Foodies will unite on the South Coast this weekend for the inaugural Kiama Artisan Food Festival to celebrate a shift in industry in the region.
Kiama Show Society president David Barnes said there has been a revival and mounting interest in food and wine along the coast thanks to the popularity of television cooking shows and celebrity chefs over the past decade.
“The evolving agriculture is more like The Pines Gelato, a small Wagyu beef place, free-range eggs and organic vegetables and that doesn’t really feature in the traditional Kiama Show,” Mr Barnes said.
“We thought we should have something that features the evolving agriculture and horticulture of the district.”
The not-for-profit festival includes a three-course dinner on Saturday created by Mark Olive, from television’s The Outback Chef and The Chef’s Line, along with local produce sourced within a 50 kilometre radius.
Tasting some of the region’s best cuisine isn’t the only attraction with workshops on cheese making, fermenting vegetables, craft beer and wine appreciation, boutique gin, pizza making plus sausage making.
On Sunday, markets will make a welcomed addition to the festival with more than 50 stalls to be set up around the showgrounds and in the Pavilion. They will also showcase local meat, wine, beer and cider plus artisan food and beverage production tools.
Children can take part in workshops to make Vietnamese rice paper rolls or healthy bliss balls.
The festival is free, though workshops and the 50km Dinner are ticketed events. For more information visit: www.kiamashowevents.com