Savour the Flavour is back for the third year. The event will be held on Richmond Oval on Saturday, 12 October 2024 from 4pm – 9pm and will celebrate the Hawkesbury’s past and present as the original ‘food bowl’ of Sydney. The event has been created to assist Hawkesbury and the surrounds primary produces, food and beverage businesses with promoting their products.
The event aims is to entice people by sampling your products, selling them and then creating repeat business for you.
We encourage each stall to have a sampling component which you can either provide for free or for a fee no greater then $5.
The event will be fully licensed and enclosed. Please refer to the Terms and conditions for the liquor license requirements.
The cost of a space and fete marquee structure is as follows:
- 3m x 3m Site - $127.70 Inc GST
- 3m x 6m site - $154.25 Inc GST (if you require this size, 2 fete stall marquee structures will be organised unless discussed with events team)
- 2.4 x 2.4m fete stall structure - $150 Inc GST (this is mandatory for all stalls unless discussed with the events team)
You will be charge for the space and the marquee structure.
Note – All fees are as per our 2025/2026 Operational Plan
Submissions for stalls close COB Friday, 2 Friday 2024.
Please read the Terms and Conditions below before submission.
Is your community group thinking of attending Savour the Flavour?
Community Group Application Criteria
- Must be Hawkesbury based
- Must have a food or beverage to your stall
- You will receive a free 3m x 3m space only.
- You will be a charged a fee of $150 Inc GST for a fete structure
- Council will be accepting a maximum of 5 community stalls (Please note: Community groups must provide proof of non-for-profit or charitable organisation)
Terms and Conditions
- Public Liability Insurance policy is mandatory.
- Submission of this EOI does not guarantee participation in an event.
- Power will only be supplied if discussed with the events team. BYO power is encouraged.
- No water will be supplied. All stalls are required to have wash basins.
- No equipment will be supplied, only fete structure marquees.
- No cars are allowed to be left on site. You will be required to unload your items and remove the car from the site.
- All must provide food and beverages that can cater for over 10,000 people.
- All stalls must remove their own rubbish. We encourage you to have two separate bins for general waste and recycling. No rubbish is to be placed in the events bins.
- All stalls are to supply their food handling certificates.
- All stalls must have completed the temporary food premises and food vending vehicles application form.
Each food business activity shall be operated in accordance with the requirements of;
Food Act 2003, and Regulations thereunder. All food business operations and premises are to comply with the NSW Food Authority ‘FOOD HANDLING GUIDELINES FOR TEMPORARY EVENTS’.
- Each food premise shall incorporate adequate hand washing facilities for the preparation of food. Designated facilities for the sole purpose of hand washing shall be located within food handling areas, separate to any other sinks provided for food preparation or utensil washing. Hand washing basins are required:
- to be provided with hot and cold running potable water through a common mixing spout;
- to be provided with an adequate supply of soap and single use hand towel adjacent the facility;
- to be easily accessible at all times for the duration of the event.
Potable water only must be used for washing or preparing food or as an ingredient in food.Each food vehicle/stall shall incorporate adequate arrangements for the collection and containment of waste water containers from food preparation and cleansing activities. No waste water or other liquids shall be disposed of within the Park venue or in any storm water drainage inlet or public place. Waste liquids may only be disposed of into authorised sewer disposal point.Equipment provided for cold storage/display of potentially hazardous foods such as cool rooms and other refrigeration devices shall be designed and installed to maintain foods at or below 5 degrees Celsius, or in the case of food intended to be frozen capable of maintaining that food in a frozen state. Equipment provided for the display of hot foods shall be designed and installed to maintain foods at or above 60 degrees Celsius.A working portable digital thermometer accurate to ±1°C is to be available at each food premises at all times for the purposes of measuring the temperature of potentially hazardous food.Each food business supplying potentially hazardous food shall ensure that an appropriately qualified food safety supervisor is present at the event. Evidence of a current Food Safety Supervisor attainment is to be provided with registration details and be available during the event.Food business operators to be advised that inspection of food vehicles / stalls may be undertaken for compliance with food hygiene standards by an authorised Council officer, for which a fee may be charged.
