Events manager Susie Filleti said there would be something to tempt every palate, including an exciting new addition to this year’s expo — the Happy Half Hour.
‘‘Each day a different producer will be offering tastings of their drinks,’’ she said.
‘‘For 30 minutes visitors can sample the craft beer, cider or spirits and learn how these beverages are produced and what makes them unique.
‘‘Tooboorac Hotel and Brewery, Bellarine Estate Winery and Original Spirit Co will each showcase their specialty products.’’
When it comes to food, the Butcher Shop and Country Kitchen will provide a full timetable of demonstrations each day.
From hemp flour to secondary cuts of meat, visitors can learn how to create delicious meals using alternative ingredients and without breaking the budget.
And 2019 will be the last year expo-goers can see event stalwart Bob (the Butcher) Dewar, who has been presenting at the expo since almost the beginning.
‘‘After 20 years it’s time for me to take a step back,’’ Mr Dewar said.
‘‘I’m doing one session a day to say goodbye and thank you to the expo.’’
He will present sessions on one of his favourite topics, using cheaper cuts of meat. ‘‘Slow cooking has become the in-thing and that lends itself to the cheaper or budget cuts.’’
Secret Garden Catering chef Adrian Hensley will be back in the Country Kitchen showing the audience everything from how to use hemp seed flour in baking to fermenting kimchi and growing culture for sourdough.
Passionate butcher Victor Bonacci will be back after his outstanding debut last year, while adding some Italian flavour will be The Meatroom’s James Mele, who will demonstrate sausage and salami-making.
For those not keen to make it for themselves, The Meatroom will offer taste tests and sales of their small-batch salami.
■The Seymour Alternative Farming Expo will be held from February 15 to 17 at Kings Park in Seymour.
■For more information or to buy tickets online and save 17 per cent off the gate price, visit: www.seymourexpo.com.au
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