Taste the coolest food from the wildest place in the Taste of Sydney's Tasmanian Pavilion
This year's Taste of Sydney will see a gourmet line up in the Tasmanian Pavilion. The impressive line up of local Tasmanian produce will educate and excite visitors with gastronomic delights and classy beverages from Tasmania's wild places. The Tasmanian pavilion will be the largest on site and it will showcase why Tasmania has earned the reputation of 'the gourmet state of Australia'.
Inside the pavilion visitors can sample some of Tasmania's best known produce grown and harvested in its world-renowned cool climate, clean air, fertile soils and pristine waters.
A selection of Sydney's fabulous chefs and industry experts will be cooking up a storm in the pavilion's demonstration kitchen using the best fresh Tasmanian produce. The impressive line up thus far includes Jimmy Campbell – MoVida Sydney, Shaun Presland – Sake, Hamish Ingham – Bar H, Grant Croft – The Cut, Peter Ridland - Jonah's and Somer Sivrioglu – Efendy.
Ben Farley from the BBQ School will also be sharing how to become a BBQ star using quality Tasmanian beef.
So come and enjoy a glass of wine or cider, some fresh Tasmanian salmon, and learn more about Tasmania's fine whisky and wallaby. The Tasmanian pavilion has all of this and so much more………….
The Tasmanian Pavilion will entice visitors with:
Atlantic Salmon and Ocean Trout from Huon Aquaculture – sashimi stand + new premium product testing on Sydney's discerning palates. Do we like the sound/taste of cider infused ocean trout ?
Cape Grim beef and Robbins Island Wagyu – both favourites of Tetsuya's. They'll be offering some of the Retail Ready range for tastings and if that's not enough you can find their delicious produce at Rockpool, and Hudsons Meats…..just to name a few.
Gourmet pies from Tasmanian Bakeries – using all local and quality Tasmanian produce these are a 'must' to sample. Showcasing their FANCY LITTLE PIES, which are little gourmet party pies, made with 100% Tasmanian meat, baked at their bakery in central Hobart. They are available in 5 varieties: Wagyu Beef, Peppered Beef, Chicken & Camembert, Minted Lamb, and our newest variety, Wallaby & Stout.
Beer from Moo Brew – from the home of MONA and Tasmania's largest locally owned and operated brewery. They will be showcasing 5 of their most prominent beers: Pilsner, Pale Ale, Hefeweizen, Dark Ale and Belgo.
Tasmanian Single Malt Whisky bar- Tasmania is highly regarded as a place of origin of extremely high quality produce and Tasmanian Whisky continue to gain internal recognition. The whisky this year features Lark Distillery – Lark Distillery whisky's are popular with the likes of Robert Plant (Led Zeppelin) and Barack Obama; Old Hobart Distillery, Belgrove Distillery and Tasmania Distillery. The World Of Whiskey, The Oak Barrel and the Baxter Inn all stock Tas Whiskey supplies.
Tasmanian Wine Bar showcasing wines from Clover Hill – A James Halliday Australian Wine Companion 2014 named 5 Star Winery will be sampling and selling their accolade winning wines; Josef Chromy Wines – will be showcasing 7 of their spectacular wines (all award winning) all available for you to sample. The will also be selling bottles to take home; and Heemskerk – Will be sampling a selection of award winning Heemskerk wines. They'll also be sampling and selling some of their Abel's Tempest wines; with something for everyone you will be more than satisfied.
Cider from Franks Cider – featuring apple, pear and the new pear & cherry cider from the fruit fields in Southern Tasmania. Sample the quality award winning cider then grab a take home pack of your favourite.
Lamb and Wallaby from Flinders Island Meat – The Lamb recently received gold for its special 8-10kg Milk Fed Lamb it also took gold for the Open Class Champion at the Sydney Royal Show. The ABC delicious. Produce Awards named Flinders Island Meat as overall Category Winner for their Milk Fed Lamb product.
Taste of Sydney is Sydney's premier food festival for food and wine lovers. It will be held in the beautiful alfresco setting of Centennial Park from 13 - 16 March 2014.
Further information can be found at:
www.tasteofsydney.com.au
Tasmanian Pavilion
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