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Savour Tasmania has released its event program, with an exciting line-up of top local, national and international chefs set to present a range of events for all tastes and budgets.

The celebration of Tasmanian produce, wines, beers and ciders will commence on 29 May with the Pop-up PorkStar event at the newly refurbished Tasmanian Museum and Art Gallery, featuring Colin Fassnidge from The Four in Hand Dining Room and 4Fourteen in Sydney, and Tasmania’s own Gourmet Farmer Matthew Evans.

On 30 and 31 May Michelin-starred Belgian Kobe Desramaults will team up with local talent Luke Burgess to present two degustation dinners at Garagistes focusing on naturally produced Tasmanian ingredients.

The Savour Tasmania Long Table Dinner will bring Hobart’s waterfront alive on 1 June with a stellar line-up including Desramaults, Shane Delia from Maha and St Katherines in Melbourne, Giovanni Pilu from Pilu at Freshwater in Sydney and dessert constructor Darren Purchese, from Burch and Purchese Sweet Studio in Melbourne.

Also as part of the Savour Tasmania program, the Tasmanian Red Wine Weekend will be held at Princes Wharf 1 on Hobart’s waterfront on 1 and 2 June, featuring a range of master classes and tastings.

Tickets for all events go on sale 20 March and are available by calling 1300 795 257 or (03) 6221 1700. For further details register online at www.savourtasmania.com.au, or find us on Facebook:www.facebook.com/SavourTasmania or follow us on Twitter: www.twitter.com/SavourTasmania
Savour Tasmania program

29 May – 2 June, 2013

Pop-up PorkStar

Wednesday 29 May

Tasmanian Museum and
Art Gallery Courtyard

6.30pm

$65 per person

Who is the master of the pig – a PorkStar or a TV Star? Find out for yourself at our Pop-up PorkStar event featuring acclaimed Sydney chef Colin Fassnidge and our very own Gourmet Farmer Matt Evans. Known for his refined nose-to-tail style, Fassnidge will take us on an innovative culinary journey. After hand-raising his own pigs at his farm in southern Tasmania, Matthew Evans will treat us to a traditional-style whole roasted beast. Tasmanian chefs Waji Spiby and Terry Clark will be on-hand to continue the local flavour. Featuring tastes of the Huon Valley, including wines and ciders, this stand-up event is more substantial than just cocktails, it’s porktails!

A Natural Meeting of Young Culinary Minds

Thursday 30 and Friday 31 May, 2013

Garagistes

7pm

$195 per person

It’s rare for two chefs from completely opposite sides of the world to experience a meeting of minds on the exploration of natural produce, but this is exactly what has happened when bringing together Belgian Kobe Desramaults and Tasmanian Luke Burgess. Their approach to food crosses the cultural divide to be driven by one thing – determination to take produce from its source to the plate with as much flavour and texture, but as little interference as possible. Their degustation menu with Tasmanian wines is designed to provoke thought, conversation, understanding and appreciation of this amazing meeting of young culinary minds.

Savour Tasmania Long Table Dinner

Saturday 1 June, 2013

Princes Wharf 1

7pm

$95 per person (food only). A variety of Tasmanian wines and beers available for purchase.
Back due to popular demand, with a refined format and some hot, hot chefs is the Long Table Dinner. Bringing together the Michelin-starred Kobe Desramaults, Maha maestro Shane Delia, Sardinian Giovanni Pilu and dessert demon Darren Purchese, along with Basque-inspired Tasmanian Jahan Patterson-Were and a host of local talent, this event is designed to bring Tasmanian produce to the platter with a distinct Mediterranean influence. Each chef will prepare a course or dish for every diner, with platters to share between six people bringing a more intimate feel to the festivities. A wide range of Tasmanian wines will be available for purchase by the glass or by the bottle, and with breads by Daci and Daci, chocolates by Anvers and canapés and roving desserts by the state’s budding apprentices, this event will be a true celebration of Tasmania!

Tasmanian Red Wine Weekend

Saturday 1 and Sunday 2 June, 2013

Princes Wharf 1

12-5pm

Tickets: At the door, $25. Ticket price includes tastings, tasting notes, and a Plumm glass to take home.
Tasmania has long been celebrated for its outstanding light-style red wines, and the Tasmanian Red Wine Weekend is a chance for both experienced and novice taste buds to sample a range of reds from throughout the state. Featuring tastings and master classes with Nick Stock and a host of local experts sharing their thoughts, this event is sure to get tongues wagging!  For more Red Wine Weekend program details visit http://www.winesouth.com.au/RedWineWeekendCurrent.html

Industry Master Classes

Drysdale South campus

Thursday 30 May

9am – Colin Fassnidge, Exploring the Pig

Friday 31 May

9am – Shane Delia, Middle Eastern Journey

10am – Giovanni Pilu, A Taste of Sardinia

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Official Ambassador of the Byron Farmers Market and Head Chef at The Byron at Byron Resort and Spa Gavin Hughes has commenced a regular Market to Table Dinner to celebrate local produce and its creators.

Every Thursday morning, rain hail or shine, Gavin takes guests from the multi award winning resort to the Byron Farmers Market. Whilst Gavin shops guests meet the food producers, tasting and learning about our local foods. Upon Gavin’s return from the market a $49 two course dinner menu is created for that evening.

“We are just loving these Thursday dinners” said the passionate Scot. “There’s nothing more satisfying than spontaneously creating a menu from the best of what you have. We have been receiving such positive feedback and it’s a real joy because the dinner belongs to the producers as well as our team here at the Byron at Byron”.

Hughes gets a feel for the produce coming up by talking with the growers each week. “So when new produce appears, like organic sprouts or exotic fruits, I feel like babies are being born, I feel kind of proud” he said. “It’s a buzz”.

The Byron at Byron Market to Table Dinners feature produce such as John Picone’s black figs, Salumi Australia foods, Matthew Jamieson’s pork, Nimbin cheeses, Donna Harper and Bangalow mushrooms, Imogen’s Farm Limoncello and much more.

Market to Table 2 course dinner $49.

Every Thursday at The Byron at Byron Resort and Spa.
The Byron at Byron is open for breakfast, lunch and dinner seven days a week. Happy Hour is Sunday to Thursday, 4:30 – 6:00pm.
Bookings 02 6639 2111

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On any given day 30 million glasses of Australian wine are consumed world-wide but this April the focus will turn to our own backyard. Wine Australia is encouraging Australians to take notice of what the rest of the world already knows and enjoy a glass of Australian wine this April during Aussie Wine Month from 1 April to 30 April.

Aussie Wine Month is the country’s biggest wine festival, presented annually by Wine Australia – the Australian Government authority responsible for identifying and maximising sustainable demand for Australian wine both globally and in Australia.

Wine Australia Regional Director, Aaron Brasher, said it’s time Australians became passionate supporters of their own locally produced wines.

“Australia produces a diverse range of award-winning wines that are enjoyed around the world and is the world’s fourth biggest exporter of wine globally,” Brasher said.

“This April, we urge Australians to get behind Aussie Wine Month and take a trip to a local wine region, try a new Australian wine when dining at a restaurant and enjoy any one of the nearly 100 events happening across the country,” Brasher continued.

Wine tourism in Australia is already playing a significant role for domestic and international travel with approximately 2.4 million domestic overnight trips involving travellers visiting a winery in 2012

Beyond boosting tourism, the Australian wine industry is a $4.3 billion industry that creates over 52,000 jobs, many of which are based in over 65 regional communities. Australia has over 2,400 wineries and over 6,200 grape growers across  65 diverse and unique wine regions

Aussie Wine Month, now in its second year, will showcase all that is unique about Australian wine, including the faces behind the great brands. Events across the country include joining Brokenwood Winery for their Winemaker for a Day event in the Hunter Valley, attending a Yalumba Food and Wine matching event in your capital city and a harvest lunch with MasterChef winner Adam Liaw at Rymill Estate Coonawarra.

For more information about all Aussie Wine Month events visit www.apluswines.com

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Executive head chef Tamas Pamer and executive sous chef Julien Pouteau have created an exclusive degustation menu, where each dish celebrates Pepe Saya’s renowned hand-churned butter as the core ingredient.
Available February 25 to March 17, the A Taste of Artisan Butter with Pepe Saya experience features canapés and four courses, such as Shiro Kin Wagyu beef with truffle beef pie, butter roasted airloom carrots and crisp dumpling and a kouign amann dessert, using Pepe Saya’s velvety mascarpone, golden apple and salted caramel ice cream. Each dish will be complemented with wines from around Australia

“We have a great relationship with Pepe Saya, whose passion for local produce and top quality cuisine mirrors our own,” Julien said.
“His beautifully-made butter already has a cult following among Sydneysiders, but the way in which they will experience it through the new A Taste of Artisan Butter degustation will be something new altogether.  Growing up in Brittany in France, I was raised on butter. I used this experience to create a menu of traditional Brittany dishes which will be new to many Australian palates in terms of taste and texture.”

A Taste of Artisan Butter with Pepe Saya is the first in InterContinental Sydney’s new A Taste Of series, whereby the chefs have selected their favourite local producers to celebrate across four themed degustation experiences.
Each of these seasonally-focused menus will be available for a limited duration at different stages throughout the year. Other degustation dinners include: A Taste of WA with Marron Crayfish (May 6 – May 26); A Taste of Perigord Truffles by Lowes Mount Truffiere (July 1 – July 28); and A Taste of Native Bush Tucker with Outback Pride (October 21 – November 10).

Available for $85 per head or $115 with matching wines, A Taste Of dinners will be served from 6.00pm in Cafe Opera, located on level one of the hotel’s stunning circa 1851 Treasury Building. Guests can enjoy the experience in the elegant main dining room or alfresco in the dining court of the hotel’s historic sandstone arcades. Bookings are essential.

For more information and bookings, contact restaurant reservations on 02 9240 1396, www.interconsydney.com.au.

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‘Eat – Merimbula’ Bring a Picnic Blanket and an Appetite on March 10

The fertile soil and clear waters of the Sapphire Coast have long been known to provide world class fresh produce. In the skilled hands of local chefs and artisans, our region’s harvest becomes an experience to be savoured.

Now local families and tourists alike can experience all of the region’s flavours in one place by packing a picnic blanket and wandering down to the picturesque Fishpen on Merimbula Lake on Sunday March 10.

“EAT Merimbula will provide plated premium local fare from our most accomplished local chefs”, says Natalie Godward from the Merimbula Chamber of Commerce. “We’ll have up to 20 of our best chefs and food entrepreneurs creating something special for the day. Think Kingfish Sushimi, gourmet pastries, giant paellas, mouth watering oysters – and plenty of surprises.”

The foreshore at the Fishpen will be set up as a locavore’s paradise for the day in one of the best settings in Merimbula.

Sapphire Coast Tourism’s Tourism Manager Anthony Osborne adds, “Get hungry and get excited because this is the start of big things to come. The region has so much to offer. Merimbula locals and tourists look out over the lake and right under their noses is a jewel in our culinary crown…the humble oyster. Left or right you’ll see the rich earth that sustains the dairy indutsry and down by the the Eden or Bermagui wharves, a shovel scraping on ice is music to seafood lover’s ears. Us locals, we mostly take it all for granted but I can assure you our visitors don’t. So this is a great way to start jumping up and down about it”.

EAT 2013 will be held on the banks of Merimbula Lake at Fishpen and will run from 10am to 4pm on March 10. Bring a picnic blanket and the family and come on down!

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The 2013 Orange FOOD Week program has been released, with a plethora of food and wine related events planned around the FOOD’s marque events. One of the highlights of this year’s FOOD Week is the FOOD Train that leaves Sydney on the 19th of April; destination Orange.

The Week starts with Night Markets, 100 Mile Dinner and Forage concluding with the Sunday Markets in Orange’s historic Cook Park on the 21st of April.
The Orange FOOD Train is set to be a highlight of the week, with renowned foodie and home cook hero, Lyndey Milan, joining the trip.

“The journey from Sydney to Orange is going to set the scene,” commented Orange FOOD President Edwena Mitchell.

“Lyndey is a fantastic supporter of locally produced and prepared food, and will, together with the FOOD Train hosts, introduce and guide passengers through the food of Orange.  She will be joined by Orange locals, including farmers, winemakers and orchardists who will give guests a taste of what to expect during their three days in the region.

“
The Orange FOOD Train is a unique experience that has gained a keen following since its inception.  The journey begins on Friday the 19th of April.

Friday 19 April 2013

Enjoy a light breakfast once the train departs (at 7.10am), with a glass of Orange Sparkling.

After a relaxing trip (and morning tea delivered to the train at Bathurst), arrive in Orange and board the FOOD Train ‘bus’, for Lunch at Sister’s Rock Restaurant and Heritage Orchard at Borrodell Vineyard.Dinner on Friday night will be an intimate affair at the Hard Back Café with renowned chef Michael Manners.


Saturday 20 April 2013

FORAGE – a unique event to FOOD Week comprising a comfortable 3.6km walk with a wine and food station every 500m or so, finishing up at beautiful Orange Highland Wines and Gardens.


Sunday 21 April 2013

FOOD Week Sunday Markets at the glorious Cook Park in the main street of Orange followed by lunch at the Orange Botanic Gardens before heading back to Sydney.

Bookings and full program:  Bookings for the FOOD Traina are essential – purchase at www.orangefoodweek.com.au/events or contact Edwena Mitchell on president@orangefoodweek.com.au.

The full program of events will be released this weekend at the Orange Farmers Markets, and available online from Monday 11th of February 2013.

Price:     $850 inclusive of travel, accommodation, food and event tickets.

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Leading Australian adventure travel company, World Expeditions, is launching its 2013 suite of gastronomic adventures with free information nights in Sydney and Melbourne hosted by chef and TV personality, Peter Kuruvita.
Join us in Sydney at 6pm on Tuesday, 26 February and in Melbourne and on Thursday, 28 February to meet Peter and the team of talented chefs who lead the company’s culinary trips, including renowned chefs Hamish Ingham and Somer Sivrioglu in Sydney and Meera Freeman in Melbourne.
According to CEO, Sue Badyari, the keen interest in food evidenced by television programs devoted to the topic has accelerated interest amongst travellers for this type of travel and World Expeditions has responded by expanding its range of culinary suite of trips in 2013.

“Many World Expeditions travellers are looking for a means to really relate to the place they visit,” Ms Badyari said. “They want to actively participate in the culture and history of the country they are visiting and exploring the local cuisine is a great way to connect with a different culture.”
“The type of food grown and the way it is prepared provides an insight into the local way of life and traditions,” she said. “Having our expert chefs on hand during the tours greatly enhances the whole experience.”
World Expeditions’ culinary adventures include: ‘My Sri Lanka’ with Peter Kuruvita, Tastes of the Orient, Morocco with Meera Freeman and theThe Food Lover’s Pilgrimage Santiago de Compostela.
World Expeditions launched its culinary suite of trips in 2004 and, since then, has worked with celebrity chefs such as Joanna Saville, Kylie Kwong, Meera Freeman and Hamish Ingham to take small groups of enthusiastic foodies to a diverse range of destinations, chosen for their culinary appeal and the depth of experiences they offer participants.
More information at www.worldexpeditions.com or call 1300 720 000.

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Raffles Grand Hotel d’Angkor is the first and only hotel in Siem Reap that serves and has cooking lessons for authentic Royal Cambodian cuisine, with some of the recipes originating from the Royal Household.  General Manager Christian Sack explains:

“We have an extraordinary history dating back to the early 1930, and we’ve been given an amazing gift that I doubt many other hotel kitchens in the world could lay claim to:  King Father Norodom Sihanouk gifted the recipes from the Palace kitchen to the hotel during his reign.   Those recipes have been cherished for decades and used to create the two Royal Dynasty Menus which feature in our gourmet restaurant Le Grand.   So much has been lost from Cambodia as a result of the country’s turbulent past, but now there is a wonderful resurgence in Khmer culture and traditional crafts.   We have a duty to keep traditional Khmer Cuisine alive as well and we do that by offering the cooking classes.”

The Raffles cooking class stands out for its highly personalised approach as chefs accompany guests to the local morning markets to select produce for the lesson, before returning to the kitchens of Restaurant Le Grand for a customised lesson in preparing Royal Khmer Cuisine – including starter, soup, main courses and dessert; six dishes in total. The lesson ends with lunch, where guests taste their own culinary creations, matched with wines from the wine cellar. Traditional Khmer Cuisine is one of detail – small amounts of ingredients with intriguing textures, complex aromas and fresh exhilarating flavours which create distinctly light, delicate and healthy cuisine. Rice is nearly a sacred component of Khmer Culture, along with fish and shellfish, both fresh from Mekong and Tonlé Sap rivers.

All food is cooked according to Buddhist guidelines. A typical meal of Traditional Khmer Cuisine consists of soup, salad, fish course, meat course, vegetables and rice; desserts, often based on fresh fruits and coconut conclude the meal.  It is said that Royalty favoured a cold rice dish that was prepared the night before and put outside so that dew infuses into the rice.  In the morning, jasmine flowers are added to make the dish fragrant.  Herbs and spices come from the hotel’s own Spice Garden. Over the past year, the hotel has created a series of activities to reflect the growing desire of its guests to gain an insight into the fascinating local culture, to complement their visits to the temples of Angkor.  The activities are designed as bite-sized introductions to the lifestyle and customs of Cambodia – and the cooking classes are a part of this.

The elegant Raffles Grand Hotel d’Angkor is one of the original grand hotels of Asia, built in 1932, providing accommodation to early visitors to the beautiful and mysterious Angkor and its temples nearby.  It was occupied in the 1970s by the Lon Nol military staff then by Vietnamese forces in 1979.  A new chapter began when it was totally refurbished, renovated and reopened by Raffles in 1997.  The hotel was significantly refurbished again in 2011.

Overlooking the Royal Gardens and opposite the Royal Palace, the hotel has its own extensive tropical gardens which offer an incredibly private hideaway from the hustle and bustle of Siem Reap’s busy market life. Colonial architecture, 119 guestrooms and suites, two vast private villas, Cambodia’s largest swimming pool and the finest service from legendary Raffles Butlers, are just some of the elements that make Raffles Grand Hotel d’Angkor so special.

Every participant will receive a copy of Khmer cooking book “Taste of Angkor” by the hotel’s Executive Chef to take home, as well as a white apron, and a Certificate of Participation from Raffles Grand Hotel d’Angkor.

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To celebrate it’s 10th anniversary, the Noosa International Food and Wine Festival 2013 has pulled out all stops with a food, wine and lifestyle program to delight amateur cooks, serious foodies, lifestyle enthusiasts and families alike. From May 16 to May 19 many of the world’s best chefs, Australia’s celebrity chefs, wine makers and Australia’s hottest entertainers will descend upon Noosa bringing their star power to Australia’s premier food and wine event held on the Sunshine Coast.

New highlights for the 2013 Festival include:

- The Gala Opening Concert, Edible Music, will be a world first combining the talents of several of Australia’s most acclaimed musicians with ten of the world’s foremost chefs from the S. Pellegrino World’s Best Restaurants list. Themed to the music of the QLD Virtuosi Orchestra under the baton of Guy Noble, the chefs will demonstrate their fabulous canapes as Festival guests sample these gastronomic delights culminating in a surprise grand finale.

- The new Platinum Experience package will provide the ultimate Festival experience. Not only will guests have access to the exclusive Platinum Lounge with its private bar, restaurant and concierge services but they will be hosted at exclusive functions, meet and socialise with the star chefs, sit in premium seats and receive true platinum service throughout the four days of the Festival. See website for full details.

- Two Qantas International Degustations featuring ten chefs from S. Pellegrino World’s Best Restaurants list and six of Australia’s leading chefs.

- Salute to Ten Years Degustation featuring chefs from our first food and wine festival.

- Three sublime Sunset Concerts with drinks and canapes at the iconic Noosa National Park Lookout in a special Festival marquee followed by dinner at three of Noosa’s premium restaurants.

- The new Barefoot Beach Marquee located on Noosa’s idyllic Main Beach which will host some fabulous new events including:

* Australian final of the World Class Cocktails Competition

* World Class Food & Cocktail Pairing Dinner

* Seafood Feast on the Beach

- A Japanese/Indian Lunch with matched beers from Asahi and Kingfisher.

Festival favourites are still on the menu including Lifestyle Lunches, Riverside Picnics, Wine Masterclasses and Guest Chefs at Sunshine Coasts Restaurants.

Festival goers will have direct access to the S.Pellegrino World’s Best Restaurants list chefs -

Mark Best (NSW), Andre Chiang (Singapore), Mauro Colagreco (France), Carlo Cracco (Italy), Peter Gilmore (NSW), David Kinch (USA), Yoshihiro Narisawa (Japan), Ben Shewry (VIC), David Thompson (Thailand) and Tetsuya Wakuda (Singapore/NSW) with performances at the Gala Opening Night, live cooking demonstrations or for a very special treat, join them for one of the Qantas Premium International Degustation dinners.

Once again there is a stellar entertainment line-up including Timomatic, Jane Rutter, Taryn Fiebig, Mahogany, Thomas Crane with Queen Bohemian Rhapsody, The Fabulous Singlettes and Martini Club. Minister for Tourism, Major Events, Small Business and the Commonwealth Games, Jann Stuckey, welcomed the premier food and wine festival back to Queensland in 2013 and congratulated the event’s organisers on a decade of success. “Through plenty of hard work and determination, the Noosa International Food and Wine Festival has gone from strength to strength over the last ten years and has grown into a much anticipated, culinary tourism event,” Minister Stuckey said.

“In 2013 visitors will be offered a fantastic program which will showcase some of our best regional produce and also position the Sunshine Coast as a great event and holiday destination.

“We are looking forward to welcoming some of the world’s most revered chef’s as we celebrate a decade of superb food, wine and remarkable talent.

“Events deliver economic and social benefits to all sectors of the community in which they are held and the Newman Government is proud to support major international events like the Noosa International Food and Wine Festival through Tourism and Events Queensland.”

General Admission tickets this year are $40 (adult) or $20 (accompanied child under 13) and will include Celebrity Chef Cooking Demonstrations, Culinary Exhibition, Courier Mail LIFE Annexe, Food Critics Cooking Competition and the live entertainment. A great way to experience the Festival is with a Weekend Gold Pass that includes VIP admission to Friday’s Westpac Welcome Cocktail Party, Saturday and Sunday entry to hospitality pavilions and preferential concert seating. Cost is $330 per person.

Purchase your tickets before April 1, 2013 and receive a 10% discount (offer excludes tickets for Guest Chefs at Sunshine Coast Restaurants, Qantas Premier International Degustation Dinners, Sunset Concerts and the Platinum Experience).

Festival Director, Jim Berardo, is thrilled with the focus of the 2013 festival. “We are proud to have built this event to something truly world class. The Festival originated to acknowledge and promote Australian produce, wine and talent. Now Australia has a real presence in the world of food and wine and we have recognised this by the overseas talent that we are bringing to the Sunshine Coast. “As we get set to kick off our first decade of Noosa food and wine festivals, we have really tried to push the envelope to celebrate our tenth year with new iconic events and program inclusions that are so much more than just food and wine.”

Visit the website for the full program and online ticket bookings www.noosafoodandwine.com.au or call (07) 5455 4455 for further information.

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Savour Tasmania is thrilled to have secured emerging Belgian star Kobe Desramaults to feature as part of its program from 29 May to 2 June, 2013. Described by world-renowned chef Rene Redzepi as “an unusual talent, possessing something indescribable only a few people have”, Kobe is exciting food audiences from around the globe at his Michelin-starred restaurant In de Wulf.
A member of the San Pellegrino World’s Best Restaurants list, Kobe has followed in the footsteps of his mother, who ran In de Wulf as a traditional Belgian brasserie. He began his career at an Italian restaurant, which then led to what is self-described as his “defining experience” – two years at the three Michelin-starred Oud Sluis in the Netherlands, where Sergio Herman became an important mentor. He then spent 10 months in Barcelona under Carles Abellan at Comerç 24 before taking over In de Wulf from his mother and revolutionising it with his inventive treatment of local produce. In 2005, after two years at the helm of In de Wulf, Kobe became the youngest Michelin starred chef in Belgium.

As part of Savour Tasmania 2013 Kobe will join with talented Tasmanian chef Luke Burgess at Garagistes, as well as taking part in the gala celebration event at Princes Wharf 1 in Hobart.”Both Kobe and Luke share a similar food philosophy, using local ingredients sourced from growers as well as foraging for them in the wild to create their dishes,” Savour Tasmania event manager Alan Campbell said

“Luke visited In de Wulf last year and jumped at the opportunity to have Kobe conduct two Savour Tasmania events at Garagistes, giving them both the chance to share knowledge and discover new flavours and techniques. “We are excited to put these two great culinary minds together to see what they come up with for the event.”

Savour Tasmania’s mission is to promote the flavour, diversity and purity of Tasmanian produce and beverages. Now in its fifth year, the event has placed Tasmania firmly on the map of gourmet destinations around the world. After the resounding success of the Feast of Chefs event on Hobart’s waterfront last year, another major celebration of Tasmanian produce will be held on 1 June, 2013, this time with a Mediterranean theme and featuring a range of local, national and international chefs.

“Some of the chefs will find the Mediterranean theme falls naturally within their food style, and for others it will be more of a challenge,” Mr Campbell said. “But this is what Savour Tasmania is all about – taking Tasmanian produce and inviting local, national and international chefs to sample, explore and extend themselves to turn it into something magnificent.”
Again tickets for the gala event will be priced around $95, meeting public demand for this style of event. “There will also be more intimate dinners for food and wine enthusiasts, including the one with Kobe at Garagistes, as well as industry master classes for the state’s budding apprentices,” Mr Campbell said.

Register online at www.savourtasmania.com.au  for updates, or find us on Facebook: www.facebook.com/SavourTasmania or follow us on Twitter: www.twitter.com/SavourTasmania

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