South smashes it at Regional Flavours
PRODUCERS from the South Burnett drew crowds at the Brisbane Regional Flavours event with the signature sticky pork belly wrap.
For the last three years, South Burnett Regional Council has counted on chef Jason Ford to showcase the products and flavours of the South Burnett via this Vietnamese-style dish.
"People are actually coming to our stall and asking for it because they had it recommended to them,” Mr Ford said.
"We came up with the wrap concept because it can be eaten with one hand, so people can have a glass of local wine in one hand and their lunch in the other.”
Mr Ford was given the opportunity to get up on stage with Gary Mehigan from MasterChef to talk about the flavours of the region, encouraging the crowd to check out the wrap.
Crowds were big this year, and the Flavours of the South Burnett hub managed to sell all their stock.
The wrap contains Barkers Creek pork belly, sesame and avocado oil, South Burnett honey, garlic from Just Aus Garlic in Nanango and capers from Bunya Red Farm.
Chilli farmer Clem White said he'd considered making this his final year, but selling twice his stock may have helped change his mind on the subject.
"A lot of it comes down to luck; last year was wet, but this year was the right weather, the right temperature,” Mr White said.
Mr White's stand sold out of habanero cayenne and chili salt and Caribbean pepper sauce.
Smoked habanero was also a huge seller.
Mr White said in his experience, most of the people attending were foreigners, particularly students, looking to try something they couldn't get back home.
"People are just keen for chilli,” he said.
Next year, Mr White is thinking of coming back with some olive oil products.
Mr Ford is unsure of what he'll do to top the massive success of the sticky pork belly wrap.
"It took a few months back in 2015 to develop that and it just resonated,” Mr Ford said.
"Originally we planned on doing something different every year, but we kind of can't now because there's an expectation that it's going to be there.”