WITH APPLICATIONS FOR TASTING AUSTRALIA’S ASSOCIATED EVENTS OPEN FOR 2020, WE SPOKE TO KANE POLLARD FROM TEA TREE GULLY’S TOPIARY ABOUT HIS EXCITING EXPERIENCES WITH THE PROGRAM.
Having been involved in Australia’s premier eating and drinking festival for the past four years, Kane said it’s a fantastic opportunity for businesses to introduce themselves to a new audience.
“Tasting Australia was a great way for us to get our ethos out into the world a lot quicker and to a bigger base of people who simply love and appreciate food and wine,” Kane said.
“It’s been a great way for us to see progressive growth with more and more tickets selling each year.”
Following the success of his events in 2017 and 2018 – including a dinner based on what was grown from their garden by seed and paired with Yorke Peninsula seafood – Kane was invited to cook in the prestigious Glasshouse Kitchen in 2019.
He cooked in the Coast themed Glasshouse Kitchen alongside the likes of Austrian chef Philip Rachinger, Amy Hamilton from Liberte in Albany, and Adelaide’s Jessie Spiby.
“I spent weeks preparing myself and getting everything as sorted as I possibly could, and it paid off because I was able to not only meet local, national and international chefs, but was also able to serve my dish to people who understand and enjoy fantastic food,” Kane said.
“All the chefs were absolutely fantastic…and I’ve been in contact with them all since, making it even more of a positive and enjoyable experience for us all.
“[Plus] when I was cooking in the Glasshouse Kitchen, our event Waste Not, Want Not sold out for the first time ever, which was amazing!”
He told tastingaustralia.com.au that having the opportunity to be a part of the festival in such a way was a standout moment.
“Representing South Australia in one of the biggest Australian food festivals has always been the number one dream for me, and the pinnacle of where a chef can get in the state, so being asked to do that was beyond words.”
For those contemplating hosting an Associated Event at their own café, restaurant, bar, winery or distillery in 2020, he said go for it.
“It’s just like holding any other event – it wasn’t any harder or more expensive – and it is such an incredible platform to be a part of, especially for people like us at Topiary. We have quite a unique ethos and want to make a difference in the food and environment scene, so [Tasting Australia] truly gives you a loud voice to use during that period,” he said.
“It’s the most exciting time of the year!”