Hot Right Now: Welcome to Australia’s ‘Must-Visit Foodie Region’

Teaming up with chef Evan Hayter at Arimia was an opportunity for Jo Barrett to share her passion for paddock to plate cooking with a likeminded chef in a region Jo believes fully expresses the philosophy.  “The way Evan produces food is really Margaret River,” Jo muses. “He has a pig and a trout farm, he’s growing his own vegetables, so you eat what is growing around you. Even the setting in the trees – there is such a sense of place with what he’s doing.”

Working together over months, Jo and Evan teamed up to produce From The Earth, a dinner focussed on a hyper local, no waste food philosophy: Jo’s XO sauce was made using Evan’s trout and the marron shells from Evan’s marron dish, served with a steamed egg custard made from the cast-off whey from Jo’s house-made cheese. It’s a circular approach to food that keeps the land, the plate and the chef tied tightly to the environment in which they cook. “I’ve just been so excited to work with a chef who is representing the region,” said Jo. “You have to respect that.”

With over 150km of pristine coastline, plus national parkland, forest and rolling vineyards, the region has a plethora of jaw dropping scenery to enjoy while dining.  The landscape doesn’t discriminate against dining styles, either; you’ll have a great view whether you’re going for fine dining, a beach brekkie or even a simple BBQ or picnic by the beach.

Try: Wills Domain, White Elephant, Busselton Foreshore.

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Margaret River’s wineries offer gourmet food and dining experiences that are as unpretentious as the flavours on the plate and the friendly staff serving you. By the end of the long grazing session you’ll have met the locals, tasted the best of our produce and absorbed the region’s relaxed pace of life.

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These are three types of local seafood you will never forget once you’ve tried them. Marron is the largest freshwater crayfish in Western Australia and the third largest freshwater crayfish in the world. It is such a delicacy that its fishing season lasts less than one month (from 8 January – 5 February 2016). Catch it while you can, or look out for it on the region’s seasonal menus.

Try: Knotting Hill Marron Feast, 4-5 June 2016.

Meet the producers at the region’s farm gates and providores and learn their story. Heirloom organic fruit and vegetables, grass fed beef and lamb, native foods, organic dairy, olive oils, wood fired bread, artisan cheeses, chocolates, coffee and ice cream are just some of the outstanding foods being produced.

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Our Organic gardens are taking off in a big way, and in fact the first Margaret River organic garden trail recently opened. It means that in many restaurants, what’s on your plate isn’t just locally sourced; the chef has simply picked it from the garden.

Try: Voyager Estate, Aravina Estate, Cullen Wines, Eagle Bay Brewing Co., Burnside Organic Farm