Cooking Demonstrations in the Park 2018
The Tasmanian Food Co.'s Cooking in the Park
SATURDAY & SUNDAY (NEAR KIDS KINGDOM) FREE ADMISSION
The Tasmanian Food Co presents five one-hour cooking demonstrations with guest chef KAREN MARTINI, CRAIG WILL Executive Chef Stillwater, CHRIS WILLIAMS Head Chef Cataract on Paterson and CHRISTOPHER WRIGHT Head Chef Terrace Restaurant. They will all share their culinary secrets and experiences, inspiring you to try something new at home with TheTasmanian Food Co's local produce. The recipes will be available at each session.
CHRIS WILLIAMS, HEAD CHEF, CATARACT ON PATERSON
Simple Natural Flavours – Spanish Style
Chris will be gathering ingredients at Harvest Market, sourcing chorizo from Mount Gnomon pork and Robur Goat’s Fetta Cheese from The Tasmanian Food Co. Chris believes Tasmania is known for its seafood, and loves cooking with fresh scallops. He has chosen a Spanish inspired dish because throughout his career he has travelled far and wide and the food in Spain was one of his favourites. Chris has worked around the world from Michelin star restaurants in Scotland to world-class hotels in the US. His training was traditionally classical but through much travelling he has gained extensive food knowledge and loves to mix it up.
NATHAN JOHNSTON, HEAD CHEF, HAZELBRAE HOUSE
Seasonal Italian Vegetable Creation
Originating from Tassie’s north east, Nathan spent his twenties working in French, Italian and Nordic Michelin starred kitchens in London and Stillwater restaurant in Launceston. He now finds himself at home at Hazelbrae House in regional Tasmania among Australia’s finest hazelnuts. Nathan’s cooking is precise, generous, good for you and full of flavour. The vegetable dish he will share with you is Italian inspired, with cheeses from both Pyengana and Meander Valley dairies, fresh in season vegetables from the Harvest Market, plus some of Nathan’s home grown tomatoes and not to forget his delicious hazelnuts.
CRAIG WILL, EXECUTIVE CHEF, STILLWATER AND BLACK COW RESTAURANTS
Japanese Inspired Chicken
Born and bred in Tasmania, Craig Will is a natural ambassador for Tasmanian produce. An advocate of the less is more philosophy he lets these quality ingredients speak for themselves. Classic training, modern Australian influences and some of the best produce in the country allows Craig to create dishes of uncompromising quality for Stillwater and Black Cow. Craig will work with exciting local products from TheTasmanian Food Co. including Nichols Ethical Free Range Chicken, Shima Wasabi and Meander Valley Dairy to create a Japanese inspired dish of barbecued chicken, with warm potato noodle salad, Shima Wasabi creme fraiche, Japanese pepper + Katsuobushi.
Summer Entertainers Chicken Salad
I love the opportunity to be inspired to cook from the freshest and best ingredients a region has to offer. I am excited to wander Harvest Markets of Launceston to gather a bounty of fresh produce. I am all about bringing people together with food, so please join me as I create a delicious dish that is a synch for you to recreate at home. Join Karen as she uses local Nichol’s Ethical Free range Chicken to elevate the everyday chicken salad to a centre piece dish that is banging with fresh seasonal produce of the day.
CHRISTOPHER WRIGHT, HEAD CHEF, TERRACE RESTAURANT COUNTRY CLUB TASMANIA
Summer Scallops with Vanilla Tomatoes
Chris uses traditional European culinary techniques to produce “modern Australian cuisine”. But what is “modern Australian cuisine”? He believes it is whatever we choose it to be, “we haven’t discovered what traditional Australian cuisine is. It can be influenced by any culture it allows us so much diversity” said Chris. He believes Tasmania is the best place to source great produce. It is the great community of local artisan producers who are dedicated and passionate about their craft that helps to inspire he’s creativity. Chris has chosen some beautiful local ingredients from The Tasmanian Food Co. which includes the Robur Farm Goat’s Milk and Shima Wasabi to enhance his delicate Tasmanian scallop dish.
FREE ADMISSION – LIMITED SEATS