MOREE’S black-soil plains are part of Australian society’s beating heart.

It’s where the wheat is grown that fills pantries with pasta, bread, noodles and biscuits, and where cotton clothing is born.

A region rich in agricultural production, helping feed and clothe the world, the Moree community enjoys a great appreciation for fresh produce and seasonal-based recipes, with the success of the Moree on a Plate Food and Wine Festival – now in its 22nd year – testament to this recognition.

For nearly two decades, Moree on a Plate has celebrated talent from across the Moree community and beyond, with regional producers and food innovators remaining a firm priority of the festival.

And come Saturday, May 9, producers will once again have the opportunity to showcase and promote the exciting food and artisan offerings from across the region, and beyond.

Expressions of Interest are currently being sought by producers, food and beverage vendors, and artisans for this year’s festival, which provides a valuable opportunity for producers and creatives. To lodge a producer EOI go to Moree on a Plate.

Moree on a Plate president, Rebecca McMillan, is thrilled the region continues to enjoy a strong ‘gate to plate’ culture – a region showcasing and promoting the quality produce of the north-west plains.

“We are so lucky to know our farmers, see first-hand the provenance of our food, and be assured that it is produced safely, ethically, and tastes the best,” Rebecca said.

From olives to pecans, oranges to honey, there are vibrant industries developing across the district, all thriving from the rich black-soil plains that cemented Moree as a cropping, grazing and cotton heartland.

Having recently enjoyed a string of favourable seasons, agriculture in the region is booming, with cotton currently being picked.

Moree on a Plate returns for another year – its 22nd – at Moree racecourse on Saturday, May 10.

And Rebecca believes the festival has not only helped build pride in the agricultural sector, but may inspire other agri and food innovators from across the north-west.

“Over the years, there have been so many boutique industries established across the region,” Rebecca said.

“Everything from lavender to native bush foods, and we want to help provoke thought and encourage our local land holders to see how they too can value-add on their own properties, for sustainability not only of their business, but for environmental outcomes also.”

Dick Estens, of Grove Juice, is a long-term supporter of the festival as a stall holder and sponsor.

As a local cotton and orange producer, he knows first-hand the strength of agriculture in the region.

“Out here on these black soil plains, if you put it in the ground it will grow,” he said

“We’re always happy to be involved in Moree on a Plate.

“The more we can educate audiences about where their food comes from, and share our fresh food story, the better, and Moree on a Plate is the perfect platform for this,” he said.

To lodge a producer EOI go to Moree on a Plate.

Words: Georgina Poole

Image: Jasmin Morrison

Moree on a Plate

When: Saturday May 9, 2026

Where: Moree racecourse

Time: 10am until 3.30pm

Cost: Gold coin donation at the gate