Alejandro Cancino’s vegan menu at the Flavours of Sunshine Coast stall
The plant-based revolution has well and truly hit the mainstream, and the evidence is all around us. Some of the biggest names in Queensland food have made a shift to include more vegan options in their menus, and one such person is Alejandro Cancino. Alejandro has crafted the offering for the Flavours of Sunshine Coast stall this year, and in doing so has made a completely vegan menu. Pop in to taste the likes of veef (no-beef) sliders with Noosa mushrooms and local pickles, or sample the orecchiette with organic farmers veggies and sesame cheese – even the most die-hard carnivores can agree that this is some seriously delicious nosh.
Merlo x Fortitude Brewing Pot Shot Ale at The Hunting Club
As Queenslanders, there seems to be an equal love split between coffee and beer. Although the two beverages seem pretty opposite in taste and function, some brave souls have decided to make like the little girl in the Old El Paso ads and ask, “¿Porque no los dos?” Make your way to The Hunting Club and grab yourself a glass of ice-cold Pot Shot Ale, the glorious collaboration between renowned coffee roasters Merlo and Mount Tamborine’s esteemed Fortitude Brewing Co. The lighter-style ale boasts 8 per cent cold drip coffee in its mix, leaving the drinker with a smooth and subtle finish that marries both flavours perfectly. Pair this with the slow-cooked
Explore the Future Food Pavilion
Fortune favours the bold, especially when it comes to food. If you’re keen to get an idea of what you might be eating 50 years from now, the Future Food Pavilion is a great place to get an idea. This is where you will find some of the state’s most innovative minds – from allergy-friendly eats to ayurvedic meals in jars, there are all sorts of products to sample that are geared towards making the future a lot easier to digest. Witness world-class food technology and research from right here in South East Queensland like 3D printed food, smart horticulture, food sustainability and loads more.
Embrace the camel revolution
Working in The Weekend Edition office, we see our fair share of food trends come and go. Some are no-brainers, but the latest item taking the world (and Regional Flavours) by storm is not one we expected – camel, anyone? Whether it’s making the most of the animal’s meat or reaping the benefits of their nutrient-rich milk, camels are having a real moment in the culinary world. If you want to dip your toe into this brave new world, make a beeline for the Flavours of Scenic Rim stall to try Moda head chef Javier Codina’s camel tagine. For more hump-heavy goodness, head to the Queensland Taste Marketplace and seek out Summer Land Camels and QCamel – think smoothies, chocolate, cheese and gelato all made from camel milk.
Banana flour cakes from Natural Evolution
Queensland is known as the banana-bending state, so it makes sense that we produce a heck of a lot of them. Naturally with a high production rate there is bound to be some waste (500 tonnes per week to be exact), but instead of dooming our leftovers to landfill, the minds at Natural Evolution decided to come up with a more sustainable solution. The company was the first in the world to produce banana flour, a gluten-free, nutrient-rich powder that can be used like a coconut flour or nut meal. You can head to the Natural Evolution stall in the Queensland Taste Marketplace, where the crew will have delicious baked treats available to sample so you can get an idea of just how far the banana flour can go.
Regional Flavours is running all over South Bank from July 21–22 and it is free to enter – to check out the jam-packed festival program, head to the website.
