For full coverage of the Margaret River Gourmet Escape click here.
ON Day two of the Margaret River Gourmet Escape, Busselton Dunsborough Mail journalist Jemillah Bickerton was able to chat with Aaron Carr, George Columbaris and Sat Baines.
After taking a school shot of the chefs out at Cape Lodge we were able to sit one on one with the chefs of our choice.
Vasse Felix’s head Aaron was the first cab off the rank and could not stop boasting about how good the event was for the region.
“People from the east coast can’t believe they don’t have an event like this here – amazing,” he said.
Being a local Mr Carr said a lot of the other chefs look to him for advice on where to find the right produce.
“It’s great to hang out with everyone, catch up and show them this great region,” he said.
Melbourne’s George Columbaris was next in line and couldn’t wipe the smile off his face.
“I love this part of Australia, what it represents and the network of chefs that come here, we have forged a lot of friendships,” he said.
He said he had never worked a day is life because everyday he does what loves –cook.
While he did not want to admit at first what the chefs get up to behind the scenes he said “chefs are unrefined human beings, we have a lot of fun”.
The love for the South West was evident with Mr Columbaris with him using local produce for his restaurant in Melbourne.
“WA truffles are famous in the UK which is great,” he said.
Last but not least was Sat Baines who made it clear he was the class clown.
“I’m the instigator and somehow everyone blames me for their actions,” he laughed.
The British chef said he was excited to cook his style of food on Saturday.
“I will cook a braised beef cheek with oyster mayonnaise- a British classic,” he said.
