Celebrating its 21st birthday, the Good Food and Wine Show is back for sips and samples from Friday, October 22 to Sunday, October 24.
The foodie extravaganza will return to Brisbane for three days filled with the very best wines and cheeses local producers have to offer. Attendees can choose their own tasting adventure or sit back while talented chefs and wine experts take the lead.
The bubbly Spanish chef Miguel Maestre will be making a welcome return to the show this year with a brand-new live cooking stage, The Kitchen by Harris Scarfe. On-stage events will be held throughout the show and will take guests through a myriad of cooking tips and tricks, as well as demonstrations for the latest cooking gadgets. Hosted by Sammy Jakubiak, The Kitchen’s lineup is packed with renowned Aussie chefs such as Matt Moran, Alastair McLeod, Matt Golinski, Justine Schofield, and Silvia Colloca.
At the Wine Selectors tasting rooms, guests will be treated to an intimate wine tasting at one of the remarkable themed tastings. To sample the popular wines of the times, check out the On-Trend Tasting Room with its organic wines and Aussie sparkling sips. This year, the show will also feature fresh new events, such as the Eat Local pop-ups, starring some of Brisbane’s favourite restaurants.
As another unmissable addition, attendees can hop aboard a fleet of booze buses to rest their feet and continue their foodie journey. The spirit fleet will let guests choose from boarding the Glenfiddich Whisky Wanderer vintage double-decker bus, sampling gin at the Hendricks Cucumber Airstream, or trying the Monkey Shoulder Shaker to sample the ideal mixing spirit.
General admission tickets start from $30 with added benefits available for those looking to experience it all with VIP tickets. To learn more about the lineup and get your tickets, check out the Good Food and Wine Show here.
Want to advertise with The G&G? We love working with businesses of all shapes and sizes to deliver drool-worthy content! To see how we can help you out and to learn more about our food-crazy audience, head here.
