Two head chefs from Sydney will be creating the menu for the Spring edition of Meals in the Fields.
Locked in for lunch on Sunday October 29 are Carla Jones, former head chef at 4 Fourteen, who will be joined by her partner, Richie Dolan, former head chef from Chiswick, to create a sumptuous meal featuring the best produce from across our region.
Both chefs are well schooled in the paddock to plate and nose to tail cooking principles, and have recently relocated to Sawtell where Carla was raised to raise their own family.
Carla and Richie are both looking forward to working with local producers and showcasing their produce, having spent time venturing out to meet local artisans to source suppliers for their new venture.
" We are so excited to be cooking at Meals in the Fields. A great chance to meet people who share our passion for quality produce while having a damn good time,” the chefs said.
As the one of the closing events for this year’s Tastings on Hastings Food and Wine Festival, Meals in the Fields will certainly ensure the weekend finishes on a high, saving the best for last.
Now in its sixth year, Meals in the Fields is a truly authentic paddock to plate dining experience, set in the fields that much of the food that is presented has been raised in.
Previous occasions have seen the likes of Clayton Donovan (Wild Kitchen), Drew Woolnough (Drury Lane Eatery) and Simon Livingston (Bent on Food) man the pans in the kitchen.
Partnering Near River pasture raised heritage pork and field grown vegetables will be other award winning fare from Burrawong Gaian poultry along with a few newer producers from the Mid North Coast.
Matched wines from Tamburlaine Organic wines will be offered along with local craft beer and cider.
Tickets for what is certain to be a highlight for foodies, both local and from afar, are $140 including GST, and are now on sale online at http://nearriverproduce.com/meals-in-the-fields
Further details can be found at mealsinthefields.com or by calling Andrew Hearne on 0412 995 256