The Fairgrounds Festival will be held on the first weekend of December in the south-coast town of Berry. The boutique music event will feature The Drones, Big Scary, Rodriguez, The Tallest Man on Earth and Japanroids.

But as well as having a hell-of-a-music line-up there will be brilliant food and drink on-site, too.

Paperbark Camp – the award-winning, family-run company that creates luxury tent villages and outdoor events – will put on a banquet-style, communal-dining experience. “Our pop-up will be in a livestock shed decked out like a little piece of wilderness,” says Camilla Hamilford of Paperbark. “We want to bring our usual magical, candle-lit experience to the festival.”

Ensure you book ahead to secure a spot at the table of 60. The two-course, hour-and-a-quester meal ($45 per person) will be set out on the table, banquet style, for everyone to dig into.

Some of the offerings on Friday night will include roast chicken with blood-orange, artichoke and dates; slow-roasted trout with garlic, dill and lemon; smashed crispy potatoes with capers; and flourless chocolate cake to finish.

A few of Saturday’s menu highlights include the baked fish with chermoula (a herb-and-spice marinade); slow-cooked lamb shoulder with pomegranate molasses and green-tahini yoghurt; and white chocolate and coconut caramelised tart with lemon balm.

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Flour Water Salt, another south-coast favourite, will bring its baked goods. “Last year I wished we were involved. I think our customers are of the same demographic as the folk at Fairground: young families seeking a local, quality food product,” says co-owner Kirsty Hilkemeijer. Exclusive to the stall is a local Shoalhaven mushroom pie with house-made short-crust pastry and woody herbs. Flour Water Salt will also put together two kinds of takeaway boxes.

“The cheese box will showcase local cheese, figs and baguette chips by us. The second box [will be a] mezze box, of local Kangaroo Valley olives, bread and our organic two-bean hummus and organic smoked-capsicum hummus,” Hilkemeijer says.

Other notable stall holders include The Mac Merchants, which will serve its innovative mac‘n’cheese such as the 'San Fran' with a prawn and lobster bisque and herbed breadcrumbs. Also present will be Chrissy’s Cuts hot dogs; Diego’s Donuts; Cuban Cantina; Fat Shallot (chilli-salt squid, and apple, mint and ginger iced tea); and Sydney favourite Pizza Da Mario.

Bookings for the Paperbark pop-up are currently unavailable but will be soon. Stay tuned for any updates.