North-West serves up festival of taste

SOME of Tasmania’s best gourmet food and beverage producers will be showcased in a new festival to be held next month. The inaugural Stanley & Tarkine Forage Festival will be held from November 11-20.

The festival will showcase the region’s world-class fare, providing an opportunity to journey on a tasting trail, dine on signature dishes and meet local makers. The program features everything from special events and tastings through to communal feasts, live music, demonstrations and markets. Supported by grant funding through Austrade’s Recovery for Regional Tourism program, the festival will allow for local makers and producers to showcase their best produce.

This will include everything from tasting internationally sought-after abalone, shucking oysters direct from the wild, meeting gin and wine makers or generational beef farmers.

The Tassie on a Plate pop-up tasting trail will feature the Circular Head region, allowing visitors to follow a delicious journey where participating businesses prepare signature dishes throughout the festival.

Enthusiasts will even be able to learn how to bottle their own kimchi with Korean-born Tasmanian, Sue Glynn. Joel Gilby is Managing Director of Three Friends Abalone and is one of the local producers taking part.

“We love to meet visitors and talk to them about our abs and about the environment here that makes them so good,” he said. “The water over the back of Greenhills here in Stanley is so clear and clean, and the air … golly – its’ a perfect recipe.”

Other producers who will be included are Hursey Seafoods, Tarkine Fresh Oysters, Cape Grim Beef, La Cantara Artisan Cheese, Robbins Island Wagyu, Kimchime Tasfresh Organic Farm, Blue Hills Hioney, Alchymia Distillery, Communion Brewing Co, Shakespeare Hills Eggs and the Gateforth Peony Farm.

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