restaurant the dish Cooking in the Park to be a Festivale crowd pleaser

One.xa0Launceston's most talented chefs will showcase their skills during the festival this year.The event will be transferred from John Hart Conservatory of Music to the city park to allow the eventxa0Growth.On Saturday, Paterson chef Chris Williams's cataract will open the series at five o'clock P.M. before chef Nathan Johnston cooks at Hazelbrae House.Stillwater and black bull executive chef Craig will continue the series on Sunday, with celebrity chef Karen Matini set off a storm in the afternoon.Christopher Wright, chef at the terrace restaurant, will complete the seriesxa0Later that dayPatterson boss Karen Burbury's cataract says it's a great honor for someone to recognize Launceston's chef."What Festival?xa0"We are showing how good we are all," Mrs. Burbury said ."."Ixa0I'm really honored to think that Chris isxa0Stillwater and Chris of the casino, and even the will of Natt of Hazlebury."They are very talented chefs.Chris himself travels around the world and has worked in Michelin-starred restaurants.Mrs. Burbury said that the cooking in the Park provided the locals with the opportunity to interact with people in the areaxa0Chef."It gave us a chance.xa0"Because everyone only sees the team outside the house, people can get in touch with our chefs," she said ."."It will also give people the opportunity to try and replicate the dishes the chef is making at home.The cooking in the park will consist of five chefs, which will be carried out every hour.Long demoChefs will share secrets, inspire people to try something new at home and provide recipes at each meeting.The event is included in the ticket price.Williams will use the ingredients from the harvest hotel Launceston to make a dish full of simple and natural flavors.Williams will make a Spanish-language using the sausage from the Gnomon pork Hills and The Robur goat pie from Tasmanian Food Co-style feast.He chose Spanish cuisine because he has traveled throughout his career and Spanish cuisine is his favorite.Williams believes that tazhou is famous for its seafood and likes to cook with fresh scallops.Johnston will showcase fresh seasonal vegetables to create Italian ideas.Chef Hazelbrae, in his twenties, works in French, Italian and Nordic Michelin restaurants.Star Kitchen in LondonHis vegetable production will use cheese from the winding valley and the Pyndana dairy farm.He will also purchase vegetables from the harvested Launceston and plan to use his home --Tomatoes and hazelnuts grown.Will grew up in the state as a natural ambassador for Tasmanian produce, but he will eat with Japanese inspiration.He is going to cook Japanese food.Local Chickenxa0xa0Nichols, marwasabi, milk products from the Valley of the stream, and chicken.This dish will bexa0xa0Hot potato noodle salad, okra, Japanese chili andxa0Katsuobushi.Will is an advocate of "less is more" and his philosophy is to make high-quality ingredients speak for themselves.He said the classic training, the influence of Australia and the best products in the country allowed himxa0To create a "quality does not compromise" dish.Matini said she was excited to read through the freshest and best ingredients offered by Launceston harvest.Martini will use Nicole's chicken to lift the "daily" chicken salad to the center-Fresh seasonal produce from the day, a platter full of taste.She will also "sync" to make a seafood dish that can be remade at home."I want to get people together with food," she said .".Wright will cook a dish of "modern Australian cuisine" while cookingxa0Summer scallops with vanilla tomatoes.He believes that traditional food has not yet been found in Australia.xa0Tasmania is the best place to produce quality produce.Wrightxa0Some local ingredients were selected from Tasman food,xa0Including Robur Farm goat milk and shima wasabi to reinforce his "delicate" Tasmanian scallop dishes.