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. George Cooper (Tiller Dining)
9. Russell Blaikie (Must Winebar)
10. Marie Fisher (Froth Craft Brewery)
11. 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.

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.

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

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

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

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.

The perfect recipe to enjoy this festive season! A healthy recipe using delicious herbs and spices. Spiced Grain + Grape Salad Recipe by Nikki Heyder

Serves 4 – 6

Ingredients
1.5 cups red rice
1 cup slivered almonds
1/2 cup coconut flakes
2 tbsp coconut oil
2 red shallots, finely sliced
2cm piece ginger, grated
3 cloves garlic, finely sliced
2 tsp smoked paprika
1 tsp cumin seeds
2 tsp mild curry powder
1 chilli, finely sliced (optional)
1 tin chickpeas, drained and rinsed
1 cup mint, finely chopped
1 cup parsley, finely chopped
1 cup coriander, finely chopped
1 cup green grapes, cut into halves or quarters 1 tsp sea salt
1 tsp black pepper
Juice of 1 lemon 

Method

1. Bring pot of lightly salted water to the boil and cook rice according to packet instructions (usually about 30 minutes for red/brown rice) 
2. Meanwhile, heat non stick pan and lightly toast almonds and coconut flakes until golden and fragrant – set aside for later 
3. Heat coconut oil in same pan and cook onion until soft and translucent 
4. Add ginger, garlic, spiced and chickpeas and continue cooking for a further 2 – 3 minutes 
5. Once rice has cooked, strain well and put into large mixing bowl 
6. Add onion/chickpea mix to the rice along with toasted almonds/coconut flakes, herbs,
   grapes, salt, pepper and lemon juice – mix well to combine 
7. Serve in a large salad bowl – enjoy!