The Launceston region is full of innovative farmers and chefs trying to fix the planet. You’ll want to add these stops to your itinerary.
Chef Matt Adams creates the menu each day at his restaurant, Timbre Kitchen, after he stocktakes the produce he gets from backyard farmers who drop off what they can’t sell.
Executive chef Thomas Pirker says he’s only interested in using farmers doing the right thing when sourcing ingredients for his award-winning Launceston eatery, Grain of the Silos. I’m here on a Saturday morning, and most of the city is at the Harvest Market in the heart of downtown; Launceston locals don’t buy their fruit and veggies at Coles. Harvest president Andrew Pitt is walking me past line-ups of locals waiting for fruit and veggies, truffles, oysters, cheese, wine, and other local delicacies.
Around the corner, Summerlea Farm is producing what chef Thomas Pirker says is the “best grass-raised beef you’ll ever taste, anywhere”.
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