The month-long culinary Fleurieu Food Festival is returning in August for its second year to give South Australians the chance to experience the very best of food and beverage producers and businesses across the Fleurieu Peninsula.
The festival gives local farms, cafes, restaurants, markets, wineries, breweries, distilleries and community spaces and venues the opportunity to showcase the very best that the region has to offer, with the aim to attract people from across the state and interstate to the region.
Board Member of Fleurieu Food and owner of Peninsula Providore, Mel Hollick, is calling on all local businesses and producers to register and take part in the festivities.
“Last year, the economic success of the festival for local businesses was significant. We had over 20,000 attendees to over 80 events, 10 of which were sold out.
“It was a really great outcome for those who registered and we’re expecting even more to come out of this year’s festival. I really urge the community to get behind it,” Mel said.
“The event is not only driving people from all across South Australia to the region for its amazing and fine food culture but is also extremely beneficial for nearby hotels and accommodation,” Mel continued.
Last year’s event highlights included the Willunga Farmers Market hosting a “Meet the Producers” event with Lilyarra Artisan Cheese and Taronga Almonds, an olive oil tasting and cooking demonstration, the Kuitpo Brewing pop-up, and the Victor Harbor and Second Valley Artisan Markets that together hosted over 100 stalls of local South Australian artists, small businesses, and food producers.
Other events included the 2022 SA Premier’s Food & Beverage Industry sustainability award winner Feather and Peck’s egg-stravagant farm tour all about the production of pasture-raised eggs and mastering the flavour of the hard-boiled egg. There was also an interactive kimchi and sauerkraut workshop by Folk of All Trades about the benefits of eating fermented foods, and the sold out “Oh My Chilli” masterclass at Berg Herring Cellar Door on everything from the fermented, flakes and fiery fine powder variations of the pepper.
“People come for the food but what really captures them is the culture. Our understanding of seasonal produce and sustainable food practice is just one of the reasons why the Fleurieu has an incredible sense of place and diversity,” Mel said.
“If you’re a business or producer in the region, we encourage you to get involved and register an event for our open access festival!” Mel concluded.
Fleurieu Food Festival