Chefs to star in oyster festival

CHEFS from three of the south coast’s “hatted” restaurants will be the stars of April’s Narooma Oyster Festival.

Chef Josh Tyler.

Chef Josh Tyler.

Huw Jones, of Zanzibar, Merimbula; Josh Tyler, of Tyler’s Pantry, Mogo, and Dave Campbell, of Wharf Rd, Nowra, will demonstrate some of their signature dishes at the Festival’s Naturally Gourmet Fair on Saturday, April 5.

All three are one-hat winners in “The Sydney Morning Herald” 2014 Good Food Guide Awards.

“It’s wonderful to feature our region’s finest chefs at the Festival,” said Festival demonstration co-ordinator Debbie Pakis, teacher of Tourism Hospitality and Events at Moruya TAFE.

“They are passionate about their cooking and they’re also committed to sourcing fresh local produce directly from producers wherever they can, and bring a real south-coast flavour to their restaurants.”

Chef Campbell, excited about coming to his first Narooma Oyster Festival, says: “Access to fresh produce in the area it’s produced is the reason we’re not in Sydney.”

This will be chef Jones’ third Oyster Festival.

“It’s always fun and it’s good to interact with our customers on a different level and catch up with Festival regulars,” he says.

Josh Tyler is also very excited about featuring at the Festival. He not only sources locally grown produce, he forages along the coastline for native edible flora to include in his cooking.

Narooma Oyster Festival, April 5-6, more information at naroomaoysterfestival.com

Enviro friendly trays of oysters… the NSW south coast is recognised as having possibly the most environmentally sustainable oyster-growing estuaries in the world.

Enviro friendly trays of oysters… the NSW south coast is recognised as having possibly the most environmentally sustainable oyster-growing estuaries in the world.

 

 

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