FLAVOURS of Echuca-Moama Festival will kick off on Saturday night, which will see three of the twin-towns’ best restaurants showcase local food and wine in the annual Local Producers Dinner.
Also in its third year, the dinners allow local restaurants to move a little out of their comfort zone by creating food produced by local vendors and pairing them with local wine.
■ The Mill:
Easily the largest menu of the lot, The Mill will host a six-course degustation menu.
The Mill’s Melissa Cole said the event would start from 7pm on the balcony.
‘‘It is $129 per person which includes matched wines with each course,’’ she said.
‘‘We do still have spots left but we are capping it at a certain number.’’
Ms Cole said every aspect of the night would be of a higher standard.
‘‘It is pretty special. We are featuring food completely off our menu,’’ she said.
‘‘There will be a higher quality of food than you would normally expect from The Mill.
‘‘The service will also be of a high standard.’’
To secure your spot, contact 5480 1619 or firstname.lastname@example.org
■ Junction Moama:
Across the border, Junction at the Moama Bowling Club will again host a local producers dinner.
Functions and events co-ordinator Chelsea Leslie said it continued to host the dinner because of its love of local produce.
‘‘We are absolutely about local produce and love supporting locals,’’ she said.
‘‘There is so much on offer in this region and a lot of it people may not know about, so that is what the dinner is all about.
‘‘There will be a five-course meal created by our new head chef Dave Palmer. This will be his first big event, so we are very excited.
‘‘We also love the festival on the Sunday and we go every year.
‘‘It is a nice time to chat to people and get to know the stories behind the local food and wine.’’
Ms Leslie said 62 were booked in at the moment.
‘‘We are capping it at 80 people so we urge everyone wanting to come along to get on our website and book their seats now,’’ she said.
‘‘Here at Junction, we are always looking to try something a bit different and our menu this year is quite out of the box.
‘‘But we also like to keep it flexible, so our guests will have the option to add paired wines to their dinner, it isn’t included if you don’t want it.’’
To secure your spot, head to junctionmoama.com.au.
Tickets are $65 and with paired wines an extra $20.
■ Port 53:
Down at Port 53, the restaurant will feature a three-course meal with matching wines.
The custom menu, made especially for the Flavours Festival, is $80 per person and will begin at 6pm.
The menu features an entree of scallops and flowers, main course of pork or lamb and a dessert of chocolate and strawberries.
Owner Adam Mitchell said paddock to plate dining was something the restaurant was passionate about.
‘‘We do a lot of paddock to plate stuff in our normal menu and we try and source local produce from around the area as much as we can,’’ he said.
‘‘We have the same kind of attitude towards the Flavours Festival menu, incorporating modern Australian and Asian fusion.’’
Mr Mitchell said Port 53 strongly believed people wanted to hear a story about the food and wine they were consuming.
‘‘People want to be aware of it and this festival is great in showcasing the local area in terms of its high quality produce,’’ he said.
‘‘Echuca-Moama is starting to get a really good food and wine scene which is really important in growing tourism as well.’’
Mr Mitchell said its international chef Felix had a solid understanding of mixing flavours and working with high quality local produce.
‘‘He has travelled the world and worked in a lot of high-end hotels.While he was in Dubai in particular he used only the highest quality produce,’’ he said.
‘‘Wine is something I am passionate about so I have paired local wines with all the courses.
‘‘For $80, I think it is great value for what you are getting.’’
Tickets are still available at www.port53.com.au