This family-run business specialises in authentic Indian cuisine. From traditional curries and biryanis to tandoori delights, every dish is crafted with the finest ingredients and a perfect blend of spices. Their signature lamb korma, made with premium lamb from Tassie Farms in Grove, showcases their commitment to pairing authentic Indian flavours with Tasmania's finest produce, ensuring a true taste of India. 

Where Spain meets Tasmania! Kiltro Street Food are culinary artists crafting authentic Spanish dishes with the finest local ingredients. Using traditional Bomba rice and real saffron, they honour Spanish techniques while celebrating Tasmanian flavour. At the festival, savour their delicious signature paella, showcasing Tassie free-range pork belly & chicken with mushrooms from Southern Caps Mushroom Co as the hero ingredient—a perfect fusion of Spanish tradition and Huon Valley excellence.

Casa Tuga, a family-run Portuguese food stall bringing authentic flavours from their village in Portugal to the Huon. Pairing traditional recipes with local produce, their Pastéis de Nata (Portuguese tarts) feature eggs from their backyard and Sparrow Foot Farm Franklin, while traditional Bifanas (Portuguese pork sandwiches) are served on fresh Bottega Cripps bread. Alongside Portuguese churrasco chicken and chips, every dish celebrates heritage and community through food.

Taco Taco heads south! After 14 years serving the Hobart community, they’re thrilled to join Taste of the Huon for the very first time. They’re bringing a menu that’s a love letter to the Huon Valley—fresh local harvests meeting bold, zesty street food. Working closely with local producers such as Valley Fresh Farm & Appinoka Regenerative Farming - they’ve created exclusive flavours that celebrate the best of the Valley. Expect the same Taco Taco heart you know and love, reimagined for the Huon. 

Queen Sheba Injera shares traditional Ethiopian home-style cooking made with care and heart. Built around injera—soft, spongy and gently tangy—their dishes are served with richly spiced stews and vibrant vegetarian and vegan options. This year, they’ll be teaming up with local producers to showcase fresh regional ingredients alongside their warm, generous taste of Ethiopian hospitality. 

Rosti Chalet offers a fresh, nutritious menu using Tasmanian sourced and locally produced ingredients—around 95% of their produce is grown, raised or made in Tasmania. Each dish is developed to provide a nutritionally balanced meal and promote the best of our region, featuring Huon Valley potatoes, Tassal smoked salmon, mushrooms grown by Cygnet Larder, bacon from J.B. Nicholas in Geeveston, and Bruny Island pepperberries, with Lesley Black’s chutneys and mustard.

With seven years of passionate wood-fired cooking, The Wood Fiery Redhead continues to evolve, constantly pushing boundaries with new and exciting menus. At this year's event, they're serving a signature smoked lamb burger with Tassie lamb and local Grumpy Bee Honey yoghurt - honey straight from the forests of the Far South - alongside an array of delicious smoked meat rolls and burgers.

Culinary Kitchen makes comfort food from scratch, celebrating Huon Valley produce through house-made sauces, relishes and desserts. Their Berry Chilli Jam features local strawberries and blueberries, while their Apple & Pear Jalapeño Relish showcases the valley's orchard fruits. Signature cookie pies and ice cream sandwiches highlight Huon honey and berries in every delicious bite.

Community-powered and locally sourced! Castle Forbes Bay Recreation Club and Franklin Frosties have joined forces for a gourmet sausage sizzle with a difference. Showcasing premium sausages—including delicious vegetarian options—from Cygnet's M & D Butchers and relishes from Geeveston's Harvest and Light. Every bite supports Art and Music @ the Bay, a free community arts festival.

TT Island is a Hobart-based food truck bringing authentic Taiwanese flavours to A Taste of the Huon. They create traditional Taiwanese dishes using fresh Tasmanian ingredients, celebrating the connection between two islands. Their Huon Valley Apple Cold Noodle highlights crisp apples and fresh veggies sourced directly from the Huon region - a refreshing dish perfect for summertime. 

Kung Fu Canteen (Kung Fu Dumplings) serves handmade dumplings with fresh, punchy flavours. They’ve created a special dumpling for the festival featuring Huon Valley free-range pork, paired with complementary local ingredients such as apple or seasonal vegetables. Finished with their house-made dipping sauce, it’s a delicious way to let the region’s produce shine in every bite. 

Waji Food is led by chef and founder Waji Spiby, with over 35 years creating innovative, high-quality contemporary cuisine. This year, they’re showcasing local scallops from The Channels Garth Seafood, served on the half shell with a Thai crust and finished with Waji’s palm sugar dressing—one of the delicious highlights on their menu this year.

Born and raised in the picturesque Huon Valley, ‘Zen Gelato's Rebecca only came to understand its true beauty after spending time living elsewhere. Coming home opened her eyes. With deep respect and gratitude, she now honours her privileged birthplace by showcasing the exquisite plant life that flourishes throughout this slice of paradise. ‘Zen Gelato celebrates the unique flavours of the Huon Valley, transforming locally grown botanicals and produce into artisan gelato that captures the essence of the region.

Pink Buns brings a vibrant fusion of Asian methods and Western techniques to A Taste of the Huon, transforming classic cuisine into modern culinary art. All their Bao Buns are lovingly handmade with natural phytochemicals and are free from artificial colours. This year, Pink Buns is proud to showcase their signature Huon Valley Lavender Bao Bun, highlighting the beautiful local lavender from our region.

Tassie Sweet and Savoury Stix is a Tasmanian-owned business passionate about using local produce. At A Taste of the Huon, they're serving their famous twisted potatoes with a new smaller kids’ size. This year, they're featuring gourmet seasoning choices from Channel-based Smoked Salts Tasmania, including Pepperberry, Lemon Pepper, Truffle and Garlic—a tasty treat for the whole family. 

Handcrafted in Tasmania, Canopy turns the best local ingredients into small-batch flavours that celebrate the seasons. This year, they're presenting two signature Huon Valley flavours: Blueberry & Lavender made with organic blueberries from Something from the Ground (Grove) and lavender from Campo de Flori (Glen Huon), and Apple Brandy infused with Willie Smith's Apple Brandy (Grove). Every element is rooted in the region - from hand-harvested lavender to artisanal spirits. More than dessert; they're a spoonful of the Huon Valley.

Chilean Cuisine Tassie brings the authentic flavours of Chile to Tasmania with their delicious handmade empanadas. This family of six crafts traditional pastries using fresh Tasmanian ingredients. From the classic Pino carne to vegetarian and vegan options, they offer something for every palate. This year, they're featuring cheese from The Bruny Island Cheese Co. in their signature beef and cheese empanadas, delivering a taste of South American culinary heritage with a local twist.

A local Huon business using local ingredients and staff to deliver an innovative experience for customers. Through their partnership with Spekle Park beef farm in North Huon, they showcase premium products using their specially designed smoked meat trailer. Vegan and vegetarian options are also available through support from Cygnet Garden Larder. 

Strawberry Delight loves strawberries, especially from Cygnet, and makes them the star of their van. Who doesn't love a loaded cup of strawberries with Nutella, ice cream and cream, or strawberry sauce, sliced strawberries, ice cream and nacho waffles? They offer strawberry ice cream, strawberry loaded shakes made with Tasmanian milk, and of course their other ice cream flavours all topped with fresh strawberries.