SHOAL Bay’s waterfront was transformed into a lively street party on Saturday 14 March, as locals and visitors flocked to the annual Wine and Food Festival.
The evening of tasting plates, local wines, salumi platters, cocktails and vibrant entertainment was under perfect autumn weather.
With the street closed to traffic and scattered with never enough seats, shade and dining tables, festivalgoers embraced the relaxed atmosphere while braving long queues to sample signature bites and drinks from local restaurants, artisans and regional producers.
The event quickly filled with a steady stream of people, creating a bustling yet happy and easy-going energy.
Live music at both ends set the tone for the festivities, with performers keeping the crowd entertained as people mingled, danced, dined, explored the stalls and soaked up the pristine backdrop.
Many gathered around the cooking demonstration area to sample freshly processed sea urchin – some claiming it was “better than an oyster”.
They flocked to learn from headline Chef Darren Robertson, as he prepared a delicious dish inspired by fresh local produce.
Families, groups of friends and couples were all part of the crowd, enjoying the chance to experience Shoal Bay in a different way.
The balmy evening conditions added to the success of the event, allowing diners to linger outdoors and soak up the festive atmosphere.
Event organisers were pleased to see the strong turnout and the positive response from the community.
As well as celebrating the region’s food and wine culture, it also highlighted the hospitality and creativity of local businesses.
Visitors could be seen moving between stalls,overflowing from restaurants, discovering new flavours, and chatting with makers, bakers and providores.
The relaxed format encouraged people to take their time, share plates and enjoy the social nature of the evening.
By night’s end, the packed street and buzzing atmosphere reflected the event’s growing popularity, with many attendees saying they hoped the festival returns every year.
By Jacie WHITFIELD
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