All trails lead to food passion
WITH the local food movement continuing to gain traction, this year's Gate to Plate is promising to be one of the best yet.
Showcasing Clarence Valley food producers as well as local chefs, Gate to Plate begins tomorrow with the option to join one of two Food Trails starting from Grafton, one up river and one down, with each providing a chance to meet local producers and sample their product.
The lower river tour includes a stopover at Yamba's Causley Fresh Deli where co-owner Jess Causley will be waiting to share the story behind the products she sells, such as the old-fashioned lemon-and-lime cordial made by Phil from Fineflower.
"We buy everything we can locally, made or produced," said Mrs Causley.
"We support Gate to Plate because this is exactly what we believe in; local food is our passion," said Mrs Causley.
Other local products to be sampled include award winning Beetroot Finishing Vinegar from Nicholson fine foods, and Nan's jams made from locally grown fruits.
Returning to Grafton, foodies will then be treated to a master class at No 1 Duke Street by renowned chef Antony Perring, formerly from Grafton.
On Sunday the Gate to Plate Village Markets promise something for the whole family at the Grafton Showground.
And for those lucky enough to already have a ticket, a six-course Long Lunch will be held in the historic Barn.
The Long Lunch is sold out but tickets are still available for the Food Trail. For more info visit gatetoplate.com.au/foodtrail.html.