Some of Tasmania's top food gurus have signed up for In The Hanging Garden's five-day Tasmanian Summer Barbecue series, featuring a rotating mix of chefs and producers who will deliver their individual spin on the summertime barbecue tradition.
“Hobart is so fortunate to have our lush Cathedral space in the city centre, and this month we’re excited to launch a five-day-long Tassie Summer barbecue series,” In The Hanging Garden food curator Jo Cook said.
“Hobart is so fortunate to have our lush Cathedral space in the city centre, and this month we’re excited to launch a five-day-long Tassie Summer barbecue series,” In The Hanging Garden food curator Jo Cook said.
“Our talented guest chefs carry credentials from celebrated businesses like Garagistes, Fat Pig Farm, Rough Rice, and Urban Bounty, so we’re looking forward to the adventurous and quality offerings they will bring to our big backyard barbecue.”
Head to the Cathedral in downtown Hobart to sample a new creation each day, or enjoy In The Hanging Garden’s regular kitchen offerings, including cheesy treats from Bruny Island Cheese and Co. and pan-Asian cuisine from Oryza.
Boxing Day will signal the start of the series - with a yet-to-be-revealed guest chef.
Luke Burgess, the Garagistes co-founder, will be in the hot seat on December 27. Since closing Garagistes in 2015, Burgess has cooked in eight different countries and co-wrote a guidebook called Only in Tokyo, with Melbourne chef Michael Ryan (The Provenance). He has prepared a kilometre of broad beans ready for harvest—and ready to turn into fresh falafel, paired with young garlic toum sauce and barbecued pita bread.
Megan Quill and Thea Webb will man the fire on December 28, to create Double Bangers (two sausages in a bun) including Middle Eastern-style wallaby and lamb merguez with sumac pickled red onions, red pepper and herb salsa; and Georgian-style pork and fennel sausage served with cabbage kraut, creamy mustard, crispy shallots, and tkemali plum sauce.
Nick Cummins from Urban Bounty is next up on December 29, plating up lamb ribs with quince and Willie Smith’s Bone Dry Cider BBQ sauce and slaw.
Adam James from Rough Rice closes the season on December 30, bringing a Georgian-style charcoal-grilled pork mtsvadi to the table, served with walnut and herb pilaf, fermented pickles and tarragon, and chilli and pomegranate sauce.
Every good barbecue deserves good music, and so each day of the Tasmanian Summer BBQ series will feature local artists performing on the Cathedral stage.
Across the five days, performances will include acoustic duo The Foley Artists, contemporary jazz quartet The Moonshine Collective, ex-Nashville now-local Americana muso Ross Sermons, groove six-piece Little Island, banjo and fiddle duo The Wolfe & Thorne, electric banjo ska band Black Swans of Trespass, acoustic guitarist Alan Gogoll, and spicy Australian swing outfit the Cope Street Duo.
See www.inthehanginggarden.com.au
Head to the Cathedral in downtown Hobart to sample a new creation each day, or enjoy In The Hanging Garden’s regular kitchen offerings, including cheesy treats from Bruny Island Cheese and Co. and pan-Asian cuisine from Oryza.
Boxing Day will signal the start of the series - with a yet-to-be-revealed guest chef.
Luke Burgess, the Garagistes co-founder, will be in the hot seat on December 27. Since closing Garagistes in 2015, Burgess has cooked in eight different countries and co-wrote a guidebook called Only in Tokyo, with Melbourne chef Michael Ryan (The Provenance). He has prepared a kilometre of broad beans ready for harvest—and ready to turn into fresh falafel, paired with young garlic toum sauce and barbecued pita bread.
Megan Quill and Thea Webb will man the fire on December 28, to create Double Bangers (two sausages in a bun) including Middle Eastern-style wallaby and lamb merguez with sumac pickled red onions, red pepper and herb salsa; and Georgian-style pork and fennel sausage served with cabbage kraut, creamy mustard, crispy shallots, and tkemali plum sauce.
Nick Cummins from Urban Bounty is next up on December 29, plating up lamb ribs with quince and Willie Smith’s Bone Dry Cider BBQ sauce and slaw.
Adam James from Rough Rice closes the season on December 30, bringing a Georgian-style charcoal-grilled pork mtsvadi to the table, served with walnut and herb pilaf, fermented pickles and tarragon, and chilli and pomegranate sauce.
Every good barbecue deserves good music, and so each day of the Tasmanian Summer BBQ series will feature local artists performing on the Cathedral stage.
Across the five days, performances will include acoustic duo The Foley Artists, contemporary jazz quartet The Moonshine Collective, ex-Nashville now-local Americana muso Ross Sermons, groove six-piece Little Island, banjo and fiddle duo The Wolfe & Thorne, electric banjo ska band Black Swans of Trespass, acoustic guitarist Alan Gogoll, and spicy Australian swing outfit the Cope Street Duo.
See www.inthehanginggarden.com.au
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