Best of local on the menu

Gate To Plate luncheon chefs (from left) Georgie’s Cafe head chef Mark Hackett, I Scream owner Jeff Smith, and TAFE and Kitchen Fusion cooking teacher Jeremy Steele, with some Halfway Creek blood oranges that will feature in the event.

PREPARATIONS for the Causley Fresh Gate to Plate markets are well under way, and local chefs and producers are getting together to make sure they showcase the local produce in the best way possible.

Owner of I Scream, Jeff Smith, is excited about taking part in Clarence Food Month in September, as well as the Gate to Plate.

Jeff will be serving local produce inspired sorbets at the Gallery Foundations Gate to Plate Village Food Market on Sunday, September 11, at the Grafton showgrounds.

To make sure he makes the most of his locally sourced ingredients – which include some Halfway Creek blood oranges – Jeff got together with two local chefs for a brainstorming session.

Mark Hackett of Georgie's Café and Jeremy Steele, who conveys his culinary skills teaching at TAFE and Kitchen Fusion, are well known for their passion for using local products..

The results of the experimenting and brainstorming by the three passionate foodies, using local ingredients, will be available to taste at the market day.

Jeff was one of the first stallholders to sign up, seeing the value of celebrating local produce and ingredients.

He joins other local producers and growers who will show off their products at the Village Market.

This year, in an effort to expand the market, it will also feature attractions for children, including a treasure hunt among the stalls, sample testing of products and produce, and finding out interesting facts about the food stalls.

If you are a local producer, it is not too late to get on the Gate to Plate bandwagon, as there are some openings available at the market for food stalls offering cooked items.

Enquires can be made to Judy Hackett on 6643 1791.