Fun and Deliciousness! 2016 Living Local Feast

A huge thank you to all of the amazingly generous volunteers, growers, foragers, brewers and businesses who made this fundraising dinner a stunning success!  

They came, they laughed, they feasted, they helped support the great work of SLT!

Our 6th annual Living Local Feast, a celebration of Tasmanian food and drink, was held on 2 April in Hobart. Chef, Hugh Flint joined the team and helped to create a truly phenomenal menu highlighting the best of our region and season.

Sustainable Living Tasmania’s Living Local Feast is unique in that it features exclusively Tasmanian ingredients.  With a stellar summer growing season this year, the menu featured sun loving produce such as eggplant, capsicum, avocados and basil to name a few.  Most of the items were sourced from small scale and backyard growers and all of it was Tasmanian.
The feast comes at the culmination of the Tassievore Eat Local Challenge, a program that ran throughout March, encouraging Tasmanians to support local businesses and choose Tasmanian food and drinks.  The Tassievore Eat Local Challenge is just one of the projects that Sustainable Living Tasmania runs to create a sustainable and prosperous Tasmanian community.
Thanks to the donations from many amazing Tasmanian businesses and individuals we were able to raise more than $2,000!  Here are the people that contributed generously, please support them!

Huge thanks to these amazingly generous growers, foragers & businesses: 

Source Community Wholefoods Cooperative, Tongola Goat Cheese, Longley Organic Farm, Avoland Avocados, Harvest Feast, Fat Pig Farm, Forest Hill Farm, Plumplot, Kindred Organics, Hobart City Farm, Callington Mill, Bonnie Bounty, Golden Free Range, Bruny Island Game Meats, Backyard Bounty, Ashgrove Dairy, Nutpatch, City Organics, Willie Smith’s, Moorilla, Moo Brew, Dry Ideas, Margaret Steadman, Helen Cushing, Di Elliffe, Lissa Villeneuve, Hugh Flint, Christina Guidici, Justin Direen, Chris Chapman, Uta Green and Linen Services Tasmania, Goodlife Permaculture, the Circus Studio, Tranquility Float, Pennicott Wilderness Journeys, Hobart Bike Kitchen, PIP Magazine, Kingston Produce Market, Muscle Mechanics, and Smolt Kitchen.

 

Sorry if you missed out on tickets, but here is a glimpse of what was on offer:

ENTRÉE 

Cucumber, Gin & Avocado Soup (vegan, GF)

Grilled capsicum, chilli & caramelised onion sourdough focaccia with eggplant and walnut caviar (Vego)

MAINS

Roast Pumpkin, buckwheat and coriander salad with fresh cracked hazelnuts and avocado dressing (vegan, GF)

Baked home grown tomatoes, stuffed with fresh pesto, served on goat cheese curd with spaghetti squash (Vego, GF)

Braised Wallaby & pink eye potatoes with roast beetroot, samphire and pigface. 

Sea Vegetable and Garden Salad (vegan, GF)

Quinoa stuffed baked squash with Roasted roots (oca, purple eyes, kipflers), served with aioli (vegan, GF)

DESSERT

Quince and apple tarte tatin with whisky crème anglaise (Vego)

 

Showing 1 reaction

  • Lissa Villeneuve
    published this page in Tassievore News 2016-04-07 15:15:53 +1000

© Sustainable Living Tasmania. All Rights Reserved.