LOCAL produce will be on show next year when chef Terase Davidson joins Gwydir Grove’s Margi Kirkby to host a food tour and cooking class.
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The olive and pecan harvest will take place in April and to celebrate foodies are invited to participate in a picking at Pally Pecans and a trip to the olive grove where a Mediterranean-style lunch will be hosted.
Participants will also get to visit the Gwydir Grove processing centre where they can conduct oil tastings and make their own blend to take home.
The following day a cooking class will be hosted at the Kirkby home using the pecans and olives plus Horton Valley Premium Pork, Toppers Mountain Wine and hopefully some locally grown mungbeans.
Mrs Kirkby said this was a chance to promote Moree in a positive light.
“We have such fabulous art galleries, beautiful shops, interesting buildings, the most amazing golf course, as well as our spas. This is an opportunity for people to come to Moree and not just be a tourist,” she said.
Ms Davidson said this was an opportunity to not only eat exceptional local produce but also meet the men and women behind the brands.
“I like to give people the opportunity to meet producers, the people with the dirt under their nails and hear their stories,” she said.
“They can learn why the produce tastes so different to commercial products.”
For Sydney-siders making the trip the pair have encouraged them to also visit Baccos Bakery in Murrurundi, an artisan baker, and Graze at Willow Tree Inn which uses locally grown beef, and both who use Gwydir Grove oils.
The foodie weekend isn’t just for visitors though, locals can also participate.
Spaces are limited and this is expected to be a popular event so to make enquiries or book contact Terase via email on terase@byochair.com or call 0450 532 276. More details on the website.