From local chefs to Parisian three-starred Michelin chefs, the Tasmanian produce from Harvest Launceston has inspired culinary professionals from around the globe.

 

Dominique Crenn 

An expression of taste, scent and vision. A gastronomic discovery inspired by sustainable and seasonal cuisine. Where solid tradition and new inspiration are at the forefront of our experiences.

Michelin Guide – 2 Stars

San Pellegrino’s World Best Female Chef – 2016

https://www.ateliercrenn.com/about/

ARTICLES-visit 08.04.17

Apple Island Wife


Alain Passard

In 1986, Alain Passard opened his restaurant Arpege, previously run by his own master Alain Senderens under the name Archestrate. He named it so to pay tribute to music, his second passion and decorated the restaurant in an Art Deco style.In 1996, he obtained a third Michelin star and this year in 2016 he celebrated the 30th anniversary of his restaurant! http://www.alain-passard.com/en/

 

ARTICLES-visit 01.04.17

Executive Style Magazine

The Examiner

The Examiner

Simon Bryant

I’m a chef, no longer the exec chef at Hilton Adelaide which was home for around 10 years, but I’m still rattling pots and pans around. I guess my day job is creative director for the longest running national food festival in Australia; Tasting Australia

I’m a sometime television presenter (with that force of nature and all round good food, Barossa girl Maggie Beer) on the ABC’s “The Cook and The Chef”http://www.simonbryant.com.au

 

Craig Will-Black Cow and Stillwater Restaurant

 

Following his formal training Executive Chef and Co-Owner Craig Will, born and bred in Tasmania, spent a few years working and gaining experience in restaurants interstate and intrastate.  He was lured home take on his first business partnership and Head Chef position at Stillwater’s sister operation Black Cow Bistro in 2008.  In 2010 he bought into the Stillwater operation and is now Executive Chef and Co-owner in both restaurants. His pride and love of local produce and the seasonal nature of Tasmanian agriculture translates into an indulgent Contemporary Tasmanian menu at Stillwater Restaurant with a focus on Tasmanian beef at Black Cow Bistro. A regular visitor to Harvest to find out what is best and freshest, Craig loves discovering new producers and products and all this combined with having some great family time with his girls is his favourite way to start the weekend. www.stillwater.com.au 

In 2016 we also had visits from these renowned chefs.

Jacques Reymond

Donovan Cooke

TAFE Great Chefs Series has brought renowned chefs from around the world to work with trainee hospitality, events and marketing students in Launceston and Hobart. The program began in 2016 and has spread the word internationally about the strength of Tasmanian produce.

BE PART OF AN EXCEPTIONAL EXPERIENCE WITH SOME OF THE MOST INFLUENTIAL CULINARY MINDS IN THE WORLD, PARTNERING WITH TASTAFE DRYSDALE.