More than 15,000 people flocked to the Tastes at the Bay Food Wine and Jazz Festival in Port Stephens on November 5 and 6.
Subscribe now for unlimited access.
$0/
(min cost $0)
or signup to continue reading
“It has been a great success with traders in the Nelson Bay CBD and marina receiving great exposure to the large crowds,” Tomaree Business Chamber president Ryan Palmer said.
“This event is run for the local traders to increase business now and into the future. We have some wonderful businesses in the region and it was great to showcase them to the large crowds. We look forward to an even bigger and more popular event next year.”
Mr Palmer said the Progressive Jazz Cruise, which included stops at Salamander Shores and The Point Restaurant, was a sell-out while the music acts and cooking demonstrations were also well received.
Celebrity chef Jay Phao-Chinda shared her skills and knowledge, Paul Miranda from Hunter TAFE whipped up several of his decadent desserts and visitors were shown the best way to shuck Port Stephens oysters thanks to Tony Caske from Diemars Oysters in Port Stephens.
Local restaurateur Alex Carbonaro from Sienna’s Restaurant also demonstrated how to make delicious, home-made gnocchi.
Destination Port Stephens manager Danny Eather said Tastes at the Bay was an effective way to showcase the fresh produce and abundance of seafood Port Stephens is quickly gaining a name for.
“The festival’s resounding success this year underscores the passion local culinary and tourism businesses invest into their quality product and also the way in which Nelson Bay at the heart of Port Stephens can host such major events in such a beautiful setting composed of pristine beaches, dolphin-filled waters and bushland,” he said.
Weekend away
If you feel like a weekend away, Port Macquarie’s Cassegrain winery is launching its summer menu on December 2 at a special dining event. Seasons Cafe-Restaurant overlooking the vines is hosting a five-course degustation with matching Cassegrain new release wines. Guests will also have the opportunity to sample current vintage wines straight from the tank and barrel. Phone 6582 8320 or email restaurant@cassegrainwines.com.au. The cost is $95 per person.
Monthly dinner
Bolton St Pantry owner Zach Levien has extended a warm invitation to Herald readers to attend the next monthly dinner at his Newcastle cafe. The cost is $45 per person for an entree and main, and Bolton St Pantry’s chefs will be preparing a choice of three entrees and five mains. Wine and a desert menu will also be available. To attend one of two dinners this week (Friday, November 18 or Saturday, November 19) phone 4048 1344.
Baking fun
Cake Craze at Warners Bay is having an Open Day on November 26, with cake decorating demonstrations and free classes, prize draws, giveaways and specials on the day. The fun begins at 9.30am at 48A Medcalf Street, Warners Bay, and concludes at 2.30pm. Children are more than welcome.
Esca experience
A handful of tickets are still available to Esca Bimbadgen Restaurant on Saturday night (November 19) when legendary singer-songwriter Rodriguez headlines A Day On The Green in the Hunter Valley, also starring Xavier Rudd, Archie Roach, Russell Morris and Mark Wilkinson. For $250 you receive a GA ticket, a four-hour beverage package, an arrival buffet, seated main and a supper buffet. Phone 4998 4666.
Burgers on move
Newy Burger Co. is shutting up shop at the Cambridge Hotel and will be moving to a site close to Newcastle’s Civic Theatre, at 459 Hunter Street. The team are busy fitting out the new premises and hope to be open soon.
Lunch options
Three Bears Kitchen, just off Newcastle’s Hunter Street Mall, is encouraging city workers to stretch their legs and grab lunch on the go. Any meal on the menu can be packaged for take away. Phone ahead to order on 4929 4477 or go to the “Hey YOU” app.
In a pickle
Moorebank Private Vineyards now sells delectable condiments, made on site by Debra Moore using predominately organic, estate-grown fruits and vegetables. No flavour enhancers, artificial colours, preservatives or food additives are used. The range includes a spicy grape sauce, an orange and chardonnay spread and a country garden pickle paste. Email sales@moorebankvineyard.com.au or head along to 150 Palmers Lane, Pokolbin.
Bouncing back
Murray’s Brewery is a hive of activity despite the fire that destroyed the popular destination’s cellar door and restaurant last month. This Friday, November 18, the brewery’s summer specialty, Watermelon Wheat Beer, is being made. It is brewed using about 100 fresh local watermelons which are cut up, pulped and then added to the base wheat beer. The end product will be ready for pouring and drinking in a couple of weeks’ time (Food & Wine is told Saturday, December 3). A range of fruit beers will be poured this summer, including a Mango Berliner Weisse, Blood Orange IPA and even a Cranberry Pilsner.
And, on November 26, a milestone in the rebuilding of Murray’s will be reached – the official opening of their new Pop Up Restaurant and Bar. A full summer menu will be offered for the first time since the fire, as well as a full beer bar and cider service. The basics, like coffee and beer scones, will return, along with additional undercover seating.