The NSW Food and Wine Festival launched last night at Nomad Restaurant in Surry Hills with industry insiders and Fairfax Executives in attendance. Now in its seventh year, the festival brings various events that celebrate the best local food, wine and produce.
Tim Johnstone’s Organic Vegetables, Sorrel & Jersey Milk Yoghurt
At the launch, guests sipped on 2010 Logan Vintage M Cuvee sparkling wine on arrival and perused several producer stations including Johnstone Farmer and Willombrae Chevre Cheese Farm.
Nathan Sasi, head chef of Nomad
The team at Nomad with Head Chef, Nathan Sasi prepared a series of tantalising canapes and dishes that celebrate the produce. A solid selection of NSW wines was served throughout the evening from sparkling to whites, rose, reds and dessert wine.
Sparkling Range of NSW Wines on Taste
The Sydney Morning Herald NSW Food and Wine Festival is a month-long festival presented by Citi program. Festival Director Joanna Savill stated that this year’s expanded focus of the festival will bring amazing wines and fantastic produce through a series of unique events and menus.
Highlights of the festival include:
Sydney Cellar Door (February 21 – 23) – Meet the winemakers from nine wine-producing regions at Hyde Park, taste their wines and feast on food from renowned restaurants and producers like Nomad, Gelato Messina and Salt Meats Cheese
Moonlight Flat Oysters
Sydney Morning Herald Growers’ Market (Saturday March 1) – Giovanni Pilu takes to the Market Chef stage at Sydney’s oldest premium fresh food market.
Hand-picked Mud Crab, Preserved Lemon and Harissa
Lunch and Dine with NSW Wine (from February 21 – March 21 at selected venues) – Good Food Guide ranked restaurants across Sydney and regional NSW create a special course made from NSW produce, matched with the perfect local wine.
Sea Urchin, Potato Crostini, Creme Fraiche and Pickled Lemon
Snacks and Streetfood (from February 21 – March 21 at selected venues) – a host of restaurants including Pinbone, Sugaroom, Biota Dining and more are set to offer specially created, delicious snack with an equally delicious wine.
Wood-roasted Suckling Pig
Brunches and high teas (from February 21 – March 21 at selected venues) –paired with a NSW sparkling.
Sticky and Sweet (from February 21 – March 21 at selected venues) – Sweet, special treats from some of the state’s most loved restaurants are matched with the perfect wine partner for a sugar hit from heaven.
Tour the Regions (selected dates) – Good Food Guide hatted restaurants will host a series of special dinners with very special guests, featuring produce and wines from across the state. The state’s finest chefs and sommeliers from the likes of Sepia (Restaurant of the Year); The Bridge Room (Chef of the Year, Ross Lusted); and Bentley (Wine List of the Year) will be joined by winemakers from Cherry Tree Hill in the Southern Highlands, Logan and Ross Hill in Orange and the Hunter’s Hungerford Hill.
5×4 Rising Stars Dinner (March 11) – Hang onto your hats! The next generation of sommeliers, winemakers, chefs and food producers from Bentley, Biota Dining, Sixpenny and host restaurant Chiswick join forces for a once-only collaboration – a five-course extravaganza featuring NSW food and wine.
Spotlight on the State (selected dates) – A wealth of regional produce is set for discovery at a series of one-off events highlighting all the best that NSW has to offer.
The Festival is a successful collaboration between The Sydney Morning Herald and the NSW Wine Industry Association and the Herald’s Good Food and Good Food Guide brands.
The NSW Food and Wine Festival launch was held at Nomad in Surry Hills on Thursday 20 February 2014.
NSW Food & Wine Festival
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