Patrons of pork to celebrate the beast

Colin Fassnidge and Matthew Evans kick off Savour Tasmania 2013

Media release
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Savour Tasmania - Matthew Evans

Savour Tasmania - Matthew Evans

Savour Tasmania - Colin Fassnidge from The Four in Hand Dining Room in Sydney


Two of Australia’s biggest patrons of pork, Colin Fassnidge from Sydney’s acclaimed The Four in Hand Dining Room and Gourmet Farmer Matthew Evans, will take part in a celebration of the beast to kick off Savour Tasmania on 29 May.

This stand-up event will feature Fassnidge’s refined nose-to-tail style matched with Evans’ traditional whole roasted pig. Showcasing tastes of the Huon Valley, including wines and ciders, this will be a true celebration of the familiar flavours of pork and apples, done Savour Tasmania-style.

The event is being sponsored by the Australian Pork Corporation’s PorkStar program.

Both Fassnidge and Evans will be familiar faces to TV viewers, with Fassnidge a regular on shows such as Masterchef Australia and My Kitchen Rules and Evans’ series Gourmet Farmer returning to screens on March 14.

Since becoming Executive Chef at The Four in Hand Dining Room in Sydney in 2005, Dublin-born Fassnidge’s unique style has seen a small dining room in a pub transformed into a Two Hat “foodie” destination.

Colin’s nose-to-tail philosophy and his diligence for growing and sourcing the best local ingredients has seen him turn the most undesirable off-cuts into beautiful, delicious dishes.

Evans is a former chef and food critic turned Tasmanian smallholder. He fattens pigs, milks a cow, tends a garden and writes about food from his office overlooking the silver birches atop his cottage on Puggle Farm, in the gorgeous Huon Valley.

Evans is a strong believer in Real Food: food where the provenance is known and the producer valued. He believes in home cooking, using the seasons and your geography as the guide. It is his hope that more and more people will try to grow their own food (just start with parsley and go from there), or know exactly where their produce is coming from.

“Both Colin and Matthew share a similar food philosophy and have a passion for pork which will make for an interesting and exciting start to our Savour Tasmania festival,” Savour Tasmania event manager Alan Campbell said.

“And by bringing in other flavours of the Huon Valley such as cider and wines, it will be a true celebration of regional produce, reflecting this philosophy in a uniquely Tasmanian way.”
 

This event will take place on Wednesday 29 May in the Tasmanian Museum and Art Gallery Courtyard from 6.30pm. Cost is $65 per person and tickets go on sale 20 March.

Further details about these events will be released in coming weeks. Register online at www.savourtasmania.com.au for updates, or find us on Facebook: www.facebook.com/SavourTasmania or follow us on Twitter: www.twitter.com/SavourTasmania 

BOOKINGS (from March 20th): Phone Wrest Point bookings 1300 795 257 or 03 6221 1700

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March 12th, 2013
 
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