Experience native dining at the Wild Food Flavours lunch
Two of Australia’s finest chefs, Steven Snow and Clayton Donovan, will join forces for the Wild Food Flavours native dining experience at Fins in South Kingscliff.
If ever there was a reason to take a Sunday drive down to Salt Village, the Wild Food Flavours lunch is it. For one service only, this Sunday September 13, the two brilliant chefs will prepare a magnificent five-course menu that features bush and sea elements. Among the appetising dishes is line-caught local fish cured in gin with native fingerlime and Brookfarm chilli and lime macadamia oil as well as seared scallop with rooscuitto, botarga and warrigal greens.
The native lunch is designed to showcase exceptional local and sustainable produce, something both chefs are extremely passionate about. Clayton Donovan is Australia’s only indigenous hatted chef and Steven Snow has retained his one hat from The Sydney Morning Herald for the past nineteen years. The Wild Food Flavours lunch, hosted at Fins in Salt Village, is $89.00 per head and promises a dining experience that won’t be forgotten in a hurry.
Image credit: Kirra Pendergast.
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