The Taste of Tasmania will be serving sea urchin dumplings in 2020 thanks to a Launceston business.
Tasmania Sea Urchin Dumplings is one of 26 vendors confirmed for Taste of Tasmania, held from December 31 to January 3 in Hobart.
Owner Oscar Zheng, who operates the Tasmania Sea Urchin Dumpling restaurant at 373 Invermay Road, said it would be the first time they would present their dishes at an event the scale of the Taste.
"It's so difficult to make sea urchin dumplings, you need to do so much experimentation," he said.
"You want to create the unique flavours. So it took a while for us to get it right - and we wanted to get the product right before it reaches the audience."
Tasmania Sea Urchin Dumplings has recently hired chef Eustace Wong, formerly of Mee Wah, to create new recipes.
Mr Zheng said he hoped festival-goers at the Taste would be able to see the potential of his idea.
"Part of the reason we are making sea urchin dumplings is because sea urchins are a pest, and we are trying to get rid of it as much as possible," he said. "But we need more locals to try them."
"In Asian countries urchins are a delicacy, they sell more than any other seafood per kilo, but it takes time for people [here] to realise that the dumplings are very good."
The other Northern stallholder will be Eliza's Restaurant, a vegan food stall selling smoked paprika and coconut crumbed mushrooms with aioli.
All stallholders at the Taste of Tasmania are Tasmanian, and will be served with a side of live music and art.
They will include Taiwanese street food, fruit pies, vegan Middle Eastern cuisine, Iraqi beef kubba with garlic sauce, and plenty more, along with, of course, wine, beer, spirits and cocktails.
Taste of Tasmania is free except for New Year's Eve, which costs $59 general admission and up to $99 reserved seating.
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