From lit­tle things, big things grow

The Gazette (Derwent Valley) - - FRONT PAGE - ROGER HAN­SON

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

Pic­ture: MATT THOMP­SON

SUS­TAIN­ABLE ETHOS: Scot­tish high­land cat­tle grower Bec Lynd will speak at the Sprout Tas­ma­nia event.

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