CLEVELAND boutique patisserie La Bouche will offer a taste of local produce at the Regional Flavours food and wine festival at South Bank this month.
La Bouche owners Michael and Erin Lutz will showcase products different to the pastries and sourdough for which they have become known since opening in February 2017.
On their Regional Flavours menu will be meringues, beer brownies, strawberry jam and cherry tomato chutney.
Meringues will be infused with Redland Bay honey, Wellington Point Farm strawberries, kaffir lime leaves grown at Thornlands and lavender from Wellington Point, while the beer brownies will feature stout from Baccus Brewing Co. Their eggs are sourced from the Redland Bay Free Range Egg Farm.
The food will be pre-packaged for customers to take home and savour after the event.
The long-time Redlands couple - they met while students at Wellington Point High School - are excited to share their food and local produce at the food event.
"We are very honoured," Mrs Lutz said. "The Redlands is an amazing community."
"The event has challenged us to showcase ourselves in a different way," Mr Lutz said. "We are known for our pastries, sourdough and coffee."
La Bouche and Sirromet Wines will be in the Queensland Taste Marketplace at the event.
Redlands Coast food will also be served up in the Flavours of the Regions section of the festival on the Little Stanley Street lawns. Food on offer contains seafood caught by Wellington Point's Bayside Seafood, crusty cob loaves from Gislers Bakery and Wellington Point Farm strawberries.
Regional Flavours also features cooking demonstrations by celebrity chefs and industry experts, a riverfront cocktail soiree, food innovation talks and live music.
Celebrity chefs at the event include MasterChef Australia judges Matt Preston, George Calombaris and Gary Mehigan, Miguel Maestre from The Living Room, MasterChef alumni Justine Schofield, Poh Ling Yeow, Reynold Poernomo and Dan Churchill along with ambassadors Magdalena Roze, Javier Codina, Alastair McLeod, Bruno Loubet and Georgia Barnes.
Advancements in food, health and lifestyle including future food trends, plant-based foods and alternative proteins will be featured.
The event is at South Bank from 10am to 5pm on Saturday, July 20 and Sunday, July 21.
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