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.
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:
Cucumber, Gin & Avocado Soup (vegan, GF)
Grilled capsicum, chilli & caramelised onion sourdough focaccia with eggplant and walnut caviar (Vego)
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)
Quince and apple tarte tatin with whisky crème anglaise (Vego)