Dark Mofo Winter Feast 2019

The brilliant light of Dark Mofo shines once again into the Tasmanian winter. The June party kicked off last week with various events and the opening of Hobart’s latest venue In the Hanging Garden No One Sleeps. Yoga Woman and I stopped in Friday for one of Will Priestley’s pies at Pilgrims Progress, the 24 hour food stop fronting the former Tattersalls on Murray Street. YW had the lentil pie with shortcrust pastry. A massive fan of tarragon, I chose the chunky chicken and tarragon gravy with flaky pastry. These are designer-pies designed to grab a hold off. Big. Real chunks of meat or lentils. Tasty. Later the Lovely Deputy and a procession of pals enjoyed the vibe, a drink or two and a Tombolo pizza in the hanging garden. In June our Hobart town never sleeps.

Lovely and I are diarising events and exhibitions but they have to fit around at least a handful of nights at Dark Mofo’s Winter Feast. Starting Friday 14 June this year, Winter Feast is the highlight of Hobart’s foodie calendar. This Girl has been poring over the line up. There’s a lot on offer; I like to do my research and short list. The Winter Feast food celebration brings together a great array of our local producers. I’m on the look out for the stallholders that are new or offering something outside my regular experiences.

At Hobart’s biggest banquet, any of the food cooked on the open fire is worth lining up for. On opening night meat-eaters should check out the goat barbacoa – a whole Leap Farm goat brushed with goats whey and sea water brine, fermented potato bread, pickled mustard leaves, goat labneh (yogurt cheese) and baby beetroots.

Karjalanpiirakka is a Finnish stall where Nanna Bayer will be making the traditional pie by the same name. Apparently it is a thin, crispy, rye flour pastry filled with rice and topped with traditional egg and butter. It sounds like comfort food right for winter.

Ruby and Ava are the exception to the rule. They’re at Winter Feast most years but they have the most gorgeous macarons and layered gateaux. You’ll find a dessert that you can wedge in even if you’re full to the brim – after you’ve finished admiring the art on your plate of course. Did I say they’re gorgeous?

Yellow Rice is back for their second year with Indonesian fare – curries, soups and bites. The food of one of our closest neighbours deserves a once over.

Tasmanian Aboriginal food will be showcased at Palaway Kipi where there will be wallaby, crickets or mutton bird with a latino twist. What a great opportunity to connect with Tasmania’s first peeps.

Food from the northern Spanish Basque territory will feature at La Sardina Roca with fish stew, Manchego cheese, and Tasmanian patatas with salt and aioli.

Seafood chowder I can take or leave but Fearless Freddy has a version loaded with potato and corn and topped with barbecued fish. It sounds interesting and winter-warming.

Yambu has shut up shop in the Elizabeth Street cafe and is now focusing on events. Welcome to Winter Feast. They’ll be barbecuing South American-style with Patagonian lamb, Peruvian charred chicken with pickled slaw, Chilean wine and pork sausage.

For second dessert course there is Taiwan Way with traditional sweet Taiwanese ji dan gao: hotcakes with custard, chocolate or fresh fruit. Can I have both?

Charred Kitchen will be doing cider-steamed Spring Bay mussels and fries, fried Tasmanian calamari with squid-ink aioli, and a Cuban sandwich, stuffed with pickles, swiss cheese and mayo mustard.

Korean food is very now and Mr Korean BBQ will have sticky, sweet and spicy squid and pork, and Korean street food-style crispy tentacles with hot mayo on the side.

There will be queues for the delicious pancake from Osaka, the okonomiyaki, make by Smallgrain. From Launceston, make sure you welcome Smallgrain to their first Winter Feast. They’ll have pork dumplings too. Hooray!!

This Girl will be drinking any gin cocktail and making a bee line to the stalls of Clover Hill and Spring Vale Vineyards. Sparking and Chardonnay in that order.

Winter Feast is open Friday, 14 June until Sunday, 16 June and Wednesday, 19 June – Sunday 23 June 2019, 4 pm until late at Princes Wharf.

Let us know what you try!!

Find out more about vendors on the Dark Mofo + City of Hobart – Winter Feast

Last year’s post – Winter Feast Opening Night Hits

List of Stallholders (find links to places we’ve blogged about)

Villino Coffee Roasters
Talisker Bar
Heavy Metal Kitchen
Clover Hill
Captain Bligh’s
Spring Vale Wines
Willie Smith’s Cider Makers
McHenry Distillery
Ruby + Ava
Taylor + Smith Distilling Co.
Red Brick Road Cider
Tasmanian Craft Distillers Bar
Etties + Two Tonne Tasmania Wine
Veg Bar
Shambles Brewery
Simple Cider
Ashbolt Farm
Forty Spotted Gin and Overeem Whisky
Eden Pantry
Spreyton Cider
Single Vineyard Wine Bar
Moorilla + Domaine A Pleasure Temple
Moorrilla + Domaine A Wine Bar
Harissa
The Soup Stop
Domaine Dawnelle
Sirocco South
Bream Creek Vineyard
Mr Korea BBQ
Smallgrain
Fat Pig Farm
Yeastie Beastie
Domaine Simha + Sud Polaire
Massimo Mele
Panko Chan
Lauds Plants Based Foods
Saigon District
Kraken
Valle Nella Bocca
Big Mussels
Absinthe Friends
Deep End Farm
Bruny Island Cheese + Beer Co
Spotty Dog + Belles Burgers
Orlando Plenty
Taste of Ethiopia
Skal Bar
Moo Brew Deck Bar
Ba Wa Oyster bar
Tasmanian Juice Press
Lady Hester
Stefano Lubiana Wines
Poltergeist Gin + Mackey Whisky
Sailor Seeks Horuse
Krumbies
Flamecake
Truffle Farm Catering
Cantina Latina
Charred Kitchen
Palawa Kipli
Taiwan Way
Belgrove Distillery
Last Rites
Urban Bounty Paella
Yambu
Unholy Water
Fearless Freddy
La Sardina Loca
7K Distillery
Tasmanian Chilli Beer Co.
Yellow Rice
Lost Pippin + Lamb Baa
Tummy Thai
Wild Thyme Kitchen
Sullivan’s Cove Dark Cellar
Mossa Cucina
Hartshorn Distillery
Derwent Estate Wines
Karjalanpiirakka
Formosa Bites
Stargazer Wines

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