🌿 A Taste of Sustainability in Tasmania 🌿 For Domain’s recent Executive Summit held in Hobart, we brought together two of Tasmania’s most conscious and creative culinary teams, pairing exceptional dining with positive environmental and community impact. 🍽️ Peppina at The Tasman, a Luxury Collection Hotel, Hobart: Led by the talented Chef massimo mele, brings together the warmth of Italian hospitality with the finest Tasmanian produce. Together we curated a seasonal delegate menu using hyper local ingredients sourced from sustainable farms and small passionate producers, providing a true farm-to-table experience. One standout? The shiitake mushrooms from Tunnel Hill Mushrooms, grown in a historic 1891 railway tunnel, added an earthy, rich flavor that truly set taste buds alight. 🌱 🔥 Season and Fire dining at LARK Distilling Co: Worked with us to harness nature and the elements to create an exceptional live fire cooking experience that not only tasted extraordinary but contributed positively to the environment and community. Attendees dined on natural Tasmanian oysters drizzled in FORTY SPOTTED gin with miso butter. Mushroom pate with confit garlic and wattleseed. And smoked seared scallop with sweet corn puree and chorizo crumb to name a few…. From sustainable sourcing to embracing seasonal, top-to-tail menus, these culinary creatives show that sustainable event catering isn’t just a trend—it’s the way it should be. #ExecutiveSummit #SustainableEvents #SustainableCatering #TasmaniaEvents #EventPlanning #Sustainability #OnPurposeEvents Business Events Tasmania
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