CHEFS from three of South Coast NSW’s "hatted" restaurants will headline this year’s Narooma Oyster Festival in April.
Scrumptious Sydney Rock Oysters from south coast estuaries will star at this year’s Narooma Oyster Festival (April 5-6) which showcases the region’s produce and culinary and artistic talents.
Huw Jones of Zanzibar Merimbula, Josh Tyler of Tyler's Pantry Mogo and Dave Campbell of Wharf Rd Nowra will demonstrate some of their signature dishes at the Festival’s Naturally Gourmet Fair on Saturday, April 5.
All three of course are ‘over the moon’ about being one hat winners in The Sydney Morning Herald 2014 Good Food Guide Awards.
"It’s wonderful to feature our region’s finest chefs at the Festival," said Festival demonstration coordinator Debbie Pakis, Teacher of Tourism Hospitality and Events at Moruya TAFE.
"They are passionate about their cooking and they’re also committed to sourcing fresh local produce directly from producers wherever they can, and bring a real south coast flavour to their restaurants."
Dave Campbell is very excited about coming to his first Narooma Oyster Festival and interacting with the other chefs, local producers and his clients in such a beautiful and relaxing environment.
"Access to fresh produce in the area it’s produced is the reason we’re not in Sydney," he said.
This will be Huw Jones third Oyster Festival. "It’s always fun and it’s good to interact with our customers on a different level and catch up with Festival regulars," Huw said.
Josh Tyler is also very excited about featuring at the Festival. He not only sources locally grown produce, he forages along the coastline for native edible flora to include in his cooking.
The festival has different programs each day. Check www.naroomaoysterfestival.com for details and updates.