Local and Tasmanian was the theme for Slow Food Hobart's AGM annual and dinner with both speakers and produce inspired by the island's indigenous heritage.
Speakers included Kris Schaffer and Trish Hodge who provided the link to Tasmania’s edible native plants and their importance to indigenous Tasmanians, both as food and medicine.
Kris Schaffer, a native plant expert, horticulturalist, garden designer and talented photographer works with schools and community groups to develop indigenous gardens. Trish Hodge is a Tasmanian aboriginal descended from Mannalargenna, a chief of the North East Nation. Currently writing a book about Tasmanian bush tucker, Trish is a dedicated aboriginal educator and eco guide.
Buz Green, a director of Rotary Devonport North, also spoke about the Learn Grow Project, which has become an international campaign to educate indigenous communities to positively tackle malnutrition.
After the formalities, a wine tasting conducted by Christine Kershaw of Meadowbank Wines was followed by a dinner prepared by Nick Cummins from Urban Bounty, using many of the indigenous ingredients mentioned by Kris and Trish. With nearly all of the ingredients locally sourced, most of the native plants were provided by Paulette and Matt from Provenance Growers, who also created delicious edible table decorations from their garden in Neika.
:: Spring Bay Mussels with kunzea, saltbush + harissa (click here for recipe)
:: Wallaby braised with lemon scented boronia, pepperberry, poached quince + air dried pork belly
:: Quinoa with roast pumpkin + walnuts
:: Gatherers salad with native roundleaf mint
:: Roasted local heritage root vegetables with kale + chickpeas, lemon scented boronia + poached quince
:: Granny Smith apple, rhubarb + alpine baeckea crumble with Elgaar Farm cream