Region’s flavour
Produce on show at Southern Downs Harvest Lunch
LOCAL produce was on everyone’s lips, being tasted and talked about at the Southern Downs Harvest Lunch.
The annual event has been raising funds for community organisations since 2012, as well as showcasing the best produce the region has to offer, by creating a delicious lunch put together by volunteer chefs.
Founder of the event, Bev Rusky, said the idea first came to her after attending Eat Local Week on the Scenic Rim.
“I went to a dinner down there,” Ms Rusky said.
“A friend and I thought we could do something like this in our local area, but we could try and improve on it and raise money for local charity and community groups while we’re at it.
“And showcase Killarney and the local area as well as the lovely local produce.”
Guests were greeted with a glass of wine supplied by Granite Belt winery, Ballandean Estate, as they arrived on the picturesque downs of Melrose Station.
Lunch consisted on slow cooked beef rib from local beef supplied by Steve Carey at Killarney Bitchery. The beef was paired with steamed potatoes supplied by local farmer Mal Smith, and agrarian greens from Stanthorpe.
Lunch was followed by an alternative drop dessert including a rhubard and rose bavarois, and Killarney honey and ricotta baked donuts with summer poached peaches and yoghurt icecream.
This is the sixth year Ms Rusky has organised the event.
Anna Hamilton has been helping out for the past two.
“108 people attended the event. It’s a smaller group this year,” Ms Hamilton said.
“Normally we have between 150 and 170, but this year the event coincides with the Warwick Picnic Races.
“There are people from all around the region, Warwick, Killarney, Dalby, Gold Coast, Ipswich, Stanthorpe.
“This year’s beneficiary is Mt Colliery CWA.
“They’re volunteering their time to help us here today and in return the proceeds go to them.
❝It’s a little bit intellectual and a little bit more community. — Richard Ousby
“We also have volunteers from Warwick Christian College.
“Last year we raised $30,000 and we split it between two beneficiaries. I’m hoping this year we’ll make between $10,000 to $15,000.”
Three Brisbane chefs volunteered their time to put together the Harvest Lunch this year- Richard Ousby from Stokehouse, Caroline Jones from Three Girls Skipping, and Julia Matusik from Julia’s Pantry.
All three chefs acknowledged the importance of using locally sourced ingredients as part of the lunch.
“I think so many people are so disconnected with where their food comes from,” Ms Matusik said,
“And the more that people involved in the food industry can make people aware of where their food comes from and how it’s prepared and the costs and the work that goes into that makes such a huge difference.
“It’s up to us to mention it on every occasion that we can, and to use local produce to showcase it.”
Ms Jones agreed with Ms Matusik.
“In this area, what they produce is absolutely amazing,” she said.
“While not all of it is sourced from here, it’s a great way to showcase what is.
“It shows that you don’t have to travel that far, it’s all in your backyard.”
Mr Ousby said knowing where your food comes from is one of the most important things in relation to food.
“It connects you on a level that isn’t just about ingesting