and sustainability, offering valuable insights into the future of food. The event pairs thought leadership with feasting, featuring a long lunch that translates the regional paddock-to-plate philosophies into delicious dishes. Friday evening, the spotlight shifts to The Science Behind Your Plate dinner at Mudbar Restaurant which offers guests a deep dive into the role of science in shaping what we eat, hosted by the Tasmanian Institute of Agriculture. On Saturday The Journey will take place in the White Hills district just outside Launceston. An immersive regional experience, The Journey invites guests to explore Northern Tasmania’s vibrant agritourism scene through farm visits, storytelling, and sensory discovery. In Legana Fermen Tasmania is set to launch the groundbreaking new Fermentation Hub, a vibrant celebration of the art and science of fermentation. To mark the occasion, fermentation icon Holly Davis will lead an immersive hands-on workshop, offering attendees the chance to learn from one of the best in the field. Saturday’s program concludes with a bold and beautiful tribute to the primal methods of fire cooking and fermentation with the Fire + Ferment Dinner, hosted by chef and sustainable food champion Matt Adams at Timbre.
The festival closes on Sunday with The Social Lunch — an intimate, community-driven experience where guests are welcomed into local homes for a shared meal prepared by some of Launceston’s most cherished home cooks. Donation-based it’s a fitting finale that captures the generosity and connection at the heart of the agriCULTURED ethos. Funded by Events Tasmania and Launceston City Council, agriCULTURED 2025 promises to be an unforgettable week of meaningful conversation, memorable meals and community collaboration. Tickets and full program details are available at www. agricultured.com.au
FIRE & FERMENT. CREDIT: SHERIDAN NILSSON
MEET THE PRODUCERS. CREDIT: SHERIDAN NILSSON
35 Tasmanian Hospitality Review June/July Edition
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