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Gourmet food flavours of Great Southern for pop up market
Suppliers of some of The Great Southern's top produce, chefs from around the region and Chef Brendan Owens from Rockpool, will come together for food and wine festival Taste Great Southern's grand finale, a gourmet food market at the Albany Boatshed.
Brendan Owens from Rockpool will be working with chefs from the region.
Truffle, marron, oysters, beef, strawberries, lamb, cheese, and the region's finest seafood will be among the stars of the show on Sunday, May 15.
Stands will be set up around the Boatshed with tables and chairs for a mouth-watering evening sampling everything from 45-day, dry-aged grass-fed ribeye tacos with fire-roasted Felton's chilli and herb tortillas prepared by visiting Perth chef, Rockpool Bar and Grill's Brendan Owens, to a Southern Seafood Boil with Magic Marron, Spencer Park chorizo, Felton's green beans and Bathgate potatoes prepared by Ocean and Paddock Chef Trenton Brennan.
CMS Events Director, Richard Campbell, who organises Taste Great Southern says the event is an opportunity to bring to the fore the people who are growing and catching the food that ends up on our tables.
The collaboration between suppliers and chefs will deliver a mini trade show with ticket holders able to meander from stall to stall choosing their favourites from the food on offer and talking to chefs and producers.
Suppliers for the evening include Bred Co, Truffle Hill, Society Chutney, Magic Marron, Leeuwin Coast, Dirty Clean Food, Handasyde Strawberries, Truffle Hill, Albany Seafoods, Great Southern Seafoods, Green Range Lamb, and Dellendale Creamery.
Chefs preparing their produce will include Brendan Owens and Trenton Brennon with chefs from Ocean and Paddock, the Albany Regional TAFE and others from the region.
Trenton Brennan will be cooking at the pop-up gourmet market.
Entertainment on the night will come from Denmark folk singer, Toni Maree.
Tickets for the event are $140, which includes one drink on entry and food from multiple food stations and drinks available to buy with wines from Trevelen Farm and beer by Wilson Brewing.
THE MENU: Beef farmer Kent Rochester from K&M Farming, presented by Dirty Clean Food with Rockpool Chef Brendan Owens. 45-day, dry-aged grass-fed ribeye tacos with fire roasted Felton's chilli and herb tortillas.
Grass-fed beef sliders with Felton's tomato, Truffle Hill mustard sauce and Dellendale raclette.
Albany Seafood will be providing sardines and herring.
Organic vegetable farmer Daniel Felton and Looped Café's Chef Kendell Smith.
Stuffed golden paprika rellenos with brown rice, silverbeet and zucchini.
Pumpkin, quinoa and zucchini sliders with eggplant relish and riata.
Autumn greens, Truffle Hill salt and balsamic truffle dressing.
Marron farmers Bo and Karene Svenson with Chef Trenton Brennan.
Southern Seafood Boil with Magic Marron, Spencer Park chorizo, Felton's green beans and Bathgate potatoes.
Lamb farmer Col Bowey from Green Range Lamb, presented by Dirty Clean Food with Ocean and Paddock's Chef Jago.
Green Range Szegedin Hungarian lamb on the spit with Truffle Hill jus and truffle mustard.
House made sauerkraut.
Society beetroot relish and pickled cucumber.
Halaszle fisherman stew with Hungarian dumplings.
Westerberg sardine and herring fisherman Bryn Westerberg with Albany Seafood's Chef Robert Edmunds.
Southern smoked Albany sardines.
Jarrah grilled Albany herring with chimichurri.
Albany salmon croquettes with Truffle Hill aioli.
Leeuwin Coast oyster farmer Joe Donaldson and truffle farmer Darian Cheffers with Albany Regional TAFE's Chef Mark Crabtree
Freshly shucked Albany rock oyster.
Truffle Hill ponzu and truffle chilli sauce, samphire mignonette.
Magic Marron will be providing the marron.
Handesyde Strawberry's Lyne Handesyde with Maddie Freeman.
Freshly churned strawberry sorbet.
Strawberry sponge cake and Yard 86 cream.
Vanilla bean ice cream with truffle honey and hazelnut praline.
Truffle farmer Darian Cheffers from Truffle Hill and Salt and Pepper's Max Sourness.
Bred Co sourdough bread, truffle butter, Dellendale brie with truffle honey and candied hazelnut, Dellendale's Peaceful Bay gruyere and raclette fondue with Manjimup pink lady apple, Society Chutney fig and apple chutney, Truffle Hill tapenade.
Condiment queen Karen Ness from Society Chutney with house-made sauces and chutneys from Society Chutney, Truffle Hill and Ocean and Paddock.
Ocean and Paddock tomato sauce, sweet chilli, southern death adder; Truffle Hill mustard, chilli sauce; Society Chutney smoky BBQ, mint jelly, piccalilli chutney, old fashioned tomato chutney, sweet onion jam, slow-roasted tomato kasundi, brinjal pickle; and Carolina hot sauce.