The lunch, which features a five-course menu featuring bush and sea elements and includeind a native cocktail on arrival was an idea created by Pam Brook of Brookfarm. “Both chefs have been championing local producers for well over a decade,” said Pam Brook. ‘They’ve been great role models in the local food movement as well as leading the way with their award-wining sustainable methods.”

Clayton Donovan is Australia’s only indigenous hatted chef. He grew up on Gumbaynggirr and Bundjalung land on the mid north coast of New South Wales and started learning about native produce when he was four years old out walking with his Aunties and grandmothers, taking what they found in the bush or along the coastline and cooking it up at their homes. “Without me even realising it, it was the start of a lifelong love of Wild Food,” says Donovan.

Steven Snow has retained his Sydney Morning Herald Good Food Guide one hat for the past nineteen years. The lunch, hosted at Fins, Salt Village, South Kingscliff, will be a dining experience not to be missed.

“I learned the different techniques, flavours and ideas – now I combine that with what I consider to be the best produce I’ve seen in the world, right here on the north coast, to create something that is interesting and local, yet with its soul intact.” – Steven Snow.

Wild Food Flavours with Steven Snow and Clayton Donovan is a lunch not to be missed. Photo: Kirra Pendergast.

Steven Snow – chef, author and TV personality

Renowned as a dining destination, the Fins philosophy has always centered around a commitment to organic produce and the very best local, line caught fish and seafood.

Since 1996 Fins has continued, year after year, to achieve the coveted ‘Chef’s Hat’ award.

Fins owner and celebrity chef Steven Snow this year celebrated his proudest achievment to date by winning the ‘Most Sustainable Seafood Restaurant 2015’ in the Sydney Morning Herald Good Food Guide.

Clayton Donovan – chef and TV personality

Clayton Donovan grew up on Gumbaynggirr and Bundjalung land on the north coast of New South Wales. He started learning about native produce when he was four years old out walking with his Aunties and grandmothers, taking what they found in the bush or along the coastline and cooking it up at their homes.

These days Clayton’s focus is pop up restaurants and he regularly has guest chef cooking demonstration appearances at trade shows and events all over Australia.

Seating is limited so book early to avoid disappointment. $89 per person. [email protected]

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