Friday 23 AUGUST –
25 AUGUST
Saturday 31 August • 10am to 2pm
Caboolture Town Square
For more information scan the QR code
Arrangements were made through Celebrity Speakers | celebrityspeakers.com.au
You’ll f ind plenty of free eco-friendly activities, sustainable lifestyle options, and presentations at this fun family day out!
Welcome to this year’s Moreton Bay Food + Wine Festival, where we proudly celebrate the incredible talent and passion within our agricultural, fishing, and culinary sectors.
City of Moreton Bay is thrilled to once again partner with Moreton Bay Region Industry and Tourism to present the number one foodie event on the culinary calendar.
For three delectable days, I invite you to bask in the sunshine along the picturesque Woody Point waterfront, indulging in the delicious delights our city has to offer.
Moreton Bay is naturally designed for food and agribusiness success. Our warm, sub-tropical climate shines down onto pristine waters and rich soils that are cultivated by passionate farmers, producers and entrepreneurs who provide our city with some of Australia’s freshest and best-quality produce.
Our ever-evolving food and wine scene has so much to offer, and we look
forward to showcasing our amazing local offerings to visitors across Queensland and beyond.
Why not extend your stay and discover the hidden gems that make Moreton Bay so irresistible? From charming country cafes to wine tastings with breathtaking mountaintop views and from the best craft beer breweries to seaside fine dining, there’s something to satisfy every palate.
This festival highlights our commitment to becoming bigger, bolder and brighter in line with Council’s Regional Economic Development Strategy (REDS). So, join us as we celebrate the fruits of our thriving local economy through two of our priority industries: food and agribusiness, and tourism and major events.
It is my pleasure to welcome you to the Moreton Bay Food + Wine Festival which highlights the personality and uniqueness of Moreton Bay.
Moreton Bay Food + Wine Festival is supported by the Queensland Government through Round 26 of Tourism and Events Queensland’s Queensland Destination Events Program, which strives to highlight the vital link between the wonderful events we host in our great state and the diverse destinations in which they
Events such as Moreton Bay Food + Wine Festival foster community pride,
impart local culture with all who visit and make meaningful contributions to the local economy.
Beyond Moreton Bay Food + Wine Festival, there is so much to see, do and experience in Moreton Bay. I encourage all visitors from far and wide to soak in all the delights of Moreton Bay and make the most of all the experiences unique to this special part of Queensland.
Congratulations to the organisers plus all those involved in working tirelessly to stage such a great event and for being part of the Queensland Destination Events Program.
Matt Golinski
P10-11
Dominique Rizzo P13
Fiona Anchal, Jo Whitton, Kara Urbanska P14
Aunty Dale Chapman, Sarah Heath, Ada Daher P15
Brent Draper
P18-19
Kim McCosker P20
Adam Liaw, Georgia Barnes P21
Alastair McLeod, Stephen Dennis, David Tan P23
Aspley
Night Fever Buffet
The Jazz Buffet Dining Experience
Leena Salim P62
Kelsey Berrington, Eljae P63
Cassi Marie P64-65
Harpoon P66
If there are three things we Queenslanders can’t get enough of, it’s exquisite food, even tastier drinks, and stunning seaside views!
Prepare to indulge in top-notch bites, sips and postcard-worthy views at the hugely popular Moreton Bay Food + Wine Festival, which returns to Apex Park at Woody Point from August 23-25.
This is your opportunity to rub shoulders with a star-studded line-up of celebrity chefs, learn delicious new recipes and handy kitchen skills, treat your tastebuds to an array of mouth-watering cuisine and flavours, stock up on amazing local produce, enjoy live music across multiple stages, and soak up the sun while spending quality time with family and friends.
With 100+ vendors and several premium dining experiences, you really can Eat, Drink, Enjoy and Repeat to your heart’s content!
This much-loved festival wouldn’t be possible without the many incredible FRIDAY 23 August SUNDAY 25 August –
businesses and organisations who show their support so we can all savour the tastes of Moreton Bay and South East Queensland.
Share your thoughts
Foodies, we want to hear from you! Keep an eye on your inbox after the festival for a post-event survey where you can share your feedback. We take all your comments on board, so don’t be shy, and let us know what you enjoyed and what else you would like to see.
The Moreton Bay Food + Wine Festival is proudly supported by Principal Sponsor, City of Moreton Bay. The festival highlights Council’s Regional Economic Development Strategy (REDS) goal to become a Bigger, Brighter, Bolder region by showcasing two of its four priority industries: food and agribusiness, and tourism and major events.
APEX PARK, WOODY POINT
A star foodie event needs a star ambassador, and that’s why we have chosen one of Australia’s most celebrated athletes - Leisel Jones OAM.
As a born and bred local, Leisel has always been proud to call Moreton Bay home.
As the Festival Ambassador, Leisel will be appearing at multiple stages and zones throughout the three days, including taking part in the Celebrity Cook-Off Challenge on The Kitchen Stage, where eight celebrities will compete in a series of knock-out, elimination challenges that'll leave you cheering for more!
Leisel will also be broadcasting live from the festival during a live weather cross for the TODAY show.
Many people would remember Leisel when she burst onto the swimming stage as
Regarded as one of the world’s greatest ever female swimmers. Leisel was the youngest member of the Sydney 2000 Olympic Swimming Team and the youngest ever Olympic medalist in Australia’s history when she won silver in the 100m Breaststroke and 4x100m Medley Relay.
Over the course of her career, Leisel claimed 14 individual world records, 9 Olympic medals, 7 World Championship titles, 10 Commonwealth Games Gold medals, and 23 National titles.
She also created Olympic history when she became the first Australian swimmer to qualify for four consecutive Olympic Games – Sydney (2000), Athens (2004), Beijing (2008) and London (2012).
Be sure to keep your eyes peeled for Leisel, who is looking forward to this epic culinary showdown, which will feature three rounds of mouthwatering tasks.
The Kitchen Stage PRESENTED BY AUSBUILD
• FRIDAY 10.30am-11.30am
Eight local celebrities compete for $1000 for their charity
Celebrities will have 10 minutes to ice and decorate a 9" single-layer cake using a variety of icing and edible decorations. The pressure is on as they race against the clock to create a stunning masterpiece!
Round 2: Charcuterie Board Blitz
In 15 minutes, celebrities must craft the most irresistible, eye-catching charcuterie board using an array of supplied ingredients.
Round 3: Blind Taste Test
The ultimate test of taste! Our final two celebrities will put their palates to the test in a nail-biting blind taste challenge. With each round becoming more difficult and a total of five different foods to try, who will be crowned the winner?
Having grown up on a tropical fruit farm surrounded by fresh food, the paddock to plate movement has always been important to celebrity chef Matt Golinski.
His passion for fresh, seasonal and local ingredients is at the heart of every dish he creates, with each plate telling a colourful story of the people behind the produce.
Matt’s mouthwatering culinary masterpieces will be one of the many highlights of this year’s Moreton Bay Food + Wine Festival, where he will cook up a storm while highlighting the region’s abundant food sources.
The Sunshine Coast chef, who was one of the original members of the television show will host several cooking demonstrations across all three days and prepare a four-course degustation dinner for some special guests.
“I love visiting Moreton Bayit’s a beautiful Matt says.
“I am really looking forward to getting up on stage with lots of different products from the region and inspiring people to use them when cooking at home.
“I love demystifying food for people and telling them everything they need to know so they can go home and have a crack at making it themselves.”
With the festival being held along the foreshore, Matt will make Moreton Bay’s famous seafood the hero of his dishes.
“Moreton Bay is an iconic region for fresh seafood,” Matt says.
“I will be using Moreton Bay Bugs, crabs, prawns, fish – anything I can get my hands on.
“The Moreton Bay Bug is the king of all seafood to me. It’s not the cheapest seafood you can buy, but to me, it is worth every cent.
“I will also be getting as many local products as I can onto each plate so I can tell their stories because they are the ones working hard to grow things for us to eat.”
Q: What was your favourite meal as a child?
A: When I was young, I used to make salmon lasagna once a week for the family and that became my thing. I think another meal would have been spaghetti bolognaise, which mum would have made. We also had pikelets a lot because my dad was the pikelet king. He couldn’t make much, but he could make pikelets like an absolute boss.
Q: What is one of your go-to easy meals when cooking dinner for the family?
A: Making a nice chicken stir fry is one of my go-to dinners which we would have at least once a week. It’s one of those good, healthy dinners where you use up all the veggies from the fridge and add some rice. If I make more than I need, then I have lunch the next day too. Pasta is another one, so is spaghetti bolognaise. We also have a lot of chickens, so there are plenty of eggs in our house. My two little girls love eggs, so I make omelettes and things like that. The girls smash them pretty well.
Q: Do you prefer crunchy peanut butter or smooth?
A: Definitely crunchy! Why would you have smooth when you can have crunchy?
Q: How do you like your eggs?
A: I like omelettes because they are another one of those dishes where you can grab whatever is in the fridge like ham, cheese, tomato, whatever, and just throw them in. I also like to smother my omelettes in whatever chili sauce I have. A lot of my favourite producers make different chilli sauces so whenever I go to the markets, I will always stock up. I am a bit of a chilli addict.
Q: What is your guilty food pleasure?
A: Twisties. I can’t do the chicken ones, only cheese. If I am going to buy a packet of chips, it’s Twisties for sure.
The Kitchen Stage PRESENTED BY AUSBUILD
• FRIDAY 11.50am-12.35pm
• SATURDAY 10.30am-11.15am
• SUNDAY 3.55pm-4.40pm
Say hi and snap a selfie with Matt after his cooking demonstrations during a special meet and greet session.
Entry to The Kitchen Stage is included in your General Admission ticket.
Exclusively at The Kitchenette Stage over the three days of the festival PRESENTED BY GARDNER VAUGHAN GROUP
• FRIDAY 10.30am-11.30am & 3.45pm-4.30pm
• SATURDAY 10.30am-11.30am & 3.45pm-4.30pm
• SUNDAY 10.30am-11.30am & 3pm-3.45pm
Entry to The Kitchenette Stage is included
Shining a light on the delicious products sourced from her own “backyard” is what makes the Moreton Bay Food + Wine Festival one of Dominique Rizzo’s favourite events.
The celebrity chef, author and presenter from Brisbane will make Moreton Bay’s bounty of amazing, fresh produce the focus of her meals when she takes to the stage.
“As the festival is held in my backyard, so to speak, I am thrilled to be supporting a beautiful local event,” Dominique says.
“To me, the festival is one of the best in the region and really celebrates the bay, our love of the outdoors, local produce and coming together as a community.”
With a reputation for inspiring people to create healthy meals using fresh, seasonal, and local produce, Dominique says her aim is to connect growers and producers with consumers during each of her demonstrations.
“This year there will be an exciting new stage called The Kitchenette where I will be emceeing, and there is going to be a personal focus on promoting all our hardworking producers.
“My job will be to bring their ingredients, products, and stories to life through my food.
“I will be interviewing each of the producers on stage and creating a special connection between them, their products, and attendees.
“I want to ensure people go away with at least two products in their bags.”
When she isn’t on stage whipping up fresh and healthy dishes, Dominique says she loves immersing herself in the festival and stocking up on gifts for loved ones.
“You will usually find me eating and sampling the food from the vendors or wandering around with bags full of local products as it’s where I do my Christmas shopping,” Dominique says.
“The gift of food is the gift that keeps on giving.”’
PRESENTED BY GARDNER VAUGHAN GROUP
• FRIDAY 11.45am-12.15pm
• SATURDAY 4.45pm-5.15pm
• SUNDAY 2.15pm-2.45pm
As the creative genius behind Wholesome Bellies, Fiona Anchal aims to encourage people to eat more vegetables and cook more meals from scratch.
Having grown up surrounded by incredible cooks - including her mother, who was the head chef at the family’s restaurant –it wasn’t until the sudden passing of her father that Fiona decided to dive deep into vegetarianism and live a plant-based lifestyle.
What began as a side hustle for Fiona has now evolved into a successful website full of free recipes, funky merchandise, a pantry where you can stock up on goodies, plus order ready-made meals.
Fiona also hosts several hands-on cooking classes and weekend cooking retreats, as well as organising and catering vegan long table dinners.
Fiona has written one hardcopy cookbook titled A Plant-based Journey plus a small collection of digital cookbooks. These include Pasta Sauces E-Cookbook, Vegan Bowls E-Cookbook, and Easter Desserts.
Based in Brisbane, Fiona has amassed quite a following on Instagram and those subscribing to her newsletter.
• FRIDAY 3pm-3.30pm
• SATURDAY 11.45am-12.15pm
With a passion for using natural ingredients in the kitchen, Jo Whitton is on a mission to show others how cooking healthy meals can be a little bit quirky, but also lots of fun.
As the chef behind the Quirky Cooking website and social media pages, Jo loves helping families reduce their food stress by guiding them towards simple diet and lifestyle changes that will leave them feeling happier and well nourished.
Featuring plenty of allergy-friendly recipes, tips, meal plans, blogs, and an online store, Quirky Cooking is a one-stop-shop for support, resources, and a back-to-basics approach to food and health.
Jo, who calls North Queensland home, is the author of three best-selling cookbooks - Quirky Cooking, Life-Changing Food, and Simple, Healing Foodand hosts wellness cooking workshops, gut health retreats, and seminars across Australia and overseas.
She also has her own podcast where she talks about her families’ journey to good health, good nutrition, creating healthy habits, culinary medicine, and more.
Having opened her first restaurant at the age of 20, Kara Urbanska has had an incredible career in the hospitality industry, owning and running restaurants in places like France, Fiji, and Morocco.
It was during her time cooking in a remote village in Morocco she learnt the true value of food and the luck of having a warm meal each day.
Kara will draw on her experience from her time spent overseas to present a zero-waste cooking demonstration using one of OzHarvest’s Use It Up Recipes, while also discussing their mission to reduce food waste and spread awareness of the amazing work they do in helping to feed the less fortunate.
Founded in 2004, OzHarvest is Australia’s leading food rescue organisation, saving surplus food from ending up in landfill and delivering it to charities.
• FRIDAY 12.30pm-1.00pm
• FRIDAY 1.15pm-1.45pm
• SATURDAY 1.15pm-1.45pm
• SUNDAY 11.45am-12.15pm
• FRIDAY 4.45pm-5.15pm
• SATURDAY 2pm-2.30pm
As the owner of Basilea Living Herbs, Sarah Heath loves growing and sharing her passion for herbs and edible plants with the wider community.
Now a second-generation familyowned farmer, Sarah took over the business in 2013 from her mother and relocated the farm to Burpengary in Moreton Bay.
For almost 20 years, Basilea Living Herbs has grown, packaged and delivered the very best selection of spray-free living herbs, edible flowers, salads, spinach, and mustard greens seedlings direct to the public via their farm open days, independent retail stockists, and farmers' markets.
Showcasing the unique flavours of Australia while also supporting Aboriginal communities is important to Aunty Dale Chapman, who is the founder of My Dilly Bag.
As a proud Yuwaalaraay Kooma woman now based on beautiful Gubbi Gubbi Country, Aunty Dale collaborates closely with Aboriginal communities that grow and harvest Australian Sovereign Food and Botanicals.
By providing a platform to develop, market and distribute Aboriginal products, My Dilly Bag empowers these communities to maintain their traditions, creates new income streams, and instills a sense of pride.
Aunty Dale considers traditional food to be an effective weapon in the fight against heart disease and Type 2 Diabetes, which are some of the major health problems affecting many Aboriginal people today.
Some of the artisanal products My Dilly Bag stocks include herbs, spices, jams, relishes, pasta, snacks and more.
Aunty Dale regularly hosts workshops where she highlights the unique flavours and textures of Australian bushfood and shows how easy it is to incorporate them into your daily life.
Aunty Dale is also an award-winning chef, cookbook author, public speaker, television personality, and lecturer.
• FRIDAY 5.30pm-6pm
• SATURDAY 5.30pm-6pm
• SUNDAY 4.00pm-4.30pm
Known on the Redcliffe Peninsula as the ‘Queen of vegetarian, healthy, Mediterranean cooking’, Ada Daher is a chef, cooking instructor, author and illustrator.
Born in northern Lebanon, Ada grew up surrounded by organic vegetables with her father making ouzo, growing olives for olive oil, and fishing three to four times a week. Her mother Catherina was also an accomplished cook in her own right.
While Ada and her family migrated to Australia when she was 10, her love for cooking and sharing traditional Lebanese and Mediterranean meals stayed with her during her childhood and into adulthood.
Sharing her passion for food has also seen Ada design a program for Sesame Lane Care and Kindergarten.
Ada has managed and worked in several restaurants in Moreton Bay, and now hosts Mediterranean cooking classes at The Urban Feast Cooking School, which is owned by Dominique Rizzo.
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After wowing the country with his incredible cooking skills, out-of-the-box recipes, and his never-give-up MasterChef Australia 2023 champion Brent Draper will charm the crowds when he makes his debut at this year’s Moreton Bay Food + Wine Festival.
The former tradie, who grew up in the Scenic Rim, will be sharing his hot tips, tricks, and recipes when the much-loved festival returns.
“To be asked to attend alongside some pretty big names in the culinary industry is really exciting, especially since I am just a regular guy who loves to cook and who happened to win a reality cooking
“I am really pumped to see all the local produce and use it in my dishes, and even stock up on a few things to take home with me.”
The former boilermaker captured the hearts of the nation when he battled it out in the MasterChef kitchen not once, but twice, staging an epic comeback after making the difficult decision to leave the competition in 2021 to prioritise his mental health.
“It was the perfect storm of so many things happening around me and not being able to deal with it properly,”
This included his mother being in intensive care, two rounds of quarantine, and his grandmother passing away.
“I had the choice of leaving quarantine to attend her funeral, but if I did, I wouldn’t be allowed back, so I ended up staying,” Brent says.
The added pressures of filming, missing his wife and young son, as well as the internal pressure of feeling like “there was no other way to escape the tradie life” caused Brent’s mental health to spiral.
“I didn’t know what anxiety was because I had never experienced it before, so my mind made it out to feel like a physical feeling. I was convinced I had liver disease for some reason – that’s just what my mind picked – because it didn’t make sense to me that it was mental, so my brain made me think it was physical.”
After numerous discussions between his wife and producers, Brent made the decision to leave.
“They told me “It’s ok Brent, put your hand up and tell the judges what you need to do and just follow their lead”, which I did,” he says.
“What you saw in that episode was 100 percent real –there was no editing or trickery.
“I was at my last tether and had to get out of there and get some help.”
Brent withdrew from the competition on June 13, 2021, allowing him to spend time focusing on his mental health and travel around the country with his family.
He was later invited to return to the competition, which he won!
This time, Brent stuck to a strict routine which included running 10kms every day, unwinding in a cold shower, and meditating – all before he even went into the kitchen to cook!
“I didn’t want to slip back to where I was before, so that routine was really important,” Brent says.
“I was like a machine every single day, and I went through and bloody won it!
“I wanted to go back not just for me, but to also show people that with a little bit of hard work, you can come back and face your demons.
“It’s not about the fall down, but how you get back up.”
Born at Beaudesert Hospital, Brent can recall pretending to be a chef on his family’s farm in Boonah as a young child.
“I used to chop up little bits of grass and flowers and mix them in a little bowl and tell people what I was doing, but of course nobody was there,” Brent says.
After leaving Beaudesert State High School, Brent moved to Brisbane and started his apprenticeship.
The tipping point that changed his life forever came during his smoko break when he got fed up with the lunch bell in the workshop.
“The bell at work always annoyed me because it told me when to start, when to finish, and even when to eat,” Brent explains.
“One day it went off and I hadn’t finished my sandwich, which really annoyed me, so I applied for MasterChef then and there.
“It was that 30 seconds of courage that changed my life forever.”
The Kitchen Stage PRESENTED BY AUSBUILD
• FRIDAY 6.15pm-7pm
• SATURDAY 2.50pm-3.35pm
• SUNDAY 12.40pm-1.25pm
You can say G’day to Brent after his cooking demonstrations with a special meet and greet session.
Entry to The Kitchen Stage is included in your General Admission ticket.
As the founder of 4 Ingredients, Kim McCosker has helped millions of families create simple and delicious meals.
The Sunshine Coast author, television presenter and winner of the 2017 Best Seller Gourmand World Cookbook Awards first came up with the concept of 4 Ingredients when she struggled to find quick and easy recipes to feed her three young sons.
Determined to take matters into her own hands, Kim sat down and started writing dozens of simple and easy-to-follow recipes that would help not only her, but
other busy parents to serve up fast, fabulous and flavoursome meals using four or less ingredientsall of which can be found at any local supermarket. Kim released her first 4 Ingredients cookbook in 2007, which was followed by 4 Ingredients 2 in 2010.
Those books were a hit with home cooks and have since been named the two biggest selling cookbooks in the past decade. Now, there are 37 cookbooks. Each recipe is explained in an average of four sentences and made using just one cup, one tablespoon and one teaspoon - trailblazing an era of simplified life in the kitchen.
Today, 4 Ingredients has been transformed into a hit television show that is screened in 22 countries across three continents, as well as a robust cookware range, and an iApp that was named ‘The App to watch in 2016’.
The Kitchen Stage PRESENTED BY AUSBUILD
• FRIDAY 3.05pm-3.50pm
• SATURDAY 11.35am-12.20pm
Kim will be available for a special meet and greet with her fans after her cooking demonstrations.
The Kitchen Stage PRESENTED BY AUSBUILD
• FRIDAY 2-2.45pm & 5.15pm-6pm
• SATURDAY 1.45-2.30pm & 5-5.45pm
• SUNDAY 11.35am-12.20pm & 1.45pm-2.30pm
Adam will be available to say hello to his fans during a meet and greet session after his demonstrations.
Adam Liaw is a cook, writer, and broadcaster.
One of Australia’s most in-demand media personalities, he is the author of nine cookbooks and has hosted a range of documentary, food and entertainment television and audio programs including Adam & Poh’s Great Australian Bites (SBS), The Cook Up with Adam Liaw (SBS), Tomorrow Tonight (ABC), Who The Bloody Hell Are We? (SBS) and Good Food Kitchen (Nine).
He also presents the podcast How Taste Changed the World for Audible.
He is the number one recipe writer for Good Food, a weekly columnist for Sunday Life magazine, and summer columnist for The Guardian
Adam knows how Australian families eat - as a busy father of three, he understands the importance of practical, healthy eating. His approachable and family-friendly recipes are enjoyed by thousands around the country.
He is also UNICEF Australia’s National Ambassador for Nutrition.
As a nutritionist, food educator, cook and MasterChef Australia runner-up, Georgia Barnes has made quite the name for herself in the hospitality industry.
Born and bred in Redland Bay, Georgia spent countless hours at the kitchen bench cooking alongside her mother and grandmother, standing on two phone books until she was tall enough to reach the counter top on her own.
Growing up, she also spent a lot of time with her family fishing and crabbing in the waters off Moreton Bay.
Her childhood fascination with food inspired her to complete a Bachelor of Health Science in Nutrition, which led to a career in the health and wellness industry where she began writing recipes and conducting workshops.
Georgia became a household name after appearing on Network Ten’s reality cooking competition MasterChef Australia in 2015, where she impressed the judges and viewers with her creativity and infectious personality. Her talent in the kitchen saw her don the apron for the Grand Finale, where she placed second.
The Kitchen Stage PRESENTED BY AUSBUILD
• FRIDAY 12.55-1.40pm & 4.10-4.55pm
• SATURDAY 12.40-1.25pm & 3.55-4.40pm
• SUNDAY 10.30-11.15am & 2.50-3.35pm
Meet and greet Georgia after her demonstrations.
The Kitchenette Stage PRESENTED BY GARDNER VAUGHAN GROUP
• SATURDAY 12.30pm-1.00pm
Stepping into the MasterChef Australia kitchen has been a dream many years in the making for Stephen “Steve” Dennis.
• FRIDAY
2pm-2.45pm
• SATURDAY
2.45pm-3.30pm
• SUNDAY
1.15pm-1.45pm
Born in Belfast and classically trained in Europe, Alastair McLeod is a beloved chef and television personality who now calls Samford home.
Alastair’s culinary journey saw him work at several Michelin listed restaurants in Belfast, the United Kingdom and Italy, as well as several other impressive restaurants in France and Scotland.
With his grandfather born in the Torres Strait and his mother in Cairns, Alastair moved to Queensland 27 years ago to follow in the footsteps of his forefathers.
The Bribie Island local got the call up to be a part of season one of MasterChef Australia 16 years ago, but Mother Nature intervened in the form of a cyclone, conspiring against him travelling to join the competition.
But Steve never let go of his dream and at 62, was the oldest contender in this year’s competition.
Say hello with a meet and greet session after his demos.
The Kitchenette Stage PRESENTED BY GARDNER VAUGHAN GROUP
• SUNDAY 12.30pm-1.00pm
With a degree in pharmacology and toxicology, David Tan decided to put his important work with cancer patients on hold to see where his MasterChef Australia journey may lead.
Having grown up in Singapore, David often jokes that eating is a national hobby, and tries to return annually to reconnect with family and come together over food.
After moving to the Gold Coast seven years ago, David really started to hone his cooking skills, sparking his interest to take his passion even further.
Since moving to Australia, Alastair has worked as the executive chef at the Brisbane stalwart Baguette, which won back-to-back Restaurant and Caterer Awards and saw the restaurant inducted into the Hall of Fame.
His tenures in Brisbane include roles as the executive chef at Brett’s Wharf, as well as having established Tank Restaurant and Bar in the Brisbane CBD.
Alastair has been a familiar favourite on reality cooking shows for years, including Network Ten’s Ready Steady Cook, Seven Network’s Queensland Weekender, as well as his own homegrown food show, Off the Eaten Track, which is aired nationally in Australia and New Zealand.
As an ardent supporter of all things local, Alastair is also the host of the popular Samford Harvest dinners which are held every quarter in the Moreton Bay hinterland.
These dinners allow guests the opportunity to treat their tastebuds to a five-course meal with ingredients and produce sourced locally in and around the Samford Valley, which are then cooked by Alastair himself.
He also started his own catering company called Al’FreshCo Catering Company which provides catering, markets, and his own product line.
The Kitchenette Stage PRESENTED BY GARDNER VAUGHAN GROUP
Entry to The Kitchenette Stage is included in your General Admission ticket.
FRIDAY 23 AUGUST 2024
10:45AM Dominique Rizzo
11:45AM Fiona Anchal
12:30PM OzHarvest
1:15PM Aunty Dale Chapman
2:00PM Alastair McLeod
3:00PM Jo Whitton
3:45PM Dominique Rizzo
4:45PM Sarah Heath
5:30PM Ada Daher
SATURDAY 24 AUGUST 2024
10:45AM Dominique Rizzo
11:45AM Jo Whitton
12:30PM Stephen Dennis
1:15PM Aunty Dale Chapman
2:00PM Sarah Heath
2.45PM Alastair McLeod
3:45PM Dominique Rizzo
4:45PM Fiona Anchal
5:30PM Ada Daher
SUNDAY 25 AUGUST 2024
10:45AM Dominique Rizzo
11:45AM Aunty Dale Chapman
12:30PM David Tan
1:15PM Alastair McLeod
2:15PM Fiona Anchal
3:00PM Dominique Rizzo
4:00PM Ada Daher
subject to change.
HOSTED BY DOMINIQUE RIZZO
Life is too short to eat boring food, so if you’re looking to add some healthy, nutritious and delicious recipes to your repertoire, be sure to swing by The Kitchenette Stage where you can learn some new methods and techniques from our celebrity chefs.
It’s free to watch the cooking demonstrations as it’s included in your general admission ticket, and if you’re lucky, you can also score a free meet and greet with your favourite chef after their demo!
FRIDAY 23 AUGUST 2024
10:30AM Celeb Cook-Off Challenge
11:50AM Matt Golinski
12:55PM Georgia Barnes
2:00PM Adam Liaw
3:05PM Kim McCosker
4:10PM Georgia Barnes
5:15PM Adam Liaw
6:15PM Brent Draper
SATURDAY 24 AUGUST 2024
10:30AM Matt Golinski
11:35AM Kim McCosker
12:40PM Georgia Barnes
1:45PM Adam Liaw
2:50PM Brent Draper
3:55PM Georgia Barnes
5:00PM Adam Liaw
6:05PM Aspley Mazda
SUNDAY 25 AUGUST 2024
10:30AM Georgia Barnes
11:35AM Adam Liaw
12:40PM Brent Draper
1:45PM Adam Liaw
2:50PM Georgia Barnes
3:55PM Matt Golinski
*Program subject to change.
They say the kitchen is the heart of the home and the same can be said for The Kitchen Stage presented by Ausbuild at this year’s festival.
Our star-studded line-up includes top celebrity chefs and our hilarious MC Paul Wheeler, who has become the go-to-host for a massive range of LGBTQIA+ events and smaller family-friendly festivities across South East Queensland.
Entry to The Kitchen Stage is included in your General Admission ticket.
Elegant and contemporary with an air of ‘Je ne sais quoi’ – St. Aimé captures a unique blend of European flair and New World style in these delicious wines.
If you’re someone who enjoys a good tipple, here are some amazing distillers that will really raise your spirits!
Lovingly crafted from local lemons to a tried and true ‘secret’ recipe straight from Nonna’s kitchen, you can be excused for thinking you have been transported to Italy’s Amalfi coast after just one sip of LouisB’s Limoncello.
Using fresh lemons and limes that have been peeled one by one, the Citrus Dry Gin from Little Ridge Distillery really packs a punch.
Their artisan range of gin and vodkawhich is brewed onsite at their distillery in Narangba - also includes botanicals such as juniper and cardamom, which have been gently crushed or pressed to release their
Currently, their product line features Aged Vodka, Double Apple Pine Vodka, and On the Ridge Gin, but they look forward to releasing their line of bourbon-inspired whisky in 2026.
Inspired by art house cinema, Nosferatu Distillery is named after a silent horror film based on the Dracula Bram Stoker.
If you dare, why not try their Nosferatu blood orange gin, mandrake cucumber and mint gin, Giselle pavlova gin, bunyip sticky gin, dead dry gin, dead dry vodka, dead dry garnish, or rye and corn whisky.
Made using the highest-grade Australian-made grain alcohol, plus pure filtered water, their own lemon zest, and Queensland’s famous sugar, it’s the perfect digestif for liqueur afficionados.
With flavours like chilli mango, berry pink, mango, and London Dry, White Oat is gin, but not as you know it.
By using white oats in their recipe – because why not - they created a new line of old favourites with a modern twist.
Their drinks are more than just about the gin –they’re about the entire experience like where it’s from, where you have it, who you have it with, and the memories that are created along the way.
With a focus on creating small batch spirits with distinctive native botanicals, every bottle from Beech Mountain Distillery has been made with precision and dedication.
Hand crafted at their humble homestead, their range of bespoke and fabulous gin includes flavours like lemon myrtle, butterfly pea, kaffir lime, rose and hibiscus, strawberry gum, coffee amaro, and pink grapefruit, among others.
When you find yourself with a Diablo Co drink in hand, you can be sure you’re knocking back a product that’s 100 percent locally produced, glutenfree, and satisfyingly suitable for Queensland’s balmy climate.
Their portfolio includes the devilishly refreshing alcoholic ginger beer, which is made from a unique blend of 13 balanced herbs, spices, and natural ingredients, as well as their range of Eros Vodka, Azure Mediterranean Gin, Black Cockatoo Queensland Rum, and liqueurs.
Inspired by the delicate flavors contributed by the founder's roof top bees as they gather nectar, every bottle of Wildflower Gin is an enchanting journey for your tastebuds.
As a small boutique distillery, they offer a variety of options for gin enthusiasts to indulge in their exquisite creations.
Their tipples include their Wildflower signature gin, Wildflower pink gin, Wildflower oaked gin, and Wildflower Navy strength gin, as well as smoked whisky.
All the premium spirits made by Sunshine and Sons are pot-distilled with a carefully curated mix of local and traditional botanicals.
Their original vodka was crowned World’s Best Vodka at the 2024 World Vodka Awards, making this pure, volcanic rock-filtered vodka a true standout.
If you’re looking to embrace the ‘Coast Spirit’, you can also try their original dry gin, pineapple parfait gin, barrel aged gin, and original cane.
Gold Coast-based Hard Fizz produces a range of alcoholic and non-alcoholic beverages that are low on calories and big on flavour.
Their seltzers come in flavours ranging from Passionfruit & Guava, Watermelon & Raspberry and Grape to Cola and LemonLime.
Gluten-free, Hard Fizz produces a 4 percent alcohol range, Extra Strength Hard Fizz and Fizz Functional, which is alcohol-free.
Inspired by the beauty of the Redcliffe Peninsula, Peninsula Distilling makes gins and vodkas, with the ultimate goal of also producing rum.
The fledgling business, owned by mates head distiller Arnold Keuker and business partners Carlos Ortega and Pei-Onn Lee, opened earlier this year and is Redcliffe’s first micro-distillery.
Based at Clontarf, the business has a zero waste policy and plans to send waste from production to farmers within the Moreton Bay region.
Renowned as Australia’s finest rum, Nil Desperandum’s rum has bold flavours of ripe tropical fruit.
Using the best molasses from Queensland’s sugar cane, it is naturally fermented with Woombye water then double pot distilled and barrel aged for a minimum of two years.
Their Australian certified organic rum includes the Special, Premier, Botanical, as well as the artfully corrupted orange r rum, and spiced rum.
Moreton Bay whisky expert Carmen Hartwich is set to raise a glass with thousands of spirit enthusiasts this August as part of the free Premium Spirit Tastings offered by major sponsor Brown-Forman.
As the first woman in the world to receive a Master of Bourbon from the Council of Whiskey Masters - not to mention the first Aussie to do so as well - Carmen will be sharing her extensive knowledge during this amazing festival experience, which is included in your general admission ticket!
“We will be bringing four of Brown-Forman’s best labels for people to try, including our Woodford Reserve Bourbon Whiskey, Benriach Single Malt Whisky, Herradurra Tequila, and Diplomatico Rum,” Carmen says.
“This is a special bespoke guided tasting experience where guests can enjoy a sip of our premium products and hear from our expert brand ambassadors.
With limited spaces per tasting, you will definitely want to make sure you’re first in line for your preferred session!
You will find them in The Oasis
“Everybody who comes along will receive a pair of headphones to wear during the session, making it an intimate experience for everyone to learn and listen without any distracting background noise.
“We will feature a different spirit every 30 minutes, with each tasting session lasting 15 minutes.
“You don’t even need to book - just look at the list of session and product timings out the front and pick the experience you would like to enjoy and come back at least 10 minutes beforehand.”
Australia is home to a wealth of wineries and boutique cellar doors because us Aussies love a good drop. Swill, sip, and savour your way through these incredible winemakers and producers.
FIND THESE GREAT COMPANIES AT THE CELLAR DOOR
PRESENTED BY WOODLANDS FITOUTS
Located in the heart of the Hunter Valley wine region, Bimbadgen is custodian to two very special 50-year-old vineyards.
Both sites provide old-vine semillon, shiraz and chardonnay, with tempranillo a more recent addition.
The red volcanic soils that run along the crest of the valley are perfect for the cultivation of premium shiraz; while semillon thrives on the ancient sandy loam of the valley floor.
With their slogan “wines that matter for people who care”, The Hidden Sea is committed to making eco-friendly, sustainable, and great tasting wines and cleaning up the ocean at the same time.
For every bottle sold, they remove the equivalent of 10 plastic bottles from the ocean, so you can kick back and enjoy a glass or two and know you are doing something good for the planet.
Their range includes shiraz, rosé, sauvignon blanc, pinot noir, pinot grigio, chardonnay, GSM, red blend, grenache, and spritzers – all of which are made from grapes grown in some of Australia’s most iconic wine growing regions.
Featuring a menu full of exquisite wines and breathtaking views of the surrounding hills, Ocean View Estates in Moreton Bay is a 100-acre boutique sanctuary for wine enthusiasts and nature lovers alike.
With juicy plump grapes bursting on the vines, every bottle has been carefully crafted and tells a story of passion and expertise.
From crisp whites to bold reds, their collection showcases the finest flavours
Their unique name stems from the local indigenous language meaning ‘Place of Good View’.
Nestled high above the rolling hills just a quick 25-minute drive from the Adelaide CBD, The Lane Vineyard is a destination for the senses.
Every bottle tells a story – a story of the land, the climate, and the skilled hands that carefully nurture each vintage. Their awardwinning
variety of wines includes merlot, syrah, cabernet sauvignon, chardonnay, pinot noir, sauvignon blanc, pinot gris, shiraz, semillon, Riesling, cabernet franc, nebbiolo, gamah, and pinot blanc.
Philip Shaw was drawn to winemaking at the age of 12 in 1959 after visiting the University of Adelaide’s Roseworthy with his school.
He later studied agriculture and winemaking there, before working at wineries such as Lindemans and Rosemount.
Philip planted 47 hectares of vines at the company’s Koomooloo vineyard at Orange in 1988-89.
In 2003, Philip and son Damian joined forces to build Philip Shaw Wines, which launched at the release of the first vintage in August 2005.
Damian’s brother, Daniel, is the company’s winemaker.
Sourcing the best grapes from the Adelaide Hills and McLaren Vale, this boutique Brisbane-based wine producer brings a taste of South Australia to Queensland with every bottle they produce.
The vast majority of products from Tessera Wines (with the exception of their Good Oil blend Shiraz vineyard Blewitt Springs and Cabernet Sauvignon - McLaren Vale McMurtrie vineyard) are all single vineyard crafted wines.
Labels such as the 'Peggy Sue' Sparkling Pinot Noir, Straw Boss Riesling 2023, Stompa Sauvignon Blanc 2023, Hulah Hoop Rosé 2022, and Monarch Chardonnay 2022, just to name a few, are all handcrafted using traditional techniques such as open fermentation and basket
With vineyards spanning various altitudes, Symphony Hill Wines is committed to crafting worldclass wines that showcase the extraordinary potential of the Granite Belt.
From their flagship reserve shiraz to varieties like petit verdot and tempranillo, Symphony Hill offers a diverse range of exceptional wines.
Three of their wines were selected to be served on Qantas business class flights (2016 Reserve Cabernet Sauvignon, 2016 Reserve Nero d’Avola, and 2018 Gewurztraminer).
With a legacy dating back to 1946, Golden Grove Estate is located at Ballandean in the Granite Belt region.
The high altitude of 820 metres and the cool summer climate makes the area ideal for growing wine grapes, with the family specialising in alternative varieties.
Marketed under the name Strange Bird, this type of wine is unlike anything you have tasted before – it will delight the senses and quench your desire for something new and exciting.
With their motto being ‘drink outside the box’, Nuova Scuola Wines offers a unique selection of lesser known but equally delicious wines that have been enjoyed since ancient times.
Hand-crafted in the South Burnett region, they focus on Mediterranean varieties like Novello, Sangiovese, tempranillo, and the cheeky fortified Verdelho - all of which are filled with amazing flavours and textures that will excite your tastebuds.
Established by brothers Andrew and Neil Pike in South Australia’s Clare Valley in 1984, Pikes Wines remains family-owned and operated.
Sitting on about 100 hectares of rolling slopes in Polish Hill River, Pikes is best known for its Riesling, but has also grown shiraz and cabernet for more than 20 years.
With more than 20 grape varieties across the estate, they produce a range of wine styles to appeal to many palates.
With their unconventional name and methods, like only handpicking the grapes at night, Blowfly by Warrumbungle Wines is a different style of wine for different people.
Based in Coonabarabran in NSW, they don’t use irrigation and don’t spray toxic chemicals on their vines, but they do cellar their wines for 5-10 years before they are released. Their range includes Blowfly (single varietal wines in all their individual glory), Blowfly Rogue (from the depths of 2005/6), Cease and Desist (Reserve label Bordeaux and Rhone) and Maelstrom.
Sampling will be available at
Having worked in the beer and wine industry from the age of 15, Darren Jahn loves sharing his passion and knowledge about the good things in life with others.
In 1992 he moved from Perth to Sydney with Evans and Tate wines, followed by stints at Cellarmaster Wines, Beringer Blass and Foster’s Australia.
He later joined the Oatley Family’s newly established wine business in 2006, and currently works as the Marketing and Communications Manager.
Darren’s experience in the sector has led him to become an experienced host, master of ceremonies, speaker, writer, and wine educator.
He has been a regular panellist at many food and wine forums, and edits Mount Horrocks (Clare Valley) winery’s newsletter.
He is also an honorary Life Member of Australia’s leading wine communications forum: Wine Communicators of Australia Inc (WCA) - in recognition of his six-year tenure as its President –which he lists as one of his most rewarding achievements.
Whether you’re seeking an energy boost, a relaxing rest, or just wanting to warm up, we have you covered with three delectable coffee vendors located across the site. With a selection of milk alternatives and grab-and-go treat options also available, we’re positive you’ll get something piping hot to hit the spot.
• Find Tipple and Tamper in THE MARKET ALLEY
• Find Drift Coffee in THE GROVE
• Find BRIT & CO at THE CELLAR DOOR
By using organic herbal infusions from the Aztecs and other native cultures around the world, Hierba Santa Organic believe their range of tea blends can help heal and refresh your body and soul.
Their range of blends include black tea, black tea with lemon, calming Luna, detox, green chair, green tea, Hawaii Bombay, hibiscus (Aztec), lemon ginger, rainforest, spearmint, Mother Earth, Pachamama, and just chill.
Cold brewed drinks are also available.
FIND THEM IN THE MARKET ALLEY.
Whoever said you can’t have it all needs a pack of Pinnacle Brew’s non-alcoholic tinnies.
Brewed locally in the Moreton Bay suburb of Brendale, Pinnacle Brews is the manufacturer of Queensland’s best cold-brew coffee, coffee concentrate, cocktail coffee mixers and beverages, which they supply to both the domestic and commercial market.
Years of perfecting their brewing methods combined with meticulous attention to detail - including using real fruit extract - resulted in these finely crafted beverages, so you can cool down with a refreshing peach, tropical, mango or lemon iced tea, or recharge with a cold-drip black coffee.
FIND THEM IN THE BREWS ON BRAMBLE.
Whether you're a seasoned beer enthusiast or eager to explore the world of craft brews, these vendors have created some unique ales, pilsners, lagers, and stouts that will have you frothing.
YOU CAN FIND ALL THESE GREAT BUSINESSES IN THE BREWS ON BRAMBLE
PRESENTED
BY
MORETON DAILY
Burpengary’s Buddy Brewing was born from the simple joy of a family outing, shared laughter and a love of the “happy nectar” that brings people together.
Co-owner Divaan’s love of brewing began at a young age producing with his grandfather, sparking a life-long interest in crafting the perfect pint, while brewer Reece is dedicated to creating highquality beers.
Buddy Brewing will be bringing along their popular Pale Ale and Blonde Ale, as well as a few other surprises.
While flying high above the clouds between Melbourne and Brisbane, an ex-commercial pilot decided to chase his dream and Archer Brewing Co was formed.
Named after the first plane he ever flew, Archer Brewing Co’s core fleet is made up of a mid-strength lager, rice lager, pale ale, and IPA. All their beers are made from 100 percent Australian ingredients using as much local produce as possible.
Since opening in 2017, Sunshine Brewery has created more than 100 different beers using products directly traceable to the people who grew them.
Some of their most popular brews include their Blue Sky Red IPA, Noosa Ruby Sunset Ale, Summer Dayz Australian Summer Ale, Sunshine Jaffa Oatmeal Stout and Raspberries and Cream Sweet Stout.
Making their beers in single keg batches on a steam jacketed multi-vessel brewery allows Bacchus Brewing Co to make up to 12 different beers a day and more than three brand new beers a week.
This award-winning microbrewery has made some of the most interesting and flavourful beers in the country, like Atomic Juicy Froot, Belgian Mocha Stout, Blacc Pineapple, Cherry Vibe, Double Chocolate Stout, and High Tea, just to name a few.
Terella Brewing Co’s concept is based on a sustainable cycle, producing what they need and using what they produce.
If you’re after a schooner or a pot, you will find a wide range of brews and flavours on tap, including Euro lager, pale ale, mango XPA, plus Mad Dog ginger beer and lemonade.
Mid, Cerveza Mexican Lager, Twisted Palm Tropical Ale, Mid Tide Pale Ale, and Hop Nectar Juicy IPA.
One thing is for sure at Your Mates Brewing –good beer is always better enjoyed with mates.
Founded by two mates, their mission is to be Australia’s most authentic brand and spread their mateship message to anyone who’ll pull up a camp chair and listen.
Their range of beers is represented by a few legendary characters who you have probably met somewhere like Macca (lager), Sally (IPA), Tilly (ginger beer), Larry (pale ale), Eddie (session XPA), and Donnie (dark ale). Enjoy a Your Mates in The Brews on Bramble zone or from any of the festival bars.
With more than 100 beers to choose from, Horny Wombat Brewery is a popular venue for Moreton Bay locals to enjoy a drink and catch up with friends.
There are two ranges of brews at Horny Wombat Brewery – their core range of beers, ciders, and ginger beer brews that you can reasonably expect to be available at all times; and their custom range, which are only available in 50 litre orders.
Founded in 2017, Revel Brewing Co is a blend of history, craft beers, and that unmistakable Brissy vibe.
They revel in creating handcrafted locally brewed beers that are bursting with personality and flavour, like their American Brown Pale Ale which pours a deep amber-brown with toasty warmth and a smooth rich flavour, and their trusty and dependable lager, which features an extra flavoursome kick.
Located at Brendale’s iconic complex ‘The Sheds’, Hip Hops Brewers is more than just a brewery; it is a creative hub and gathering place for likeminded souls who appreciate the artistry of brewing.
With a passion for innovation, Hip Hops created their own range of unique beer and seltzers, with every sip telling a story of their commitment to push boundaries and foster connections.
Some of their top sellers include Hip Hops MOSH, Redcliffe Red IPA, Griffin Golden Ale, Lakeside Lager, and Samford Sessions – all of which come from their core range.
An independent brewery and cellar door in Yeerongpilly, Slipstream Brewing’s house tap beer range of more than 20 varieties and comes straight from the back-of-house production room.
Owners Deale and Elisa StanleyHunt brew with nothing but pure flavour in mind, crafting with balance, giving due credit to the malt, yeast, and water they use. There’s a special place in their hearts for hops and they love to explore different dimensions in IPAs and experiment with new styles.
Located in the bustling suburb of North Lakes, Thirsty Chiefs Brewing Co offers a range of brews to order at the bar and kegs to take home.
They brew in small 50 litre batches and sell in one carton quantities (equivalent to 24x245ml bottles).
Their range of liquid gold includes J.J Pale Ale, Mango Hill Pale, Hop Chief Pale Ale, Jimmy Nectaron, Thirsty Murk, and Malten Lava Amber Ale.
They also brew a range of ciders and their Little Molly’s Ginger Beer.
If dining on a five-star meal prepared by a celebrity chef is on your culinary bucket list, we’re about to make your dream a reality!
Renowned chef Matt Golinski will host two exquisite four-course degustation dinners (one on Friday night, the other on Saturday) at The Lodge for lucky guests to indulge in.
While he's keeping the menu under wraps for now, you can guarantee each dish will be a culinary masterpiece and feature an array of fresh produce from our amazing vendors.
“I will be trying to get as many local producers as I can into each and every dish to show off the flavours of Moreton Bay,”
Matt says.
“It’s my job as a chef to share the stories of the producers who work really hard to grow things for us to eat.”
The meal will be paired with a selection of award-winning wines from Robert Oatley Wines, who is a major sponsor of this year’s festival.
Their trio of labels includes the maritimeinfluenced Signature Series, the specific vineyard focused Finisterre, and the best of the best barrels under The Pennant.
Robert Oatley Wines was founded as a family winery in 2006 by the late Robert (Bob) Oatley AO BEM, who was a proud and passionate fifth-generation Aussie who took Australian wine to the world.
Bob established the now-famous Hunter Valley-based Rosemount Estate, producing his first commercial vintages in the early 1970s.
Over the ensuing three decades his wines developed an impressive pedigree – gracing the world’s best wine lists and winning many of the highest accolades, while consistently topping sales in Australia, the UK and USA.
In 2014 he was appointed an Officer of the Order of Australia (AO) in the Australia Day Honours.
MATT GOLINSKI FOUR-COURSE DEGUSTATION DINNER EXPERIENCE
PRESENTED BY ROBERT OATLEY WINES
• FRIDAY 6.30pm-8.30pm
• SATURDAY 6.30pm-8.30pm with an arrival time of 6pm
Tickets: $179 per person plus your General Admission ticket.
Head to the MORETON BAY FOOD + WINE FESTIVAL website to book.
If you’re feeling peckish, we have an incredible lineup of food trucks and vendors who will help fill your rumbling stomach and satisfy any cravings you might have.
Sink your teeth into these great dishes:
According to Cluck Cluck Boom, there are two types of people in this world: people who love fried chicken and liars.
For those who find comfort in the humble chicken and chips combo, you will find a very satisfying meal from Cluck Cluck Boom.
FIND THEM AT THE CELLAR DOOR.
Made fresh to order, OMG! Decadent Donuts make donuts everyone can enjoy.
Each donut is vegan and free of gluten, yeast, dairy, egg, sulphite, nuts and wheat, and is also Vegan Australia Certified and Coeliac Australia accredited.
Featuring handmade gourmet gelato and sorbet, the range of flavours from Gelato Messina are sure to cool you down on a sunny day.
All their gelato is made from scratch in their Sydney factory and then churned fresh in store, meaning you won’t find a pre-made paste in sight. With 35 permanent classic flavours on their menu, all made using the best ingredients, there is something for everyone including vegans and people with gluten, egg and nut allergies.
FIND THEM AT THE CELLAR DOOR.
Using several family recipes that have been passed down through generations, every dish from Flavours of Eataly has been handmade with love.
Their vast menu changes frequently depending on the season, but you can find familiar favourites like lasagna, pasta, gnocchi, arancini balls and mozzarella sticks, all of which are made from the freshest ingredients.
FIND THEM AT THE CELLAR DOOR.
The donuts are dusted in a range of sugars made from locally grown fruits and spices, so you can choose between different flavours like berry, orange, lemon, strawberry, choc mint, cinnamon, coffee, and pine lime.
FIND THEM AT THE GROVE.
Located inside a cute kombi food trailer, Vegood serves up an array of sweet and savoury goodies made from high quality ingredients to provide exceptional flavour combinations in every bite.
On the menu you will find plenty of plant-based, vegan and gluten free dishes like bao buns, subs, burgers, arancini, loaded nachos, pies and spring rolls, as well as treats like donuts, cannoli, tarts, slices and more.
FIND THEM THE SPRINGS.
For a quick and easy Mexican feast, look no further than Carlos Tacos.
You can tuck into one of their freshly made tacos - a soft white corn tortilla, your choice of filling (choose from beef brisket, slow cooked pork, lemon lime chicken, or grilled veggies), which is then topped with Spanish onion, coriander, lime, and their
FIND THEM AT THE BREWS ON BRAMBLE.
By supporting Queensland dairy farmers from Maleny Milk, That Gelato Co ensure they can scoop their customers the freshest gelato and sorbet every time.
With a display cabinet full of handmade goodies, Le Treatz is a little slice of France in Queensland. Featuring an array of fine cakes and other desserts such as macarons, eclairs, tarts, scrolls, slices, and cheesecake, there are plenty of options to devour. Bon Appetit!
FIND THEM AT THE GROVE.
New flavours are created weekly, however some of their best-selling gelato flavours include Milo, peppermint, Ferrero Rocher, Oreo, cappuccino, Biscoff, Cherry Ripe, Turkish Delight, lemon cheesecake, cereal milk, boysenberry ripple and cookie dough. You can also have a lick of their various fruity sorbets.
FIND THEM AT THE MARKET ALLEY.
With flavours such as pink bubblegum with marshmallows, choc nut, Nutella, Biscoff, chocolate, caramel, strawberry and grape, there is something for the whole family to enjoy!
They also sell slushies, snow cones, coffee and other sweet treats.
FIND THEM AT THE SPRINGS.
Looking for something a little different at this year’s Moreton Bay Food + Wine Festival?
The Three Bridges Inn, presented by Jack Daniels, has you covered with a delectable array of seafood, slow cooked meats, salads and more to choose from.
The precinct allows diners to select the elements they’d like to include to build their own meal.
Start with a plain or cheesy garlic bread, then choose from traditional or truffle fries.
Pile seafood onto your plate – there’s half a dozen or 12 plump natural oysters, 250g of fresh prawns, or magnificient
Moreton Bay Bugs on offer.
Or opt for juicy chicken wings flavoured with honey soy or buffalo seasoning.
For a delicious red meat fix, the Three Bridges Inn presents succulent servings of beef brisket, pork shoulder and lamb shoulder.
To complement the seafood, meats and chicken, the menu also includes potato salad, Greek salad and coleslaw.
Then grab a table to enjoy your feast and the stunning views across Moreton Bay, or catch the Broncos and Dolphins NRL games across the weekend on a big screen.
Whether you’re a festival regular or a newbie, we have the perfect way for you to explore the gastronomical landscape of the festival with an exclusive Walk + Talk Tour of The Marketplace.
Hosted by Lyn Fidler, the Walk + Talk Tour is the best way of seeing everything The Marketplace has to offer, including exclusive access to producers and vendors to hear their stories, exclusive tastings, and special discounts so you can take some goodies home with you. Each tour will last for approximately one hour and is capped at 12 people for a more intimate experience.
WALK + TALK TOUR
• FRIDAY 11.30am-12.30pm 2.30pm-3.30pm 4.30pm-5.30pm
• SATURDAY 11.30am-12.30pm 2.30pm-3.30pm
• SUNDAY 11.30am-12.30pm 2.30pm-3.30pm
The cost is $10 per person and is payable via the Moreton Bay Food + Wine website as an add-on, or you can pay directly on the day at the designated meeting spot, which will be at the Information Tent.
You will need to get in quick though because these tours have been extremely popular in the past!
Before you start the tour, please gather 15 minutes before at the Information Tent.
*Sufficient numbers permitting THE MARKETPLACE IS PRESENTED BY THYME LIFESTYLE RESORTS
Featuring lots of flavoursome and hearty dishes, Cairo Eatery provides a taste of Egypt without the need for a passport.
On their menu you can expect Koshari (a traditional Egyptian staple mixing pasta, Egyptian fried rice, vermicelli and brown rice, topped with a zesty tomato sauce), pita pockets, falafels, fried cauliflower, and more.
FIND THEM AT THE CELLAR DOOR.
Straight from the Turkish kitchen, Fresh Gozleme bring a taste of the Middle East to hungry Australians and expats.
Gozlemes are a quintessential Turkish fast food made with Turkish flatbread which is stuffed with all sorts of tasty fillings and then cooked over a hot plate to make it crispy and golden.
Flavours include cheese and spinach, pumpkin and leek, and mushroom. You can also add chicken or beef should you wish.
FIND THEM AT THE BREWS ON BRAMBLE.
With an array of exotic dishes brimming with authentic flavours, Little Mamak is a great introduction or return to traditional Malaysian food. Their variety of nasi goreng, satay chicken bao buns, veggie bao buns, roti canai with chicken curry or beef rendang, roti garlic and cheese, roti murtabak, beef rendang loaded fries and satay loaded fries will have you believing you are walking through the streets Malaysia.
FIND THEM AT THE BREWS ON BRAMBLE.
If you’re keen to savour the flavours of the orient, Red Oriental knows how to fill hungry bellies.
They sell ready-to-eat dumplings, dim sims, barbecue pork buns, spring rolls, fried rice and more.
FIND THEM AT THE SPRINGS.
Calling all cheese aficionados –this one is for you!
Bunya Cheese produce an array of decadent soft cheeses made in South East Queensland that will add a little something extra to your next grazing afternoon.
Some of their most popular cheese wheels include the Bunya Gold (triple cream with a rich and buttery flavour); Bunya White (camembert-style, whole milk cheese); Bunya Red (camembert-style with complex flavours); Bunya Black (triple cream cheese dusted with ash); and Bunya Gold infused with truffle (rich triple cream with a decadent streak of truffle).
FIND THEM AT THE CELLAR DOOR.
Using classic recipes passed down from three generations, Banhs on Wheels has been making traditional and authentic Vietnamese street food since the early '90s.
From their crispy banh mi and rich pho to their famous spring rolls and curry puffs, each dish is authentically made using the best locally sourced ingredients, which will trick you into thinking you have been transported to the bustling markets of Vietnam.
FIND THEM AT THE CELLAR DOOR.
Have your chopsticks ready, because Dumpling Master is set to bring you some decadent parcels packed full of goodness.
If you have a hankering for dumplings, their range includes pork, prawn, chilli chicken, and vegetables, but they also serve barbecue pork buns, green onion pancakes, and spring rolls.
FIND THEM AT THE CELLAR DOOR.
With a focus on maximum taste and maximum value, Sushi to the Max specialises in sushi with a twist.
Flavours include chicken and avocado, tuna salad and cucumber, vegetable tempura and sweet potato, smoked salmon with cucumber, cream cheese and sweet potato, as well as fried prawns.
They also provide teriyaki and karaage bowls, seaweed salad, and spring rolls.
FIND THEM AT THE SPRINGS.
While they may have originated in Hong Kong, bubble waffles are now one of the most iconic and popular street snacks in
Cooked over a flame grill right before your eyes, Fritz’s award-winning German sausages are too good to share.
Each bratwurst has 150gms of beef and pork, is manuka smoked, and comes in either original or spicy. They also sell special Fritz fries, loaded Fritz fries, currywurst, bacon bratwurst, and a kid’s frankfurter.
Or if you’re really hungry, there is also the double banger, with your choice of any two bratwursts in a bun.
Vegetarian options are also available.
FIND THEM AT THE BREWS ON BRAMBLE.
Traditionally served with assorted ice cream flavours and then sprinkled with various fruits and toppings, the team from BUBBO Dessert have gone one step further, with the bubbles in their signature combos filled with all kinds of fun surprises like Oreo crumbs and chocolate chips.
FIND THEM AT THE GROVE.
If you love beautiful sweets that look too good to eat, you won’t be disappointed by the range of bespoke cupcakes, cookies, and brownies from Quirky Cakery.
Their cookie lineup could include the triple choc stuffed Oreo, Hershey’s s’mores, birthday cake, Reese’s Pieces triple choc, Kinder Nutella bomb, and original Nutella stuffed Oreo, just to name a few.
FIND THEM AT THE GROVE.
Seafood lovers are in for a real treat this August with well-known chef, restaurateur, and blogger Kevin Collins delivering his famous Bait to Plate dining experience at the Moreton Bay Food + Wine Festival.
The passionate fisherman, who is also the co-owner of Fish D’Vine at Airlie Beach, will take 150 lucky guests on a culinary journey that celebrates Queensland’s fresh seafood.
The two-hour gastronomic experience lets diners feast on six delectable fish dishes and one dessert, with Kevin explaining where each fish was caught and how best to prepare it.
“Bait to Plate is about me highlighting the amazing fish species and different seafood options we have access to which sadly, seldom make it onto the menu in many restaurants,” Kevin says.
“I will have a variety of local seafood for people to taste, and while an amazing team of talented chefs cook each dish out the back, I will be at the front telling people about the fish they are about to eat.
“It’s a real fun, interactive, and educational way for people to be introduced to new species. They can come up and ask questions, see what I am doing, learn how to fillet the fish, and even taste as I am going.”
Kevin’s menu will feature local produce as well as fish from tropical North Queensland.
“I am really excited about the menu I have created for the festival. I will be including Moreton Bay Bugs which have been sourced from a farm in Lismore, some beautiful coral trout which I will bring down from the Whitsundays with me, and threadfish salmon, which can be found in the mouth of the Brisbane River.
“I will also have tailor, which is a common catch in Moreton Bay. It’s a
THE BAIT TO PLATE SEAFOOD DINING EXPERIENCE
• FRIDAY 1.30pm-3.30pm
• SATURDAY 1.30pm-3.30pm
• SUNDAY 1.30pm-3.30pm
Tickets are $179 per person plus your General Admission ticket.
THE MEAL WILL BE ACCOMPANIED BY A ROBERT OATLEY WINES DRINK PACKAGE.
To secure your ticket, log onto the MORETON BAY FOOD + WINE FESTIVAL website
very underrated fish – it has a beautiful distinctiveness to it, but it smokes like nothing else!
“I will also have pearl perch because I think it’s a beautiful fish people don’t know enough about.
“There will also red scorpion cod – it looks like a red stone fish, but it has a very beautiful texture.
“To finish the meal, there will be a lovely panna cotta that will be served with pineapple and strawberry accompaniments.”
Kevin’s lifelong love of seafood began as a child on the Pumicestone Passage, on the doorstep of Moreton Bay.
“My dad was a small business operator in the Pumicestone Passage, and he would hire boats out to people,” Kevin explains.
“He also used to take mud crabs into Brisbane and sell them, so I had a great understanding of seafood from an early age. "
Kevin’s lifelong love for fish saw him start the Bait to Plate blog after he moved to the Whitsundays more than two decades ago.
The blog is full of recipes, photos, fishing tips, “secret fishing spots” and more.
After launching his Bait to Plate experiences at Fish D’Vine, the cruise ship industry saw how popular Kevin’s degustation dinners were and partnered with him to offer the experience as an onshore day trip for guests.
“We are the highest rating day trip experience in the Whitsundays for cruise ship visitors,” he says.
One of the sponsors of the Bait to Plate, as well as a Bungalow experience, will be My Giving Table – a philanthropic event platform designed for people who love dinner parties and giving money to charity.
My Giving Table was founded by Kevin’s wife Katelyn Aslett, who will be using the festival to help raise money for OzHarvest.
KEVIN’S DELICIOUS MENU WILL INCLUDE:
• Moreton Bay Bugs – sourced from Lismore. Individual plate. Served cold.
• Red scorpion cod – cut into scallop shapes and potentially served with pork crackle dust. Shared platter.
• Coral trout chowder –prepared and cooked on stage. Individual bowl. Served hot.
• Tailor – hot smoked for 20 minutes before serving. Shared platter. Served hot.
• Threadfin salmon – ceviche in Polynesian style with coconut and banana leaf. Shared platter. Served cold.
• Pearl perch – served with a beurre blanc sauce and cooked on stage. Shared platter. Served hot.
• Panna cotta – served with pineapple and/or strawberry accompaniments. Individual plate. Served cold.
*Menu may be subject to change.
Wine and cheese are two of life’s greatest pleasures, and finding the perfect match can be a tasty adventure for your tastebuds.
If you would like to know more, head along to the Robert Oatley Wine Tasting Session, held every morning at The Lodge.
Here you can sip on several premium wines from the Robert Oatley collection while also nibbling on a complementary cheeseboard. RESERVE YOUR SPOT TODAY.
• FRI-SUN 11.00am-noon
• FRI-SAT 4.30pm-5.30pm
Tickets: $25
Book: Head to the MORETON BAY FOOD + WINE FESTIVAL website
Since 2014, OzHarvest Brisbane has been rescuing quality surplus food from 331 food donors and delivering it to 145 charities who support those struggling to put food on the table So far, we’ve delivered over 30 million meals! To find out how you can help keep our wheels turning email: celeste schubiger@ozharvest org
Get your groove on with the Friday Night Fever Buffet in the Oasis Pavilion.
Paying homage to the beloved brothers Gibb – who launched their awardwinning career in Redcliffe – the Bee Gees-themed event takes diners on a trip down memory lane.
A favourite at events across the Moreton Bay region, the Satin Band hits the stage to create the perfect atmosphere with a swag of Bee Gees tunes.
They’ve got a huge catalogue of hits to choose from for the special event, with the Bee Gees’ discography spanning a whopping 39 albums and 83 singles, ranging from the iconic Night Fever, Jive Talkin and Stayin’ Alive to How Deep is Your Love, More Than a Woman and How Can You Mend a Broken Heart
The music sets the scene for the Best of the Bay Buffet, with a beverage package from the award-winning Robert Oatley winery.
Guests will be treated to the freshest of in-season flavours across the evening, ranging from oysters, prawns and bugs to whole baked fish.
There’ll be cold meats to enjoy, including salami, prosciutto and ham, accompanied by a tempting selection of cheeses, as well as smoked beef brisket, roast lamb and rolled roast pork.
Rounding out the culinary delights on offer in the buffet are garden and Greek salads, a tomato and bocconcini salad, garlic prawns with rice, and roast or steamed vegetables.
• FRIDAY 6.30pm-8.30pm
PRESENTED BY TYDAL WOODY POINT
Tickets are $159 plus your General Admission ticket. Available from the MORETON BAY FOOD + WINE FESTIVAL website
• SATURDAY noon-2.00pm
Tickets are $159 plus your General Admission ticket. Available from the MORETON BAY FOOD + WINE FESTIVAL website THE BIG BUFFET LUNCH EXPERIENCE
PRESENTED BY TYDAL WOODY POINT
Alastair McLeod is justifiably proud of his penchant for fresh local produce and he’s sharing it with Moreton Bay Food + Wine Festival visitors at a special event.
Together with Darren Jahn from the acclaimed Robert Oatley winery, Alastair will share his intimate knowledge of the best flavours from the Moreton Bay region at the Big Buffet Lunch on Saturday.
As a proud Samford local, celebrity chef and Food + Wine Festival regular, Alastair’s perfectly positioned to dish up inside knowledge about where to find the best ingredients and how to use them.
Having lived in the region with wife Ashleigh for more than a decade, he’s formed close bonds with many local producers including Loop Growers, Millen Farm, Blue Dog Farm, LuvaBerry and Basilea Living Herbs. He says the Moreton Bay region is home to a diverse range of food producers and it’s important we support them, so they are there for generations to come.
Alastair believes there are moral, financial and ethical reasons why we should seek out local produce.
He loves the romance of waiting for strawberries, asparagus and broccoli to come in to season, and he loves that home cooks at his demonstrations are keen to learn more.
Complementing Alastair’s produce insights, Robert Oatley marketing and communications manager Darren Jahn will share his decades of knowledge about wine.
A regular panellist at food and wine forums, Darren is well placed to pass on his passion for the good things in life.
Settle in for an evening of soulful tunes at the Jazz Buffet Dining Experience at the Moreton Bay Food + Wine Festival.
Held in The Pavilion, the exclusive event includes a sumptuous buffet paired with a wine package from the award-winning Robert Oatley Wines.
Diners can feast on the finest seafood – think plump prawns and oysters, magnificent Moreton Bay Bugs and whole baked fish.
There’s also cold meats, cheeses, garlic prawns, flavoursome rolled roast pork, tender roast lamb and smoked beef brisket, accompanied by a selection of fresh salads and roasted and steamed vegetables.
The popular Satin Band, who are regulars on the Moreton Bay entertainment circuit, will create an enchanting atmosphere for the evening.
Inspired by female powerhouse vocalists including Beyonce, Aretha Franklin and Amy Winehouse, their captivating presence and dynamic range will bring a suite of jazz favourites to life.
• SATURDAY 6.30pm-8.30pm
Tickets are $159 plus your General Admission ticket. Available from the MORETON BAY FOOD + WINE FESTIVAL website
She’s been the star performer at many Moreton Bay Region Industry and Tourism events over the years, and now Moreton Bay jazz artist Leena Salim is set to shine once again at this year’s Food + Wine Festival.
Leena likes to keep things familiar, so jazz lovers can expect to hear tunes such as Fly Me to the Moon, Route 66 and Fever
LEENA WILL SING AT
The Cellar Door PRESENTED BY WOODLAND FITOUTS
• SATURDAY 6.00pm-7.15pm
• SUNDAY noon-1.15pm
Balancing the line between originality and familiarity in her sets, Brisbane DJ and beatmaker Eljae will wow the crowds with her custom edits and mashups.
With almost a decade of experience in the music industry, Eljae has headlined at local nightclubs and performed at numerous mainstay festivals including Wildlands, Listen Out and Splendour in the Grass.
ELJAE WILL BE PERFORMING AT
The Springs
• FRIDAY 5.30pm-7.00pm
PRESENTED BY ASPLEY MAZDA
With his soft, folk storytelling style and heartbreaking lyrics about life and love, Moreton Bay singer-songwriter Kelsey Berrington will have the crowd hanging on to his every word.
From busking in the streets of Brisbane to setting up residency at multiple venues in London, Kelsey has carved out a name for himself in the industry and the folk music scene.
KELSEY WILL BE MELTING HEARTS
The Oasis Stage
• FRIDAY 10.45pm-12pm
PRESENTED BY THE COURIER-MAIL
The Brews On Bramble
• FRIDAY 1.30pm-3.15pm
PRESENTED BY MORETON DAILY
One of Caboolture’s most promising young artists is set to entertain the crowds after being named in the festival’s packed entertainers setlist.
Singer-songwriter Cassi Marie will join more than 40 talented artists who have been selected to perform over the three days.
Cassi has been a rising star in the music industry since she first started writing and recording songs at the age of nine.
Now 22, she has penned thousands of original songs and lyrics, has several EPs under her belt, and is working towards releasing her debut album.
“Music has always been a big part of my life because I knew from a young age I wanted to be a singer-songwriter,” Cassi says.
“I released a couple of EPS when I was younger and then another one when I was 17.
“Since then, I have released four singles titled Keep Me Safe, Walls, Burn
“Last year, I released my new single called Way Down
“I am hoping for a couple of new singles this year and then sometime next year I would love to work on my debut album.”
When writing her own lyrics, Cassi says she finds inspiration all around her.
“I take inspiration from various places, whether it be things happening in my own life, how I am feeling at a particular time, books I am reading, or TV shows and movies I am watching,” she says.
“They inspire me to then make up my own stories and create my own unique characters that I then turn into songs.”
In addition to singing her own songs on stage, Cassi also likes to perform an array of cover songs by her favourite artists.
“I have always loved artists like Missy Higgins, Kasey Chambers and Taylor Swift, just to name a few,” Cassi says.
“I was a big Swiftie growing up because I love the way Taylor writes her own songs and puts herself into her lyrics and storytelling, which is what I do.
“I have a couple of favourite songs that I perform at every gig. These are - which is one of my all-time favourite songs - as well as Stop Draggin’ My Heart Around Nicks and The Middle
This will be Cassi’s fourth time singing at the festival, which she says is one of her favourite gigs.
“It’s so nice to go to an amazing event like this where people can enjoy three days of live music while also trying lots of great food and wine,” Cassi says.
“But another reason I love this festival is because I am a big foodie who loves to cook and bake.
“When I am not performing, I am wandering around the festival with my family and partner watching the celebrity chefs do their cooking demonstrations and trying all the different dishes.”
The Brews On Bramble
• FRIDAY noon-1.15pm
• SUNDAY 10.45am-11.45am
PRESENTED BY MORETON DAILY
With more than 66,000 monthly listeners on Spotify, ARIA award-winning DJ, producer and record label curator Harpoon will get the dance floor pumping on the second day of the festival. Harpoon is no stranger to the club and festival circuit, having toured all over Australia while notably holding a residency at the late Ministry of Sound Sydney and at Cali Beach Club on the Gold Coast.
HARPOON IS SURE TO DRAW A BIG CROWD
The Springs PRESENTED BY ASPLEY MAZDA SATURDAY 5.30pm-7.00pm
PRESENTED BY THE COURIER-MAIL
FRIDAY 23 AUGUST 2024
10:45AM Kelsey Berrington
12:30PM Ben Lunt
3:00PM Ryan Livings Sax
5:30PM Chloe Marks
7:30PM The Midnight Sound Machine
SATURDAY 24 AUGUST 2024
10:45AM Alex Crook
12:30PM Brendan the Bard
3:00PM Kenny Slide ft Kiara
5:30PM Raw Ordio
7:30PM Nik Conomos Band
SUNDAY 25 AUGUST 2024
10:45AM Making Moves Music
12:30PM Kiani Jazz
3:00PM Wet Fish
4:45PM Fonoti Brothers
PRESENTED BY WOODLAND FITOUTS
FRIDAY 23 AUGUST 2024
noon Nora Sahak
2:00PM John Veloso Music
4:00PM Lenna-Maree Moxey Duo
6:00PM Soulergy
7:30PM Gypsy Cats
SATURDAY 24 AUGUST 2024
noon Nick & Nyssa
2:00PM Jeff Usher
4:00PM JJ & The Soul Man
6:00PM Leena Salim Jazz Duo
7:30PM Tess Fapani
SUNDAY 25 AUGUST 2024
noon Leena Salim Jazz Duo
1:30PM Troy Saunders Trio
3:00PM Nora Sahak
*Program subject to change.
Entry to the music stages is included in your General Admission ticket.
PRESENTED BY MORETON DAILY
FRIDAY 23 AUGUST 2024
10:45AM John Veloso Music
noon Cassi Marie
1:30PM Kelsey Berrington
3:30PM Nikki Duncan
5:00PM Cheyne Starkie
6:45PM Scarlett Gunner
SATURDAY 24 AUGUST 2024
10:45AM Megalo Boy
noon Ash & Aaron
1:30PM Salty Jez
3:30PM Tess Fapani
5:00PM Heidi Kaal Duo
6:45PM Sam Bannink
SUNDAY 25 AUGUST 2024
10:45AM Cassi Marie
noon Gavin Jamieson
1:30PM Chev Wilson
3:30PM Silk 'N' Oak
PRESENTED BY ASPLEY MAZDA
FRIDAY 23 AUGUST 2024
10:30AM DJ Chilli
12:30PM Making Moves Music
3:00PM Kessin
5:30PM Eljae
7:30PM Diva's of House
SATURDAY 24 AUGUST 2024
10:30AM Jose Lopez
12:30PM Megalo Boy
3:00PM Sam Bannink
5:30PM Harpoon 7:30PM PISH
SUNDAY 25 AUGUST 2024
10:30AM DJ TMami 12:30PM DJ Chilli
3:00PM Golden Hour
4:00PM Groove Katcher
5:00PM Vann Goldie
*Program subject to change.
Entry to the music stages is included in your General Admission ticket.
Join us to meet amazing producers, taste their products, hear more about their business, and even take some goodies home with you!
THESE AND
PRESENTED BY THYME LIFESTYLE RESORTS
flavour art the whole family can also sell all-purpose can add some extra
Nestled amongst the rainforest of the Atherton Tablelands in North Queensland, this family-owned business produces a wide range of organic artisanal vanilla products using sustainable methods. Their product range includes premium Australian grown and hand pollinated vanilla beans, as well as pure vanilla powder, vanilla extract, vanilla extract glycerin, and sugar free vanilla extract, and vanilla syrup – all of which are prefect for your culinary creations.
right here in Moreton
Their Chilli Coffee comes in five blends catering for all chilli-loving tastes, including decaf, as well as syrups, a chillichoc hot chocolate powder, and their own premium non-chilli beans.
Wanting to pay tribute to Australia’s most persistent bird, Ibis Brewing Company and their signature line of twisted sodas named Bin Juice is a healthy non-alcoholic alternative to soft drink.
Brewed in Brendale, they currently stock three flavours of Bin Juice - strawberry lemonade finger lime, blueberry ginger and strawberry gum, and mango passionfruit lemon myrtle, all of which are made using Australian ingredients.
Elevate your next cocktail to a whole new level with Lizzie-Faye’s Fruits, which will add a pop of colour and texture to your favourite spirit.
Based in Moreton Bay, Lizzie-Faye’s sell an array of dehydrated citrus and fruits like lemon, lime, orange, blood orange, apple, strawberry and blueberry, all of which have become extremely popular with home cocktail makers and bakers, as they can also be used to garnish cakes and plates.
Made using milk from a small herd of goats on a farm in Wamuran, the world’s first freeze dried goat feta was created right here in Moreton Bay by Little White Goat Cheese.
It is full of the same nutrients as fresh feta, contains the same vitamins and minerals, is gluten and lactose free, has a creamy taste, a shelf life of 18 months, and can be used in breads, pastries, pastas, sauces, pizzas and even desserts.
Lovingly handcrafted in Moreton Bay, Oscar & Co Chocolates use the finest quality couverture chocolate from Belgium and ingredients sourced from Australia and New Zealand to craft each indulgent piece.
Using flavours like cookies and cream, gold caramel, dark raspberry, white raspberry, milk toasted coconut rough, milk orange and dark orange, they make a variety of chocolate bars, bon bons and adorable edible figurines including teddy bears and elephants.
Inspired by Australia’s beautiful nature, Australian Buffalo Sauce will spice up your everyday meals and give you a little kick in your everyday routine.
Handmade in Moreton Bay, some of their best-selling sauces include their namesake, the Australian buffalo sauce, as well as their red label, smoked honey, strawberry dream, chillin pumpkin, habanero hooligan and tru blu barbecue.
When you try the products from Woolooga Farm Kitchen, you will be transported back to a time when food went straight from the garden into the pot and then onto your plate.
Using locally grown produce from their farm, as well as other produce from farmers in the Gympie region, they make jams, chutneys, relishes, sauces, glazes, vinegars, syrups, cordials, sparkling soda and tea.
Using natural beekeeping methods, every jar of Hum Honey has been handharvested, hand-produced and, most importantly, hand-loved, meaning there are no additives of any sort.
Spoil your yourself with something sweet from their product range like the lemon myrtle, Australian lavender, cinnamon quill, organic ginger, and French Périgord truffle.
Specially created with a slight tang to sit perfectly on your next grazing table, the range of jams from Dervish Delights are not like traditional sweet jams.
This First Nations-owned business has created its own line of alcohol infused gourmet jam, made specifically for cheese and charcuterie boards.
Featured products include raspberry and rosé, forest berries and sparkling, blueberries and sambucca, strawberries and sparkling, and mango and coconut rum.
Whether you’re a seasoned spice lover or just starting to explore the world of heat, the range of hot sauces and chutneys from The Chilli Tribe is something you won’t forget anytime soon. This family-owned business from the Sunshine Coast source the finest ingredients and use innovative techniques to ensure each bottle strikes the perfect balance between flavour and fire.
Made using 97 percent quality Australian ingredients, the highly awarded Goose on the Loose artisan salamis from 3Geese is an experience like no other for your taste buds.
Based on the Sunshine Coast, 3Geese source their freerange pork and beef from the Darling Downs and wild boar from rural Queensland.
This means they can bring you exclusive delicacies such as pork and blue vein cheese, and chorizo with smoked paprika.
In a bid to fight food waste on the farm, the team from Ugly Duck Fine Food rescue ugly, imperfect and unloved Australian grown fruit and vegetables and transform them into tasty preserves.
Their fruit pastes are a match made in heaven for cheeseboards and charcuterie platters, whereas their jams are perfect for toast and scones.
They also sell a range of salsas which partner perfectly with a variety of meats, cold cuts and vegetarian meals.
Some of their top selling products include smoky apple, pear and pink pepper, nectarine and turmeric, and strawberry fruit spread.
As a native bush food pantry on Gubbi Gubbi Country, My Dilly Bag stocks a wide range of products infused with native botanicals to help others explore the unique flavours of Australia.
Run by Aunty Dale Chapman - a celebrated and award-winning chef, cookbook author, public speaker, television personality, and lecturer - My Dilly Bag provides a wide range of nutritious and tasty products ranging from native herbs and spices to jams, relishes, pasta and snacks.
Handmade by local artisan food lovers on the Sunshine Coast, the sweet, dark, umami taste of black garlic is unlike anything else you have tried before.
Using organic Elephant Garlic sourced from the pristine Noosa hinterland, all of Noosa Black Garlic’s products are rich in protective antioxidant nutrients, easy to digest, free from preservatives, artificial colours, or flavours, is vegan-friendly, gluten and dairy-free, and made using 100 percent Australian ingredients.
Say goodbye to the hassle and stress of creating the perfect seasoning – Sauc’d Lownslow have taken care of that for you!
Their range of all natural, freshly ground spice blends, salts, and mayonnaise have been designed to elevate your dishes effortlessly and save valuable time and energy in the kitchen. Some of their most popular products include the chip dip chicken salt mayonnaise, smoked fennel salt, cherry tree blend spice rub, gentlemen’s blend coffee spice rub, and the hot chicken blend spice rub.
If you like rocky road, you’re going to love the different varieties by Mee Sweetee.
If you can think it, they have probably made it, like homemade caramel, caramilk and roasted almonds, sprinkles and M&Ms, mint bubble and mint crisp, honeycomb and malteasers, and dark choc cherry brandy.
With more than 55 unique blends of spices, salts, dessert sauces, toppings, olive oils, balsamics, chocolate powders and dukkahs, Flavourista can help you prepare easy and delicious meals at home.
Made locally on the Gold Coast, their range consists of products like roasted garlic smash olive oil, French twist onion spice, Garlic Divin-o! caramelised balsamic, chive and onion spice, and backyard bbq spice.
All their products are gluten free, nut free, proudly Australian-owned, and made in artisanal small batches by a women-owned company.
The Pantry is the only location in the festival to snag exclusive MBF+W MERCH, so mark your maps!
PRESENTED
BY
THE REDCLIFFE PENINSULA
But wait, there’s more. Their variety of artisan treats also extends to creamy fudge, traditional Russian fudge, coconut ice, and candy straps.
Once you have watched Quirky Cooking Founder Jo Whitton on stage, head to her market stall where you can stock up on a wide range of products like cookbooks, quirky cooking supplements, teas, chocolate, gelatin,
Did you forget to pick up something inside the festival?
Never fear, The Pantry is your last-stopshop before exiting the festival where you can purchase extra goodies.
Whether you’re looking for a new outfit, fashion accessories, home décor or more, there are plenty of bargains to be found on sale throughout the festival site.
YOU WILL FIND THESE AND MORE VENDORS IN THE MARKET ALLEY
Designed to provide all day comfort and protect your eyes from the sun, Eco Bamboo Australia stocks a wide range of polarized bamboo sunglasses the whole family will love.
Handcrafted and sustainable, these bamboo sunglasses are an eco-friendly approach to looking good this summer.
If you spend a lot of time in the kitchen, protect your clothes from those accidental stains, spills and splashes with a gorgeous apron from The Apron Hut.
From the flickering flame to the amazing aroma filling the air, the range of hand poured soy candles and luxury fragrances from Scented by Harry adds a touch of sophistication and comfort to any room. For a scent you, your household and your guests will love, choose from black raspberry and vanilla, blush, coconut and lime, flowers, ginger and black orchid, hay and honey, or lychee peony.
For an extra set of hands in the kitchen, you can’t go past a Thermomix – a smart, connected, all-in-one appliance that can help you save time and money.
Powered by German engineering, it features 28 (and counting) cooking functions that help make cooking a dream.
Handmade and embroidered on the Gold Coast, The Apron coloured cotton prints suitable
Whether you're an athlete, a busy parent, or simply in need of some self-care, the wearable relief range from Blair Henry Designs is the perfect solution for your body’s needs.
From hot and cold packs to neck pillows, hand warmers, eye pillows and back and belly belts, everything has been handmade with lupin by someone who understands pain and how it can affect everyone differently.
If you’re looking for some new accessories to express who you are, Stomping Elephants sells a wide range of fun and affordable earrings for people of all ages. Some of their funky stud and dangle designs include animals, Australiana, botanical, food and drink, holidays, professions, sports, and much more – all of which are made with hypoallergenic surgical steel.
Knowing that accessories are an essential part of any outfit, Feather and Clay create beautiful earrings that inspire confidence, individuality and self-expression.
Each pair is made with stainless steel components and high-quality polymer clay, making them lightweight, comfortable and fun to wear every day.
By using a range of techniques to create their designs, including hand-mixing colours and adding intricate details, there are lots of options to suit your personal taste.
Designed and handcrafted on the Fraser Coast, Morgan and Bear stock an array of witty, charming and unique timber signs and wall art that will last a lifetime in your home.
From custom-made personalised family signs to sweet welcome messages, amusing slogans for your bathroom or laundry, rustic home décor and giftware, the choices are endless.
Specialising in creating handmade, unique and classic clutch purses, My Vintage Thimble is for those who love a minimal look.
With an endless selection of beautiful fabrics to choose from like sunflowers, pets, famous artists and travel destinations, you are sure to find something you love.
If you’re an “earth warrior” who takes accountability for your actions and makes a conscious decision to reduce your environmental footprint, you will love the range of reusable bread bags from Think4Earth.
Made from organic cotton, these ecofriendly bags are food safe, help to lock in freshness, and free from BPA.
They also sell reusable, air-tight freezer bread bags so you can store your favourite loaves or croissants for longer.
Handmade for comfort, Kalea’s Korner stocks plenty of adorable outfits to add to your little one’s wardrobe.
Their line of rompers, playsuits, overalls, pants, sweatshirts, shorts, tees, dresses, hats, blankets and swaddles are made using fun, colourful and exclusive prints your kids will love.
They also have a range of stylish accessories.
Bring happiness, calmness and ambience to your special space at home with the wonderful aromas by Luna Blu Collection.
These hand poured coconut and soy wax candles and diffusers are all decorated in black and white to easily fit into any setting or décor.
Their range of scents includes limoncello, milk bar, affogato, nanna’s pavlova and Tennessee whisky.
Thyme Lifestyle Resorts
Whether you are looking for a one-ofa-kind gift for someone special or wanting to jazz up different rooms at home, you will find plenty of unique pieces at Rebel Art Creations.
Some of the bespoke pieces you can purchase include chip ‘n’ dip bowls, coasters, serving boards, lazy Susans, platters, dog bowls, teddy bears, plant pots, vases, jewellery, hair clips, treasure boxes, trinket trays and more.
Featuring unique and affordable crystal pieces, the range of products from Whole Soul Crystals are sure to fill your life with beautiful energy.
Some of their best-selling pieces include crystal jewellery, lamps, large clusters, books, cards and more.
entrances, rolling waves, palm trees, approaching storms, plus many more.
Scott also sells a range of unique merchandise such as greeting cards, tapestry, tote bags and phone cases, all featuring his colourful designs.
Katelyn Aslett founded My Giving Table in 2020 as a way for people to “reach out and be kind, supportive, respectful, and open” to others in our community.
"It was my dearest wish, in starting My Giving Table, that nights full of love, care, community, and compassion would be the result. Where kindness, heart, and giving, not just money, were the currency of the event,” Katelyn says.
SO HOW DOES MY GIVING TABLE WORK?
Put in simple terms, it’s a dinner party with a purpose. Like any normal dinner party you host, you choose the menu, the location, and the theme of your event.
The giving part is that your guests pay a ticket price to attend your event which is given to the charity of your choice on your behalf.
By booking through My Giving Table, it minimises the administration costs absorbed by proceeds of other hosted charity events to ensure as much money as possible goes directly to your chosen charity.
In a few short years, My Giving Table has raised more than $470,000 for charity.
MY GIVING TABLE BUNGALOW EXPERIENCE
If you’re looking to elevate your festival experience, why not book tickets for a fun and feelgood Bungalow Experience.
This communal bungalow is for singles, couples, and small groups of people who want to enjoy a bespoke food and beverage package by the seaside while making new friends!
The best part is – $35 from every ticket sold will be donated through My Giving Table to OzHarvest to help feed people in need.
Places are limited so don’t delay.
Book your tickets via the MORETON BAY FOOD + WINE FESTIVAL website today
WELCOME TO THE CITY OF MORETON BAY, WHERE BREATHTAKING LANDSCAPES, RICH CULTURAL EXPERIENCES, AND CULINARY DELIGHTS AWAIT.
The Moreton Bay Food + Wine Festival is the perfect opportunity to immerse yourself in the charm and beauty of the region, with a range of accommodation and an abundance of tours and attractions.
Here's how to make the most of your stay while indulging in the festival's gastronomic delights.
SCAN HERE TO DISCOVER MORE
Experience seaside serenity at one of the area’s coastal retreats.
From luxury resorts overlooking pristine beaches to cozy beachside cottages nestled in quaint villages, there's a range of options to suit every preference and budget.
Wake up to the sound of waves crashing against the shore and enjoy unparalleled views of the Moreton Bay coastline as you unwind in comfort and style.
For those seeking a tranquil visit surrounded by nature, Moreton Bay offers an array of options.
Stay in charming eco-lodges tucked away in lush rainforests, or cozy up in secluded cabins overlooking stunning lakes.
Enjoy the symphony of birdsong, explore scenic walking trails, and reconnect with the natural world as you immerse yourself in the beauty of the Moreton Bay hinterland.
Experience the vibrant energy of Moreton Bay's urban centres with a stay in stylish hotels and serviced apartments.
Set in the heart of bustling townships, they offer convenient access to dining, shopping, and entertainment.
After a day of festival festivities, retreat to your urban oasis and soak in the lively ambience of the region.
Discover the hidden treasures of Moreton Bay with a tour led by knowledgeable locals. Choose from a variety of options, including culinary tours highlighting the region's finest restaurants and artisanal producers, cultural tours exploring indigenous heritage and historic landmarks, and nature tours showcasing our diverse flora and fauna.
Let experienced guides take you on a journey of discovery as you uncover the secrets of Moreton Bay.
From scenic cruises along winding waterways to thrilling wildlife encounters in pristine national parks, outdoor adventures abound.
Embark on a kayaking expedition to explore secluded coves and hidden beaches, join a snorkelling tour to discover vibrant underwater ecosystems, or hop aboard a whale watching cruise to encounter majestic marine mammals up close.
With so many outdoor activities to choose from, the possibilities for adventure are endless.
Immerse yourself in our rich cultural heritage by exploring a diverse array of attractions.
Visit museums and art galleries showcasing indigenous art and local history, attend traditional cultural performances and festivals, or take a self-guided walking tour through charming heritage-listed townships. Whether you're interested in art, history, or contemporary culture, there's something to captivate and inspire every visitor.
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FRIDAY 23 August
10am to 8pm (Bars open until 10pm)
SATURDAY 24 August
10am to 8pm (Bars open until 10pm)
SUNDAY 25 August 10am to 6pm
APEX PARK | WOODY POINT | REDCLIFFE PENINSULA | QUEENSLAND | AUSTRALIA
The free festival shuttle bus will be operating from the Pelican Park satellite car park. All buses are pram and wheelchair-friendly. The satellite car park closes at 11pm each night.
Cooking Stage
Ticketed Element
The Three Bridges Inn
The Grove
SHUTTLE BUS OPERATING HOURS: FRI 9.30am - 9.00pm SAT 9.30am - 9.00pm SUN 9.30am - 7.00pm
