Salted bacon caramel, peanut brittle infused with bacon, bacon donuts with maple glaze, a pork rendition of rocky road, bacon popcorn, and low and slow pork cooked over a live fire are just some of the taste explosions on the menu at this weekend’s BaconFest.
The three-day celebration of all things bacon is set to have Queensland’s pork capital, Kingaroy, sizzling with bacon goodness from Friday through Sunday (August 19-21).
If you love the smell of crispy bacon, this is the one Australian festival where it’s more than OK to go the whole hog and pig out.
“Kingaroy is hot to trot this weekend and the BaconFest team can’t wait to enliven the tastebuds of every one of the 20,000 people we’re expecting to make their way through the gates,” said Chief Baconeer Kristy Board.
“We’ll be there showing the hordes of salivating bacon lovers how to make Rolled Porchetta at home,” said SunPork Fresh Food Ambassadors Dan and Steph Mulheron. “So, it’s l like a rolled pork belly and we’re going to stuff it with goodness.”
The Flamin’ Mongrels barbecue masters are bringing their 6m x 10m hunk of charcoal-burner love with them and for the crowd’s viewing and tasting pleasure they’ll be firing up their live-fire pork.
Meanwhile, at the Town Hall celebrity chefs Miguel Maestre and Matt Golinski will be going full boar with cooking demonstrations and tips on how to produce the best pork/bacon dish at home.
SunPork Fresh Foods is BaconFest’s major partner and Chief Operating Officer Rhys Collins says aside from everything else on offer, it all boils down to one thing: “Lots and lots of yummy bacon”.
The Wine and Swine event kicks off the weekend’s porcine proceedings on Friday evening (August 19), and then from 8am on Saturday (20th) it’ll be smoking with artisan markets, pitmaster panels, swigging and swining until the gates close on Sunday evening.
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