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7 and 8 November 2026
Two days exploring what a true food culture means.
here in Northern Tasmania.
Region of Gastronomy.
Sit down to a lunch by Hubert and Dan as we explore how power, policy, climate, and community shape what we eat.
This year’s theme – Food is Political explores how power, policy, climate, and community shape what we eat. Through keynotes and panels spanning agroecology, food justice, and innovation under climate and policy pressure, the program examines the forces driving Australia’s food future and the cultural, ecological and social relationships that underpin it. All while keeping the conversation grounded in optimism and possibility.
Full sit down lunch by Hubert and Dan will be served in the East Wing at Albert Hall creating space for networking and meaningful conversations with leaders and peers across the food, policy and sustainability sectors.
For more info about the event, the panel speakers and tickets go to:
Full sit down lunch by Hubert and Dan will be served in the East Wing at Albert Hall creating space for networking and meaningful conversations with leaders and peers across the food, policy and sustainability sectors.
For more info about the event, the panel speakers and tickets go to:
Expect the unexpected in a night celebrating produce, place and provenance
Join us at the long table in Tatler Lane for an evening that honours how we’ve gathered, eaten and entertained, reimagined through Launceston’s evolving food landscape. This contemporary feast showcases exceptional local produce, crafted into a refined menu that pays homage to the stories held within our region’s ingredients.
Throughout the night, celebrated food critic and writer Richard Cornish will lead a lively dialogue with local producers and chefs, delving into the craft, detail and creativity behind each dish. The evening highlights our UNESCO Creative City of Gastronomy’s commitment to local farms, sustainable food practices, and the deep connections between people, place and what we choose to grow and share.
For more info and tickets go to:
Throughout the night, celebrated food critic and writer Richard Cornish will lead a lively dialogue with local producers and chefs, delving into the craft, detail and creativity behind each dish. The evening highlights our UNESCO Creative City of Gastronomy’s commitment to local farms, sustainable food practices, and the deep connections between people, place and what we choose to grow and share.
For more info and tickets go to:
Celebrate the people, produce and flavours of Lilydale with a long lunch devoted entirely to the 7268 postcode.
Celebrate the people, produce and flavours of Lilydale with a long lunch devoted entirely to the 7268 postcode. Begin at Toot Toot Pizzeria with sparkling wine and seasonal bites, then follow a local musician to the historic Lilydale Memorial Hall for a three-course feast by celebrated local chef Antoine Devin, featuring produce, wines and special treats from growers and makers across the region. Expect live music from Daniel Brauchli and Kate Case, and producer stories hosted by Tara Howell.
Your ticket includes a welcome glass of sparkling wine, seasonal tasting selection on arrival, three-course lunch, live entertainment, producer Q&A experience. Local wines, cider and specially crafted non-alcoholic drinks will be available to purchase from the bar.
Continue your afternoon with live music, local hospitality and a relaxed celebration of Lilydale’s creative community with Racoon Dog at Valentino Safe Shop.
For more info and tickets go to:
Your ticket includes a welcome glass of sparkling wine, seasonal tasting selection on arrival, three-course lunch, live entertainment, producer Q&A experience. Local wines, cider and specially crafted non-alcoholic drinks will be available to purchase from the bar.
Continue your afternoon with live music, local hospitality and a relaxed celebration of Lilydale’s creative community with Racoon Dog at Valentino Safe Shop.
For more info and tickets go to:
An exclusive four-course dining experience showcasing the amazing research that is helping Tasmanian agriculture adapt to the challenges and opportunities of a changing climate.
Presented by the Tasmanian Institute of Agriculture (TIA) and supported by the TAS Farm Innovation Hub, this exclusive four-course dining experience celebrates the connection between agricultural research, innovation and culinary excellence.
Hosted by the team at Bluestone Bar & Kitchen, guests will journey beyond paddock to plate as acclaimed guest chef Cameron Matthews of Mapleton Public House (Queensland) presents a menu inspired by the research and innovation enhancing a sustainable future for Tasmanian agriculture.
Throughout the evening, each course has been thoughtfully paired with presentations showcasing research that is helping Tasmanian agriculture adapt to the challenges and opportunities of a changing climate.
For more info and tickets go to:
Hosted by the team at Bluestone Bar & Kitchen, guests will journey beyond paddock to plate as acclaimed guest chef Cameron Matthews of Mapleton Public House (Queensland) presents a menu inspired by the research and innovation enhancing a sustainable future for Tasmanian agriculture.
Throughout the evening, each course has been thoughtfully paired with presentations showcasing research that is helping Tasmanian agriculture adapt to the challenges and opportunities of a changing climate.
For more info and tickets go to:
Breakfast @Mud where you'll learn why Tasmanian oysters are internationally famous...
Every oyster has a story, shaped by the water, the place and the people who grow it.
This story begins in Tasmania’s pristine waters with a local oyster producer, sharing how oysters are grown and gathered, and what gives them their distinctive flavour.
Mudbar’s chefs will invite you into the conversation as they shuck, prepare, and share oysters prepared 4 different ways. Ask questions, taste and discover the journey from sea to plate.
With oyster tastings and selected wines throughout, Salt Stories is a purposeful conversation centred on local produce and simple ways to share.
For more info and tickets go to:
This story begins in Tasmania’s pristine waters with a local oyster producer, sharing how oysters are grown and gathered, and what gives them their distinctive flavour.
Mudbar’s chefs will invite you into the conversation as they shuck, prepare, and share oysters prepared 4 different ways. Ask questions, taste and discover the journey from sea to plate.
With oyster tastings and selected wines throughout, Salt Stories is a purposeful conversation centred on local produce and simple ways to share.
For more info and tickets go to:
Join Katrina in a masterclass on how to use every scrap of a vegetable and discover how a single vegetable can become multiple ferments:
Join Katerina Lazareva — Russian‑born chef, farmer, and founder of Byron Fermentary for a masterclass demonstration or hands‑on creative workshop.
Katerina brings her deep knowledge of traditional fermentation and regenerative food practice to Launceston guiding participants through a closed‑loop approach where every part of a seasonal ingredient is valued.
Discover how a single vegetable can become multiple ferments: a vibrant lacto‑ferment, a traditional probiotic kvass, and inventive flavour boosters made from tops, skins, and trimmings — ensuring nothing goes to waste. Along the way, Katerina unpacks the techniques, cultural roots, and creative pathways behind each ferment, revealing how simple ingredients can unlock surprising complexity.
This offering celebrates nature’s abundance and the power of sustainable practice to reshape how we live, cook, and eat.
3‑Hour Hands‑On Creative – Saturday 7th workshop: A hands-on session where you’ll transform seasonal local produce into multiple gut-nourishing ferments — with nothing going to waste.
2‑Hour Masterclass – Sunday 8th demonstration: A relaxed, demonstration‑style session introducing zero‑waste fermentation and the art of turning one seasonal ingredient into multiple gut‑friendly ferments. Katerina shows how a single produce item becomes kimchi, a probiotic kvass, and a flavour‑rich fermented condiment, while unpacking the techniques behind each. An inspiring, playful masterclass designed to shift how you see ingredients and build confidence to experiment at home.
You’ll develop a deeper understanding of how to ferment any seasonal ingredient, while creating a range of ferments from start to finish. You’ll leave with several jars to take home, so the process continues in your own kitchen. Simple, practical, and genuinely fun — this is fermentation you’ll actually use.
For more info and tickets go to:
Katerina brings her deep knowledge of traditional fermentation and regenerative food practice to Launceston guiding participants through a closed‑loop approach where every part of a seasonal ingredient is valued.
Discover how a single vegetable can become multiple ferments: a vibrant lacto‑ferment, a traditional probiotic kvass, and inventive flavour boosters made from tops, skins, and trimmings — ensuring nothing goes to waste. Along the way, Katerina unpacks the techniques, cultural roots, and creative pathways behind each ferment, revealing how simple ingredients can unlock surprising complexity.
This offering celebrates nature’s abundance and the power of sustainable practice to reshape how we live, cook, and eat.
3‑Hour Hands‑On Creative – Saturday 7th workshop: A hands-on session where you’ll transform seasonal local produce into multiple gut-nourishing ferments — with nothing going to waste.
2‑Hour Masterclass – Sunday 8th demonstration: A relaxed, demonstration‑style session introducing zero‑waste fermentation and the art of turning one seasonal ingredient into multiple gut‑friendly ferments. Katerina shows how a single produce item becomes kimchi, a probiotic kvass, and a flavour‑rich fermented condiment, while unpacking the techniques behind each. An inspiring, playful masterclass designed to shift how you see ingredients and build confidence to experiment at home.
You’ll develop a deeper understanding of how to ferment any seasonal ingredient, while creating a range of ferments from start to finish. You’ll leave with several jars to take home, so the process continues in your own kitchen. Simple, practical, and genuinely fun — this is fermentation you’ll actually use.
For more info and tickets go to:
We're looking at how we can reduce food and plastic waste in our hospitality sector.
With your help we can do it.
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*One plate of takeaways and leftovers at a time...
We're
looking
for local
restaurants
to help us
change
the world*
At its heart,
a genuine food culture
is an affinity between
people and the land
that feeds them.
Barbara Kingsolver
Gastronomy Northern Tasmania
Acknowledgement of Country
We acknowledge and pay respect to the Tasmanian Aboriginal people as the traditional and original owners, and continuing custodians of this land on which we gather today and acknowledge Elders – past and present.
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