It was my first Gourmet Escape visit thanks to Rekorderlig Cider and my sister was accompanying me whilst my hubby and son explored local farms. It was a rather early start driving down but we’d timed our arrival well before the main crowds arriving just before opening on the Saturday.We collected our bags with a magazine and wine tasting glass then queued along with other hungry and thirsty eventers at Leeuwin Estate waiting for the gates to officially open.
There was the initial rush to exchange cash for tokens to trade for food and drink during the event but then everyone relaxed and meandered along.
We used our Festival Guide book to plan what we’d like to watch and when, then decided to browse the exhibits in between. We noticed other people who were rather organised and staking their claim under trees on the lawn with picnic chairs and rugs to relax and pace themselves for the whole day.
After a wander through the first few rows of exhibits and tasting some yummy food including lobster we noticed how hot it was becoming so we decided we were in desperate need of refreshment.
The Rekorderlig star-shaped tent was ahead of us and we were lucky to score some bean bag sun loungers under an umbrella. You could exchange tokens for Rekorderlig hats a great idea in the heat today. We tried the Passionfruit Cider first which was icy cold (having been poured over ice) and sweet but still had the aftertaste tang of passionfruit. We lingered for a while longer taking in the atmosphere and then headed of for more experiences.
We watched cooking by George Calombaris and Matt Wilkinson at the Chefs Theatre and Adam D’Sylva in the Culinary Classroom.
After a while our tummies were rumbling so we chose to try two tasters for lunch. The first by The Studio Bistro exhibit where they served a Butterfield beef fillet, Cafe de paris and royal Blue chips. If the queue was anything to go by it was going to be good! The beef was tender and the cafe de paris melted beautifully over the steak and chips and we piggishly wondered whether to queue for more it was so good!
Then we wandered over to The Goanna Gallery and Bush Cafe exhibit for their beer braised ox cheek in a bun with trufle mustard remoulade and pickled onions. The combination of flavours packed a punch and the tanginess of the pickled onions complemented the tender braised beef perfectly.
We headed back to the Rekorderlig Tent for more refreshment only to find it was the busiest of all the exhibits so we had a bit of a wait for a drink. The staff were really patient with patrons and everyone was happy to be waiting in the shade of the tent. This time we chose the fruity Wild Berries Cider which was refreshing on this warm day.
Our next stop was to the Breville Tent for a Latte art class where we all had our own espresso machine to practice making cut love hearts and leaf latte art.
Wearily our day had come to an end and it was time to head on the long journey back to Perth. My sister and I took turns driving and as you can see the boys were knackered from the Animal Farm and all that jam tasting at the Berry Farm!!
We had so much fun and I’m really looking forward to next years Gourmet Escape!!