CHEFS and food producers from the Lismore LGA are working hard to showcase their culinary delights at this Saturday's Sample Food Festival in Bangalow.
Five restaurants and four food producers from the Lismore area will be at the Bangalow Oval from 8am-8pm.
Restaurants from the Northern Rivers will offer $5 and $10 tasting plates (see detail below), something like a massive tapas day.
Alphadale 561, Eltham Valley Pantry, La Baracca, The Eltham Hotel and The Loft will be the restaurants representing Lismore.
Blue Kitchen Gourmet, Red Dragon Organics, Bush to Body products and Bushfood Sensations will also be amongst the 122 local food stalls at the festival.
Alphadale 561's owner, Peter Fleming, and his team of 10 - lead by head chef Craig Gava- are not only preparing for the festival on Saturday, but for a wedding with a four-course menu for 120 guests.
"The festival represents what we do in the restaurant at a smaller version. It is a taste of our flavours. It gives us a chance to put our product forward in a different setting," Mr Fleming said.
Sample's event director Remy Tancred said the festival "is an opportunity for people from Byron to see what good food is available in Lismore, and vice-versa".
"This will be a chance for the different food styles and unique ingredients available in the area to cross-pollinate in an all-day festival."
Red Dragon Organics will arrive at Sample with two new excellence awards.
Ginger Beer and Living Elixir (organic turmeric ginger beer) won silver awards at this year's Royal Hobart Fine Foods Awards.
MENU OF THE DAY
ALPHADALE 561: $5 Angus beef cheek cornette, creamed celeriac and lentil jus.
$10 Daube of lamb, textures of carrot with an oat and caraway crumble.
THE ELTHAM HOTEL: $5 Pavlova roulade with pistachio, macadamia and lemon myrtle crumb, chantilly cream and mixed berries.
$10 Slow roasted Wagyu beef brisket with charred corn rice, Mexican spices, coleslaw and jalapeno relish served on a tortilla.
THE LOFT: $5 Nimbin Valley goat's milk fudge with smoked sesame seeds, candied local blueberries and nuts.
$10 Local pressed pork hock, spring peas, leaves and mustard seed lavash with Lismore honey.
ELTHAM VALLEY PANTRY: $5 Eltham Valley pecan pie with whipped cream.
$10 Eggs Benedict with local smoked leg ham off the bone and freshly made hollandaise sauce.
LA BARACCA: $5 Twice-cooked master stock braised pork belly with seared Queensland scallops, caramelised red cabbage and lemon beurre blanc.
$10 Local macadamia and pistachio chocolate brownie serves with cream chantilly, raspberries and a velvety chocolate sauce.
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