While Festivale is primarily a celebration of artistry on the plate, there'll be plenty of talent on multiple stages over the three-day event next weekend.
Musicians and singers across a range of genres will be bashing out tunes at both the VJAM and KPMG stages at this year's event.
These include Eskimo Joe, The Whitlams and absolutely everybody's favourite Vanessa Amorosi.
Amorosi said she had an incredible time at One Electric Day at Country Club Tasmania in November, and that she was keen to come back to the island state.
"They [Tasmanians] just appreciate live music... it's the best place to be for me," she said.
Amorosi said while she hasn't played at Festivale before but had heard great things from fellow artists who had perform at it.
"[Drinking] wine sounds good, I'm into doing all of it... I love to eat, I love to drink so I will be having a fine old time and the next day I will be running for as long as I can run," she said.
Festivalgoers can expect to party, according to Amorosi, with the artist singing a mixture of old and new material.
"For me personally, there are quite a few of [my songs] that empower me personally and I've got other ones that are just fun and bring back great memories," she said.
"My favourite part of performing is getting up and connecting with people so hopefully my songs resonate within this festival and everyone's having a good time with me."
In other news:
Performance onto plate
Attendees at this year's Festivale will also feast their eyes on some quality gourmet clinics courtesy of some of the best chefs in the nation.
This includes Nick Raitt who is a chef at the Joseph Chromy Restaurant.
Raitt has worked in several esteemed kitchens, including that of Sydney institute Restaurant Forty One.
He has also cooked for royalty, serving as a chef for Oman royalty as well as Her Royal Majesty Queen Elizabeth II.
Raitt specialises in fine Italian and French cuisine, something he hopes to share with audiences at Festivale.
"European would be my basis of cooking so that works quite well with Tasmanian produce in that it's very produce-driven cooking," he said.
"There's been some really good chefs doing demonstrations over the last couple of years so it's great to now be a part of that."
Raitt's dish will be a roast chicken - emphasis, however, will be placed on his key ingredient kefir which is fermented milk made from kefir grains.
"That's [kefir] going to be the basis of the acidity of my dish - which is unique," Raitt said.
"I don't think people would be rushing to do it at home without seeing a chef do it first... I'm hoping people will learn a little bit about it."
Punchlines and wines
Comedy, as well as produce, will be fresh at this year's Festivale courtesy of Fresh Comedy at the Tasmanian Food Co. stage.
This includes Fresh Comedy regular Matt Okine, who'll be making his debut at Festivale having already attended the event casually.
Okine said his comedy is often centred around the obscurities of the culinary world, making him well-suited for Festivale.
"It was awesome, I got to try true Tasmanian wasabi which once you try the real thing it's difficult to go back," he said.
"Just the vibe in general... when you're putting lots of different growers and winemakers together in the one place on a nice summers afternoon in Launnie, it's all you can ask for really."
Okine fancied himself a stallholder's worst nightmare as he'll take advantage of as many free samples as he can muster.
"I am a serial taste-testing pest, I really am," he said.
"I rarely part ways with money, I just pretend that I haven't tasted something before and then just sample my way through the entire festival.
"I'll be walking up to a stall and say 'whoa, what's this you have here? Cheese?
"Aw geez I've never heard of that before I'll have to have a taste of that'... then I'll be onto the ham stall and the prosciutto and the bresaola."
For a full list of entertainment at Festivale, visit festivale.com.au.