Gourmet ants, seeds, croc meat

Western Suburbs Weekly - - News -

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

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