Coal Fire Cheese – Collaborations are Fun, Purposeful and Create Community.
Our Epic Cheese Sandwich at Dark Mofo’s Winter Feast.
Mele, Ashgrove Farm and TasTAFE had a showcase stall at the Winter Feast for two nights only.
With two Sydney chefs, Matt Adams from Northern Tasmanian restaurant Timbre, and TasTAFE students, Mele is grilling Ashgrove Lancashire cheese over hot coals and serving it in bread with ham and mushroom truffle paste.
“It’s nice to come back to your hometown and be involved in an event that’s got a great reputation,” Mele said.
“I get to do a lot of events all around Australia … this one’s extra special because my family’s here.”
Ashgrove’s Anne Bennett said TasTAFE metalwork students from around the state made the barbecues used to grill the cheese, and each of the chefs was working with a TasTAFE food student.
“The idea is to inspire regional youth that there is a great future in hospitality in Tasmania,” Ms Bennett said.
Thousands of people again enjoyed the food and drink on offer at the Winter Feast.