A signature event on the 2020 FOOD Week calendar is once again in Blayney, and the feature this time is Milthorpe's award-winning chef, Tony Worland.
Mr Worland has been creating stunning dishes crafted from local produce in his restaurant Tonic since it opened in 2003, and now he's in the throes of organising the Autumn Grazing Dinner for over 200 guests in the Blayney Community Centre.
Ever since Mr Worland swung open the doors at Tonic he's been a champion of local produce, and he'll be bringing that love of all things local to the 2020 Autumn Graze.
"Mandagery Creek venison and Cowra lamb will certainly be featuring on the menu," he said.
... there will certainly be great local honey teamed with hazelnuts from Fourjay FarmsTony Worland
It's not just the local mains that will be front and centre, the entire menu will highlight produce sourced from central west producers, particularly this year's feature product, honey.
"We haven't finalised exactly what the dessert menu will be, but there will certainly be great local honey teamed with hazelnuts from Fourjay Farms," he said.
As the operator of one of the region's premier wedding venues, cooking for such a large number doesn't really faze him at all, and as has been the case in the past two years he'll be getting a helping hand from dinner organiser Edwena Mitchell.
Spare ovens, a portable coolroom and extra crockery are just part of the operation that Mrs Mitchell is coordinating, as well as overseeing the front of house.
The Autumn Grazing Dinner will commence on Monday March 30 in Carrington Park where guests will enjoy appetisers and local wines before heading to the community centre for the main attraction.
Click here to find the FOOD Week program and tickets.
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