Dave checks out what is happening with the Taste.

 

Taking place along the backdrop of Hobart’s picturesque waterfront precinct, That Taste of Tasmania today unveils its full line-up of food and beverage producers who will gather on the foreshore to tempt crowds of thousands by showcasing their delicacies from all over the state.

Running from Saturday 28 December 2019 – Friday 3 January 2020, all culinary offerings are proudly 100% Tasmanian, with 93 producers, both emerging and established, serving up unique offerings of BBQ meats and seafood, cheese, berries, cool-climate wines, Tasmanian Independent craft beers and ciders, gin, whisky and much more.

Just days after last year’s Taste, devastating bushfires tore through the Tasmanian landscape, decimating over 180,000 hectares of forest and creating a crisis in the honey industry. Precious leatherwood trees, which are used in the production of about 70% of the states honey, were one of the victims of the fires, so this year’s Taste features a special programme planned to raise awareness and support the local the beekeeping industry.

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Festival Director Brooke Webb said, “The bees are so important in the eco-system, that without them, The Taste festival wouldn’t be here. In support of the Bees and the honey producers, the entire festival village will be transformed into a metaphoric beehive that reflects the strong, resilient and generous communities that live here in Tasmania. ”

“Community, innovation, provenance and pride of place are key themes underpinning the Festival. We wanted to take the strong sense of community that was experienced during the fires and bring it into the heart of the Festival and really showcase the enduring spirit of Tasmania.”

“The festival beehive is an eco-system and it’s exhilarating to watch it forming within the food and beverage program and seeing different producers teaming up to collaborate on their offerings and bring something truly unique and special to The Taste. More than this, the beehive eco-system is being applied to all areas of the festival,” said Webb.

Taste of Tasmania Food Curator Megan Quill said, “One of the more exciting new additions to The Taste this year is our very first providore stalls. From delicious Tasmanian truffles, tonic syrups, jams and chutneys, confectionary and of course, honey; visitors will be able to take a bit of The Taste home with them to enjoy long after the Festival finishes.”

Excluding New Year’s Eve, entry to The Taste of Tasmania is FREE, but to ensure you get the best seat in the house, the Festival offers reserved seating for visitors wanting a guaranteed seat amongst the action. With three, four hour long, sessions on offer each day, reserved seating costs $25 per person on the Waterfront or $50 per table on the Riverside. Tickets to reserve you spot are on sale now!

The Taste of Tasmania is Australia’s biggest and longest running food and wine Festival. With stunning waterfront views, awe-inspiring performances, live music and local gourmet offerings The Taste is summer’s not-to-be-missed community celebration.

The full line up of producers for The Taste this year includes:

 

THE MARKETPLACE – Providore Stalls

 

Eladnelle Farm: Boutique family owned saffron producers who plant, grow, pick, process, market and sell their coveted Premium Grade 1 quality product. 

Elgaar Farm: An enticing variety of delicious and authentic European style cheeses direct from a certified organic farm in northern Tasmania.

Elly’s Gourmet Confectionery: Irresistible gluten-free sweets crafted from premium ingredients, with no artificial anything. Lovingly and locally handmade.

Loaves and Fishes: Gourmet jams and sauces created from rescuing surplus fresh local ingredients, with profits going directly to programs and services which benefit vulnerable Tasmanians.

Pocket Picnic: Zero waste cutlery wraps made from salvaged cutlery and fabric – the perfect companion to battle waste at the Taste!

Tasmanian Tonic Company: Sophisticated tonic syrups from unique Tasmanian flavours. Designed to complement Tasmanian gin, or as a refreshing soft drink.

Tasmanian Truffles: The first truffle producer in the country, and the only producer of summer truffles, with an array of truffle products for sale.

Wild Hives: Honeycomb and a selection of raw, unprocessed honeys showcasing Tasmania’s terroir. Stop by for a chat with a passionate producer.

CASTRAY ESPLANADE

Barringwood Wines: Elegant, ultra-cool climate wines from the state’s North West, including stellar sparklings among a range of varieties.

Berta’s Creamery & Milkbar with Valhalla: Specialty ice cream cones, smoothies and shakes using Tasmania’s iconic Valhalla ice cream in a range of delicious flavours.

Berta’s Crepe Haus: Freshly made crepes filled with seasonal Tassie goodness, plus berry cups and refreshing drinks.

Big Bessie: Deliciously creative ice cream sundaes with specialty toppings made from local ingredients. A festival favourite!

Captain Bligh’s Brewery and Rum Bar: Super local brewery and distillery, specialising in quality ales and spirits with a nautical vibe. Hello sailor!

Cascade Brewery and Brew House: Icy cold favourites from Hobart’s iconic brewery, including their range of classic beer, ciders, and Pale Ale – Australia’s oldest continuous brewed beer.

Deep End Farm: Sustainable practices and homegrown produce used to create delicious Taiwanese steamed buns with a range of tasty fillings.

Fabulous Tempura Vegetables: While mushrooms are no longer farmed commercially in Tasmania, this year you can expect fabulous new festival flavours using the famous tempura technique and fresh Tassie vegetables.

Flamecake: Thin, crispy, German-style ‘pizza’ with locally produced toppings baked in a wood fired oven for the best possible flavour.

Home Hill Wines: Huon Valley boutique winery, producing award-winning wines for the last 25 years. Try the pinot noir for a sample of one of the state’s best.

Knocklofty Spirits: Hand crafted small batch spirits from West Hobart blended with summery fruit. Try the Cherry Gin, made with Tassie Stonecrest Cherries.

Lost Pippin Cider and Lamb Baa Keg Kitchen: Estate grown apples, lamb and specialty grains celebrated in creative dishes and refreshing ciders. A true farm-to-plate experience from family-owned, Coal River Valley producers.

Old Kempton Distillery: Quality gin, apple schnapps, and refreshing cocktails in collaboration with the only tonic manufacturers in Tassie, the Tasmania Tonic Company.

Spreyton Cider Co.: Fourth generation Tasmanian apple growers, producing a range of refreshing ciders, as well as a creative non-alcoholic range.

Tasmanian Chilli Beer Company: Sustainably handmade, naturally brewed alcoholic and non-alcoholic drinks, plus refreshing artisanal gelati crafted from iconic Tasmanian ingredients.

T-Bone Brewing Co.: Creating an ever-changing menu of beers on tap and in can from the North Hobart brewery, satisfying every taste. Look out for their small batch seasonal brews.

THE ATRIUM by Josef Chromy

Josef Chromy Wines: Proud sponsor of the Atrium and producer of some of the state’s best quality wine, visit for premium cool climate varietals produced in their state-of-the-art winery in Tasmania’s north.

Bruny Island Cheese Co.: Premium platters of cheeses made in their own sustainable dairy, plus an excellent range of refreshing ales, all produced on Bruny Island.

McHenry Botanical Bar: Australia’s southernmost distillery, showcasing a range of exceptional gin and whisky incorporating their quality products with fresh local produce.

Morrison Brewery: Family owned craft brewery with beers inspired by traditional English brews and producing innovative new styles with their summer pink fizz using Tassie raspberries.

Munchies Street Food: Pork belly bao and top notch Korean fried chicken brought to you by top local chefs, combining authentic Korean recipes and French technique with delicious results.

Mures Tasmania: Oyster bar plus ‘hook to plate’ range of sustainably fished seafood on platters to share, by a family-run Hobart institution.

Urban Bounty Paella and Churros: Paella cooked with love and local produce, plus authentic Spanish churros served with chocolate or salted apple caramel sauce.

Vineyard Seafood: Ocean harvest to enjoy with wine, including hand-shucked half shell scallops harvested from the northwest shelf in Bass Straight, as well as delicious seafood share plates.

Willie Smith’s Cider Makers: Australia’s first certified organic cidery brings a taste of the Huon Valley with a variety of popular ciders on tap and in cans.

THE SHED

Annapurna Indian Cuisine: Locally owned and well-loved Indian restaurant, serving up classic dishes with a Tassie twist, including wallaby koftas, saffron lassis, and a classic free-range butter chicken. 

Bream Creek Vineyard: Award winning wines from a pioneering festival stallholder and one of Tassie’s oldest vineyards, with a range of varietals available. Try their unique Moscato inspired “Mosaic”!

Casa Paella: Authentic Spanish paella with Tasmanian grown saffron and other star local ingredients from award winning producers.

Clover Hill Wines: Refined wines crafted with attention to detail from high quality cool climate fruits, producing a standout Northern Tasmanian sparkling wine.

Coal Valley Cider & Cold Blow Vineyard: A trio of passionate brewers and winemakers crafting wines and ciders from quality ingredients in the beautiful Coal River Valley.

Coffee Ground: Locally roasted coffee, cold drinks and espresso martinis served by participants in a new training social enterprise concept in Hobart. Get your coffee fix and support a great initiative.

Delicious Bamyan Afghan Food: Afghani street food brought to you by members of the Hazara community in Launceston. Snack on bolani or share a plate of mantoo with your friends.

Derwent Estate Wines: A range of grape varieties crafted into premium cool climate wines from the Derwent Valley, including an award winning Chardonnay.

Domaine Dawnelle: A boutique micro winery serving a wide range of varietals including wild skin fermented Riesling, plus Grappa and Limoncello.

Fish Frenzy: Consistently high quality fish and potato chips in brown paper cones and seafood dishes from a local Hobart favourite.

Forty Spotted Gin: Hand distilled gin with traditional and local botanicals such as juniper berry, coriander, lemon peel and pepperberry, producing clean, fresh and complex cocktails.

Frank’s Cider House: Fruity sparkling ciders crafted from heritage varieties of apples and pears, from a multi award-winning family business in the beautiful Huon Valley.

Ghost Rock Wines: Pioneering Cradle Coast winery from the state’s north west, producing highly regarded, 100% estate grown and bottled premium wines.

Liggabuff: Gourmet cupcakes, decadent baked goods and chocolate fondue platter with homemade marshmallows. The ultimate sweet treat!

Meadowbank: A range of excellent wines from a pioneering vineyard in the Derwent Valley, their delicious pink fizz is perfect for summer tippling.

MIAM French Crêpes: Classic French crêpes served with delicious Tasmanian produce including walnuts, honey, local berries and ice cream.

Mount Gnomon Farm: Paddock to plate producer specialising in dishes created with free-range pork from rare breed pigs on their lush green property in northwest Tasmania.

Mr Korea BBQ and Food: Korean flavours showcased in tasty dishes to share, including ‘ssam’ – little lettuce cups filled with fried chicken, rice, and authentic sauces.

Nocton Vineyard: A collaboration between two Coal River Valley producers, offering tastings of premium cool climate wines and a range of tasty cheeses.

Saigon District: Celebrate delicious southern Vietnamese cuisine using local produce, and feast on share platters of authentic delights.

Simple Cider: Cider made with traditional methods and minimal intervention from fruit sourced from rescued orchards. Unpasteurised, unfiltered and naturally carbonated.

Smallest Pancake Festivals: Fluffy mini Dutch pancakes, freshly cooked and served with berries and ice cream, plus berry trifles and refreshing slushies.

Spring Vale Wines: High-end, cool climate wine from the vineyard on their east coast farm, which has been family owned and operated since 1875.

Sweet Taz: Delicious desserts crafted from the berry best Tassie produce, including beautiful panna cottas with Ashgrove Cream and raspberries.

Tamar Ridge: Tamar Valley winery with a broad range of quality cool climate varietals on taste. Check out the relaunched brand and exciting new look.

Taste of Ethiopia: Using top Tassie produce to create traditional Ethiopian dishes. Try the injera – a typical fermented bread with delicious, authentic toppings.

Thanasis & Co. Su’vlaki: Authentic Greek street food made with love – from handmade pita, to juicy lamb, falafel with homemade sauces, and the freshest Greek salad.

The Porky Duck: Tasmanian sourced duck and pork specialists serving a diverse array of tasty dishes with homemade sauerkraut and kefir cream.

The Splendid Gin: Cocktails made from four times distilled gin, made from organic botanicals and the purest spring water from the east coast of the state.

The Tasmanian Pasta and Sauce Company: Collaborative stall with Lawrenny Estate, serving a delicious selection of gnocchi using Derwent Valley produce, plus classic cocktails created from Lawrenny’s award-winning gin.

Turkish Kitchen: Top quality produce used to create traditional Turkish recipes, such as locally sourced quail and a generous Turkish tasting platter to share.

Waji Food: Bountiful platters of Tasmanian seafood and a variety of smaller tasting plates prepared by one of Hobart’s most popular caterers.