2017

COOKING DEMONSTRATION STAGE 

We have a fabulous lineup of top chefs sharing their talents with you at the Cooking Demonstration Marquee

COOKING DEMONSTRATIONS – Marquee

TIME PRESENTER
11.30 – 12.15 pm Terase Davidson – Chef and Founder of Taste Byron Bay
12.30 – 1.15 pm Keith Wilson – Head Chef, Bonefish Bar & Grill
1.30 – 2.15 pm Sean Connelly – Chef & Culinary Director, Balcony Bar & Oyster Co
2.30 – 3.15 pm Blake Seymour – Executive Chef, Ballina RSL Club and Gavin Hughes – Head Chef, Byron at Byron Resort and Spa

Blake Seymour – Ballina RSL Club Executive Chef

See Executive Chef Blake Seymour at this years Ballina Food & Wine Festival. Blake has previously won the best plate competition and will be delivering a sensational plate to win back the title!

Blake will have a tasting plate of Slow cooked local lamb shoulder, Blake’s smoked eggplant salad, market leaves and sprouts w/ mojo picon

You can catch Blake on the cooking stage with Gavin Hughes of Byron at Byron. 

Want to know more about Blake and the Ballina RSL Club, then visit the RSL Club website ballinarsl.com.au

Sean Connolly 

One of Australia and New Zealand’s most respected and instantly recognised chefs, Sean Connolly’s wealth of experience spans the globe.

Since making the move to Sydney from his native England in 1988, Sean’s star has continued to rise. Starting with his position as executive chef at Astral restaurant in Sydney’s Star Casino, Sean keeps notching up formidable achievements.

In 2009, Sean hosted a 13 part SBS television series called My Family Feast. This was a celebration of Australia’s love affair with multicultural dining and no-fuss, family oriented entertaining. The series won an award for Best TV Show at the 2010 Australian Food Media Awards, plus the Best TV Series About Food and Wine Culture award at the World TV Food & Wine Festival, held in Paris. Sean authored a companion cookbook to the series, also called My Family Feast, which trumped international stars like Nigella Lawson to win Best Celebrity Chef Cook Book In The World at the 2011 Paris Book Fair.

In 2012, Sean opened The Morrison, a sophisticated New York-style restaurant and oyster bar in the heart of the Sydney CBD. In 2015 Sean expanded his business interests into South Australia, opening the aptly named Sean’s Kitchen in the Adelaide casino. His latest venture, The Balcony in Byron Bay, opened it’s doors early in 2016 and has already proven to be a significant player, impressing both discerning local diners and Byron Bay’s constant stream of domestic and international visitors.
For more information about Sean, visit www.seanconnolly.com.au

Terase Davidson – Taste Byron Bay, Founder

 

Taste Byron Bay, Founder Terase Davidson, is also affectionally known as “the girl that makes that Salted Caramel Sauce”. The Taste Byron Bay, handcrafted Salted Caramel Sauce is a celebration of local ingredients and has completely taken off in recent months.

As part of the Ballina Food & Wine Festival, Taste Byron Bay will be selling; Pulled Pork Rolls, Smoked Chicken Wings along with Chocolate Brownies with lashings of their famous Salted Caramel Sauce.

Terase will also be one of our local chefs featured on the Festivals Cooking Demo Stage.

For more information about Taste Byron Bay and Terase Davidson visit www.tastebyronbay.com

Gavin Hughes – Head Chef, Byron at Byron Resort and Spa

Scottish born Gavin Hughes is Head Chef at The Byron at Byron Resort and Spa, a position he has held since the resort opened twelve years ago. Gavin has always been a true advocate of all things local, ensuring The Restaurant adopts a paddock-to-plate philosophy and uses regional producers wherever possible.

The Byron at Byron Restaurant is known for its light Mediterranean fare, offering resort guests and Byron Bay residents, seasonal menus across breakfast, lunch and dinner.

Raised in Scotland, Hughes has spent time at Michelin-starred Inverlochy Castle, Devonshire Gardens and Airds Hotel. Following his move to Australia, Gavin worked at Aqua Luna, Bather’s Pavilion and Aqua Dining in Sydney before relocating with his family to Byron Bay. He now resides in Lennox Head with his wife and two young  sons.

 

Keith Wilson – Head Chef, Bonefish Bar & Grill, Ballina

WINE | BEER | CIDER | APPRECIATION SESSIONS

WINE/ BEER APPRECIATION SESSIONS – Jockey Club – Upper Level

TIME PRESENTER
12.00 – 12.40pm Cricketers Arms  – Trent Fowler
1.20 – 2.00 pm Dan Murphy’s – Glenn Hanson & Sarah Smith
 2.15 – 3.00pm Robert Oatley Vineyards – Pia Merrick
ENTERTAINMENT STAGE

ENTERTAINMENT STAGE – Trackside Marquee

TIME

PERFORMER
12.45  – 1.15 pm Jed Zarb
2.00 – 2.45 pm Leigh James & Elizabeth Lord
3.00 – 3.45 pm Jed Zarb, Glenn Massey
3.50 pm Raffle draw and announcement of Exhibitor Awards
4.00 -5.15 pm Bourbon Street

ENTERTAINMENT – Cricketers Arms Beer Garden

TIME PERFORMER
11.00am – 12pm Glenn Massey
1 pm – 2.30 pm Glenn Massey