Narooma Oyster Festival to feature an all-star lineup of celebrity chefs for cooking demonstrations

Courtney Roulston (Farm To Fork, Masterchef All Stars) and Colin Fassnidge (My Kitchen Rules, Australian Kitchen Nightmares) lead the line up of culinary personalities set to appear at the Narooma Oyster Festival on May 6 and 7.

Former host and festival friend Kelly Eastwood (Eastwood's Deli & Cooking School, Bermagui) will be back to share her delicious South Coast Seafood Paella and festival-goers will also get to meet Toby Worthington (Merivale).

Rounding out the big names on the lineup is Corey Costelloe, of Rockpool Bar and Grill.

While the festival line up is studded with famous chefs, Ms Roulston said the real stars are, of course, the locally grown oysters.

"The festival has a great reputation for celebrating the provenance of food and the relationship between chef and producer," she said.

"Great food experiences are more than fresh, healthy, in-season ingredients, though the South Coast has them in abundance, but it's also about the stories of the grower, their relationship to the land and waterways and treating the food in such a way as to preserve and elevate its uniqueness."

Festival Chair Cath Peachey said matching renowned local and visiting chefs with local produce has been a winning combination for the festival, which enters its 15th year in 2022.

"South Coast produce is highly acclaimed in fine dining restaurants in Sydney and Canberra, as well as local restaurants and family tables. We love celebrating this at the festival and this year's cooking demonstrations will again show the connection between place, producer, chef and consumer," Mrs Peachey said.

Each celebrity chef is bringing their own sumptuous oyster dish to the festival, and those in the front row may be lucky enough to get a taste test.

Kelly Eastwood is running a masterclass on how to make her famed paella, while Colin Fassnidge will demonstrate a seafood dish from his new cookbook, the 'Commonsense Cook' (he'll also sign copies for fans afterwards).

Corey Costelloe will prepare a Steak Tartare with a Rock Oyster Mayonnaise - a dish usually reserved for high end tables. Merivale's Narooma chef Toby Worthington will prepare a Quarterdeck favourite: Jervis Bay Mussels with cider, garlic, shallots, aioli and crusty bread.

Outside of the cooking demos, hear fascinating interviews with the chefs and other festival legends including champion shucker Sally Maclean, Wapengo farmer John Blankenstein, and festival ambassador Paul West.

Tickets to Narooma Oyster Festival, and bus fares to the event, can be purchased online at www.naroomaoysterfestival.com.