New for­mat for Taste

Great Southern Herald - - News - Jes­sica Cuth­bert

Fresh pro­duce, spec­tac­u­lar wine, su­perb cook­ing and all that is on of­fer at Taste Great South­ern is just around the cor­ner.

The food and wine fes­ti­val will run from April 4 to 14 and this year will fo­cus on 10 full days of events rather than three week­ends.

With up to 30 events cen­tred on Katan­ning, Al­bany, Den­mark, Mt Barker, Porongu­rup, Fran­k­land River and Ko­jonup, dozens of chefs from WA, the East­ern States and over­seas will again show­case the best pro­duce of the Great South­ern.

Event di­rec­tor Richard Camp­bell is ex­cited to be able to work with the re­gion after be­ing ap­pointed for an­other three years.

“It is a priv­i­lege to pro­mote such a pro­duce and at­trac­tion-rich re­gion,” he said.

“Pre­vi­ous guest chefs at Taste Great South­ern such as Marco Pierre White, Miguel Maestre, Colin Fass­nidge and Jus­tine Schofield have raved about the pro­duce com­ing from the State’s south.

“This year, the stars of the show will be pro­duce like the re­gion’s mar­ron, Wagyu beef, as­para­gus and berries, the in­cred­i­ble seafood and of course the ar­ray of wine styles from across the re­gion.”

One event to look out for in Katan­ning is the CWA Feast, a cel­e­bra­tion of home and coun­try, held at the Premier Mill Ho­tel on Satur­day, April 13.

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