Foodies can watch some of Australia's finest chefs in action and up close at Narooma Oyster Festival on Saturday, May 4.
"The Festival's cooking demonstrations are really popular with both chefs and foodies," Festival spokesperson Niels Bendixsen said.
"It's quite special to see such accomplished chefs sharing their skills and recipes in such a relaxed and approachable way."
This year's stellar chef line-up is:
Celebrated indigenous chef Mark Olive, aka 'The Black Olive'. His passion for fusing native food and culture with contemporary lifestyle cooking, has led to a huge international profile, particularly through his own TV series The Outback Café;
Paul Farag, has built a big reputation in several notable Sydney restaurants, including Monopole, but now is head butcher at The Fish Butchery which aims to change the way we perceive seafood by handling and cutting it in a different manner;
Peter Hilcke, Melbourne-based internationally acclaimed seafood chef who is passionate about beautifully cooked seafood and its health benefits, keeping it simple and having fun in the kitchen. He is an author, TV and radio personality;
Stephen Hodges, 'part chef - part fish' is a legendary seafood chef (The Pier Rose Bay and Fish Face) who is now following his passion for curing and smoking fish. He encourages everyone to cook and eat more seafood. Also co-author of Australian Fish & Seafood Cookbook.
Hatted chef David Tinker of The Sandbar at Batemans Bay is making an impact on the south coast culinary scene with his French-Japanese inspired cuisine.
The cooking demonstration will be hosted by Kelly Eastwood of Eastwood's Deli and Cooking School at Bermagui. Kelly and her colleague Aidan Barry will open the cooking program showcasing their formidable skills and love of south coast produce.
Chef Stephen Hodges says what he loves about Narooma Oyster Festival is the unique experience it offers. "South coast oysters are first class, and the reputation of its seafood and other produce from such a clean and green environment is really growing," he said. "It's a chance for us chefs to spend time with local producers, visit farms and chat with Festival visitors."
The Oyster Festival's cooking demonstrations are from 10.15am to 3pm on Saturday, May 4.
For those fine foodies after an added treat, try the unique Long Table Dining Experience on the shores of Wagonga Inlet the evening before (Friday). Imagine... freshly shucked Narooma oysters, a gourmet indigenous grazing table, followed by a three-course dinner featuring the best of South Coast produce.
Narooma Oyster Festival combines a cosmopolitan quality food experience with great music and family entertainment. For more information, check the Festival website www.naroomaoysterfestival.com.