Taste of Summer has revealed its full food and drink line-up, with 22 stalls recognised for sourcing most of their ingredients in Tasmania and a new bakery featuring 11 local bakers.
The Hobart festival runs from December 27 to January 3, with more than 80 food and drink stalls and over 120 live music and entertainment acts.
Organisers said more than 40% of stallholders come from outside greater Hobart, including the Huon and Derwent valleys, the east coast, the north and the north-west. The line-up includes 17 new stallholders.
A new initiative called the Provenance Partnership will recognise 22 stalls that source more than 80% of their ingredients from Tasmania. Those stallholders receive a two-year commitment at the festival and will name the producers behind their dishes on their menus.
“Most meat can’t be traced past the processor,” food and drink curator Jo Cook said.
“In the Provenance Partnership, we trace it to the farm and back that farm for at least two years, along with the growers and producers of our fruit, vegetables, nuts, oils, dairy, seafood and more.”
Other new additions include FLAKEY, a bakery selling goods from 11 Tasmanian bakers and a Sparkling Wine Bar by BudBurst.
“With Flakey, I’ve curated a bakery that invites small business bakers of excellence into Taste of Summer, so they can concentrate on what they do best rather than manage a stall on their own,” Cook said.
Assistant food and drink curator Sam Bray will run a program of masterclasses and food and drink experiences, which will be announced when single-day tickets go on sale.
“This year’s program really reflects what Taste is all about: bringing people together to enjoy summer in Tasmania, celebrating the people, businesses and producers who make this state such a great place to live, visit and eat,” Taste of Summer general manager Katharine Dean said.
Sneaky Sound System, the Sydney duo behind hits including I Love It, UFO and Pictures, will close out opening day on Sunday, December 27.
Hot Dub Time Machine, the DJ project of Tom Loud, will wrap up the festival on Sunday January 3.
The Potbelleez and Furnace & The Fundamentals were announced last month as the New Year’s Eve headliners.
Dean said in September that just under 100,000 people attended last year and organisers hoped to pass that figure this summer.
The state government says the festival is worth around $17.5 million to Tasmania’s visitor economy.
The 22 Provenance Partners are Bass Strait Scallops, Blue Heron Oysters, Bruny Island Cheese, Canopy Ice Cream, Charcoal Octopus, Chilean Empanadas, Crepe Haus, Gujji Food Hub, Halls Barbeque, Kiltro Paella, Katsu by Lilly Trewartha, Luna Chan, Ming Court Restaurant, Pink Buns, Pizzirani’s Cucina, Taco Taco, Tantuni Turkish Cuisine, Tasmania Oyster Company, Tasmanian Gourmet Seafoods, The Meatball Guy by Braised, Yummy Dumplings and Zero81 Napoli.
Other stalls listed by organisers are 7K Distillery, Aunt Alice Wines, Beautiful Isle Wines, Bicheno Brewing, Booze Bus, Bruny Island Beer & BBQ, Budburst Sparkling Bar, Cascade Brewery, Clover Hill Wines, Communion Brewing, Crepine Creamery, Derwent Distillery, Derwent Estate Wines, Don Frico, Ekka, Food Culture, Frank’s Cider, Gillespie Ginger Beer, Glaetzer-Dixon, Gnocchi On Heaven’s Door, Haddow + Dineen, Happy Larry Deli, Hartz, Hometown Secret, L’appel Wines, LARK Distilling, Meadowbank, Midori Japanese Kitchen, Morrison Brewery, Mountain River Distillery, Mr Bridges, Nalu Kitchen, PavLovas, Plenty Cider, Punch & Ladle, Queen Sheba Ethiopia, Rivulet Wines Tasmania, Shake Coffee Roasters, Silver Spoon Ice Cream, Sonnen, Spittin’ Pig, Stop58, SuMoa & Telopea Wine, Tasmaniac Distillers, Tasmanian Cheesery, Tasmanian Juice Press + Endangered Distilling Co., Taste of Ethiopia, Taylor & Smith Distilling Co., T-Bone Brewing Co., The Albert Brewery, The Rice Corner, Torch Bearer Wines, Uncle Tony Espresso, Welcome Swallow Brewery, Westside Laundry and Willie Smith’s.
