Waterfront lights up as corks are popped at Taste of Tasmania’s New Year’s Eve event

HUNDREDS of champagne corks popped as more than 4000 revellers brought in the New Year in style at the Taste of Tasmania.

2015 Taste of Tasmania. Act of the day, Dandyman. Picture: SAM ROSEWARNE

HUNDREDS of champagne corks popped as more than 4000 revellers brought in the New Year in style at the Taste of Tasmania last night.

“Hobart’s waterfront came alive when we matched a funk and soul-themed entertainment line-up with sensational Tasmanian produce and the finest beverages,” Taste spokesman Damon Thomas said.

The skies lit up during the family fireworks display at 9.30pm and in another spectacular display at midnight with crowds impressed by the $65,000 entertainment.

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Street performers, roving entertainers and DJs as well as sets by Tasmanian bands the Paybacks, Black Cat and the Hobart Funk Collective thrilled the crowd, along with special guests, Melbourne eight-piece big band The Bamboos. Children were catered for with a family disco.

Taste organisers worked with Tasmania Police to ensure the safety and comfort of patrons.

“For over 4000 people and for those looking enviously through the gates this is the place to be,” Alderman Thomas said.

“It’s an orderly, community event that has been a big part of Hobart’s New Year for 27 years.”

Frogmore Creek winery chief James Skabo said Tasmanian sparkling had been the drink of choice for those celebrating New Year’s Eve.

“The pinot grigio and sauvignon blanc have also been flying off the shelves,” Mr Skabo said.

The Taste will open again at 11am today and close at 11pm.

“You don’t get free entertainment like this in any capital city so we ­expect people will come down, maybe a bit later than the 11am opening,” Ald Thomas said.

Louise Radman with a bottle of her Sud Polaire gin. Picture: SAM ROSEWARNE

New drop opens a gateway of flavours

A NEW Tasmanian gin draws inspiration from the wild and invigorating nature of Tasmania and Antarctica.

Sud Polaire, translating as South Pole, is a small batch distilled and bottled by hand with just 150 bottles released this week.

Owners of Domaine Simha wines, Louise Radman and Nav Singh, use the method of vapour infusion to flavour their gin with 10 organic botanicals including juniper, hand-cut citrus peel and mountain pepper berry leaves.

“We are the gateway to Antarctica, the coldest, driest, windiest place on earth and our spirit is informed by the nature of this environment,” Ms Radman said.

Sud Polaire is the first line in the couple’s new spirit portfolio, which will also see a bitters, whisky and eau de vie released in 2016.