Ocean Grown Abalone from Augusta. Photo credit: Pronto PR
Surfers savour the South West
Some of the world’s best surfers, the World Surf League organisers and crew savoured some of the South West’s finest produce at a function for Drug Aware Margaret River Pro at Surfers Point on Monday night.
The Augusta Margaret River Tourism Association invited Farm House Margaret River butcher, Garden Basket produce, Ocean Grown Abalone and 34 Degrees Blue to showcase their offerings, which were all beautifully prepared by Dany Angove Catering.
Event Director and Surfing WA CEO Mark Lane said that the nature of competition could sometimes limit opportunities to experience the great food of the region.
“The organising team and travelling broadcast crew work long hours and have little day-light hours to explore the area – often going between the event site and their accommodation,” Mr Lane said.
“Of course, if lay days are called, that’s a different story. But as we’ve had this year, the first five days have been pumping surf, the competition was called On, so everyone has been busy behind the scenes working.
“A function like this is great, they can hear from local producers, taste their food, and have a chance to socialise with locals and their colleagues.” Read more...
Some of the world’s best surfers, the World Surf League organisers and crew savoured some of the South West’s finest produce at a function for Drug Aware Margaret River Pro at Surfers Point on Monday night.
The Augusta Margaret River Tourism Association invited Farm House Margaret River butcher, Garden Basket produce, Ocean Grown Abalone and 34 Degrees Blue to showcase their offerings, which were all beautifully prepared by Dany Angove Catering.
Event Director and Surfing WA CEO Mark Lane said that the nature of competition could sometimes limit opportunities to experience the great food of the region.
“The organising team and travelling broadcast crew work long hours and have little day-light hours to explore the area – often going between the event site and their accommodation,” Mr Lane said.
“Of course, if lay days are called, that’s a different story. But as we’ve had this year, the first five days have been pumping surf, the competition was called On, so everyone has been busy behind the scenes working.
“A function like this is great, they can hear from local producers, taste their food, and have a chance to socialise with locals and their colleagues.” Read more...
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