Recently Ultimo’s Executive Head Chef Matt Leahy, had the pleasure of being invited as one of the guest chefs, to attend the annual Gascoyne Food Festival. The event was organised by the amazing Gascoyne Food Council and the talented events team from Tourism Western Australia & Fresh Creative Management.
Synonymous with gastronomy, the stunning Gascoyne region is situated approximately 900km north of Perth in Western Australia. A region abundant with tropical fruits, succulent seafood, beef, lamb and a vast array of temperate climate fruits and vegetables, it is where art meets science in the world of good eating.
This year the Gascoyne Food Festival featured a more comprehensive program with events to suit all the foodies. There were the usual favourites such as the family friendly BBQ on the Beach, the free for all tastings at the Gascoyne Growers Markets and of course the premier event; the Long Table Lunch.
The 3 day food festival saw Matt touring through one of the plantations to learn more about the challenges local farmers face in the Gascoyne region, including production, floods & droughts and cyclones. Day 2 was the Long Table Lunch and the chance to network with guests and locals. On the third day, the group were taken for a tour of Abacus Fisheries, and given the chance to find out about some fantastic WA products.
The calibre of chefs present this year was incredible, include local favourite WA Food Ambassador Don Hancey, Incontro’s Peter Manifis, The Old Brewery’s Greg Farnan as well as Adam Bielawski (Poach Pear), Dan Fisher (Print Hall), Marco Bijl (Atrium Crown), Rhys Jones (Fraser’s), Martin Swindells (The Peasant’s Table) and of course our very own talented Matt Leahy.
The Long Table Lunch – The premier Gascoyne foodie event, showcasing the best regional produce, cooked by some amazingly talented Perth chefs took place at Bentwaters Plantation in Carnarvon. The group of chefs created 6 main dishes using produce from the Gascoyne region, including fruit & vegetables from local plantations, fish & seafood from Shark Bay and even goat from the lying pastorals.
Matt created a seafood dish starring fresh local Abacus pink snapper …
Sous vide Abacus pink snapper with Pernod infusion, fluffy cous cous, pickled vegetable ribbons, Morels butternut velvet with white balsamic caviar.
Ultimo are proud to be associated with such an incredible event and will continue to promote WA produce by utilise local suppliers. We eagerly await next year to provide innovative & imaginative catering to compliment the Gascoyne Food Festival once again.
Photos by Anton Blume