A toast to the fresh produce of Tasmania

Celebrity chef Massimo Mele and his kitchen team at Grain of the Silos will host a special dinner to salute the quality of Tasmanian fresh produce. 

Mele, Thomas Pirker and new kitchen addition Mika Chae (formerly of Attica in Melbourne) will work with Tasmanian producers to showcase a menu of fine local produce. 

The producers will also be at the dinner to talk about the produce, how it is grown and what makes it so significant. 

The dinner will be held on Thursday, August 5, at Grain of the Silos in the Pepper Silo Hotel in Launceston. 

The cost is $145 per person including welcome drinks on arrival and canapés followed by a shared-style menu curated by food director Mele (above) and executive chef Pirker. 

The dinner is a lead-in to the AgriCultured festival weekend.

“Working with hyper local producers whom we know and have built relationships with is fundamental to the food philosophy at Grain," says Mele. "The quality of produce in northern Tasmania is some to the best in the country and having access to such exceptional local, seasonal ingredients is a pleasure. 

"We know our growers by name, we know and understand just what it takes to get the produce to our door. This understanding allows us to keep working together and allows us to deliver a better dining experience."

Among the menu items will be abalone fritter with smoked oyster and lemon myrtle; hand-rolled macaroni with king brown mushrooms and fresh truffle; king george whiting, cooked over the coals served with stinging nettle butter and Tasmanian lamb shoulder. 

See https://grainofthesilos.com.au/blog/meet-the-producers-dinner