Media release 3 April 2014: Five Festival days of

Media release
FOR RELEASE 3 APRIL 2014
Five Festival days of cool food with hot chefs
Savour Tasmania 21-25 May
Savour Tasmania has today released its 2014 event program, with tickets on sale from 9 am
tomorrow, Friday 4 April. To book visit www.savourtasmania.com.au or call 1300 795 257.
Now in its sixth year, this culinary Festival runs from 21-25 May and combines premium Tasmanian
produce and beverages with global culinary expertise.
Funded by the Tasmanian Government, the festival has expanded to become more accessible to food
lovers around the state and showcases produce from across Tasmania prepared by some of the
world’s top chefs.
Headlining this year’s Festival will be award winning international chef Will Meyrick. Will’s stellar
career has led him from London to Sydney and extensively through South East Asia, where he now
has three award winning restaurants, Sarong and Mama San in Bali and his new restaurant E&O
(Eastern + Oriental), Jakarta. Sarong has just been included in the S. Pellegrino Asia’s Top 50 restaurants
and also named Best Restaurant in Indonesia.
Other guest chefs include Dan Hong, one of Sydney's most creative and fastest-rising talents and
Executive Chef at Sydney’s Mr Wong, Ms G's and El Loco, Christopher Shane Chan Yai Ching, Head
Chef at Nobu Melbourne, probably the world's most innovative and recognised Japanese restaurant
and Melbourne chefs Daniel Wilson of Huxtable and Jesse Gerner of Bomba.
Blend these chefs with great local talent including Andre Kropp from The Henry Jones Art Hotel, Karen
Goodwin-Roberts from Elizabeth Street Food + Wine, Cheryl and Naser Daci of Daci and Daci, Matteo
Rao from Italian Pantry, and Waji Spiby of Waji Catering, plus the finest Tasmanian produce and
beverages and you have all the ingredients for a five day gastronomic celebration.
When it comes to designing their menus, the guest chefs will certainly be spoiled for choice and they
will put their own twist on our world class produce. The Festival combines premium Tasmanian
produce and beverages, with international and national guest chefs and local culinary expertise in five
days of contemporary and unique dining experiences. Running from 21-25 May 2014 the week will
also include guest chef masterclasses for the hospitality industry and the popular Red Wine Weekend.
Savour Tasmania Program
PorkStars @TMAG:
A cocktail party opening event with traditional whole roasted pig. In partnership with PorkStar this
event features PorkStar chef Daniel Wilson of Huxtable in Melbourne, Jesse Gerner from Bomba in
Melbourne, Matteo Rao of the Italian Pantry and Waji Spiby of Waji Catering. The event is set in the
recently refurbished Tasmanian Museum and Art Gallery’s Watergate Courtyard, and has all the
ingredients of an unforgettable evening.
Time and Date: 6.30 pm – 9.30 pm, Wednesday, 21 May
Venue: Watergate Courtyard, Tasmanian Museum and Art Gallery
Cost: $75 per person
Media release
Cuisine Culture of “Spice Trade”:
In this culinary collaboration, international award winning chef Will Meyrick of Sarong and Mama San
in Bali and E&O (Eastern + Oriental), Jakarta and Andre Kropp, Executive chef at The Henry Jones Art
Hotel will present a five course Asian dinner with matched wines. This dining experience will explore
exquisite flavours created by blending exotic Asian spices with the very best of Tasmanian produce.
Time and Date: 6.30 pm, Thursday 22 May
Venue: Henry’s, The Henry Jones Art Hotel
Cost: $150 per person
Rare Food and Cider @ ESF+W:
Join cooking identity Karen Goodwin-Roberts Elizabeth Street Food + Wine for a unique evening of
culinary rarities. This six-course dining experience will highlight an extensive range of Tasmanian
forgotten and lesser-known ingredients, woven into delicious dishes, presented with Karen’s usual
flair and matched with a range of the best Tasmanian ciders. Even the most seasoned food lovers are
likely to be exposed to unfamiliar flavours and some ingredients are bound to set smartphone fingers
tapping secretly under the table!
Time and Date: 6.30 pm, Friday 23 May 2014
Venue: Elizabeth Street Food + Wine, 285 Elizabeth Street, Hobart
Cost: $75 per person
Savour Long Table Dinner:
The Festival’s finale dining experience will be the ever-popular Savour Long Table dinner on Hobart’s
waterfront. The event will be Asian styled and will include dishes from guest chefs Will Meyrick of
Sarong and Mama San in Bali and E&O (Eastern + Oriental) Jakarta, Dan Hong of Sydney’s Mr Wong,
Ms G's and El Loco, Christopher Shane Chan Yai Ching of Nobu Melbourne and local chefs Cheryl and
Naser Daci of Daci and Daci. The finest Tasmanian wines, beers and ciders will be available for
purchase.
Time and Date: 7 pm, Saturday 24 May 2014
Venue: Princes Wharf 1, Castray Esplanade, Hobart
Cost: $105 per person includes complimentary drink and canapés on arrival
Red Wine Weekend:
If you're a big fan of Tasmanian wines, then make sure you head along to the Tasmanian Red Wine
Weekend. Vignerons and winemakers from throughout Tasmania will showcase their very best red
wines, plus a series of masterclasses will be hosted by guest speakers including Nick Stock, Roger
McShane, Sue Dyson, Gerald Ellis, Tim Goddard and Curly Haslam Coates.
Time and Date: 12 noon to 5 pm, 24 and 25 May
Venue: Princes Wharf 1, Castray Esplanade, Hobart
Cost: $25 per person at the door or $21.50 online at www.eventfinder.com.au
For further information on all Savour 2014 events and its guest chefs - and to secure your tickets
visit www.savourtasmania.com.au or call 1300 795 257.
For further media information please contact:
Adelaide Reisz
0408 023 926
[email protected]
-ENDS-

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