This past weekend was the Margaret River Gourmet Escape. An annual food festival that consists of two days of "Village" Life - hundreds of stalls, exhibitors and presentations at the Leeuwin Estate Winery, as well as a host of "Satellite Events" over 3 days. These satellite events are mainly meals hosted by various locations in the Southwest. Chefs from all over the world come to take part in this Food and Wine Extravaganza.
|The Gourmet Village at Leeuwin Estate Winery|
There were so many events I wanted to go to, and so many events that having seen photos, I am disappointed that I didn't get to. But given logistics and funds, I limited myself to one satellite event, and a day at the Gourmet Village. The choice of Satellite Event was a no-brainer for me - From Catch to Cape, a seafood feast at Cape Naturaliste Winery, with chefs from Stokehouse. If you have read this blog often, you'll know how much I love Cape Naturaliste wines. This was a meal I had to attend.
A girlfriend and I headed down to Molloy Island on Thursday night, spent Friday wine shopping and eating our way around the South West. I picked up some Venison Chorizo, some Margaret River Dairy cheeses and wines for both the weekend, and to stock the fridge back home. And stopped off at Boranup Gallery for coffee and cake!
Friday my husband came down straight from work, then he played taxi for our lunch on Saturday. Dropping us off at Quindalup Boat Ramp early in the morning, then picking us up from the winery after we'd eaten and drunk to our hearts content. Our day consisted of a Whale Watching Cruise, followed by a Seafood Meal cooked by Chef Oliver Gould and a team from Stokehouse paired with Cape Naturaliste wines. I thought he got the raw end of the deal, just being taxi. But he in the meantime had himself the degustation at the recent WA Good Food Guide Regional Restaurant of the Year Award winner - Wills Domain!
|Me and my partner in food on the boat!|
|Blue Swimmer Crab Tart, Eggplant Puree, Salmon Roe, Baby Chervil|
|Kingfish Crudo, cucumber, mussel vinaigrette|
|Baked Scallops, citrus sabayon, pistachios, fennel cream|
|BBQ Gummy Shark, green chili and ginger salsa verde|
|Baked Dhufish Fillets, tomato, red onion and caper sauce, green beans, kipfler potatoes in anchovy butter|
|Chef Oliver Gould and Owner Craig Brent-White|
Sunday we ate our way around the Gourmet Village, and watched several of the presentations. A highlight for me was watching Rick Stein show us how to prepare and squid, and take the meat out of a lobster. Rick Stein's Seafood Odyssey was one of the first cooking shows I ever watched and he is such a charming man in real life.
|Crispy soft shell crab tortilla with smokey corn salsa, chipotle mayonnaise - Pork shoulder cooked in aBahen & Co. Chocolate sauce with adobo and jalapeno chilis with avocado salsa|
|Smoked Ocean Trout with green mango salad, nim jam|
|Chef Sam Ward from El Publico teaching us tortilla skills|
For all of my photos from my time away, check out my Facebook Album