The Science Behind Your Plate

Celebrating Innovation and Collaboration in Agriculture

Presented by the Tasmanian Institute of Agriculture (TIA) and supported by the TAS Farm Innovation Hub, this exclusive four-course dining experience celebrates the connection between agricultural research, innovation and culinary excellence.

Hosted by the team at Bluestone Bar & Kitchen, guests will journey beyond paddock to plate as acclaimed guest chef Cameron Matthews of Mapleton Public House (Queensland) presents a menu inspired by the research and innovation enhancing a sustainable future for Tasmanian agriculture.

Throughout the evening, each course has been thoughtfully paired with presentations showcasing research that is helping Tasmanian agriculture adapt to the challenges and opportunities of a changing climate.

MC: Professor Rob Shellie, Centre Leader Food Systems (TIA)

Marek Matuszek Data driven (Ag Logic)
Dr Tory Clarke | Zeroing in on horticulture’s future (TIA)
Dr Megan Verdon| Pasture to plate (TIA)
Dr Justin Cappadonna and Dr Leticia Reis | Preserving Tasmania’s Apple Heritage (TIA)