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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 local Tasmanian Food Co produce. The recipes will be available at each session.

 

SATURDAY

3pm

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 from 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.

Portrait of Chef Chris Williams

 

5pm

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 Pyngana and Meander Valley dairies, fresh in season vegetables from Harvest Market, plus some of Nathan’s home grown tomatoes and not to forget his delicious hazelnuts.

Portrait of Chef Nathan Johnston 
 

SUNDAY

10.45am

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 Tasmanian Food Co. including Nichols 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.

Portrait of Chef Craig Will

 

12.30pm

KAREN MARTINI

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 seafood dish that is a synch for you to recreate at home. Join Karen as she uses local Nichol’s chicken to elevate the everyday chicken salad to a centre piece dish that is banging with fresh seasonal produce of the day.

Portrait of Chef Karen Martini

 

2.15pm

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” says 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 Tasmanian Food Co. which includes the Robur Farm Goat’s Milk and Shima wasabi to enhance his delicate Tasmanian scallop dish.

Portrait of Chef Chris Wright

 

FREE ADMISSION – LIMITED SEATS

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