The Fraser Coast brings another exciting event to the table on August 9 with the annual Hervey Bay Seafood Festival offering something for all tastes.

Hosted by the local fishermen who catch Hervey Bay’s famous seafood, the festival will serve up fresh and delicious wild-caught ocean produce, loads of entertainment, competitions, cooking and catching tips and even an exclusive pop-up seafood and wine restaurant.

Hervey Bay seafood is known around Australia and the world for its freshness and flavour. Hervey Bay scallops, in particular, are prized by seafood connoisseurs world-wide for their superior appearance, texture and taste.

Festival-goers can savour the region’s signature shellfish and other tasty treats such as  blue salmon bruschetta, Mary River barramundi burgers, steamed king prawn buns, Verdelho and scallop pie, grilled fish wraps, seared cuttlefish with Greek salad, delicious desserts and so much more from the wide range of stalls spread across the festival venue, Fishermen’s Park.

Hosted by respected Queensland chef Andrew Mirosch, the sit-down Tastes of the Bay long lunch event is a mouth-watering five-course showcase of local wild caught seafood matched with award-winning Sirromet wines.

Other leading South East Queensland chefs including Citi Chef of the Year Josue Lopez and Javier Codina from Moda Restaurant Brisbane will share their culinary expertise while forums on everything from filleting to prawn peeling and scallop shucking will satisfy the keenest fishos.

Councillor for Events, Sport, Recreation and Open Spaces, Darren Everard, said the Hervey Bay Seafood Festival will be a wonderful celebration of the region’s famous seafood hosted by the men and women who catch it.

“Excitement is building for what promises to be another sensational seafood festival and the only one of its kind in Australia managed by the local fishing industry,’’ Cr Everard said.

“As well as showcasing our renowned fresh, wild-caught seafood, the festival also promotes responsible and sustainable fishing practices so our precious ocean resources can be enjoyed by generations to come,’’ he said.

For more information, see our event guide listing.