Come 16 to 19 November, oenophiles and gastronomes from all over the world will converge on the spectacular landscapes of Western Australia for Margaret River’s 2017 Gourmet Escape
To commemorate the renowned wine region’s 50th anniversary of commercial wine production, the gourmet food, wine and produce festival now stretches over four days instead of its usual three. Enjoy over 60 master classes, book signings, special collaborative meals, winery visits and parties by more than 50 international and local tastemakers at the festival.
Kick-start the revelry along the rugged coastline of Castle Rock Beach at the Audi Gourmet Beach Barbecue with Australian restaurateur and celebrity chef Curtis Stone, before heading inland to dine among lush olive groves at O Sole Milo, a collaborative Italian long table lunch by chef Anthony Genovese of two Michelin-starred Il Pagliaccio, Rome, and chef George Cooper, of local private dining restaurant Food by the Chef. Then meander through the festival’s signature Gourmet Village, situated on the grounds of Leeuwin Estate, one of Margaret River’s founding wineries.
The World’s Best Chef’s Table debuts this year, comprising a series of intimate dinners that showcases the region’s best wines and produce, cooked by some of the world’s best chefs. Boasting a star-studded line-up, the list includes André Chiang of two-Michelin-starred Restaurant André; Alex Atala of D.O.M., Brazil; and David Thompson of Nahm, Thailand.
Wine enthusiasts will especially appreciate the Fifty Years in the Making masterclass, which promises a comprehensive tasting of the region’s Cabernet Sauvignon and Chardonnay wines held at Vasse Felix Winery, and the Grand Cabernet auction and dinner.
Also making an appearance is bartender Vijay Mudaliar, owner of Singapore cocktail bar Native, who will be mixing up cocktails with indigenous ingredients at the festival’s The High Life, where guests are transported to a secret location via helicopter for lunch whipped up by local chef Paul Iskov.
This was first published in Wine & Dine’s October 2017 issue – The Seafood Issue, ‘Postscript’.