Archive for the ‘Gascoyne Food Events’ Category

Why the Gascoyne Food Council loves its amazing sponsors

Thursday, July 25th, 2019

A massive thank you to all of the contributors, big and small for their ongoing commitment to the region and industry.

As many a punter will attest, the Gascoyne Food Festival is a regional event like no other. The pure magic of it’s sun-kissed venues, unique country charm and world class cuisine clinching its place in the hearts of all who visit. To top it off, the festival also provides the region with a much-needed spotlight to shine on the incredible fresh food it supplies, amazing tourist attractions and resilient community.

The Gascoyne Food Council, like many regional organisations, survives due to the commitment of passionate individuals who provide countless hours of their time to make things happen. However, despite the huge benefits that the festival creates for the region, each year it is a challenge to fund which means that the support of business and government is crucial to get the event off the ground.

“The Gascoyne Food Festival provides a showcase of our region, contributes to the economy, generates interest in our produce from potential buyers and shows the world what we have to offer – from the stunning beaches and countryside to seafood, rangelands meats, and fruit and vegetables,” says Gascoyne Food Council Spokesperson, Doriana Mangili.

“We are so appreciative of the support we have from sponsors to get this event up and running year after year, from grant funding to purchasing crockery and the supply of top class wines for our flagship event – the Long Table Lunch in Carnarvon – every contribution is amazing” Doriana said.

Now with only days until the tenth Gascoyne Food Festival, it is time to once again acknowledge the critical support behind the scenes that makes it all possible. The Gascoyne Food Council would like to thank all of the organisations listed below for their highly valued contributions.

Silver Sponsors:

Farmer Jacks Supermarkets
Tourism WA (Government of WA)
Shire of Carnarvon 

Bronze Sponsors:

Orora Fibre Packaging 
Swings and Roundabouts Winery
REX – Regional Express Airlines
Department of Primary Industries and Regional Development (Government of WA)

Friends of the Gascoyne Sponsors:

Supporters of the Gascoyne: 

  • Carnarvon Community College
  • Wintersun Caravan Park
  • Carnarvon Motel
  • Carnarvon Bus Charters
  • Mundillya Meats
  • Desert Bloom
  • Robyn Bumbak
  • Mitre 10

Gascoyne Food Festival 2019: get set for another all Western Australian Line-Up

Wednesday, June 19th, 2019

No headliners needed for WA’s most patriotic annual food festival

The chefs for the Gascoyne Food Festival 2019 have now been confirmed for a range of special events across the region during August and September. Many of whom have been invited to take short break from their Perth venues to travel north and touch, taste and experience the best that the Gascoyne has to offer. 

This years chefs include: 

  1. Stuart Laws (Showcase Events WA)
  2. Melissa Palinkas (Young George)
  3. Chase Weber (The Standard) 
  4. Leigh Nash (Dingo Sauce Co.)
  5. Nic Wood (Santini Bar & Grill)
  6. Gord Kahle (Cook & Mason)
  7. Kyle Lyons (Otherside Brewing Co.) 
  8. Scott Bridger (Bib & Tucker)
  9. George Cooper (Tiller Dining)
  10. Russell Blaikie (Must Winebar)
  11. Marie Fisher (Froth Craft Brewery)
  12. Tyler Little (Froth Craft Brewery)

Prior to hitting the kitchens, a group of chefs will be able to join a Paddock Tour in Carnarvon, hosted by knowledgable locals, where they will get special access to the plantations to see up close what goes into growing and producing top quality food. 

Newcomer to the region Chef Chase Weber of the highly popular venue, The Standard in Perth is looking forward to heading north to cook with some of the amazing produce from the region, along with meeting the growers to discuss current and upcoming crops that they will be producing. 

“This will be my first time being part of the Long Table Lunch and I can’t wait to cook with some of Western Australia’s best chefs in such a beautiful setting,” said Chase. 

Gascoyne Food Council spokesperson Doriana Mangiili says the Gascoyne Food Festival is not your average festival experience. “For starters our events are at least 900 kilometres from Perth which means we are not only a long way away, but also in another climate!”

“The festival has been proudly hosting Western Australian chefs for many years, from the up and comers to some of the finest talent the state has to offer. So when you buy a ticket to our events, you are not only supporting our agricultural and tourism industry, but also getting a unique chance to enjoy food prepared by a team of WA’s best chefs who would not otherwise be working together,” she said. 

“Not to mention the stunning landscape and warm weather you also get to experience when you visit the region,” she added.

For more event information and booking click here.

Tickets on sale now for 2019 Gascoyne Food Festival!

Sunday, May 26th, 2019

Gourmet travellers being lured north by Food Festival and Fruit Loop Drive Trail 

Tickets & event information: https://www.gascoynefood.com.au/gascoyne-food-events/gff2019/

On Sunday May 26 the Gascoyne Food Council and Carnarvon Visitor Centre launched the Gascoyne Food Festival, Fruit Loop Drive Trail and Carnarvon and Coral Bay Destination Guide to an audience of around 80 industry and media invitees at The Sunshine Harvester Works in Fremantle. The initiatives targeting the state’s 400,000 annual gourmet travellers to hit the road and sample some delicious northern delights. 

Championing top quality produce from the region, the event showcased the Gascoyne’s fresh produce, rangelands goat and Shark Bay seafood with special creations such as Homestead Hampers famous goat pies and Brendan Pang’s Bumpling’s dumplings. There was also a selection of handmade condiments and dried fruits from Carnarvon’s many farm shops available for sampling. 

“The launch was a great opportunity for us to show people in Perth what they can enjoy from the Gascoyne region. Whether it’s supporting local restaurants as part of Buy West Eat Best’s Plating Up WA program, sampling products along our amazing Fruit Loop Drive Trail, or attending an event during the Gascoyne Food Festival, there is something for everyone to enjoy in our sunny town,” says Stephanie Leca, Carnarvon’s Visitor Centre Coordinator. 

MC for the evening, RedFM’s Alana McLean announced that the Gascoyne Food Festival will host its largest line-up yet of events across the region throughout August and September. Locations including Dirk Hartog Island, Exmouth, Mount Augustus and Carnarvon, with new events lined up to give a real taste of the outback at Wooramel River Retreat and Quobba Station. 

Spokesperson for the Gascoyne Food Council, Doriana Mangili said that tickets are expected to sell fast for festival events.  

“This year even more visitors will have the opportunity to sample our beautiful produce, incredible seafood and beef, lamb and goat as well as explore unique tourist attractions.  With landscapes as diverse as the oasis of plantations in Carnarvon, the mighty Gascoyne River, the Ningaloo reef, working Pastoral Stations, the incredible Mount Augustus (the biggest Rock in the world), country race meetings and Western Australia’s most remote surf beach, Gascoyne is the perfect destination,” she said. 

Chef Stuart Laws and partner Phoebe Pun will once again be integral to the festivals’ success through their business, Showcase Events WA.

“We are very proud to be coming back to the region for the third year in a row to continue to develop the festival program and offer something exciting to visitors,” Stuart said. 

“This year we are focusing on bringing great chefs to learn about the region and create amazing dishes that completely honour the quality ingredients that the Gascoyne offers. The event is as much about education as it is about having fun in the sun,” said Stuart. 

The Sunshine Harvester Works: 

The Sunshine Harvester Works is a food and retail incubator on the corner of James and Beach St in Fremantle. Sunshine is focussed on providing a platform for small businesses to grow and ultimately succeed in a very tough industry. In collaboration with the Mantle, Sunshine will look to be an everyday destination for families, food enthusiasts and locals who can experience the labour of peoples passions.

Sweeter Banana Carnarvon Mess by Don Hancey

Tuesday, March 19th, 2019

Recipe created by Chef Don Hancey, WA Food Ambassador for Sweeter Banana at the Mandurah Crab Festival in 2019

SERVES 4

INGREDIENTS: 

  • 4 x Carnarvon sweeter bananas, ready to eat 200ml caramel sauce
  • 350ml cream, whipped to medium peaks
  • 1⁄4 cup chopped walnuts, lightly toasted
  • 6 meringue nests, roughly broken fresh mint for garnish
    wattle seed sprinkle, optional

METHOD: 

  1. Peel and slice bananas.
  2. In your serving glasses add layers of banana, cream, meringue and sauce.
  3. Sprinkle with chopped walnuts, or any other of your favourite nuts.
  4. Garnish with fresh mint.

TIPS:

  • Kids love making this desert
  • Add a splash of your favourite liqueur to the whipped cream, could be a Swan Valley muscat, Manjimup cherry port or Karri honey whisky from the Great Southern!
  • Best to make this desert just before serving

 

Guests loved the creation at the festival.

A woman’s place is on the farm

Thursday, March 7th, 2019

Gascoyne celebrates contribution of women for International Womens Day 2019

The Gascoyne Food Council is joining the push for greater recognition for female farmers this International Womens Day. Given, it wasn’t until 1994 that Australia recognised women’s legal status as farmers, instead of domestics, helpmates or farmers wives, there is still plenty of work to do.

Women on farms are estimated to make up 50% of the rural workforce and contribute 50% of rural income. However public perception of who are farmer is and what they look like usually does not evoke an image of a women.

To address this perception, the spotlight is being thrown on women farmers through Documentary Australia Foundation project called (In)visible Farmer. The project aims to produce short films to highlight stories of women in agriculture across rural Australia, as well as a long form documentary.

In Carnarvon, Ketut Bassett from Westut Plantation, Joanne Symonds from Bentwaters and Chris Higham from Meedo Station have joined the production.

On Chris’s property, business has evolved from keeping lambs and goats to value-adding and creating pies, curry’s and more.

“I am proud to declare that I am a farmer and a farmers wife,” says Chris Higham, who is also Deputy Chair of the Gascoyne Food Council.

“We’re pastoralists and I value-add our goat and lamb. It started off with the campground next door wanting me to supply camp oven meals. The goat curry became my signature dish. I started going to the markets selling meal packs, and then pies – that’s gone pretty crazy,” said Chris.

“Now it feels like I’m an educator, particularly at the Perth market. The consumer wants grain-free, free-range etc., but they don’t always understand the food production system.”

Gascoyne Food Council Executive Officer Doriana Mangili agrees.

“The challenge for our industry is that it’s not corporate farming, its family run farming which necessitates the involvement of all in the family. Often it is the women farmers who in addition to work in the field, bring the skills to undertake all the jobs that enable our farms to compete with the corporates and service the major retailers.” said Doriana.

The (In)visible Farmer series’ promo will be launched at the Rural, Regional, Remote Women’s Network of Western Australia (RRR Network) conference in Perth on 7th March.

The Gascoyne’s horticulture industry is currently valued at around $80 – $100 million a year, plus a pastoral industry valued at $25-35 million per year. There are many incredible women in the Gascoyne who drive innovation and will ultimately share the load in shaping the future of agriculture in the region.

Chair of the Gascoyne Food Council Kate Allen said, “this International Womens Day we are showing our respect and gratitude towards all our women farmers and the incredible contribution they make to the Gascoyne.”

More information: 
https://www.internationalwomensday.com
http://www.documentaryaustralia.com.au/films/4295/invisible-farmer

Quinoa Banana Coconut Pancakes by Nikki Heyder

Monday, January 7th, 2019

Keep the kids happy with these snackalicious pancakes by Nikki Heyder

Serves 2

Ingredients: 
1⁄2 cup quinoa flour
4 small carnarvon bananas 1⁄2 tsp cinnamon
1⁄4 tsp sea salt
2 tsp maple syrup
1⁄4 cup shredded coconut 1⁄2 cup coconut milk
1 egg
2 tbsp coconut oil

Method: 
1. Mash bananas in bowl
2. Add all remaining ingredients except coconut oil to form a thick batter
3. Heat a little coconut oil at a time in a non stick pan and cook pancakes in batches to
desired size
4. Flip after about 30 – 40 seconds or once golden on each side
5. Serve warm with a little maple syrup and fresh fruit

Mango Coconut Mousse by Nikki Heyder

Monday, January 7th, 2019

Make the most of mango season with this delicious dessert by Nikki Heyder

Serves 4

Ingredients:
3 large mangos
2 tins coconut cream (ideally kept in fridge over night)
2 tsp honey
1 lime, juiced
2 tbsp mint, finely chopped
Pistachios or toasted coconut flakes, to decorate (optional)

Method: 

  1. Carefully slice along the seed of the mango and scoop flesh out with a spoon into a blender or bullet – blend until smooth – remove approximately 4 tablespoons worth and set it aside in a separate bowl
  2. Do not shake the coconut cream before opening – once opened scoop out the top layer only and add into the blender with the remaining mango puree (this will be a thicker consistency than the bottom of the can) – you can save the watery part for another recipe such as coconut rice or to use in a curry
  3. Add honey, lime juice and 1 tbsp of mint and blend until smooth
  4. Evenly distribute mousse into cups or glasses of your choice – spoon over the remaining
    pure mango puree and decorate with remaining mint leaves and nuts/coconut
  5. Set in fridge for an hour before serving

Melon Spritzer by Nikki Heyder

Monday, January 7th, 2019

Summer time is the right time for this simple, refreshing drink by Nikki Heyder

Serves 4 – 6

Ingredients: 
1kg honeydew/rockmelon/Spanish melon, cut into cubes
1 cup water
2 tsp fine caster sugar
2 limes, juiced
300ml soda water
Mint leaves + lime wedges, to garnish

Method: 

  1. Blend melon cubes, sugar and water in blender or food processor
  2. Pour mixture through fine sieve over a large bowl and discard pulp
  3. Stir in lime juice and distribute honeydew mixture evenly into glasses
  4. Top each glass with cold soda water and garnish as you desire

Caramelised Red Onion, Goats Cheese + Walnut Salad by Nikki Heyder

Monday, December 17th, 2018

Enjoy this flavour-packed salad created by Nikki Heyder alongside your BBQ this weekend!

Serves 4 – 6

Ingredients: 
3 large red onions, cut into halves and then into thirds or quarters depending on size 3 tbsp olive oil
2 tsp sesame oil
1 tbsp sesame seeds
1 tsp cumin seeds
2 tbsp honey or maple syrup
150g walnuts, roughly chopped 100g goats fetta
1⁄2 cup fresh parsley, chopped
1 cup cos lettuce, roughly chopped 2 cups radicchio, roughly chopped 1 tbsp seeded mustard
1 medium navel orange, juiced Salt and Pepper

Method:
1. Preheat oven to 200 degrees
2. Place onions on lined baking tray and mix with 2 tbsp olive oil, sesame oil, sesame
seeds, cumin seeds, honey, salt and pepper
3. Roast for 30 minutes – mixing every 5 – 10 minutes to prevent unevening roasting
4. Add walnuts to the tray for the final 10 minutes
5. Remove from oven and allow to cool
6. In a salad bowl toss mixed lettuce leaves with onions and walnuts
7. Top with chopped parsley and crumbled goats fetta
8. Whisk together seeded mustard, orange juice, 1 tbsp olive oil, salt and pepper and
drizzle over salad
9. Enjoy!

Jo Bumbak Wins Waste Champion Award

Wednesday, December 5th, 2018

36 tonnes of produce per year turned into quality preserves and ice creams in Carnarvon

On the 15th November Jo Bumbak was announced as the State Government’s Infinity Awards Waste Champion for 2018. The award is given to an individual who has demonstrated outstanding commitment and contribution to better waste management.

After seeing up to 60 per cent of all fresh grown produce go to waste in Carnarvon’s horticultural district, Jo Bumbak decided to take action. Working with local growers, Jo rescued fruit and vegetables deemed too unappealing for sale in supermarkets—using produce which would have otherwise been dumped and left to rot.

Last year, Bumbak’s Preserves and Ice Creams bought 36 tonnes of fresh mango, banana, tomato, chilli and capsicum, turning them into award winning products for sale. Jo has capitalised on growing consumer concern about where food comes from, winning over 100 awards at the Perth Royal Agricultural Show and providing support for Carnarvon farmers.

“Our family has been in farming for 60 years and would love to remain viable long into the future,” says Jo. “Through our business we are aiming to reduce waste, improve financial outcomes for industry and create delicious products that contain nothing artificial and no preservatives for visitors to enjoy all year round,” she said.

Jo’s contribution goes far beyond delicious food, including positively promoting Carnarvon and its horticultural industry by using the store as an educational tool for locals and tourists to the region.

“It is my passion to ensure Carnarvon is a successful and thriving town where visitors experience all the unique and amazing things that make it a paradise place,” said Jo.

Bumbak’s created over 140 preserves, 12 ice cream varieties and 6 fruit leathers in 2018, utilising over 100 varieties of local produce, with more exciting innovations to come through products, processing and packaging in the future. Bumbak’s is a must-do in Carnarvon for any visitors.

The Infinity Awards are coordinated by the Waste Authority WA and acknowledge and celebrate the outstanding achievements of Western Australians working towards a better waste future through improved waste practices and innovative waste solutions.