Tastes at the Bay November 4-5 at Nelson Bay, Food Wine and Jazz Festival

Michelle Preece of Pepper Tree Wines will be at Nelson Bay for Tastes at the Bay. Photo by Marian Sampson.
Michelle Preece of Pepper Tree Wines will be at Nelson Bay for Tastes at the Bay. Photo by Marian Sampson.

 

IF you’re a lover of good food, good wine, and good music it’s time to lock down your plans for Tastes at the Bay which is on this weekend at Nelson Bay.

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The flagship event is being sponsored this year by the Seabreeze Hotel.

2017 will host the iconic local Murrays Brewery, and yet again welcome back Hunter wineries that have attended before as well as bringing some new names to the Bay.

Michelle Preece of Pepper Tree Wines told News Of The Area, “I am excited for Pepper Tree Wines to be returning to the Bay.”

She believes that attending an event like Tastes at the Bay is a great way to spend a couple of days.

“Pepper Tree Wines will be bringing our new release Semillon sauvignon blanc, merlot rose, Coonawarra chardonnay, a merlot and a shiraz to the event for sampling,” she said.

Mixing an international flavour with fresh local produce is the highly anticipated session featuring French Taittinger Champagne and local Port Stephens Oysters.

At the Nelson Bay Golf Club Winemakers Dinner diners will be entertained by St Halletts Senior Winemaker Stuart Blackwell as they enjoy succulent seafood and tender lamb paired with Rieslings, Rose’s and Shiraz.

Peter Clough of the Tomaree Business Chamber, told News Of The Area, “Tastes at the Bay has always been a favourite event with locals and the Chamber is proud to be bringing it to the bay once again.”

It is his belief that the event will provide a positive economic impact to the region over the weekend, and he hopes the event will promote the bay as a desirable cafe and restaurant destination.

You can find out more about Tastes at the Bay at www.portstephens.org.au.

This special and unique Festival which provides “FREE ENTRY” to the public is considered to be the largest event in Port Stephens and in fact more than 15,000 people are expected over the 2 days.

Specific features:

• A Cooking Demonstration Marquee showcasing Signature Dishes from local restaurants
• Feature Chef Paul Miranda who will prepare a number of exotic dishes over the weekend
• Local and Hunter Valley Wineries as well as local produce
• Craft Beer will also be available from Murrays Brewery and the Hope Brewhouse
• As mentioned earlier there will be a Jazz Luncheon Cruise on “Moonshadow 1V” which will feature live Jazz Band “The New Orleans Jazz Band”, champagne on arrival and a 3-course sumptuous lunch.
• Live Jazz, Blues and Folk bands from 3 stages in the Town Centre and foreshore
• Cheese making Classes – “With Miss Kate”-71 Magnus St [ ticketed]
• Cheese making demos “With Miss Kate” and Chocolate making demos with Alesha – “Madam Cocoa”
• “TASTERS TRAIL” -A progressive restaurant tastes experience at 4 restaurants between 4.00pm and 6.30pm on Saturday 4th November and finishing with a Cocktail at the Seabreeze Hotel- Cost $49
• Cake decorating demonstrations and also Oyster Shucking

PROGRAM
Friday 3rd November
o Winemakers Dinner – Nelson Bay Golf Club featuring St Hallett’s wines winemaker [Ticketed]

Saturday 4th November
o Jazz and Blues, Wine tasting and Gourmet food in Nelson Bay Town Centre
o Cooking Demonstration Marquee including Cheese Making -Apex Park Nelson Bay
o Jazz and Blues as well as Gourmet Food and Market Stalls –D’Albora Marinas Nelson Bay
o Jazz Luncheon Cruise – “Moonshadow1V” – D’Albora Marinas- Departs 12.00noon. Cost $79
o “Tasters Trail”- Saturday 4th – Progressive tasting trail at 4 Restaurants finishing with a cocktail
o Cheese Making Classes, children’s activities, market stalls

Sunday 5th November
o Live Jazz, Blues & Folk music. Wine tasting, Craft Beer and Gourmet Food, children’s activities
o Cooking Demonstration Marquee, Cheese and Chocolate making demonstrations. market stalls
o Live Jazz, Blues and Folk, Gourmet Food and Market Stalls and Cheese Making classes

 

By Marian SAMPSON

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