It is not too late to register for the Farm 2 Plate Exchange. And if you book three or more people to attend you are entitled to a 25% discount.
This unique forum is the ultimate gathering of those involved in the farm to plate value chain. Where farmers, food and drink producers, chefs, tourism and hospitality businesses, destination managers, food groups, practitioners and policy makers gather to exchange knowledge, ideas and learn from experience. Register here
Speakers include Darren Robertson of Three Blue Ducks and Ben Devlin, most recently of Paper Daisy. They will join
they join growing list of farmers and foodies from around the world, including Prof. David Hughes, Joel Salatin, Jodi Roebuck, Kirrily Blomfield, Deb McLucas and Richard Cornish.
What will be happening?
The Farm2Plate Feast, held at the new Husk Distillers cellar door on Day 1 of the Exchange, will allow participants to follow the creation of this unique event from the farm to the plate and engage one on one with the producers, suppliers, chefs, students and partners involved.
Everything served at the Farm2Plate Feast is ‘hyperlocal’, meaning it will be sourced from within the region. The heritage breed free-range pork, for example, is being supplied by Peter Smith from the All Natural Meat Co, a sustainable farm located in the foothills of Wollumbin (Mt Warning). The little pigs he’s raising are being fed spent gin botanicals from Husk Distillers to subtly infuse the succulent meat with these flavours.
It’s not just cooks-in-training who will benefit from this collaborative learning opportunity. Those undertaking the Tourism and Events course will gain practical experience coordinating on-site event registrations for the Exchange; Event Management students will theme and help with the staging of Exchange events; and Hospitality students will put their service skills to work, assisting in bar operations and food service for the feast at the Husk distillery.
“It’s a real taste of their future in the food industry and a demonstration of how you can make a bespoke food experience come together through collaboration.”