NW beefs up farm-to-plate insight

A NEW agritourism experience in the North-West is expected to whet the appetite of foodies as the farm-to-plate movement grows.

Greenham, which owns the Cape Grim Beef brand, has launched the first of a series of products for locals and tourists, chefs and retailers in collaboration with Off the Table, local vet and cook Emma Bruce and her beef farmer father and brother, John and Iain Bruce.

Visitors can enjoy a full day at a Provenance Cooking School at Highfield House at Stanley, or choose an exclusive pop-up dining event. Both include a tour of a farm that supplies Cape Grim Beef where guests can get close to cattle and learn about why grass-fed production matters.

While Cape Grim Beef will be the hero of the gastronomic experience, guests have the chance to try local farmed abalone, fresh foraged salt bush and sea grapes and Tasmanian wine and water.

Greenham marketing and communications manager Trevor Fleming said chefs, butchers and distributors to Tasmania had been given insight to Cape Grim Beef over the past 12 years.

“We know it works with our existing customers and we expect to build an increased assembly of brand advocates locally and across our 25 international markets,” Mr Fleming said.

Off the Table director Anna Yip said the initiative was about connecting consumers with producers.

“Budding cooks who really want to master their culinary skills or food tourists alike, can enjoy the bounty of produce the northwest of the state has to offer,” she said. “Greenham is also developing further Cape Grim Beef experiences in the North East and St Helens.”