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| BNE May/June 2017


Like other regions close to Brisbane, a visit to the Scenic Rim in the

foothills of the Great Dividing Range, about an hour’s drive south of

the city, is an opportunity to get to the source of some of the best

produce that makes its way into Queensland kitchens – and to the

people who grow or rear it.


celebrates those producers and throws open

the farm gates for visitors to enjoy unique experiences from a picnic

in the paddock (on 28 June at Winsome Valley Produce) to a tour

and taste at Paul Martin’s Harrisville camel farm (29 June). It’s also

an opportunity to see how all sorts of produce is grown in the region

from organic mushrooms and garlic to coffee and carrots.

The region is also dotted with vineyards and Boonah born-and-

bred Doogan O’Hanlon and his wife Verity are growing a wide and

interesting variety of grapes at their Kooroomba Vineyard and

Lavender Farm (

pictured above

) at Mt Alford in the Fassifern Valley,

including Verdelho Marsanne, Viognier and Vermintino. The wines

are only available from the cellar door or by order from the winery

but during Eat Local Week Kooromba’s restaurant chef Ray Boyer

will serve a seven-course degustation menu (30 June) to match

selected wines.

But even before then there’s a Feast in the Field (21 May) at

Tommerup’s Dairy Farm, Kerry, a banquet of share plates showcasing

the farm’s own milk-fed heritage breed pork alongside dishes

created with myriad local vegetables. And Brisbane chef Javier

Codina, from Moda Restaurant, will host Moda on the Mountain

(28 May), a multi-course lunch at the spectacular Lime Caviar

Company finger lime farm at Running Creek, featuring their native

finger limes. Find out more at


Dan and Stephany Mulheron have come a long way since

entering – and winning –

My Kitchen Rules

four years

ago. They now run one of Hervey Bay’s favourite cafés,

EAT at Dan & Steph’s, on The Esplanade, and serve up

an all-day menu that ranges from superfood and Asian-

inspired salads to slow-cooked beef cheeks, barbecued

pulled pork and, of course, Dan’s beloved sausages. Dan

confessed his passion “for snags” on MKR and loves to

make his own which are on the menu, but he’s also got a

new passion – his smokehouse, which he loves to use on

locally-caught fish. Meanwhile Steph’s baked goods are

also made fresh every day.

Dan and Steph will be joining other restaurants such

as Coast, The Vinyard and Muddy Waters to provide the

food for the Long Lunch special event which is part of


, the Fraser Coast’s food festival showcasing local

talent and produce at Portside, Maryborough on 3 June.

Other special sessions at the festival include beer and

food matching, bush tucker tastings and cheesemaking.


Pictured above: the waterfront Portside

precinct of Maryborough will be the centre of

activity for the Fraser Coast food festival, Relish