Savour Tasmania Program Released

Kobe Desramaults

Savour Tasmania has released its event program, with an exciting line-up of top local, national and international chefs set to present a range of events for all tastes and budgets.

The celebration of Tasmanian produce, wines, beers and ciders will commence on 29 May with the Pop-up PorkStar event at the newly refurbished Tasmanian Museum and Art Gallery, featuring Colin Fassnidge from The Four in Hand Dining Room and 4Fourteen in Sydney, and Tasmania's own Gourmet Farmer Matthew Evans.

Giovanni Pilu

On 30 and 31 May Michelin-starred Belgian Kobe Desramaults will team up with local talent Luke Burgess to present two degustation dinners at Garagistes focusing on naturally produced Tasmanian ingredients.  

The Savour Tasmania Long Table Dinner will bring Hobart's waterfront alive on 1 June with a stellar line-up including Desramaults, Shane Delia from Maha and St Katherines in Melbourne, Giovanni Pilu from Pilu at Freshwater in Sydney and dessert constructor Darren Purchese, from Burch and Purchese Sweet Studio in Melbourne.

Also as part of the Savour Tasmania program, the Tasmanian Red Wine Weekend will be held at Princes Wharf 1 on Hobart's waterfront on 1 and 2 June, featuring a range of master classes and tastings.

Tickets for all events go on sale 20 March and are available by calling 1300 795 257 or (03) 6221 1700. For further details register online at www.savourtasmania.com.au, or find us on Facebook: www.facebook.com/SavourTasmania
or follow us on Twitter: www.twitter.com/SavourTasmania

Shane Delia

Savour Tasmania program
29 May - 2 June, 2013

Pop-up PorkStar
Wednesday 29 May
Tasmanian Museum and
Art Gallery Courtyard
6.30pm
$65 per person

Who is the master of the pig - a PorkStar or a TV Star? Find out for yourself at our Pop-up PorkStar event featuring acclaimed Sydney chef Colin Fassnidge and our very own Gourmet Farmer Matt Evans. Known for his refined nose-to-tail style, Fassnidge will take us on an innovative culinary journey. After hand-raising his own pigs at his farm in southern Tasmania, Matthew Evans will treat us to a traditional-style whole roasted beast. Tasmanian chefs Waji Spiby and Terry Clark will be on-hand to continue the local flavour. Featuring tastes of the Huon Valley, including wines and ciders, this stand-up event is more substantial than just cocktails, it's porktails!

Shane Delia

A Natural Meeting of Young Culinary Minds
Thursday 30 and Friday 31 May, 2013
Garagistes
7pm
$195 per person

It's rare for two chefs from completely opposite sides of the world to experience a meeting of minds on the exploration of natural produce, but this is exactly what has happened when bringing together Belgian Kobe Desramaults and Tasmanian Luke Burgess. Their approach to food crosses the cultural divide to be driven by one thing - determination to take produce from its source to the plate with as much flavour and texture, but as little interference as possible. Their degustation menu with Tasmanian wines is designed to provoke thought, conversation, understanding and appreciation of this amazing meeting of young culinary
minds.

Colin Fassnidge

Savour Tasmania Long Table Dinner
Saturday 1 June, 2013
Princes Wharf 1
7pm
$95 per person (food only). A variety of Tasmanian wines and beers available for purchase.

Back due to popular demand, with a refined format and some hot, hot chefs is the Long Table Dinner. Bringing together the Michelin-starred Kobe Desramaults, Maha maestro Shane Delia, Sardinian Giovanni Pilu and dessert demon Darren Purchese, along with Basque-inspired Tasmanian Jahan Patterson-Were and a host of local talent, this event is designed to bring Tasmanian produce to the platter with a distinct Mediterranean influence. Each chef will prepare a course or dish for every diner, with platters to share between six people bringing a more intimate feel to the festivities. A wide range of Tasmanian wines will be available for purchase by the glass or by the bottle, and with breads by Daci and Daci, chocolates by Anvers and canapés and roving desserts by the state's budding apprentices, this event will be a true celebration of Tasmania!

Tasmanian Red Wine Weekend
Saturday 1 and Sunday 2 June, 2013
Princes Wharf 1
12-5pm
Tickets: At the door, $25. Ticket price includes tastings, tasting notes, and a Plumm glass to take home.

Tasmania has long been celebrated for its outstanding light-style red wines, and the Tasmanian Red Wine Weekend is a chance for both experienced and novice taste buds to sample a range of reds from throughout the state. Featuring tastings and master classes with Nick Stock and a host of local experts sharing their thoughts, this event is sure to get tongues wagging!  For more Red Wine Weekend program details visit http://www.winesouth.com.au/RedWineWeekendCurrent.html


Industry Master Classes
Drysdale South campus

Thursday 30 May
9am - Colin Fassnidge, Exploring the Pig

Friday 31 May
9am - Shane Delia, Middle Eastern Journey
10am - Giovanni Pilu, A Taste of Sardinia