Sample 2019 CHEF'S lunch

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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…

ArtWine
Stone & Wood
Treehouse Cider
Australian Macadamia Association
Salumi
Blue Bay Gourmet
Kombu Cody 
Botero Coffee

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