HUNDREDS of visitors flocked to the region’s farms, wineries and cafes over the long weekend to sample the sensational produce available along the Great Lakes Spring Food Trail.

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Local honey, buffalo cheese, oysters and a host of other bounties, including a morsel of education, featured at more than a dozen stops along the route.

“It has been massive, we have been inundated once again with people coming from everywhere,” event co-organiser, Julie Steepe from Lucy Land Merino Farm said.

“People are surprised to see that “the wool came from those sheep”, but that is the whole idea of it.”

Further along the trail, Bulahdelah Men’s Shed Beehive Club was buzzing with tastings and demonstrations and the volunteers at Wootton’s Brush Turkey Cafe were rushed off their feet.

Elkins Oysters served up hundreds of the local delicacies, which were washed down with wines from Great Lakes Paddocks Vineyard.

The event was first held in April this year and has continued to expand with more producers joining the trail each season.

Co-organiser, Sue Williams from Topi Open Range Farm, where the animals “live on green pasture, drink fresh rain water, play in dust baths and eat grass”, said the trail connects consumers with producers and promotes ethical farming.

“We are looking at the humane production of wholesome food,” she said.

‘Farmers and other members of the food trail share that vision about sustainability and ethics and making sure that we can produce the best possible product for consumers.”

With the success of the Spring Trail, Sue hopes the event will continue to expand and further showcase the local seasonal produce.

By Daniel SAHYOUN