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Five Festival days of cool food with hot chefs Savour Tasmania 21-25 May

April 7, 2014 Lifestyle No Comments Email Email

Savour Tasmania has today released its 2014 event program, with tickets on sale from 9 am tomorrow, Friday 4 April. To book visit or call 1300 795 257.

Now in its sixth year, this culinary Festival runs from 21-25 May and combines premium Tasmanian produce and beverages with global culinary expertise.

Funded by the Tasmanian Government, the festival has expanded to become more accessible to food lovers around the state and showcases produce from across Tasmania prepared by some of the world’s top chefs.

Headlining this year’s Festival will be award winning international chef Will Meyrick. Will’s stellar career has led him from London to Sydney and extensively through South East Asia, where he now has three award winning restaurants, Sarong and Mama San in Bali and his new restaurant E&O (Eastern + Oriental), Jakarta. Sarong has just been included in the S. Pellegrino Asia’s Top 50 restaurants and also named Best Restaurant in Indonesia.

Other guest chefs include Dan Hong, one of Sydney’s most creative and fastest-rising talents and Executive Chef at Sydney’s Mr Wong, Ms G’s and El Loco, Christopher Shane Chan Yai Ching, Head Chef at Nobu Melbourne, probably the world’s most innovative and recognised Japanese restaurant and Melbourne chefs Daniel Wilson of Huxtable and Jesse Gerner of Bomba.

Blend these chefs with great local talent including Andre Kropp from The Henry Jones Art Hotel, Karen Goodwin-Roberts from Elizabeth Street Food + Wine, Cheryl and Naser Daci of Daci and Daci, Matteo Rao from Italian Pantry, and Waji Spiby of Waji Catering, plus the finest Tasmanian produce and beverages and you have all the ingredients for a five day gastronomic celebration.

When it comes to designing their menus, the guest chefs will certainly be spoiled for choice and they will put their own twist on our world class produce. The Festival combines premium Tasmanian produce and beverages, with international and national guest chefs and local culinary expertise in five days of contemporary and unique dining experiences. Running from 21-25 May 2014 the week will also include guest chef masterclasses for the hospitality industry and the popular Red Wine Weekend.

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