The value and appreciation of good food to create a healthy community are the backbone of GourMay. ERLE LEVEY takes a look at the month-long celebration of food in the Mary Valley.
“The furthest I’ve heard people coming specifically for GourMay is from the Yarra Valley in Victoria. There are people here from North Queensland and from Western Australia on holiday.’’
It takes a community to feed a community – this was the theme for the Woollahra Homestead paddock-to-plate lunch at Kybong as part of GourMay.
It perfectly sums up what the month-long celebration of food in the Mary Valley is all about.
GourMay, now in its second year, is in full swing with “full house’’ signs and appreciative reviews from those who have been participating.
The response has seen venues in a wider area joining in and attracting visitors from far and wide.
“It’s been a success so far,’’ GourMay’s Malcolm Oakley said. “The ticket sales have been fantastic.
“In the first week pretty much every event was sold out. Kandanga Farm Store’s long lunch with Peter Wolfe was sold out.
“The feedback that I’ve got from people has been very positive. We’ve been lucky with the weather, even the Walk to Bellbird and back in Imbil was kind enough.
“A lot of people were in town over the May Day weekend – people are coming from all sorts of places.
“One group came up from Brisbane specifically looking for food events. They attended Dingo Creek Friday vintners lunch then Peter Wolfe’s long lunch at Kandanga Farm Store and the degustation at MaryValley Country Club, all on the same weekend.
“The furthest I’ve heard people coming specifically for GourMay is from the Yarra Valley in Victoria.
“There are people here from North Queensland and from Western Australia on holiday.’’
The Walking with Macadamias Tour at Amamoor State Forest with the Macadamia Trust of Australia proved highly successful.
The first two walks sold out very quickly.
“We would’ve loved to have included another one but resources and time didn’t allow that,’’ Malcolm said.
“People drove up from the Gold Coast specifically for that, so the word is spreading about what we’re doing in the Mary Valley.
“The fact that we have such a wide variety of events makes it interesting for people.
“They can choose whether to go on a farm tour, have lunch or dinner, enjoy a sunrise breakfast on a highpoint of the Mary Valley or enjoy a night of film with food.
“Air New Zealand in-flight magazine has been attracted to us, and the work by Tourism Sunshine Coast has given us great support.
So has Sunshine Coast Pantry, Curated Plate and Noosa Eat and Drink Festival.
“Having GourMay recognised by the tourism bodies shows that what we’re doing is very worthwhile and gives us confidence to keep going forward.’’
The fertile soil and microclimates within the Gympie region allow for an extraordinary variety of produce to be nurtured – some that ends its journey on some of Australia’s finest restaurant tables.
The Mary Valley has seen some significant pineapple plantations and green bean farms, along with a thriving dairy industry, but now it is home to organic beef, macadamia plantations, avocado, persimmon, edible bamboo, pumpkin, goat cheese, leafy greens and edible native plants as well.
The Festival officially kicked off with a welcoming dinner at Kandanga Hotel, and the following weeks have been filled with feature dinners, produce demonstrations, workshops, and competitions.
These have included the second Dingo Creek Vintners Lunch at Traveston, and Bellbird and Back … a taste of the trail that saw a half-hour stroll along the Mary Valley Rail Trail and through a bellbird habit at Imbil where a campfire dinner with local foods and music awaited.
The long lunch with Peter Wolfe at Kandanga Farm Store that focussed on the flavours of bushfood was again sold out, as was the lunch featuring ethically-grown produce at Woollahra Homestead.
Slow Food Noosa’s film with food night at Kandanga Community Hall highlighted the way in which food can bring together individuals, families and communities.
A near full-house saw the thoughtful film A 100-Foot Journey, that was accompanied by a delicious three-course meal sourced from local produce and prepared by local cooks.
Slow Food Noosa were proud to be a part of GourMay, with their principles of good, clean, and fair food aligning well with the festival’s philosophy of supporting local farmers and regional produce.
Kandanga Hall was also the venue for a family afternoon with a screening of the film Ratatouille.
In addition to the film nights based around food themes, the Kenilworth ArtsFest offered a $2000 prize for the best art work featuring Mary Valley food and production.
The Saturday Sunrise Breakfast with John Tidy at his Amamoor avocado orchard has been a highpoint in more ways than one.
Held at dawn on one of the highest parts of the Mary Valley, it saw guests enjoy a fresh locally-produced breakfast in a picture-perfect setting.
“It was a great experience,’’ Malcolm Oakley said. “Superb.
“Everyone loved it – it was something special and we most definitely expect them to do it again next year.
“The climb is all part of the experience … the skies were clear and feedback has been sensational.’’
The Saturday afternoon Tour, Tapas and Tempranillo event at Kandanga Farm Store was equally well supported.
It started with an immersive farm tour of K2 Beef, the Mary Valley’s only certified organic beef property, and a guide through the intricacies of organic beef cattle farming.
After the farm tour, vigneron Damian Nielsen from WindRush Estate shared his passion project of cultivating tempranillo grapes in the Mary Valley with the launch of the 2021 vintage.
Chef Matt Golinski then tantalised taste buds with a series of delectable tapas creations, showcasing the finest local produce.
“This was a brilliant event as well,’’Malcolm said. “Perfect weather, the food was fabulous.
“Matt went through it all and explained everything.’’
“It was a very informative tour of the farm. Then Damian spoke well about the wines, and the battles they have as a small producer.
“The Woollhara Homestead farm tour and lunch reminded us that farming is hard work and it means a lot having the support from a community.’’
EVENTS TO LOOK FORWARD TO
A day for everyone, Festival Day on Saturday, 25 May, at Imbil Town Square and Rail Park is continuing to build interest.
“Every day that goes, more and more people have been contacting us to be part of it,’’ Gourmay’s Malcolm Oakley said.
“There will be some great conversations that day, such as Scott Robinson and It Starts With Soil, Elaine Bradley of Mary Valley Country Harvest, Stewart Andrews of Forage Farms talking about Regenerative Farming, and Russell Bennett of the Macadamia Conservation Trust discussing wild macadamias and other bush foods
Dave Moffat of Mary Valley Yuzu will also be there and talking about this mysterious citrus fruit with Yuzu! You What?
There will be cooking demonstrations including Bush Tucker with Peter Wolfe of Cedar Creek Farm; Preparing Sourdough with Jodie Boulenaz of Andres Bakehaus.
The Great GourMay Mary Valley Cooking Challenge will see four locals go head-to-head in a Mystery Box-style challenge to see who will be crowned GourMay Mary Valley Cook of the Year.
Where Would We Bee? Perhaps the sweetest exhibition in town, gives the chance to taste some honey, and have questions answered.
There will be ’comb’ honey, beeswax, bee books and bee artefacts, all at Imbil RSL Hall.
On Sunday morning, 26 May, Forage Farms are joining in with the fun and running one of their popular farm tours at Kybong.
Learn about their regenerative farming philosophy from third-generation regenerative farmers – Stuart, Megan, Hamish and Lachlan Andrews and the Forage Farms team.
GourMay Mary Valley Food Festival 2024 will end with a gala dinner on Saturday, 1 June at Mary Valley State College, Imbil.
The menu will showcase the diversity of produce that is grown and produced locally, with entertainment including a live band, DJ, and a special ‘surprise’ performance from internationally-acclaimed entertainers.
Good food, just like the work of farmers, can easily be overlooked, yet it is events such as GourMay that remind us that healthy food supports a healthy community.
The Gala dinner on First journeys is looking quite amazing brilliant lineup event at home including an international lack that you will recognise.
The Woollahra Homestead paddock-to-plate experience highlighted the value of community support for farming.
Woollahra Homestead
It takes a community to feed a community: the Woollahra Homestead paddock-to-plate experience certainly proved that
– farming is hard work and it means a lot having the support from our community far and wide.
