Tasmanian food producers, growers and chefs have long been known for their passion and dedication in producing food of unparalleled quality and delivering it to our tables in unique and interesting ways. The Savour Tasmania food and wine festival, which debuted in 2009, was created to celebrate this outstanding commitment to fine food and wine and to position Tasmania as a leader in culinary fields.
Each year, the five day festival has surpassed previous years in the range and standards of events with an exceptional line up of guest chefs and a stunning collection of food and wine events for the public to enjoy.
The festival kicks off in May with a night dedicated to all things pig. PorkStar Colin Fassnidge known for his nose to tail style of cooking, and Gourmet Farmer Matthew Evans who believes in the principal of real food where the provenance is known and the producer valued host the Pop-Up PorkStar event at the Tasmanian Museum and Art Gallery Courtyard.
Tickets are priced at $65 per head and the night is a stand up event featuring cocktails and ‘porktails’. The produce showcased is sourced from the Huon Valley and includes wines and ciders. Local chefs Terry Clark and Waji Spiby will be helping to make sure that the region’s flavour is well represented in the offerings.
A festival favourite is the Savour Tasmania Long Table Dinner, back again this year by popular demand. The dinner this year is headed by chefs Shane Delia, Michelin starred Kobe Desramaults, Giovanni Pilu, and Darren Purchese with each chef producing a course or dish for every Long Table diner with share platters for six people to encourage a festive, social atmosphere.
The $95 ticket price includes canapés, dinner, chocolates and roving desserts and diners can purchase Tasmanian produced wine and beer by the glass or bottle. The evening is held at Princes Wharf 1 on the 1 June and is guaranteed to be a highlight of the Australian culinary calendar.
Two degustation dinners are to be held at the end of May featuring ‘A Natural Meeting of Young Culinary Minds’ where young chefs Tasmanian Luke Burgess and Belgian guest chef Kobe Desramaults come together to with their similar philosophies on taking fresh produce from the farm to the plate with as little interference as possible, to create a sublime menu with matching Tasmanian wines that is designed to provoke conversation and thought along with offering a diners a stunning dining experience.
The Tasmanian Red Wine Weekend held over the weekend of the 1st and 2nd of June, is a must visit for lovers of red wine. Tasmania is already well known for its excellent light red varieties and local wine producers are keen to show that they are also producing high quality reds in a range of other styles. The weekend incorporates a number of events on top of being able to sample a huge range of Tasmania’s locally produced red wines.
A fascinating collection of master classes are held over the two days, in topics including ‘how to become a wine snob in 40 minutes’, ‘The Plumm Wine Glass Experience’ where participants learn the importance of size and shape in wine glasses, and ‘food and wine matching’. Everyone who attends the Red Wine Weekend receives a free Plumm wine glass and the wine tasting is included in the $25 ticket cost. The master classes attract an additional charge and have limited spots available.
Other events in the Savour Tasmania line up include Industry Master Classes run by guest chefs Colin Fassnidge and Shane Delia. Colin’s class ‘exploring the pig’ takes you deep into his nose to tail way of thinking and showcases the versatility of the mighty pig.
Award winning chef Shane Delia takes you on a ‘Middle Eastern Journey’ giving you an insight into his unique culinary style and specialty cuisine. Colin Fassnidge also presents two special dining evenings later in the month ‘Fine Food and Passionate Discourse’; again showcasing his nose to tail style and treating diners to a good night both in and out of the kitchen.
