Presented by the Tasmanian Institute of Agriculture (TIA) and supported by the TAS Farm Innovation Hub, this four-course dinner highlights the synergy between science, agriculture, and culinary creativity.

Diners will journey beyond paddock to plate at this dinner hosted by Mudbar Waterfront Restaurant where researchers, producers, and industry leaders guide you through an exploration of the connection between science and sustainable produce.

Research and innovation play an important role in ensuring we can continue to enjoy delicious and sustainable produce despite the challenges of a changing climate.

Guest chef Cameron Matthews (Mapleton Public House, Queensland) along with the team from Mudbar Restaurant will craft a four-course dinner that tells the story of the collaborative efforts underway to enhance the productivity and sustainability of agriculture in Tasmania.

 Each course is a delightful and inspired creation, including discussions with:

• Dr Naomi Vinden, Research Fellow in Food Processing and Engineering at TIA | Sparkling research 
• Dr Rowan Smith, Senior Research Fellow Feedbase and Environment at TIA | Pasture to Plate 
• Ed Archer, Director, Landfall Angus | Innovation and Sustainability
• Professor Rob Shellie, Professor Food and Nutrition at TIA | Optical delusion

Date:

Friday, 1st August

Time:

6:00pm – 9:30pm

Tickets:

$100.00 per person + Booking Fee

Location:

Mudbar Restaurant, Launceston

Speakers:

Dr Naomi Vinden

Dr Rowan Smith

Ed Archer

Professor Rob Shellie

Cameron Matthews