Inaugural Savour the Tweed festival sells out

THE inaugural Savour The Tweed festival has established itself in the national calendar of culinary events after a five-day food extravaganza.

More than 90 per cent of tickets were pre-sold, with multiple event bookings generating overnight visitation from surrounding regions.

Local and visiting chefs, Tweed distillers and craft brewers, farms and farmers, cheese makers and artisan food and drink producers turned on the Tweed magic for delighted diners and curious foodies.

At the official opening at Murwillumbah Farmers Markets last Wednesday, General Manager of The Tweed Tourism Company Sally Scott said the invaluable support and significant national media interest had helped to ensure the event’s success.

“We are excited to deliver an important culinary event that has captured the attention of national food and travel media and helped us to secure strong event-driven visitation for the region,” she said.

“As a five-day event, our media and marketing activity has positioned Savour the Tweed as the perfect long-weekend getaway for foodies, with tickets across the program snapped up by visitors from Sydney, Brisbane and the Gold Coast.

“It’s great to see many people coming to Savour the Tweed are also purchasing multiple event tickets. This not only supports our local accommodation providers but also flows through to tours, attractions and local cafes and restaurants.”

Co-curator, acclaimed chef and author Christine Manfield has been part of the Tweed community since 2020 and has long observed the quality and potential of the culinary and agribusiness sector.

Manfield said the program unearthed the region’s diverse and distinctive talents, tastes and terroir, tapping into the growing demand for fresh, local flavours and a genuine approach to sustainability.

“It is positioned as a high-end festival, but we were very conscious of budgeting and different price points to make it possible for as many people as possible to attend,” she said.

“All the events were collaborations and experiences outside the every day, with value built into its pricing.

“It has really amplified the collective voice of the Tweed, and the whole food community stepped up. It’s been amazing.

“And it’s not only the showcasing, but an enormous amount of goodwill from everyone involved.

“Tweed is often sandwiched between the destinations of Byron and the Gold Coast, and it’s wonderful to see this region flourish as a culinary destination of its own,” Manfield said.