At Tasmania’s Timbre Kitchen diners can be barter home vegies for restaurant meals in regenerative tourism model

At one of the oldest vineyards in the Tamar Valley, Chef Matt Adams is preparing a feast. What's unique about this meal is its ingredients. Community members bring armfuls of fruit and vegetables. Their payment? A dining voucher. Just people that love produce and love growing produce in their backyard and it makes them happy to come and see us every week, that makes us happy. This unique food economy means timber kitchen suppliers become frequent diners. I grow food for Matt in our vegetable garden at home. It's as simple as that. I'm retired so I don't cook anymore, but I grow fruit juice, bring the food in, drop it off, come back a week later and eat it and it's on your plate and it's the very different to when you drop it off. Matt designs a daily menu based on what growers deliver. When we do a shared table banquets, so it really gives us the opportunity to go right. We're going to use all of that product over the next two days. Preservation, pickling and fermenting helps extend the shelf life of fresh produce so nothing goes to waste. Guys in the kitchen will get into vinegar. So like all the apples that we received this year were being turned into cider vinegar, some of them turned into an apple crumble. Tamba's business model is the backbone in new research on food tourism. Regenerative tourism's about making it better, having other people benefit just as much from food tourism as the business owner themselves. The Handbook on Food Tourism takes the radar on a global tour of different eating experiences, from sustainable noodle supplies in Shaizhou, China to the regenerative practices right here in the Tamar Valley. It's quite important what we're doing here with our food because we are such a food destination. Research on more regenerative models helps to ensure TAS's food industry will continue to thrive.