FROZEN TREATS: Three of Robbie Hill’s frozen creations (pictured here with Janet Vassallo) will be featured on this year’s Feast in the Field menu.
FROZEN TREATS: Three of Robbie Hill’s frozen creations (pictured here with Janet Vassallo) will be featured on this year’s Feast in the Field menu. Adam Hourigan

Frozen delights set to surprise at Feast In The Field

FOR the Clarence Valley chefs involved in this year's Feast in the Field, it is a chance to think outside the box with ingredients from within the local sphere.

Co-owner of Yamba Ice creamery and Yamba's Latitude 29 cafe Robbie Hill is no exception.

He will be one of many, including celebrity chef Clayton Donovan and three of Jamie Oliver's own chefs, to contribute his culinary talents to the sold-out event at Mororo on Saturday, and while his offerings will be frozen they will be anything but conventional.

Think citrus paired with herbs, and the distinct flavours of gin and tonic in an icy treat.

"We're actually doing two palate cleansers for the ice-creamery, and the dessert on behalf of the cafe," Mr Hill said.

Each of the recipes has been developed to compliment the dishes before and after to enhance the culinary experience, and with local ingredients in mind.

"For the second cleanser we're using Ink Gin from the Byron Bay hinterland, which is infused with a flower so it's a purple colour," he said.

"We try to source locally as much as we can... just keeping that supply chain small and compact helps the community, and usually it tastes better too."

Mr Hill said he was most looking forward to seeing what the other local chefs created for the Solum farm feast.

"I think everyone's there to do something really good for the community," he said.

For more information, go to the Feast in the Field Facebook page.



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