Week 3 challenge – support a business that uses local produce #tassievorebusiness

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:

  • phoenix and wolf vegie patch

    The beautiful kitchen garden at Phoenix and The Wolf

    #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 taslocavore@gmail.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).


Our grand prize and how to win it.parsons bay retreat

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).


The Living Local feastdessert web

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!


Feature Ingredient: Oatsgranola

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

Phoenix and wolf grid We have to admit to having a bit of a locavore crush on the boys who run Phoenix and the Wolf. These guys are pretty much living the Tassievore dream up there in the beating heart of the north.

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.

 

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One thought on “Week 3 challenge – support a business that uses local produce #tassievorebusiness

  1. Pingback: Tassievore Eat Local – Weeks 3 and 4 | pastpresentfuture

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