Tourism Industry Council Tasmania  |  2016 Tasmanian Tourism Conference - Tas on a Plate

Tas on a Plate - Presented by Tourism Northern Tasmania & Hostplus

Who will be the 2016 ‘Tas on a Plate’ Restaurant of the Year?

Tas on a Plate is an opportunity for you to celebrate the local seasonal produce of Tasmania, with your industry colleagues.

Four restaurants across the City of Launceston will host conference delegates as they star local and seasonal produce on the menu. Each restaurant will create a signature dish which will be judged by you and also by a very special guest judge!

The winning restaurant will be crowned ‘Tas on a Plate’ Champion for 2016!

How Can You Be A Part Of The Night?

In Advance:
  • Make your booking at your chosen restaurant through our website booking page.

On The Night:
  • Ticket price includes a welcome drink, the exclusive chef's special
    'Tasmania on a Plate' starter dish and your choice of main.
  • Rate the chef’s special on our Tasmanian Tourism Conference App

  • The winning ‘Northern Tasmania on a Plate’ Restaurant of the Year will be announced at the Tasmanian Tourism Conference business sessions, Thursday 12 May

Participating Restaurants

Stillwater Restaurant

Ritchies Mill, 2 Bridge Road, Launceston
Ph: 03 6331 4153


The Terrace

Country Club Tasmania, Prospect
Ph: 1800 635 344



186 Charles Street, Launceston
Ph: 03 6331 3652


Market Square Restaurant

Cnr St John & William Streets, Launceston
Ph: 03 6333 7555


The Judge - Donovan Cooke

Yorkshire-born, Donovan Cooke unofficially began his career when he was very young. His family lived in Hull and his grand mother had a fish & chip shop, supplying the freshest and best local produce to the town. This is where his love of quality and local ingredients started.

Donovan officially began work in kitchens aged 15. His talents quickly saw him singled out by culinary heavy weights Michael Roux and Marco Pierre White, to name a few. In the late 80’s Donovan had been working at Michel Roux's The Waterside Inn as chef de partie – here he had to learn everything from the ground up even before he could touch the stoves.

Donovan has fond memories of working underneath Mr Roux, however the time to move on had eventually come.

In 1991, after a knock at a back door of Marco Pierre White’s – Harvey’s, Donovan offered his services. After a month he was promptly promoted to head chef and from that moment, Donovan and Marco worked together for a further four years at a number of his restaurants.

Donovan attributes these 4 years as the years that changed him as a chef forever.

From London, Donovan was France bound where, at La Cote St Jacques in Roigny, then onto Melbourne in 1996 where he opened the iconic Est Est Est. In 1997 Luxe was next then Ondine in 2002. Donovan was lured to China to the Derby Restaurant and Bar at the Hong Kong Jockey Club, where he had the infamous “most expensive menu in the world”. He headed back to Melbourne in 2010 to open The Atlantic Restaurant in 2011.

The Atlantic Restaurant is the largest restaurant that Donovan has captained in his career, specialising in delivering the freshest and best, local and sustainable seafood to the 2,000 + guests every week.

During his time at The Atlantic, Donovan has been constantly busy with filming Masterchef episodes, private events, and writing The Atlantic at Home Cookbook, and various other printed media.