TASMANIAN chef Massimo Mele is enjoying the chance to be involved in one of the state’s most popular food events.
Mele, Ashgrove Farm and TasTAFE have a showcase stall at the Winter Feast for two nights only, finishing tonight.
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 last night.
Dark Mofo’s foodie heart will continue tonight and tomorrow from 4pm, before the barbecues are extinguished and the candles are packed away for another year.
Public art playground Dark Park at Macquarie Point will also continue today and tomorrow from 5pm.
The weekend will come to a close with the ceremonial burning of the ogoh-ogoh.
In a Balinese tradition, giant demonic creatures are made out of wicker and papier-mache.
Members of the public can write their fears, confessions and worries on pieces of paper and feed them into the beast, which is then publicly burned, symbolically taking fears and worries with it.
The procession to cremate the ogoh-ogoh starts at Parliament Lawns at 5pm tomorrow and finishes at Dark Park.
Dark Mofo continues until Wednesday.