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.