Think Tasmanian First
Award-winning winemaker Tom Wallace urges Australians to support Tasmanian producers this festive season by choosing local sparkling wines and fresh seafood.
Highlighting the island’s pristine environment and cool climate, Wallace, Senior Winemaker at Pirie, emphasizes the exceptional quality and unique pairing options of Tasmanian produce.
He notes that indulging in local products not only offers a superior culinary experience but also supports sustainable practices and the local economy.
From oysters to salmon, Tasmanian seafood paired with sparkling wine is the perfect addition to Christmas and New Year celebrations.
Messina Bao Mania
Double Chin Eats (DCE) is celebrating its World Square grand opening with a three-day pop-up collaboration featuring Gelato Messina from 20–22 December.
The star attraction, Messi-Chin Gelato Bao—a fried bao bun filled with Messina gelato—will be available in limited servings of 300 per day.
Alongside the exclusive treat, visitors can enjoy discounts, claw machines, and a chance to win free dim sum for a year.
Flavours include Coconut & Lychee, Pistachio Praline, and more.
Don’t miss this sweet and savory celebration in the heart of Sydney.
Truffle Festival Revamp
Truffle Kerfuffle Inc., the not-for-profit organization behind the annual Manjimup festival, is seeking committee members to help reimagine the 2025 event.
Known for celebrating the region’s prized black truffle, the festival aims to return to its roots while maintaining its community focus.
Manjimup produces 85 per cent of Australia’s black truffles, valued at up to $3,000 per kilogram.
The 2025 event is expected to feature a refreshed format, with details to be announced.
Interested individuals can apply by emailing board@trufflekerfuffle.com.au before 20 January.
The annual general meeting is scheduled for 17 February.
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