An entire pig will be the cornerstone of a new Drysdale and industry event.
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Swill and Swine brings TasTAFE students from three disciplines together along with five industry partners.
About 30 students will participate in the event, from food and beverage, tourism, and cookery courses.
An entire pig will be cooked and served to customers, which is a whole new experience for the cookery students.
“We have never cooked a whole pig before,” cookery teacher Greg Hillier said.
He said Drysdale normally offered docket service but cooking the pig will offer challenges.
“They have to prepare and baste the pig and there will be challenges with how we carve it as well,” he said.
The cookery students have been working with industry partners Scottsdale Pork.
Morrisons Brewery, Goaty Hills Wines and Red Brick Road Cider will supply the beverages for the event, which will be matched with the food.
Red Brick Road owner Karina Dambergs said pork and cider was a natural fit.
“However it’s a really good opportunity to showcase to the clients that you can match cider to good food the same way you can with wine or beer.”
She said she wanted to show consumers that cider “wasn’t just the drink you have down at the pub.”
Tourism students have been working with the Design Centre to work out the theme and entertainment for the event.
Design Centre chief executive Karina Clarke has been spending time with the students in focus groups to share the responsibility for the event.
“Often the best events you go to are the ones where you go along but everything feels spontaneous but there’s been a lot of planning involved with every element,” she said.
- Swine and Swill will be held on May 17 at Drysdale, Paterson Street, Launceston, from 6pm. Tickets are available from Eventbrite and cost is $39.50 adults, $22 for children 6-17 and under 5 is free. Tickets are essential, there will be no door sales.