Taste of Tasmania

Tasmania has been known for many years as a clean green island rich in fresh air, stupendous views - and local produce that can beat almost anything worldwide. Just taste the cherries and raspberries in season and you will. understand.

Very cleverly Tasmania's thirty-year-old annual food festival is set in what some call the 'silly season' - the week after Christmas (December 28-January 3) spanning New Year, and coinciding with the end of Tasmania's other great event, the Sydney to Hobart Yacht Race.

It also helps that those berries and cherries are at their succulent best!

Of course fine produce needs fine chefs and From workshops on cheese making with Franklin’s Analiese Gregory and crafting the perfect sausage with The Agrarian Kitchen’s Rodney Dunn (below) to bush tucker tours and exclusive dining events, The Taste of Tasmania, unveils a tantalising first-release of 15 events in the Festival’s new culinary program.

For the carnivores, Rodney Dunn has things covered with a sizzling hot How to Make Sausages class. From mincing meat, stuffing casings and tying off snags like a true butcher, the class cumulates in a big ole’ BBQ of the freshly prepared sausages coupled with salads and relishes from The Agrarian Kitchen.

With events tailored to suit foodies of all skill levels and ages, the new ticketed program promises to take tastebuds on a journey of discovery and give visitors to Australia’s oldest and largest food and wine festival an opportunity to learn the secret cooking techniques of some of Tasmania’s finest chefs.

Get ready to go rogue with Chef Sarah Glover as she brings her Wild Adventure Cookbook to life in Where the Wild Things Are. This is a real life “choose your own adventure” set in an outdoor kitchen. Guests will enjoy tastings of Sarah’s fearless, fresh and foraged creations cooked over coals on a massive charcoal barbeque.

Matthew and Nick’s Community Breakfast will hit the spot too. Matthew Evans of Fat Pig Farm and Nick Haddow of Bruny Island Cheese Co. fire up the breakfast barbie to serve up their favourite farmer-style brekkie fare. Served up mess-hall style, all profits raised from the event go towards supporting Colony 47, which provides support services for vulnerable Tasmanians.

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