Some­thing to savour

Sunday Tasmanian - Tassie Living - - FRONT PAGE - Graeme Phillips

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.savour­tas­ma­ and

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