Festival the bee’s knees

Taste takes sting out of honey industry troubles

TASMANIA’S embattled bees and their importance to the state’s produce will be celebrated at this year’s Taste of Tasmania festival.

Festival director Brooke Webb said the festival would feature a special program to raise awareness of and support for the local beekeeping industry.

Soon after last year’s Taste festival, bushfires destroyed many leatherwood trees, while dry conditions have killed others, and honey yields are drastically down.

“The bees are so important in the ecosystem, that without them, the Taste festival wouldn’t be here. In support of the bees and the honey producers, the entire festival village will be transformed into a metaphoric beehive that reflects the strong, resilient and generous communities that live here in Tasmania,” Ms Webb said.

This 31st instalment of the iconic Hobart festival will include 93 stallholders.

While the number of stalls has been reduced from the huge offering at last year’s 30th anniversary event, this year’s food program will be one of the most multicultural to date.

Fare will include barbecued meats, seafood, cheese, berries, cool-climate wines, Tasmanian independent craft beers, ciders and spirits.

Taste of Tasmania food curator Megan Quill said a new providore section would allow patrons to take home an array of innovative products.

“One of the more exciting new additions to the Taste this year is our very first providore stalls.

“From delicious Tasmanian truffles, tonic syrups, jams and chutneys, confectionary and of course, honey; visitors will be able to take a bit of the Taste home with them to enjoy long after the festival finishes,” Ms Quill said.

The Taste of Tasmania runs from December 28 to January 3 at Princes Wharf. Excluding New Year’s Eve, entry is free.