Over 220 kilograms of Margaret River Produce has been enjoyed by the world’s best surfers and the World Surf League crew during the opening days of the Western Australia Margaret River Pro.
Margaret River Produce, the newly formed brand of the Margaret River Producers Association, manned a tasting station that featured over 25 producers and local farmers, all from within a 50-kilometre radius of the competition site, Surfers Point.
The registered trademark logo, Margaret River Produce, is an authentication stamp that recognises produce from the Margaret River Region, quality and provenance with sustainability.
The Western Australia Margaret River Pro is one of 11 Championship Tour events that attracts the world’s top 36 male and 18 female surfing athletes to compete on the consistent waves of Main Break.
Margaret River Producers Association executive officer Katrina Lombardo said it was a thrill to hold the first event of the new Margaret River Produce brand at the Western Australia Margaret River Pro.
“We are incredibly blessed to have access to such high-quality meat, seafood, fruit and vegetables that come from farmers who really care about our pristine environment, and it was a privilege to share that with surfers and the WSL crew,” Ms Lombardo said.
“The surfers and WSL crew kept coming back for more, which is totally understandable – lobster and fish caught less than 24 hours earlier, succulent grass fed beef and lamb, freshly harvested vegetables and more, all prepared by the culinary master Evan Hayter who created mouth-watering dishes.”
Arimia head chef Evan Hayter, renowned for his paddock-to-plate ethos, was on the tools, manning the barbeque and preparing a delicious taste of the region for the travelling WSL fraternity to enjoy.
The Margaret River Produce tasting station included 20kg of fresh Augusta lobster from Kybret Crayfish, poached and served with Cheeky Cow butter and Oasis Hydroponics herbs. Also from Augusta, was 3kg of Rare Foods greenlip abalone.
Ten kilograms of torched Southwest Wilde Catch nanagai fish line-caught just hours earlier, was served with Mopoke Farm finger lime.
Ten kilograms each of Geo Organics scotch fillet and Marybrook Premium Produce lamb koftas were barbequed to perfection and served with 25kg of just-picked corn on the cob slathered with local butter.
Bruschetta made with freshly baked Zoop Zoop sourdough was topped with 10kg of heirloom tomatoes and dressed in locally produced extra virgin olive oil and fresh basil from Mario’s Garden Karridale.
Margaret River Cracker Co flavoured crackers, Krissini breadsticks and Margaret River Dried Grapes sat on a board that featured Cambray Cheese, Eco Kitchen vegan cashew cheese, Frothing Foley’s Fermentations sauerkraut, Treeton Hill Macadamias, Turnwood Creek oyster mushroom jerky and Margaret River Farm Direct pomegranates and figs.
Five kilograms of Rankin Cod MáLà Dumplings served with chilli black bean oil were devoured before the sweet treats came out.
The dessert selection included 26kg of Mai Tardi Gelato, chocolate truffles from Harlequin Desserts, Temper Temper chocolate clusters, Bettenay’s lemon myrtle and macadamia nougat, and Cheeky Cow yoghurt with fruit and nuts from Treeton Macadamias and Margaret River Dried Grapes.
“We had so many positive comments about the food – it makes us proud that we were able to represent our passionate food producers and promote the region on a plate,” Ms Lombardo said.
“The region is world-famous for its surf, is highly regarded for its award-winning wine and our goal with Margaret River Produce, is to recognise and promote its exceptionally high-quality produce.
The Margaret River Produce tasting showcase was an initiative of, and supported by, Tourism Western Australia.
The Margaret River Producers Association runs the Margaret River Farmers’ Market held every Saturday morning at the South Regional TAFE campus on Bussell Highway.
More information about Margaret River Produce can be found at margaretriverproduce.org.au.
