Town square: get involved - 5-14 April 2019 - Tasting Australia
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town square: get i nvo lved 5–14 Apri l 2019
THE TASTING
AUSTRALIA STORY
5-14 April 2019
Tasting Australia is the country’s “most intriguing, engaging and surprising gastronomic festival”
The Australian.
For 10 days there is an explosion of eating and drinking right across Adelaide and regional South
Australia. World’s Best Restaurant-listed chefs pop up in off-road wonderlands, the country’s leading
winemakers/brewers/distillers descend on the city in droves, and the heart of Adelaide comes alive with
the freshest flavours and ideas in one central feast; Tasting Australia offers an abundance of culinary
experiences like no other.
One of the country’s longest-running food and drink festivals, Tasting Australia showcases Adelaide and
its surrounding regions as a paradise of exciting talent, bold innovation, and above all, delicious food,
wine, beer and spirits.
Tasting Australia will be held from April 5-14, 2019, giving participating businesses two full weekends of
trade and events to take advantage of during the festival.
In 2018 the festival made waves by reaching new regions, boasting a strong line-up of international and
national chefs, hosting the inaugural Tasting Australia Spirit Awards, attracting more visitors than ever
before and impressing industry through the hugely successful Australian Tourism Exchange welcome
gala for 2300+ travel agents and tourism retailers.
In 2019, you can be part of that story – join the Tasting Australia team and let our audience discover you.
Watch our 2018 highlights here.
2
creative team
Simon Bryant Jock Zonfrillo Cheong Liew
FESTIVAL DIRECTOR PROGRAMMING DIRECTOR PATRON
3
2018 overview
I0 54K 41K 3K
DAYS
AT T E N D E D TOW N
BED NIGHTS
I N T E R N AT I O N A L
5K
I N T E R S TAT E
S Q UA R E GUESTS GUESTS
In 2018 Tasting Australia – Adelaide’s premier ten-day eating and
drinking festival – was the biggest ever with 54,000 people visiting
the festival hub, Town Square, in Victoria Square.
Thousands of tickets were sold across the entire program, with growing
interest in regional events such as a two-day flour milling and baking
workshop and farm tours selling out well in advance of the festival.
The breadth of events – from lunches to tastings, dinners to tours,
celebrity guest appearances to hands-on masterclasses – were well
received by Tasting Australia guests who are hungry for an authentic
experience that heroes flavour, personality and informal excellence.
4
6/21/2018 The Advertiser, Saturday, April 14, 2018, pages from 117 to 117 6/5/2018 The Advertiser, Saturday, April 21, 2018, pages from 1 to 1
4/3/2018 The AGE, Tuesday, April 03, 2018, pages from 54 to 54
6/5/2018 The Australian, Tuesday, April 10, 2018, pages from 10 to 10
4/26/2018 The Advertiser, Wednesday, April 11, 2018, pages from 29 to 29
http://metros.smedia.com.au/theadvertiser/PrintPages.aspx?doc=NCADV/2018/04/21&from=1&to=1 1/1
http://todayspaper.smedia.com.au/theage/PrintPages.aspx?doc=AGE/2018/04/03&from=54&to=54 1/1
http://enews.smedia.com.au/theaustralian/PrintPages.aspx?doc=NCAUS/2018/04/10&from=10&to=10 1/1
http://metros.smedia.com.au/theadvertiser/PrintPages.aspx?doc=NCADV/2018/04/11&from=29&to=29 1/1
2018 Media Coverage
http://metros.smedia.com.au/theadvertiser/PrintPages.aspx?doc=NCADV/2018/04/14&from=117&to=117 1/1
In 2018 Tasting Australia
Feature on The World’s 50 Best
hosted approximately
Instagram feed with highlights
50 media across the festival, from academy chair Cemre Narin.
including 20 media from (10 posts gathered more than
interstate and overseas 15,000 likes and comments).
including a mix of press, This included a post from Karena
Armstrong’s Associated Event,
magazines, online, television
“Garden to Plate”.
and radio journalists.
$I3.8M I082 39M
E S T I M AT E D MEDIA ITEMS R E AC H
P R VA LU E generated about of coverage
for 2018 event the 2018 event 20I8
Tasting Australia featured in:
Sunrise Broadsheet
The Australian Woman’s Day
Gourmet Traveller ABC national radio evenings program
Good Food (The Age, Sydney Morning Herald) Sky News
Australian Financial Review Life and Leisure News Limited mastheads
Jetstar magazine The Upsider
Selector Magazine delicious Magazine “For people who
travel through the lens
of food, South Australia
is a hot spot right now. It
has a really good mojo.”
Kerrie McCallum –
editor-in-chief
of delicious magazine
5
Social Media Coverage
Public appetite for Tasting Australia content via digital platforms and social media channels is
growing steadily. The event speaks to a dedicated database of 25,000 people nationally and an
engaged audience of 20,300 on Instagram and 21,000 on Facebook.
Over the campaign website sessions increased by 40% on 2017 figures, with almost 85,000
sessions logged during the event and more than 270,000 over the entire campaign.
25,000
22,500
20,000
17,500
67K
15,000
12,500
F O L LOW E R S
10,000
TOTA L F O L LOW E R S 7,500
65% 5,000
INCREASE 2,500
0
2017 2018 2017 2018 2017 2018
34% 43% I43%
INCREASE INCREASE INCREASE
6
BENEFITS FOR
TOWN SQUARE VENDORS
Joining Tasting Australia as a Town Square vendor allows All revenue from sales in Town Square remains with the
you to use the Tasting Australia logo to market your stall holder. Further details about what is supplied for
involvement in the festival. each site are available on the application form.
You will also benefit from the overarching marketing Tasting Australia is a platform to showcase your product
and communications activities for the entire festival and to a highly engaged and hungry audience – draw on the
may receive additional support through various targeted authority and industry respect the Tasting Australia brand
digital, social and publicity campaigns. has built over 20+ years; this is your chance to take part.
Provide access Opportunity
to national and to collaborate PR and Marketing
international with other assistance
audience businesses
Platform to Be a part of
Inbound interstate
launch a new South Australia’s
and international
product, dish premium food and
media
or brand beverage festival
Activating to Inclusion on the
Inclusion in the
captive food and Tasting Australia
Tasting Australia 2019
beverage-loving website, e-newsletter,
printed program –
audience social media channels
distribution in
The Advertiser
Broadcast your statewide, plus
additional 40,000 Dedicated
brand to a wider
locally and interstate contact person
audience
7
2019 THEME: SMALL PLATES
A snack. A Feast. A share table. heatre! In 2019 Tasting Australia is calling on
T
This is Tasting Australia’s Small Plates. stallholders to show guests exactly how their food
is made; the cooking and assembly of your dishes
Curated by us - the festival’s creative team –
should be on proud display, creating a feast for the
Small Plates will be the city’s go-to food mecca
senses and whetting the appetite for more. As the
from April 5-14.
festival will now take place in early April, fire is no
Situated in the heart of the CBD – Victoria Square longer the centrepiece of this public dining space –
– Tasting Australia’s free festival hub Town Square Small Plates is all about flipping, whipping, smoking,
attracted more than 54,000 people in 2018, and still steaming, grilling, braising, pulling and presenting
the public appetite for authentic, delicious food is irresistible food.
unwavering.
asting Australia embraces the diversity of Adelaide’s
T
Tasting Australia invites local restaurants, caterers and food culture and welcomes recipes and dishes from
food purveyors to apply to be part of Small Plates in all around the world: empanadas, hoppers, roti,
2019, to offer the festival’s discerning and ravenous raclette, pakoras, pancakes and much more.
guests new, exciting and moreish morsels.
As the public face of Tasting Australia’s incredibly
Small Plates is all about: popular festival hub, we invite you – our valued
vendors – to push the boundaries, to challenge the
raditional recipes, family heritage and authentic
T
norm and to reach for the very best plate of food that
cuisine live showcasing a specialist skill( stretching
represents you.
Roti dough, hand stretching noodles ect )
We will be there to support and guide you, and to
ishes that hero the best of South Australian
D
ensure that Town Square reflects the rich tapestry of
produce on the plate
South Australia’s thriving food scene.
lates worth $6 to $10 each that can be amassed
P
to create a meal, to grab as a snack-to-go or to be
Looking forward to the taste testing!
added to a smorgasbord among friends and family.
Think of it as a roving grazing plate, drawing guests Cheers – Simon Bryant and Jock Zonfrillo
through the entire venue in search of the perfect bite.
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APPLICATION REQUIREMENTS
Each vendor must provide a minimum of six selections – vendors are
welcome to supply more than six menu options and the creative team
will select the preferred offerings.
The menu must include five savoury options (one gluten free, one
vegetarian or vegan) that are all variations on one or two hero methods
ie. five different dumpling fillings, five different toppings for hoppers.
The sixth menu item could be a dessert. There is also a need for
specialist dessert and specialist savoury offerings.
We want specialists, and theatre where cooking apparatus are central
to the stall, in full view of the public and to create a visual spectacular
for guests. This is the hero for each vendor, along with the specialist
product, that then has variations because of change of protein or sauce
– less is more here
Price point guide
The bulk of the dishes should range from $6 to $10 … but if you want
to throw a lobster / wagyu or liquid gold in one of your offerings as
a Signature Dish of the Day /Week we understand, and invite you to
charge accordingly. This should be something exceptional that really
adds value to your regular menu.
Dishes must be easy to eat, stand up, portable and fast to serve.
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PRODUCE GUIDELINES
We will showcase South Australia and the country’s Qualifying options for vendor cuisine
best produce according to the following guidelines: and execution
outh Australian produce will always be favoured
S Limitations of site
providing it is recognisable and on par or close to
The sites are predominantly gas and fire powered
being identified as the country’s best. If we cannot
(electricity is not readily available), with cold storage
source SA produce in quantity, quality and specification
considered and allocated.
required then interstate suppliers will be approached.
Cooking and assembly must be theatrical,
endors must have a hero South Australian ingredient
V
spectacular, but most importantly authentic.
as a menu leader, that is clearly branded, and is an
NO ACTION, NO STALL.
integral part of dish descriptor.
Some thought starters:
econdary ingredients can be from SA or Australia-
S
wide and may be mentioned but not essential. re pits (yakitori, kebab/sticks, rotisserie)
fi
w ok/fryers (noodles, hoppers, pizzetta/fritta)
he quality should reflect the standard of the Glasshouse
T
s teamers (bao, dim sum, gyoza)
Kitchen (Tasting Australia’s flagship fine dining experience)
w ood and tandoori ovens (calzones, baked goods)
but in fast, accessible, great value propositions.
g as burners
he public food offering must celebrate the festival’s
T
key themes of people, produce and place.
10TASTING AUSTRALIA
IS HUNGRY FOR
Korean: mandu, dak-kkochi German: various wurst, schnitzels, Sri Lankan: hoppers (plain/string),
skewers, gukhwappang bun, pajeon krauts, Käsespätzle, Bienenstich, watalappan
pancakes, tteokbokki eintopf
Indian and Malaysian:
Japanese: yakitori grills, soba Italian: calzones or pizza fritta, chaat, samosa, pakora, roti, idlis,
noodle, sashimi stations single slice pizza, Porchetta plates/ halwa, kulfi
rolls, arostocini, arancini, gelato
Chinese: steamed buns, yum Thai: pad thai, satay, sticky rice,
cha (traditional dim sum style), Turkish: doner kebab, gozleme, som tam, rat na, lok-lok, woks
roujiamo ayra (yogurt drink)
Argentinian: Choripan, asado,
Spanish: pintxos, tapas, ceviche, Mexican: elote, tacos, churros, tres empanada, Garrapiñada, alfajor,
jamon leches, tostada, quesadillas flan mixto
Brazilian: Picanha, Pastel de queijo, Vietnamese: bao, banh xeo, goi Other
Kibe, acarajé cuon (cold rolls)
French: Crêpes, raclette, Polish: bagels, kluski dumplings,
Delicatessen, pates, terrines, cured baked potatos, Naleśniki- fruit
meats, breads, patisserie pancakes
11TOWN SQUARE:
HOURS OF OPERATION
FRIDAY 5 APRIL 11am–12am
Site fees are $8500 (plus GST)
SATURDAY 6 APRIL 11am–12am and equate to approximately
10% of historical and anticipated
SUNDAY 7 APRIL 11am–11pm gross revenue.
MONDAY 8 APRIL Closed Applications close on
Tuesday 12 February (5pm).
TUESDAY 9 APRIL 11am-9pm
Contact Tasting Australia
WEDNESDAY 10 APRIL 11am–11pm operations manager and
programming producer
THURSDAY 11 APRIL 11am–11pm
for enquiries:
FRIDAY 12 APRIL 11am–12am Ben Snodgrass
SATURDAY 13 APRIL 11am–12pm tastingaustralia@sa.gov.au
8463 4634
SUNDAY 14 APRIL 11am–6pm
Town Square opening times are subject to change.
12For more information about
town square, please contact:
Ben Snodgrass
Operations Manager and Programming Producer
tastingaustralia@sa.gov.au | 8463 4634
TASTINGAUSTRALIA.COM.AU
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