NOVEMBER will see a 10-day mixture of dining experiences, workshops, musical entertainment, art and digital experiences held throughout the different villages of the Coffs Coast.

The Coffs Coast Food and Wine Festival will showcase the best that the area has to offer in culinary and related experiences.

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It will also highlight sustainable food use by distributing excess food through OzHarvest (which will also receive a portion of the Festival profits), reducing food waste and composting.

The team behind the Festival is Heidi Figenschau and Lindsay Russell from the Fluke & Fern Marketing Agency and Dave Mansfield from Amplify Events.

Ms Russell said, “As well as highlighting locally grown and produced food, we’re passionate about local food and want to see farmers in the region thrive.”

Experiences confirmed so far include Coffs Coast restaurants such as Bar Que Sera, Anchor Kitchen & Bar, The Hilltop at The Lodge and The Hilltop Store, Mana Chita, Ground Earth and The Mermaid Beach House providing special menus using local produce for tapas, burgers, modern Australian and other diverse cuisines.

Bellingen Pasta will be running a pasta-making workshop by delivering ingredients and then having participants stream the workshop at home.

Ms Figenschau said, “We have some incredible art and music in store for the dining experiences.”

She said that Bite Food Tours is organising a ‘Bohemian Soirée Paint n’ Sip’ with Dark Arts Café, with live French music, cocktails and a cheese platter, and a ‘Paint n’ Sip’ amongst the vines at Two Tails Winery, with a full wine tasting.

The organising team will be marketing the event outside the Coffs Coast to encourage more people to visit and stimulate tourism.

The Coffs Coast Food and Wine Festival will be a COVID-Safe event with contingencies in place in case of restrictions or lockdowns, such as takeaway, delivery and an increased number of digital workshops.

The full program will be announced in August.

Until then, information can be found by following @coffscoastfoodwine on social media.

By Andrew VIVIAN