Wild food Fair
Saturday 21 February | 6:00 pm – 10:00 pm
Location: Main Street, Lithgow
Lithgow’s Main Street transforms into a vibrant evening street festival. Wander through a curated producer’s market brimming with local delights, indulge in boutique food and drink, and groove to live music under the stars. Don’t miss the WildFire Kitchen Stage, where chefs and storytellers bring the region’s flavours to life with interactive cooking demos and food tales.
This event is free to attend, with purchases available from vendors.
WildFire Kitchen Stage
At the heart of the Wild Food Fair is the WildFire Kitchen Stage, where fire, storytelling and seasonal cooking come together. Throughout the evening, chefs and food leaders will showcase wild ingredients, regional produce and live‑fire techniques that reflect the Seven Valleys’ connection to land, culture and seasonality.
Analiese Gregory - 8:00pm
Annaliese Gregory is one of Australia’s most exciting chefs, known for her adventurous cooking with wild and foraged ingredients. After working in Michelin‑starred kitchens including Le Meurice in Paris and Quay in Sydney, Annaliese relocated to rugged Tasmania, where she now hunts, fishes, forages and cooks entirely with the seasons. Her approach to sustainable, wild food is captured in the SBS series A Girl’s Guide to Hunting, Fishing and Wild Cooking, and strongly reflects the ethos of the Seven Valleys. Find out more about Analiese here.
Sharon Winsor - 7:00pm
Sharon Winsor is the founder of Indigiearth, Warakirri Dining Experience, and the Ngukirri Foundation, and a powerful advocate for native foods and Indigenous food systems. A recipient of the Bill Granger Trailblazer Award at the 2025 Good Food Awards, Sharon’s work has positioned her as one of Australia’s most awarded and influential Indigenous chefs, sharing culture, storytelling and bushfoods through cuisine. Find out more about Sharon here.
Elijah Attard - 9:00pm
Elijah Attard is a plant based chef and forager, known for his intimate degustations highlighting wild foraged and native ingredients - redefining modern Australian fine dining. From Sous Chef at Yellow, to Head Chef at The Emerald Room Cabaret Restaurant, to consulting with the Maybe Group, and hosting a sling of sold out intimate dinners and degustations around Sydney, Melbourne and New Zealand; Elijah has crafted a path filled with a passion for cooking and a love of discovering the wild foods nature has to offer. Find out more about Elijah here.
Leila Khazma - 6:00pm
Leila Khazma is a local Blue Mountains–based chef with Egyptian and Lebanese roots. Her approach is grounded in traditional techniques and a respect for process; preserving, fermenting, butchering, and working with her hands. Guided by a nose-to-tail philosophy, she treats whole animals with care, ensuring every part is honoured through thoughtful preparation. Her cooking is inspired by the flavours and methods of the Mediterranean and North Africa, shaped by memory, seasonality, and a commitment to simplicity. Her menus are always responsive, driven by what’s in season, what feels right, and a quiet pursuit of food that is both nourishing and considered. Find out more about Leila here.
Adam Roberts
Adam Roberts is a renowned pitmaster, multi‑award‑winning barbecue champion and cookbook author. As fire steward of the WildFire Kitchen Stage, Adam anchors the live‑fire cooking throughout the evening, bringing depth, craft and energy to the flame‑led experience. Find out more about Adam here.
Food Vendors
A hand‑picked selection of vendors serving dishes inspired by the wild‑food theme, featuring regional produce, bold flavours and creative interpretations of native and seasonal ingredients. Enjoy cooked to order fresh food by;
Milnes Catering and Providores
Curated Produce Market
A thoughtfully curated market featuring local food products, wild‑crafted goods, artisan makers and information stalls. Meet the growers, makers and storytellers of the Seven Valleys and take home something special.
Bushfood Yarning and Tasting Workshops
Hosted by Felicity Kerslake from the Australian Centre for Bushfood Education, this interactive space offers free drop‑in yarning and tasting sessions every hour across the evening. Learn about native ingredients, their cultural significance and culinary uses in an informal, welcoming setting.
Register here
Felicity Kerslake is a Wiradjuri woman, naturopath, nutritionist, with a lifelong passion for using nature and bush foods to improve health and wellbeing.
Felicity has been a driving force in reshaping the Australian Native Food and Botanical education sector and advancing native food and plant-based medicines in schools, communities, healthcare, workplaces and higher education through online and hands on workshops, health programs and consulting.
Felicity's commitment to sport, naturopathy, and Indigenous healing practices continue to inspire transformative health outcomes and advocate for greater recognition of Australian Traditional foods and Medicines and how we can incorporate these foods and medicines into our everyday lives.
Beer Garden
A boutique beer garden showcasing the region’s finest craft drinks, with live music throughout the evening. A relaxed place to gather, eat and enjoy the street‑festival atmosphere.
Enjoy live local music all night by some of Lithgow’s best
Bob Sutor
Barreldawg
Sam Bucca
Ganymede
Wild Demos
A series of practical demonstrations and conversations, including:
Fermenting with Candace Coughlan
Beyond Sauerkraut & Kombucha: An Introduction to Fermented Foods
Fermented foods are far more than just sauerkraut and kombucha. In this engaging and practical session, Candace from Wild Health Hub explores what fermented foods really are, why they’ve been eaten across cultures for centuries, and how they support digestion, overall health, and flavour in everyday meals.
You’ll discover the difference between wild ferments and cultured foods, learn how to navigate homemade vs store-bought options, and gain simple, realistic ideas for bringing fermented foods into your cooking in a way that feels doable and delicious.
A grounded, flavour-focused introduction for the curious cook, the health-minded, and anyone wanting to understand what all the fermentation buzz is about.
Candace Coughlan is the founder of Wild Health Hub and an Integrative Nutrition Health Coach based in the Blue Mountains. With over 30 years’ experience working with fermented foods, herbal traditions, and food-as-medicine practices, she is passionate about helping people reconnect with simple, traditional ways of supporting health through everyday food. Candace runs workshops, talks, and community events focused on fermentation, gut health, herbal care, and sustainable living.
Q&A with Oliver Brown
Can you live on wild and homegrown food and would you even want to?
Can you live only on wild and homegrown food? Theoretically, obviously yes, because that it what people have done through most of our history. But nobody ever really did it alone. The community and culture in which a food system is embedded matters, and most of us now live in ones where it takes a special effort to really get engaged with where our food comes from.
Yet, many of us do it; and love it. Perhaps instinct still drives us to forage, to fish, to hunt, to create spaces (food gardens) that sustain us. The desire to know more about where food comes from echoes this. Each success, any bit of knowledge earned, every morsel brought to the table rewards us.
Can we go all the way with it in our world though? Would you even want to? For one year around 2017, our host Oliver Brown (“Fat of the Land and Sea”) mostly did that while living an otherwise pretty standard suburban life. There were exceptions and these came to fundamentally rely on being allowed to barter and share meals. That experience, off the back of decades of commitment to wild and homegrown food, will provide a background to a brief talk, followed by questions and discussion.
Knife sharpening with Alex Serhing
Join Alex Serhing, “The Wild Food Meister” for a practical and engaging knife sharpening workshop designed to build confidence, knowledge, and good habits in the kitchen.
The session begins with an introduction to knife sharpening fundamentals, including key terminology, the parts of a knife, and the important distinction between honing and sharpening. Alex will then demonstrate the Japanese water stone sharpening technique, sharing professional tips and common mistakes to avoid.
Throughout the workshop, Alex will also weave in practical “chopping board wisdom and science,” explaining how cutting surfaces affect knife edges, safety, and longevity. The format is conversational and interactive, encouraging questions and discussion from the audience.