If you have any useful thoughts or insights, praise or criticisms to share about Tassievore 2015 we would love to hear them.
We are very chuffed indeed with your splendid efforts of this past month.
We hope you have discovered new flavours, new growing techniques and strengthened connections with your community.
One thing that we are sure of is that you have made a difference to our local economy, and helped our farmers and producers grow more confident in our island marketplace.
So, now to the name dropping…
The Living Local feast is on again on Saturday April 11th 6-9.30pm at Mathers House in Hobart and the special guest speaker is Matthew Evans! That’s right the Gourmet Farmer himself minus the recently added boat.
If you would like to attend ($30-50 for a three course 100% Tasmanian meal!) or volunteer to help out please visit the eventbrite page.
Lissa is also very keen to hear from you if you have any backyard tomatilloes or avocadoes – as the feast goes Mexican this year! You can contact her through the form on the eventbrite page.
Prizes, prizes, prizes
By now you will have worked out that we like to shower our loyal locavores with all sorts of Tasmanian delights and we have the last few challenge prizes to announce:
Grand Prize winner (for showing her true Tassievore colours and changing her profile pic for March):
Jasmin Starr! She wins a 2 night stay at the lovely Parsons Bay Retreat on the Tasman Peninsula and a three course meal at the on-site local-produce-focused restaurant.
Tassievore feast prize winners (#tassievorefeast):
Deb Hewson wins a gourmet platter for two at Stonesthrow Restaurant in Launceston
Barb Dunford Halloran wins two tickets to the Living Local Feast in Hobart.
Tassievore kids MoveWellEatWell prize winners (#tassievorekids)
Perth Primary school and Albuera Street win the MoveWellEatWell prize of a CD from the Vegetable Plot. Warning: these lyrics are very catchy and you may be caught singing “avocado, enjoy one in the morning or the arvo” at any point after listening.
***If you are part of a school who did something for #tassievorekids during March let us know ASAP as we are going to draw the other prizes very soon! (email@example.com)
Thanks to everyone who for joined us in our facebook adventure!! It’s fair to say we’re still not quite sure about those hashtags but it was worth a try.
Before we clock off for a few months of winter hibernation we are really keen to hear from you! We will be sending out a survey later in April to find out what you thought about the challenge, what we could do better, whether you’d like to see it happen again in 2016 and whether you have any innovative ideas for future challenges or partnerships.
To give you a bit of an incentive the generous souls at Teros in Hobart have donated a Mad Millie Italian cheese making kit – so you can make your own Tassievore Italian style cheese!! Delicious. All you have to do is fill out the survey when it gets sent out (we’ll get it to you via facebook, wordpress and mailchimp) and leave some contact details.
So get your thinking caps on!
Are you enjoying yourselves? We certainly are!
As you may have realised the final #tassievorefeast week is a trifle longer than a week but, as it was all about enjoying yourselves with Tasmanian produce, we thought you wouldn’t mind.
This post has 3 primary functions:
- Announce the winners for #tassievorebusiness (week 3)
- Alert you to the survey (and prize from Teros) that will be headed your way in April.
- Remind you to get your pictures and stories in for #tassievorefeast week by the 31st of March to be in the running for an opportunity to feast at the Living Local Feast in Hobart or at Stonesthrow restaurant in Launceston.
we also have a couple of feature ingredients (including a recipe) and a snippet about Teros who have donated the prize for our wrap up survey.
Winners for #tassievorebusiness
Winner of the nights accommodation at the lovely Stanton B and B was Melissa Thurling
The Paleo providore vegetable box was won by Tanya Murray.
Ingrid Blake won the day time food granola.
Well done all!
What do you think of the Tassievore Eat Local Challenge?
We will be sending out a survey in April to find out all your Tassievore related ponderings – we want to know what you’ve loved, what you think we could do better or differently and even what made your eyes glaze over.
We hope the offer of a prize be a great incentive to share your thoughts with us and we are lucky enough to have a prize (to be announced) from the fabulous team at Teros in Hobart (see business focus below).
Feature ingredients: the common and the less common; tomato and Tasmanian kombu.
We thought it might be useful to offer another recipe to use up your glut (apart from passata, passata, passata): Tomato and quinoa tart.
This is a gluten-free take on the French tarte a la tomate.
If you find making tomato pasta sauce with your excess produce is more your style, here’s a novel twist: serve it on a mixture of pasta and kombu (Tasmanian seaweed). You can just throw a couple of handfuls of dried kombu (from Kai Ho) in with the pasta when you cook it and it adds some extra al-dente texture and plenty of sea-vegetable nutrients to your pasta night.
Feature business: Teros Hobart
If you are wandering around Hobart then it is worth stopping in at Teros – it is chockers with products that can help you save your harvest, and reduce your impact on the planet. They have preserving jars, cheese-making kits, re-usable food wrappers, recycled baking paper, lunchboxes, cannisters and even electric bikes!
There are too many ethical and eco-friendly items to list but the good news is that they will soon have an online shop for you to peruse at leisure.
Dear Tassievores – we have decided that you deserve a treat, and as such, have added an extra two days onto the final week of the challenge. After all, we all need a bit of extra time to bask in the glow of our bountiful harvest and perhaps overindulge a wee bit.
Tassievore feast is all about getting together with your friends and family, or complete strangers for that matter, and enjoying all the Tasmanian goodness that you have discovered in your locavore journey with us.
It’s time to wash off your quinoa, dust off your bumnuts (chook eggs that is..), pull up your root vegetables and party like it’s part way through 2015.
This week we have a few more bits and pieces to share with you:
- What’s in store for feast week
- Prize winners for #tassievoregrower
- Tassievores visit Government House
- The Backyard Bounty Frugal Tassievore workshop report
- Reminder re: Grand Prize – Parsons Bay retreat
- #tassievorekids school challenge reminder
- Feature ingredient: Quinoa and a tasty gluten free muffin recipe
- Feature businesses: Stonesthrow Launceston
What’s in store for #tassievorefeast
This is it folks, your last chance to get in on the facebook action and share your Tassievore feasting tales with us. If you haven’t got a facebook account then we welcome photos and pictures sent in by email to firstname.lastname@example.org
The stories you share will inspire others and also put you in the running for some lovely prizes: two tickets to the Living Local Feast in Hobart and a Gourmet Lunch Platter for two from Stonesthrow Restaurant Launceston.
Don’t forget to #tassievorefeast
Winners for #tassievoregrower week (week 2)
Congratulations to our lucky and green thumbed Tassievore growers. Winners this week were:
Anne Fox – FIMBY calendar for her gorgeous pale zucchinis
Laura Steenbergen – FIMBY calendar for her watermelon (yes in Tassie!)
Jo Worsfeld – FIMBY calendar for her avocado (again Tassie pushing the boundaries!)
Sally O’Wheel – FIMBY calendar plus ‘Intro to permaculture’ book from Good Life Permaculture for her strawbale beds
Rachel Andrew – FIMBY calendar plus Grow Cover netting for her wonderful posts including her backyard honey (are beekeepers called sticky thumbs instead of green thumbs?).
Thanks for sharing your photos and growing experiments with us – we loved it!!
School garden co-ordinators visit Government house as part of Tassievore month
We all know that Tassievores are special but it’s not every day that we get to shake hands with the Governor of Tasmania!
On Tuesday 17th March, 30 of Tasmania’s fantastic school garden coordinators and volunteers were treated to morning tea and a garden tour at Government House, Hobart.
The coordinators had travelled from Lansdowne, Lauderdale and even as far as Launceston and were all very excited to share stories and seek inspiration from the famed Government House kitchen garden.
Here is a photographic summary for the very visual among you but there is a bit more wordy stuff below if you prefer text-based description.
We were greeted individually by Her Excellency Professor the Honourable Kate Warner, AM, Governor of Tasmania (we had to look up the correct written reference) and her husband Mr Warner (who must enjoy the comparative simplicity of his title) before being treated to morning tea created by Executive chef Ainstie Wagner and her team. The offerings were peppered with ingredients grown on-site such as sandwiches with nasturtium and basil butter, quince friands, scones with lemon curd cream and fresh raspberries and calendula shortbread.
The passion that Ainstie has for local produce and avoiding food waste is plain to see in her well tended pantry of preserves and her close relationship with the garden staff (Tara and Nicki).
The tour highlight was our visit to the gorgeous kitchen garden. It made quite a picturesque impression with the citrus trees towering over the happy hens, bees buzzing to and fro from their hives and beds heaving with produce.
At the end of the tour the coordinators were well armed with kitchen and garden inspirations and a new network of gardening compatriots. We also hope they were feeling suitably spoilt and honoured for wonderful work that they do.
If you are keen to see the garden for yourself you can book in for a monthly garden tour by visiting the Government House website.
Thanks again to Ainstie, Her Excellency and everyone else involved.
Frugal Tassievore Workshop report from the night (16th March)
We were excited to host a workshop in Hobart with the incredibly talented couple behind Backyard Bounty. In keeping with the title those attending were shown how to make their Tasmanian fruit and vegetable budget go that little bit further.
Greg and Aimee demonstrated how to make vegie stock from the scraps that often get thrown away, wilted rocket pesto and beautiful “compost” cakes, drizzled in home-sourced honey.
At the end of the night participants were sent home with their compostable tasting cups primed with parsley seeds – ready to grow into miniature benchtop herb gardens.
For more information (e.g. what on earth are compost cakes?) or to order a locally grown fruit and vegetable box (south only) you can contact Backyard Bounty through their facebook page.
Grand Prize: Parsons Bay Retreat – it’s not too late to be in the running!
The Grand Prize this year is two nights accommodation for two at Parsons Bay Retreat on the Tasman Peninsula (including a three course meal at the Hub café!).
All you have to do to be part of the competition is like and share our page and change your facebook profile picture to the Tassievore logo – so the commitment required is lessening by the day!
#tassievorekids Primary School Challenge reminder
Don’t forget to hop onto facebook and share your stories and photos with us if you have been doing a great job of growing or using local produce in your primary school.
There are some great prizes to be won including a visit from a Tasmanian celebrity and a local seasonal cooking session for your class. If you are a Move Well Eat Well school you can go in the running for a CD of Vegetably tunes from The (award winning) Vegetable Plot.
For more information check out the flyer.
It wouldn’t really be Tassievore month if we didn’t make mention of the relatively recent superstar of Tasmanian cuisine (ok…that may be stretching the use of the term cuisine but we live in hope!). Tassie quinoa has been quite the media tart on our island since Kindred organics started growing it a few years ago. It has also been the key ingredient in Smolt’s three time award winning Quinoa salad at the Taste of Tasmania (Eat Well Tasmania award).
Quinoa is used like a grain but is actually a seed (or pseudo-cereal) so can be a useful addition to the pantry for gluten intolerant folk and Tassievores generally.
If you haven’t used the Tasmanian product before make sure you wash it a few times before cooking (see instructions here) to remove the bitter natural coating.
The recipe we have for you is Herby cheese and quinoa muffins – they are made using cooked quinoa and are very easy to throw together. They make a nice change in a lunchbox and are great for using up leftover cooked quinoa.
Feature Business: Stonesthrow Restaurant Launceston
This little gem of a restaurant is located only a few minutes drive from the centre of Launceston (hence the name I’m guessing) but you would hardly realise it from the setting. The dining space looks out over a peaceful rural landscape complete with a lake full of fish!
In honour of #tassievorefeast week they will also be offering a Tassievore feast plate – sounds like a great solution for any of you who want to do the feasting without the cooking and assembly!
They are open for lunch 7 days and dinner Thursday to Saturday ( Friday night is an authentic Italian-style Pizza night thanks to Marco’s Italian background).
If you feel like a mealtime isn’t long enough to spend there you can also camp for $10 per person or $20 with breakfast included.
Best of all if you share your #tassievorefeast stories with us you go into the draw to win a Gourmet Lunch platter for two at Stonesthrow.
That’s a tasty, locally sourced and home flipped wrap.
For week 3 (15th-21st March) we put the big Tassievore spotlight on businesses that grow, use or promote Tasmanian foods. Tassievore month couldn’t really exist without these guys and we are constantly inspired and impressed by what we find.
For the impatient or time poor here’s the low down on the newsletter:
#tassievorebusiness – what this challenge is all about
- Grand Prize and how to win it
- Lucky winners for week 1
- Living local feast in Hobart – including the savvy locavore’s guide to eating free or getting a discount
- Feature Ingredient – oats with a recipe from Simon and Robyn of day time food
- Feature business – Phoenix and The Wolf (Perth, Tasmania)
Week three #tassievorebusiness
This week we are encouraging you to share your tips and stories about amazing local businesses that reflect the Tassievore Eat Local Challenge ethos. We have got a huge list of favourites but we know there are plenty more out there just waiting to be discovered.
This week if you share your stories about Tasmanian businesses who use local produce with us on facebook #tassievorebusiness or email email@example.com you can go in the draw for a nights accommodation for two at the gorgeous Stanton B and B in the Derwent valley, a Tasmanian seasonal produce box from Paleo providore or one of three delicious 750g bags of day time food granola (check out their recipe for Tassievore granola in the feature ingredient section below).
A huge thank you to Parsons Bay retreat at the Tasman Eco-village who have donated a grand prize of two nights accommodation and a three-course meal at their local-produce focused Hub cafe.
All you have to do to win it is like and share our page and change your facebook profile picture to the Tassievore logo for the rest of March. If you aren’t on facebook then maybe you can tip off a friend who is and offer to share the prize with them if they win (how generous!).
Winners are grinners – lucky Tassievores for week 1.
Thanks to everyone who has contributed to Tassievore month so far.
The winner of the Field Guide to Tasmanian Produce was Tricia Wagner.
The winner of the Hill Street Grocer hamper was Jane Grosvenor.
The winner of the tour of 41° South was Judi Knoop.
The winner of the $45 Harvest feast voucher was Martine from Growing Good.
That’s at least four big grins that wouldn’t have been created without your help (and without Tasmania’s general magnificence of course).
This is the ultimate Tassievore occasion! Each year the amazing team at Sustainable Living Tasmania arrange the 100% Tassievore Living Local feast as a fundraiser.
The night involves incredible Tasmanian food and wine, an amazing guest speaker or two and a thoroughly belly laugh inducing auction of Tasmanian creations (food, clothing, wine, art, jewellery etc).
This year the feast is happening on Saturday April 11th from 6-9.30pm at Mathers House in Hobart and tickets are $50 each ($30 concession).
Now, as promised, here is the cheats guide to getting a discount or getting in free:
- If you contribute a 100% Tasmanian entrée item (must be vegetarian) you get $10 off your ticket.
- If you volunteer for a few hours on the day you can eat for free.
- If you enter our facebook competition during week four (keep your eyes peeled) you can win two free tickets.
So clear out your diaries for April 11th and, if you aren’t in Hobart, book a weekend in the lovely south east and click here to book your tickets!
Oats are truly a fantastic crop and well suited to Tasmania as they prefer cooler summers. They are the main ingredient in porridge and muesli and a great source of fibre, not to mention incredibly delicious.
For this week’s recipe we are very lucky to have a bespoke 100% granola recipe from those masters of Granola Simon and Robyn McInerny of day time food.
This granola is amazing on it’s own or sprinkled on stewed fruit or yoghurt.
The recipe includes canola oil among its ingredients but before you dismiss it as a non-Tassievore – check out this link to Hillfarm preserves and their GM free Tasmanian Canola oil! The product is grown, cold pressed and bottled all at their property (Redbank) in North West Tasmania. Thanks for the tip off SImon!
If you want to win some of day time food’s granola (majority Tasmanian ingredients) make sure you share your #tassievorebusiness stories with us on facebook during week three.
Feature business Phoenix and the Wolf – Perth
The dishes are beautifully presented, utterly delicious and described by the owners as micro-local – they source most of their vegetables and salad from their kitchen garden and have a long list of other ingredients found within their own region.
They also host a farmers market each Saturday so you can go home and whip up your own seasonal delights. If on the other hand, you have more produce than you can use, Sean and his team could help avoid food-waste by turning it into something unique for their seasonal and sustainable menu.
In summary, if you are passing through Perth (Tasmania of course) Phoenix and The Wolf is well worth a visit.
If you want to see more check out their Instagram account and yes you can still see the photos even if you don’t know your Instagram from your radiogram.
This challenge is all about growing your own.
Whether you’re a seasoned professional or a gardening newbie who needs an extra excuse to get started – this is the challenge for you.
By sharing your photos and stories with us on facebook (#tassievoregrower) or emailing them to us at firstname.lastname@example.org you can go in the draw to win prizes from our friends at Good Life Permaculture and FIMBY so get amongst it (i.e. moist dirt and compost)!
- Why growing your own is so good
- Tasmanian Growers Guide
- Focus on: The Mulching Munchkins program #tassievorekids
- Feature producer: 41° South Tasmania – Salmon and Ginseng
- Feature food: Zucchini – Zucchini pizza base
Why is growing your own so good
If you still aren’t convinced here are some other reasons to get your hands dirty.
Growing your own fruit and vegetables:
- Gives you more certainty about the food you eat – no hepatitis A scares in your backyard (we hope!).
- Saves you money – provided you don’t buy too many fancy gardening tools or fashion wellies…
- Actually counts as physical activity – unless you just have one of those alfalfa sprout trays…they probably aren’t that energy intensive.
- Gives you a reason to compost and save the world by reducing food waste!
Plus you can take lots of photos of what you grow and use them as payback next time someone makes you sit through a slide show of their renovations.
Herbs are very happy in pots and you can even grow other vegetables like tomatoes or zucchini. Thanks to our resident Tassievore balcony gardener Caitlin for this gorgeous snap of her thriving balcony oregano.
What to grow in Tasmania
No newsletter about growing your own food in Tasmania would be complete without a reference to our local patron saint of the veggie patch Peter Cundall. You can check out his growers guide here thanks to ABC local.
Focus on: The Mulching munchkins program #tassievorekids #tassievoregrower
There are some pretty awesome growing things going on in Tasmania’s Dorset region and the big movers and shakers aren’t really all that big.
Mulching Munchkins is a primary school food and agriculture program that teaches children about their food system and the role it plays in the wellbeing of their community.
The schools involved are Bridport Primary and Ringarooma Primary and the program supports students to become local food and farming experts. They not only learn about ‘paddock to plate’ but also about health, food security and the history of food production in the North East.
Activities in the classroom, school garden and at local farms teach the children about soil types, mulching, composting, planting, farm maintenance, food processing, transport and preparation. It all adds up to give the students a fantastic idea of what it might be like to be part of the next generation of farmers and food producers.
Originally funded by a Food for All Tasmanians grant in 2012 we are happy to report that Mulching Munchkins is still going strong and we can’t wait to see what those budding agriculturalists and food innovators come up with when they start their careers.
For more information contact Gretchen Long (03) 63525549 email@example.com
For more information on our schools challenge #tassievorekids see the flyer.
Zucchini is a fantastic vegetable and very easy to grow but sometimes it’s easy to fall out of love when your zucchini plant over produces. We thought this tasty Zucchini Pizza Base recipe was a worthy addition to the list of regular recipes for using up a zucchini glut. Everyone needs a break from zucchini slice and zucchini cake at this end of the growing season after all.
41° South Tasmania – Salmon and Ginseng
We think Tasmania is pretty special and unique but the team at 41°South are taking ‘special and unique’ to a whole new level.
Nestled in northern Tasmania this beautiful farm raises salmon in a way that is easy on the environment. The salmon are raised in freshwater ponds for their whole lifecycle and the wastewater is filtered through a native wetland before being returned, in pristine condition, to the nearby rivulet.
These salmon are then processed into delicious products such as hot-smoked whole baby salmon and salmon rillettes. You don’t get much more special than that.
Now for unique: the farm also grows ginseng! Ginseng is a perennial plant prized for its fleshy roots that are used in traditional Chinese medicine. There is significant commitment involved in this crop as the roots are harvested only when the plant reaches 7-15 years! It’s worth checking out their Ginseng infused products if you are passing – they have honey, spice and tea.
You can also go in the draw to win a tour by sharing your #tassievoregrower pictures and stories with us via facebook or by emailing firstname.lastname@example.org.
Until next time, grow well.
The mini-challenge for the first week #tassievorefoodforager is all about seeking out Tasmanian food and drinks…whether an old apple tree on the side of the road, a bottle of wine you haven’t tried before, or a recipe that has tweaked your interest. We think it’s a great excuse to try something new or to seek out places that have a treasure trove of Tasmanian goodies on offer.
So get out there foraging and please let us know what you find!
If you read on we have a few tasty digital treats for you.
Here’s the summary:
- Your chance to win a Field Guide to Tasmanian produce (facebook competition) and week 1 of the challenge
- Our fabulous newly updated market and farmers market spreadsheet (feel free to share with all those Excel fanatics in your life – you might convince them to Tassievore too!)
- Getting kids involved – Schools challenge
- Focus on Eat Well Tasmania’s Veg It Up campaign and the Veg Pledge – and it even has its own hashtag!! #vegitup
Win a Field Guide to Tasmanian Produce and week 1 #tassievorefoodforager
To celebrate the final few days before Tassievore month we have a facebook competition up and running – like and share our page by March 1st and you could win yourself a copy of the wonderful Field Guide to Tasmanian Produce!!
If you haven’t heard of it, it is basically like a travel guide for committed Tassievores and lists all the little spots that you can go to around the state to become a pro-tassievore food forager. Don’t forget to #tassievore!
The best bit is that the first week of the challenge is all about being a #tassievorefoodforager so we’re really giving the lucky winners a huge leg up. No need to thank us – you’re welcome.
Oh and it’s pretty too – here’s a happy snap:
Make sure you share your foraging stories with us during the first week of Tassievore month– we have some great prizes to win (e.g. Tour of 41 degrees South Salmon and Ginseng Farm or a voucher from Harvest Feast!). You can share with us on facebook (#tassievorefoodforager) or, if you are a pre or post facebooker, you can send your stories and pictures to email@example.com. You can mail them to us as well, but we’re guessing that if you are reading this on the web then email or facebook are probably more your thing….
Markets and farmers markets of Tasmania #tassievorefoodforager
For those of you who don’t end up smugly toting around a Field Guide to Tasmanian Produce we have a new state-wide market list available as a spreadsheet on our shopping and cooking page – so once again we are easing your journey to local food foraging success. It also acts as a handy segway to talking Tassievore with all your Excel spreadsheet loving amigos.
Schools challenge #tassievorekids
This year we really wanted to find a way to get more kids involved in eating and enjoying Tasmanian produce and, lucky for us, our friends from the Eat Well Tasmania Kids Coalition were excited to give us a hand.
The result is the supercalifragilisticexpialidocious Schools Challenge.
The idea is that primary school students will get out and about and challenge themselves to learn more about Tasmanian produce and our incredible growers and producers, or even just get busier growing their own.
There are lots of tips for getting involved in our schools flyer which has been sent round to all schools but (just in case) you may want to print a copy and get your darling littluns to indulge in some worthy pester power! “Please Miss/Ms/Mr/Mrs Tasmania-loving-teacher???” Or you can try skipping the middleman/child and pester the teacher yourself!
Primary school classes that share their stories with us via email (firstname.lastname@example.org)or on facebook (#tassievorekids) can go in the running to win a celebrity visit, a tassievore cooking workshop or, for MoveWellEatWell schools only CDs from the fabulous Vegetable Plot (stars of this years Sydney festival and winner of the Kids Fringe award at the Sydney Fringe 2014). What better way to celebrate Tasmanian vegetables than to serenade them with some vegetably appropriate tunes!
Just when you thought we couldn’t squeeze another hashtag into the newsletter here we go again: #vegitup
The VegItUp campaign is on now!!
If you haven’t heard about it VegItUp is Eat Well Tasmania’s campaign to get Tasmanians eating more of our delicious vegetables by taking the Veg Pledge (to eat an extra serve of veg a day for eight weeks).
To keep up with the action all you have to do is follow @EatWellTasmania on Facebook, Instagram, Twitter and/or You Tube.
The good news is that there are some great prizes to be won and it’s as easy as sharing your favourite vegetable or vegetable dish on one of the social media platforms above and using the hashtag #vegitup
Prizes include cooking classes from Sally Wise, Otis Beanery and the Agrarian kitchen, plus some more Field Guides to Tasmanian Produce (you can have another little gaze at the picture above if you like – sigh – so lovely…)
We should probably also say that the Executive Officer of Eat Well Tasmania is on the Tassievore team but when you are encouraging people to eat and enjoy more vegetables there is really no conflict of interest that we can see.
That’s it for now Tassievoresters!
Thanks again to our team and the organisations and businesses that they represent: