Chefs to bestow bounty
CHEF Adam Smith has a few surprises up his sleeve for Ballina's Bounty this Sunday.
He is planning to “step it up a notch” at the annual fine food and wine festival, which kicks off at 11am at the Ballina Jockey Club.
“Our restaurant (Fleurs) will be putting up a French/Spanish style shopfront,” he said. “I'll also have my nine-year-old son with me for the presentations.
“He's fantastic – he's going to show how to make fresh pasta, from scratch, in two minutes. It should inspire everyone to have a go.”
Mr Smith will join other renow-ned chefs Gerhard Spatz (Ballina RSL) and Scott Frost and Aaron Walmsley (Seven Mile Cafe) for presentations throughout the day. They will team up with respected Barossa Valley winemaker Kym Teusner and Dan Murphy's fine wine mangerJeremy Thornber to “explore and celebrate the relationship between fine food and wine”.
Dan Murphy's Ballina store manager Kim Layton said there would have a huge range of wines on show.
“We'll have 27 different wines from France, Spain, Italy, America and New Zealand,” she said.
“This is about wine appreciation.”
Ballina's Bounty is a community event underwritten by the Ballina on Richmond Rotary Club.
Event chairman Milton Colburt said this year's festival would be three times bigger than last year.
“We're expecting about 2000 people through the gates,” he said.
FOOD AND WINE FESTIVAL
Starts at 11am with more than 60 exhibitors. Cost is $25 per adult and $1 for every year of age for those between five and 18.
Face-painting and fun activities for the kids all day.
Presentations by garden guru Phil Dudman and chefs Gerhard Spatz, Scott Frost, Aaron Walmsley, Adam Smith and winemaker Kym Teusner.