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Sea WEst

7/11/2024

Cruisy Christmas Gift Ideas

Give the gift the whole family can enjoy this Christmas, a Sea West lunch cruise departing from either Mandurah or from Rottnest Island.

The Mandurah Cruises Murray River Lunch Cruise is a serene day of simple pleasures, while the Mandurah Cruises Wild Seafood Experience and the Rottnest Cruises Luxe Island Seafood Cruise offers the unique experience of catching a lobster then feasting on the freshest sustainable seafood.

Read more 20241105__cruisy_christmas_gifts.pdf

Photo: Jarrad Seng

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Ord Valley Muster

28/5/2024

Boab Metals Ord Valley Muster, Festival Hub. Photo: Ben Broady

Boab Metals Ord Valley Muster kick starts the East Kimberley tourism season with a successful festival program

The Boab Metals Ord Valley Muster has kick started the tourism season in Kununurra in the East Kimberley in north-east Western Australia.

The nine-day festival entertained locals and visitors with big concerts, laugh-out-loud comedy, Indigenous culture, arts, fashion and family-friendly festivities at the Iconic Kimberley Festival.

Sophie Cooke, chair person of Ord Valley Events Inc, said the Boab Metals Ord Valley Muster is a huge annual celebration that everyone looks forward to.

“Overall, the execution of the Muster program has been outstanding,” Ms Cooke said.

“All events were well received, and feedback has been overwhelmingly positive.”

A highlight of the Boab Metals Ord Valley Muster, which was held from 17 to 25 May 2024 in Kununurra, is theNexus Airlines Kimberley Moon Experience.

Thousands turned out to see Australian rock superstars Rogue Traders, The Screaming Jets, Sarah McLeod and Bob Evans put on a party on Saturday night (18th May 2024).

Dressed to the nines in sequins and tuxedoes, guests at the glamorous, black-tie Kimberley Fine Diamonds Dinner were treated to an all-inclusive evening with champagne, canapés, a seated multi-course meal with beverages.

Natalie Bassingthwaighte sashayed around the stage as the Rogue Traders had the crowd jumping and singing along to ‘Voodoo Child’, ‘In Love Again’, ‘Don’t You Wanna Feel’ and a cover of Transvision Vamp’s ‘I Want Your Love’.

The Screaming Jets played their hit songs including ‘Better’, ‘Shivers’, ‘Helping Hand’ and a cover of Bruce Springsteen’s ‘Born to Run’.

Lead singer of The Screaming Jets, Dave Gleeson, said he brought his family with him to Kununurra.

“Usually, in the cities, we just see the inside of hotels, but not here. I brought my family, and we went to Molly Springs, which was incredible, we went on a river cruise on the Ord River at sunset and had a beautiful dinner on the boat – that’s the difference playing here at the Nexus Airlines Kimberley Moon Experience,” Mr Gleeson said.

“We’ve been so well looked after.”

Kevin Mitchell, aka Bob Evans, sang and played his guitar with a mix of music from his collection and that of Jedadiah as the sun set.

The party really cranked up a gear when Sarah McLeod (of The Superjesus) rocked Celebrity Tree Park with high energy and pitch-perfect vocals, supported by The Wanderers, who played again with 27 Club later in the week.

Club 27 was the Muster event that had everyone around town talking.

The energetic band told stories and rocked Kununurra, filling the front of the stage with dancers while belting out songs from musicians who died at the age of 27, namely, Jimmy Hendrix, James Morrison, Janis Joplin, Kurt Cobain and Amy Winehouse.

Sarah McLeod said her time in Kununurra has left her with a lasting impact.

“Usually I play solo, just me, but to play at the Kimberley Moon with The Wanderers, and again as part of the 27 Club, has made me rediscover my love playing live rock music,” Ms McLeod said.

“We’ve been lucky enough to see some of this beautiful region. We went on a gorgeous sunset cruise up the Ord and to El Questro to hike Emma Gorge. We’ve really had the best time.

“We went to the Storytelling Night and listened to the Elder describe how the Country talks to you, and after being here, I believe that. What I need to work out is ‘What is the Country saying to me’?”

Miriwoong Elder David Newry sat fireside at Storytelling Night and talked about culture, old days working on stations, stolen wages, bush foods and changes to the region.

Aboriginal culture was also highlighted at Art in the Park which brought Indigenous and non-indigenous artists and artwork from the remote corners of the East Kimberley to Celebrity Tree Park in Kununurra.

Warlayirti Art Centre (Balgo Community), Kira Kiro Art Centre (Kalumburu), Warmun Art Centre (Warmun), Jaru Girl-Bianca Long (Wyndham), Waringarri Art Centre (Kununurra) and Artlandish Aboriginal Gallery (Kununurra) along with four local Kununurra non-indigenous artists displayed and sold pieces.

Works included oil on canvas, printed silk scarves, scrunchies, screen printing, carvings, porcelain boab sculptures and hand printed clothing.

To raptures of applause and cheers, nine Indigenous models took to the makeshift catwalk at the Boonkaj Fashion Parade, a highlight of Art in the Park, just one of the festival events programmed at the Boab Metals Ord Valley Muster.

The Boonkaj Collection celebrates the ‘emerging or coming out’ of designs by five textile artists from Waringarri Aboriginal Arts in Kununurra who block print linens by hand.

Fashion Show co-ordinator and model, Brittany Pitt-Lancaster, was responsible for selecting the models, styling and organising the show.

“It was such a privilege and a proud experience to be able to model and showcase the artist’s amazing work on the runway,” Ms Pitt-Lancaster said.

For some of the models, it was the first time they’d ever been in a fashion parade. Watching them nervously walk out at the start of the show, and in front of the crowd, grow with confidence with each step, was a moving experience.

Jimeoin, Daniel Connolly, Ting Lim and Sian Choyce lapped up the laughter from the big crowd at the Mortgage Choice Kimberley Comedy in the Park.

“The Ord Valley Muster was just fantastic, the best thing in WA, even better than a pink diamond,” Jimeoin said

“The crowd was super, and we had the best time in Kununurra. I went fishing with my son, went to Zebedee Springs and Purnululu National Park, and played golf. I haven’t been to Kununurra for 17 years and that’s definitely too long between visits.”

The Corroboree Under The Stars at Waringarri Arts drew a huge crowd, enthralled with the energy of the cultural music and movement.

Local families and visiting guests enjoyed the free Horizon Power Party in the Park that featured school bands and choirs from Kununurra Senior High School and Primary School, along with dance performances, and a concert by the Darwin Army Band.

At Party in the Park, the much anticipated Silver Search attracted hundreds of adults, teens and toddlers who searched their respective sand pits, digging frantically with their hands to find coveted numbered pegs to claim prizes of jewellery and other items.

There were morning Yoga Boats, the Waringarri Arts Centre Experience, Morning Ord Experience, a 55km river cruise to Lake Argyle, the Gibb Challenge, and the Frontier Helicopters Muster Rodeo, which concluded the festival.

The Rodeo Arena was filled with local and visiting cowboys and cowgirls, horses, calves, and bulls, entertaining the crowd.

Kununurra in Western Australia’s northwest, is Miriwoong and Gajirrabeng country.

Run by a volunteer board and held annually each May since 2000 (with the pandemic forcing cancellations in 2020 and 2022), the ‘Muster’ has been a bucket list event for travellers seeking unique Kimberley experiences.

The WA Government is a proud supporter of the event through Tourism WA's Regional Events Program, which is funded by Royalties for Regions.

Boab Metals Ord Valley Muster

17-25 May 2024
The Kimberley’s biggest showcase event
www.ordvalleymuster.com.au

Rogue Traders. Photo: SoCo Studios

Truffle Kerfuffle

20/5/2024

Gary Mehigan and Christine Manfield headline Truffle Kerfuffle 2024

28-30 June 2024, Manjimup, Western Australia
Decadent weekend festival with exquisite dining events, masterclasses, truffle hunts, wine sessions, markets and more
Gary Mehigan, Christine Manfield, Amy Hamilton, Paul Iskov, Evan Hayter, Brian Cole, Rebecca Sullivan
Tickets on sale now at www.trufflekerfuffle.com.au

Put on your stretchy pants and tuck in your napkins. Western Australia’s most decadent food festival has unveiled a program of first-class culinary talent for this year’s Truffle Kerfuffle held at Fonty’s Pool in Manjimup from 28 to 30 June 2024.

Chefs Gary Mehigan, Christine Manfield, Amy Hamilton, Paul Iskov, Evan Hayter, Brian Cole and Tony Howell will be joined by sustainable living expert and nine-time author Rebecca Sullivan and sommeliers Emma Farrelly and Foni Pollitt.

From the ground up, the intoxicating aroma of fresh truffle swirls through the crisp air during Truffle Kerfuffle, a weekend filled with delicious mouthfuls prepared by culinary greats, excited to be in the bountiful Southern Forests and Valleys regions.

A genuine country festival held in the most prolific truffle growing region in the Southern Hemisphere, Truffle Kerfuffle is a celebration of Manjimup’s prized ‘black gold’, sought-after by chefs across the globe for their consistent high quality, impossible-to-describe taste and heady, earthy aroma.

Join a weekend of candlelit long table feasts, indulgent dishes created to hero freshly harvested black truffle, intimate fireside cooking masterclasses with acclaimed chefs, truffle dog demonstrations and truffle hunts in orchards, an undercover Marketplace brimming with locally grown produce and delicious morsels, wine sessions and spirit tastings, free cooking demonstrations and more.

Known for his love of butter and lusciously comforting French-inspired food, classically trained and acclaimed chef Gary Mehigan will take guests through a gastronomic truffle journey with a truffle-laden degustation on Friday 28 June in the festival restaurant.

For 12 years, Mr Mehigan’s face was beamed into millions of households across Australia and world during his role as the original host of hit television show MasterChef.

Mr Mehigan said there’s something truly magical about truffles.

“Truffles are dark and dense with a heady and intoxicating fragrance, chefs call them ‘diamant noir’ or black diamonds and I for one love cooking with them,” Mr Mehigan said.

“When the rest of the world is talking about how good Manjimup truffles from Western Australia really are, then it’s time to celebrate…and Truffle Kerfuffle is finally here!”

“So, get ready, we are going to cook, eat and have lots of fun surrounded by people who love the very same things. I can’t wait and I’ll see you there!”

Described as an Australian with a French heart, Mr Mehigan said Manjimup is foodie heaven with beautiful countryside, wonderful wines, spectacular winter truffles and some very special local produce.

Since MasterChef Australia, Mr Mehigan has been as busy as ever, remaining a regular fixture on television screens. His series includes Far Flung and Masters of Taste, he has just filmed ten episodes of National Geographic India’s Mega Festivals as well as being a regular presenter for Seven’s Melbourne Weekender.

Mr Mehigan has authored five cookbooks and his self-titled podcast has included guests such as Nigella Lawson, Pia Miranda, and Maggie Beer.

Christine Manfield will transform the festival restaurant into a sensory feast at East Meets West on Saturday evening, 29 June. As one of Australia’s most celebrated chefs, a profuse cookbook author and traveller, Ms Manfield is inspired by the culinary melting pot of global flavours and native ingredients, and she is a keen advocate for keeping it local and supporting community.

This will be the first trip to Manjimup for Christine Manfield.

“This is my first visit, so I am very much looking forward to experiencing being on Noongar Country – from its striking natural environment, those forests and their towering Karri eucalyptus trees, to local food treasures,” Ms Manfield said.

“I hear it is the also the food bowl of the south west, so am sure it will be an immersive experience with many memories to take away.”

Ms Manfield said guests can expect, “a feast of flavour intertwining black truffles with some of our native ingredients underpinned with my signature use of spice; food that speaks of the region.”

Saturday Brunch, ‘Speaking Local’ is synonymous with chef and owner of Albany’s Liberté, Amy Hamiliton. Ms Hamilton only speaks local when it comes to her culinary literature and her love for the region and its truffles shines on the plates at this four-course dining experience that includes Vietnamese dumplings and flowing sparkling wine.

Sunday Brunch, ‘A Place, a Taste and a Story’ will take taste buds to new grounds and leave them with a new-found appreciation of authentic modern Australian cuisine. Fervor’s Paul ‘Yoda’ Iskov combines the best local produce with native flavours, melded seamlessly together with amply freshly shaved black truffle.

Sharing recipes, stories and lots of tips and tricks, the limited Chef’s Cabin consists of six masterclasses, each run by an awarded chef including Gary Mehigan, Christine Manfield, Paul Iskov, Evan Hayter of Margaret River fine diner de’scendent and formerly of Arima winery, Brian Cole, WA’s young chef of the year, and Rebecca Sullivan, an expert in sustainable living and traditional cooking techniques from yesteryear. Hosted by Gourmet Traveller’s Max Veenhuyzen, the Chef’s Cabin masterclasses are renowned for personal connections, flowing conversations and include fine wine.

Festival board member Julia Meldrum said that this year’s Truffle Kerfuffle is expected to be popular.

“Truffle Kerfuffle is about celebrating the exceptional produce and the dedicated producers of the Southern Forest and Valleys, and this year to help us do that we have first class chefs who have the culinary pedigree to make every mouthful irresistible,” Ms Meldrum said.

“We can’t wait to welcome visitors to Manjimup, get all rugged up with truffle-loving friends, mingle around the fire pit and indulge in long table feasts featuring mountains of fresh truffles.”

Truffle Kerfuffle is the ultimate winter escape for food lovers.

From its initial beginnings in 2011, Truffle Kerfuffle (a not-for-profit community event) has grown into a highlight on the Australian tourism calendar and is on the to-do list of many a traveller and gourmand.

Truffle Kerfuffle is proudly supported by the Western Australian Government through Tourism WA’s Regional Events Program, Fonty’s Pool and the Shire of Manjimup.

Date: 28 - 30 June 2024
Location: Fonty’s Pool, Manjimup, Western Australia
www.trufflekeruffle.com.au

Wide Open Agriculture

9/2/2024

WORLD PULSES DAY 10 FEBRUARY
World First: Wide Open Agriculture Creates Buntine Protein® from Lupins

The UN global event World Pulses Day held annually on 10 February recognises the importance of pulses as a global food. Pulses include lupins, a significant crop for the Australian economy.
Western Australia grows 85 percent of the world’s lupins
Derived from lupins, Buntine Protein® is an industry leading plant protein product developed by Wide Open Agriculture (WOA) in conjunction with Curtin University (WA); WOA holds the Global Patent for the process to make Buntine Protein®
Lupins have same level of protein as soy, without the environmental impacts required to grow soy, or the health impacts of soy (a hormone disruptor)
Lupins are used as a rotation crop by farmers because they add nitrogen into soils, negating the need for fertilisers
Buntine Protein® is tasteless, dissolvable and leaves a similar creamy mouthful to dairy, giving huge applications for vegan / plant-based foods such as adding to oat milk to boost protein levels

Wide Open Agriculture (ASX: WOA), Australia’s leading regenerative food and farming company celebrates UN World Pulses Day on 10 February, highlighting lupins as the next global superfood.

Lupins have protein levels that rival soy, but unlike soy, growing lupins is good for the planet because lupins add nitrogen back into the soil, require very little water to grow and thrive in hot, dry conditions without the need for any chemical fertilisers.

Western Australia grows 85 percent of the world’s lupins, and thanks to technology developed by WOA with Curtin University, the protein from lupins is now able to be successfully extracted and developed into an ingredient ready to be added to food products to boost protein levels.

Registered as Buntine Protein®, the lupin protein powder is tasteless, dissolvable and leaves a similar creamy mouthful to dairy, giving it huge applications for the vegan and plant-based foods industry.

WOA CEO Jay Albany said that global interest in Buntine Protein® is growing and sees lupins as a potentially lucrative crop for Australian farmers.

“We’ve run successful trials adding Buntine Protein to Dirty Clean Food Oat Milk, which not only makes it creamy but it boosts protein levels to that of dairy milk,” Mr Albany said.

“Butine Protein has endless applications – it can be added to plant-based products such as milk cheese, yoghurt, you can bake with it to make high-protein cookies, breads, crackers, cakes and more.”

Although lupins have been consumed in Europe for hundreds of years, in Australia they have been used primarily as a rotation crop for its soil improvement properties and as stock feed.

In late 2023, WOA acquired commercial manufacturing assets in Germany, and has recently started to produce Buntine Protein® in Germany ready for commercial sales.

WOA Germany has also partnered with the UK Ingå Group, whereby Ingå will market and sell WOA’s lupin based protein products, including Buntine Protein®, across Europe. WOA also has a network of other distributors across the globe.

The byproduct of producing Buntine Protein® is fibre and WOA is currently looking at markets for the fibre to make the process completely waste-free.

Wide Open Agriculture (WOA) was formed to reinvent the way the world grows, thinks about, and buys food. With the current food system accounting for 34 percent of carbon emissions, making improvements in the food system is a key global priority, and lupins can play a key part in this.

The future for WA lupins is exciting with new technology developed that will help boost protein in foods and in turn help feed and nourish the world’s growing population, while also being good for the environment.

That’s worth celebrating on World Pulses Day.

For more information, visit wideopenagriculture.com.au

SHELTER

8/8/2023

Shelter Brewing Co release an IPA perfect for watching sunsets

Shelter Brewing Co’s latest Limited Release beer, the Left Coast IPA, is available from Friday 11 August
The clean, crisp IPA is the perfect beer match to watch the sunset
Shelter Brewing Co will host a ‘first pour’ event to mark the release

Shelter Brewing Co’s latest Limited Release, the Left Coast IPA, will be tapped for the first time in bars and bottle shops across Western Australia on Friday 11 August.

Shelter’s Head Brewer Jason Credaro described it as the perfect beer for watching sunsets.

“This beer is an homage to the WA coastline and everything that makes it great - waves, crays, camping in the dunes, red dirt, white sand, the coral coast, tides that move like brumbies and, of course, sunsets over the sea,” he said.

“It’s a clean, crisp IPA; a fresh, new-world style with a punchy pineapple core and passionfruit, guava and pine undertones,” Credaro said.

“It’s a very sessionable beer at a sensible-ish ABV, a beer as laid back as a night around the campfire in the dunes.”

The Busselton brewery will be hosting a ‘First Pour’ to mark the release of the Left Coast IPA including tastings, DJs and giveaways.

“We’ve started putting on ‘First Pour’ events for all our Limited Releases,” Credaro said.

“We want to give the local community and beer fans a chance to come along and celebrate new brews with tastings, giveaways and maybe even a bit of a boogie later in the night if it goes that way.”

The Left Coast IPA First Pour will be at Shelter Brewing Co. on Friday 11 August from 6pm and is free.

For those that can’t make it down to Busselton, it will be tapped at venues across Perth at the same time.

Tasting Notes:
The Left Coast IPA is a fresh, new-world style. It packs a pineapple punch, backed up with passionfruit, guava and pine undertones. It’s clean, crisp and has a moreish bitter finish that will keep you coming back for more.

ABV: 5.7%
Hops: Galaxy, Vic Secret, Nelson Sauvin
Malt: Pilsner, Munich, Vienna, Wheat, Carapils

TARMAC EVENTS WA

1/8/2023

Motorsport: New era for WA tarmac rallies

Tarmac Events WA Pty Ltd is the newly named event owner and organiser for Make Smoking History Tarmac West street rally held 7th to 10th September 2023.

Run under the sanctioning body Australian Auto-Sport Alliance (AASA), Make Smoking History Tarmac West 2023 will comprise of three short and fast Rallysprint events, namely Midland Toyota Ellenbrook Rallysprint held on Thursday September 7 in the evening, and on Sunday September 10, Make Smoking History Malaga Rallysprint in the morning, and the City of Perth Rallysprint in the afternoon.

A Rallysprint sees drivers and co-drivers race against the clock in 30-second intervals over a short course and repeating the stage four times making it spectacular to watch.

Sunday September 10 is a day for diary for every motorsport and motoring enthusiast.

There will be The Engine Shop City Sprint on Sunday morning on the streets around the Terrace Road car park and Langley Park. Then there’s the Schlam Celebration of Motorsport and the Celebration of Hot Rods and Street Machines on Langley Park with hundreds of fine automobiles from all eras on display, along with the Shannons Classics on the Swan on the river’s edge.

And it’s all free.

Healthway has confirmed its support by continuing its sponsorship of rallies run by Tarmac Events WA.

Tarmac Events WA Director Ross Tapper said that Healthway has partnered with his organisation for 20 years.

“We pride ourselves on building quality and lasting relationships with our sponsors and we couldn’t be happier that our partnership with Healthway as naming rights sponsor will continue under our new name with a new sanctioning body,” Mr Tapper said.

The former endurance four-day rally, Targa West, which was sanctioned by Motorsport Australia, is no longer due to MA’s regulation changes that require both driver and co-driver to be assessed to get expensive international licences which enforce speed restrictions for their first 10 events, regardless of motorsport experience.

“The tarmac rally community have waited close to a year and a half for proposed changes from Motorsport Australia to lift the pause on events following the tragedies at Targa Tasmania in 2021 and 2022. They are still not fully released, and competitors in Western Australia have rejected MA’s proposal for the need for an International License and Driver and Co-Driver assessments,” Mr Tapper said.

“This has forced our hand and we have gone to AASA to provide us with a permit to run events and provide stability to allow us future plan our events.

“As a result of those changes, our name has also changed to Tarmac Events WA.

“We are planning to run 15 rally events in the next year that requires the certainty that AASA can provide.

“We will also be working on bringing back the full four-day Make Smoking History Tarmac West in September 2024. We look forward to a long working relationship with AASA.”

Mr Tapper said that spectators will enjoy high octane, exciting motorsport action and motorsport festival as they have in the past.

“While the changes affect our working operations, from a spectator point of view it will be similar exciting racing on the closed streets of Perth and Ellenbrook, along with a mega motoring and motorsport festival at Langley Park.”

DiRTY CLEAN FOOD

25/7/2023

More than profits: World’s first publicly listed company measuring ‘4 Returns’

Dirty Clean Food parent company Wide Open Agriculture releases first annual Regeneration Report
Wide Open Agriculture (ASX: WOA) is the only publicly listed company in the world employing a ‘4-Returns’ framework, measuring its impact in Natural Capital, Inspiration, Social Capital and Financial Capital
Carbon Neutral certification for Wide Open Agriculture and for Dirty Clean Food’s Oat Milk production
Reduction of plastic packaging by 87%
100,000 trees to be planted across five farms
Tackling climate change and making positive impacts to farming and food systems, people and the planet is core to all business activities

The company behind food brand Dirty Clean Food, Wide Open Agriculture Limited (ASX: WOA), is the world’s first publicly listed company to utilise a ‘4-Returns’ framework as outlined in its first annual Regeneration Report.

Dirty Clean Food is a food company that connects regenerative farmers with consumers, and stocks products from producers who share the same climate-conscious and environmental values.

By connecting consumers directly to regenerative farmers, the farmers are fairly rewarded for their important work, and consumers receive nutritious, tasty produce delivered direct to their door at a better price. It’s good for the planet, good for the farmer and good for the consumer.

Wide Open Agriculture is Australia’s leading regenerative food and farming company. After discovering that the current food system accounts for 34 per cent of carbon emissions, making it one of the leading causes of climate change, industry experts gathered to reinvent the way the world grows, thinks about, and buys food to create a better future for people and the planet.

Focussing on more than just profits, the unique '4 Returns' framework, namely Natural Capital, Inspiration, Social Capital and Financial Capital, is adopted from Commonland Foundation and illuminates Wide Open Agriculture’s holistic approach towards business.

The Regeneration Report outlines the remarkable strides made in Wide Open Agriculture’s ongoing journey towards Regenerative Agriculture, a practice that potentially offers one of the greatest, untapped opportunities to tackle accelerating climate change and biodiversity loss1.

As a company founded on purpose, Wide Open Agriculture is dedicated to delivering returns that are as varied as they are impactful. The Regeneration Report maps Wide Open Agriculture’s journey and progress, showcasing a continuous commitment to transforming the global food and agriculture sector to be regenerative and climate-conscious.

Truffle Kerfuffle

28/6/2023

Truffle hunting at Australian Truffle Traders with Gidgee. Photo: Rachel Claire

Truffle Kerfuffle celebrates prized produce across delicious wintry weekend

23-25 June 2023, Manjimup, Western Australia
Over 50kg of truffles consumed
Over 1,140 people attended exquisite dining events
Culinary stars: Colin Fassnidge, Analiese Gregory, Jake Kellie, Paul Iskov, Melissa Palinkas, Ben Ing, Amanda Yong, Samira Damirova and Tony Howell
www.trufflekerfuffle.com.au

The 11th Truffle Kerfuffle festival at the picturesque Fonty’s Pool in Manjimup, nestled in Western Australia’s south west, was celebrated by thousands of locals and visitors.

With crisp winter air filled with the heady aroma of fresh truffle, over 4,800 food-lovers participated in a journey of rediscovery of the beautiful region of the Southern Forests and Valleys, from the ground up.

More than 900 guests enjoyed decadent truffle laden dishes in the Truffle Kerfuffle Festival Restaurant, 240 people gathered around the kitchen bench in the Chefs Cabin, 290 people sipped and swirled local drops in Wine Masterclasses and over 260 people followed clever canines out on truffle hunts.

Once inside the gates, festival goers watched free cooking demonstrations on stage hosted by chef Tony Howell along with Melissa Palinkas, Samira Damirova, Paul Iskov, Amanda Yong and other chefs.

The cold temperatures and rain added to the winter festival vibes with event goers rugging up, pulling on gum boots and enjoying themselves around fire pits. They enjoyed the plentiful bounty of the Southern Forests produce and took every opportunity to eat, drink and mingle with some great chefs, cooks and producers.

More than 50 kilograms of Manjimup truffles were consumed over the weekend with approximately 30 kilograms shaved over 22,300 plates at long table dining events, as well as in the intimate Chef’s Cabin masterclasses with chefs Colin Fassnidge, Analiese Gregory, Jake Kellie, Melissa Palinkas, Paul Iskov and Ben Ing.

Almost breaking the website when tickets went on sale in April, Colin Fassnidge’s Saturday night long table dinner sold out in under two hours.

The 2023 Truffle Kerfuffle was the most-purchased event from the Moshtix website during its first week on sale, beating every other national tour and show across Australia and New Zealand.

The long table dining events are always popular with food lovers, all bar one selling out weeks in advance. The opening dinner on Friday night was by Analiese Gregory and Melissa Palinkas who welcomed guests with a delicious five course truffle-laden dinner and then chatting to guests with MC Fleur Bainger.

Saturday brunch was by Fervor chef Paul ‘Yoda’ Iskov who showcased native ingredients including smoked emu egg, kangaroo tail and sea celery in his creative truffle menu. Sunday brunch by Adelaide’s Jake Kellie included an incredible pear tart Fine with truffle Chantilly cream. The opening night dinner included Melissa Palinkas’ truffle mortadella and Aneliese Gregory’s potato truffle ravioli with chicken jus gras. Colin Fassnidge’s dinner started with canapes carved from a whole spit-roasted pig in front of guests.

The Festival Village Marketplace was brimming with delicacies to try and buy with tempting wafts of truffles, as well as wine, olive oil, roasted chestnuts, Shelter beer, liqueurs, sweet treats, spices and more.

The trained hunters from Australian Truffle Dogs demonstrated how they find the alluring truffle, people chatted with farmers and producers, caught up with friends old and new, huddled around fire pits and raising umbrellas during short rain showers. Live music created a fun festival vibe and the Main Bar was buzzing.

Truffle Kerfuffle was held from 23 to 25 June at Fonty’s Pool, Manjimup, Western Australia, in the most prolific truffle growing region in the Southern Hemisphere. It’s a true celebration of Manjimup’s prized black truffles, sought-after by chefs across the globe for their consistent high quality, impossible-to-describe taste and heady, earthy aroma.

Last year’s event was cancelled due to the pandemic and the response to this year’s Truffle Kerfuffle has been overwhelmingly positive from chefs, producers and event attendees.

Quotes attributed as indicated:

Jeremy Biessel, Chairman Truffle Kerfuffle Inc., Owner Fonty’s Pool
After the event was cancelled last year due to uncertainties surrounding the pandemic, I’m beyond thrilled that we’ve staged a safe and successful Truffle Kerfuffle festival. The wintry weather is part of it, and thousands of people rugged up and had a great time. It’s always hugely rewarding to see Truffle Kerfuffle come to life and see and hear the flow on benefits it has for the community and local businesses. Truffle Kerfuffle is a celebration of our truffle industry and all the amazing agricultural products grown in the Southern Forests and Valleys. It shines a bright light on our fantastic community.

Colin Fassnidge, Sydney:
I’ve never seen so much truffle in my life. Truffle Kerfuffle has been really great. Not only did I get to use as much truffle as humanly possible, but I cooked with incredible produce from the region – parsnips, potatoes, pumpkin, pasture-raised chicken, pork, marron and more. I did my first truffle hunt at Australian Truffle Traders which I loved – so many truffles in the orchard, it’s like an ATM! I was impressed with Hound and Hunter and what they are going there – David Coomer gave me a taste of his miso straight from the barrel, and I loved it so much I put it in the truffle butter for the chef’s cabin.

In the kitchen, Supper Road and Margaret River Tafe did a stellar job - it’s not easy to feed 250 people a five course meal and those guys worked so hard, and I’ve got to acknowledge Jimmy Callaway my sous chef too.

Truffle Kerfuffle is a fantastic festival – hopefully I’ll be able to come back and do it again sometime.

Analiese Gregory, Tasmania:
Returning to the truffle kerfuffle felt fun, wintry and cosy. All things I’m used to in Southern Tasmania. This year I really enjoyed the chefs demo experience where a young boy gave me Lilly Pillies he had foraged for me. Cooking for the opening night with Melissa Palinkas was a highlight too and of course using copious amounts of truffle and trying out new flavour combinations like seaweed and truffle for the first time.

Jake Kellie, Adelaide:
I’ve been using Manjimup Truffles for seven years, David Coomers truffles, and it was great to meet him finally. The winter weather at Truffle Kerfuffle is perfect for cooking on fire – my favourite way to cook. I’ve never had a cheering rock star reception like I got at Truffle Kerfuffle, it was so fun and really humbling. I loved using the region’s produce – even things like tamarillos which I hadn’t heard of before coming to Manjimup.

Melissa Palinkas, Young George and Ethos Deli, Fremantle:
It’s such a privilege to be a part of this festival. To cook with other talents from across Australia and of course show case our world class truffles over what I think is such a special weekend for WA people in such a unique place.

Paul Iskov, Fervor, Busselton:
Manjimup has the most incredible produce and first class truffles. It’s the people that we love and I’m really happy to be back in Manjimup. Doing a long table brunch is a very different experience for us, but we got to use all of our favourite producers – charcoal springs eggs, bravo apples, black solitaire truffles and more, and it was so nice to see everyone come out and enjoy a long brunch.

Tony Howell, chef based in the Margaret River Region:
It’s been a fantastic weekend. It was great to see everyone embrace the winter weather, rug up and enjoy themselves, and how can you not? Surrounded by delicious food and produce from the Southern Forests and Valleys, and really great wine too. Every chef who’s been on stage with me has been amazing, we’re having plenty of laughs, enjoying ourselves, and the punters have had a cracking weekend.
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The 11th edition of Truffle Kerfuffle (a not-for-profit community event that began in 2011) is a highlight on the Australian tourism and food-lover’s calendar.

Truffle Kerfuffle is proudly supported by the Western Australian State Government through Tourism WA’s Regional Events Program, Fonty’s Pool and the Shire of Manjimup.

Jimmy Callaway and Colin Fassnidge. Photo: Rachel Claire

Australian Truffle Traders

19/6/2023

Mel Booth. Photo: Sarah Hewer

Truffle season open and delicious tastings added to truffle hunts at new Hound and Hunter Fine Foods

Australian Truffle Traders, farm to door in 48 hours

Australian Truffle Traders in Manjimup, nestled in Western Australia’s south west, is unearthing first-class quality truffles daily, signifying that the short truffle season is in full swing.

Walking between the oak and hazelnut trees, following the trusty hounds with their noses to the ground, there’s nothing quite like carefully moving away the topsoil and breathing in the unmistakeable heady aroma as a perfectly formed, ripe truffle is revealed.

Join Australian Truffle Traders on a truffle hunt with trained dogs Gidgee, Max, Gunnah and Dusty, and then enjoy sampling delicious truffle products made from scratch using real truffle.

After the hunt, you’ll be directed to a new store and test kitchen Hound and Hunter Fine Foods, a partnership with WA Truffle Collective that offers truffle products developed by David Coomer, an acclaimed WA chef-turned-truffle farmer.

Gavin Booth, owner of family business Australian Truffle Traders, says that Hound and Hunter in Manjimup is a place to go to get a truffle fix all year round.

“We’ve enhanced truffle hunts by adding on a tasting experience at Hound and Hunter, such as freshly baked focaccia with lashings of truffle butter, truffle pate, truffle cheese and more,” Gavin says.

“There’s take home products such a venison, pork, truffle and pistachio terrine, duck rillette with truffle, red wine and truffle sauce, and more and it's always a good idea to stay for lunch at Hound and Hunter, either before or after your truffle hunt, to make the most of your truffle experience.”

Manjimup black truffles are accessible to everyone via Australian Truffle Traders www.australiantruffletraders.com/shop and www.houndandhunter.com.

Direct from the farm in Manjimup, freshly unearthed truffles are carefully cleaned, graded, sealed, cold-packed and shipped across Australia via express post with delivery in 48 hours (in most cases).

Deliveries outside of WA are sent on Mondays or Tuesdays by Express Post to avoid the risk of truffles sitting in an AusPost warehouse over a weekend.

Gavin says that there’s huge demand for his high-quality truffles.

“I woke up this morning to a hundred messages from all over the world, from Copenhagen to California, wanting truffles,” Gavin says.

“Truffles may ooze decadence, but they aren’t just for chefs and people who eat at fancy restaurants, they can be enjoyed by everyone.”

Gavin says that some of the best ways to enjoy truffles are also some of the simplest.

“Freshly shaved truffle over of creamy scrambled eggs has to be the food of the Gods. I also love adding sliced truffle to a good brie and baking it until it’s gooey.”

The short truffle season which typically ends late August or early September, means that now is the time to enjoy the world’s most decadent ingredient.

Visit www.australiantruffletraders.com for more information including tips for storing and using truffles, order truffles online and to book truffle hunts.

Hound and Hunter Fine Foods is open 10am – 3pm Wednesday to Sunday.

For trade and restaurant truffle supplies, Artisan Foods are distributors of Australian Truffle Traders truffles in Western Australia.

Hound and Hunter Fine Foods. Photo: Sarah Hewer

Margaret River Produce

4/5/2023

World’s best surfers savour a taste of Margaret River at the Western Australia Margaret River Pro

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.

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