Dear member
I recently attended a long table lunch organised by the Nornalup Tourism Association as part of the Taste Great Southern festival to showcase some of the fantastic food from our region.
Executive Chef Michelle Forbes, Head Chef Drew Callender and Sous Chef Jo O’Sullivan came from Perth to prepare and serve the wonderful food at the historic Tingledale Hall, nestled amongst the Karri/Tingle forest and farmland between Walpole and Denmark.
Guests enjoyed canapés of crabs from Peaceful Bay and goats cheese from Redmond served in the new Tingledale Tennis Club Gazebo, before moving to the main hall for an entree of vitello tonnato, crab mayo, rocket, pecorino and crispy capers followed by a visually stunning main course of pressed brisket of beef from Albany and marron from Parryville served with sweet potato puree and bone marrow.
All of which left everybody thinking how could these truly creative dishes be topped?
Then along came the Tingledale wilderness pot experience: luscious chocolate mud cake, cherry gel, custard, raspberry and youngberry cream, choc rocks and choc sauce served in flower pots (a truly unique experience).
The afternoon was eventually completed by a wonderful selection of local sheep and goat cheeses. Each course was complimented by wines from Frankland, Porongurup and Denmark wineries.
It never ceases to amaze me what rural people can accomplish and what we can all enjoy in and from our own backyard that would rival food produced from any boutique area in the world.
So congratulations to Brad and the local ladies, and to Claudia and Jess, our young waitresses, on a job well done. Here’s to the next taste extravaganza!
Janine Phillips, Reference Group Member, Peaceful Bay
