The Bathurst AH&PA 2016 Spring Ball had set the target of using over 90% local produce on the menu. Last year we hit the target and we are happy to report that we will achieve it again.

Whether its the Canapes featuring Trunkey Creek Pork Belly and Stone Pone Distillery Black Spiced Rum, Mandagery Creek Venison & Illa Langa Farm Beetroot Relish, Second Mouse Cheese Company Camembert and Trunkey Creek Pancetta, or the Cowra Lamb, Lithgow Chicken, Renzaglia Wines, local Pink Lady Apples and Annie's Sofala Gold Ice Cream almost all of the meal derives from our region. Even the vege's that are not grown locally at this time of year are being sourced from as close as possible.

Just like last year, the Spring Ball dinner alone is worth attending for. The Bathurst RSL has done a fantastic job yet again.

  • The Bathurst Agricultural Horticultural &Pastoral Association is a charitable organisation promoting and educating our region since 1858.

Bathurst AH&P Spring Ball Dinner Menu


‘Dead Man’s Drop’ Pork Belly

Trunkey Creek pork belly varnished in Black Spiced Rum from Stone Pine Distillery

Venison & Pork Polpette

Mandagery Creek Venison melded with Trunkey Creek Pork, accompanied by Beetroot Relish from Illalanga farm

Grilled Camembert

The second mouse cheese company Camembert wrapped in Trunkey creek pancetta grilled topped with blood plum finishing vinegar from la barre 


Cowra Lamb Rump

Cowra lamb with parsnip puree & roasted sweet potato, dressed in Ranzaglia red wine jus

Lithgow Chicken

Twice cooked crispy skin Maryland, served with honey glazed golden beets and mixed Dutch carrots atop a celeriac puree


Pink Lady Crumble

Local Pink Lady apples, cloaked in crispy crumble, served with Annie’s Sofala Gold ice cream

Chocolate & Cream Coffee Tart

Chocolate and Stone Pine Cream Coffee Liqueur Tart, served with Annie’s Sofala Gold ice cream