THE Central Highlands again proved what a powerhouse it is when it comes to exceptional food production, showcasing some of its incredible products at the annual Farm to Fine Dining event in Brisbane.
Central Highland produce on this year's menu at the Blackbird Bar and Grill included white and black table grapes from Fruit Master; sesame crackers, almond Biscotti and fig mustard from Like Mum Used to Make; mandarins and mandarin leaves from 2PH; pork from CQ Golden Pigs and Piggy in the Middle; beef from Southern Cross Beef; garlic from Myana, macadamias from Marquis; Mung beans, chickpeas, peanuts, popcorn from growers Aaron and Carly Kiely; and honey from Top End Pollination.
Central Highlands Development Corporation chairman Kerry Hayes, who is also the Central Highlands' mayor, said putting local produce in front of decision-makers, investors and developers helps to raise awareness of the region's agriculture industry and grow future economic opportunity.
"This tangible - and delicious - experience of our region's produce is a powerful way of giving guests a true appreciation of the diversity and strength of the Central Highlands," Cr Hayes said.
"It's also an opportunity to meet the producers face-to-face, hear their stories and get a strong sense of the passion, innovation and hard work they put into their product."
The fifth annual Farm to Fine Dining Regional Produce Dinner promoted regional produce and agribusiness to close to 70 influential guests.
VIP guests included Agriculture Minister Mark Furner; DAF director general Dr Beth Woods; and Member for Gregory Lachlan Millar, as well as senior representatives from various Queensland Government departments, Queensland Tourism Industry Council, Queensland Farmers Federation, Qantas, Local Government Association of Queensland, GrainCorp and Brisbane Markets.
CHDC chief executive officer Sandra Hobbs said t.he feedback was especially rewarding given the extra work that was involved to implement rigorous COVID-19 procedures and the shorter time frame to organise the event around the changing restrictions.
The menu was designed by Blackbird chef Jake Nicolson and executive chef Anthony Donaldson. The menu card, which includes producer information, can be found at chdc.com.au.
Tribute was also paid to Ms Hobbs, who is retiring later this month after 11 years at the helm of CHDC, and CHDC agribusiness development coordinator Liz Alexander, who is leaving the organisation for a new role.
CHDC hosts Farm to Fine Dining in partnership with the Central Highlands Regional Council and local agribusinesses as part of ongoing work to enhance and expand the local agricultural industry.
The latest Central Highlands Regional Agribusiness Stocktake shows the region delivers about $1 billion in agricultural value.
