CHEF’S FIRE + FORAGE
This year’s Sample lunch will be a thoughtful curation of inventive dishes, reconnecting us to the Northern Rivers’ mountains and seas.
Key elements of each course will be foraged from our region and cooked, smoked, burnt, or buried with fire. This primal and honest method of cooking, showcasing the unique wild ingredients and allowing a sensory journey of earthy aromas and sophisticated flavours.
Fresh seasonal spring produce and native bush and ocean ingredients will be featured on the menu, prepared for you by some of the most innovative chefs from this region and beyond. Canapes, 6 courses and matching wines by ArtWine, brews by Stone & Wood and Treehouse Cider. Botero Coffee.
2019 SAMPLE LUNCH GUEST CHEFS
Federico Zanellato – LuMi Dining (Sydney)
Monique Guterres – Seaweed Cuisine
Francisco Smoje – Barrio
Joseph Griffin and Matthew Donohoe – Friday Hut Dining
Jason Barratt – Paper Daisy
Alastair Waddell – Harvest Newrybar
Enrico Semenzato – Beach Byron Bay
Thank you to our sponsors…
Stone & Wood
Australian Macadamia Association
Blue Bay Gourmet