Sample Food Events is excited to announce the inaugural Byron Bay Fine Food & Beverage Festival to be held on Saturday 3 June 2017 in the grounds of Byron Bay’s award-winning resort, Elements of Byron.
The festival is the first of its kind for Byron Bay and is destined to become one of Australia’s leading foodie events. Set just a stone’s throw from Byron’s beautiful beaches, food lovers are expected to flock to this premier event being held in one of Australia’s top tourist destinations.
Festival Director Remy Tancred is no stranger to the food festival scene having founded one of the country’s largest and most successful regional food festivals – Sample a taste of northern New South Wales. Held in the village of Bangalow on the first Saturday in September, the festival is now in its seventh year and has a large local following, attracting more than 15,000 visitors.
“Sample has grown an enormous local audience and has been a fabulous way to promote our local food growers, producers, chefs and restaurants,” says Remy.
“We want the Byron Bay Fine Food & Beverage Festival program to appeal to foodies both near and far. While keeping a local flavour and showcasing our home-grown talent, we are also looking outside the region to highlight some of Australia’s absolute finest in the food and beverage industry.”
The Byron Bay Fine Food & Beverage Festival program will run from 11am – 7pm and will include a line-up of Australia’s top food artisans, ambassadors and chefs along with leading wineries and beverage companies. The day will include:
Complimentary Beverage Masterclasses – led by Jane Thomson, Founder of The Fabulous Ladies Wine Society, who will host a new masterclass every hour.
Complimentary Fine Food Masterclasses – led by local chef and author Kate Walsh from Real Food Projects. Stay tuned for the masterclass announcements!
Producers’ and Artisans’ Marquee – showcasing 40 of Australia’s finest food producers who will exhibit and sell their products for visitors to take home.
Winery & Beverage Marquees – 12 wineries from across Australia as well as local craft brewers, cider producers and distilleries who will provide adult refreshments.
Restaurant Marquees – Some of the region’s finest Chefs including: Three Blue Ducks, hatted chef Steve Snow from FINS, Katrina Kanetani from TOWN Restaurant and Café, Ben Devlin from Sydney Morning Herald Good Food Guide Regional Restaurant of the Year Paper Daisy, Sarah Swan from 100 Mile Table and Sean Connelly from the Balcony Bar and Oyster Co. They will each prepare a signature tasting plate for sale throughout the day.
Music Stage – there will be a cool afternoon live music line up to enjoy Byron style!
Tickets for the inaugural Byron Bay Fine Food & Beverage Festival go on sale on Friday 3 March 2017. Tickets are $20 per person and must be pre-purchased online at www.samplefoodevents.com
Tickets include entry to the festival, a tote bag for purchases, a wine glass, a festival programme, access to the Masterclasses and an opportunity to meet Australia’s top wine and beverage producers, food artisans and chefs.
NEIL PERRY GUEST CHEF AT ‘MIXED DOZEN’ GALA DINNER
Friday 2 June
Neil Perry AM is one of Australia’s most influential and recognised Chefs. Under his leadership, the Rockpool Group became Australia’s most awarded restaurant group, earning 15 Good Food Guide Chefs Hats across seven different dining experiences. Neil heads up Rockpool Consulting, which oversees menus for Qantas International First and Business travellers. He is the author or nine cookbooks and has featured as a television presenter for The Lifestyle Channel.
But hold onto your Chefs Hats – because that’s not all!
Neil is just one part of a stellar line-up of one dozen acclaimed Chefs set to take over the Elements of Byron Resort kitchen for one night only for the ‘Mixed Dozen’ Gala Dinner.
The other 11 acclaimed Chefs in the kitchen are local favourites Ben Devlin – Paper Daisy, Steven Snow – Fins, Darren Robertson and Mark Labrooy – Three Blue Ducks, Sarah Swan – 100 MileTable, Simon Jones – Elements Of Byron, Sean Connelly – The Balcony Bar and Oyster Co., Katrina and Karl Kanetani – TOWN Restaurant and Café, Bret Cameron – Harvest, Gavin Hughes – Byron at Byron Resort and Spa, Carlo Magnabosco – Beach Byron Bay and Monique Guterres – Seaweed Cuisine.
Tickets for the ‘Mixed Dozen’ Gala Dinner are $185 per person and include:
- Canapés upon arrival,
- a Six Course Menu designed and prepared by our acclaimed Chefs, and
- stunning Wines from our 12 Australian festival wineries.
Tickets for the ‘Mixed Dozen’ Gala Dinner go on sale on Tuesday 28 March, 2017 via