The inaugural Byron Bay Fine Food & Beverage Festival to be held on Saturday 3 June 2017 from 11am till 7pm in the grounds of Byron Bay's award-winning resort, Elements of Byron. The event includes a serious line-up of Australia's top food artisans, ambassadors and chefs along with leading wineries and beverage companies.

The inaugural Byron Bay Fine Food & Beverage Festival to be held on Saturday 3 June 2017 from 11am till 7pm in the grounds of Byron Bay's award-winning resort, Elements of Byron. The event includes a serious line-up of Australia's top food artisans, ambassadors and chefs along with leading wineries and beverage companies.

The festival is the first of its kind for Byron Bay and is destined to become one of Australia's leading foodie events. Set just a stone's throw from Byron's beautiful beaches, food lovers are expected to flock to this premier event being held in one of Australia's top tourist destinations.

Festival Director Remy Tancred is no stranger to the food festival scene having founded one of the country's largest and most successful regional food festivals – Sample a taste of northern New South Wales. Held in the village of Bangalow on the first Saturday in September, now in its seventh year.

“Whilst Sample celebrates local, for our Byron Bay event we have invited authentic Australian producers from all over Australia to attend. Including Pepe Saya Butter as well as Olive producers from far south to Vinegar and Cheese producers far north.' said Remy ' Our local distillers and Stone & Wood beer will be present alongside 12 of Australia's best wineries. 'Then of course we are delighted to have 12 of our finest local chefs preparing one signature plate for festival visitors' added Remy.

The day will include:

Chef Neil Perry AM will be book signing at midday in the producers marquee

Complimentary Beverage Masterclasses – led by Jane Thomson, Founder of The Fabulous Ladies Wine Society, who will host a new masterclass every hour.

Mixing it with the best. Eddie from Cape Byron Distillery and Harriet from Husk Distillers talk all things gin
• Alternative Facts: Alternative varietal wines – Artwine & Pizzini 
• The Great South Australian Taste Off: Barossa vs Coonawarra – Schild Estate & Raidis Estate
• Girt by sea: Wines from the coast - Voyager Estate & Jack Rabbit Wines 
• Premium Hunter Valley – Saddlers Creek & Mistletoe Wines
• Cool Climate Elegance - Paracombe Wines & Rowlee Wines
• Marvellous McLaren Vale - Lost Buoy & Penny's Hill

Complimentary Fine Food Masterclasses – led by local chef and author Kate Walsh from Real Food Projects. Stay tuned for the masterclass announcements!

11:30 -12:10
Break Up With Your Supermarketwith Kate Walsh
(max class is 40 people)Author of cookbook Real Food Projects, Kate Walsh will show you how easy it is to overhaul your pantry and start cooking your staples from scratch. She'll show you how easy it is to make pickles, easy no knead bread and macadamia chocolate butter (otherwise known as nutella!). With these basic skills you will be well on your way to transforming your kitchen and kick your supermarket habit forever.

12:30 – 1:10
Prosciutto di Parma with Chef Luca Ciano
In this masterclass you will take a journey through the making of Prosciutto and taste the differences between 12 – 36 month aged. You will learn the history and region of Parma Ham production are what sets it apart from other prosciuttos in the world. Luca will share some tips and secrets on the history of Prosciutto di Parma

1:30 – 2:10
Churn Some Butter with Pepe Saya!
(max class is 40 people)Join master butter maker Pepe Saya as he talks you through the process of making butter from scratch. With loads of tastings of real butter, buttermilk and cream and hands on butter making, this is a masterclass not to miss!

2:30 – 3:10
Salts Of The Earth with Olsson Salts
(max class is 40 people)Learn about the infinite variety of salts with Olsson Salts. This family owned company makes the salts you'll find in all the best Australian restaurants. From hand harvested macrobiotic salts, to sea salt and table salt, you'll never see salt the same way again. The masterclass is concluded with a delicious salt tasting experience using some unusual food pairings with some of the speciality sea salts made by Olsson's: fleur de sel, Macrobiotic sea salt, smoked salt, truffle salt.

3:30 – 4:10
The Most Ancient Of Products – Vinegar with Ian Henderson
(max class is 40 people)Join Ian Henderson from award winning vinegar makers LíráH and discover how to make one of the most ancient of ingredients – vinegar. We'll have a taste of new world and old world vinegars and have a lively conversation about the vinegars you find on your supermarket shelves.

4:30 – 5:10
Olives – From Grove To Plate with Mount Zero Olives 
(max class is 40 people)Join Richard from Mount Zero Olives and hear about his family owned olive grove three hours west of Melbourne on the northern edge of the Grampians National Park in Victoria. You'll learn about how olives are grown, and made into beautiful olive oil and table olives along with tastings of both the new season olive oil (harvest only days before) and some delicious olive leaf tea. You'll also hear the story behind most inspiring hand harvested pink salt Mount Zero produces in collaboration with the indigenous custodians in their region, The Barenji Gadjin Land Council.

5:30 – 6:10
The Roe To Health & the Art of Bottarga with Michael & Massimo from Salumi/Bottarga Australia 
(max class is 40 people)Bottarga has a long history and has been enjoyed by Sardinians as far back as the Byzantine period. It is the salt cured, pressed and dried roe of Mediterranean fish such as mullet or tuna. Bottarga is often served as thin slices with olive oil, lemon juice and bread for an appetiser or grated over pizza and pasta dishes for a delicious umami flavour. Australian chefs have embraced the Sardinian delicacy in recent years, but beyond its reputation in the kitchen, Bottarga has several other potent features that have earned it the Sardinian title of Viagra of the Sea.We'll be joined by Michael & Massimo from Salumi/Bottarga Australia who together make the region's finest Bottarga to talk through this fascinating process and have a taste of this amazing locally made delicacy.

Winery & Beverage Marquees - 12 wineries from across Australia as well as local craft brewers, cider producers and distilleries who will provide adult refreshments.

Restaurant Marquees – Some of the region's finest Chefs including: Three Blue Ducks, hatted chef Steve Snow from FINS, Katrina Kanetani from TOWN Restaurant and Café, Ben Devlin from Sydney Morning Herald Good Food Guide Regional Restaurant of the Year Paper Daisy, Sarah Swan from 100 Mile Table and Sean Connelly from the Balcony Bar and Oyster Co. They will each prepare a signature tasting plate for sale throughout the day.

100 Mile Table
Smoked lamb ribs with iceberg and miso ranch dressing
The Balcony
“Soup 'n' Chips
Oyster & mussel chowder over duck fries”
Elements
“Local Byron Bay carob Chocolate Crackle Pot with raspberries

“Town Café
Churros Dulce du Leche
Seaweed Cuisine
Salt skin wood fire Iluka Sardines on Bangalow Potato mash chip
The Byron at Byron
“Byron Bay Motzerlla, toasted Heartbreads sourdough, Witches Broomstick Winter Mushrooms, Pickled Witlof, smoked Macadamia Oil, mixed herb salad

Beach Byron Bay “Roast beetroot ravioli, poppy seed butter, goat curd, walnut

Paper Daisy   Grilled prawns with green rice flakes, chilli & ginger pickle salad Fins
“BBQ Bangalow Sweet Pork and local Brunswick Heads King Prawns
With green papaya and snow pea salad, mild chilli & lime dressing”
Three Blue Ducks
Raw fish, grains, sea fennel & smoked yoghurtHarvest Braised beef, smoked beetroot, davidsons plum, kohlrabi and horseradish

Byron Bay Farmers Market/Luca Ciano 24hr slow cook Pork Belly 'Porchetta Style' Panino, Tuscan Kale, Provolone cheese, chilli & lemon mayo

Producers' and Artisans' Marquee - showcasing 30 of Australia's finest food producers who will exhibit and sell their products for visitors to take home.

Music Stage – there will be a cool afternoon live music line up to enjoy.

Tickets are $20 per person and can be pre-purchased online at www.samplefoodevents.com
Tickets include entry to the festival, a tote bag, a wine glass, a festival programme, access to the Masterclasses and an opportunity to meet Australia's top wine and beverage producers, food artisans and chefs. 

Remy Tancred Director
Byron Bay Fine Food & Beverage
FestivalSample Food Events
M: 0414 925 811
E: info@samplensw.com 

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