Something to savour
IF you thought Sexpo was spicy, wait ’ til you see what Savour Tasmania is turning on this year. There’ll be Spanish spices, Indonesian spices, spicy shiso ponzu, Vietnamese, Thai and Sechuan spices, spiced Korean pork, Waji spicings and a five- course, tonguetingling dinner celebrating the culture of the Asian spice trade.
All designed to get cameras flashing and set smartphone fingers tapping.
The five days of indulgence kicks off on Wednesday, May 21 in the Tasmanian Museum and Art Gallery courtyard with chefs Jesse Gerner and Daniel Wilson, from Melbourne’s Bomba Tapas Bar and Huxtable respectively, spit- roasting a Berkshire pig together with five other food stations doing all sorts of porky things in XO buns, rillettes, pies, with panzorotti, BBQ ribs and jamon croquettes to be washed down with Tasmanian wines, mulled wines, beers and ciders.
The next night it’s off to the Henry Jones Art Hotel, where executive chef Andre Kropp and Bali’s street food chef Will Meyrick of Sarong, Mama San and Jakarta’s E and O, will explore the culture of the ancient spice trade through the exquisite blending of exotic Asian spices with Tasmanian produce and wines.
Then Karen Goodwin- Roberts will introduce our palates to an evening of culinary rarities in a six- course dinner featuring an extensive range of forgotten and lesser- known Tasmanian ingredients and ciders at her Elizabeth St Food + Wine.
Still standing? Well you’d better be, as Saturday is the first day of the Red Wine Weekend with its program of tastings and masterclasses followed by the big night of the Long Table finale in Princes Wharf No 1.
There, book- ended between Asian- inspired canapes by Guilford Young and Drysdale culinary students and desserts from the fabulous Daci and Daci, Sydney’s hottest young chef Dan Hong will join forces with Nobu’s Chef de Cuisine, Christopher Shane Chan Yai Ching and Will Meyrick in presenting an Asian tour- deforce.
If you don’t already know what karashi su miso, gyoza, shiso, Sulawesi acar, ubud beetroot, fern tip lawar and sambal embe are, you will after Saturday night.
But there’s no day of rest for the Red Wine Weekend continues on Sunday, showcasing the very best reds from around the state with guest speakers Nick Stock, Roger McShane, Sue Dyson, Gerald Ellis, Tim
Goddard, Curly Haslam Coates, Anna Pooley and Nick Glaetzer helping tune your palates and introducing you to the joys of wine, food and more wine.
Then it’s Monday – and you only have 18 days to wait for the extravaganza pleasures of Dark MoFo.
Or if you can’t wait that long, you can head to Bayviews in Burnie the weekend of May 30- 31 where pork stars Jesse Gerner and Daniel Wilson will turn it on for the northerners.
Full programs and tickets for Savour Tasmania and the Red Wine Weekend are available on www.savourtasmania.com.au and www.eventfinder.com.au