Tickets for all events go on sale 20 March and are available by calling 1300 795 257 or (03) 6221 1700.
Wednesday 29 May
Tasmanian Museum and Art Gallery Courtyard
$65 per person
Who is the master of the pig Ė 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, itís porktails!
Thursday 30 and Friday 31 May, 2013
$195 per person
Itís 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 Ė 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.
Saturday 1 June, 2013
Princes Wharf 1
$95 per person (food only).
A variety of Tasmanian wines 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 and dessert demon Darren Purchese, plus another Australian chef to be announced this weekend, 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 stateís budding apprentices, this event will be a true celebration of Tasmania!
Friday 14 and Saturday 15 June, 2013
Bayviews Restaurant, Burnie
6.30 for 7pm
$165 per person
Using a unique nose-to-tail style to create refined, delicious dishes, Dublin-born Colin Fassnidge has transformed a Sydney pub into a two-hat "foodie" destination. A familiar face on Australian television for his stints on Masterchef Australia and more recently My Kitchen Rules, Colin is as well-known for his food as he is for his frankness. He has a passion for creating great food with depth and balance of flavour and isnít afraid to tell people when they get it wrong! These dinners are sure to be a good night both in and out of the kitchen.
Saturday 1 and Sunday 2 June, 2013
Princes Wharf 1
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
Thursday 30 May
9am - Colin Fassnidge, Exploring the Pig
Friday 31 May
9am - Shane Delia, Middle Eastern Journey