Festival organisers today unveiled its culinary program, including workshops on cheese making, crafting the perfect sausage, bush tucker tours and exclusive dining events, all tailored to suit foodies of just about any skill level or age.
Indeed, mini-masterchefs are catered for with Yum Cha for Kids, led by her grace, dumpling diva Sally Ives from Cygnet (south of Hobart) via Beijing.
The diva’s workshop will guide children aged 8-12 through the joys of dumpling making. A skill young one’s can learn that will benefit the whole family.
Sally was born and bred in Beijing but now calls Cygnet home and it is from there that she grows, cooks and eats her own food.
Her garlic chive and egg dumplings are a popular item at the monthly Cygnet markets and she also runs the occasional cooking class teaching stir fries, noodle dishes, soups and of course, dumplings.
100 percent Tasmanian
This year’s culinary offerings are 100 per cent Tasmanian, with over 110 stallholders showcasing delicacies from all over the state.
Seafood, cheese, berries, cool-climate wines, craft beers and ciders, gin, whisky and much more will be on offer from established and emerging producers eager to present their wares.
Programmed by food writer, stylist and consultant Michelle Crawford, the culinary program blends dining, learning, play and a touch of indulgence.
“The culinary program presents a wonderful opportunity for Festival to showcase the work of our world-leading chefs.
“Fire is an element that features heavily in the program with many of the events demonstrating all the incredible things that can be done over hot coals or a grill. There’s also a great selection of exclusive dining experiences that offer unique experiences in exclusive spaces.” said Crawford.
Set against the stunning backdrop of Hobart’s waterfront precinct, the festival runs from Friday 28 December 2018 – Thursday 3 January 2019.
