The event took place in Sydney's Centennial Park
Behind-the-scenes at our Tasmanian Feast of Winter event
Last night a decadent dance of fire, food and frivolity took place in Centennial Park as delicious. with Tourism Tasmania brought the weird and wonderful world of Tasmania to central Sydney.Turning up the heat was made easy thanks to Tasmanian-apple hot toddies before guests went on a mystical journey to the extravagant long table to enjoy a fire-inspired feast by renowned Hobart chef David Moyle and the bounty of Tassie produce. Once the platters were devoured and the drinks refilled, the mystery continued with a scavenger hunt where one lucky winner received the ultimate prize of a curious foodie’s long weekend in Tasmania. Click through for a behind-the-scenes look at what went down as we brought a little piece of Tassie up to Sydney. Photos: Elise Hassey
Guests embraced the Tasmanian-style weather, keeping warm by fire pits with hot toddies
Waiters put the final touches on the table
Salsify with dried oysters and hand-picked Tasmanian sour herbs
Saint Helens calamari with roasted chicken broth
Hot apple toddy drinks were served to guests on arrival
Guests enjoying canapes created by David Moyle
Willie Smith's Organic Apple Cider direct from Tasmania was also on offer
Bay of Fires periwinkles steamed with aioli
Guests embraced the Tasmanian-style weather, keeping warm by fire pits with hot toddies
Lightly smoked Tasmanian Blackman Bay oysters smoked with Tasmanian nettles and served with preserved horseradish
David Moyle working his magic in the kitchen
Guests were also treated to tarot card readings
Mythical creatures lured guests into the main dining marquee
Mythical creatures lured guests into the main dining marquee
