Wine & Dine - - CONTENTS - gourme­

Western Aus­tralia’s an­nual gourmet es­cape

Come 16 to 19 Novem­ber, oenophiles and gas­tronomes from all over the world will con­verge on the spec­tac­u­lar land­scapes of Western Aus­tralia for

Mar­garet River’s 2017 Gourmet Es­cape. To com­mem­o­rate the renowned wine re­gion’s

50th an­niver­sary of com­mer­cial wine pro­duc­tion, the gourmet food, wine and pro­duce fes­ti­val now stretches over four days in­stead of its usual three. En­joy over 60 mas­ter classes, book sign­ings, spe­cial col­lab­o­ra­tive meals, win­ery vis­its and par­ties by more than 50 in­ter­na­tional and lo­cal tastemak­ers at the fes­ti­val.

Kick-start the rev­elry along the rugged coast­line of Cas­tle Rock Beach at the Audi Gourmet Beach Bar­be­cue with Aus­tralian res­tau­ra­teur and celebrity chef Cur­tis Stone, be­fore head­ing in­land to dine among lush olive groves at O Sole Milo, a col­lab­o­ra­tive Ital­ian long ta­ble lunch by chef An­thony Gen­ovese of two Miche­lin-starred Il Pagli­ac­cio, Rome, and chef Ge­orge Cooper, of lo­cal pri­vate din­ing restau­rant Food by the Chef. Then me­an­der through the fes­ti­val’s sig­na­ture Gourmet Vil­lage, si­t­u­ated on the grounds of Leeuwin Es­tate, one of Mar­garet River’s found­ing winer­ies.

The World’s Best Chef’s Ta­ble de­buts this year, com­pris­ing a se­ries of in­ti­mate din­ners that show­cases the re­gion’s best wines and pro­duce, cooked by some of the world’s best chefs. Boast­ing a star-stud­ded line-up, the list in­cludes An­dré Chi­ang of two-Miche­lin-starred Restau­rant An­dré; Alex Atala of D.O.M., Brazil; and David Thomp­son of Nahm, Thai­land.

Wine en­thu­si­asts will es­pe­cially ap­pre­ci­ate the Fifty Years in the Mak­ing mas­ter­class, which prom­ises a com­pre­hen­sive tast­ing of the re­gion’s Caber­net Sau­vi­gnon and Chardon­nay wines held at Vasse Felix Win­ery, and the Grand Caber­net auc­tion and din­ner.

Also mak­ing an ap­pear­ance is bar­tender Vi­jay Mu­daliar, owner of Sin­ga­pore cock­tail bar Na­tive, who will be mix­ing up cock­tails with in­dige­nous in­gre­di­ents at the fes­ti­val’s The High Life, where guests are trans­ported to a se­cret lo­ca­tion via he­li­copter for lunch whipped up by lo­cal chef Paul Iskov.

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