The wild weather meant there was a slightly subdued start to event, with conditions forcing some stall holders to stay away. 

While it was a less-than-ideal situation for organiser Annette Reed, she said there was never any doubt about the festival going ahead.

“It was always going be held,” he said. 

“Unfortunately, the winds meant we couldn’t use the marquees, so we have had to squeeze into a much smaller space.

“On the plus side, it creates a more intimate setting which allows people to come and talk to stall holders for longer if they wish.”

The rain eased off towards the middle of the day, allowing visitors to enjoy the unique mix of guest speakers, tastings, and demonstrations. 

Hobart chef Luke Burgess was behind one of the more exotic culinary creations, as he served up mole oaxaca. 

The central Mexican recipe combines Indian, Myan, Spanish and North African cultures through ingredients such as chillis, sesame seeds, tomatoes, spices, dried fruits, nuts, and chocolate.

Mr Burgess said elements of the dish dated back “more than 1500 years.” 

It was just one of the flavors featured at the festival, which also had the usual range of tomato varieties for guests to sample.

Everything from Mary Italian to Lithuanian Giant was on offer, with some of the biggest tastes coming from the smaller vegetables.

Sunday marked the fourth year the festival had been held.