FINISHING TOUCHES: Three of the chefs from Brisbane restaurant Jamie's Italian, Aga and Lukasz Krawieczek and Blair Struthers plate up at Feast In The Field on Solum Farm at Mororo.
FINISHING TOUCHES: Three of the chefs from Brisbane restaurant Jamie's Italian, Aga and Lukasz Krawieczek and Blair Struthers plate up at Feast In The Field on Solum Farm at Mororo.

Paddock-to-plate perfection

WHO'S your farmer?

It's the catch-cry of premier food event Feast in the Field and one question that did not need answering on Saturday as 170 guests poured into the Solum organic farm at Mororo for incredible food, great tunes and good company.

Sustainable, paddock-to-plate produce composed by celebrity chef Clayton Donovan and familiar faces from across the Clarence Valley was served up while attendees were treated to the smooth sounds of Triggerfish and Tijuana Cartel.

Solum Farm owner and organiser Mike Smith said he could not be happier with the way the event panned out and thanked those who volunteered their time to make it happen.

"I think it was an absolute success and by the look of the people that walked out... everyone had a great time," Mr Smith said.

"The volunteers were awesome and the camaraderie between the chefs... when someone was falling behind they'd all slip in and help," he said.

"We certainly took it up a notch this year and when you talk about five-star silver service, that's probably as close as you'll get in a paddock."

General manager of Jamie's Italian in Brisbane, Adrian Rich, who acted as maitre d for the event, said it was fantastic to see the Clarence Valley community in action and the event was a pleasure to be a part of.

"I thought that just the quality of the event in such a rustic setting was phenomonal," he said.

"It was such a refined, well thought out product, and they had menu decription but I don't think that did the dishes justice. There's such a little hub of talent (here)."

For Mr Rich, the stand-out of the day was the lamb dish put together by Zac Roberts and his team from Leche cafe, who had spent all morning cooking over an open fire pit in the paddock.

"That was the epitome of paddock to plate," he said.

"(People here) get it. They want to know where their produce is coming from, and they understand that their food could potentially look imperfect but taste great.

"It's such a different attitude to big business and the flavours were phenomenal."



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