Ballina RSL Club executive chef Blake Seymour and Nimbin Valley Diary's Kerry Wilson.
Ballina RSL Club executive chef Blake Seymour and Nimbin Valley Diary's Kerry Wilson.

Feast with the people that produce your delights

EXECUTIVE Chef Blake Seymour has invited four local producers to join him to present the evening dinner at Spinnakers resturant.

Guests will be in for a real treat as the evening will offer several grazing courses, a drink on arrival and meet and greet four of our finest local producers.

Blake Seymour's Table menu highlights include Ballina king prawns with 'pigs run wild' charcuterie, romesco, artichoke, asparagus and broad beans, whole roasted free range ducks with Davidson plum glaze, roasted fennel and heirloom carrots.

"Im delighted to have Jared of Jilly Wines, Kerry of Nimbin Valley Dairy, Donna of Witches Broomstick mushrooms and Marty from Pigs Run Wild as part of this next special dinner event," said Blake.

"My menu has something for everyone from meats, seafood and vegetarian," he added.



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