Dark Mofo: Winter Feast kicks off with 90 stallholders with unique offerings

Winter Feast stallholders have fired up their stoves for the first week of feasting, and for the 10th edition of the festival, there are unique offerings on the menu. WHAT’S ON THE MENU >>

Winter Feast, Ana Ros and Rodney Dunn. Picture: Chris Kidd

Winter Feast stallholders have fired up their stoves for the first week of feasting, and for the tenth edition of the festival, there are unique offerings on the menu.

This year there is one stall which stands out; a large structure sits in the middle of the outdoor space, lined with barstools.

It’s where Slovenian guest chef Ana Roš will be showing off her skills as part of a collaboration with the Agrarian Kitchen.

“Slovenia is one of the greenest countries of the world, our cuisine is based on what we grow,” she said.

“Slovenia is a country of foraging and a country of the gardens … we are used to eating what we produce.

“It’s not fine dining, we are not serious city fine dining, we are very much connected to the countryside.”

Ms Roš said the were some similarities between her home country and Tasmania.

“The shades of green are different, the shades of the ocean are different but the love around us is very similar, it connects us,” she said.

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Agrarian Kitchen founder Rodney Dunn said the structure would have both dining in and takeaway elements.

“People will be able to sit around, watch us cooking, see their dishes being plated and if we’re free, have a chat to the chefs,” Mr Dunn said.

“Food wise we’ve done a fantastic collaboration, there’s some lamb that’s been cooked over some coals, Ana’s using some amazing vegetables some chicories, jerusalem artichokes and a blue cheese sauce, Tasmanian walnuts.

“There’s amazing strukli, a Slovenian walnut dumpling.”

It’s the first time at Winter Feast for new venture, Shari, which has operated a food truck for three months.

“We’re very excited, two years, we moved here from the mainland, we came to Dark Mofo and saw how it looked,” chef Devin Hsu said.

Winter Feast, Japanese culinary chef Devin Hsu at his stall Shari. Picture: Chris Kidd

“We thought if we can come here it would be very good, the vibe is really good.”

The stall offers Japanese, with a twist.

“We are using Tasmanian fresh wasabi, not a lot of other Japanese restaurants use that, it’s high quality but its hard to get,” Mr Hsu’s partner Elene Huang said.

“We also have Japanese fried chicken which has a modern twist, this year there’s pickled vegetables on there which is a red pink colour we thought the presentation would go well with Dark Mofo.”

Utzinger Wines owner Matthias Utzinger said a lot of work went into preparing for the event.

“We’re really stoked and excited to be part of it this year, it’s our second year, “ Mr Utzinger said.

Winter Feast, Matthias Utzinger at his stall Utzinger Wines. Picture: Chris Kidd

“We expect to sell around 600 bottles, it is a lot.”

“Last year it was really good, we were more nervous, this time around we know what to expect.”

There are 90 stallholders at this year’s Winter Feast, 20 of which are new to the event.

Winter Feast food curator Amanda Vallis. Picture: Chris Kidd

Winter Feast food curator Amanda Vallis said the feast had the perfect mix of stallholders.

“In terms of menu items, that’s something I work directly with the stallholders on,” she said.

“We really want to make sure each individual menu is strong on its own but also that it compliments all of the other menus on the site.”

Ms Vallis said Hobart had embraced the concepts of the feast.

“The feast has always taken inspiration from the ancient practice of gathering around food, particularly during the middle of winter to welcome in the return of the sun after the solstice,” Ms Vallis said.

Hobart Lord Mayor Anna Reynolds said Winter Feast gave Hobart a second large scale food and wine festival to look forward to.

“It’s wonderful to have a special and very different food and wine festival in the middle of winter,” she said.

The Winter Feastis on over eight days across two weeks at Princes Wharf No 1 Thursday-Sunday, 4-11pm across Week 1 and Thursday-Saturday 4-11pm across Week 2.

The final day — Sunday, June 18 — is FREE ENTRY from 4-10pm.