BALLINA foodies joined forces to turn on one the best culinary outings in memory yesterday as hundreds turned up to taste the spoils of Ballina’s Bounty at the racecourse.
Initiated last year by the Rotary Club of Ballina On Richmond, club president Col Lee said this year’s event was resounding success.
“We’re really thrilled,” he said.
“We’ve got three times the exhibitors and it looks like at least three times the patronage.
“It’s a great day for food, wine and fun.”
Conceived last year as a signature event for Ballina and a showcase of the region’s produce and culinary talent, Ballina’s Bounty appears to have established itself well if the smiles of satisfaction in the crowd were anything to go by.
Several of the region’s top chefs provided four half-hour cooking demonstrations which were devoured by the salivating audiences, while renowned Barossa Valley winemaker, Kym Teusner, and Dan Murphys’ fine wine manager, Jeremy Thornber, made sure the right wines were chosen to match the dishes.
It was standing room only at the stall of Fleurs Restaurant head chef Adam Smith who was a hit with the crowd.
“We’re cooking these really nice saffron muscles with chorizo and cream which have been really popular today,” he said.
“It’s going really well, the crowds are lapping it up, we loved it last year so this year we came back bigger and better.”
Proceeds from the event will go to Our House, an accommodation centre for cancer patients in Lismore.
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