Festivale

Fiona Hoskin (the Fee of Launceston’s recently closed iconic Fee and Me Restaurant) shows us how easy it is to create a mouth-watering masterpiece without stress. Entertain with confidence and cook like a professional after watching her whip up an entrée of ‘Tasmanian Crayfish on parsnip puree with mint oil and lime dressed salad. Flavours, textures, aromas, colours and temperatures stimulate the senses and join forces to please the palate when Fee is in the kitchen.

Time: 10.30 – 11.00am

Highly regarded chef and food consultant, Xavier Mouche, combines his knowledge of Swiss-French cooking with stunning local ingredients to present his original version of Heidi Gruyere cheese fritter with asparagus salad, sparkling vinaigrette with micro leaves, baby cornichons, and pickled baby onions. Be sure not to miss Xavier’s presentation of this perfect dish for those long, lazy summer lunches on the deck.

Time: 11.30-12.00noon

Andre Kropp, executive chef from Hobart’s prestigious Henry Jones Art Hotel has fun with goat meat in this cooking segment. Andre’s South African heritage and love of Mediterranean flavours is the inspiration for his “Variations on Goat” that he will be preparing for us today. North African spices - South African chef – this is a match bound to excite and please - a true master-chef in full flight.

Time: 12.30 – 1.00pm

Join well known Hobart chef, Paul Foreman, executive chef of Peppermint Bay Restaurant, (formerly of award winning Marque IV The Restaurant) as he shows us how the heat of Northern Wasabi is cooled by cold water Southern Ocean Trout to create a stunning dish sure to please even the most jaded palate. Paul enjoys using a variety of cooking techniques and will share his knowledge of slow cooking, curing and preserving as he presents his dish of Local Wasabi ‘Scramble’, confit abalone, cured Ocean Trout and preserved lemon Beurre Blanc.

Time: 1.30 – 2.00pm

Februrary is truly the season for delicious Tasmanian berries and everyone adores raspberries. Watch the master of desserts, Paul Herbig, Consultant pastry Chef at Tant Pour Tant fine cakes, breads and pastries create a decadent mousse cake incorporating all things raspberry. His ‘Raspberry Mirror’ cake combines innovative technique, wonderful textures and a finish that will have you convinced that dessert really is the fitting end to a great meal.

Time: 2.30 – 3.15pm