This year’s Gourmet Escape was the hottest on record with temperatures soaring to 35°C on the Sunday. Fortunately the heat had no effect on the crowd levels and by the late morning the Gourmet Village was teeming with life. I was lucky enough to score front row seats to the first show on the main stage; the WA Signature Dish Final 2015 Cook-off.
For those of you who haven’t been following my coverage of WA Signature Dish this year, it is an annual cooking competition for amateur chefs that promotes Western Australia’s beautiful and abundant local produce.
Entrants must create a recipe that best represents our “State on a plate” using one or more of the “hero ingredients” from either the Gascoyne, Kimberley, Swan Valley & Surrounds or Peel regions.
I returned in an official capacity for 2015 to support the Gascoyne region and was so happy to see Jerolina Rankin progress to become the regional finalist. I met the lovely Jerolina last year on our trip up to the Gascoyne for the semi-finals and her passion and love for the region is endless.
I was told by insider sources that the judge’s votes were a very close call with all dishes being of an excellent standard, successfully showcasing the wonderful produce of their respective regions.
Of course there can only ever be one winner and it was music to my ears to hear the announcement that the winner for the WA Signature Dish 2015 is Jerolina with her Gascoyne seafood broth with Shark Bay wild prawns. Woo hoo!! Congratulations Jerolina and the Gascoyne producers!
After the excitement of the cook off, we headed over to the Buy West Eat Best stall to try some of the dishes ourselves. Sadly Jerolina’s dish had already sold out so we didn’t get to try it. Instead we ordered the dishes from the Kimberley and blogger Matt Cook’s dish from Perth.
We enjoyed both of the dishes and appreciated how hard the judges must have found picking a winner.
Historically my approach to attending the Gourmet Village has been to methodically visit every stall holder due to my well-known affliction with FOMO. It would be torture to see someone’s photo later that night on Instagram of a dish I didn’t get to eat! 😮
But due to a recent heavy burden of work related stress I have been a bit off my game leaving me with minimal tolerance to stand in the direct sun. Consequently the Boy and I used a more targeted approach to a couple of gluten free friendly stalls individually taking turns to line up in the sun while the other reserved a patch of shade.
Both dishes at the Bib & Tucker stall were gluten free friendly and it was hard to pick a favourite as they were both prepared and presented well. The charcoal roasted Blackwood Valley lamb shoulder was melt-in-your-mouth tender and was served with a dollop of charred eggplant purée, a dukkah crisp and pomegranate seeds.
The other Bib & Tucker dish was a pair of raw tuna tostadas; diced tuna served on a crisp tortilla with fresh avocado, green apple, radish and lime.
At the Genuinely Southern Forest stall they were promoting all the wonderful produce of the region. I couldn’t help but feel a little disappointment that they didn’t participate in the WA Signature Dish competition this year as their region has so much to offer. The gluten free option on their menu was smooth avocado, lime and cream mousse topped with candied macadamia crumble and a coulis made from rustleberries, boysenberries and raspberries.
We made one more stop for a dish at Voyager Estate before heading upstairs to the air-conditioned Platinum Lounge. Their ocean trout tataki was heavenly, the fish was so silky and soft. It was served on a bed of Japanese mushrooms, pickled vegetables, edamame beans and miso soil.
I was close to overheating by this point, which is odd for me as I usually tolerate the heat well. I put it down to my recent feeling of burn out. I thanked our lucky stars I had purchased tickets to access the Audi Leeuwin Platinum Lounge. We both entered the air-conditioned bliss with a simultaneous sigh of bliss.
The Platinum Lounge costs $230 per person, and in addition to access into a cool sanctuary you have unlimited food provided in addition to two glasses of Leeuwin wine. The food was set out in various stations positioned around the upstairs venue, nearly all of which were totally gluten free. Of course the first place we hit up was the oyster bar. An endless serve of oysters, what more do I have to say? I think we nearly ate our tickets worth in oysters alone.
The paella was filled with seafood and had a pleasant hit of spice which of course the Boy wasn’t too pleased about. He has delicate taste buds. I had cooled down under the blasting air con and was more than happy to polish off his spicy serve for him.
The charcuterie was also entirely gluten free and the chef had gluten free crackers on offer however the crackers were placed on the bread platter and thus likely to be contaminated with bread crumbs.
The cheese platter station was much savvier and the waiter kept the normal crackers and gluten free ones separate from each other. Seeing as I had already blown my dairy allowance out for the weekend I decided to push the boat out and share a serve of each with the Boy. There were four cheeses offered; Tarago River Jensen’s Red, a washed rind cow’s milk cheese from Victoria; Cantal Entre-Deux, an aged French cheese made from raw cow’s milk; Queso de Murcia Al Vino, a semi-hard goat’s cheese from Spain and some Stilton, a classic blue cheese from Nottinghamshire, England.
By this point we were well and truly stuffed. We sat back contentedly and contemplated the long drive home as the chef lit up a BBQ and started cooked seafood. And yes, it was all gluten free. I pondered for a millisecond whether we fit any more food in before lining up for more food with my new found fellow Coeliac from Lunch with my bestie blog.
I am so pleased that the WA Signature Dish competition has progressed to making it to the main stage at such a key foodie event. We are blessed to live in a State with such varied climates across the regions giving us an abundance of fresh produce that must leave other States envious. Once again I wish a massive congratulations to Jerolina and Chef Pete Manifis for winning and look forward to covering the competition again next year.
Chompchomp was the official blogger for the Gascoyne region for WA Signature Dish. She paid for access into the Audi Platinum Lounge in full.