Dark Mofo, Tasmania’s midwinter festival, is set to return for its highly anticipated 2025 edition from 5th June to 15th June. This year’s edition will feature Chef Niyati Rao, the visionary Head Chef & Partner at Nisa Experience and the creative force behind acclaimed restaurants like Ekaa, Bombay Daak, and KMC Bistro and Bar in Mumbai, as the Guest Chef.
Celebrating culinary innovation at the Winter Feast
Chef Niyati will blend traditional techniques with modern flavours at the Winter Feast — one of the festival’s flagship culinary events. Her participation will introduce a unique Indian-inspired culinary experience to Dark Mofo, celebrating the intersection of Tasmanian produce and Indian spices. The Feast will take place over eight nights: Thursday 5th to Sunday 8th and Thursday 12th to Sunday 15th June.
A fusion of Indian flair and Tasmanian produce
The menu will feature four expertly crafted courses: two by Chef Niyati Rao, known for her innovative, ingredient-led cuisine, and two by Craig Will, Head Chef and Co-Owner of Stillwater Restaurant and Stillwater Seven Boutique Hotel in Launceston.
Guests will enjoy a culinary narrative that unites Niyati’s Indian-inspired creations with Stillwater’s locally rooted Australian dishes; an exquisite blend of flavours designed to captivate and delight.
An immersive menu experience
Offerings curated by Chef Niyati include Marmoris—a layered dish of urchin, pickled beetroot, potato, and spiced broth, served with hydration bread and butter—and Apricus, a silky milk pudding with honey, whisky, and pandan. A signature cocktail by Nepenthe, created by Apurv Bhatwadekar, bar manager of Ekaa, featuring whisky, quince, amaro, and bitters, will conclude the evening with a memorable flourish.
A celebration of culture and storytelling
“I’m truly honoured to be the guest chef at this year’s festival,” said Chef Niyati. “It’s an incredible opportunity to be part of such a bold and inspiring celebration of culture and creativity. I look forward to sharing an experience that brings people together through food, flavour, and storytelling.”
