Let’s Eat Together. Let’s It All.
These simple tenets shaped our recent community dinner, “Eat It All.”
The evening was a vibrant celebration of Tasmanian food, bringing together everyday eaters, students, community groups, farmers, and producers. We gathered not only to enjoy delicious dishes but also discover tasty ways to eat well at home and reduce food waste.
As Balkan blues and swoony Jazz tunes filled the air, 200 guests savoured bowls of steaming herby rice, heaps of seasonal greens, tangy fermented vegetables, and delightful malty-apple pudding. This mouthwatering menu was expertly curated by our event culinary lead and passionate food waste advocate, Tom Westcott.
You can find all of Tom’s fantastic recipes from the event on our website.
A huge, heartfelt thank you to the wonderful, talented people and organisations who made this event possible. Thank you to Fat Carrot Farm, UTAS community garden and Felds Farm for the delicious fresh produce. Along with apples from Our Mates’ Farm, rhubarb from Pawley Farm and bread from Pigeon Whole Bakers.
Inspiring guest speakers: Jay Patey, Jeff McClintock, and Tom Wescott.
An ARMY of amazing volunteers from Tasmanian University Student Association – TUSA (Thank you all!). In-kind venue support from UTAS.
The “Eat It All” dinner was a collaborative effort between Eat Well Tasmania and Tasmanian University Student Association – TUSA, TUSA Food Hub, proudly funded by Healthy Tasmania and City of Hobart.
Let’s continue to turn food waste around and celebrate delicious meals together!
