Are you ready?
The recipes are in for the Narooma Betta Home Living Cooking Demonstrations and entry is included in your Saturday General Admission ticket!
Each chef has chosen to celebrate South Coast seafood in a unique way. You can be sure to be entertained and inspired to try something new at home this winter.
Don't miss the stellar line-up for the Narooma Betta Home Living Cooking Demonstrations this year!
10.30am Khan Danis & Dominic Mannel, Bermagui Beach Hotel
11.20am Hussein Sarhan, Fred’s Paddington
12.15pm Corey Costelloe, Rockpool Bar & Grill Sydney/Melbourne/Perth
1.15pm Colin Fassnidge, Castlereigh, My Kitchen Rules
2.15pm Martin 'Bos' Bosley, Yellow Brick Road NZ
Oysters, blue eye, john dory, lobster – the Narooma Betta Home Living Cooking Demonstration Program is going to be a taste sensation!
The line-up is the envy of every food and wine festival in Australia. Farm to Fork’s Courtney Roulston returns as our host for a second year and each chef is thrilled to have the pick of the South Coast’s Autumn harvest to feature in their recipes.
Each session will be entertaining and full of great tips for you to take home to your own kitchen. If you are lucky enough to be near the front you will get a tasting too! Seafood is high on the shopping list, with Yellow Brick Road’s Martin ‘Bos’ Bosley (NZ) set to present some incredible dishes. An author, fishmonger and now oyster judge, ‘Bos’ will travel to the festival following a busy time judging the finest oysters at the Sydney Royal Aquaculture Show. For us, Bos will prepare Rock Oysters with Apple and Fennel Slaw and a Quick Rock Oyster Chowder that’s sure to be on high rotation on our tables this winter.
The festival is delighted to welcome back chef Colin Fassnidge, in-between takes for My Kitchen Rules and taking care of his own restaurant Castlereigh, to prepare a special dish – Poached Chicken in Rock Oyster Nage. The star of the Australian My Kitchen Nightmares has a string of accolades from Hats to Top 100s and was trained by the legendary Raymond Blanc. Last year’s recipe, Poached Fish with Oyster Cream, fast became a new favourite!
Festival friend Corey Costelloe (Rockpool Bar and Grill) is returning for his third year, this time to create a Singaporean Oyster Omelette inspired by Spice Temple, part of the Rockpool Dining Group. In 2022 Corey wowed the crowd with a Steak Tartare with Oyster Mayo.
From Fred’s at Paddington, Head Chef Hussein Sarhan will be preparing a dish for all seasons, a John Dory en Papillote with Leeks and Vermouth Butter.
Bermagui Beach Hotel Executive Chef Khan Danis and Sous Chef Dominic Mannel are preparing a whole fish dish with plenty to share. Get ready for Salt Baked Whole Blue Eye Trevalla with Confit Kipfler Potato, Fennel with Aioli and Salmoriglio!
Tickets to the festival and bus fares for routes between Batemans Bay and Pambula can be purchased from www.naroomaoysterfestival.com.
