Western Suburbs Weekly - - WeeklyLife - with Ary­lene West­lake-jen­nings

WE’RE pretty spoilt here in WA. You can’t have a meal without find­ing great wine, beer, cheese, veg­eta­bles, grain, meat and seafood spruik­ing yet an­other re­gion in our far-reach­ing State.

The Great South­ern is one of these boun­ti­ful des­ti­na­tions, lo­cated a few hun­dred kilo­me­tres from Perth, which beck­ons food­ies to en­joy its culi­nary riches through­out the year.

But if you’ve been chew­ing over mak­ing the visit for a while, next month’s Taste Great South­ern is the per­fect rea­son to head down south.

Cel­e­brat­ing its 13th year, the fes­ti­val will fea­ture more than 40 di­verse events over 18 days, cel­e­brat­ing the lo­cal pro­duc­ers and at­tract­ing the who’s who of Aus­tralian food and wine.

From the famed Rock­cliffe Night Mar­ket on March 24 to the Al­bany Wine & Food Fes­ti­val on April 8, there is much to in­dulge in.

A high­light of the event and re­turn­ing for its sec­ond year is the Junkyard Feast at Wil­sons Ma­chin­ery in Tor­bay, hosted by Anna Gare with help from David Coomer (Fuyu), Scott Bran­ni­gan (Bread in Com­mon) and Guy Jef­freys (Mill­brook Win­ery).

Din­ers can ex­pect a bar­be­cue smor­gas­bord set amongst 130-year-old trac­tors and cedars to the back­drop of a playlist last year cu­rated by Gare’s hus­band, Luc Lon­g­ley.

“My hus­band had also built a gi­gan­tic bar­be­cue out of a crane with Ian Wil­son last year, which we cooked on and we’ll be do­ing that again, and we’re also in­tro­duc­ing a few nov­elty ideas; it’s all a bit Mad Max,” Gare said.

“We’re hop­ing to get some Wa­gin quail, some WAMMCO lamb, def­i­nitely pork, chicken, beef, lots of seafood like mar­ron and beau­ti­ful oys­ters.

“It’s just ba­si­cally what we can get the week be­fore in this re­gion in­clud­ing some won­der­ful veg­eta­bles in­clud­ing heir­loom va­ri­eties.”

Gare said din­ers will be fed well as soon as they ar­rive but will also be en­cour­aged to wan­der around the junkyard, as all the art­work is for sale.

In terms of food, tick­ethold­ers are in for a treat.

“Scott is very much con­nected to the soil and can make any­thing, and makes the pret­ti­est food ever,” Gare said. “I think he’s go­ing to be cook­ing with pork and seafood and cauliflower if there’s any around.

“David will prob­a­bly do some­thing Asian, I’d imag­ine, with the quail or the chicken or what­ever we find.

“Guy cooks from his own gar­den at Mill­brook and he seems re­ally keen on the lamb.”

Gare is do­ing the dessert course and prom­ises to over­feed ev­ery­one.

“I can’t help it,” she said.

David Coomer at last year’s event look­ing right at home among the ma­chin­ery.

Anna Gare on the coals at last year’s Junkyard Feast.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.