The party’s over. The circus that is the Margaret River Gourmet Escape has wound up for another year.
The celebrity chefs have been flown to their countries of origin. The visitors, mostly from Perth, have packed up their holiday homes, jumped into their SUVs and have gone home.
A good time was had by all as conditions were perfect.
Sadly most of those who were here for the fifth American-owned Gourmet Escape - missed out on one of the most inspired events, which truly focused on what we do so well in WA: The Kambarang South West Aboriginal Gourmet Experience.
Native bush flavours and local produce, meats and seafood combined with music, art and dance, to make an unforgettable experience for the public at the Southwest Education Campus, home of the Margaret River Farmers’ Market.
Early last week, 25 nervous and excited indigenous students with a deep interest in food and hospitality rolled into the region – along with their Food Technology teachers and established WA chefs – to spend time exploring our region, meeting producers, farmers, fishers and local hospitality operators and gathering materials for their seven course lunch.
They were all accommodated at the Tingrith Meeting House in Osmington, a few kilometres from Margaret River. Owned by former Dean of Education at UWA, and now local Councillor, Felicity Haynes, this was the perfect base for their activities with all facilities generously provided pro bono. In a bushland setting, these youngsters were able to relax, cook pizzas and pasta, and tell stories from their homelands.
The group was gathered from some of the vast regions of our State, Fitzroy Crossing, Hamilton Hill, Northam, and Cyril Jackson, Woodvale, and Swan View Senior High Schools, and even a large group from Broken Hill, NSW, each bringing and sharing some produce and their culture in this unique setting.
This veteran foodie was privileged to have been asked to help with introducing the teachers and students to our region and meet local food legends, who generously gave their time to teach the youngsters to milk cows, make cheese and ice cream, create wood fired breads with sourdoughs and other yeast starters, even learn to make Thai dishes in Augusta using locally sourced ingredients.
Among the aboriginal professionals involved was Josh Whiteland, who last week was entered into the WA Tourism Hall of Fame for his work with Koomal Dreaming. Not only did he give the students a history and foraging experience in the Cape Naturaliste region, he also provided an al fresco lunch with bush foods and was part of the Kambarang Saturday event.
Also in the working party was celebrated indigenous chef Mark Olive – known as The Black Olive - who gave his time and experience to make the lunch such a success.
From being a disparate group of anxious youngsters out of their familiar surroundings, by the time they had spent a few days in each other’s company and with us locals, they had bonded as a real family.
The lunch was seamlessly served and delicious, featuring indigenous seafood and meats: black mussels, tiger prawns, pipis, squid, and kangaroo, with each dish being served with indigenous- infused accompaniments. Then there was the art component, an exhibition of Noongar art, and music including The Merindas, a brilliant trio of aboriginal singers performing music mostly by the Supremes. As they tell it: “Motown and Soul Grooves.”
In the wind-down the following day there was a ‘Positive, Negative, Interest (PNI) session at Tingrith prior to the visitors heading home, with each participant – me included – providing their views on the experience.
Most of the positives were about being in the region, in the nature, and meeting locals and sampling and cooking with local foods. There were few negatives except that most said they wished they’d have longer to stay here.
The Fitzroy Crossing students wished it was warmer here.
Interest response was that in learning so much, they appreciated getting to know other students and teachers and a region different from their own.
My own PNI:
Positive: In some 40 years working closely with food and hospitality professionals, I‘ve had fewer more rewarding experiences working with enthusiastic amateurs. They were, to a student keen, to learn and work and do any job they were called on to do, including washing up and cleaning.
Negative: It was sad to see there were no politicians in attendance. And where were the media? Where were the food writers
Interest: I’m keen to explore ways in which many more indigenous youngsters can spend quality time on the land, being as creative and engaged as these 25 students.
The WA Government has so far committed more than $12 million dollars of our money to the Margaret River Gourmet Escape. If the newly minted Tourism Minister, Colin Barnett, aka The Premier, is looking to increase international and inter-State tourism, it has to engage more with indigenous tourism operators and put the spend where it can be effective.
- Ian Parmenter
