Cooking Demonstrations in the Park 2019
The Tasmanian Food Co.'s Cooking in the Park
FRIDAY, SATURDAY & SUNDAY (NEAR KIDS PLAY PARK) FREE ADMISSION
The Tasmanian Food Co presents eight one-hour cooking demonstrations with guest chef MATT PRESTON, MATT ADAMS Head Chef and Owner Timbre Restaurant, ELLIOT CHUGG, Executive Chef Hotel Grand Chancellor Launceston, CHRIS WILLIAMS Head Chef Cataract on Paterson, AMY LUTTRELL 2015 Masterchef Contestant, CRAIG WILL Head Chef Stillwater Restaurant and Black Cow Bistro and PETER TWITCHETT Head Chef Grain of the Silos. 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.
MATT ADAMS, HEAD CHEF & OWNER, TIMBRE RESTAURANT
Crispy Skin Chicken, Seasonal Accompaniments and a Goat’s Milk Dressing
Timbre restaurant, nestled amongst the vines at Velo Winery in Legana, is where chef and owner Matt Adams calls home. Gathering produce from local backyards through their trading scheme initiative, his menu is constantly changing and evolving as it is driven by local and seasonal produce.
Matt loves cooking with fire, pickling, fermenting and working on the fly, delivering un-fine dining - a stripped back approach that delights patrons with real food and authentic hospitality.
Tonight, Matt will be squashing a Nichols Ethical Free-Range Chicken with a brick, to get the ultimate crispy skin. What would seem to be a fairly brutal technique, will be counteracted with some delicate, minimal intervention accompaniments gathered from Harvest Market and a goat’s milk dressing.
ELLIOTT CHUGG, EXECUTIVE CHEF, HOTEL GRAND CHANCELLOR, LAUNCESTON
Inspired Entertainers Chicken
Elliott Chugg is a proud advocate of championing Tasmanian produce. Born and bred in Launceston, Elliott’s Executive Chef life has seen him hone his culinary skills at the classic and award-winning Fee and Me Restaurant followed by twelve years with P&O Resorts culminating as the Executive Chef at Cradle Mountain lodge prior to joining the team at Hotel Grand Chancellor Launceston.
Elliott will be using Tasmanian Nichols Ethical Free-Range Chicken as the hero of his dish, further selecting quality local produce sourced from the Harvest Market to assist him in creating a dish that will inspire the home cook with confidence to reproduce this restaurant quality dish in their own kitchen.
CHRIS WILLIAMS, HEAD CHEF, CATARACT ON PATERSON
Summer Style Goats Cheese Gnocchi
Chris has worked around the world from Michelin star restaurants in Scotland to world-class hotels in the US before settling into his role at Cataract on Paterson. His training was traditionally classical but through much travelling he has gained extensive food knowledge and loves to mix it up.
Chris has chosen to do a gnocchi dish that’s not only fun to make but showcases fabulous summer flavours that work so well together. His dish, Robur Farm Goats Cheese gnocchi is tossed with shallots, garlic, cherry tomatoes and basil all sourced from the Harvest Market and finished with a pancetta and Pyengana Dairy cheddar crumb and a honey thyme dressing.
AMY LUTTRELL, 2015 MASTERCHEF CONTESTANT
Crispy Buttermilk Fried Chicken with a Thai Style Salad
For Amy, the love of food is not in the Michelin stars but in appreciating the source of the ingredients and where it comes from, that’s what makes it truly unique. After travelling the world for many years, she has finally found her culinary bliss in her hometown, Launceston in Tasmania.
Amy will share with you her delicious buttermilk fried chicken using Meander Valley Dairy buttermilk and Nichols Ethical Free-Range Chicken. This will be accompanied by a fresh Thai style salad and a creamy buttermilk dressing. A simple mid-week dish or a great entertaining starter to show off your garden's seasonal produce. Such a delicious dish that can be adapted in many ways that may well become your household staple.
Chicken Nugget Katsu Slider
Join Matt as he shows us how to make his famous “baked not fried” chicken nugget using Tasmanian Nichols Ethical Free-Range Chicken.
Matt will demonstrate how the humble chicken nugget can be given an Asian twist and served using fresh local produce from Harvest Market. You won’t believe the flavours of this dish and how simple it is to prepare at home. This is guaranteed to become a no fuss family favourite.
CRAIG WILL, EXECUTIVE CHEF, STILLWATER AND BLACK COW RESTAURANTS
Tasmanian Wakame Cured Ocean Trout with Wasabi Potato Salad
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 cure Tasmanian ocean trout with wakame and will show you how to combine fabulous local produce to create a potato salad made from new potatoes and fresh Shima Wasabi to put a Japanese spin on an old classic.
San Choi Wow Cups with Pickled Ginger
As fans of MasterChef Australia, we have enjoyed watching Matt Preston show us that tasty dishes do not need to be complicated and simplicity is delicious. Matt has a passion for serving food in leaves rather than flatbread or rolls and has created his famous “baked not fried” chicken nugget San Choi WOW!
Essentially a mini schnitzel, it is served in a salad leaf with a tasty Korean mayo dressing. Enjoy this delightful dish featuring Tassie’s own Nichols chicken along with beautiful fresh Harvest Market greens. A perfect meal on a summers day.
PETER TWITCHETT, HEAD CHEF, GRAIN OF THE SILOS
Ocean Trout, Whipped Robur Goats Chevre and Baby Beets
After two decades working as a leading chef in Australia and Canada, the opportunity to run the Grain of the Silos kitchen lured Peter Twitchett to the Apple Isle.
Peter toured Tasmania for weeks, greeting growers and trying their world-class products. The care and consideration shown toward each slice of beef, chunk of cheddar and drop of pinot noir stamped a strong impression and was something Peter had to be part of. So, he and his family crossed Bass Strait armed with enthusiasm and a couple of extra jumpers.
Peter will be creating a dish using ocean trout with whipped Robur Farm goats cheese and baby beets. The acidity of the goat’s cheese is highlighted and matches perfectly with the trout, creating a light and refreshing dish that will be great for entertaining on beautiful summer days.
FREE ADMISSION – LIMITED SEATING