Community News

Clarence Valley’s Feast In The Field goes wild for the 2018 edition

The Clarence Valley’s signature autumn food event ‘Feast In The Field’ is on again this Saturday and will feature local and wild, land and sea and the best of native food to celebrate the Clarence bioregion.

The Organic Matters Foundation based at Solum Farm is hosting the event with the return of celebrity chef Clayton Donovan who will be collaborating with local chefs from Leche Cafe, The French Pantree, Harwood Hotel Restaurant, Latitude 26 and Heart and Soul Cafes.

Event co-ordinators Organic Matters Foundation principals Mike and Cheryl Smith said planning for the ticketed event was on schedule with only 45 tickets left to be sold so it is looking like it will be a sell out event.

“Our event offers a fresh perspective on local food with a wild caught theme and included in this years ticket price is an 8 course degustation with a focus on locally sourced ingredients, wine tasting with Damian Shaw from Philip Shaw Wines, beer tasting with Coopers Head Brew Master and all beverages including coffee, locally sourced cordials, beer, wine and cider.

This year our menu will include wild raised Yamba Bay Oysters, Lawrence free range pastured pork, Pillar Valley lamb, Clarence River wild caught fish and prawns all of which will be flavoured or decorated with native spices, flowers, botanicals and sun dried roasted brown kelp mixed with macadamia’s sourced from the Clarence Coast”.

Owner of the local edible kelp company ‘Kombu Cody’, Cody Possum has just been named the winner of the NSW Delicious Magazine ‘From the Sea’ Produce Awards.

“We are super excited to have Cody and his produce at our event this year as he supplies some of the best restaurants on the NSW North Coast and Sydney” Mike Smith said.

A bus will pick up ticket holders from Grafton, Yamba and Maclean and remaining tickets can be purchased at