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.