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Smoke 'n' Barrel Street Food 'n' Catering is the product of chefs Chris Geary and Cory Blackburn. The pair met in January 2017 while working in a café in the Christchurch CBD and began discussing their mutual passion for traditional cooking and 'slow food'.
Chris and Cory believe food should be treasured from start to finish: Meats are slow-smoked for around 10 hours, managing the temperature log by log before finishing with fruit trees for a final injection of flavour. Salads are built to stand alone using locally sourced, seasonal produce and organic greens, but also pair perfectly with the meat selection. Imaginative takes on sides you would expect to see with this style of food: Burnt-end baked beans, fried chilli and garlic mac ‘n’ cheese, smoked lamb and beetroot croquettes, and your journey to flavour town is complete.