The Farmer, the Fisherman and the Chef
Event description
The closing event for Taste Great Southern is a chance to really put the people who are actually growing and catching our food front and centre. The event is a collaboration between suppliers and chefs to provide us with a large selection of mouth-watering food tasting selections.
The suppliers and chefs working to bring you this event are: 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. It will be a collaboration working with our local chefs including Chef Brendan Owens and Trenton Brennan, working alongside other chefs from Ocean and Paddock, Albany Regional TAFE and many more.
One complimentary drink on arrival, beverages available for purchase, wines by Trevelen Farm and beer by Wilson Brewing.
Music performed by Albany's own, Toni Maree.
Ticket includes one drink on entry and multiple food stations to enjoy.
For more event information, please contact Ocean and Paddock on oceanandpaddock.info@yahoo.com or 0498 476 266.
For more information on ticketing or Taste Great Southern, please contact CMS Events on ticketing@tastegreatsouthern.com.au or 08 9201 9888.
For Terms & Conditions please click here
Menu:
Beef Farmer Kent Rochester from K&M Farming, bought to you 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
Organic Vegetable Farmer Daniel Felton and Looped Café’s Chef Kendell Smith
Stuffed golden paprika relleno’s with brown rice, silverbeat and zucchini.
Pumpkin, quinoa and zucchini sliders with eggplant relish and riata.
Autumn greens, Truffle Hill Salt and Balsamic truffle dressing
Marron Farmer Bo and Karen Svenson with Chef Trenton Brennan
Southern Seafood boil with Magic marron, Spencer park chorizo, Felton’s green beans and Bathgate potato.
Lamb farmer Col Bowey and Ash Baldwin from Green Range Lamb, bought to you 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
Grilled Akoya
Truffle Hill ponzu and Truffle chilli sauce, Samphire mignonette
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 and Pepper & Salt'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