Gas­coyne treats en­tice top chefs

Western Suburbs Weekly - - News -

TEN Perth chefs will fea­ture at this year’s Gas­coyne Food Fes­ti­val.

Carnar­von’s sig­na­ture pro­duce – the ba­nana – will make a re­turn to this year’s fes­ti­val after Cy­clone Ol­wyn wiped out sup­plies 18 months ago.

Shan­non Whit­more, from Kent Street Deli, will make the ‘ba­nana ben­der’ for the Long Ta­ble Lunch at the Bent­wa­ters Plan­ta­tion.

“This re­gion has the fresh­est food… it will be great to meet the farm­ers,” Whit­more said.

A highlight of the four-day fes­ti­val, from Au­gust 11 to 14, is the Chef’s Tour of farms in the re­gion.

WA Food Am­bas­sador Don Hancey said it was im­por­tant for chefs to con­nect with the farm­ers and anglers and “put their hands in the soil”.

“This is one of the rare times in WA where qual­ity chefs get to meet so many pro­duc­ers,” Hancey, who will be pre­par­ing a trio of dumplings for the Long Ta­ble Lunch, said.

Chef and Pas­sion Meets Pur­veyor owner Pete Man­i­fis, who whole­sales Gas­coyne pro­duce to Perth restau­rants, said straw­ber­ries, zuc­chini, eg­g­plant, beans, grape­fruit and herbs were in­sea­son pro­duce that would fea­ture at the fes­ti­val.

Man­i­fis will team up with The Old Brew­ery chef Greg Far­nan for the Surf & Turf event on Sun­rise Beach, Ex­mouth.

“The va­ri­ety and con­sis­tency of the pro­duce is amaz­ing and to get that pro­duce here in the mid­dle of win­ter is fan­tas­tic,” Far­nan said.

Visit www.gas­coyne­ au.

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