30TH May 2019
[FOR IMMEDIATE RELEASE]
Feisty Tasmanian showcasing Tassie Wild Foods, Beaconsfield this Saturday
Rees Campbell, Wynyard based author of Eat Wild Tasmanian, will present a Tassie Wild Food workshop in Beaconsfield this Saturday 1st June 11am.
“Our Tasmanian edible native plants should be so much more than just “gourmet garnishes” on the edge of expensive restaurant dishes, they can be the main event in a home-cooked family meal, says Ms Rees Campbell, aka Feisty Tasmanian.
“We want to promote Tasmanian plants as useful, functional, edible…conservation through gastronomy. Almost all of these plants can be easily grown in our gardens – they are, after all, Tasmanian natives,” says Ms Campbell.
Rees will be showcasing a variety of Tasmanian Wild Foods, many grown in her Wynyard property Murnong Wild Food Garden, including recipes and food tastings.
“We are thrilled to host this workshop to learn more about Tassie Wild Foods that we can and can’t eat,” says Ms Kym Blechynden, President, Permaculture Tasmania.
“Many people are unaware of the amazing foods we can grow and eat that are from Tasmania. In addition to the great taste, eating locally grown foods means low food miles and less impact on the environment than if our food was flown in from overseas, says Ms Blechynden.
Rees Campbell is the Wynyard based author of Eat Wild Tasmanian, which explores 138 edible Tasmanian native plants. It shows you what they look like and how to grow them, as well as 100 recipes to enjoy. For more information: https://feistytasmanian.com/ or www.permaculturetasmania.com
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Media contact: Ms Kym Blechynden 0402 317 812 firstname.lastname@example.org
Photo opportunity and interviews with Kym and Rees in the lead up to the event in Wynyard and Launceston, and on Saturday 1st June from 10am at Beaconsfield House, Grubb Street. There will be a variety of Tasmanian Wild Foods – as fresh ingredients and various prepared recipes – to taste and photograph.