A knock-out food des­ti­na­tion

Tweed chefs go head-to­head with coun­try’s best

Tweed Daily News - - NEWS - Rick Koenig rick.koenig@tweed­dai­lynews.com.au

TOP chefs from the re­gion will show­case the Tweed’s in­cred­i­ble lo­cal pro­duce to the world af­ter Des­ti­na­tion Tweed was se­lected to rep­re­sent NSW at Aus­tralia’s big­gest tourism event.

The Aus­tralian Tourism Ex­change starts to­mor­row and at­tracts more than 2000 del­e­gates each year from about 30 coun­tries who meet and dis­cuss fu­ture tourist op­por­tu­ni­ties for the coun­try.

At this year’s event in Ade­laide, lo­cal chefs Steve Snow, from the pop­u­lar Fins Restau­rant in Kingscliff, and Ben Devlin, from Pa­per Daisy at Cabarita Beach, will have one hour to show the world what the Tweed has to of­fer dur­ing the event’s “Happy Hour”.

Des­ti­na­tion Tweed chief ex­ec­u­tive Rose Wright said the one-hour show­case would be an in­tense pe­riod of food ser­vice fea­tur­ing 500 serves of five canapes.

The menu will in­clude na­tive lemon aspen-cured mahi mahi, Aus­tralian bay lob­sters, bar­be­cue Tweed king prawns, fresh crab on Cud­gen corn cakes, grilled jack­fruit and so­brasada pock­ets.

Ms Wright said the food would be put up against the best food and drink from each state.

“South Aus­tralia is ar­guably Aus­tralia’s most highly ac­claimed culi­nary state, for Dis­cover Tweed to be the fea­ture re­gion in that space is pretty sig­nif­i­cant, Tweed’s pro­duce will be put up against the best from Vic­to­ria, South Aus­tralia and ev­ery other state, so that’s a fairly sig­nif­i­cant show­case,” she said.

“We’ve got thou­sands of buy­ers from around the world there look­ing at what

❝We’re lit­er­ally giv­ing them a taste of what they can ex­pe­ri­ence when they come here. — Rose Wright

we’ve got on of­fer, so we’re lit­er­ally giv­ing them a taste of what they can ex­pe­ri­ence when they come here.”

Ms Wright said Des­ti­na­tion Tweed be­lieved the area had “all the key in­gre­di­ents to be a knock-out food des­ti­na­tion”.

“We want to be known for the in­cred­i­ble nat­u­ral en­vi­ron­ment, cre­ative and in­ter­est­ing cul­tural ex­pe­ri­ences and sen­sa­tional food and drink,” she said.

“We have lit­er­ally all the right in­gre­di­ents to cre­ate a re­mark­able se­ries of flavours and tastes and be­cause of that we can stand out, we have in­cred­i­ble soils, beau­ti­ful cli­mate, can dine out­doors all year here, visit farms and have the whole farm-to-plate or boat-to-plate ex­pe­ri­ence.”

Ms Wright said she hoped the event would also ben­e­fit lo­cal farm­ers who wanted to add more value to what they’re do­ing and tap into mar­kets out­side the re­gion.

“Whether that mar­ket is in Bris­bane, Syd­ney, Mel­bourne or Beijing, wher­ever they see an op­por­tu­nity we want to help them build their rep­u­ta­tion and the rep­u­ta­tion of the Tweed as a re­mark­able food des­ti­na­tion,” she said.

Four other lo­cal chefs and a dozen food pro­duc­ers will also head to the event.


TIME TO SHINE: Fins Restau­rant head chef Steve Snow will show­case the Tweed’s lo­cal pro­duce at Aus­tralia’s big­gest tourism event this week.


Pa­per Daisy head chef Ben Devlin will show the world what the Tweed has to of­fer.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.