Food sourced close to home on TAFE menu

Beef from Burrawang, cider from Darkes Forest and honey from Shellharbour have made the menu at a gourmet dinner to put regionally sourced produce in the limelight.

Hospitality apprentices from TAFE Illawarra will raid the local food bowl for a five-course feast at Wollongong campus on Tuesday.

The event, TAFE Illawarra Gourmet Food and Wine Showcase, is part of the NSW Food and Wine Festival.

Chifley Hotel executive chef Peter Washbourne, who with Lorenzo Pagnan will assist students on the night, said the hospitality industry was increasingly focused on food grown locally and sustainably.

"Food is extremely trendy," Mr Washbourne said.

"Little restaurants in Sydney have beehives on the roofs and gardens out the back.

"It's showcasing to guests where the food actually comes from."

The menu will include duck from Thirlmere, milk from Kiama, mushrooms from Mittagong, olives and oil from Kangaroo Valley, honey from Shellharbour and herbs sourced from TAFE's own Yallah campus.

Guests will be offered canapes on arrival (mushrooms in choux pastry, pate on lavash, crescenza cheese and fresh fig), a second course of tea-smoked duck salad with Jamberoo speciality lettuce, caramelised apples and raspberry vinaigrette; and a honey panacotta for dessert.

Gabrielle Frawley, head teacher of commercial cookery at TAFE Illawarra, said students had been involved in devising the menu and selecting matching wines.

Many of the students' employers and their parents are expected to make up much of the crowd of diners.

The dinner costs $80 for five courses, including wines. Bookings: 4229 0663.

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