2016 Events

Tastings on Hastings. The

Did you miss out on 2016 Tasting On Hastings? Here is a taste of what went on at last year’s festival. This year is sure to be just as jam packed.

Stunned Mullet Fine Dining Experience

Matt Wilkinson, Hatted Chef, restaurant owner and contributor to Delicious magazine teamed up with the talented team at The Stunned Mullet to produce a fine dining event like no other.

Obsessed with growing, sourcing and presenting the best tasting produce he can find, Matt truly appreciates the importance of farmers and food producers to making his gastronomic plans a reality.

Added to the star studded epicurean line-up was Chef Nicholas Poelaert. Hailing from French heritage and possessing an equal obsession with fresh produce to Matt, Nicholas recently took Newcastle by storm by hosting a number of sold-out popup fine dining events.


Beer Masterclass

Due to popular demand we welcomed back animated beer enthusiast Matt Kirkegaard to lead a tasting of local and regional craft beers.

In a career spanning more than 10 years, Matt Kirkegaard has established himself as a leading Australian beer writer, broadcaster and educator.

Having edited and contributed to books and magazines both in Australia and internationally, Matt was recognised in 2014 as the inaugural Australian Beer Writer of the Year at the Australian International Beer Awards.

The evening included a five course degustation meal expertly matched with local and regional craft beers.


Sustainable Table

Popular Chef Matt Golinski foraged through the fresh produce grown within our community garden and paired it with a locally sourced protein to produce a scrumptious meal at the Lost Plot Community Garden.


Harvest Lunch

A menu that featured an abundance of shared plates prepared by the clever chefs at Drury Lane. The menu lovingly featured locally sourced produce from producers including Bellingen Smokehouse, Ewetopia Farm,  Burrawong Gaian, Totally Free Range Eggs, Honeycomb Valley Farm, Lake Innes Lettuce and Herbs and many more.

Here’s a tast of the menu that was on offer:

To Start

Bellingen Smokehouse gravlax

Mains to Share

Charred cauliflower, backyard chim churri and lorne macadamias

Broad bean, Bago spinach and mustard cress salad

Near River Pork Shoulder and rosemary apple

Milly Hill pulled lamb and ratatouille

To Finish

Ricardo’s strawberry trifle

Ewetopia Farms and NSW cheeses and house pickle

Cassegrain wine was served and tastings of LongPoint Gingerbeer and their new cider range was also on offer.


Cassegrain Wine Masterclass

The Cassegrain winemaking team offered a unique opportunity as they took customers  through a comprehensive tasting of their award-winning wines situated in the barrel room. From Method Champenoise sparkling wines and delicate white wines through to barrel samples and elegantly matured wines, they provided an insight into the world of winemaking and an opportunity to learn the finer points of sensory evaluation. Cassegrain wines always proudly represent the diversity of New South Wales as a wine-state and will open many eyes to the quality of wines coming from some of Australia’s most exciting wine regions. A selection of local cheeses was also provided for the tasting


Tasting Ignites Festival

This festival included tasty food stalls, fire twirlers, art installations and features the famous Oyster Barn.


The Oyster Barn

Sip, sup and savour a range of this regions finest oysters. Five local oyster farmers showcased oysters from our region. Master the technique of shucking and appreciating the flavour of these local gems. The talented team from Bills Fishhouse + Bar and Seafood expert Jon Sussman showed us how to prepare some sumptuous oyster dressings


The Main Event

The ever-popular main event provided visitors with the opportunity to sample new products, chat with producers, share tasting plates, shop for local produce and enjoy the entertainment on the Town Green.

Meandering around the Maker’s Market presented an array of local art and craft.

Crisp fresh vegetables, fruits and primary produce were on offer in the Farmer’s Markets and samples of gourmet jams, honey, bush foods and spices were hard to miss. Local free range eggs, smoked salmon, oysters, pork and beef were just a taste of what was on offer in a variety of stalls.

In the Restaurant Precinct you could take your tastebuds on a trip around the world with Thai, Spanish, German, Moroccan and Indian influences or sample something a little different like sheep’s milk yoghurt or buffalo pie, finished off with a fruity soft serve, local fudge or handmade chocolate.


Cooking demonstrations

  • Celebrity Chef Matt Wilkinson & Nicolas Poelaert prepared a delicious meal using locally sourced, fresh produce. This was a great chance to witness first-hand how two of Australia’s top Chef’s transform a plate of fresh produce into a gourmet sensation.
  • Using fresh local produce sourced from our local Wauchope Farmers Market, Matt Golinski showed us all how easy it is to transform Farmers Market pickings into a plate of fresh and flavoursome goodness.
  • Hospitality teacher Charles James from Newman Senior Technical College shared kitchen tips from his popular ‘Show me Chef’ online teaching program.
  • Sammi’s Fermenting workshop was such a hit in 2015 that she was back in 2016 to do it all again. Sammi is a wild and daring Fermentation Revivalist, workshop facilitator, presenter, nutritional researcher, foodie and wild weed forager. A life- affirming and delicious fermenting adventure which delved into the secret microbial world of sauerkraut, kimchi, kombucha and more!