Producer’s Kitchen

Find gourmet inspiration at the
Producer’s Kitchen

Talented local chefs, growers, producers and restaurateurs pair up to demonstrate their skills and showcase the best produce from the Goulburn Valley. Discover the stories behind our region’s food, wine and more. Hear how growers and chefs collaborate to create locally famous dishes. Learn new cooking techniques and be inspired to experiment with regional flavours and ingredients at home.

Producer’s Kitchen 2024 line-up

Ricotta duets

Learn how to create fresh homemade ricotta using the finest produce from one of Australia’s ethical dairies and delicious local produce to impart a sweet honey or savoury mushroom twist.

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How Now Dairy was born when passionate animal rights activist, Cathy built a career in the music industry before deciding she wanted to stop complaining about the problem and become part of the solution.
At Apiary Made in the Trawool Valley, Laura Benbow collaborates with some of the best Australian artists, illustrators, and apiarists to celebrate the beauty of mindful consumption, ethical sustainability, and the humble bee.
At Divine Mushrooms in Broadford on Taungurung Land, Simon Willis produces the freshest, finest, most flavourful mushrooms. Committed to sustainability and environmental stewardship, he uses state-of-the-art techniques to nurture his gourmet, organic funghi to life.

Slow and saucy

Discover cooking techniques to create a mouthwatering slow-cooked pork shoulder with raspberry chilli sauce and learn all about free-ranging pigs and sustainable pasture management.

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Troy Pycroft grew up on a family farm where his father and uncle raised and processed animals onsite to feed the family. Now, at Goulburn Vally Pork in Wyuna, Troy combines his old homegrown approach with new ethical, sustainable methods to produce pork that is healthy for animals, people, and the environment.
Lee Buttler is a chef obsessed with all things preserves. At Allenbee Fields in Tooborac, she uses traditional family recipes and homegrown and local produce to create beautiful small batch sauces, jams, pickles and more.

At Happy Litte Accidents in Nagambie, chef, winemaker and distiller Aimee Cahill creates small batch fine wine and fruit vinegars that celebrate life’s beauty and the wonderful twists and turns you just don’t see coming.
Little Cedar Farmhouse Goat Cheese is a small family business dedicated to handcrafting a selection of award winning artisan goat cheeses.
Organic Sourdough Bread & Handcrafted Pastries. Tinto Kitchen is a into a cool, clean, modern bakery and food store in the heart of Shepparon. Here long, slow ferments create rich, complex flavours, from his sourdough loaves to buttery croissants.

An unexpected twist

Discover creative charcuterie pairings and unexpected flavours featuring goats cheese, fresh bread and unconventional ingredients that have been transformed by fine wine and fruit vinegar.

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Craft brew and BBQ

Impress guests and improve your grill game with insider secrets on using craft beer to flavour, cook and drink with BBQ meats.

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Chef, brewer, and entreprenuer James Carlin leads the team at Tooboorac Brewery to craft classic-tasting beers using old and new techniques that honour Australia's working traditions and tastes.
Fanatical about all things Italian, James Mele grows, makes, cooks and creates using fresh produce and the finest meats and salamis from Kilmore-based The Meat Room.

Kids and cookies

Explore your creativity and satisfy your sweet tooth in this free cookie decorating workshop that will delight both the young and young at heart.

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At Crumbs & Co., Sue Ellis bakes fresh, handmade sweet treats and delights. Inspired by her kids, Sue serves up everything from classic recipes of old favourites to new and exciting flavours and combinations.

Past guests, chefs, producers and winemakers

Soft focus cheese and wine

Richard Thomas aka the godfather of cheese has contributed to some of Australia’s best-known cheeses and cheese-making operations and at Tastes of the Goulburn he took audiences on a journey of all things soft.

Wine Blending

Wine blending techniques taught by the very best local winemakers including Sam Plunkett from Wine X Sam, Nina Stocker from Brave Goose, and Sarah Gough from Box Grove Vineyard.

Shake it up cocktail-making

David Kerr-Burrows, General Manager and Bob Piechniczek Executive Chef of Trawool Estate and Sarah Gough, winemaker and owner of Box Grove Vineyard created new and refreshing cocktails.

All things Italian

Sam Vecchio, owner of The Winery Kitchen and Chloe Fox, farmer and owner of Somerset Heritage Produce took us on a journey of Italy.

Charcuterie board and cacciatore

Michelin star trained head chef Jonathan Alston from Flowerdale Estate, Nina Stocker from Brave Goose, and Chloe Kelly from Joy John Wines brought us a very special online edition of the producer’s kitchen. Watch the full video here…

Growing and using truffles

Jonathan Alston, Flowerdale Estate’s Michelin star-trained Executive Head Chef and Dr Peter Stahle, owner of Tartufo White created gourmet delicacies using the finest local truffles.

Smoking meats

Greg from Taurus Meats and Dan former Head Chef of Mitchelton and Nagambie Brewery presented smoked meats and new ways to incorporate them into your menu.