The Olsson’s Salt Sessions – Southern Highlands Food & Wine Festival

As part of the revitalised festival direction, Southern Highlands Food & Wine Festival are delighted to welcome Australia’s oldest family-owned salt maker and Moss Vale based, Olsson’s Salt, as their live workshop partner.

The Olsson’s Salt Sessions are an opportunity to enjoy a more intimate food and wine experience within the festival village and be dazzled by some of the best talent from the food scene in the country. Not only do our guest presenters either live locally or love the region for leisure but they champion the food and wine producers here for their quality produce and the sustainable practices the Southern Highlands has become famous for.

Sharing a history of three generations working in the family business alongside Olsson’s, we are delighted that local farmer, butcher and businessman John Mauger, who with wife Vicki will be taking to the stage. They will be showcasing their experience in producing the finest quality meat that the Mauger’s brand is revered for and taking us on a journey of their ethical, sustainable, and newly adapted regenerative farming practises that will protect and future proof their family legacy.

They are also welcoming new local chefs to the stage to share their skills and kitchen secrets. Amongst them is Tommy Prosser who has been delighting the Berrima Vault House members and visitors with his culinary skills from his UK heritage, counting world renown restaurants like the Roux Brothers, Waterside Inn at Bray and Michelin Star Gravetye Manor amongst his many credits.  Fire cooking expert Segundo Farrell, who trained under the legendary Argentinian chef Francis Mallmann, will be dazzling us at Osborn House in December and he will be adding some theatre to the stage for a unique live session.

Local food maestro Nick Gardner from Hampden Deli will bring his signature flavour genius to the stage having wowed us from Quay, Silos, Tetsuya and Eschalot. Simon Evans best known for his modern take on using local indigenous and foraged flavours down at Bangalay Dining is coming up the escarpment as well as Ioannis Bernados from Bernie’s Diner who makes a Rueben worth driving 20 kms for.

Additionally, many chefs known across the country are advocates of our local regional produce amongst them are Colin Fassnidge from Banksia Hotel who has grown an international following for his nose to tail food philosophy.  Mark Lebrooy who calls South Coast home when he is not at Three Blue Ducks in Roseberry or Byron shares his passion for cooking dishes from something he has caught or picked himself. And whilst we don’t have anywhere to use his surf or snowboard, he is a huge advocate for sustainable farming practises as well as subsistence hunting and fishing, something he and many of our local producers are celebrated for. 

James Viles from long-time local favourite dining establishment Biota and now Offgrid Provisions and Emirates Wolgan Valley is making a welcome return for the festival alongside Burrawang local Byron Woolfrey who understands the science of foraged cocktails which has garnered a loyal following through sustainable events business Trolley’d, Australia’s first bar to embrace native and wild foraged ingredients. Alex Pritchard, who calls Kurrajong in regional NSW home, is leaving the salty waters of Icebergs Dining at Bondi Beach to come and share his love of native produce and the importance of origin in creating memorable dishes. We have also assembled an incredible line up for local winemakers for a horizonal wine tasting that offers something completely different to the stallholder sampling in the festival village.

“Our family have been Southern Highland locals for 25 years and we’re thrilled to be involved with this iconic Festival.” Alex Olsson

Offering real paddock to plate insights and bringing to life the stories that have moulded some of our most celebrated foodies, we are thrilled to be offer such a great line up for the SHFW Festival with local partner Olsson’s Salt. Our presenters share a common food philosophy of sustainable farming, respect for produce and using natural ingredients, a key factor in their success as diners are more and more engaged in the connection to where their food originates.

Tickets on sale to existing ticket holders on Friday 12 Nov and general sale on Monday 15 Nov. Priced between $20 – $50 per 40-minute session which will include a glass of local wine and something delicious.

This ticket does not include entry to the festival which starts at $30 pp. Purchase tickets here.