A lazy Sunday in City Park, sitting on the grass under the trees, listening to James Morrison and a full band play cool jazz.
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Add in the pick of Tasmania’s finest food and drink at your fingertips, and you’ve got the perfect recipe for Festivale’s final day of indulgence.
While final crowd numbers through the gate are yet to be confirmed, Festivale chairman Lou Clark said the Sunday crowd was “really good”, enjoying a sunny day with a relaxed atmosphere.
On Saturday night the Festivale Stallholder Awards awarded a diverse range of businesses for creative approaches to Tasmanian produce.
Hellfire Bluff Distillery took out the Chairman’s Award for their unique potato vodka and fresh botanical gins.
Distillery marketing manager Ruby Daly said the stall was so busy serving customers on Saturday night, no one was free to go up to the main stage and receive the award.
“It was our absolute peak time, so we celebrated when we finished going, ‘does anyone remember we won the Chairman’s Award?’” she said.
Meanwhile brand new business Della Valle Gelato Naturale received the Environmentally Friendly Award for their creative new stall.
Owner Dale Kunde said he was surprised but grateful for the recognition of a business that has only recently started selling at festivals across the state.
“We’ve got quite a list of local producers that we try and support … we try and value-add on to the real natural foods,” he said.
And Van Dieman Brewing was awarded the Best Taste Plate for their easy-to-eat lamb cutlets and pork and beef chipolatas cooked fresh on the barbecue.
“We wanted some easy food for children to eat, but also we wanted some simple, uncomplicated beer-friendly food,” brewery founder Will Tatchell said.
“We didn’t want to reinvent the wheel, it was about producing simple, uncomplicated food.”
Ms Clark said feedback for this year’s event had been positive with a good balance between food and drink stalls.
“We’ve had lots of stallholders who’ve been coming to Festivale for a really long time, and then … Wines for Joanie, who won Best Overall Stall, they’re very new to the wine industry in Tasmania,” she said.
“So it was nice to see some of that new blood coming through.”
Ms Clark also noted the quality of the cooking demonstrations held in the conservatory, with chef Simon Bryant attracting large crowds.
“They were really well supported by patrons,” she said.
“I think we’d be very keen to continue with that next year.”
