The Kitchen Table
Behind every great dish is an amazing story: frosty winter mornings tending to an oyster lease, years spent mastering the art and science of the perfect goat curry, or the first sip of a vibrant Tasmanian pinot noir that sparked a life spent following vintages around the world.
These stories are the focus of The Kitchen Table. A new program designed to give festival patrons a deeper experience and the chance to engage with the makers, farmers, fishers and chefs who make Tasmania’s food scene so exciting.
We have designed an engaging and intimate space within the festival for The Kitchen Table with purpose-built kitchen provided by E&S. Local, seasonal produce is sourced and provided by IGA Tasmania.
TASTINGS
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With John Schutt, Derwent Estate
4pm-4.45pm, Monday 28 December.
4pm - 4.45pm, Friday 1 January.
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With Budburst and Tasmanian Oyster Co.
5pm - 5.45pm, Monday 28 December
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With L’appel Wines.
5pm - 5.45pm, Tuesday 29 December.
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With Nick Glaetzer.
4pm - 4.5pm, Saturday 2 January.
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With Kiera O’Brien, Rivulet Wines.
4pm - 4.45pm, 3 January.
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5pm - 5.45pm, 1 January and 2 January.
COOKING DEMOS
Presented by IGA Tasmania and e&s, join us for free cooking demonstrations in The Kitchen Table.
Daily sessions at 1pm and 2pm.
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With Will Chapman, Braised - The Meatball Guy.
1pm - 1.45pm, Monday 28 December
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With Michelle Allpress, Elle’s Pantry.
1pm - 1.45pm, Tuesday 29 December.
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With James from SOYOYOY
1pm - 1.45pm, Wednesday 30 December.
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With Tim Gadischke, Tasmanian Cheesery.
1pm - 1.45pm, Thursday 31 December.
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With Nabin Sapkota, Ekka.
1pm - 1.45pm, Friday 1 January.
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With Solo Season.
1pm - 1.45pm, Saturday 2 January.
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With Sabina Newton, Bass Strait Scallops.
1pm - 1.45pm, Sunday 3 January.
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With Kris Bailey, supported by BORA.
2pm - 2.45pm, 27 December - 3 January.