Welcome to the Tasmanian food guide for 2020,
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Would you eat a crispy skinned cane toad? Or is a fox tikka masala more to your liking?
That was the question posed to guests as they sat down to the highly-anticipated 'Eat the Problem' dinner at MONA in March. Held in conjunction with artist Kirsha Kaechele's book release, this fascinating meal put invasive species squarely in the spotlight. By all accounts it was delicious, if somewhat confronting, but the lingering flavour had nothing to do with the horse tartare: it was the sense of things shifting.
Tasmania has long been at the forefront of conversations around sustainability thanks in part to its geography and stringent bio-security.
This has served us well; however, the reality that even here food waste has climbed to a staggering 35 percent and that our native environment is being challenged by climate change is undeniable.
Luckily, there's no shortage of visionaries leading the charge for things to return to the way they were: highly local, seasonal and sustainably managed.
Tasmanian food is refreshingly egalitarian and this small snapshot of what's happening in our state is just a taste of a wider conversation that's happening from top to bottom.
Within these pages you'll find profiles of some of these industry leaders; businesses that have a sustainable and local ethos and their core.
From Tim Sculthorpe and Mariana De La Rosa from Palawa Kipli, the state's first and only Aboriginal food business, to Rodney Dunn and Severine Demanet at the Agrarian Kitchen Eatery, housed in New Norfolk's former mental asylum. For them, redefining the narrative is at their core.
Tasmanian food is refreshingly egalitarian and this small snapshot of what's happening in our state is just a taste of a wider conversation that's happening from top to bottom.
Here, the future looks bright and it's open for everyone to dig in.
We hope you enjoy the experience, so have fun exploring this online edition of everything delicious that's going on in Tasmania.