- Our evening with the appreciative audience of Hobart’s Slow Foodies -
Arriving at Hobart’s Hospitality school Drysdale, we meet our student team who would work with us to prepare and serve a three course dinner to 80 people for Slow Food Hobart’s AGM. They are a fantastic group of hard working, fun and eager people from all over the world, who we were lucky enough to have with us for the evening.
Asher prepared a beautiful menu that included some of the most delicious Tasmanian produce some of which was foraged and scrumped by us! The producers included: Raw & Sweet’s Leatherwood Honey, Mount Gnomon’s Wessex Saddleback pork belly, Nicholls Rivulet’s Organic pork belly, Provenance Growers’ radishes and winter salad, Ashbolt’s Elderflower, Elgaar Farm’s cream, Bruny Island Cheese Co., Kindred Organic’s Quinoa and vegetables from Hobart’s Farm Gate Markets.
Beautiful photographs by Michelle Crawford!