The event, which is in its second year, received the funding as part of the NSW Government’s Incubator Event Fund.

Parliamentary Secretary for Western NSW Rick Colless said the fund assists rural and regional events in their first or second year to grow attendance and boost the local visitor economy.

“Events such as this are a fantastic way to fuel our local economy by putting more heads on hotel beds, diners in our restaurants and shoppers to our boutiques, and I am delighted this event will benefit from the the NSW Government’s funding support,” he said.

Grazing Down the Lachlan spokesperson Kim Muffet said they really appreciate the support for the event and they would struggle without it.

“It’s an amazing leg up for Grazing Down the Lachlan. It allows us to put on an extra things on the day for entertainment,” he said.

Mr Muffet said the funding will also go towards promoting the event through channels such as social media.

Grazing Down the Lachlan is primarily a food event which aims to support the ‘Somewhere Down the Lachlan’ Sculpture Trail. 

The event sees participants bused out to the beginning of the Sculpture Trail where they wander along the Lachlan enjoying a variety of dishes, each with a matched beverage.

Mr Muffet said this year the chef is Mark Olive who is set to deliver a fusion of European and Wiradjuri flavours in a variety of flavours. 

As well as deciding the culinary line-up, Mark Olive has come on board as the Creative Director for this year’s Grazing Down the Lachlan.

Mark, who is best known as “The Black Olive”, has been meeting with caterers and is working with local producers and sommeliers in the lead up to the event.

He’s hoping to draw the focus to the Wiradjuri people of the Forbes, Parkes and Lachlan district – particularly those from the Lachlan River towns. 

Grazing Down the Lachlan 2018 is on September 22.