NEWCOMERS: Darren and Mark from Three Blue Ducks and, below left, Rebecca McEwan (left) and Monica Scalas at the Salumi smallgoods stall at last year’s festival.
NEWCOMERS: Darren and Mark from Three Blue Ducks and, below left, Rebecca McEwan (left) and Monica Scalas at the Salumi smallgoods stall at last year’s festival. Contributed

Plenty to be excited about at Bangalow's Sample Food Fest

THE fourth annual Sample Food Festival at Bangalow tomorrow is shaping up to be the biggest yet.

The one-day event attracts more than 10,000 visitors from all over and brings together the region's best farmers, producers and chefs.

Restaurants, caterers and cafes each offer one $5 and one $10 tasting plate.

New this year is Three Blue Ducks at The Farm Byron Bay. Chefs Darren Robertson and Mark Labory are both new residents to the region who will open the gate later this year to their new restaurant/cafe on Ewingsdale Rd.

For now, you can sample their $5 plate of butterflied Ballina prawns with young garlic, eschallots, chives, chilli and avocado puree.

Their $10 plate is The Farm's Scottish highlander beef with local leafy greens, weeds and horseradish.

There are 25 more restaurants showcasing their best.

"We have exhibitors from Yamba to Tweed Heads and inland to Tenterfield," said Remy Tancred, founder and director of Sample Food Festival.

"The festival will be packed with amazing tasting plates along with beautiful producer and lifestyle exhibitors to browse from all over the region."

Sample Food Festival will be open 8am-4pm tomorrow at the Bangalow Showgrounds.

The event will feature food from local fine restaurants, local produce and farmers market stalls, plus entertainment, cooking demonstrations and children's activities.

Entry is free.


8am Scott and Luke from My Kitchen Rules.

9am TV chef Christie Connelly with Michael Dlask from Salumi Australia

10am Alex Herbert with Australian Macadamia Society recipe winner

11am Terase Davidson from supported by The Farm Byron Bay

Noon Debra Allard from Cheeses Loves You with Keith Byrne from the Byron Bay Cookie Co.

1pm Wild Kitchen chef Clayton Donovan with Pam Brook from Brookfarm

2pm Anthea Amore from Organic Passion Catering

3pm Ilias the Greek with Dino from Meraki Bistro


The Byron at Byron with a $5 vanilla and cardamom rice pudding coconut custard, pineapple, blueberry, fingerlime & spiced fresh coconut.

It will also be offering a $10 green peppercorn and lemongrass rubbed skirt steak with chilli jam, Nimbin brown rice, tomato and sprout salad.

Harvest Cafe will have a $5 Harvest granola with poached rhubarb and local jersey milk yoghurt. The Newrybar restaurant will also have a $10 12-hour braised lamb with fennel and pea salad and mint dressing with Harvest ciabatta.

Town will have a $5 Japanese-style cheesecake with Davidson plum, quandong and almond crumble, and a $10 fingerlime and macadamia pavlova with coconut cream and strawberries.

Hungry Like The Wolf is providing a $5 tempura tofu chips with macadamia miso sauce, sesame and wild-harvested local seaweed sprinkles.

It will also offer a $10 gua bao: steamed rice bun with slow braised Byron Bay pork, cucumber pickle, roasted peanut and coriander.

Sarah Swan of 100miletable has her $5 Vietnamese rice noodle and chicken salad with pickled green papaya.

She will also have a $10 goat korma with basmati rice.

Northern Rivers Seafood will have a $5 plate of Tasmanian cold smoked ocean trout salad, and a $10 plate of organic oysters, king prawns and barbecue cuttlefish.

Lismore's Perry Hill of Palate at the Gallery has a $5 blood orange, passionfruit and macadamia French sponge cupcake and for $10 has a BLT with local produce.

Flood mitigation plan gains momentum

premium_icon Flood mitigation plan gains momentum

NSW Deputy Premier visits the site of Stage One.

'Leave Australia Day alone'

'Leave Australia Day alone'

MP's survey results reveal most want date to remain unchanged

Rescue chopper called to chainsaw accident

Rescue chopper called to chainsaw accident

A woman in her 70s was treated by paramedics and critical care team

Local Partners