Special Offer – 12 for the price of 1!!!

Can you believe that our 6 month Tassievore Challenge is nearly coming to an end?!?  It seems to have flown by!  I don’t even feel like I am going to binge on tropical delights when the calendar ticks over.

For those of you who have been hanging out on the fringes and haven’t actually done the formal registration – https://taseatlocal.wordpress.com/join-the-challenge/ – now is your chance!  This challenge isn’t necessarily about eating only Tasmanian food!  It is about challenging yourself to EAT MORE Tasmanian food or to at least consider buying local when making your purchases.  It is about supporting our local businesses by shopping at Tasmanian-owned shops.  It is about connecting with the people growing our food and letting them know that we value them and we value having food that is grown near where we live and that we want farming to be a viable livelihood in Tasmania.

So, if you (or someone you know) is committed to this, but hasn’t registered (I promise it will take less than 10 minutes), please do it now!  Or if you have been thinking about how you’d like to do it but didn’t want to commit….now’s your chance to get in on the glory by doing it for the last 2 weeks!  It’s like getting 12 for the price of 1…now that’s a bargain!!

It may seem pointless, but this small step (registering online) allows us to gauge how many people have engaged with the Tassievore Eat Local Challenge and to show how many Tasmanians care about these issues.

Since the start of the year, we have run about 20 events! These have ranged from a tour of Two Metre Tall Brewery in the Derwent Valley to a gourmet 3-course Living Local Feast to a Preserving Workshop with Sally Wise.  The good news is, that we still have 3 more events as part of the Challenge!  The Tasmanian Climate Change Office awarded us an Earn Your Stars grant earlier in the year, which will fund our Tassievore Tips and Treats Workshops in Hobart, Launceston and Penguin in May.

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Top tips from our Tassievore team will be shared in these experiential workshops.  Learn how to make staples at home, including bread, yogurt, pasta and dips as well as some low energy methods of food preparations and ideas for reducing the environmental impacts of your food.  Eating, learning, sharing and enjoying together – the tastes of Tasmania.

We are in our final weeks of the formal challenge, but we will be continue to promote and support local food production in Tasmania.  We hope that you will too!

 

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Food Safari – tastes of the world, made at home.

Last weekend, my friends and I get together for an activity we call ‘Food Safari’. Based on the SBS show of the same name, Food Safari is a dinner party where we pick a different cuisine each month, and all bring along a dish to share. Basically it’s an excuse to catch up, experiment with recipes we haven’t tried before, and then eat until we’re ready to burst.

This week’s Food Safari was Polish. The dishes we sampled this weekend included peirogi (fried dumplings stuffed with potato, onion and cheese), salatka z burakow (beetroot salad), golabki (cabbage rolls) and szarlotka (Polish apple cake). The highlight of the evening was a particularly potent mulled wine called grzaniec galicyjski.

 What impressed me most wasn’t just the fantastic spread of dishes (most of which I had never heard of before) but how many of these dishes were made with fruit and vegetables in season in Tassie right now! Cabbage, beetroot, potatoes, mushrooms, cucumbers and onions all featured heavily, as did apples in the dessert.

I love the huge variety of food we grow in Tasmania, and how versatile it is. I love that we can take food grown down the street and create anything from a Vietnamese salad to an Italian pizza or a Mexican tortilla. We can even make a Polish feast! 

 

We hope all our Team Tassievore members are enjoying autumn, and all the new season delights that the cooler weather brings. While I’m sorry to be saying goodbye to the last of the raspberries, I’m gladly welcoming back the pumpkins and the squash. Mmm soup season is upon us!