Selbourne has almost certainly never seen such a large gathering of people - literally thousands crowded into a festival to discover the possibilities of tomato and garlic on Sunday.
From 130 varieties of tomato to taste, to talks hosted by ABC gardening personality Peter Cundall, the fifth installment of the Tasmanian Garlic and Tomato Festival was the biggest yet.
Festival co-ordinator Vicki Jordan said ideal weather helped to attract the crowds.
"This is the first time we've been packed for parking, and people are parking right up the road too. We had 2000 people here in the past but even then the parking wasn't full, so this year is easily our biggest," she said.
"It's all about educating people about what they can do with tomato and garlic."
Giant vegetables were also a feature, including the giant pumpkin rolled into the festival by Rosevears' Jo Howell and her family.
"The children discovered this one hidden in all the vines, and thought they'd bring it today," she said.
"The pumpkins were grown in their grandma's garden."
As foodies search for something new to add to their dishes, black garlic has grown in popularity.
Geoff Dugan, of Koonya Organics on the Tasman Peninsula, said black garlic was the perfect feature for a buttery risotto, in pan juices, or on a cheese platter as a replacement for quince paste.
"It's ordinary garlic, treated with heat and humidity for three weeks in a sealed container," he said.
"What gives garlic its pungency is the sulfur compound, but what happens to it while being treated is that it turns to sugar."