Savour Tasmania launched: five days of cool food with hot chefs »

Combining Tasmania's premium produce and beverages with global culinary expertise

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Savour Tasmania 2014 - Chef Daniel Wilson

Savour Tasmania 2014 - Chef Daniel Wilson

Savour Tasmania 2014 - Will Meyrick
Savour Tasmania 2014- Chef Christopher Shane Chan Yai Ching
Savour Tasmania 2014 - Chef Jesse Gerner
Savour Tasmania 2014 - Chef Dan Hong


The Savour Tasmania culinary festivities kick off with PorkStar Chef Daniel Wilson from Huxtable and Jesse Gerner from Bomba in Melbourne, then wend their way though three more nights of feasting with international guest Chef Will Meyrick of Sarong and Mama San in Bali and E&O Jakarta, Sydney's rising star Dan Hong of Mr Wong in Sydney, and more....

Now in its sixth year, this culinary Festival runs in Hobart from Wednesday 21 to Saturday 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 #SavourTas 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) in Jakarta.

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 concludes with the popular Red Wine Weekend on 25-25th May.

See the full program below. TICKETS ON SALE NOW.

You could WIN A WEEKEND at Savour Tasmania »

For individual chef profiles, see links below.



PorkStars @TMAG

A cocktail party opening event with traditional whole roasted pig. In partnership with PorkStar, this event features PorkStar chef Daniel Wilson of Huxtable in Melbourne, Jesse Gerner from Bomba in Melbourne, Matteo Rao of the Italian Pantry and Waji Spiby of Waji Catering.

The event is set in the recently refurbished Tasmanian Museum and Art Gallery’s Watergate Courtyard,and has all the ingredients of an unforgettable evening. 

  • Time and date: 6.30pm – 9.30pm, Wednesday, 21 May
  • Venue: Watergate Courtyard, Tasmanian Museum and Art Gallery
  • Cost: $75 per person


Cuisine Culture of  "Spice Trade"

In this culinary collaboration, international award winning chef Will Meyrick of Sarong and Mama San in Bali and E&O (Eastern + Oriental), Jakarta and Andre Kropp, Executive Chef at The Henry Jones Art Hotel will present a five course Asian dinner with matched wines.

This dining experience will explore exquisite flavours created by blending exotic Asian spices with the very best of Tasmanian produce.

  • Time and date: 6.30pm,Thursday 22 May
  • Venue: Henry’s, The Henry Jones Art Hotel
  • Cost: $150 per person

Rare Food and Cider @ ESF+W

Join cooking identity Karen Goodwin-Roberts at Elizabeth Street Food + Wine for a unique evening of culinary rarities. This six-course dining experience will highlight an extensive range of Tasmanian forgotten and lesser-known ingredients, woven into delicious dishes, presented with Karen’s usual flair  and matched with a range of the best Tasmanian ciders.

Even the most seasoned food lovers are likely to be exposed to unfamiliar flavours and some ingredients are bound to set smartphone fingers tapping secretly under the table!

  • Time and date: 6.30pm, Friday 23 May 2014
  • Venue: Elizabeth Street Food + Wine, 285 Elizabeth Street, Hobart
  • Cost: $75 per person


Savour Long Table Dinner:

The Festival’s finale dining experience will be the ever-popular Savour Long Table dinner on Hobart’s waterfront. The event will be Asian styled and will include dishes from guest chefs Will Meyrick of Sarong and Mama San in Bali and E&O(Eastern + Oriental) Jakarta, Dan Hong of Sydney’s Mr Wong, Ms G's and El Loco, Christopher Shane Chan Yai Ching of Nobu Melbourne and local chefs Cheryl and Naser Daci of Daci and Daci.

The finest Tasmanian wines, beers and ciders will be available for purchase.

  • Time and date: 7pm, Saturday 24 May 2014
  • Venue: Princes Wharf 1, Castray Esplanade, Hobart
  • Cost: $105 per person includes complimentary drink and canapés on arrival


Red Wine Weekend

If you're a big fan of Tasmanian wines, then make sure you head along to the Tasmanian Red Wine Weekend where vignerons and winemakers from throughout Tasmania will showcase their very best red wines.

A series of masterclasses will also be hosted by guest speakers including Nick Stock, Roger McShane, Sue Dyson, Gerald Ellis, Tim Goddard and Curly Haslam Coates.

  • Time and date: 12 noon to 5pm, 24 and 25 May
  • Venue: Princes Wharf 1, Castray Esplanade, Hobart
  • Cost: $25 per person at the door or $21.50 online at


Top Mebourne Chefs at Bayviews in Burnie

Daniel Wilson of Huxtable in Melbourne, Jesse Gerner from Bomba in Melbourne will combine culinary forces and take Savour Tasmania to the state's lush north west. Adding their individual flair and combining their expertise Daniel and Jesse will create a spectacular six course meal, using local produce and matched with local wines of course!

  • Time and date: 6pm for 6.30pm, Friday 30 May and Saturday 31 May 2014
  • Venue: Bayviews Restaurant, Level 1, 2 North Terrace, Burnie
  • Cost: $175 per person includes six course meal matched with wines
  • Bookings: phone Bayviews on 03 6431 7999 or via



All tickets on sale from Friday 4th April.

For information on all Savour 2014 events and its guest chefs and to secure your tickets visit or call 1300 795 257.



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April 03rd, 2014
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