ECHO FESTIVALGOERS. PIC CREDIT: PUDDLEHUB
MOUTNAIN BIKING AT MT OWEN
MASSIMO MELE (LEFT) WITH THE GRAIN OF THE SILOS TEAM
THE NATIVE BOUNTY FEAST. PIC CREDIT: DEARNA BOND
YOGO AT ECHO. PIC CREDIT: SUMAN PARAJULI PHOTOS
offering a genuine paddock to plate experience.
About ECHO Festival The East Coast Harvest Odyssey, known as ECHO Festival, has become known for weaving together immersive sensory experiences around the traditions of harvest, old and new. This boutique festival guides guests on a journey of exploration that encompasses all the senses – taste, smell, sight, sound, and touch. About the Organiser Tasmanian songstress, Ange Boxall, has performed, written, recorded, and released albums throughout the USA, UK, Europe, and Australia. Ange has been a professional Singer-Songwriter, Performer and Recording Artist for 25 years. Graduating with a Bachelor of Fine Arts from the UTAS Art School in 1996, double-majoring in painting and photography. It was during this time that she began her professional music career which would take her to Melbourne and then further afield to London, Europe, and the US.
The feast is set up especially for the occasion within an 1820’s stone barn, with patrons seated on haybales at tables styled with natural fabrics and local floras under festoon and candle lighting. It again promises to be an unforgettable evening. The 2024 entertainment line-up includes the Lennon Wells band, Melbourne’s killer ‘Queenie’, and queen of drag herself, Pussay Poppins, along with an array or talented Tasmanian musicians and DJs. With BYO camping available onsite and general admission tickets starting at just $75 plus booking fee, festival goers can enjoy a full day of fun for under $100. A free shuttle service will be running from central Swansea to the historic ‘Redbanks’ Site on Friday evening and throughout Saturday. Sunday morning has a yoga offering, followed by a suggested itinerary of local offerings and experiences.
Visit https://echofestival.com.au/ for more information and to purchase tickets.
29 Tasmanian Hospitality Review February/March Edition
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