The Riverina Good Food Weekend wasn’t just a celebration, it was a reminder of why this region holds such a special place in Australia’s culinary landscape.
Known as the food bowl of Australia, the Riverina is a patchwork of golden canola fields, fertile soils, and family-run farms that have been feeding the nation for generations. With its rich soils, diverse climate, and dedicated producers, the Riverina consistently delivers outstanding produce to markets across the country.
This year’s festival brought that story to life, not only through incredible food and drink, but also through the warmth and generosity of the people who grow, craft, and cook it.
From long lunches under gum trees to tastings in paddocks, the weekend was a love letter to the region. More than just a feast, it was an invitation to connect with the land and the passionate small businesses who make the Riverina such a vibrant food destination. But beyond the abundance lies something more important: the spirit of community and the importance of supporting small businesses.
Last weekend the event began on the Saturday with a show-stopping long lunch hosted by Terra Firma Dining's Charlie Pretet. Known for his fire-driven cooking, Pretet turned the open paddock into an outdoor kitchen, transforming local produce into dishes that were as dramatic as they were delicious.
Every plate celebrated the depth of the Riverina pantry. Locally made cheeses cooked over fire and doused in delicious local honey, paired perfectly with regional wines, while craft beers and kefir showcased the skill and creativity of small-scale brewers. Mushrooms, grown in the cool climates nearby, were cooked simply and savoured for their earthiness peared with Murray River Smokehouse Smoked Trout.
Guests gathered at a communal table set high on a hill, surrounded by towering gum trees and sweeping views of yellow canola blossoms. From the first bite, it was clear this was no ordinary meal. Whole beef short ribs were smoked and slow-cooked over the flames, their rich aroma drifting across the field. Junee lamb, one of the Riverina’s most prized products was prepared with a respect that let its natural flavour shine. Whole suckling pigs from Stockingpiggle Farm and Butchery were cooked slowly and the crackling was cooked to perfection, while pumpkins and cabbages roasted in the embers until they were sweet, smoky, and utterly irresistible.
The feast concluded with a rustic yet refined dessert: a warm crumble paired with wood-fired pineapple and pears and simple cinnamon crumble to finish, a clever marriage of sweetness and smoke. As the sun dipped below the horizon, painting the fields in soft pink and gold, the meal became more than just lunch. It was a moment of gratitude for the land, the season, and the community that makes events like this possible.
Sunday on the Farms
If Saturday was about gathering in one place, Sunday was about exploration. Across the Riverina, farmers and producers opened their gates, inviting visitors to step into their world. It was a rare chance to experience the work and dedication that goes into every bottle of wine, wheel of cheese, or handmade chocolate.
Tractor rides rolled through farmyards, and families explored at their own pace. A carefully thought out drive took you across the region with tasting stations, each one offering a new discovery: hand-crafted spirits, small-batch olives, freshly baked goods, and preserves made just metres from where the fruit was grown to say the least.
Cooking demonstrations highlighted the skill of Charly Pretet from Terra Firma Dining, of whom champions open-fire cooking techniques and showcased the produce to the region’s rustic roots. Watching him prepare food in the very environment where the ingredients were grown brought a sense of authenticity that can’t be replicated in a city setting.
Every encounter carried the same underlying message: good food is not just about what’s on the plate. It’s about the hard work, patience, and love of the people who cultivate it. Meeting the farmers, hearing their stories, and seeing their pride firsthand made every bite more meaningful.
Events like this are vital for connecting city visitors with the source of their food. They showcase not only the quality but also the sustainability and resilience of local agriculture. They encourage us to think about where our food comes from and how we can contribute to keeping these farming traditions alive for generations to come.
And as we packed up and headed home, one thing was certain: we’ll be back next year, ready to share another meal together and support those who work hard to bring us only the best.
https://farmdoor.com.au/pages/riverina-long-lunch-good-food-weekend
