Forage and Feast to boost region’s produce, venues

THE Central Highlands Growers and Producers Hub will host Forage and Feast, a month-long food festival from 13 January to 16 February.

The aim of the program is to unite and highlight the region’s growers, producers, hospitality venues, the local food scene and agriculture industry.

Across six local government areas, the festival will feature a program of 120 dining events, workshops and tours, with 60 Central Highlands growers and producers, and 43 businesses involved, including Ballarat’s Flying Chillies and Kilderkin Distillery.

As part of the program, Kilderkin will host a Gin High Tea, which venue manager Lionel Draper said will feature produce from fellow members of the Central Highlands Growers and Producers Hub.

Flying Chillies’ Lilly Wright said her kitchen will be cooking up Balinese barbecue Rijsttafel on 19 January and 9 February.

“We’ll be using local ingredients and blend them and complement them with the Balinese flavours,” she said.

“We’ll be using produce from Luv-a-Duck, Sinclair Meats, Kilderkin Distillery and Itinerant Spirits and fresh produce from the Ballarat Farmers Market. Me make it as local as possible.”

Central Highlands Growers and Producers Hub and Commerce Ballarat CEO Jodie Gillett said she is excited to see the festival grow across the whole of the Central Highlands.

“It gives us the opportunity to showcase the incredible venues and produce of the Central Highlands,” she said.

“Summer is about more than just the beach, it’s about immersing yourself in authentic, regional experiences and flavours that this region has to offer.

“We’re proud to celebrate the diverse food culture and unique people and experiences that make the Central Highlands such a special destination.”