Tasmanian Treats at the TASTE OF SYDNEY – March 14-17 Centennial Park

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 new Tasmanian Pavilion.  Designed to educate and excite visitors with the coolest gastronomic delights from Tasmania’s wild places – the Tasmanian Pavilion will be the largest on site, and will showcase the state’s rich food and wine heritage, as well as Tasmanian eco-tourism adventures.

Inside the Pavilion, Sydneysiders 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.

Guest chefs and industry experts will be cooking up a storm in the Pavilion’s Demonstration Kitchen using the best fresh Tasmanian produce.  Kylie Kwong has signed up for the Thursday evening and will be working her magic with Flinders Island Wallaby, which is a regular feature on her menu. The final line-up will be announced closer to the event date.

The Tasmanian Pavilion will entice visitors with:

• Atlantic Salmon from Huon Aquaculture – readily available from Sydney Fish Market retailers.
• Mussels from Spring Bay Seafood’s – and luckily for everyone these mussels are also on the menu at the Taste of Sydney’s Four in Hand tent prepared by Chef Colin Fassnidge. Frank Commora from MoVida sources his mussels from Spring Bay, too.
• Cape Grim beef and Robbins Island Wagyu – both favourites of Tetsuya’s and can be found at Hudson Meats.
• Lamb and Wallaby from Flinders Island Meat – a regular on the menu at Billy Kwong’s.  The wallaby was also recently featured on MasterChef®.
• Gourmet Pies from Tasmanian Bakeries – using all local and quality Tasmanian produce these are a ‘must’ to sample.
• Beer from Moo Brew – a hit amongst the Sydney boutique bar scene and enjoyed at Otto, Quay and Café Sydney. The Brewery is located at MONA.
• A taste of the Apple Isle – taste the difference…Franks award winning Apple & Pear cider, Willie Smiths Organic Apple Cider and Forager Fruits.
• Tasmanian Single Malt Whiskey Bar featuring Lark Distillery, Old Hobart Distillery, Sullivans Cove and Nant Distillery.
• Tasmanian Wine Bar showcasing Holm Oak Wines, Tamar Ridge, Clover Hill, Grey Sands Vineyard, Bay of Fires and House of Arras, Barrington Vineyard and Josef Chromy Wines. All of which are on many Sydney wine lists and rated well via the Sydney Sommelier set.
• Eco Tourism adventure – The Maria Island Walk – a good one for the bucket list.

Visitors to the Tasmanian Pavilion will also have the opportunity to enter a draw to win a trip to taste the coolest food in the wildest place.  The grand prize of a Tasmanian trip for two people includes return economy flights ex-Sydney to Hobart, accommodation, car hire and an amazing array of gourmet delights.

Taste of Sydney is Sydney’s premier food festival for food and wine lovers.  It will be held in the beautiful alfresco setting of Sydney’s Centennial Park from 14-17 March 2013.

Further information can be found at:

www.tastefestival.com.au

Tasmanian Pavilion