Dark Mofo 2024: Stripped back programs offers expanded nude swim, superstar chefs with mind-bending dishes and fresh new Winter Feast

If you thought Dark Mofo 2024 was going to be a tame affair, think again. There are mind-bending dishes in a ripper Winter Feast and more nude bodies in the swim than ever before.

World-leading chefs, a renewed Winter Feast line up and a major expansion of the Nude Solstice Swim are set to feature in a stripped-back version Hobart’s famous Dark Mofo festival in June.

The festival, which has announced a 12-month break from it’s full program of art and music, will still offer an impressive line up of music at its Hanging Gardens venue.

“I know we said Dark Mofo would stay quiet, but winter wouldn’t feel the same without the chance to feast and frolic during the long Tasmanian nights,” Dark Mofo Artistic Director Chris Twite said.

“As the chill of winter creeps in I know we are already longing to feast, dance and swim together. So we’re really excited to be able to present these beloved pillars of the festival this June for Tasmanians and all our dedicated Dark Mofo pilgrims.”

Vaughan Mabee – executive chef at Amisfield restaurant NZ will be coming to Dark Mofof’s Winter Feast. Picture credit: Sam Stewart Courtesy of Dark Mofo / DarkLab

World-renowned Kiwi chef Vaughan Mabee – executive chef of three-hatted eatery Amisfield near Queenstown – will team up with Mona’s executive chef Vince Trim to offer mind-bending dishes at Winter Feast.

The pair will present an innovative menu and interactive cooking experience at the Feast, which runs at Hobart’s Princes Wharf 1 from June 13-16 and June 20-23.

Winter Feast food curator Amanda Vallis said Mabee was an exciting addition.

“He has been described as ‘Dark Mofo on a plate’, and in collaboration with Mona’s executive chef Vince Trim, we can expect something deliciously wild and wonderful,” she said.

Executive Chef of Mona Vince Trim at Faro restaurant with a scallop taco and black margarita with pig's eye. Picture: LUKE BOWDEN

The chefs will be serving an interesting assortment of savoury dishes inspired by wild and invasive species within the Tasmanian environment – including sea urchin, wakame (a species of kelp native to cold, temperate waters) and wallaby – which can be followed with a deer milk ice cream for dessert.

Chef Vaughan Mabee’s deer milk ice cream. Photo courtesy of Vaughan Mabee and Dark Mofo 2024

The Winter Feast itself will have a fresh new look with 25 new stallholders among 80 offering top-class Tasmanian food and wine.

Ms Vallis says she is looking forward to the tasty offerings.

“I’m really excited that yula (mutton bird) will be on offer once again this year, showcased at the Palawa Kipli stall presented by palawa woman Kitana Mansell. Served with tinputina (kunzea) relish on wurani (wattleseed) buns, Kitana’s food is an innovative fusion of traditional Tasmanian ingredients,” she said.

The popular Nude Solstice Swim has been expanded to be “the biuggest ever” in the history of the festival as thousands of brave swimmers bare all to mark the start of the shortest day of the year at Long Beach in Sandy Bay.

Dark Mofo’s 2023 Nude Solstice Swim at Long Beach Sandy Bay. This year’s expanded event is tipped to be the ‘biggest ever’ in the history of the annual event. Picture: Nikki Davis-Jones

The revamped program is expected to draw thousands of tourists in the depths of Tasmania’s winter. Some feared the decision by Dark Mofo to giveit’s art-focused events at the popular festival a year’s break would reduce its appeal.

Trim, a New Zealander, moved to Tasmania 14 years ago, seeking a better life for his young family.

But he says he could never have imagined the wealth of weird and wonderful career opportunities that would present themselves once he settled here.

Trim initially worked at Moorilla, which soon led to his current role as executive chef at David Walsh’s Mona, a position Trim describes as “extraordinary” and “life changing”.

Not only does the 55-year-old oversee Mona’s food and beverage team, but he’s also cooked as part of major festivals such as Dark Mofo and Mona Foma.

He has experimented with some unusual ingredients over the years, having worked collaboratively on projects such as Eat the Problem, transforming invasive species such as cane toad and feral cat into food and art.

Read more of his story in TasWeekend on Saturday.