COFFS COAST LONG LUNCH #1 was held at Wylde Oak Cafe, Sapphire Beach

In the lead up to the second COFFS COAST LONG LUNCH, this edited interview reflects on the first Coffs Coast Long Lunch in April 2023, and appeared in focus magazine. Journalist Gavin Moroney is in conversation with event Host Awia Markey.

GAVIN: Can you tell us about the inspiration behind organizing Coffs Coast Long Lunch?

AWIA: Our Coffs Coast region has wonderful produce, and passionate producers, and my long lunches are an opportunity for lunch guests to learn about the produce and ask the producer directly how something is grown, and the best way to use an ingredient.

My aim is to connect and celebrate all areas of local food – growers and producers, providores – with an audience of engaged food lovers. Food is a great connector and our region enjoys a variety of cultural heritages, and cuisines to learn about and celebrate.

GM: What is the main objective of this foodie event and how did it contribute to supporting and promoting the local farming and producer community?

I view it as a full circle learning experience for all attendees, the speakers, the audience, and also myself.

It does that by connecting local producers and providores with their consumers to share insights, and the audience connects directly with producers by asking questions, tastings, and sales on the day.

GM: What was on offer at this lunch event in terms of the culinary experience? Was there a specific theme or focus on showcasing local flavours?

We offered a set 2-course lunch with a vegetarian option which included a glass of wine, with bubbly on arrival.

I chose Wylde Oak Café as our venue for their fresh flavours, and consistency. The launch of their Autumn menu was a perfect opportunity to integrate local produce made by two of the speakers into the meals. Mains included black garlic from Catherine’s Garlic, and desserts featured locally made chocolate by Dave the Chocolate DR.

Our tasting table offers an opportunity for low key, direct sales. Catherine Scarborough of Catherine’s Garlic brought a supply of her gift packs which sold out at the event.

GM: How do you select the participating producers for this event?

I’m looking for people willing to share their food story through personal insights and experiences – the highs and the challenges.

My focus is on local, independent, or family owned food businesses whose owners are passionate about their product. Even better if I can give a voice to producers who are, up and coming, very small scale, and/or unknown.

GM: Were there any unique or standout producers featured at the event? Can you tell us about their products/produce and what makes them special?

Our 4 speakers shared a variety of different and engaging food experiences – locally made chocolate, locally grown garlic, Afghan culture and cuisine, and life on a small scale regenerative farm. I did love that some of the produce on the plate grew in the farm just across the road from the venue – hard to beat that for low food miles!

GM: Are there any collaborations or partnerships involved in organizing this event? How do you work together with local businesses and organizations to make it a success?

I created Coffs Coast Long Lunch event from the ground up. I look for venues who can host events and who share my vision of promoting local food at small personalized events.

Local makers contributed to our two wonderful Lucky Door Prize draws, another way for local producers to get their products into new hands.

I’m so appreciative of sponsors who see the value and reciprocity in making these connections and promoting these events.

GM: Sustainability and environmental consciousness are important topics in the food industry today. How does this event align with those values?

Speaker sessions aim to celebrate and promote seasonality, low food miles, regenerative farming practices, and supporting local stories.

GM: Can you tell us about the feedback and response you have received from the Coffs Coast Long Lunch? How do you hope it can evolve heading forward?

The response has been overwhelmingly positive. For some it’s the fun of getting dressed up on a Saturday, to enjoy good food and a glass of wine and meeting like-minded foodies. Everyone who attended learned something new, whether it was a farmer’s tip, what’s in season, or tasting a new ingredient.

GM: What role do you think events like this play in fostering a stronger connection between consumers and local farmers and producers? How does it raise awareness about the importance of supporting local agriculture?

Knowing who makes our food and the faces and stories behind their produce is a win-win for both the audience and the speakers. Only a few long lunch guests had ever tried black garlic – the lunch was an opportunity for grower Catherine Scarborough to hand out tasting jars. Guest could hear about how it was produced, where it was produced, and also eat a meal that included it.

GM: Are there any plans or visions for the future of The Coffs Coast Long Lunch? Do you anticipate it growing or expanding in any way?

Oh yes! My first event was a learning curve to make my vision a reality. Feedback has been great, and I’m excited about its potential. I’m planning a series of long lunches with a similar format but I have a load of ideas to mix it up – speakers, subject matter, sponsors, and a few surprises. Watch this space!

GM: Finally, can you share your own memorable moment from the event?

Special moments for me included the lovely buzz as tables of people ate and gathered with like-minded food lovers.

The standout had to be the thrilled reaction from the winner of our Afghan-themed Lucky Door Prize – she was beyond excited as was the audience!

GM: How do we book tickets for the next Coffs Coast Lunch Lunch?

The next COFFS COAST LONG LUNCH will be held at SHEARWATER Restaurant | Bookings online here
SHEARWATER Restaurant is located at The Promenade, 321 Harbour Drive, Coffs Harbour, NSW

Article originally appeared in Coffs Coast focus magazine, June 2023 issue.