Think summer, and think tomatoes. And when I think of tomatoes I think of famous tomato festivals of Europe. I invoke the sweet pungency of passata. The glorious reds and yellows and greens.
Sydney has it's own Tomato Festival that has grown to over 40,000 visitors and it's on again this February. The Royal Botanic Garden Sydney’s award-winning Tomato Festival Sydney returns for its fifth year on 17 and 18 February 2018, 10.00 am to 4.00 pm. Last year was a great success with all local artisan producers and growers participating in the festival, and it’s going to be even bigger this year. And bravo for the new theme of edible gardens and sustainability.
Film screening
Don’t miss this special screening of Seed: The Untold Story on Saturday 17 February, 4.30 pm
Few things on Earth are as miraculous and vital as seeds, worshipped and treasured since the dawn of humankind. After the movie, enjoy a glass of wine and nibbles and listen to Clive Blazey talk about heirloom seeds and Dr Brett Summerell about the seed conservation work at the Gardens as well as share in the Q&A.
Produce market
Stroll through the produce market for an incredible range of local producers and artisans with lots to taste and buy including regional olive oils and condiments from the Hunter Valley, smoked garlic and sea salt, local cultured butter, pickles and preserves, luscious cheeses, nougat, sourdough bread, chilli and pasta sauces.
Pukara Estate: from the Upper Hunter Valley produce a wonderful range of distinctive regional olive oils, vinegar and condiments.
The Original Smoke & Spice Company: sell a range of delicious smoked condiments including garlic and fermented Black garlic, smoked solar sea salt and lemon smoked solar sea salt.
Donna Does: specialising in exciting all-natural, homemade chutneys, jams, pickles and relishes.
The Chilli Effect: working with local chilli growers to bring a gourmet sauce range that combines the fresh flavours of hot fresh chillies with great spices and herbs.
Cornersmith: food is about following the seasons, not the latest fad. It’s about opening your eyes to the bounty available in your own neighbourhood and showing you best how to use it. Pickles and preserves available for sale as well as a tomato preserving demonstration in the Cooking & Learning Hub.
Pepe Saya Butter Co.: specialises in cultured butter made using the best local milk. The ‘culture’ in Pepe’s butter is the good bacteria (lactobacillus) which is added to the cream, fermented for 24 hours and left to ripen over 3 weeks. The cultures eat the sugar (Lactose) in the cream and turns it into lactic acid (souring the cream), which adds flavour to the butter. Fermented, Perfected then Churned.
Nougat Royale: before embarking on Nougat Royale, Ben honed his craft working with some of Sydney’s finest chefs, including Phillip Searle (Bentley Bar, Monopole and Yellow House) at Vulcans and Matt Moran at Moran’s and Aria.
Luca Ciano: passion, talent and great sense of humour are just a few words to describe the 2 Michelin Stars and multi award winning, Chef Luca Ciano. A range of his specialty pasta sauces will be available to taste and buy. “My wish, my mission is to have my finished product just like I would make and cook at home, for you to experience, enjoy, and share with your friends and family.” - Luca Ciano
Sonoma: artisan sourdough bakers. In a loaf of Sonoma sourdough there's freshly-milled flour, filtered water, sourdough starter and sea salt. In the people who bake it there's passion and integrity. Together, it’s a simple recipe for enduring quality.
New in 2018
Vannella Cheese Australia: Vito, the founder of Vannella Cheese Australia, began stretching and moulding formaggio in the Puglian town of Conversano in the 1970s, when he was just a teenager. After being taught by the master craftsmen in Lazio, Vito returned with the cheese handcrafting traditions that won him European awards. Today he brought his family’s tradition of handcrafted cheese to Australia and to the Tomato Festival Sydney. They will have a range of their specialty cheeses as well as their Mozzarella bar serving two dishes: Scamorza Chips and Caprese Salad.
Wild Kombucha by Ballsy Brewing: born after Matt and Lara returned from Maui, having been inspired by the vibrant energy of the Hawaiian Islands and the way they felt after drinking the local kombucha. Kombucha is an ancient beverage produced by the aerobic fermentation of tea with raw sugar. It has been referred to as the ‘Tea of Immortality’. Matt and Lara will be creating some special tomato inspired brews for the Festival.
Prosciutto di Parma: since Roman times, this geographically protected food became world renowned for its delicate and sweet flavour. Prosciutto di Parma producers are only located around Parma, within the Emilia Romagna region of Italy, where the mountain air is sweet, dry and aromatic.
Harris Farm Markets: a range of delicious heirloom and other tomato varieties will be available.
Beeswax Wraps Australia: the amazing eco-friendly alternative to plastic wrap. Washable reusable and more manageable than plastic.
Healthy Buddha Gardens: handcrafted Buddha Boxes waterproofed and ready-to-plant are made from recycling old fence palings and posts, bringing old hardwoods back to life. They are full of rustic charm and come in a blend of different coloured hardwoods and textures. Perfect for creating your edible garden.
Plant Sales
Visit the Growing Friends stall for a wide range of potted plants including Heartbreaker tomatoes and herbs as well as plants propagated from the Garden’s living collection.
Explore
Join a one hour free guided walk with one of our knowledgeable Volunteer Guides (10.30 am daily).
Competitions
And to top if all off there are four competitions (but enter now before February 4th): Tomato Relish/Chutney, Chilli Sauce, Passata Sauce Competitions Or for those with a green thumb, enter your prized home-grown tomatoes for the Best in Show Competition.
PLUS! EAT
Naturally, there are plenty of opportunities for you to taste tomatoes at the Tomato Festival! Put your palate to the test and take part in the free Diggers Heirloom Tomato Taste Test (11.30 am - 1.00 pm daily). Relax in the ever-popular Relish ‘pop-up’ cafe & bar featuring innovative tomato inspired dishes. The Dessertmakers are back with mouth- watering desserts that are 100% natural with no preservatives.
Longest Tomato Lunch
Book your tickets and join us at our 70-metre-long table and be part of the ever-popular Longest Tomato Lunch on Saturday 17 and Sunday 18, 12.30 – 2.30pm.
The foreshore lawns will be transformed into a fabulous long lunch setting. Enjoy a three-course tomato inspired Italian lunch designed by the 2 Michelin Stars and multi-award-winning chef, Luca Ciano. The menu includes share plates and individual items, replicating a traditional Italian family feast.
Relax, sit back and enjoy a long lunch with great company, live music while looking out over the most spectacular botanic garden and harbour in the world.
Tickets on sale now until Thursday 8 February 2018 unless sold out beforehand.
Degustation Brunch
Join us for a delicious Tomato Degustation Brunch on Saturday 18 and Sunday 19 at the Botanic Gardens Restaurant. Start the day with a Bloody Mary and let Head Chef, Matt Fletcher's delicious tomato-filled menu tantalise your taste-buds before heading off to enjoy the Festival!
Cooking & Learning Hub
Attend free gardening talks and cooking demonstrations in the Cooking & Learning Hub. Sessions include how to make mouth-watering desserts, tomato preserving with Alex Elliott-Howery from Cornersmith, along with gardening talks from industry experts. Learn how to grow heirloom tomatoes and get top tips for growing edible gardens. Come and learn the secrets of simple seasonal Italian dishes, from celebrated chef Luca Ciano who honed his skills in the 2 Michelin-starred restaurant ‘Il Luogo di Aimo e Nadia’ in Milan.
Date: 17 and 18 February 2018
Times: 10.00 am to 4.00 pm
Location: Band Lawn and Flowerbed Lawn, Royal Botanic Garden Sydney (on harbour foreshore). Best to enter Garden via the Woolloomooloo Gate or Henry Lawson Gate from Mrs Macquaries Road or Queen Elizabeth ll Gates from Circular Quay
Cost: the Festival is FREE (with some paid elements).