A Taste of the Huon, food festival in Tasmania
The Taste of the Huon festival is a popular regional event in Tasmania and is held over the long weekend in March each year.
The Huon region is known for its cafes, wineries and berry farms that are scattered throughout the hills and along the Huon River.
The 2007 Taste of the Huon festival was held on the 11th and 12th of March at Ranelagh, a few minutes’ drive from Huonville and a 30-minute drive from Hobart. A record crowd of more than 23,000 people passed through the gates of the Ranelagh Showground.
food and wine
Fresh local seafood was on offer with Bruny Island Oysters, a mussel bar, world class Tasmanian Atlantic salmon, abalone, octopus and the famous seafood chowder that interstate visitors come to sample.
Gourmet meats were featured with Tinderbox gourmet rabbit, Berkshire premium pork, smoked goat with goat’s fetta and peach relish, wallaby and ostrich burgers, gourmet wallaby and pepper berry wood-fired pizza, venison sausages, buffalo souvlakis and German bratwurst sausages.
There was also plenty on offer for vegetarians and a variety of desserts.
Wine enthusiasts sampled a range of award-winning rieslings, crisp sauvinon blancs, chardonnay, gewurtztraminer, roses, pinot noirs and fortified wines produced by several regional vineyards. Liqueurs, cider and alcoholic ginger beer also made an appearance.
An arts element was included this year, which displayed local creative talent.
Other exhibitors at the Taste of the Huon festival included local artisans and craftsmen and several plant exhibitors, featuring native and exotic plants and sharing their expert knowledge.
Entertainment and activities for children were provided in the Kidzone and Life Be In It areas, allowing parents to relax and enjoy the cultural events on offer.
For adults, a varied line-up of musicians played until twilight with the festival staying open into the evening on the first day.
oyster shucking competition
A highlight of this year’s festival was the inaugural Taste of the Huon Oyster Shucking Competition.
The first award was taken by Garry Wall, from Mures Fish Centre in Hobart, who took only 1 minute and 25 seconds to shuck a dozen oysters.