Dark Mofo organisers have revealed details of their June solstice banquet, The Winter Feast. Taking place on the Hobart waterfront for eight nights (5-8th June, 12-15th June), it aims to celebrate Tasmania’s impeccable produce and culinary talent, surrounded by music, firelight and community.
“The Winter Feast is the warm, beating heart of Dark Mofo,” says Dark Mofo Artistic Director Chris Twite. “Gathered around fires and feasting by candlelight, it’s where we come in from the cold to share stories of where we’ve been and what we’ve seen. Eating together – friends, strangers, locals, visitors – is an important festival ritual, and the staggering array of incredible food on offer means there is always something for everyone.”
This year the feast welcomes guest chef Niyati Rao, from Mumbai restaurant Ekaa. In collaboration with Stillwater’s Craig Will, Bianca Welsh and James Wels in Launceston, Rao is blending bold flavours with Tasmanian produce to create a whimsical menu that includes a wallaby wing – charred and glazed in gochujang, sea urchin in spiced broth, purple carrots in fermented honey and brown butter, and a fiery whisky and pandan pudding.
Amanda Vallis, Winter Feast curator says: “The food community in Lutruwita/Tasmania is one of the best things this island has to offer.”
Other food collaborations see award-winning Melbourne chef Thi Le teaming up with Fat Pig Farm for a loaded banh khot; Salvage Drink Co and Braised present infused cocktails paired with spiced offerings from Hobart’s premium lamb providore; plus Marla Singer and L’appel Wines will serve an octopus slider and pinot noir.
Chef Analiese Gregory returns this year bringing a taste of the Tasmanian sea. She’ll be serving up skewers of baby abalone, shiitake and black garlic, grilled over fire. New feast stallholders include Dark Dogs; South, a cosy wine bar in south Hobart; Elle’s Pantry serving pockets stuffed with seasonal pickles, tabbouleh and green harissa hummus; and Bass Strait Seafood & Co by Sabina Newton, offering sea-to-table dishes, from creamy chowder to buttery, fragrant marinara.
Joining the new stallholders will be some familiar favourites, from Lilly Trewartha’s katsu sando, to Queen Sheba’s injera with slow-cooked chicken; Soufra & Co’s folded layers of filo pastry and custard baked fresh to order; plus the squidlipop from Formosa Bites. Mona’s executive chef Vince Trim is back with Heavy Metal Kitchen serving a feral feast: fire-charred camel, skewered and served with an array of spiced and braised condiments.
Drinks will come from – among others – New Norfolk’s Welcome Swallow Brewery, fizzy blush from Common Wine, or a Pressing Matters pinot noir, with a burst of vibrant red berries, touched with vanilla and dried sage. Mona’s own wineries Moorilla and Domaine A will feature, while Moo Brew have brewed a dark stout exclusively for the feast.
Alongside the extensive dining and drinking options, the program will also feature over 100 live music acts from across the globe and Lutruwita/Tasmania.
The Winter Feast takes over Salamanca Lawns and Princes Wharf Shed 1.
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