Local talent and produce on the menu

Some of Albany’s brightest young chefs will feature prominently in this year’s Taste Great Southern.

Fresh produce, spectacular wine, superb cooking and international chefs will greet guests at the festival in April.

The Great Southern’s diverse food and wine festival has an exciting line-up, with many events not to be missed.

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

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

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.

“In 2019, 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 stunningly diverse array of wine styles from across the region.”

A highlight this year will be the Light it Up Feast, at the Field of Light: Avenue of Honour, spotlighting amazing local produce, talented local chefs and internationally loved guest chef Adam Liaw.

Local marron, oysters and seafood, grass-fed lamb, heirloom vegetables, berries and dairy will feature across the six courses as guests view and wander around the inspiring artwork.

Runes Catering’s Sally Francis said she was excited to be working at the Light it Up Feast on April 7 among other events in the line-up.

“I think the region needs a festival like this — we have some amazing produce and some really great chefs and it showcases Albany and our produce,” she said.

“It’s great for the region and hopefully it will grow bigger and bigger every year. A heap of chefs put a lot of effort into this and the events are spectacular.”