By Plate Up Blue Mountains
The top chefs from the Greater Blue Mountains region will feature at a Chefs’ Table function at the inaugural Leura Harvest Festival on Saturday, May 10.
Don’t miss this unique opportunity to sample signature dishes from Lee Kwiez from Darley’s, Lilianfels Resorts’ hatted restaurant; Jodie Van Der Velden from Josophan’s Fine Chocolates; Oliver Roberts from Vesta Restaurant, Blackheath; Michael Bell from Fairmont Resort; and John Rankins, Head Teacher, Hospitality and students from TAFE Western Sydney Institute’s Elevation 867 Restaurant, Blue Mountains.
Each chef is committed to using local produce wherever possible and all dishes served at Chefs’ Table’ will include local and/or sustainable produce.
This is your chance to taste a sample‐size portion of amazing dishes from these outstanding Blue Mountains Chefs at only $7.50 per sample.
Service at Chefs’ Table will begin at 10am and continue throughout the day until 3.15pm. Menu and serving times for each chef will be listed on a blackboard at the stand.
What a thrill to have the involvement of students from Tafe’s Elevation 867 Restaurant, giving the community, established chefs and the tourism and hospitality industry the chance to support, encourage and taste the food of budding chefs.
Leura Harvest Festival is a new initiative of Leura Village Association dedicated to showcasing the outstanding produce, fine fare and innovative sustainability initiatives taking place in the Blue Mountains and wider region.
The festival will be the finale to the new Blue Mountains Lithgow & Oberon Tourism-supported Autumn Sustainable Food Festival which opened with TomahROMA at Blue Mountains Botanic Garden, Mount Tomah, on May 3 and will also include the Blue Mountains Beer Dinner at the Carrington Hotel ballroom on May 10 (Cost: $99 includes three-course dinner matched with four beers and a discussion about the menu and beers. Bookings: (02) 4782 1111).
Leura Harvest Festival will be an exciting mix of market stalls set among the cherry trees on Leura Mall with talks by guest chefs and speakers, who will discuss everything from food preserving to clean energy, permaculture, beekeeping and micro‐farming.
Other highlights will include regional wine and beer tastings, a jam‐making competition and local chook show. Several of Leura’s beautiful show gardens will also be open to the public.
The Chefs’ Table concept is an initiative of The Greater Blue Mountains Food and Wine Development Advisory Group (F&WAG) through Plate Up Blue Mountains. The focus of the group is to raise the profile of the Greater Blue Mountains as a major food and wine destination.
F&WAG chairwoman Pam Seaborn said: “Our group identified the Leura Harvest Festival as a great opportunity to showcase some of our region’s finest produce brought to you by our finest chefs.’’
Look for the Chefs’ Table stand at the Megalong St end of The Mall. Leura Village Association will have seating close by the stand for you to relax and enjoy your “taster’’ plates.