Mr Bryant, who has been in the industry for 25 years, has co-hosted more than 150 episodes of ABC’s The Cook and the Chef with South Australian foodie Maggie Beer.

Mr Bryant is passionate about promoting single origin, traceable, non-GM, Australian-grown foods, and developed a brand called ‘dirt(y)’ to support that.

“We’re really excited to work with Simon because his ethos are very much in line with ours,” Stillwater’s Kim Seagram said. “He works with natural, locally-grown, in-season produce, which is what we do. It’s all about decreasing our food miles and carbon footprint. We think Simon will be really impressed with the food he’ll get to work with here because it’s local, non-GM and great quality.”

Mr Bryant uses ethically-farmed and produced food that has a minimal environmental impact. That includes the ethical treatment of animals in the food chain and fair prices for producers. He will design and cook the menu with the Stillwater team, which will showcase Tasmanian produce. Each course will be matched with a glass of Goaty Hill wine.

The Festivale lunch will kick off the three-day festivities at City Park, which showcases the very best of Tasmanian food, wine, beer, arts and entertainment, with more than 75 exhibitors. The annual event attracts around 35,000 people, and is now in its 30^th year. The lunch will be held at Stillwater on Friday February 10 from 12pm to 3pm. Tickets are available online.