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Regional Flavours is your personal passport to all things Queensland eats Regional Flavours is your personal passport to all things Queensland eats Regional Flavours is your personal passport to all things Queensland eats Regional Flavours is your personal passport to all things Queensland eats

Regional Flavours is your personal passport to all things Queensland eats

Queenslanders have a whole lot to be proud of, but we would be lying if we said our food scene wasn’t the thing that gives us the most to brag about. After all, our unique (and very comfortable) climate yields some seriously amazing produce – not to mention the amazing makers, growers, farmers and chefs that we have working as a team to make Queensland’s culinary credentials top notch. Taking over the lush surrounds of the South Bank Parklands on the July 20–21 weekend, Regional Flavours presented by The Courier-Mail shines a bright light on Queensland’s abundant resources and those who bring them to our plates.


This year’s Regional Flavours has a program packed with more goodness than ever before, boasting a huge roster of celebrity chefs showcasing their skills – you can glean wisdom from the likes of MasterChef judges Matt Preston, George Calombaris and Gary Mehigan alongside their alumni Reynold Poernomo, Dan Churchill, Poh Ling Yeow, Justine Scholfield and Brisbane’s very own Georgia Barnes. More local flavour comes in the form of regional ambassadors Bruno Loubet, Alastair McLeod, Jason Ford, Matt Golinski, Matt Jancauskas and James Ostridge. It’s not just about who is on the stage, either – the ever-popular marketplace makes a return to showcase Queensland’s best bounty over more than 80 individual stalls.

There are a few emerging trends coming out of the Regional Flavours program this year, the chief of which see a lean towards cleaner and greener practices. The festival as a whole is ditching the sale of single-use plastic water bottles, and you can find a range of stalls focused on the war on waste. You can also expect to see the latest innovations across food technology making an appearance – think plant-based eats, alternative proteins and some seriously futuristic enterprises. There may be a skew towards green eats this year, but carnivores need not worry – The Hunting Club is returning to satiate any meaty desires, and will be helmed by Meat and Livestock Australia chef Paul West.

Ready to taste your state on a plate? Entry to Regional Flavours presented by The Courier-Mail is totally free – start planning your weekend of feasting at the event website. For festival opening hours, head to our Event Guide.

To find out more about what’s on in Brisbane, head to our Event Guide.



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