Tradition’s role in food future
Join us at the Mercury’s Live-in-Conversation on the role of tradition on our food future at The Taste of Tasmania on Wednesday at 11.30am at Princes Wharf I.
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Join us at the Mercury’s Live-in-Conversation on the role of tradition on our food future at The Taste of Tasmania on Wednesday at 11.30am at Princes Wharf I.
The 45-minute session on the main stage of the PW1 forecourt features panellist Nick Haddow, of Bruny Island Cheese Co, Rodney Dunn, of the Agrarian Kitchen eatery and cooking school, Trish Hodges, of Nita indigenous cultural experiences, and Craig Will, of Still Water and Black Cow restaurants in Launceston.
Mr Haddow makes traditional European cheeses with a terroir approach that makes them distinctly Tasmanian.
Two years ago, he set the future course for Bruny Island Cheese Co when he started a dairy at Glen Huon, enabling him to choose both his own herd and pastures.
He sees Tasmania flourishing into the future with a multitude of artisan offerings that draw deeply from traditional practices while being uniquely Tasmania.
On Thursday at noon our final 45-minute panel discussion will be held from noon on the theme of Alchemy and Innovation.
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