we can produce.”

Taste of Tasmania food curator Megan Quill said the team was looking for 100 per cent Tasmanian producers.

“We’re looking for special food stories,” she said.