WinterWild’s Feastiality brings a fiery banquet of the senses

For the feast of the year, join WinterWild’s Feastiality on Saturday, 31 August at 8pm, as esteemed Ballarat chef Peter Ford pays homage to the pig in this Chinese Year of the Pig.


The Apollo Bay Foreshore will come alight as Peter weaves his magic among the fires. Hearty hock and pulse soup along with Sticks & Bones BBQ skewers will be devoured before succulent offerings are carried to the nearby Mechanics Institute hall. Peter’s menu features a glorious three-course offering of spit roast, sausages, ham, porchetta, charcuterie, roasted vegetables and local eel. Diners can expect nothing less than the fruits of a well-loved pig, once heavily spoilt in the rolling verdant hills of Wongarra, with a diet of local fruit, vegetables, eggs and acorns from the neighbouring truffiere.


To finish, sweet lips will be treated to Dooley’s specially crafted bacon and honey ice-cream complete with golden syrup dumplings and baked quince.


Senses will be indulged beyond the belly with a sumptuous spread of entertainment featuring Melbourne’s Snuff Puppets and the risqué burlesque of Ms Janelle Da Silva and Mx. Tonié Field at the urging of MC Richard Cornish who will add the final spice to what promises to be an excessive and memorable evening.


For those seeking a culinary adventure of the plant kind, sister feast Vegetariality will simultaneously take place at Masala Bay restaurant on Saturday, 31 August at 8pm, for an eight-course Indian banquet-style feast that’s vegetarian and vegan friendly.


Festival-goers looking to tuck into something earlier can let their tastebuds loose with The Delicious Bond, for an exploration through the five basic tastes known as ‘Umami’ with leading Australian food writer, author and raconteur Richard Cornish at Great Ocean Road Brewhouse on Saturday, 31 August at 3pm.


“Over the past decades writing about food, a few themes keep on recurring. One is the concept of deliciousness. We are hard wired for it. We have tastebuds that detect a few amino acids that we sense as delicious – yummy, tasty. To make food really delicious takes great skill. Not every chef understands the concept, but many great home cooks do,” says Richard Cornish.


To explore the full program and to book tickets head to winterwild.com.au



Apollo Bay Foreshore and Mechanics Institute

31 August, 8:00pm

$120 + booking fee



Masala Bay Restaurant

31 August, 8:00pm

$70 + booking fee


The Delicious Bond

Great Ocean Road Brewhouse

31 August, 3:00pm

$15 + booking fee