Sustainable Food


Hadley's Orient Hotel 16 September, 2017 17:00 - 18:00

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Nick Haddow
Matthew Evans
Tino Carnevale
Hannah Moloney

We have fantastic produce in Tasmania! But how can we ensure that we support our farmers and make careful food choices? Join these Tasmanian food crafters as they share their specialties, and learn some tricks to help ensure our choices are sustainable.


Nick Haddow’s obsession with great cheese started when he was given a bucket of fresh goat’s milk whilst working as a chef in South Australia’s Eden Valley. Nick is a champion of artisan cheese in Australia and is a mad-keen advocate for Raw Milk Cheese (which he is happy to rant on about any chance he gets). His love of traditional food has taken him all around the world. Milk.Made which was published internationally in August 2016 to rave reviews and won the prestigious James Beard Award for best single subject book in 2017.

Matthew Evans is a Tasmanian chef, food writer, food activist, presenter of the Gourmet Farmer SBS TV series, and owner of Fat Pig Farm, in southern Tasmania. He has written eleven books about food, including the authoritative The Real Food Companion (2010), and Not Just Jam—The Fat Pig Farm Book of Preserves, Pickles and Sauces (2016).

Tino Carnevale is a passionate gardener and presenter on ABC Television’s much-loved series, Gardening Australia. He has worked with the Royal Tasmanian Botanical Gardens, developing The Patch, which grows and supplies fresh produce to Secondbite, a charity organisation that collects and redistributes food to people in need.  Tino also works with many community groups including Veterans Affairs, refugee groups and disability services, and is active in community programs and events and gives regular talks to gardening groups at conferences and festivals around Australia.

Hannah Moloney is director of Good Life Permaculture, co-founder of Hobart City Farm, and a permaculture designer, educator and doer. As a second generation city farmer, she brings a unique perspective to food, people and how to create a resilient, vibrant and darn tasty food culture. 


Tickets

$22.00 General  |  $17.00 Member / Concession / Student

Online ticket sales will be cut off from Friday 15 September at 2.00pm. Remaining tickets will be available for purchase at the door.

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