From little things, big things grow
TASMANIAN small producers are creating a foodie’s heaven by being connected with local chefs in a series of culinary experiences.
Not-for-profit organisation Sprout Tasmania, which helps small producers get their ideas into the ground and growing, is running its latest pairing of a local producers, chef and restaurant at the Agrarian Kitchen Eatery and Store in the Willow Court site at New Norfolk on September 22.
Sprout Tasmania general manager Jennifer Robinson said the team at the Agrarian Kitchen Eatery and Store were keen to be the next hosts for the dining series event.
“Their vision is to create a space where local, seasonal produce is celebrated, and we love this,” Mrs Robinson said.
“When you dine there, you get a genuine sense of food provenance and with this comes a sense of care.
“The ingredients speak for themselves and the staff are very knowledgeable and passionate to share the story of where the food was grown or farmed.”
Derwent Valley producer Bec Lynd, from Big River Highland Beef, will speak about her journey on farm, the ethos and sustainable practices implemented on the farm.
Big River Highland Beef is a well-known boutique supplier of quality, ethically raised, aged beef.
“They aim to produce quality beef using natural breeding and growing techniques. They are passionate about the care of their animals but also about the quality and flavour of their product and so don’t consider them ready for slaughter until they’re at least four years old. This is true commitment,” Mrs Robinson said.
For ickets and information go to www.sprout.org.au/agrarian_sep
SUSTAINABLE ETHOS: Scottish highland cattle grower Bec Lynd will speak at the Sprout Tasmania event.