Sample Food Festival is back!!!

We are delighted to announce that Sample Food Festival is returning to Bangalow this Spring after two postponements due to covid restrictions. The 10th Annual Sample Food Festival will be held on Saturday 3rd September 2022 at the Bangalow Showground.

This year we will be showcasing our strong and vibrant Northern Rivers community and will feature a selection of the region’s best restaurants, breweries, distilleries, local artisans and producers. Event Director Rose Taylor said of the festival’s return “We are so thrilled to be back! There has never been more to celebrate and a better time to support our local food bowl. The Northern Rivers is made up of the most incredible, passionate and resilient small business owners and creatives and we are thrilled to showcase them this Spring.”


Shannon Martinez

Charismatic Chef and author Shannon Martinez has played a huge role in redefining vegan food and has been cooking in kitchens for the past 22 years in Melbourne. She is the owner of Australia’s two most prolific plant-based businesses, the recently awarded hatted, Smith & Daughters and Smith & Deli.

Her latest influence has been with the OVOLO group of companies as head Curator and Menu design for the celebrated, Lona Misa and earlier this year she launched a new vegan hub in Collingwood joining Smith & Daughters and Smith & Deli, along with a boutique supermarket, wine bar and production kitchen. Condé Nast Traveler described Shannon’s new venture as “one of the most enjoyable dining experiences in Melbourne and arguably one of the coolest vegan restaurants in the world.”

Julia Ostro

Since the release of her first cookbook Ostro in 2017, Melbourne based Julia Busuttil Nishimura has gained a legion of fans who adore her generous, uncomplicated, seasonal and family friendly food.

Julia’s cooking is influenced by her Maltese heritage and Japanese family, the distinctive ebb and flow of Melbourne’s seasons, and by her time spent living in Tuscany, where she learned the joys of the Italian kitchen. She is a regular contributor to ABC, Good Food, Good Weekend Magazine and The Design Files. Julia’s third book, Around the Table; Delicious food for every day is set for release on July 26th 2022.

Magdalena Roze

Magdalena Roze is an award-winning journalist, meteorologist, food writer, cook book author, wildlife ambassador and food product innovator. Passionate about nourishing food and cooking, she released her cook book Happy and Whole, based on her popular food and lifestyle website.

In 2020, Magdalena has garnered the attention of the country’s best chefs and food media for her cult food product “Oomite”, a premium, real ingredient umami and tasty mite spread. More recently Magdalena and her business partner Katie Graham collaborated with Australia’s favourite artisan butter maker Pepe Saya, to create their first retail product, a limited edition “Oomite Butter.”


$5 + Booking Fee

Please note in the event of a cancellation or postponement, tickets will be refundable or transferable

Child – 16 years and under.
Must be accompanied by an adult.
Valid concession/student card may need to be shown at event gate.


$80 + Booking Fee

This ticket includes entry for up to six people and Wandering Folk picnic rug hire at a guaranteed picnic spot within the restaurant precinct. Umbrella hire also available (VERY LIMITED). Rug and umbrella hire only available for the session. 


Wild deer workshop with Nicholas Pearce

We are also excited to share the first of our Sample Food Festival workshops to be held this year. Nick Pearce, founder of Blackboard Coffee and recipe creator for the popular Instagram @recipearce is a passionate advocate for sustainable hunting.

In his wild deer workshop, Nick will teach participants how to prepare a wild deer with Fair Game Wild Venison. The workshop will be followed by a live cooking demonstration. 


Set next to a lush rainforest oasis, Forest Byron Bay celebrates sustainability working hand-in-hand with local farmers, growers and artisans. Contemporary, social, approachable and distinctly Australian, the Forest Byron Bay restaurant embraces the region’s abundance of stunning ingredients.

Over 80% of Forest’s ingredients come from within a three-hour drive of the Resort. Not only passionately local, the environment also sits close to heart, with the restaurant using only sustainably sourced seafood and free-range proteins. They also do their bit to grow, consume and compost with their on-site herb gardens, four beehives and seven Subpods®.

Their breezy, shaded verandah with views of the glittering pool and rainforest beyond makes the perfect setting for a cocktail in hand and a bite to eat. The ideal place to start – or end – your evening. Resort guests, locals and Byron Bay visitors welcome.

Sample Food Festival attendees will be able to have a taste of Forest Byron Bay’s incredible menu at their restaurant pop-up at the festival this year.

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