2025 Full Programme now live!
Our full Festival Programme includes a site plan, details & timings of all presenters & demonstrations, sponsors, and all the festival details! We will have printed copies at the gate, but to save on festival-related waste, we encourage you to download & view it on your device!
Cooking Demonstrations
Rees Campbell
Rees Campbell was born and lives in beautiful Tasmania which has imbued her with a sense of wonder and passion for the natural world, conservation and environmentalism. Author of the sell-out Eat Wild Tasmanian and its new expanded edition Eat MORE Wild Tasmanian, Rees extended her repertoire to include sea vegetables and has written The Seaweed Supplement.
As the Feisty Tasmanian, Rees also makes a wide range of preserves and baked goods from her home grown harvest as part of normalising eating Tasmanian native land and sea plants as integral to our mixed horticultural and culinary heritage. For the festival, Rees will cook up some dishes integrating tomatoes and garlic with native edible plants – let your taste buds be amazed and delighted.
Rees will be doing cooking demonstrations in the Pavilion at 11:15am and 2:15pm.
Antoine Martindale
Antoine Martindale was born in Montreal, Quebec, Canada. Every summer, his interest for food and nature grew as he spent his summer holidays on his grandparents’ farm. After graduating high-school, Antoine attended the Institute of Tourism and Hotellerie of Quebec, which ended with an internship in a three Michelin star restaurant in Haute-Savoie, France. He then went on to travel the United-States and Europe, working in several different restaurants and soaking in a variety of cultures from around the world.
After working for six years, including his final two years as the Executive Chef, at acclaimed restaurant in Montreal, Hoogan & Beaufort, Antoine and his partner packed their bags and moved to Australia. He is now Sous-Chef at Josef Chromy Winery, where local and native produce are at the forefront of their menu. For the festival, Antoine will bring recipes from his trips around the world, and some of his favorites to cook at home.
Antoine will be doing cooking demonstrations in the Pavilion at 10:00am and 1:00pm.
Long Table Lunch
Savour the ultimate foodie experience at the Long Table Lunch during the Tasmanian Garlic & Tomato Festival! Indulge in a delicious six-course degustation menu that showcases the finest locally grown Tasmanian garlic and tomatoes, expertly prepared Quamby Estate’s talented chef. Each course highlights the vibrant flavours and versatility of these star ingredients, served in the picturesque setting of Quamby Estate. Gather with fellow food lovers for an unforgettable afternoon celebrating the best of Tasmania’s fresh, seasonal produce!
Tickets include lunch, a glass of wine on arrival, and general admission to the festival. Lunch attendees will have to arrive at the Quamby Homestead by 12:15pm on festival day, for a 12:30pm lunch.
Quamby Homestead Tours
Step back in time and uncover the rich history of Quamby Estate during the festival! Join the Quamby Estate team for an exclusive guided tour of the nearly 200-year-old Quamby Homestead—a Tasmanian treasure steeped in legacy.
Once the residence of Sir Richard Dry, Tasmania’s first locally born Premier, this iconic homestead earned the title of the “Government House of the North.” Imagine the grand gatherings of colonial leaders who came together under this roof to champion the end of convict transportation, draft the Tasmanian Constitution, and envision the growth of the State’s railways.
Don’t miss this rare opportunity to peek behind the curtains of a historic landmark that shaped Tasmania’s story. Tours will be held at 10am, 11am, 2pm, and 3pm, and are a gold coin entry fee.