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It’s time to raise a glass and toast the state’s finest produce, wine and wine regions with the launch of the seventh annual The Sydney Morning Herald NSW Food and Wine Festival presented by Citi.

The expanded program launches today in The Sydney Morning Herald and on, featuring a mouth-watering mix of events and celebrating the best local food and produce.

“We love local and we love the incredible diversity that only the rich and varied regions across New South Wales can offer. Whether it’s an artisan cheese or a perfect Pinot Gris, we are lucky to have the very best on our doorstep.

“The unique month-long showcase will see some of our most inspiring and forward thinking producers reinforce why local is best. From energy-free dining, through to hands-on experiences and one-on-ones with the state’s most celebrated and decorated industry folk, the NSW Food and Wine Festival is a must-do for food lovers from Bowral to Bondi,” said Festival Director Joanna Savill.

Highlights of the festival include:

Sydney Cellar Door (February 21 – 23) – Meet the passionate winemakers from nine wine-producing regions and taste the remarkable range of wines produced across the state, complimented by delicious food from renowned restaurants and producers like Nomad, Gelato Messina and Salt Meats Cheese, and musical performances by the likes of Martini Club and Nick Kingswell.

NSW Food and Wine Festival comes to The Sydney Morning Herald Growers’ Market (Saturday March 1) – Watch Giovanni Pilu take to the Market Chef stage at Sydney’s oldest premium fresh food market. Here, he will cook a brilliant market lunch with seasonal produce which will be served alongside tasting plates from the Growers’ stallholders. All with wines to match, of course!

Lunch and Dine with NSW Wine (from February 21 – March 21 at selected venues) – Good Food Guide ranked restaurants across Sydney and regional NSW create a special course made from NSW produce, matched with the perfect local wine.

Snacks and Streetfood (from February 21 – March 21 at selected venues) – For those who want to graze their way around the state, a host of restaurants including Pinbone, Sugaroom, Biota Dining and more are set to offer specially created, delicious snack with an equally delicious wine.

Sparkling brunches and high teas (from February 21 – March 21 at selected venues) – Whether its mid-morning or afternoon tea, bubble it up with some one-off menus and dishes, all paired with a NSW sparkling.

Tour the Regions (selected dates) – Good Food Guide hatted restaurants will host a series of special dinners with very special guests, featuring produce and wines from across the state. The state’s finest chefs and sommeliers from the likes of Sepia (Restaurant of the Year); The Bridge Room (Chef of the Year, Ross Lusted); and Bentley (Wine List of the Year) will be joined by winemakers from Cherry Tree Hill in the Southern Highlands, Logan and Ross Hill in Orange and the Hunter’s Hungerford Hill.

5x4 Rising Stars Dinner (March 11) – Hang onto your hats! The next generation of sommeliers, winemakers, chefs and food producers from Bentley, Biota Dining, Sixpenny and host restaurant Chiswick join forces for a once-only collaboration – a five-course extravaganza featuring NSW food and wine.

Spotlight on the State (selected dates) – A wealth of regional produce is set for discovery at a series of one-off events highlighting all the best that NSW has to offer.

Sticky and Sweet (from February 21 – March 21 at selected venues) – Sweet, special treats from some of the state’s most loved restaurants are matched with the perfect wine partner for a sugar hit from heaven.


For further information, please contact:

Sam Pearson
P: (02) 9292 7005 | 0415 271 911

Emma Reyes
P: (02) 9292 7006 | 0424 425 813