South West Australia seems to have been lovingly designed for people who appreciate good food and wine. Spanning Bunbury, Margaret River, Pemberton, Denmark and Albany, the region offers a delicious selection of one-of-a-kind experiences for foodies who like to savour their travels.
If you are looking for a place to start, DirectAsia.com has done the legwork for you, looking for places with character, that make you feel at home and help you gain a genuine feel for the region as an invited guest rather than a tourist.
For us, it’s about your experience. And it’s not all luxury either. Rather, it’s a sample of the region’s refined cuisine and its artisan traditions. Here is our expert guide to the best on offer.
Foragers – Great Value, Amazing Food
Farm-based cooking school and dining room with self-contained accommodation located in the Southern Forests region, 6km south of Pemberton.
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Sophie Zalokar trained with renowned cook, television food presenter and manufacturer Maggie Beer at famed restaurant, The Pheasant Farm. Sophie and her husband Chris opened Foragers Field Kitchen & Cooking School in April 2011, offering residential cooking school and dinner events throughout the year, promoting the culinary heritage and produce of the Southern Forests region.
Fennel-braised Pork Scotch Fillet, Pickled Walnuts, Turnip Purée & Greens, Buttermilk & Hazelnut Pudding with Rhubarb & Cumquat Confit
Seasonal Dinner events are offered on most Saturday nights throughout the year. A fixed-price, set-menu meal served in a long-table style format in The Field Kitchen dining room located within a short walk from Forager’s accommodation. AU$75 pp
Voyagers Estate – Margaret River Sophistication
From the flawless Cape Dutch architecture and stunning gardens, to the spectacular Wine Room and award-winning Restaurant, every feature of the Estate is designed to give you an inspirational experience. Awards: Australian Good Food & Travel Guide 2013 Chefs Hat, Trip Advisor Certificate of Excellence 2012 & 2013, Best Wine Tourism Experience – Australian Gourmet Traveller 2010 Travel Awards
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Executive Chef, Nigel Harvey, draws inspiration from ingredients sourced from local food producers, who not only offer the season’s best, but match his passion and integrity. The restaurant regularly features Indian and Southern Ocean fish, Pemberton Marron, Vasse asparagus, Margaret River venison and Mount Barker free range chicken and reflect the perfect marriage of food and elegant, site-specific wines.
Bug tail, pumpkin & mustard fruit tortellini with burnt butter & aged balsamic, Angus beef fillet with ricotta gnocchi, cavolo nero and red wine butter sauce, Apricot pudding, toasted almonds, tonka bean ice cream
The Discovery Menu comprises six carefully matched wine and food courses…with a few surprises along the way.
$110 pp without wine
$150 pp includes six wines paired to each course from the Estate Range and VOC Collection
$180 pp includes six wines paired to each course, with three museum vintages
For diners who don’t have the luxury of time or prefer a shorter experience, the Vintage Menu offers guests the flexibility to choose from a seasonal menu. You can trial different food and wine pairings to find your favourite match.
In Part Two of our Gourmet Guide to South West Australia, we will be tempting you with the best ever haunt for breakfasts and lunches, plus where to go for fabulous artisan cheese, chocolate and nougat producers.
If you have any foodie favourites, let us know?
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