SUNDAY
the chefs table
Step into a warm winter ritual, where Tasmania’s celebrated chefs and restaurateurs take to the kitchen to share their signature cold-season creations.
Interactive demonstrations will showcase the island’s finest seasonal produce at its most indulgent, from the ground to the flame to the plate.
Expect an atmosphere that is equal parts intimate and elevated, where rich aromas curl into the crisp night air and every detail is considered.
Entry is included with your ticket; arrive early to reserve your seat!
SUNDAY 2.00PM
SIMON BOLD
BOLD CUISINE TASMANIA
Chef Simon Bold has been developing his skills over the last 30 years, working in various kitchens across New Zealand and Australia. Drawn back to Tasmania in 2014 and working in his own business, Bold Cuisine Tasmania, he has rediscovered the cornucopia of offerings that Tasmania now has to offer.
From world-renowned seafood and beef to olive groves and truffle farms, exotic mushroom farms, boutique producers and growers, there isn’t much Tasmania does not offer. He counts himself incredibly privileged, as a chef in this state, to work so closely with local producers. It truly is a hands-on experience.
Festival Dish: Scallop + Chicken Skin Parcel with Scallop Mousse, Cauliflower puree and Black Pudding.
SUNDAY 3.15PM
STACY THOMPSON
TRES. LAUNCESTON
Stacy Thompson is the chef and co-owner of TRES., a Latin-influenced wine bar and restaurant in Launceston, Tasmania. Originally from New Zealand, Stacy’s love of food began at a young age, inspired by the strong women in his family and the connection, care, and hospitality that came from gathering around the table.
With a career spanning Australia and South America, Stacy has worked at celebrated venues throughout Melbourne, the Mornington Peninsula, the Gold Coast, and the Yarra Valley, and has also opened a restaurant in Brazil. His cooking style is shaped by years of travel and experience, combining refined technique with bold flavours, textures, seasonal produce, and a relaxed, generous style of dining.
Festival Dish: Pulpo à la Brasa — char-grilled octopus with harissa aioli, pickled red onions, kipfler potatoes and gremolata.
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