The Victorian Government has welcomed the completion of a feasibility study into the establishment of an Institute of Gastronomy in Daylesford to benefit the region’s farmers, fine food producers, and accommodation and hospitality operators.

The feasibility study was completed with support from a $100,000 Victorian Government grant, a $20,000 grant from Regional Development Australia and $30,000 from William Angliss Institute of TAFE.

Daylesford Macedon Produce – a collaborative group of producers and providores – led the project, which assessed budget requirements, operating models, site analysis, economic and social impact, and barriers and challenges.

The idea for an Institute of Gastronomy is to foster collaboration between people working in agriculture, food production, hospitality, tourism and education with the potential to attract local, national and international students.

It is envisaged that the Institute will be a community facility that houses a culinary school, agribusiness entrepreneurship institute and an exhibition and function space.

Potential programs at the Institute may include culinary/agribusiness studies, sustainable small-scale agriculture, collaborative learning between chefs and growers, research and marketing of gastronomic products, and regional wine production.

The region is well known as a tourism destination for people looking to enjoy spa and wellness treatments, locally grown produce, fine food and dining, and quality accommodation. The Institute could assist in the ongoing growth of these industries by providing locally educated, well-qualified staff.

The project was funded through the Food Source Victoria program, which supports food producers and businesses working in partnership to create new jobs and export opportunities.

Quotes attributable to Member for Macedon Mary-Anne Thomas

“Our region is renowned for its locally grown produce, fine food and dining, so it’s only fitting that this institute finds its home in Daylesford.”

“The institute could provide a new and unique opportunity for students looking to enhance their culinary careers, which can only benefit the region’s food and tourism industry.”