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Around the region
Heaps of events still to come in Fungi the Festival!
🍄 THERE'S NO EXCUSE TO BE A MUSHROOM this week with heaps of amazing FUNGI the FESTIVAL events still to come! CHECK OUT THE PROGRAM FOR A fascinating mix of exhibitions, workshops, food, science, art and hands-on experiences.
https://www.fungithefestival.com.au
https://www.fungithefestival.com.au
Check out the Fungi Tasting Trail!
As befits a UNESCO City of Gastronomy no FUNGI festival would be complete without a tasting trail. The FUNGI Trasting Trail is invites food lovers to explore Launceston and surrounds cafés, restaurants, bars and food producers through a series of mushroom-inspired dishes and beverages created especially for the festival.Check out the Trail details and venue menus at https://www.fungithefestival.com.au
Great2Go is going places!
Also seen at FermentHQ! GNT Committee member and Chair of Agricultured Caroline Brown displays our the Great2Go containers that we are providing to restaurants, pubs, cafes and caterers who sign up to our Great2Go campaign raising awareness around food and plastic waste in our hospitality sector.
Targeting food waste in hospitality...
Catering for a meeting or convention can be a tricky thing when it comes to catering just the right amount - and put your hand up if you have been to a meeting or convention and have wondered about food waste. Here's just one area we've identified where Great2Go containers can help us reduce food waste around the region. Our feedback so far: everyone says - brilliant solution! If you are a caterer or venue that hosts meeting and are interested in joining our Great2Go campaign you can register your interest at www.cityofgastronomy.com.au
Learn to make your own soft cheese
***Places are still open***
LEARN HOW TO MAKE SOFT CHEESES IN YOUR OWN KITCHEN!
This weekend at FermentHQ join cheesemaker Tim Gadischke from Tas Cheesery for a hands-on workshop exploring the techniques behind delicious fresh and soft cheeses. Cost $220
6 June 2026, 11:00 am – 3:00 pm
Ferment HQ, Legana, 6 Synergy Court, Legana.
For more information and bookings go to: www.fermenthq.com.au
LEARN HOW TO MAKE SOFT CHEESES IN YOUR OWN KITCHEN!
This weekend at FermentHQ join cheesemaker Tim Gadischke from Tas Cheesery for a hands-on workshop exploring the techniques behind delicious fresh and soft cheeses. Cost $220
6 June 2026, 11:00 am – 3:00 pm
Ferment HQ, Legana, 6 Synergy Court, Legana.
For more information and bookings go to: www.fermenthq.com.au
Kinda Small steps to Sustainability Inveresk
June 27
An important part of our UNESCO Designation as a City of Gastronomy is our commitment to sustainability.
If you are wondering how you can reduce your footprint, check out this free event later this month: Kinda.forward: Small Steps to Sustainability is a free half-day gathering at the UTAS Inveresk on June 27.
It is a choose-your-own-adventure through making, fixing, learning and connecting, with short talks, hands-on workshops, a Fix-It Foundry for repairs, a marketplace of local circular brands, kids and family activities, and a Small Steps Action Lab to help you turn intention into action.
27 June. UTAS Inveresk, Launceston. Free to attend. Tickets: wearekinda.com.au/kindaforward
If you are wondering how you can reduce your footprint, check out this free event later this month: Kinda.forward: Small Steps to Sustainability is a free half-day gathering at the UTAS Inveresk on June 27.
It is a choose-your-own-adventure through making, fixing, learning and connecting, with short talks, hands-on workshops, a Fix-It Foundry for repairs, a marketplace of local circular brands, kids and family activities, and a Small Steps Action Lab to help you turn intention into action.
27 June. UTAS Inveresk, Launceston. Free to attend. Tickets: wearekinda.com.au/kindaforward
No, 'shrub' is not a plant!
If you think a shrub is a plant you're not alone. It's actually also a fruit-based fermented beverage with a long history. But FermentHQs first new product 2nd Press LEMON SHRUB by Petrichor Pantry is now in the final stages of production awaiting canning, with the cans due to arrive in the next few weeks. Pictured: Antoine from Petrichor Pantry and guest apple cider vinegar guru Michael in the early fermentation stages... so stay posted for the launch!
FermentHQ in the gubernatorial spotlight...
With well over 130 expressions of interest from makersand producers around the state and further afield, FermentHQ has generated enormous interest.
Recently FermentHQ welcomed Her Excellency the Honourable Barbara Baker AC, Governor of Tasmania. During her visit, she met the teams behind Petrichor Pantry and Artisa, two of the first six makers to call the FermentHQ home.
Recently FermentHQ welcomed Her Excellency the Honourable Barbara Baker AC, Governor of Tasmania. During her visit, she met the teams behind Petrichor Pantry and Artisa, two of the first six makers to call the FermentHQ home.
Great2Go welcomes the Verge Hotel!
The Verge has identified a great opportunity to reduce food waste through corporate meetings and events, where catering leftovers can sometimes be a problem. Instead of quality food heading for landfill, guests and attendees can now take leftovers home in GNT's 100% worm-friendly, home-compostable Great2Go containers.
At GNT we are excited to have the Verge leading the way and helping us explore smarter solutions for the hospitality sector across Northern Tasmania.
General Manager Niel Mason put it this way “It’s just part of our obligation to reduce food waste - it’s simply the right thing to do.” We so agree. Thank you Niel!
With the support of Circular North and funding from the Tasmanian Waste and Resource Recovery Board, and AbelPakk providing the containers at cost, the trial will determine whether Northern Tasmania could move towards region-wide low-waste solutions for food and plastic waste in our hospitality sector. We will be featuring more venues over the next few weeks and months - so watch this space!
If you own/manage a restaurant, pub, cafe or catering business and are interested in joining the trial, please go to:
https://www.cityofgastronomy.com.au/great2go-registration
and fill in your details. We'll provide you with everything you need: all you have to do is participate in our survey exploring opportunities to reduce our waste. The results + every Great2Go container will help us unlock stage 2 funding...
At GNT we are excited to have the Verge leading the way and helping us explore smarter solutions for the hospitality sector across Northern Tasmania.
General Manager Niel Mason put it this way “It’s just part of our obligation to reduce food waste - it’s simply the right thing to do.” We so agree. Thank you Niel!
With the support of Circular North and funding from the Tasmanian Waste and Resource Recovery Board, and AbelPakk providing the containers at cost, the trial will determine whether Northern Tasmania could move towards region-wide low-waste solutions for food and plastic waste in our hospitality sector. We will be featuring more venues over the next few weeks and months - so watch this space!
If you own/manage a restaurant, pub, cafe or catering business and are interested in joining the trial, please go to:
https://www.cityofgastronomy.com.au/great2go-registration
and fill in your details. We'll provide you with everything you need: all you have to do is participate in our survey exploring opportunities to reduce our waste. The results + every Great2Go container will help us unlock stage 2 funding...
We're looking at how we can reduce food and plastic waste in our hospitality sector.
With your help we can do it.
We'd love your feedback.
Win a $100 voucher!
Fill out our survey form and go into the draw for a $100 voucher
redeemable at any participating business!
*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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