Over two weeks in June there will be a series of very special coming togethers indeed as our finest island produce is given to the hands of Chefs from throughout the lands to be showcased at a festival unlike any other. As the darkness descends the fires will roar and there shall be drinking, dancing, and feasting. Now in its sixth year, this is Winter Feast.

A highlight of last years event was the introduction of collaborations between visiting and local Chefs and producers. It was such a success that Winter Feast Curator Jo Cook has included it again this year and has managed to entice some of the worlds best to take part using ethically and locally sourced produce.

PAULA LABAKI (BRAZIL) + VINCE TRIM (MONA)

Hailing from São Paulo, Paula Labaki is flying in to team up with MONA Head Chef Vince Trim and his Heavy Metal Kitchen. As part of the menu they will be cooking an entire Scottish Highland cow each Friday night on a specially designed BBQ, the meat ethically farmed by Bec Tudor and Rebecca Lynd of Big River Highland Beef in the Derwent Valley.

HUON SALMON (HUON VALLEY, TASMANIA) + BENTE GRYSBAEK (MELBOURNE)

Bente Grysbaek was a celebrated champion of the new Nordic style of cooking in Melbourne before discovering a love for rustic campfire cooking. At the feast she’ll be found nailing Tasmanian salmon to boards and cooking it over coals.

IMA DE SILVA (HOBART) + CHARLIE CARRINGTON (ATLAS DINING, MELBOURNE)

Charlie Carrington is the young gun Head Chef at Atlas Dining in South Yarra which specialises in wood fired flavours from throughout the world. He teams up here with local Chef Ima De Silva to present Sri Lanken curries and more.

OSKAR ROSSI AND FEDERICA ANDRISANI (FICO, HOBART) + ANDREAS PAPADAKIS (TIPO 00, MELBOURNE)

This team first worked together at the legendary Vue de Monde. Nowadays Oskar and Federica run the excellent Fico in Hobart while Andreas heads Tipo 00 in Melbourne. Expect contemporary Italian with some twists.

ADAM JAMES (ROUGH RICE, HOBART) + MONIQUE FISO (HIAKAI, NEW ZEALAND)

New Zealander Monique previously cooked in Michelin-starred New York restaurants before returning home to promote the traditional Maori style of food preparation: Hāngi (cooking with the earth). She’s joined by Adam who is known from his work at Tricycle and Rough Rice, he can be found at Farmgate Market most weeks selling his ferments and congee.

MASSIMO MELE (HOBART) + ALEJANDRO SARAVIA (PASTUSO, MELBOURNE)

Chef Alejandro Saravia is credited with introducing Peruvian cuisine to Australia and now runs Pastuso in Melbourne. He’s joined by Tassie-born Italian chef Massimo to cook up a fusion of their cuisines.

PALAWA FIRE PIT

Huon Valley chefs Asher Gilding and Franca Zingler will be hosting an intimate fireside gathering as local seafood fresh from the shell and other native ingredients are cooked while their stories are told. Numbers are very limited for this event. $65 + bf

OTHER STALLHOLDERS

Villino Coffee Roasters, Huon Aquaculture + Masaaki, Willie Smith’s Organic Cider, Heavy Metal Kitchen, Asahi, Moo Brew + Moorilla, Derwent Estate Vineyard, Shambles Brewery, Ashbolt Farm—Goat, Gluhwein & Country Crumbles, Tasmanian Chilli Beer Company, PavLovas, Red Brick Road Cider, Tasmanian Craft Distillers Bar, Tasmanian Food and Wine Conservatory, 7K Distillery Gin & Cocktail Bar, Suzie Luck’s, Mount Gnomon Farm, Van Dieman + Ocho Beer, The Creperie, Two Metre Tall Farmhouse Ale & Cider, Gillespie’s Ginger Beer, Blackman Bay Oysters, Milton Vineyard, Sophie’s, Daly Potato Co & Hellfire Bluff Distillery, Poseidon, Süd Polaire, Hobart Beverage Co., Harissa Hobart, Sticks N’ Grill + Soufra, The Glass House, Taste of Ethiopia, Deep End Farm, Lawrenny Estate, Valle Nella Bocca, Lost Pippin and Lamb Baa, Shoebox Café, Sharmans Wines, Sirocco South, Chikko Café, Monsoon Thai Fusion, Charred Kitchen + Simple Cider, The Three Little Buta, Glaetzer-Dixon Family Winemakers, Bream Creek Vineyard, Lady Hester, Bruny Island Cheese & Beer Co., Mint Fast Fresh Food + Marcarons by Ruby, Pacha Mama, Soup Stop, Coal River Farm, Domaine Dawnelle, Belgrove Distillery, Pear Ridge, Knocklofty, Tasmanian Juice Press, Krumbies, Urban Bounty Paella, Adane’s Ethiopian, Spring Vale, The Splendid Gin, The Chef and the Gardener, Tummy Thai, Cantina Latina, Tombolo Freycinet, Yellow Rice, Wild Thyme Kitchen, Formosa Bites, Cape Bernier Vineyard, Quartermasters, Flamecake, Forty Spotted Rare Tasmanian Gin, Willing Bros., Wine merchants, Hartshorn Distillery

SEASON PASS

Seven-night ticket with priority entry
$50 + booking fee
Under 16s free with registration

DOOR SALES

Friday 15 + Saturday 16 June, 4–11pm, $10
Sunday 17 + Thursday 21 June, 4–10pm, $10
Friday 22 + Saturday 23 June, 4–11pm, $20
Sunday 24 June, 4–10pm, free

Free after 8pm nightly, and for under 16s with a parent or guardian

Tickets

Last years event