Good Food Float, Devil’s Brewery, Timbre Kitchen join Festivale in 2018

From crepes to traditional Afghan food, wine to handcrafted beer, there is sure to be something to tantalise all taste buds at Festivale in 2018.

The Good Food Float

Vegetarian and vegan-friendly stall The Good Food Float uses ethically sourced and sustainable ingredients to create its healthy dishes, which are served out of a converted 1982 Tasmanian hardwood timber horse-float. 

Manager Christine Chandler said she’s excited to share their food with Festivale patrons for the first time.

“A lot of people have tried our food and haven’t realised we’re plant-based and really enjoyed it.

Ms Chandler said their food is inspired by seasonal produce.

“The main item we’ll probably have is a harvest plate, with dips, pickled veggies, bread and stuff like that,” she said.

Other dishes on the menu include spiced bean nachos, Tasmanian portobello mushroom banh mi, and local berry iced tea.

Devil’s Brewery

Margate-based Devil’s Brewery will share its innovative beers and ciders with Launceston.

Head brewer David Tottle said they are “very excited”.

“It’s such a foodie oriented event,” he said. “It seems to have such a gourmet feel.”

“We’re all about celebrating the best that Tasmania has to offer, and we like to emphasise that in our beer and cider,” he said. “We love to collaborate with other Tasmanian producers.

“We like to push the boundaries,” Tottle said.

Some of their handcrafted beers and ciders will include Midnight Expresso dry stout, Cloudy Apple Cider, and an Enigma Pliz pilsner.

Timbre Kitchen

Timbre Kitchen owner worked with the Josef Chromy stall at Festivale previously, where they one a Best Stall award for Best Dessert.

This year, Adams is taking Timbre to Festivale to “take back his crown”.

“We’ve got some wood and charcoal barbecues,” Adams said. “We’re in cahoots with Ashgrove … so we’re hanging half wheels of cheese on chains over the charcoal.”

Adams said the cheese along with dry-cured ham and summer jam be would used to create a sandwich.

“It’s basically going to be a grilled ham and cheese, but to the next level,” he said.

Timbre Kitchen will also be serving up charcoal grilled corn and cauliflower cheese.