{"id":20211,"date":"2014-02-26T22:50:00","date_gmt":"2014-02-26T22:50:00","guid":{"rendered":"http:\/\/traveloscopy.com\/travel-news\/tassie-produce-delights-to-be-a-hit-at-the-taste-of-sydney-march-13-16-2014\/"},"modified":"2014-02-26T22:50:00","modified_gmt":"2014-02-26T22:50:00","slug":"tassie-produce-delights-to-be-a-hit-at-the-taste-of-sydney-march-13-16-2014","status":"publish","type":"post","link":"https:\/\/traveloscopy.com\/travel-news\/2014\/02\/tassie-produce-delights-to-be-a-hit-at-the-taste-of-sydney-march-13-16-2014\/","title":{"rendered":"Tassie Produce Delights To Be A Hit At The Taste Of Sydney – March 13 – 16 2014"},"content":{"rendered":"
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Taste the coolest food from the wildest place \u00a0in the Taste of Sydney’s Tasmanian Pavilion<\/p>\n

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’.<\/p>\n

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.<\/p>\n

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 \u00a0line up thus far includes Jimmy Campbell \u2013 MoVida Sydney, Shaun Presland \u2013 Sake, Hamish Ingham \u2013 Bar H, Grant Croft \u2013 The Cut, Peter Ridland – \u00a0Jonah’s and Somer Sivrioglu \u2013 Efendy.<\/p>\n

Ben Farley from the BBQ School will also be sharing how to become a BBQ star using quality Tasmanian beef.<\/p>\n

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\u2026\u2026\u2026\u2026.<\/p>\n

The Tasmanian Pavilion will entice visitors with:<\/p>\n

Atlantic Salmon and Ocean Trout from Huon Aquaculture \u00a0\u2013 sashimi stand + new premium product testing on Sydney’s discerning palates. Do we like the sound\/taste of cider infused ocean trout ?<\/p>\n

Cape Grim beef and Robbins Island Wagyu \u2013 both favourites of Tetsuya’s. \u00a0They’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\u2026..just to name a few.<\/p>\n

Gourmet pies from Tasmanian Bakeries \u2013 using all local and quality Tasmanian produce these are a ‘must’ to sample. \u00a0Showcasing 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. <\/p>\n

Beer from Moo Brew \u2013 from the home of MONA and Tasmania’s largest locally owned and operated brewery. \u00a0 They will be showcasing 5 of their most prominent beers: Pilsner, Pale Ale, Hefeweizen, Dark Ale and Belgo. <\/p>\n

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 \u2013 \u00a0Lark Distillery whisky’s are popular with the likes of Robert Plant (Led Zeppelin) and Barack Obama; Old Hobart Distillery, Belgrove Distillery \u00a0and Tasmania Distillery. The World Of Whiskey, The Oak Barrel and the Baxter Inn all stock Tas Whiskey supplies. <\/p>\n

Tasmanian Wine Bar showcasing wines from Clover Hill \u2013 A James Halliday Australian Wine Companion 2014 named 5 Star Winery will be sampling and selling their accolade winning wines; Josef Chromy Wines \u2013 will be showcasing 7 of their spectacular wines (all award winning) all available for you to sample. \u00a0The will also be selling bottles to take home; and Heemskerk \u2013 Will be sampling a selection of award winning Heemskerk wines. \u00a0They’ll also be sampling and selling some of their Abel’s Tempest wines; with something for everyone you will be more than satisfied.<\/p>\n

Cider from Franks Cider \u2013 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. <\/p>\n

Lamb and Wallaby from Flinders Island Meat \u2013 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. \u00a0The ABC delicious. Produce Awards named Flinders Island Meat as overall Category Winner for their Milk Fed Lamb product.<\/p>\n

Taste of Sydney is Sydney’s premier food festival for food and wine lovers. \u00a0It will be held in the beautiful alfresco setting of Centennial Park from 13 – 16 March 2014.<\/p>\n

Further information can be found at:
www.tasteofsydney.com.au<\/a>
Tasmanian Pavilion
#tassiefood<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Taste the coolest food from the wildest place \u00a0in 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 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-20211","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/traveloscopy.com\/travel-news\/wp-json\/wp\/v2\/posts\/20211","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/traveloscopy.com\/travel-news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/traveloscopy.com\/travel-news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/traveloscopy.com\/travel-news\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/traveloscopy.com\/travel-news\/wp-json\/wp\/v2\/comments?post=20211"}],"version-history":[{"count":0,"href":"https:\/\/traveloscopy.com\/travel-news\/wp-json\/wp\/v2\/posts\/20211\/revisions"}],"wp:attachment":[{"href":"https:\/\/traveloscopy.com\/travel-news\/wp-json\/wp\/v2\/media?parent=20211"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/traveloscopy.com\/travel-news\/wp-json\/wp\/v2\/categories?post=20211"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/traveloscopy.com\/travel-news\/wp-json\/wp\/v2\/tags?post=20211"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}