South Burnett's bush flavours tantalise city tastebuds
THE best taste sensations the South Burnett has to offer were on show to more than 80,000 people at this year's Regional Flavours event in Brisbane last weekend.
Each region from Queensland was set up with an area for their pop-up stalls as a part of Australia's largest free food and wine festival at South Bank.
South Burnett food ambassador Jason Ford said it was a great chance to showcase everything spectacular about the South Burnett to a massive audience.
"It was a great weekend," Mr Ford said.
"The weather was perfect, the energy was high, and the South Burnett stalls were thriving.
"This was my fourth year doing a cooking demonstration on stage with all South Burnett ingredients and my second year cooking not one, but two dishes. I really set out to challenge myself."
If you were browsing the Regional Flavours markets, you wouldn't be able to miss what Mr Ford referred to as "South Burnett street".
"We had so many market stalls that we were our own little hub," he said.
"There were the wineries, the food markets, a BaconFest stall, and a council-run tourism stall.
"All in all we sold 800 food items from the South Burnett at the markets."
Among the South Burnett treats were pork belly tacos and a South Burnett picnic box.
Mr Ford said he relished sharing a small slice of South Burnett paradise while in Brisbane.
"I honestly had a great time on stage," he said.
"I cooked HighBrit beef rib fillets and used sauteed vegetable with a Bunya nut dukkah and Clovely balsamic vinegar. I then topped it off with a cheesy fried egg. I call it my glamorous steak and eggs.
"People loved it. Because it used ingredients they have easy access to, but it's also a bit different.
"Then I cooked a chocolate beetroot brownie, it's like a red velvet cake, except healthy and natural, and all South Burnett-grown."