Taste Great Southern lures leading chefs to south coast

Jessica CuthbertAlbany Advertiser
Marco Pierre White and Anna Gare at the Albany Food and Wine Festival.
Camera IconMarco Pierre White and Anna Gare at the Albany Food and Wine Festival. Credit: Taste Great Southern, Carol Duncan

Fresh produce, spectacular wine, superb cooking and all that is on offer at Taste Great Southern will be back again next year.

Dates have been announced for the 15th year of Australia’s most diverse food and wine festival in the Great Southern.

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

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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.”

Mr Campbell said some highlights from last year’s event included lunch with Justine Schofield at the Lake House in Denmark, the Albany Wine and Food Festival with superstar British chef Marco Pierre White, and the Secret Affair Dinner that whisked diners away for an Indonesian feast prepared by celebrity chef Chandra Yudasswara and local chef Vincent Lim.

Tourism Minister Paul Papalia said the State Government, through Tourism WA’s Regional Events Program, was pleased to support Taste Great Southern until 2021.

“It is fantastic to see the event grow over the past 14 years into one of the State’s top food and wine festivals,” he said.

“The festival not only helps to showcase the region’s world-class produce, but also attracts many visitors which provides a boost to local businesses, tourism services and accommodation providers.”

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