Editorial: F.A.W.C! plates up

This year's Winter F.A.W.C! promises more of the best of the Bay. Photo / File

Two things stand out when you flick through the Winter F.A.W.C! website.

Firstly there's the mouth-watering photographs of fine fare and secondly, as of yesterday, the number of 'sold out' notes attached to no fewer than 30 events.

As a smoky, charcoal-loving meat eater who enjoys dark beverages of both grape and grain to wash the kai down, a few events piqued the interest more than others. 'Aged and rare' sounds alluring, as do 'Wild food whisky and wine' and 'Carnivores and syrah'.

The 'Ladies Long Lodge Lunch,' and 'Learn To Nourish & Flourish', well, not so much.

I prefer noshing to nourishment.

But that's why the unique foodie celebration's appeal is so broad; there's not a palate on the planet that wouldn't be enticed by at least a handful of these culinary affairs.

The varied billing is a well put together mix spanning high-end bistro stuff through to the barnyard; toasted sandwiches through to truffles - you get the picture.

As well as being appetising, the added beauty is that F.A.W.C underscores the latest evolution of a province formerly known in culinary circles only for its grape. Where once we tended to look elsewhere for the 'food' in a wine and food match, we now look local.

How heartening to see this materialise in the world-class event starting tomorrow on our doorstep.

Well done to Hawke's Bay Tourism for reminding us, and of course the swathes of visitors, of the pride, accomplishment and confidence in the region's professional kitchens.