Taste of Tasmania 2019-2020 to focus on new and emerging businesses

The first stallholders for this summer’s Taste of Tasmania have been revealed with a big rise in one particular food type. SEE THE NEW ENTRANTS

Taste of Tasmania food curator Megan Quill with new stallholder to this year's Taste James Phelps, from Soyoyoy, who will be serving up plant-based products. Picture: LUKE BOWDEN

THIS summer’s Taste of Tasmania will have fewer stalls, but there will be a greater focus on catering for all tastes and diets, say the event’s organisers.

The first stallholders for the state’s premier food and wine festival have been revealed, with a range of new and emerging businesses featured and a shift away from alcohol.

A new feature known as The Marketplace will be set up in the forecourt area of Princes Wharf Shed No 1 showcasing the newcomers.

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Taste of Tasmania food curator Megan Quill said this year’s event would be one of the most multicultural to date.

“I think this could be the most cuisines showcased ever as well as a lot of producers with plant-based offerings and I think this reflects that we’re healthier eaters these days and a bit more adventurous with our food choices in Hobart,” she said.

“With more than 260,000 visitors last year, with that many people we need to be able to offer something for everyone and we’re really lucky this year with the quality of the applications.”

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From left, Ali, Andy, 1, and Shae Hickey in front of the giant unicorns at last summer’s Taste of Tasmania. Picture: MATT THOMPSON

Ms Quill said the final number of stallholders was yet to be confirmed, but would be 20 per cent less than last year.

“Last year was our 30th birthday, we went for a big celebration and the most amount of stallholders we’ve ever had and, upon reflection, the less stallholders and the higher quality, the better,” she said.

“You’ll definitely see less alcohol to food this year — it’s been one of our main aims.”

Believed to be the only Tasmanian tofu producer, James Phelps started his business Soyoyoy 15 months ago to cater to the state’s growing appetite for plant-based products.

This will be his first time at the Taste.

“I wanted to showcase what can be done — for some reason people have a fear of tofu and there’s this perception it’s really bland and in some cases that may well be true, but when it’s freshly made daily, it’s a different product,” he said.

The Taste will run from December 28 to January 3.