Right recipe for tourism: Murray River farm-to-plate experience discussed

Trentham Estate cellar door manager Ginine Sluiter attended the workshop, pictured with Murray Regional Tourism tourism projects manager Karen Oliver. Picture: Louise Barker

Trentham Estate cellar door manager Ginine Sluiter attended the workshop, pictured with Murray Regional Tourism tourism projects manager Karen Oliver. Picture: Louise Barker

THE ingredients are all here, but getting the mix right is the recipe for success to enhance the farm-to-plate experience along the Murray.

About 15 local food and agriculture industry operators came together on Thursday as part of the Murray Farm to Plate program to discuss the development of a regional food system.

The workshop, initiated by Murray Regional Tourism, is one of a series that will form the basis of a strategy aimed at developing the region’s agritourism and culinary tourism.

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