
Image: Our talented team of chefs in front of the Black Box Kitchen.
Presented by OAK Possability, over 150 guests stepped into a garden party full of possibilities as Hobart City Hall was transformed into an opulent garden paradise, complete with trees, festoon lighting, a garden path and even a caravan in the form of Black Box Kitchen.
The event was a celebration of premier food and wine with local suppliers generously donating the best produce Tasmania has to offer. Our elite group of chefs delivered a 6 course gourmet feast to remember featuring dishes such as chargrilled Mures blue eye, tamari and ginger ale cured Huon Salmon, Korean red braised TasFresh pork belly, and overnight Huon Valley Meat Co. beef shin to get the taste buds watering.
A Taste of Possibility was a huge success and we were able to raise a total of over $15,000. Funds raised will go towards construction of a transition to independent living training space and upgrades to the OAK Men’s Shed. These much needed programs support people with disabilities on their path to independence and provide valuable recreational and social opportunities. We have been fortunate to receive a Hobart City Council Community Grant to go towards costs of the event.
Hosted by WIN Television’s Lucy Breaden, the interactive feast featured live crosses to the kitchen, treating guests to a glimpse into what was being prepared, together with interviews with our talented chefs throughout the evening.
One of the highlights of the night was a live cooking demonstration led by Chef Phil Piper from Entally Lodge. Guests watched while the dessert course of Ashgrove and Anvers chocolate liquid nitrogen ice cream which was prepared before their eyes. This was served with a delectable “edible garden” of Christmas Hills raspberry macaroons and more.
Guests were entertained by local folk sensation The Surreal Estate Agents, with a thrilling live auction later in the evening bringing an extra level of excitement to the room. We were also very lucky to be joined by special guest Matt Bugg, fresh from his silver medal win at the 2016 Paralympic Games in Rio.
We would like to thank our incredible chefs for all of the work they put into the event; Executive Chef Paul Foreman (Kalis Hospitality and Black Box Kitchen), Executive Chef D C Lim (Munchies Street Food), Executive Chef Ruben Koopman (Frogmore Creek), Executive Chef Phil Piper (Entally Lodge) and Executive Chef Craig Will (Stillwater and Black Cow Bistro).
A huge thank you to our guests for their donations, all the volunteers and everyone involved in making the night a success. A special thank you to our generous sponsors fore their continual support in making this worthwhile event possible.
View all the images from the event on our Facebook page here.
Find out more about OAK Tasmania here.
A Taste of Possibility is an annual event. If you would like to get involved or find out about ticketing information, please email fdawes@possability.com.au