It’s only a little more than a month until more than 800 visitors will be enjoying Forbes’ hospitality and environment at a sold-out Grazing Down the Lachlan.
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The foodie event’s creative director Mark Olive made his final visit to the Lachlan River site on Wednesday, for a “dry run” with caterers who will be presenting the day’s six food stations.
The chef behind SBS’s On Country Kitchen and Chef’s Line isn’t spoiling what will be unveiled on the day, but he along with the volunteer committee, local Indigenous community and team of caterers are cooking up something special.
Mark says the local Indigenous story will be told, in a unique way, as diners wander the 2.2km stretch of stock route.
The day’s menu has been developed from what’s available within a 50km radius and promises cultural fusion from indigenous Australian to Asian, English to American.
While the event itself, only in its second year, sold out in an incredible four days, there are still ways for the community to be part of it.
Community members are welcome to come and meet the celebrity chef from SBS’s On Country Kitchen and Chef’s Line at Forbes Services Memorial Club from 5.30pm to 7pm tonight (Wednesday).
The Sunday after Grazing, September 24, will see Templar Street transformed into “breakfast central” and everyone is welcome.
From there, about 10am, everyone is welcome to move to the Wiradjuri Dreaming Centre on Lake Forbes.
“That’s going to be very exciting,” Mark said.
