This weekend you can sample a taste of the region as the South Coast Food and Wine Festival takes over the Berry Showgrounds for three days of festivities.

More than 50 stallholders will offer delicacies from all over the region, from seafood, cheese, berries, wines and much more.

There will be cooking classes, demonstrations and tastings from local hero chefs, hatted restaurants hosting pop-ups, wine tastings from the vineyards, and local producers, all supported by free live music and entertainment.

While the signature event, The Long Lunch, sold out weeks ago, there is still plenty on offer. From some of the region's best chefs - including Colin Fassnidge - sharing recipes and tips on the main stage, to hands-on masterclasses, here are five things you shouldn't miss.

Established in 1854, The Pines is a sixth generation family-run micro-dairy , with the Grey family managing all aspects of farming and production, from twice-daily milking to hand-wrapping cheeses, with a huge emphasis on quality. They take great care of their pastures ensuring a healthy herd and allowing for high-quality milk that ends up as beautiful, seasonal dairy produce. From non-homogenised milk, natural yoghurt, artisanal gelato and now a small range of hand-made cheeses, each product is minimally processed to allow the seasonal character of the milk to come through. Join Kel Grey to hear his family's story and taste his exceptional produce: milk, yoghurt, gelato and his new cheeses.

Saturday, September 14, noon.

During this masterclass, you will experience the best of the best as the tasting suite of oysters presented will be hand-selected only hours beforehand to deliver the highest quality produce. Australian Oyster Coast has been working with Cupitt's Winery for several years to perfect their wine and oyster pairings according to the divine mysteries of "Genius Loci" (things that are grown together taste good together). The result of this collaboration are a few rare batches of wine and lager that Cupitt's have agreed to share during this masterclass.

Saturday, September 14, 1pm.

To make burrata in the traditional way, you need three things: beautiful quality milk, years of training, and a high pain threshold. Luckily Guiseppe Minoia, a second-generation cheese maker from Vannella Cheese, has these qualities in abundance. During this workshop, he will demonstrate the ancient craft of burrata stretching, all done by hand in close-to boiling water. There will be opportunities for a few guests to have a try at stretching the burrata themselves so reserve your seat now.

Saturday, September 14, 2pm.

Kelly Eastwood is a south coast legend. Not because she worked on River Cottage Australia with Paul West, nor because she has cooked for Bill Gates, nor worked in the kitchens of Rick Stein. She's legendary because of her doughnuts, which have achieved a cult status in Bermagui and beyond for good reason. These pillowy balls of sweet deliciousness are irresistible and the recipe remains a tightly held secret to this day. Many people have asked Eastwood for her top tips to doughnut perfection and all requests have been politely refused. Up until now. She has agreed to share her tips and tricks on how to make the perfect doughnut for the first time ever during this masterclass.

September 15, 2pm.

Join Michael and Cressida McNamara from Pecora Dairy for this fun cheese-tasting paired with Coolangatta Wines. This will be a masterclass in sensory cheese analysis where you will step through a tasting of the world's best cheeses matched with Coolangatta wines. Pecora Dairy is an artisan sheep dairy and cheesery founded in 2011. Situated in Robertson, in the Southern Highlands, it's here where their ewes graze lush pasture and drink from crystal clear running creeks producing rich, creamy milk for the dairy's seasonal ewe's milk cheeses.

Saturday, September 15, noon

The South Coast Food and Wine Festival runs from September 13-15 in the Berry Showgrounds. General admission gates open 11am Saturday. For more information on Friday's events go to the website.

General admission tickets: $28 +bf over 18s, includes a tasting glass; $5 +bf under 18s; kids under four are free.

VIP tickets $125 +bf includes access to exclusive area with lounges, cloak room and private bars with four drinks included into your ticket. The VIP area has it's own Chef; Andrew Hickey (Smithy & The Chef) with a grazing table and a couple of Chef's specialities throughout the day.