© Regional Tastes 2016



2pm   Inside the Homestead A 90 minute workshop with Sharon Flynn of the Fermentary where you will: Delve into fermentation by making a beautiful batch of kimchi to take home and ferment on your bench. End this class by a lesson in natural sodas's and learn the ins and outs of brewing water kefir - flavour a bottle to take home Did we mention that you get to take home your own jars of delicious goodies? To secure your place, follow the link below but be quick - only 15 spots available!   Ticket sales now open   $75 includes festival entry. Book your place now

Talks, Tastes and More

Prickly Moses             -  Taste and Talk   11.30am   
Join Andrew from Prickly Moses with a Taste and Talk in the VIP Room on the bus.   Tasting 5-6 different beers and ciders, gain some knowledge of the brewing process and enjoy a wonderful experience.  Limited to 1 talk during the day with a maximum of  20 guests $20   Get your ticket here     Email us to purchase your ticket directly from Regional Tastes.
Sharon Flynn  - The Fermentary Dalyesford
We produce authentic, slow fermented vegetables, kefirs and the know-how for those who'd rather make their own. There are many amazing, very real nutritional and health benefits of eating fermented foods but our focus is on flavour. We also love to teach about what we do and envision crocks and jars of ferments in home kitchens around Australia and helping people eat a little something fermented a few times every day; giving people the confidence to rely on common sense in the kitchen again, and to no longer be afraid of healthy, helpful yeasts and bacteria in foods. Sharon will talk all things Wild Fermentation - why it is important, why everyone needs to learn about it and how to start this off in your own home - even if you're just eating it. This includes a 'show and tell '  with Kefir and Kombucha SCOBYs and a demonstration of a simple batch brined veges.
Matteo Toffano is a passionate Chef, presenter and mentor, with experience at the 3 starred Michelin restaurant "Le Calandre" with Chef Massimiliano Alajmo, Matteo is currently Chef de Cusine at Grossi Florentino Upstairs.  Matteo has travelled extensively with Guy Grossi, presenting Italian cooking to students and enthusiasts and highlighting the importance of Australia’s produce and culture. Veneto born, Matteo achieved a professional Diploma of Chef of Italian Cusine from the Internationally acclaimed "la Scuola internazionale di cucina italiana " Gualtiero Marchesi, Alma as well as a diploma at the Vocational School for Hotel Management & Catering in Asiago, Italy. A keen participant within the industry, Matteo has been involved in many culinary competitions achieving finalist of Uniliver chef of the year 2017 and 2018, silver medal at the battle of the pacific at the fine food Melbourne 2014, and gold medal at the first Italian cooking cup 2012. He has recently been selected as one of the ten semi-finalist (Pacific) for the prestigious San Pellegrino Chef of the Year 2018 competition.
Tim Woller - Butcher   Master Butcher Timmy Woller in his own bespoke butchery. The art of whole carcass butchery is rapidly dying. Sage is privileged to have award winning @sage_butcher as part of the team. Tim is passionate about his trade
Matteo Toffano -  Head Chef Grossi Florintino
Sharon & Roger Flynn  - The Fermentary Dalyesford
Bill’s Kansas City BBQ  -  Chat and Taste          2.00pm in the Homestead
A Kansas City native, William "Bill" Davis grew up in one of the best BBQ towns in the USA. He worked in one of the best BBQ Joints (The Smokestack), there as a young man, and has been cooking low and slow here in Australia for more than 10 years. Our mission is to bring authentic Kansas City Style BBQ to Melbourne, Australia. We often do our signature slow cooked Pork Ribs, as well as pulled pork, beef brisket, and our slow cooked smoked hock, bourbon brisket beans,  and cheesy corn bake, and always have great slaw for pulled. We do American BBQ feasts of honest tastes to give diners a chance to experience authentic American low & slow Kansas City style BBQ. Come along and chat with Bill about American BBQ and how it differs from Australian BBQ. Tastings.   Talk attendance is free with your ticket entry.
Kilderkin Distillery  -  Gin 1.00pm (inside the homestead)
Growing up in Scotland Chris, one of the distillers at Kilderkin Distillery, has had a long interest in distilling and the spirits produced in the process.  After meeting with Scott Wilson-Browne some years ago and discovering they both had an interest in craft spirits the distillery was established in Ballarat and is now producing high quality gins as well as laying down spirit for whisky. During the presentation Chris will briefly cover the history of gin, the process of making gin, and the styles of gin.  Tastings will be provided to illustrate some of the different styles available.  Talk attendance is free with your entry ticket.

Charlene Trist  - On The Table

Lyndey Milan OAM is an Australian food and wine luminary, who combines a thirst for life and a sense of fun with a love of good food and sparkling shiraz. A familiar face on television and in print, she has been instrumental in changing the way Australians think about food and wine for over 30 years via her own nine  best-selling cookbooks, eight TV series and influence as former Food Director of the iconic Australian Women’s Weekly.  She is an award-winning multi-media presenter, MC, speaker, food & wine teacher, consultant, debater, judge and regional Australian specialist who makes numerous TV & culinary  audiences. Lyndey is also Creative Director of Flame Media, an international TV Production and Distribution Company with offices in Sydney, London, Cardiff, Singapore and Eastern Europe and Flame Studio in Sydney. Lyndey will be doing two demonstrations during our festival.
Demonstration Schedule. In the Marquee 12.00pm -  Sharon Flynn 1.00 pm - Lyndey Milan 2.00 pm - Timmy Woller / Charlene Trist 3.00 pm - Matteo Toffano 4.00 pm - Lyndey Milan Talks and Workshops Inside the Homestead 11.30am - Prickly Moses Talk and Tastes (Ticketed Entry) 1.00 pm - Kilderkin Distillery 2.00 pm - Bills Kansas City BBQ 2.00 pm - Sharon Flynn Fermenting Workshop (Ticketed Entry)