Australian Garden Show Sydney Centennial Park, 5-8 .

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Australian Garden Show SydneyCentennial Park, 5-8 September 2013NSW on a plateThe Australian Garden Show will bring to life NSW’s paddock to plate philosophywith a wealth of food and wine experiences. Highlights include My Edible Balconyauthor Indira Naidoo’s 360-degree kitchen garden, and co-presenters ofgarden2kitchen - garden guru Phil Dudman and chef Julie Ray - demonstrating howthey educate Australians about growing and cooking. Julie will transform producefrom Phil's on-site kitchen garden into delicious meals at the Harvest Restaurant.NSW has some of Australia's most fertile land, producing crops ranging from wheatand rice to oranges, beef, grapes, nuts, coffee and exotic fruit. Seasonal, fresh foodcan be found at farmers’ markets, restaurants and produce shops across the state.Or head to any number of regional events in country or coastal towns fromOrange to Griffith and Byron Bay to Eden, for wine tastings, harvestcelebrations and food and wine events.A passion for produceNSW chefs don't just cook up a storm – they often also grow, plant, farm and forage,with the State's culinary stars leading the way in paddock-to-plate cuisine. Some ofSydney's most acclaimed restaurants boast urban kitchen gardens, and regionalchefs make the most of the state's abundant rural bounty, rearing and harvestingtheir own ingredients and hunting down wild delights.At the acclaimed, one-hatted Chiswick in Sydney's Woollahra, celebrity chef/ownerMatt Moran has established a 150 sq metre kitchen garden. The produce is picked inthe morning and on your plate in the restaurant by lunchtime. Depending on theseason, you might see broad beans, baby nasturtium leaves, shiso leaves, cherrytomatoes, radishes and a rainbow of herbs both on your fork and just outside thewindow. Moran also stocks his kitchen with NSW lamb produced using sustainablemethods at his family farm in the Central

Martin Boetz, best known as chef and co-owner of acclaimed Thai restaurantLongrain in Sydney's Surry Hills, has set up a unique paddock-to-plate operation inthe picturesque Hawkesbury region an hour north of Sydney. His Cooks Co-op, inSackville, overlooking the Hawkesbury River, is an 11-hectare kitchen garden andfarm for chefs to grow their own produce and collaborate on ideas and projectsconnected to sustainable growing. Boetz plans courses and workshops for the publicas well as professionals and in the meantime you can experience Cooks Co-op andits stunning location by staying in its delightful rental accommodation, Cooks Co-opCottage.Right in the middle of the CBD, Quay's three-hatted chef Peter Gilmore has agrowing room for vegetables and herbs in the restaurant building at Circular Quay.At Three Blue Ducks in Bronte, produce-obsessed Darren Robertson and his fellowchef-owners have a permaculture garden in the backyard complete with chickensand a worm farm and bees on the roof. They source their bread from Iggy's Bread,just four doors down.Another restaurant with a flourishing kitchen garden is inner west 'urban homestead'Hartsyard in Newtown. Husband and wife team Naomi Hart and Gregory Llewellynhave a 'nose to tail and leaf to root' approach, with dishes such as ricotta gnudi withroasted broccoli, pecorino tartufo and chanterelles, and glazed beef rib with gingerbeer, parsnip and yuzu on the menu, backed up by their off-site kitchen garden andherbs from a greenhouse behind the restaurant. There are even teas made withfresh-picked herbs from the on-site tea garden.In The Restaurant at 3 Weeds, a beloved old inner west pub in Rozelle, head chefLauren Murdoch weaves culinary magic with clean, pure flavours from the on-siteorganic herb and vegetable garden. It’s this is comfort food packed with rich, naturalflavour.The Grounds of Alexandria is an inner-city, sustainable speciality coffee outfit andcafe in a heritage-listed warehouse transformed into a micro-farm with olive trees,vegetable patches and roaming poultry, and a bakery and resident horticulturalist.Every last Saturday in the month, you can shop this produce at The GroundsMarkets.Chef Sean Moran has his own farm in the Blue Mountains to supply meat, fruit andvegies to his Bondi restaurant Sean's Panaroma. Guests can pay to stay at theFarm Panaroma in Bilpin to experience the

James Parry and Daniel Puskas combine their experience at Sydney's Sepia andOscillate Wildly and world-renowned Noma in Copenhagen in their recently-openedrestaurant Sixpenny, in Stanmore. The menu worships excellent produce, much ofwhich is either grown in the on-site garden or at the Parry family farm in Bowral.Edible flowers, bitter leaves, heirloom carrots – if it's fresh and seasonal, you'll findthese culinary stars working magic with it.In the Southern Highlands of NSW, award-winning, two-hatted restaurant BiotaDining (meaning 'the plants and animals of a region'), is a unique dining experiencein Bowral, blending earthy sensibilities with cutting edge gastronomy. Seasonalbotanicals shape the menu so decisively that dishes are often simple lists ofingredients. Chef Sean Quade and owner James Viles like to forage, sourcingmushrooms from local forests. They plant their own produce in an onsite glasshousegrowing over 40 varietals of seed. Biota is also home to the monthly SouthernHighlands Produce Markets.In the Hunter Valley, chef/owner Mark Stapleton rarely steps far from his kitchen forprime ingredients. His Restaurant Botanica, at Spicers Vineyard Estate, has ahalf-acre kitchen garden which drives the menu. The restaurant's own wine label,Small Harvest, is produced from the estate's eight acre vineyard and both followorganic, sustainable methods. Diners are invited to check out the garden and meetSalami Stapleton, the family pig and chief food recycler.In the Capital Country Region, two-hours south west of Sydney, GRAZING atGundaroo is a rustic beauty in an 1865 country pub. A large chef's garden andresident chickens and ducks mean the day's harvest of fresh produce and eggsdecides what's on the menu. It's always delicious.Forage the wild bounty of NSWForaging for wild, native food is integral to Australia's ancient past. The ability ofIndigenous Australians to live off the land has inspired modern foraging pioneerssuch as Vic Cherikoff, author of The Bushfood Handbook.Today, produce-rich NSW is a happy hunting ground for food foragers, and the valueof local bush tucker is increasingly recognised by the growing Food Miles movement.Bush tucker has pride of place on some of the state's finest menus. In NambuccaHeads on the mid-north coast, Clayton Donovan's award-winning the Jaaning Treeis named after the black wattle tree, known for its delicious sweet sap.

Donovan's innovative and delicious dishes fuse bush tucker with Asian influencesand use a wealth of bush tucker ingredients such as desert truffle, lemon aspen,quandong, wild carrots, lilli pillis, geebungs, wild raspberries and appleberries,Signature dishes include hot-smoked kangaroo in lemon myrtle. Recently openedFifth Element Restaurant Bar and Cafe in Newcastle has an all-Indigenousgourmet menu packed with bush tucker, including crocodile, emu, warangul green,samphire, riberry, rosella and many more native foods. Whole scallops with fingerlimes are a must-taste.In Sydney, Redfern's Indigenous-owned Purple Goanna Cafe is delighting foodieswith bush tucker creations including Barramundi, chips and salad, served with lemonmyrtle mayonnaise and Kakadu plum sauce. Meanwhile, Gardener's Lodge Cafe inSydney's Camperdown, is a lovely, rustic old gatehouse building recentlytransformed into a gourmet cafe featuring bush tucker as well as a hospitality schoolrun by Aboriginal Elder Aunty Beryl Van-Oploo. Treats on her menu include anomelette of Warrigal greens, and buttermilk wattle seed pancakes with bush berriesand macadamia honey. Talented chef Thomas Heinrich's seven-course nativeAustralian degustation menu at his Coogee restaurant Deep Blue Bistro includescrocodile carpaccio and wattle seed crème brulee.At Newtown's Oscillate Wildly, respected chefs Karl Furla and Dan Pepperell areavid urban foragers. Their eight course 100 degustation menu includes wood sorrelfrom the Georges River area and seaweed picked up from Sydney's northernbeaches.At Billy Kwong, chef Mike Eggert sources the common Soursop flower from a parkin the northern suburbs and pairs it beautifully with fish dishes. Fellow forager DarrenRoberston of Three Blue Ducks (see above) loves to scour the neighbourhoodaround his Bronte restaurant for herbs and plants to weave into dishes such asscampi, yuzu curd and weeds (Warrigal greens).Find self-guided tours from naturalist and Sydney's foremost forager, DiegoBonetto, at Diego appears regularly at food festivalseducating audiences about harvesting the wealth of local, edible weeds, such asdandelion, sow-thistle and chickweed.The cool southern and high central areas of NSW produce some of Australia's finesttruffles. The arrival of the coveted fungi each winter heralds excitement and hardwork as truffle farmers and their dogs seek out the

Joining a hunt for this seasonal delicacy is a rare chance to see how Australian blackPerigord truffles are grown and harvested.The Canberra Region's Truffle Festival, from 21 June through to early August,features truffle hunts with local growers, including Blue Frog Truffles in Sutton andTerra Preta in Braidwood.Lowes Mount Truffiere in Oberon, Blue Mountains, invites visitors to join funhunts with truffle dogs Morris and Sully during June, July and August. Products fromthe farm can be purchased at the nearby Oberon Farmer's Markets and there aregrowers' lunches during the season.Food I Am tours offer a seasonal truffle hunt around Chestnut Farm inTumbarumba, on the western foothills of the Snowy Mountains.Hit the market trailGrowers' markets showcase the best of local and seasonal produce direct from thesource. Sydney has an ever-increasing number of farmers' markets, many of themorganic. Find them at Frenchs Forest, Leichhardt, Marrickville, Parramatta, Manly,Redfern and Entertainment Quarter Moore Park.There's also The Rocks Foodies Market on Fridays and the Sydney MorningHerald Grower’s Market on the first Saturday of each month in Pyrmont. You mighteven encounter a celebrity chef - Billy Kwong's Kylie Kwong and Bird Cow Fish'sAlex Herbert both cook at Eveleigh Markets and former Tetsuyas' DarrenRobertson, now chef at Bronte's Three Blue Ducks, sells his pulled pork buns atBondi Farmers Markets every Saturday.Sydney Sustainable Markets is the most urban farmers market held at inner cityTaylor Square, every Saturday. This market supports growers so small that someare even local gardeners. Regular stallholders include Champion's MountainOrganics from the NSW Central Coast, and NSW winery Old Inn Road.Central NSW boasts a number of farmers' markets showcasing the region'simpressive, eclectic fare. Head to the monthly (every second Saturday) OrangeRegion Farmers Market in Orange, or the Farmers Markets in Cowra and Mudgee(both monthly on the third Saturday) or Dubbo (twice monthly on the first and

Saturdays). You'll find as many as 50 stalls of flowers and plants, fruit andvegetables, artisan bread, cheeses, smoked trout, olives and olive oil, venison,mustards, gourmet preserves, free range chickens and eggs and much, much more.On the NSW North Coast, Byron Farmers Market in Byron Bay (Thursdays) is oneof a family of colourful weekly farmers markets in surrounding towns such asLismore, Bangalow, Mullumbimby and New Brighton. In this warmer region ofNSW you'll find both tropical and temperate fruit and vegetables, meat, eggs andcoffee, as well as a huge range of organic fare reflecting this chilled-out region'sfocus on sustainability and wellbeing.Glorious grazing through NSWTry these foodie tours through rich produce regions:-The 100 Mile Diet is a road trip through the finest produce areas of CentralNSW, over an area equal to about 100 miles, taking in around 20 rural townsincluding Orange, Cowra, Dubbo, Canowindra and Mudgee. The region'scool climate and rich volcanic soils produce some of the most enticingproduce in NSW – including an increasing amount of rare, exotic bounty.You'll taste all kinds of delights, from stone fruits and sheep's cheeses tofungi, grapes and wines, from the cellar door, the farm gate or markets, cafes,pubs and restaurants.-On the NSW South Coast just two hours from Sydney, Flavours of theValley cooking school celebrates the produce of the beautiful KangarooValley area. Their Foodies Trail tour takes you to regional producers whereyou can sample locally grown fare including olives, honey, wine, cheese andtraditionally cooked fudges.-Just an hour to the north-west of Sydney, the Hawkesbury Region is thepicturesque setting for Hawkesbury Harvest's Farm Gate Trail, a countrystroll around the area's family-run farms and producers, sampling apples,peaches and strawberries, roses, lavender, cheese, olives and meats.Producers encourage tasting and enjoy explaining how their fare is grown,harvested and how they cook or prepare

Events not to be missedSome must-do NSW paddock to plate activities and events:-F.O.O.D (Food Of Orange District) Week: This festival from 4-13 April 2014celebrates the area's rich produce. Attractions include: F.O.O.D Train, an allinclusive paddock-to plate train trip from Sydney Central Station to Orange and back, after a weekend experiencing F.O.O.D; and FORAGE, ameandering 3.5 km graze across the countryside from Borenore to Nashdalethrough vineyards, along sheep tracks and cow pastures, tasting deliciousfood and wine every 500 metres or so. The week's social highlight is the 100Mile Dinn