We’re thrilled to announce the next chapter in our Watershed Supper Series in collaboration with Chef Isabel Sykes.

This season, join us at Watershed to celebrate local food and community. Our special event series showcases high-quality, nutritious, and sustainably sourced ingredients, while promoting conversations around community, building a culture of care, and celebrating local producers. Each event fosters strong connections through place-based sharing.

Chef Isabel Sykes, will be crafting a menu with produce from Tarkine Fresh Oysters & Inglis River Meats

Tarkine Fresh Oysters; founded in 2017 by Jonathon Poke after four decades of oyster farming in Smithton, Tasmania, offers organically grown oysters renowned for their creamy texture and sweet, white flesh. In 2020, Tarkine Fresh Oysters joined Hobart’s Tasmanian Oyster Company to expand its reach and continue its commitment to excellence. The farm, spanning over 90 hectares and six leases in Smithton, benefits from the area's high rainfall and nutrient-rich waters, ensuring a consistent supply of high-quality oysters even during Australia’s supply shortages. With a focus on optimal meat-to-shell ratio and travel resilience, Tarkine Fresh Oysters strives to elevate Tasmania's reputation for organically grown produce on the global stage.

Inglis River Meats;

Joining us for conversations is Elliot Gee from Golden Brown

Youth Engagement at Watershed: Central to our mission is engaging young people in these conversations. Through workshops in hospitality, menu design, front-of-house operations, and conversational skills, led by BighART and Isabel, youth gain valuable experience and real-life skills to cultivate a passion for community involvement.

See you at the table!

Doors - 6.15pm

Dinner - 6.30pm

Duration - 1.5hrs

This event is made possible by FRRR funding & partnerships with Wynyard High School and First foods.

Watershed Supper Series - Tarkine Fresh Oysters, Inglis River Meats & Elliot Gee from Golden Brown

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