THE signature dishes of the 2017 Slice of Haven Fine Food, Wine and Beer Festival have landed.
And according to Craig Freudenstein from XS Foods, you’ve never tasted anything quite like this.
“Thinking about this year’s theme we have created Route 66 – charcoal brioche bun with slow roasted pork belly, mountain slaw and assorted root vegetable crisps; and Bugs in your Grill – three cheese grilled toast with roasted bugs,” he said.
“These dishes were created with thoughts of riding the open road, sun in your face, wind in your hair and a carefree rebellious attitude.”
This year’s Slice of Haven on May 21 coincides with the Ulysses motor cycle club’s annual general meeting in Wauchope which is expected to bring an additional 4500 people to the region for the week.
On Wednesday the sponsors of Slice of Haven got to sample these dishes at Black Duck Brewery.
Each year, Slice of Haven organisers challenge stallholders with a different flavour to keep each event fresh for visitors and businesses.
This year’s theme - a dollop of indulgence and a dash of rebellion. Harley’s conjure up textures of leather and images of riding into the sunset without a care in the world and stepping outside the comfort zone.
With this in mind, stallholders are encouraged to create rebellious flavours to rock the tastebuds of Slice devotees.
It’s a theme of inclusiveness, encouraging visitors to try something new and embrace the many and varied flavours sourced within a 100km radius of the Camden Haven.
Crowd favourite Ghost Road will bring their cruisy tunes along with young Bonny Hills band Nana Klumpp and the Hastings Valley Fine Arts Association will host a live painting demonstration and workshops for children.
There will be rides, face painting and temporary tattoos. Slice of Haven will be held in conjunction with the Laurieton Riverwalk Markets on Sunday, May 21.
The Camden Haven River foreshore will be one long strip of market stalls, gourmet food and entertainment. Riverwalk Markets kick off at 8am and Slice of Haven from 10am-4pm.