Gourmet ants, seeds, croc meat
NEARLY 22,000 tickets were sold for the recent 2014 Margaret River Gourmet Escape, more than double the amount sold at the inaugural event in 2012.
Chef Jock Zonfrillo cooked up saltwater crocodile, fermented mangrove seeds, black ant, Matt Stone made kangaroo tartare, sandalwood miso, ants and sea herbs and Heston Blumenthal and Jonny Lake whipped up a Botrytis Cinerea dessert dish incorporating 66 ingredients.
“Everything’s laid on. It’s just an absolutely brilliant event from the village to