Mercury hosts panel of state’s top foodies to discuss The Art of Sharing at Taste

When you choose to eat locally grown food, you are making a powerful decision with many positive flow-on effects for the community, says one of the state’s leading chefs.

Sarah Glover, Matthew Evans and Tony Scherer at the Mercury live discussion panel, The Art of Sharing, at Taste. Picture: NIKKI DAVIS-JONES

WHEN you choose to eat food that is grown in Tasmania, you are making a powerful decision with many positive flow-on effects for the community, says leading chef Matthew Evans of Fat Pig Farm.

Best known as SBS-TV’s Gourmet Farmer, Mr Evans joined a panel of special guests at the Mercury’s first Live-in-Conversation panels at The Taste of Tasmania today.

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“When you buy locally or swap with your neighbour, or look after their chooks when they go on holiday and in return they give you eggs, whatever it is, you are sharing — the love and the wealth, way more than just food,” Mr Evans said.

“You are sharing community and building our society from within. It’s such a beautiful thing.”

Mr Evans was joined on the Art of Sharing panel by fellow produce and culinary talents Rodney Dunn, of The Agrarian Kitchen cooking school and restaurant, roaming cook, surfer and blogger Sarah Glover, chef and columnist Steve Cumper and 2018 Senior Tasmanian of the Year Tony Scherer to discuss the best of Tasmania’s food scene.

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Mr Scherer supplies produce from his Rocky Top Farm to numerous leading restaurants, including the Agrarian Kitchen Eatery, and is the co-founder of Sprout Tasmania, a non-profit organisation that mentors other niche producers as they get off the ground.

“If we are going to develop a really great local food system here in Tasmania, we need to transform information we have to other growers so they can do a better job,” Mr Scherer said.

“That’s sharing from my end of the spectrum.”

The Mercury’s next free Live-in-Conversation, on the role of tradition in the future of food in Tasmania, will be held on Wednesday at 11.45am at the Princes Wharf I forecourt at The Taste of Tasmania.