Jennifer Pollard from Birdseed will take you through the process of making scrumptious gluten free tweets using ‘bird seed grains’ that will tickle the tastebuds and nourish the tum. 

Jennifer will inspire you with her passion for these ‘power houses of nutrition’.

More info from Jennifer:

Birdseed was hatched in 2008 with the aim of developing foods using the little bird seed grains that were scrumptious, but at the same time good for you. I have created a vast catalogue of recipes showcasing the bird seed grains singularly and in combination to make the most of their highly nutritious, low GI, gluten free properties; I will be collating these recipes into cookery books over the next 15 months. I am also studying nutritional medicine which I’m aiming to complete at the end of 2017. I’m looking forward to using my knowledge and skills to assist people in their nutritional journey to a stronger, healthier body.

 Regular updates and information about Birdseed activities and products are posted on www.birdseedtweet.com.au, and also on FaceBook page (Birdseed) and Instagram account (birdseedtweet). If you’d like more information, send an email [email protected] or phone: 0404 411 058.

Discover ancient grains with Kindred Organics.

Quinoa, the darling of the healthy food movement, is not only healthy but also delicious and oh so versatile. Discover multiple uses for quinoa, buckwheat and other ancient grains with the folks who grow them.  

Tasmanian Organic Producers, proud supporters of the Festival

Mountain River Yoghurt will showcase the versatility of yoghurt as an ingredient in dishes such as dips, pizza and delicious desserts. 

They will be using both our Natural and their Sweet & Creamy yoghurt in this delicious demonstration.

This is about true decadence without guilt. Yes the kind of chocolate that's actually good for us!  

Cacao is now available to us without heat treatment or processing so it retains it's medicinal properties. Annie will take you through real chocolate making, step by step.

Little things for the kitchen to make your life easier and your food better. The stuff the pros do that you might not know.

The team from Small Fry certainly are the one's in the know - so come and join them at the Festival.

Versatile, tasty, wholefood condiments and dressings. A selection of Drea's favourite 'go-to' recipes.

With Adam James from Rough Rice

Molé is a traditional 'sauce' from Oaxaca (some call it a Mexican curry). There are 7 main types of mole and I’ll be making mole rojo, using wallaby for a Tasmanian twist, accompanied with brown rice, rubbed greens and sesame.

Indigenous foods have always been a part of our cultural diet.  

Now we have interest in our foods from all over the word. True sustainable food growing and gathering has to be managed by the understanding of the source of this food.

Margaret is synonymous with Simple Sourdough around Hobart. Over the years she has taught hundreds of people to bake delicious bread.

Bring a clean jar along to take some of her famed “fern tree” starter home.