Festival of flavour aces the taste test

CELEBRITY Chef Paul West had people passionate about fresh, locally grown produce eating out of the palm of his hand at Brickendon, Longford last week.

The former River Cottage Australia presenter combined his culinary experience with a knowledge of sustainable cooking utilising local farm-fresh produce during the paddock to plate-themed festival agriCULTURED.

Organised for the fourth consecutive year by major partners City of Launceston, Events Tasmania and University of Tasmania, the festival gathered together a diverse list of industry professionals, academics and passionate foodies, hobbyists, artists and musicians, all with the intent of honouring the land and those who tend it.

AgriCULTURED not only celebrates where food comes from and puts the spotlight firmly on the farmers, but it cultivates opportunities in the agri-food sector by shortening the food chain and emphasising quality and creativity.

Keynote speaker, West, from Bermagui NSW, talked about cooking simple, nutritious meals, exploring the intersection of gastronomy and environmental stewardship, all while cultivating a deep appreciation for fresh locally grown produce which he raved about at every opportunity.

His sold-out, live cooking demonstration at Brickendon was equally informative and hilarious.

Between preparing steak tartare with beef mince from Fork it Farm at Lebrina and vegetables from Seven Springs Farm at Lorinna, he stirred up the locals by questioning if Tasmania had better oysters than the south coast of NSW and having a dig about the cold and the fact that he had to melt the olive oil.

On the program of events there was also a pop-up soup kitchen using 24 Carrot Gardens produce grown in the Inveresk community garden, a Meet the Producers dinner at Grain of the Silos at Peppers Silos Hotel, Launceston, featuring a four-course dinner matched with local wines crafted by food director Massimo Mele and executive chef Thomas Pirker, and a forum at Verge Hotel called The Science Behind Your Plate, where TIA soil scientist Dr Bianca Das, TAS Farm Innovation Hub director Sandra Knowles, Elphin Grove’s Matthew young and TIA entomologist Dr Joh Finch unpacked the business of food, food innovation, food security and policy, climate change, sustainability and pollination proliferation.

Participants had the chance to learn about healing country and the cultural practices through the voices of local Aboriginal community members and share indigenous food over morning tea at Relbia during Farming Yarn.

This was followed by a visit to Harland Rise, Evandale, led by a panel made up of agriCULTURED chair Caroline Brown, Luke Mabb from the Australian Association for Bush Adventure Therapy and Heartlands Tasmania and Tasmanian Produce Collective’s Larna Pittiglio from Ross, who also put together a grazing table featuring Harland Rise lamb. 

The week wrapped up with a sauerkraut workshop, food critic turned farmer/producer Matthew Evans’ book launch of MILK and a thought-provoking visit to Brady’s Lookout Cider, Rosevears, to witness the importance of wildlife corridors.

AgriCULTURED executive producer Sarah Blacklock said it was one of the biggest and most jam-packed festivals she’d worked on.

“There was some incredible networking and enlightening conversations – that was heartwarming to see,” she said. 

“Most days we visited a farm in the morning, looking at those producers who practise sustainable farming and really know how to look after the land – we wanted to support them as much as possible.”

Lenah Meats wallaby, The Hemp Shop hemp, Tassie Mountain Pepper Salt and Tasmanian scallops were also among the many gourmet offerings.