Despite the rainy weekend downpour the festival got off to a crackling start!
Top chefs from around Sydney cooked every bit of this pig from top to tail to make some tasty dishes…
There was plenty of spring fruit and veggies on sale, including our favourites like these blood oranges. Stay tuned to the Wholesome Productions blog as I am going to be adding a lovely blood orange cupcake recipe ASAP!
We didn’t try everything on offer, but were lucky enough to eat Lauren Murdoch’s (Ash Street Cellar) baguette smeared with duck liver pate and topped with BBQ pickled pork belly and prune paste. Delish!
