Savour Tasmania will present an array of events celebrating Tasmaniaís world-class produce and beverages, our innovative and dedicated producers and the passionate chefs who bring these elements to our table with flair.
Guest chefs for 2013 include Belgiumís Kobe Desramaults, whose Michelin-starred restaurant In de Wulf is exciting food audiences around the globe. Kobe will team up with home-grown talent Luke Burgess to present some unique and exciting flavours at Hobart restaurant Garagistes on 30 and 31 May.
Kobe will also join Melbourne chef Shane Delia, from the acclaimed Maha, Giovanni Pilu from Pilu at Freshwater, Darren Purchese from Burch and Purchese Sweet Studio and a host of local talent for the Long Table Dinner on 1 June.
To kick off the festivities PorkStar Colin Fassnidge and Gourmet Farmer Matthew Evans will present a celebration of the pig at the newly refurbished Tasmanian Museum and Art Gallery on 29 May.
Fassnidge will also present two dinners in Burnie featuring his own unique nose-to-tail style on 14 and 15 June.
There will also be a range of other events, including the Tasmanian Red Wine Weekend and master classes for the stateís chefs and apprentices.
Since its inception in 2009, Savour Tasmania has aimed and succeeded at positioning Tasmania as an island provedore, nurturing produce of unparalleled quality and delivering sublime eating experiences. Our guest chefs have delighted in being part of a food festival that shines the light on passionate Tasmanian food producers who deliver the ingredients for their gastronomic creations.
Tickets are on sale now. For bookings, please phone 1300 795 257 or (03) 6221 1700.