THE Koonya Garlic Festival is bringing a huge line-up of celebrated chefs, cooks, distillers and brewers to the Tasman Peninsula to share their best garlic tips with locals on Saturday, February 25.
Among those joining the quirky festival’s masterclass program is Federal Group Tourism Executive Chef Simon Pockran who has collaborated with Tasmanian Aboriginal educator Trish Hodge to develop a spice rub using native Tasmanian ingredients.
“Federal Group’s tourism properties have a focus on connecting guests with the stories of Tasmania and creating authentic local experiences, so I wanted this dish to help share the story of the palawa people who have managed and cared for the island’s unique flavours for more than 50,000 years,” Mr Pockran said.
“The spice rub incorporates native ingredients including kunzea, baekea and bush pepper, all expertly foraged from the Tasmanian wilderness by Trish, from nita Education. “Festival goers will be able to pick up a free spice rub sample for themselves by visiting the Federal Group stall during the event.”
Mr Pockran moved to Tasmania as part of the opening team at Saffire Freycinet and has most recently taken on the role of executive chef, overseeing Old Wharf Restaurant, Peacock and Jones and Landscape Restaurant. His masterclass will be in the main marquee at 12.45pm.
Karen Martini from Better Homes and Gardens, McHenry Distillery’s William McHenry and The Chef and The Showman will also present masterclasses throughout the day.