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World-class chef Ana Roš teams up with Rodney Dunn and Stephen Peak of The Agrarian Kitchen to craft a four course winter banquet

Smoky, flavour packed Korean barbeque with all the trimmings

Bringing authentic Colombian flavours to your plate

CWA eat your heart out—there’s elderflower ice cream and crumbles galore

A must-try Taiwanese street food

Midnight-black bánh mì straight from the charcoal grill

Bruny Island's gastronomic geniuses return with oozing cheese-based goodies

Get your oyster fix from the original feast shuck-station

Expect some damn fine single malt whiskies and gins

Ice cream and waffles from nature's bounty

Crisp, flavour-crammed empanadas hand-made while you watch

Handcrafted liquor straight from the estate

Good beer and divinely cheesy pizza pockets

From a boutique urban winery, Domaine Dawnelle crafts very limited vintages using exclusively traditional methods

Hot apple pie and vanilla ice cream

The most eco-friendly distillery in the state

Oysters roasted over fire with saffron or black garlic infused butter

Scarf a flatbread straight from the wood fire

Simple, authentic charcoal-grilled Lebanese kebabs and falafel

An antipodean take on the traditional British ale

Chargrilled squid on sticks—very popular for a very, very good reason

Wines of passion and place—second generation winemakers taking a regional pioneer to the next level

Gobsmackingly good pinot noir, shiraz and more

All vegan, all good

This year Heavy Metal Kitchen is eating the problem with the return of feral meats

Traditional Chinese cuisine highlighting the best Tasmanian produce.

Tasmanian spirits, straight from paddock to bottle

Single-malt delights from Hobart's northern suburbs

Minimal intervention, maximum character

Golden, flaky, layered goodness

Be transported to the street markets of Indonesia

One of the world’s only female owned-and-operated distilleries

Fragrant Spanish paella, handcrafted the traditional way with saffron and tomato passata

Sticky-sweet marshmallows and chocolate toasted to gooey perfection and sandwiched between biscuits for ease of consumption

Ethically produced cheese from Smithton, Tasmania

A vibrant range of Spanish and Basque dishes to warm even the coldest of nights

Exquisite hand-rolled sourdough donuts bursting with decadent fillings

The holy trinity of wormwood, fennel seed, and aniseed, with an added twist of native lemon myrtle to mellow the spirit

Get your fill of fluffy bao goodness

Melt in your mouth dumplings made from hand harvested Tasmanian sea urchins

Elegant Chinese cuisine from this local institution

Share in the joy of these fabulous wines hailing from northern Lutruwita

Moreish lagers, hearty ales, and a deep commitment to the dark arts

A paddock-to-plate feast of meaty delights

A cosmic selection of cocktails, brought to you by the island’s finest rum distillery

Sumptuous wines that capture the unique terroir of the Coal Valley

The folks at the Migrant Resource Centre will be serving up authentic, hearty laksas and a vibrant falafel platter

Liquori, digestivi and cocktails from one of Tasmania's smallest producers

Beers, rare whiskies and burgers from this Tassie distillery

Local taralangkana (angasi oysters) with accompaniments that showcase native Tasmanian ingredients

Fish and chips with a Japanese twist

Low intervention pinot noirs

Homestyle Italian cuisine, contemporised with seasonal Tasmanian ingredients

Ciders from Tasmania’s pristine Derwent Valley, produced with the best fruits from the area

Boutique, local-spirit-driven cocktails

Platters of flavour-packed Eritrean injera

Three-time consecutive Young Gun of Wine finalist Greer Carland

Blessed be thy bottles of funky, unfiltered goodness

Locally made Chinese liquor that honours tradition

A Hobart institution serving up all their best brews

Japanese bites from fresh, local seafood

Minimal-intervention, orchard-to-bottle ciders and wines

Reigning from Tasman Peninsula and Tamar Valley, Small Island Wines present selected drops from their new range

Scrumptious Persian soufra for dessert

Classic cocktails, redefined

Grilled meats galore

Handcrafted small-batch beers from this brew pub

Fresh cold-pressed juices, spritzes and hot mocktails

Fresh and juicy oysters from pure Tassie waters, shucked to order

Immaculately presented, carefully crafted libations from the hills of Hobart

Cheesy pizza lathered with black winter truffles

Grilled delights cooked and served on sticks

Tummy-pleasers from northern Thailand

Small batch Tasmanian gin made from roses

Small-parcel wines, made with minimal intervention

True terroir wines from the Tamar Valley

Get some big and bold flavours into your guts, courtesy of one of the most intuitive and talented winemakers on the Apple Isle

Sort your caffeine needs

A beloved street food originating from Hong Kong

Succulent Japanese bites to stuff your face with

Embrace the bacchanalian fruits of David's Moorilla and Domaine A wineries

Nestled in the heart of the Huon Valley, Willie's fourth-generation farmers produce some of the best ciders in the country from their very own apples

Come for the wine, stay for the Italian-inspired heavenly morsels

Hailing from the luscious Coal River Valley, these vibrant terroir wines showcase the best of Tassie’s cool climate

Creamy, irresistibly light Japanese choux puffs

Contemporary Japanese cuisine

Small batch, artisan gelato

A space of relaxation and release for all who seek to enter