After an incredible inaugural event in 2025, Taste the Tamar is coming back bigger and better to sip, taste and celebrate the very best of the Tamar Valley...so save the date! Saturday, 14th November 11:30am to 6:30pm Exeter Showgrounds Adults: $20 per person + Booking Fee Children 16-18 years: $10 per person + Booking Fee Children under 16 are Free A reusable $5 tasting glass will be available to purchase on-site. Use it throughout the event and take it home as a keepsake of a memorable day. Bring a picnic rug or chair, find a sunny spot, and settle in for a great day out. Presented by Tamar Valley Wine, in partnership with West Tamar Council.
The Royal Oak is Great2Go!
Next time you're dining at The Royal Oak Hotel and your 👀 have been too big for your tummy, don't let that right Royal Oak food go to waste! GM Lydia and the team have jumped on board to help GNT save the planet - one plate leftover at a time! 😁 Every 100g of left-overs equates to around 250g of carbon emissions equivalent ( to use the lingo). In other words, food waste, even a little bit is much larger than it seems when it comes to its impact on our climate. Every little bit helps. So - don't be shy! If you have leftovers, ask the Royal Oak staff for a Great2Go container -take it home (check out the food safety QR code on the lid) and when you're done, toss the empty container into your home compost, worm farm or council FOGO - 💯💯💯
The Pasta Merchant is Great2Go !
We're saying hi to our lastest #gastronomyhero Scott Murchison from the The Pasta Merchant for jumping on board our Great2Go campaign to reduce food and plastic waste in our hospitality sector. Food waste for Scott is no problem: he doesn't have any! (and if you've tried any of The Pasta Merchant's menu you know exactly why) - but plastic is another issue. It packs down into small spaces, so what you do about storage when your business is the about the size of a shoebox and you produce around 2000 mostly take-away meals a week? That's a lot of boxes in your kitchen! Scott's wrestled with the problem for a long time and now we're working with him over the next few months to see if together we can arrive at some Great2Go solutions - so stay posted! If you own/manage a restaurant, pub, cafe or catering business and are interested in joining the trial, please go to:
What microbes do you really need to help stay healthly?
Understand the differences between PREbiotic and PRObiotic foods and how to feed your own microbiome effectively. Learn how to make your own probiotic dairy free yoghurt to make at home. A two hour workshop with Clinical Nutritionist Jolie Kerwin. When: Saturday 26 september from 10:30 to 12:30 Where: FermentHQ Bookings at www.fermenthq.com.au
4000 new cans to be filled arrive at FermentHQ
After more than 6 months of development, taste testing, brand and business development Petrichor Pantry's 2nd Press Backyard Lemon Shrub is getting very close to lift-off! If you think a shrub is a small plant - think again* This is first for FermentHQ - a unique fermented product creating a new product category - Shrub soda - starting with apple cider vinegar and taking it through a second fermented process using lemons to give it a fantastic lemon fresh flavour. It's also a first for Lily and Antoine from Pétrichor Pantry. Made with rescued fruit courtesy Lees Orchards, surplus cider courtesy Brady's Lookout Cider and backyard lemons courtesy fermentation lovers from Devonport to Devon Hills and from Deloraine to Dilston, this is our first case study turning surplus and potentially wasted fruit into a high value add Tasmanian product. Now for the final stages of preparation and final product testing before the full scale canning of Batch#1 of 2nd Press Backyard Lemon Shub commences! Stay posted for more updates coming soon!
Beaker Street comes to FermentHQ August 16
Part of Beaker Street's 2026 this 4-in-one one-day masterclass class includes making cheese, probiotic sauerkraut, baking sourdough, fermenting vegetables and a wine workshop! Whether you’re a curious beginner or already deep in the culture, you’ll explore the incredible diversity of fermentation through cheese-making, probiotic sauerkraut and fermented vegetables, sourdough baking, and a wine workshop celebrating cool-climate grapes. You’ll leave with practical skills, confidence, and techniques you can use at home for years to come. Attend all four hands-on workshops, with plenty of tasting and indulging along the way, at this fully curated day dedicated to the microbes that make local produce more delicious, more nutritious, and far more interesting. Tickets and more info on the Beaker Street website or go to www.fermenthq.com.au
We're looking at how we can reduce food and plastic waste in our hospitality sector.
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.
