Brielle Ma­son is fas­ci­nated by Tas­ma­nian pro­duce — and the quirkier, the bet­ter. Which is what in­spired the 26-year-old to or­gan­ise to­day’s Pure and Ob­scure Fes­ti­val at Sas­safras, in the state’s North­West, pre­sent­ing an af­ter­noon of new and un­con­ven­tional food and bev­er­ages in the gar­dens of the Tas­ma­nian Food & Wine Con­ser­va­tory.

Among the of­fer­ings will be a Wil­liam McHenry but­ter­fly gin, which has a blue hue thanks to the use of pea flow­ers, as well as hand­crafted ve­gan cheese from Ar­tisa, a straw­berry bal­samic dip­ping sauce from Wat­tle Hill and some wacky wine and cider blends.

Strait Brands, a Bea­cons­field dis­tillery, will be launch­ing a top-se­cret hy­brid fruit gin at the fes­ti­val, while Seven Sheds brew­ery will also un­veil a new prod­uct.

Ma­son has been run­ning the Tas­ma­nian Food & Wine Con­ser­va­tory — a cafe/ provi­dore show­cas­ing some of Tas­ma­nia’s best grow­ers & pro­duc­ers — with her mum Vonda since 2015.

She is con­stantly amazed by the new niche prod­ucts be­ing cre­ated in Tas­ma­nia and de­cided to bring them all to­gether for a fes­ti­val to cel­e­brate in­no­va­tive lo­cal pro­duc­ers who are push­ing the bound­aries.

“I re­ally no­ticed a surge in peo­ple do­ing pretty un­usual stuff,’’ Ma­son says.

“Peo­ple are com­ing up with some re­ally in­ter­est­ing things that haven’t come out on the mar­ket be­fore. We’re aim­ing to push peo­ple out of their com­fort zone … to try some things they aren’t fa­mil­iar with — it will be a day of dis­cov­ery for ev­ery­body.’’

Fes­ti­val­go­ers will be able to meet pro­duc­ers and learn how prod­ucts are made. Tick­ets, $20, in­clude live mu­sic and tast­ings. The event runs 11am-5pm. De­tails at face­

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