Brisbane foodies will be treated to a host of innovative and gourmet foods at this year’s Regional Flavours, including a locally brewed coffee flavoured beer, which will be sampled for the first time at the event.
One of Australia’s largest free food festivals, Regional Flavours will again showcase the freshest Queensland produce at street markets, a pop-up riverside bar and live cooking demonstrations in July. Lord Mayor Graham Quirk, who launched the event on Thursday 31 May, said the event would host a range of innovative food creations that harnessed the power of superfoods and fresh ingredients. “Some of the country’s best chefs including Sarah Wilson, Jessica Sepel, Alastair McLeod and Katherine Sabbath will be at Regional Flavours to showcase healthy eating, with a focus on health substitutions for food intolerances and vegan diets,” Cr Quirk said. “Food-lovers should get ready to sample exciting new products at Regional Flavours including Kehoe’s Kitchen pro-biotic beverages, cashew-based cheeses and yoghurts, camel milk products, kombucha and kefir drinks, as well as fresh fruits, vegetables, nuts, spices, tea, honey, and Queensland wines.”
Cr Quirk said that guests would also be able to sample a brand new product from Merlo Coffee, which would be available on tap during Regional Flavours. Merlo Coffee and Fortitude Brewing have combined two of Queenslander’s favourite beverages, beer and coffee, creating the Pot Shot Ale. Merlo Coffee Founder Dean Merlo said the fruity flavours of Kenyan coffee suited the light style of beer being used. “Drinkers will get more of a coffee aftertaste with Pot Shot Ale than a big, bold punch of coffee flavour,” said Mr Merlo.
Cr Quirk said that for the first time, festival-goers would be able to take part in the development of new food products, with a dedicated pavilion to showcase and taste test interesting food research being undertaken by universities. Regional Flavours is presented by The Courier Mail and produced by South Bank Parklands and Brisbane Marketing. The event is supported by eatSouthBank, Network Ten, goa, and Meat and Livestock Australia.
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