Topics:  clarence valley, gate to plate, grafton, prawns

Prawns in their prime

Corey Felsh, second-in-charge on the Clarence River Fisherman’s Co-op west fish floor with a sample of the king prawns that will be destined for Gate to Plate.
Corey Felsh, second-in-charge on the Clarence River Fisherman’s Co-op west fish floor with a sample of the king prawns that will be destined for Gate to Plate. Adam Hourigan

YAMBA prawns will be just one of the many Clarence Valley delicacies showcased at the upcoming Gate to Plate.

Garry Anderson, who is in charge of business development for the Clarence River Fisherman's Cooperative Ltd, was only too pleased to show off his large cooked king prawns, plucked from the ocean waters by members' trawlers.

Mr Anderson said while the shellfish always proved popular, his 130 members fished thousands and thousands of tonnes of Clarence school prawns as well as Clarence River mullet, bream and octopus from the ocean.

The September foodie festival is to highlight the finest of local delicacies.

On Saturday, September 15 there will be food trails spanning the Clarence Valley from the Heads at Yamba to upriver of Copmanhurst as well as a master class by Antony Perring at No. 1 Duke St.

On Sunday, September 16 there will be the Village Markets followed by a sold-out Long Lunch - six courses showcasing the best of the Valley's produce.

See gatetoplate.com.au for more information.



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