Media Releases

September heralds the month of Spring, and with it, blooming herbs and flowers and a plethora of fresh Spring produce. Foodies will delight in the cooking classes held by some of the best producers across the island, including the Red Feather Inn Cooking School, The Agrarian Kitchen, and the Companion Bakery. Here, foodies will sample Tassie's wonderfully fresh produce, straight from the farm, learn trade secrets, and prepare meals using some of the freshest seasonal ingredients.

For a full and up-to-date listing of Tasmanian events and information on travelling to Tasmania, visit the Discover Tasmania website at www.discovertasmania.com, or call 1800 623 191.

RED FEATHER INN – 4 & 25 September
In Hadspen, the Red Feather Inn has added a new dimension to the boutique property with the Red Feather Inn Cooking School. Run by owner, Lydia Nettleford along with Chef and Manager Lee Christmas and visiting guest chefs, the Red Feather Inn Cooking School will combine produce from the Inn's nearby heritage farm 'Haggerstone' and their country vegetable garden, with the skills from experienced chefs. In September, the Red Feather Inn Cooking school will be conducting two hands-on cooking classes - Fish and Lamb & Hogget. In Fish, guests will learn a number of filleting and cooking methods, while in Lamb & Hogget, guests will learn to bone, roll and cook lamb.

When: Saturday 4 September and Saturday 25 September
Where: Red Feather Inn Cooking School, 42 Main Street, Hadspen 7209 TAS
How: Classes start from $250 per person and can be booked through the Red Feather Inn Cooking School website at www.redfeatherinn.com.au. Classes include morning tea on arrival, an apron, tea towel, lunch & beverages and a recipe folder.

For more information on Red Feather Inn's cooking classes, contact the Red Feather Inn Cooking School on 03 6393 6506 or inquiries@redfeatherinn.com.au or www.redfeatherinn.com.au.

AGRARIAN KITCHEN – Spring 2010
Recently listed as No.1 in Australian Traveller's 100 Greatest Australian Gourmet Experiences, The Agrarian Kitchen's Rodney Dunn has returned with a Spring / Summer calendar of his popular cooking classes. In spring, The Agrarian Kitchen will be conducting their in-demand Secrets of Sourdough, Whole Hog, Agrarian Experience, Pastry 101 and Handmade Pasta classes, held in the historic schoolhouse's airy classrooms, fitted with electric ovens, gas cooktops and a beautiful wood-fired masonry oven designed by renowned oven designer and builder, the late Alan Scott. Here, visitors will learn how to make sourdough with artisan baker, Graham Prichard (Companion Bakery), create decadent dishes with butcher Marcus Verney using the whole hog, cook with Spring's freshest harvest in The Agrarian Experience, create delicate pastries with ex-Gordon Ramsay pastry chef, Alistair Wise, and create beautiful pasta. Places sell out quickly but there is a waiting list for those who miss out.

When: Throughout Spring
Where: The Agrarian Kitchen, 650 Lachlan Road, Lachlan TAS 7140
How: Classes start from $275 per person and can be booked through The Agrarian Kitchen's website at: www.theagrariankitchen.com. Classes include an apron, lunch, wine and the hands-on cooking class.

For more information on The Agrarian Kitchen's cooking classes, contact The Agrarian Kitchen:
Phone: 03 6261 1099 Email: info@theagrariankitchen.com or visit www.theagrariankitchen.com.

COMPANION BAKERY – Mid to late September 2010
Located in the quaint town of Oatlands in Tasmania, the Companion Bakery is an organic sourdough bakery that makes bread using traditional methods. Only the best organic flour and locally sourced ingredients are used, before the bread is naturally leavened, shaped by hand, and baked using the renowned Alan Scott designed wood fire oven. The bakery, which is a member of the Artisan Baker Association, runs Introduction to Sourdough classes, where skilled bakers teach visitors how to recreate the beautiful sourdough loaves sold at the bakery at home. Advanced Sourdough Techniques is another of the classes offered - a two day course where students learn how to make sprouted and malted grains, practice slow-cool fermentation, bake Sourdough, and create their own bread recipes.

When: Mid to late September
Where: Oatlands, Tasmania
How: Classes are $270 per person for the Introduction course and $540 per person for the Advanced course. Classes include a Baker's Cap, Lunch and Sourdough Starter.

For more information on the Sourdough Baking Classes, contact the Companion Bakery on 03 6254 0088 or visit www.sourdough.com

Travel to Tasmania
Travellers can fly to Tasmania on Jetstar, Virgin Blue, Qantas, Tiger Airways or Rex Airlines, or take the Spirit of Tasmania ferry from Port Melbourne (VIC) to Devonport (TAS).

Background Notes
Tourism Tasmania is a Tasmanian Government agency whose role is to lead the industry in jointly delivering marketing and development programs that drive benefits for Tasmania from domestic and international tourism.

Part of the wider Department of Economic Development, Tourism and the Arts, Tourism Tasmania links government and the private sector in marketing Tasmania's unique assets.
Tourism Tasmania’s new strategic direction has been shaped by the recognition for the organisation to continue to change to meet the challenges of a new world in Tourism.

Media Contacts
Sonia Rendigs
Phone: 03 9836 2167
Email: sonia@mediamoguls.com.au

Caryn Ng
Tel: (03) 9836 2167 ext.6
Mobile: 0488 664 857
Email: caryn@mediamoguls.com.au

For more information, visit www.discovertasmania.com.