APRIL 2018 | David Claridge
A BAD forecast in March looked to hamper the Tasmanian Garlic and Tomato Festival in Selbourne, but many came anyway and were rewarded with almost clear skies and delicious snacks.
Event Organiser, Annette Reed, said that for their fourth year they were hoping for 2000 people to visit, but were concerned the weather would impact numbers.
“It is just wonderful to see so many braving the weather to come out,” she said.
The event started in 2014 as a project to look at alternatives for what to do with small farms.
“We started a small festival with a few volunteers, it went so well that we kept going every year.”
Hobart Chef, Luke Burgess, was on hand to make mole oaxaca, a sauce used in Mexican Cuisine.
“Garlic and Tomatoes aren’t indigenous to this part of the world so it is interesting to see what we can grow here,” he said.
There was a lot of tasting available with dozens of tomato’s of many different shapes, sizes, colours and tastes. Patrons could buy many of the tomatoes or ready-made garlic and tomato products.
Desiree Will and her friend from Devonport were amazed with the variety available.
“I’ve been trying to get here for two years and today we were coming, rain hail or shine.
“There was a tomato that tasted like a pineapple and another where the skin peels off.”
Photo | David Claridge