Moree on a Plate is back for another year on Saturday 11 May, celebrating the rich diversity of the Moree community and local regional producers.

Moree on a Plate President Bethany Kelly is thrilled that the region continues to enjoy a strong ‘gate to plate’ culture. “We are so lucky to know our farmers, see first-hand the provenance of our food and be assured that it is produced safely, sustainably and tastes the best.”

The premier wine and food festival will showcase a variety of local produce. Susie Long of Pally Pecans says she and husband Rob are proud to be involved in the festival, and are looking forward to another successful day at Moree on a Plate. Susie says that the flavours on offer will be dependent on the weather. “If it’s cold we tend to sell sweet flavours – maple cinnamon or honey roasted pecans are great with a warming coffee, but if it’s a warm day we do better with savoury flavours such as lime chilli or bbq – great with wine tasting!”

With olive harvest in full swing across the district, Jenni Birch from Gwydir Grove says a late September frost has meant a lowered production,  but quality has been exceptionally high. Gwydir Grove’s olive oils come in a range of exquisite flavours and will be on offer throughout the festival.

Sleepy Hollow Honey is another key player in the local produce industry. Otto and Nicole Drenkhahn’s hives are situated in the Pallamallawa district and produce rich river gum honey. Nicole believes the region is prime for honey production. “We produce honey that is cold filtered, so it’s not heated, not disturbed, just pure, natural honey. Also, because our honey is locally produced, it can assist with seasonal allergies and help the immune system cope, Moree on a Plate is always a great opportunity for people to stock up on fresh honey for hot honey and lemon drinks before winter.”

One of the major sponsors of this year’s festival is North West Local Land Services led by Sara Chapman. “It’s fantastic to support an event that is showcasing local producers and sharing the message of provenance awareness, now more than ever people are vested in where their food comes from, and we can happily, and proudly, teach them, show them and even introduce them to the people responsible for feeding the nation.”

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