Gate to Plate - Long Lunch
Sunday 29 September, 2019
12pm to 4pm
The Barn, Grafton Showground
The Bendigo Bank Gate to Plate Long Lunch is a flagship food event showcasing the best produce the Clarence Valley and River has to offer. When it comes to growing, producing or manufacturing food, the Clarence region has an impressive range of produce from organic beef and pork to wild caught seafood, plus many varieties of fruit and vegetables, macadamias, heritage tomatoes and blueberries.
Meet the chefs
On opening Leche Café on Yamba’s Coldstream Street in 2012, Zac embarked on a culinary journey that six years later, has evolved into one of the Clarence Valley’s most innovative restaurant menus. In November 2018, Leche morphed in to Karrikin – the name refers to a family of proteins that bind to soil and come to life to renew life in the aftermath of smoke and bushfire – and so Yamba’s growing restaurant scene added another rising star. These days Zac’s cooking has matured into a passion for creating dishes inspired by years of practice, learning from other chefs and distilling the flavours and ingredients encountered on holidays to far flung cultures including Mexico and Sri Lanka.
Born and raised in Paris, Charly spent a memorable part of his life frequenting his grandparents’ house on the west coast of France, where he was surrounded by amazing seafood and local produce. A passion for cuisine was born watching his mother cooking in her kitchen, while his knowledge of produce came from observing his grandfather fishing and growing every kind of vegetable imaginable in his garden. Now in his own restaurant The French Pan Tree, Chef Charly is doing what he calls "Modern French Cuisine", which is a modern approach to the traditional recipes and techniques of French cuisine mixed with the beautiful local produce and influences of the Clarence Valley.
Together Zac and Charly have created a one-off menu that represents an authentic Australian cuisine, rooted in regional produce and valuing sustainability, featuring selected native ingredients as ancient as the Earth in which they grow, following a tradition whose format is well-understood in a food nation such as France and for which Australia has a renewed appetite. Welcome to Franstralia…🇫🇷🇦🇺