This year's Winter Feast guest chef Vaughan Mabee promises a “mega barbeque” and a dessert that is delicious while leaving customers “mildly scared.”
At a glance
- The City of Hobart is sponsoring the Winter Feast for the eleventh time.
- Tourism contributes over $1 billion annually to Hobart's economy, with the Winter Feast yielding $54 million on its own.
- Over the past 12 months, the City of Hobart has supported over 20 events, all positively contributing towards the local economy.
The Winter Feast kicks off on Thursday June 13, running through until Sunday night, and is on again the following week, Thursday June 16 to 20.
This year it boasts more than 75 stalls – including 25 new additions – showcasing Tasmanian produce and culinary expertise in the dead of winter.
Mr Mabee’s will be operating from a newly built metal “temple” in the Heavy Metal Kitchen alongside guest chef collaborator and Winter Feast veteran Vince Trim.
It will be one of the many highlights across the event, using wild Tasmanian fallow deer as its primary product, with up to six whole deer and ten wallabies cooking at a time.
“We're doing like a mega barbecue, we're cooking whole animal,” Mr Mabee said.
“We're going to serve it more like in a fine dining realm, but rustic, perfectly cooked, something wild from around the island.
“We have mixed it up, we're using Australian king prawns for a sauce and it's kind of seasoned with the almost cheesiness of penicillin, so it's like a surf and turf dish that we're doing for hundreds of people a night which has got a real impact.”
This will be complemented by a thick, creamy ice cream made from deer milk layered in deer “blood".
“It's kind of become quite famous around the world because it's new and it's something no one's ever done,” he said.
“We (New Zealanders) actually milk deer and deer milk is fattier than cow milk, which makes it more delicious and vibrant.
“It's kind of a trick because it (the “blood”) is made out of beetroot, but it looks exactly like blood and some people kind of have a little bit of a moment there.
“But then they realise they're eating the creamiest ice cream they've ever eaten in their life, and they leave happy having eaten something delicious while being mildly scared.”
Winter Feast food curator Amanda Vallis said feast favourites such as squid pops, apple pies, and s’mores would again be on offer alongside many new additions.
“It’s about trying to establish that really important balance between new stallholders, so giving new operators a chance to show what they offer, but also making sure we’re bringing back those favourites,” Ms Vallis said.
Hobart Lord Mayor Anna Reynolds said the feast has become a central part of the city’s winter economy.
Last year’s event created $54 million in economic activity for Hobart and sold more than 46 000 tickets.
This is the eleventh year the City of Hobart has been the naming rights sponsor of the Winter Feast.
“The Winter Feast is more than just a celebration of food and culture, it is a vital economic driver for our city,” Cr Reynolds said.
“By attracting thousands of visitors, it supports local businesses and creates employment opportunities.
“This event aligns perfectly with our winter campaign, City of Warm Hearts and Cool Adventures, which encourages people to explore and enjoy Hobart during the cooler months.”
As part of the sponsorship, the two Sundays of the feast (June 16 and 23) will be free entry, giving everyone a chance to attend this much-loved gem of Hobart’s winter.
Picture: Winter Feast guest chef collaborator Vince Trim (left) and Winter Feast guest chef Vaughan Mabee (right).