Tasmanian produce set to star at Taste of Sydney

After visiting the Apple Isle twice last year, I gained a huge appreciation for Tasmanian produce, grown in its world-renowned cool climate, clean air, fertile soils and pristine waters. I was able to meet many of the producers and sample some truly fantastic food and wine. I was pleased to read that some of the best Tasmanian producers would be showcasing their wares to a Sydney audience this month.

A stellar line up of chefs including Kylie Kwong, Peter Kuruvita, Tom Kime, Sean Connolly & Colin Fassnidge has been assembled to showcase Tasmanian produce in the demonstration kitchen in the Tasmanian Pavilion at the upcoming Taste of Sydney event to be held at Centennial Park from the 14th to 17th March.

Expect to sample Cape Grim beef and Robbins Island Wagyu (both favourites of acclaimed chef Tetsuya Wakuda), Mussels from Spring Bay Seafoods, Lamb and Wallaby from Flinders Island Meat as well as a range of top Tasmanian beer, cider, whiskey and wine.

It’s an excellent introduction to the wonders of Tassie cuisine, but of course the best way to try it is to head there yourself.

Taste of Sydney will be held from the 14th – 17th March 2013 at Centennial Park, Sydney.

For more information and to book tickets, visit http://www.tasteofsydney.com.au/

Spring Bay Mussels

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Author:Jeremy Bowell

Jeremy Bowell is the founder and editor of Taste Explorer. He also writes for InsideCuisine.com, TheGrapeHunter.com, SoBadSoGood.com and has featured in the Sydney Morning Herald's Good Living section. He is an avid connoisseur of all things food and drink related.