Devonport food & wine festival 2016 booklet by Devonport City Council

March 2016 /devonportfoodandwinefestival

@DevonportTas

#DFWF2016 #devonporttas #discovertasmania

Welcome to the 2016 Devonport Food & Wine Festival from the Mayor of Devonport Steve Martin

Devonport is the beating heart of one of the most productive food bowls on earth. We produce the highest standard of foods that awaken the worlds tastebuds.

The Devonport Food & Wine Festival is a month long celebration which allows us to not only sample great food and wine, but also get to know the producers right here on our doorstep. Over 30 events will be served up across the region, ranging from special events to gourmet tastings, high teas to cooking classes, behind the scenes farm and factory tours, coupled with great entertainment. We are truly lucky to enjoy this smorgasbord of gourmet produce and to have the involvement of so many local producers, restaurants and the community. A highlight of the program is ‘The Scott Pickett Experience’ a seven course progressive dinner with the 2016 Devonport Food & Wine Festival Ambassador Scott Pickett, one of Australia’s most recognised and awarded chefs. I encourage you all to go beyond the enjoyment of eating and sipping, to get to know the producers and restauranteurs, hear the stories behind the creation of our finest produce and learn some tips to further enhance your own culinary expertise. “The only real stumbling block is fear of failure. In cooking you’ve got to have a what the hell attitude.” – Julia Child I am sure you’ll enjoy the DFWF 2016 – it’s set to be the best yet!

Alderman Steve Martin - Mayor of Devonport

Contents

Over 30 events Month long specials 25 different locations across Devonport & the North West 1 amazing festival

2016 Ambassador Scott Pickett The Devonport Food and Wine Festival is very excited to welcome Scott Pickett as our Ambassador for 2016. Scott is a restauranteur, TV host, author, award winning chef and the man behind three of Melbourne’s finest eateries; Estelle Bistro, Saint Crispin & Estelle by Scott Pickett (ESP). “There is no more colourful a cook or character than Scott. This is a man who knows only the fast lane, who cooks like a demon, has the gift of the gab and after many meandering miles has so clearly found his place in life.” (Phil Howard, Chef of 2 Michelin star London restaurant The Square). We are thrilled to have Scott as this year’s Ambassador and are excited to see what magic he brings to the Devonport Food & Wine Festival in 2016.

Where to find Scott The Scott Pickett Experience Sat 12 March @ The Central 82 Formby Rd, Devonport 7pm onwards

$150 per person

Seven-course progressive dinner including matched beverages Bookings essential, contact the venue on 6424 1601

FREE Public demonstration event Sat 12 March @ Hundred Acres, at Ghost Rock Winery 1055 Port Sorell Road from 12:00-1:30pm Limited spots available Registration essential at www.devonporttickets.com.au/event/2291

Taste the Harvest Sunday 13 March @ 10am in the Producers Marquee Roundhouse Park, Devonport $15 entry / U16 Free

Saturday 27 February A GREAT WAY TO START THE 2016 DEVONPORT FOOD & WINE FESTIVAL GHOST ROCK - DAY IN THE VINES Australian rock legends, Mental As Anything, and Little River Band’s Glenn Shorrock will entertain you as you relax in the picturesque surrounds of one of Tasmania’s finest vineyards, Ghost Rock. Indulge in delectable local produce, matched with Ghost Rock wines. Buses will be running along the North West Coast to Ghost Rock, and there’s plenty of accommodation nearby too! Now in its 5th year, Day in the Vines is the perfect kickstarter for the Devonport Food & Wine Festival. Book through: Ghost Rock Cellar Door 6428 4005 Devonport Entertainment & Convention Centre 6420 2900 7BU Burnie 6431 2555

Ghost Rock Vineyard P: 03 6428 4005 1055 Port Sorell Rd, Northdown $68 General Admission or $144 for VIP Gates open at 11am

Sponsors & Media Partners

DEVONPORT

Sunday 28 February PREPARATION TIME... After enjoying the opening of 2016 DFWF at Ghost Rockâ&#x20AC;&#x2122;s Day in the Vines, itâ&#x20AC;&#x2122;s now time to prepare yourself to indulge in the month long feast that is the Devonport Food & Wine Festival! Enjoy all the finest produce and drinks that Tasmania has to offer. Ranging from high tea to sunset degustation dinners and everything in-between, the 2016 Devonport Food & Wine Festival has something for everyone.

Monday 29 February LADIES GET DOWN ON BENDED KNEE... According to old Irish tradition, Feb 29 is reserved for women to take matters into their own hands and propose to their men! It is also stated that in the unlikely event that he declines, he must pay a fine!

Tuesday 1 March Enjoy these month long festival special dishes... MRS JONES - ROBBINS ISLAND WAGYU 300g Scotch Fillet Marble Score 7+ with Harvest Moon Vegetables & Spreyton Mushrooms Available for lunch or dinner $80 Mrs Jones P: 03 6423 3881 41 Bluff Rd, Devonport

MOLLY MALONES - GRILLED SALMON Come to Molly’s, a Devonport institution that has a great reputation for value dining, comfy bars and great craic! Molly’s has crafted a fantastic special dish for the Devonport Food & Wine Festival: Tasmanian grilled Salmon on a herb, pumpkin & spinach rissotto with garlic prawns. $28.50

Molly Malones Irish Pub P: 03 6424 1898 34 Best St, Devonport

CHERRY SHED - CHERRY FRENCH TOAST Cherry French Toast - a classic indulgent breakfast favourite with a hint of cinnamon, maple syrup & chocolate ganache with lashings of Tasmanian cherry compote and cream to serve. Available for breakfast, morning or afternoon tea $15 The Cherry Shed P: 03 6426 2411 243 Gilbert St, Latrobe

LANEWAY - DFWF SPECIAL DISH Head in to the Laneway cafe during the month of March to get the secret Devonport Food & Wine Festival special dish of the month... Laneway Cafe P: 6424 4333 2/38 Steele St, Devonport

Wednesday 2 March GARDENING FOR LITTLIES Join our fairy godmother and learn how to get your children involved in the garden. They may even eat some greens! No bookings necessary. The Devonport Playhouse P: 03 6424 7060 Corner Forbes & Charles St, Devonport $2 per person 10:30-11:30am

PETUNA TOUR & GOURMET TASTING Come and experience an up close tour of Petunaâ&#x20AC;&#x2122;s state-ofthe-art Tasmanian Atlantic Salmon & Tasmanian Ocean Trout processing facility. Includes tastings, tour of the factory & complimentary coffee. Bookings essential - phone Petuna on 6421 9111 Petuna Seafoods P: 03 6421 9111 134 Tarleton St, East Devonport $30 per person 9:00-10:00am

Thursday 3 March GROWING VEGETABLES IN THE GARDEN Join gardening guru Geoff Miller in a session about all things vegetable. Get your hands dirty and learn how easy it is to use seasonal fresh produce in your daily cooking.

Devonport Community Garden P: 03 6424 7060 2 Morris Ave, Devonport $By donation 9:30-10:10am

Thursday 3 March - continued... ORCHARD & CIDERY TOUR Experience a tour from apple to bottle at Spreyton Cider Co. Join cider maker, Damien, for a walk through the orchard, a tour of the factory, and cider tasting for a full cider experience. Lunch included! Contact Spreyton Cider Co. to book 6427 2125

Spreyton Cider Co P: 03 6427 2125 Corner Sheffield & Melrose Roads, Spreyton $30 per person 11am

Friday 4 March ASIAN DEGUSTATION PAIRING DINNER Enjoy an eight-course Asian inspired degustation menu paired with Iron house brewery beverages. Matched beer, wine and champagne included! Bookings essential - Phone 6423 5373

Thai Imperial Courthouse Cafe P: 03 6423 5373 145 Rooke St, Devonport $95 per person

7:30pm

BUBBLES & SEAFOOD Come and meet Justin Arnold from Ghost Rock Winery while he speaks about Catherine & Zoe Sparkling wines - 2 of their leading sparkling wines. While listening to Justin’s informative talk on Ghost Rock’s superb sparkling wines, indulge yourself with some of Tasmania’s freshest seafood that accompanies this fine wine. Bookings at reception or phone 6424 4922 www.gatewayinn.com.au

Quality Hotel Gateway P: 6424 4922 16 Fenton St, Devonport $40 per person

4:30-6:30pm

Saturday 5 March PINOT NOIR MASTERCLASS & LUNCHEON Join Ghost Rock’s winemaker, Justin Arnold, as we explore the majestic variety that is Pinot Noir. Taste wines and make comparisons across the revered regions of Burgundy, Oregon, Tasmania, and Victoria’s Mornington Peninsula and Yarra Valley. Finish off your experience with a luncheon prepared by Hundred Acres’ chef, Phil Piper. Book through Ghost Rock Cellar Door Hundred Acres at Ghost Rock P: 03 6428 4005 1055 Port Sorell Road, Northdown $75 per person incl. wine & lunch 12.30pm

INFUSION PRIVATE DINING Chef Justin Summersgill will be hosting the event at the Turner’s Beach Berry Patch. Guest is Chef Cody McGavanagh, who has worked in some of the world’s best restaurants including Aria & Quay, and was an experimental Chef at the Fat Duck test kitchen. This will be an 8-course menu of pure theatre, using techniques that Cody has picked up on his culinary journey. Book via website www.infusionprivatedining.com

Turners Beach Berry Patch P: 0477 438 501 Blackburn Drive, Turners Beach $150 per person includes wine package

6.30pm/7pm start

Saturday 5 March - continued... THE BRIGHT CIDER LIFE A day for friends and family to relax and enjoy the crisp apple and pear cider of the Spreyton Cider Co, while enjoying live music and food from local vendors. “The Bright Cider Life” - an event for all ages brought to you by the Rotaract Club of Central Coast in conjunction with Spreyton Cider Co. Bookings not required - pay on arrival. Spreyton Cider Co P: 03 6427 2125 Corner Sheffield & Melrose Roads, Spreyton $10 entry, food/drink at bar prices 11am

TRADITIONAL THAI BANQUET Enjoy an authentic three course Thai banquet each Saturday night during the month of March. Cooked in Thai tradition by a local Thai chef. BYO alcohol. Bookings essential - 0408 300 035

Bon Thai P: 0408 300 035 22 Don Rd, Devonport $69 per person

7:30pm

DID YOU KNOW? The United Nations has declared 2016 to be the INTERNATIONAL YEAR OF THE PULSE Pulses, also known as grain legumes, are a group of 12 crops that includes dry beans, dry peas, chickpeas, and lentils. They are high in protein, fibre, and various vitamins, provide amino acids, and are hearty crops. www.pulseaus.com.au or www.iyp2016.org

We asked a council staff member to have a crack at cooking some of Scott Pickett’s recipes from his book “A Chef’s Story” here’s what happened…

Cooking isn’t really one of my strengths. For some reason I always manage to

muck up something. It could be my lack of any culinary training, or it could be from trying to replicate TV cooking shows where so called ‘amateur cooks’ seemingly create masterful dishes with no recipes. Surely if they can do it with no training, then it must be easy. I did try very hard with this first recipe. I’ve never made a soufflé and was quite excited (albeit after a quick google search just to remind myself exactly what a soufflé is). I pulled out my barely used kitchen scales and dusted them off and proceeded to hunt through my pantry for the necessary ingredients. First up on the list is dark chocolate. Logically I believed that any chocolate that’s not white chocolate would fit into this category. I carefully weighed out my chocolate only to be disappointed to find that I only had just over 100 g of Freddo Frogs. After a quick trip to the supermarket I returned with a block of actual dark chocolate and continued on my merry adventure. I took out my butter, 4 large-ish eggs, sugar and flour, I only had white sugar and assured myself that this will be perfectly suitable to use in place of caster and icing sugar. I separated my eggs, rather successfully too I might add, and began the process of beating until light. I decide to just dump the flour in and continue beating. Woohoo, what do you know, I had some lovely little stiff peaks. This chef stuff doesn’t seem to be so difficult. My delight was short lived as I realised I skipped a step and forgotten to melt the butter and chocolate in a saucepan. My stovetop has two settings, off and really hot. According to the dial there are more temperature settings but I’m yet to be convinced of the hotplate’s ability to accurately achieve these. So with my choc and butter now melting over a pot of madly boiling water. I check the recipe to see what to do with it. The recipe said I should be adding this melted choc and butter into the egg yolk mixture, hang on, what egg yolk mixture… cripes, I mixed the egg whites with the sugar, instead of with the yolks. Oh well, I guess it won’t matter. I hastily beat the egg yolk and mix it in with the melted choc, then fold in the egg whites. It’s all looking good as I pour it into the soufflé moulds and place it in the cold oven… hold on, that should be a hot oven. Twenty minutes later, after I’ve turned the oven on and it’s heated to temperature and the soufflé goes in. A further twenty minutes go by (anxiously) and I pull out the soufflé moulds, looking good! I allow them to cool and attempt to unmould them… ahem, ok, nothing wrong with just eating it straight out of the mould! I decide not to serve it with a coffee crème anglaise, mostly because I have no idea what that is and the soufflé tastes pretty darn good on its own. J. RATTRAY

Scott Pickett’s Recipe WARM CHOCOLATE TORTES This recipe taught me about using chocolate and beaten egg whites properly. These are a kind of fudgy pudding, or a set soufflé. The mixture can be cooked in eight individual soufflé dishes and unmoulded before serving. The little tortes can keep for a few days, covered in the refrigerator, and reheated in a microwave or oven. Ingredients 160 g dark chocolate 135 g butter 4 large eggs, separated 150 g sugar 45 g plain flour Caster sugar, icing sugar

SERVES 8 For the tortes Put the chocolate and butter in a saucepan over simmering water, to melt. Beat the egg yolks and sugar together until light, fold in the flour. Whisk the egg whites until they form firm peaks. Quickly add the melted chocolate to the egg yolk mixture and stir thoroughly. Fold in the egg whites. Spoon into buttered soufflé moulds dusted with caster sugar. Bake at 180oC for 20 minutes. To serve Allow to cool slightly when cooked, then unmould. Dust with icing sugar before serving. Serve with cream, or a coffee crème anglaise.

Sunday 6 March ORCHARD & CIDERY TOUR Experience a tour from apple to bottle at Spreyton Cider Co. Join cider maker, Damien, for a walk through the orchard, a tour of the factory, and cider tasting for a full cider experience. Lunch included! Contact Spreyton Cider Co. to book 6427 2125

Spreyton Cider Co P: 03 6427 2125 Cnr Sheffield & Melrose Roads, Spreyton $30 per person 11am

Monday 7 March ANVERS HIGH TEA (MON - FRI THIS WEEK) Indulge in a spectcular High Tea at Anvers this week for $25 per person including selected drinks. With 3 time slots every day this week, you have no excuse not to go! Mon - Fri: 10am - 12noon, 12noon - 2pm, 2pm - 4pm Bookings are essential - phone 6426 2958 House of Anvers P: 03 6426 2958 9025 Bass Highway, Latrobe $25 per person Various times

Tuesday 8 March PETUNA TOUR & GOURMET TASTING Come and experience an up close tour of Petunaâ&#x20AC;&#x2122;s state of the art Tasmanian Atlantic Salmon & Tasmanian Ocean Trout processing facility. Includes tastings & tour of the factory & complimentary coffee. Bookings essential - phone Petuna on 6421 9111 Petuna Seafoods P: 03 6421 9111 134 Tarleton St, East Devonport $30 per person 9:00-10:00am

Tuesday 8 March - continued... COOK ‘N’ TASTE @ THE PLAYHOUSE Calling all Mums and Dads, Grannies & Grandpas, bring your toddlers along to a casual cooking session at the Playhouse. Learn how to make delicious food in under an hour, in this hands on workshop. No booking necessary.

Devonport Playhouse P: 03 6424 7060 Corner Forbes & Charles St, Devonport $2 per person 10:30-11:30am

DIAMONDS OF DEVONPORT The City of Devonport celebrates International Women’s Day by acknowledging women who inspire others by their contribution to our community. These special women have been nominated by Devonport residents in appreciation of their generosity & community spirit. Celebrate these amazing women with a dinner function. For expressions of interest or further information please contact the Devonport City Council. Danielle O’Brien or Nikita Hillier P: 6424 0511 council@devonport.tas.gov.au

Wednesday 9 March PETUNA TOUR & GOURMET TASTING Come and experience an up close tour of Petuna’s stateof-the-art Tasmanian Atlantic Salmon & Tasmanian Ocean Trout processing facility. Includes tastings, tour of the factory & complimentary coffee. Bookings essential - phone Petuna on 6421 9111 Petuna Seafoods P: 03 6421 9111 134 Tarleton St, East Devonport $30 per person 9:00-10:00am

Thursday 10 March GROWING HERBS FOR HEALTH Come along and learn about the benefits of herbs in your daily diet. Make dull dishes into delectable delights by adding some nutritional and tasty home grown herbs. No booking necessary.

Devonport Community House P: 03 6424 7060 2 Morris Ave, Devonport $By donation 10:30-11:30am

GROWING ORGANIC VEGETABLES Ever wanted to know how to grow organic vegetables and save them from pests? Local organic gardeners, Robert & Eileen Millet will show you some of their more unusual vegetables, and discuss how to best protect them from pests. They are happy to answer any questions you have on organic gardening. This is a FREE community event! Please register at www.eventbrite.com

Devonport LINC P: 03 6478 4234 21 Oldaker Street, Devonport FREE 2:30-3:15pm

MICROWAVE PRESERVES & DRYING Reap the benefits from your gardening by learning some tips and tricks of microwave preserves, and drying foods such as herbs. Presented by local organic gardeners, Robert and Eileen Millet at the Devonport LINC. This is a FREE community event! Please register at www.eventbrite.com

Devonport LINC P: 03 6478 4234 21 Oldaker Street, Devonport FREE 3.30pm-4:15pm

Friday 11 March LIGHTHOUSE SUNSET DEGUSTATION DINNER A stunning seven-course degustation dinner held at the top of the Bluff, looking out to the sunset over Don Heads. Each of the seven-courses will be matched with a wine & dessert will be timed for sunset. Bookings essential - phone 6424 4695

Drift Cafe Restaurant P: 03 6424 4695 41 Bluff Rd, Devonport $180 per person

7:45pm

Saturday 12 March HOME HILL’S 100TH ANNIVERSARY HIGH TEA As part of Home Hill’s 100th Anniversary celebrations, Pardon My French will host a fabulous high tea in the beautiful gardens of the home of Tasmania’s only Prime Minister, Joseph Lyons and his wife, Dame Enid Lyons. Satisfy your tastebuds with a delectable selection of savouries, sandwiches, pastries and tea. two sittings between 11-4pm. Bookings essential 0419 119 138

Pardon my French @ Home Hill P: Benoit on 0419 119 138 77 Middle Road, Devonport $40 per person 11am-4pm

Bon Thai P: 0408 300 035 22 Don Rd, Devonport $69 per person

7:30pm

See the Ambassador PUBLIC DEMONSTRATION Join Scott Pickett @ Hundred Acres at Ghost Rock for a public demonstration of his skills and culinary talents. Be sure to book online, as there are only limited spots available. Scott Pickett’s book will be on sale at the venue, thanks to Tasmanian Hotel & Catering Supplies. Book through www.devonporttickets.com.au/event/2291 Hundred Acres at Ghost Rock 1055 Port Sorell Road, Northdown

TASTE THE HARVEST AMBASSADOR APPEARANCE Scott Pickett will strut his stuff in the Producer’s Marquee at 10am on Sunday the 13th of March at Taste the Harvest. Taste the Harvest Roundhouse Park, Devonport $15 Entry per person / U16 free

Hundred Acres @ Ghost Rock

Sat 12 March

ďż˝e Scott Pickett perience @ the Central

Get up close and personal with Scott Pickett at this unique progressive dinner at the Central Bar & Restaurant. Limited tickets available to this exclusive event. Book through the Central Restaurant Phone 6424 1601

Sunday 13 March

CITY OF DEVONPORT LIONS CLUB PRESENTS

Roundhouse Park - Sunday 13 March 10:30am - 6pm

y r t n e 5 1 $ E E R F U16

Profits from entry go towards purchasing a bus for children with special needs

LOADS OF FOOD & WINE STALLS FACE PAINTING

CRAFT BEER BREWING COMPETITION

KIDS ACTIVITIES

HENNA TATTOOS

GREAT MUSIC FEATURING AGENT 99 MISS DEMEANORS KITTY MARTINI & THE TOM COLLINS TRIO THE ROYAL AUSTRALIAN NAVY BAND TASMANIA

www.tastetheharvest.org.au This is a smoke free event

City of Devonport Lions Club

Monday 14 March ENJOY THE PUBLIC HOLIDAY Enjoy the day off and spend some time at one of Devonportâ&#x20AC;&#x2122;s many attractions such as the Bass Strait Maritime Museum. Try your hand navigating the Bass Strait on the SS Woniora Simulator and try not to get sea sick. Open 7 days a week 10am - 5pm Entry fee $10 Adult / $5 Child / $8 Student or Concession $25 family (five) pass. Simulator pass $2 per mission www.bassstraitmc.com.au Bass Straight Maritime Centre P: 03 6424 7100 6 Gloucester Ave, Devonport $10 Adult/$5 Child

Tuesday 15 March PETUNA TOUR & GOURMET TASTING Come and experience an up close tour of Petunaâ&#x20AC;&#x2122;s state-ofthe-art Tasmanian Atlantic Salmon & Tasmanian Ocean Trout processing facility. Includes tastings & tour of the factory & complimentary coffee. Bookings essential - phone Petuna on 6421 9111

Petuna Seafoods P: 03 6421 9111 134 Tarleton St, East Devonport $30 per person 9:00-10:00am

Public Holiday

Wednesday 16 March LONG LUNCH IN THE GARDEN Come and share a two-course meal with friends and family using, fresh locally grown produce from our community garden. Sample a simple wholesome and nutritional meal for well under $10. Limited spots - to book phone 6424 7060

Devonport Community House P: 03 6424 7060 10 Morris Ave, Devonport $5 per person 12:30-2pm

PETUNA TOUR & GOURMET TASTING Come and experience an up close tour of Petunaâ&#x20AC;&#x2122;s state of the art Tasmanian Atlantic Salmon & Tasmanian Ocean Trout processing facility. Includes tastings & tour of the factory & complimentary coffee. Bookings essential - phone Petuna on 6421 9111

Petuna Seafoods P: 03 6421 9111 134 Tarleton St, East Devonport $30 per person 9:00-10:00am

Thursday 17 March ENJOY THE MONTH LONG FESTIVAL SPECIALS Check out the month long Food & Wine Festival specials at Mrs Jones, Molly Malones, the Cherry Shed or Laneway Cafe

Friday 18 March

MAD HATTER TEA & MOSCATO PARTY Enjoy an afternoon at the Mad Hatters Tea & Moscato Party, featuring Holm Oaks Pig n d’Pooch Moscato. Our dessert magicians will serve up a wonderful, colourful High Tea fit for any Alice in Wonderland. There will be lots of games and surprises on the day. Come and Play with us to find out more.

Quality Hotel Gateway P: 6424 4922 16 Fenton St, Devonport $39 per person

2:30-4:30pm

KATHERINE HATTAM: DESIRE FIRST 1978-2015 Exhibition opening of Katherine Hattam: Desire First. A Deakin Universtiy Touring Exhibition. Catered by TasTAFE Drysdale students - including cold hor d’orderves, wines, beer and non-alcoholic beverages. FREE EVENT RSVP to Devonport Regional Gallery 6424 8296

Devonport Regional Gallery P: 6424 8296 45 Stewart St, Devonport $FREE 6-8pm

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bar & restaurant

The Central Restaurant at the Formby Hotel is renowned for their extensive menu, offering sumptuous dishes from a great shared plate menu to tempting culinary delights for those more daring. Delicious Pizzaâ&#x20AC;&#x2122;s, Pasta, Steak & Seafood in a contemporary setting overlooking the Mersey River.

OPEN 7 DAYS

82 Formby Rd. Devonport 64241601 THE CENTRAL KITCHEN CREW

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GAMING | BAR | FUNCTIONS

R.A. Ulverstone newly renovated. Modern dining with a relaxed rustic twist. Woodfired pizzas, daily specials plus all your old favourites too. Lunch or dinner for a light meal, some shared tapas, a pizza or a full on dining sensation.

OPEN 7 DAYS 1 Crescent St. Ulverstone 6425 1160 RIVERARMS

Saturday 19 March GRAPE TO GLASS Challenge and broaden your palette as we take a walk through the vineyard with Ghost Rock’s vigneron, Colin Arnold. Sample grapes off the vines, before heading into the cellar door to compare your tasting notes with a glass of wine and a leisurely lunch on the patio at Ghost Rock. Book through Ghost Rock Cellar Door

Ghost Rock Vineyard P: 03 6428 4005 1055 Port Sorell Road, Northdown $20 per person incl. wine & lunch 10.30am

FORTH VALLEY BLUES FESTIVAL Tasmania’s premier blues event the Forth Valley Blues Festival is back bigger and better than ever! Don’t miss this iconic festival with great music across two stages. Headlined by Diesel, Ash Grunwald & The Bondi Cigars. Sit back and enjoy the sweet sounds while indulging in superb local food & wine. The Forth Valley Blues Festival; Tasmania’s premier blues event.

Forth Recreation Ground W: forthvalleyblues.com Mell Street, Forth $70 per person

From 12pm

Saturday 19 March TRADITIONAL THAI BANQUET Enjoy an authentic three course Thai banquet each Saturday night during the month of March cooked in Thai tradition by a local Thai chef. BYO alcohol. Bookings essential - 0408 300 035

Bon Thai P: 0408 300 035 22 Don Rd, Devonport $69 per person

7:30pm

SKYFIELDS FEAT. MISSY HIGGINS & TSO Skyfields is NW Tasmaniaâ&#x20AC;&#x2122;s newest music event, held on the beautiful grounds of Eagles Nest Retreat in West Kentish. The inaugural concert features Missy Higgins on stage with the Tasmanian Symphony Orchestra and the Crescendo Choir. Along with Dan Sultan, Paul Dempsey and local talent, Jesse Teinaki, Halfway to Forth and Leah Woodbury, followed by Pete Cornelius! Sit back and relax, while indulging in the finest local food and wine, served to you by the producers. Skyfields - Eagles Nest Retreat W: skyfields.com.au 15 Browns Road, West Kentish From $113 From 4pm

Sunday 20 & Monday 21 March HARMONY DAY - MONDAY 21ST MARCH Celebrate Australia’s cultural diversity. Get together with friends, neighbours and others in your community or at work and share a meal from a different culture.

Tuesday 22 March COOK ‘N’ TASTE @ THE PLAYHOUSE Calling all Mums and Dads, Grannies & Grandpas, bring your toddlers along to a casual cooking session at the Playhouse. Learn how to make delicious food in under an hour in this hands on workshop. No booking necessary. Devonport Playhouse P: 03 6424 7060 Corner Forbes & Charles St, Devonport $2 per person 10:30-11:30am

Wednesday 23 March PETUNA TOUR & GOURMET TASTING Experience a tour of Petuna’s state-of-the-art Tasmanian Atlantic Salmon & Tasmanian Ocean Trout processing facility. Includes tastings, tour of the factory & a coffee. Bookings essential - phone Petuna on 6421 9111 Petuna Seafoods P: 03 6421 9111 134 Tarleton St, East Devonport $30 per person 9:00-10:00am

GOURMET WAGYU PIE LAUNCH Get ready for Wagyu’s newest gourmet pie. Wagyu pies are made the old fashioned way using their home grown, grass fed Wagyu beef and butter pastry along with other quality Tasmanian ingredients. Get to the Wagyu Pie Company today to try the new flavour and prepare to have your taste buds rocked! Wagyu Pie Company P: 03 6424 8866 11 Oldaker St, Devonport $10.00 12pm

Thursday 24 March PERFORMING ARTS FOOD & WINE DINNER Enjoy a five-course food and wine dinner showcasing local produce and wine, and served by some of Tasmania’s emerging hospitality professionals. While enjoying your food, be amazed at the performing arts talents from local high school students. Bookings essential - phone 1300 655 307 Drysdale @ TasTAFE 1300 655 307 20 Valley Road, Devonport $75 per person

6pm

PETUNA TOUR & GOURMET TASTING Come and experience an up close tour of Petuna’s state of the art Tasmanian Atlantic Salmon & Tasmanian Ocean Trout processing facility. Includes tastings & tour of the factory & complimentary coffee. Bookings essential - phone Petuna on 6421 9111 Petuna Seafoods P: 03 6421 9111 134 Tarleton St, East Devonport $30 per person 9:00-10:00am

Friday 25 March ENJOY THE MONTH LONG FESTIVAL SPECIALS Check out the month long Food & Wine festival specials at Mrs Jones, Laneway Cafe, Molly Malones or the Cherry Shed.

Cook like an Ambassador From Scott Pickett’s new book “A Cook’s Story”, here’s one for the vegetarians, and it’s so full of flavour even the meat-eaters will love it.

Broccoli, Kombu & Almonds

Broccoli is one of my favourites, not always used as the star ingredient. This dish turns it into a star by showcasing textures and different flavours within the family. The kombu adds some nice saltiness. Ingredients 2 heads of broccoli 2 baby sprouting broccoli 100 g flaked almonds, toasted 50 g cotton kombu Broccoli leaves, fried in hot oil until crisp 60 g butter Extra virgin olive oil Cream Salt, pepper SERVES 4 To prepare the broccoli Remove the heads from the stalks, reserving the stalks Take one of the heads, and shave or grate for the broccoli crumbs. For the crumbs Put 30g of butter in a pan and when it is just starting to brown, add the shaved broccoli. Fry. For the puree Break the head of the broccoli into florets and blanch in boiling salted water for a minute. Refresh, then chop very finely. Saute them in a little butter in a saucepan, then cover them with cream. Reduce the cream by half, then place straight into a Thermomix (or blender) and puree until smooth. For the roasted Stem Peel the stems of the broccoli, quarter them and roast them in a hot heavy open pan with a little olive oil and butter. They should be a little bit charred. To finish Cook the baby sprouting broccoli in a little olive oil until soft. Reheat the puree and place it on four plates. Add the sprouting broccoli, then the roasted stems. To serve Garnish with broccoli crumbs, fried broccoli leaves, the shaved kombu, and finish with toasted almond flakes.

Saturday 26 March GHOST ROCK EASTER EGG HUNT & FAMILY PICNIC A fun day for the whole family; come along to Ghost Rockâ&#x20AC;&#x2122;s inaugural Easter Egg Hunt amongst the vines, for children aged 0-12! There will also be entertainment, including live music, face painting and a jumping castle! Bring along a picnic blanket and basket full of goodies, or sample some local produce from the food and wine stall. This event is strictly a NO BYO alcohol event. Bookings through Cellar Door or on the day Ghost Rock Vineyard P: 03 6428 4005 1055 Port Sorell Road, Northdown $10 Adult/$5 child over 5 11am-4pm

TRADITIONAL THAI BANQUET Enjoy an authentic three course Thai banquet each Saturday night during the month of March cooked in Thai tradition by a local Thai chef. BYO alcohol. Bookings essential - 0408 300 035

Bon Thai P: 0408 300 035 22 Don Rd, Devonport $69 per person

7:30pm

INFUSION PRIVATE DINING This culinary event will include a menu of pure chocolate indulgence including both savory and sweet dishes. This will be a seven-course menu using many modern cooking techniques. The tantilising menu will be revealed on the night. Book via website www.infusionprivatedining.com

Infusion Private Dining P: 0477 438 507 Gowrie Park Wilderness Village $150 per person includes wine pacakge

Sunday 27- Thursday 31 March Enjoy the last of the month long specials at Mrs Jones, Laneway Cafe, Cherry Shed and Molly Malones.

Friday 1 April Take a break, only one more event to go before the Devonport Food & Wine Festival is all over for 2016. Get some exercise in and make room in your belly for tomorrowâ&#x20AC;&#x2122;s 16-course Middle Eastern Banquet at Mansours - but be sure to book early!

Saturday 2 April MIDDLE EASTERN 16 COURSE BANQUET Rich authentic flavours of the Middle East. Three-Hour, 16 Course Middle Eastern Banquet accompanied by a professional belly dancer and amazing Arabic music. Bookings essential, phone 6428 2884

Mansours Cafe P: 03 6428 2884 75a Lillico Rd, Lillico $65 per person 6:45-10pm

Daube of Beef Cheek, Smoked Tongue & Rhubarb by Ambassador Chef - Scott Pickett I love slow cooked dishes, and this dish, which is a pun in a pot (tongue ‘n cheek) is a great way to celebrate winter. Philippe cooked beef cheeks brilliantly, at a time when not many chefs were using them. There are a few stages to this. It’s a dish of rich flavours and soft textures. The rhubarb gel and the celeriac garnish provide contrasts. BY SCOTT PICKETT.

Ingredients 4 large beef cheeks, cleaned, sinews and excess fat removed 1 smoked tongue 1 carrot, peeled and sliced 1 onion, peeled and sliced Bouquet garni A few black peppercorns 2 cloves garlic 2 bay leaves Red wine Port Extra virgin olive oil Veal or beef stock Celeriac remoulade ½ celeriac bulb Salt Chives Vinaigrette Rhubarb gel 350 g rhubarb 3 g agar agar Raspberry vinegar Garnish Brioche crumbs Chopped parsley

To marinate beef cheeks Place them in a non-reactive container (glass, porcelain, glazes earthenware) and cover with red wine and a splash of port. Add the carrot, celery and onion, the garlic and bouquet garni. Marinate at least overnight. One or two days is fine. To cook Remove cheeks from the marinade, and pat them dry. Strain the vegetables from the marinade. Pat dry with a paper towel. Seal the cheeks in a heavy frying pan with a little olive oil. They should be dark in colour. The trick is to caramelise them nicely. In another large pan, saute the vegetables until they soften and onions become golden. Add the marinade, and reduce by half. Add the cheeks, cover with veal or beef stock. Cover and cook in a slow oven. I like to cook them overnight (1214 hours) at 85C. They should be very soft, but not falling apart. Cook them in the liquid. When they are cool, remove from the liquid. Keep to one side. Strain the liquid and reduce it until it has a good sauce consistency. For the tongue. Cook sous-vide at 78C for 12 hours, then refresh in cold water and peel while it is still warm. Then slice. For the celeriac remoulade Julienne the celeriac. Salt it well and leave for 20 minutes, then rinse. Add finely chopped chives, dress with vinaigrette. For the rhubarb gel Take 100 grams of the rhubarb, peel, cut into chunks and place into iced water. It will curl into random shapes. Add the agar agar and boil for a few minutes. Allow to cool, then pour into a tray and refrigerate. When it is cold, puree it. Add a little raspberry vinegar to balance the flavour and a little water. To serve Reheat the cheeks in some sauce, and glaze until coated. Roll in brioche crumbs and chopped parsley. Place a slice of warm tongue on the plate, and on that the cheek. Garnish with rhubarb gel, the celeriac remoulade and shaved rhubarb. Finish with the reduced braising liquid.

From Scott Pickett’s book “A Cook’s story”

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Food&WineFestival

March 2016

@DevonportTas /devonportfoodandwinefestival #DFWF2016 #devonporttas #discovertasmania