GOURMET ESCAPE - a food journey

With a pocketful of gems we manoeuvred our way through the Gourmet Village, eating and sipping, stall after stall.  A bite here and a bite there, often stopping for a chat all the while discovering the magic that the South West and beyond are serving up.  Gourmet Escape is by far one of my favourite weekends on my culinary calendar.  

Here is a snapshot of some of my favourite stops on our journey .

Voyager Estate - Sashimi of tuna ponzu dressing seaweed toasted sesame and radish

Voyager Estate - Sashimi of tuna ponzu dressing seaweed toasted sesame and radish

Poach Pear and Linley Valley had all sorts of piggy goodness at their stall.  I have always been a sucker for Poach Pear's terrines and this time it was a pork and apple number served with homemade piccalilli.

Poach Pear and Linley Valley had all sorts of piggy goodness at their stall.  I have always been a sucker for Poach Pear's terrines and this time it was a pork and apple number served with homemade piccalilli.

That's Sam Ward cooking up a Blackwood Valley beef heart with ants!

That's Sam Ward cooking up a Blackwood Valley beef heart with ants!

Limeburners whiskey

Limeburners whiskey

Justin Bell and the Pinchos team were serving up an awesome little taster. Surtido de Pintxos Andalucian tomato soup with Px vinegar salt cod & potato croquette with goats cheese and honey chocolate and fig truffle

Justin Bell and the Pinchos team were serving up an awesome little taster. Surtido de Pintxos Andalucian tomato soup with Px vinegar salt cod & potato croquette with goats cheese and honey chocolate and fig truffle

Vasse Felix -  Pulled pork shoulder & Kimchee slide Cowaramup Foods -  BBQ'd lime salt WA tiger prawns family grown snow pea and sugar snap salad aioli Grilled haloumi snowpea salad lemon pesto


Vasse Felix -  Pulled pork shoulder & Kimchee slide
Cowaramup Foods -  BBQ'd lime salt WA tiger prawns family grown snow pea and sugar snap salad aioli Grilled haloumi snowpea salad lemon pesto

It's always a pleasure to see Andy Mc behind the bar again!

It's always a pleasure to see Andy Mc behind the bar again!

Lot 20's signature Espresso Highball gave a welcome caffeine kick.   A new take on an old favourite and topped with luscious meringue style foam with a sweet but salty punch.

Lot 20's signature Espresso Highball gave a welcome caffeine kick.   A new take on an old favourite and topped with luscious meringue style foam with a sweet but salty punch.

Whipper Snapper Distillery headed down and were serving up Crazy Uncle in a refreshing limey thirst quencher

Whipper Snapper Distillery headed down and were serving up Crazy Uncle in a refreshing limey thirst quencher

Gourmet Escape Poach Pear
Gourmet Escape This Little Pig Went to Market
Hay Shed Hill -  Crispy soft shell crab tortilla with smoky corn salsa chipotle mayonnaise

Hay Shed Hill -  Crispy soft shell crab tortilla with smoky corn salsa chipotle mayonnaise

The wonderful people from Eagle Bay Brewing Company joined forces with el Publico.  This collaboration saw the A team conquer a sell out Mexican dinner where they served up an exclusive Agave Ale using Agave plants, cinnamon, star anise and rye malts.  

The wonderful people from Eagle Bay Brewing Company joined forces with el Publico.  This collaboration saw the A team conquer a sell out Mexican dinner where they served up an exclusive Agave Ale using Agave plants, cinnamon, star anise and rye malts.  

A little birdie told me the Agave Ale might be available at El Publico so be sure to keep a look out. 

A little birdie told me the Agave Ale might be available at El Publico so be sure to keep a look out. 

Apple Daily Bar & Eating House - Smoked ocean trout from Huon with green mango salad him jam

Apple Daily Bar & Eating House - Smoked ocean trout from Huon with green mango salad him jam

Lot Twenty on Urbanspoon
Pinchos on Urbanspoon
The Apple Daily Bar & Eating House on Urbanspoon