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 2025 line-up

Drizzle & sizzle

Explore the colour, flavour and floral notes of local honey with cooking techniques and unexpected pairings that unlock the surprising diversity of nature’s original sweetener.

Presented by—

  • Mat Lumalasi and Vanessa Kwiatkowsi are the innovative minds behind Melbourne City Rooftop Honey, a project that brings bees back to our cities. From IT and project management backgrounds, Mat and Vanessa are now dedicated full-time to sharing their beekeeping world and crafting uniquely local honey.

Beers & bangers

Learn how to infuse sausages with a splash of Tooborac beer. With bold brews, butcher’s know-how and a bit of backyard swagger we’ll take your BBQ game to the next level.

Presented by—

  • 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.

Zest & zing

Turn local, homegrown citrus into liquid gold with homemade limoncello recipes and techniques. Learn how to make it, serve it (spritzed, sipped or savoured), and transform leftovers into dreamy sorbet.

Presented by—

  • Sarah Gough and Geoff Kruck were drawn to work together by a mutual love of flavour and seasonality and hating seeing beautiful fruit fall on the ground to waste.

    Whenever they met to swap a loaf of his crunchy wood fired bread for a bottle of fragrant rose, they would talk, often for hours about things they had done, tasted or seen in their work and travels. That is where the Limoncello project was born..... looking at a tree sagging with bright fresh lemons one day, Geoff said "Ever thought of making Limoncello?” … and so this little project was born.

Sweet strokes

A cookie masterclass for the young and young at heart, making cookies the canvas for art. This workshop will demonstrate how art can come in many different forms, and a canvas is only limited by the artists’ imagination!

Presented by—

  • At Eli & Sun, Maddy is the maker, baker, creator and brains behind the business that serves custom bakes from out of the Violet Town. At eli & sun, Maddy serves up years of experience as a trained chef to deliver custom cakes, wedding cakes, cookies, and other sweet delights that are both delicious and beautiful to the eye.

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.

Tickets on sale now!

Follow our journey

Thank you to our long-term supporters @okeefes.iga.seymour, who are again getting behind Tastes of the Goulburn and helping us bring you the Producer's Kitchen in 2025. IGA is part of the fabric of Seymour, increasingly known for its carefully selec
Thanks to our friends at the Seymour Telegraph for sharing in our excitement with last week's Bronze win at the Victorian Tourism Awards! We're still on a high over here. 🥉 Don't forget, early bird tickets are on sale now so be sure to head to our
Just as Seymour has increasingly become known as a food and wine region, it has also become known as a hub for small businesses - many of whom have brought their services to town or started up during Covid. With this, the need for office space has b
Looking for a Secret Santa, stocking stuffer, or gift for teachers, colleagues and the hard to buy? It doesn't get much better than a $29 early bird ticket to Tastes of the Goulburn. For $29 you get event entry, an official tasting glass to keep a