Queensland Produce becomes art at GOMA

Last night the Gallery of Modern Art saw the transformation of local Queensland produce into works of culinary art.

The inaugural Farm to Feast experience was an opportunity to showcase the diverse, safe and sustainable produce Queensland has to offer Australia and the world.

Minister for Agriculture and Fisheries Leanne Donaldson said the night was a celebration of Queensland’s food reputation.

“My inspiration for hosting Farm to Feast was to provide a platform for our state’s wonderful winter produce and culinary expertise to be on display a Brisbane, Australian and Asian audience,” the Minister said.

“Some of our state’s most quintessential produce, both iconic and less well-known, were on show to the delight of everyone’s palette.”

“The evening helped profile our state’s premier fruit, vegetable and nut growing regions including Bowen, the Lockyer Valley, the Scenic Rim and my own home town of Bundaberg.”

“Government representatives from China, Japan, India and Thailand were able to see and taste first-hand just how delicious our premium produce is.”

“These are some of major trading partners and events like help shine a spotlight on the great produce the agriculture and fisheries sector can provide and hopefully open up new and exciting export opportunities.”

Queensland Food Fellow and MC for the event, Allison Alexander said that regional Queensland is feeding the nation by supplying fresh food in the cooler months.

“It’s a great time to be eating Queensland produce, and tonight is a story of our diverse and abundant winter vegetables,” Ms Alexander said.

“Our state’s produce is in high demand from chefs, restaurants, and cafes right throughout Australia especially during the winter months.”

“Food tourism through our festivals like in Port Douglas, the Scenic Rim, Bundaberg and North Burnett and of course right here in Brisbane with Regional Flavours.”

Produce featured included humble winter vegetables capsicum, beetroot, tomatoes and carrots, succulent scallops and ocean king prawns, premium beef, macadamias, mandarins and more unique, niche products including Daintree chocolate and LiraH vinegar.

These were turned into the succulent menu of Canapés; Macadamia gazpacho, King prawn and potato ribbon with tartare sauce, Ratatouille and buffalo cheese filled zucchini flower, Scallop ceviche with finger lime caviar, Beef short ribs, smoked beetroot and feta emulsion with pecan crumble and Jaffa wagon wheel with mandarin jam.

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