FREE TAKE ME HOME
magazine 11 | SPRING 2018
Pedal power MAKE TRACKS DOWN SOUTH FOR WILDFLOWER SEASON
NOVEMBER 10, 10AM – 10PM
SOUTH WEST VINTAGE FEST
Whicher Ridge Wines, Chapman Hill Visit facebook.com/SouthWestPetanque
You don’t need to be a petanque superstar player to join in. Bring the family along and have some fun in beautiful surroundings.
NOVEMBER 10 to 11, 8.30AM – 12PM
SOUTH WEST PETANQUE CHAMPIONSHIPS
MARGARET RIVER GOURMET ESCAPE
Signal Park, Busselton Visit radiancesouthwest.com.au
Join parents, friends and family at the Busselton Foreshore to raise awareness for perinatal anxiety and depression.
NOVEMBER 11 , 8AM – 12PM
RADIANCE FESTIVAL AND PRAM WALK
Spring
REMEMBRANCE DAY
Caves House Hotel, Yallingup, Visit caveshousehotelyallingup.com.au
Join this yearly event, celebrating all things vintage with market stalls, a classic car show, vintage and collectable appraisal and great live music.
WITCHCLIFFE VINTAGE FAIR
NOVEMBER 11, 11AM
OPEN WATER SWIM SERIES
2018
Busselton: War Memorial, Victoria Square
From humble beginnings to record-breaking with seven times platinum single Let Her Go, this singer-songwriter has performed on street corners and stadiums to a combined audience of millions around the globe.
NOVEMBER 25, 2.30 – 8PM
PASSENGER AUSTRALIAN TOUR
Various venues in the Busselton and Margaret River region Visit gourmetescape.com.au
This extraordinary festival of food and wine attracts some of the world’s best chefs, sommeliers and critics. The Gourmet Village and Audi Gourmet Beach BBQ return, as well as a host of unique satellite experiences.
Busselton Foreshore (east of The Goose) Visit wa.swimming.org.au
Challenge yourself this summer in this popular open water event and swim alongside the historic Busselton Jetty.
NOVEMBER 17, 7.30AM – 12PM
LIGHT THE NIGHT BUSSELTON
Margaret River: Memorial Park
Celebrate the Christmas season by joining in this popular event. Bring a picnic and enjoy the festivities on the lawn.
DECEMBER 16, 7 – 8.30PM
DUNSBOROUGH CHRISTMAS CAROLS
DECEMBER 1 to 2, 7AM – 4PM
A great day held by the Disabled Surfers Association to enable everyone to have a go in the water.
DECEMBER 8, 9AM – 12.30PM
LET’S GO SURFING DAY
SANDMAN IV
Busselton Foreshore Stage and Amphitheatre
Celebrate the completion of the Busselton Foreshore redevelopment with a free family event. Bring your dancing shoes!
DECEMBER 8, 3 – 10PM
BUSSELTON FORESHORE – OFFICIAL OPENING
This 50km beach run reflects the regularity of astronomy, a race aligned with a full moon, a low, low tide and a perfectly timed sunrise.
Bunker Bay Visit disabledsurfers.org/wa/southwestbranch
Old Dunsborough Boat Ramp to Busselton Jetty, Visit mrtrailrunners.org.au/sandman
DECEMBER 23, 2AM – 8AM
This year Carols by the Jetty will be held on the new Busselton Amphitheatre Stage making for a spectacular show right by the Jetty.
CAROLS BY THE JETTY
Busselton Foreshore Stage and Amphitheatre Visit cornerstonechurch.asn.au
DECEMBER 15, 6 – 9PM
Reuther Park
Bring a rug and get into the Christmas spirit with live performances of your favourite Christmas carols.
DECEMBER 7, 7 – 8.30PM
CHRISTMAS CAROLS MARGARET RIVER
Busselton Golf Course, 277 Chapman Hill Road, Ambergate
Fun Golf day organised by the Rotary Club to raise funds for Cystic Fibrosis.
NOVEMBER 30, 6AM – 3.30PM
CYSTIC FIBROSIS GOLF DAY
Visit nationaltrust.org.au/places/ellensbrook
Historical Ellensbrook opens its doors following restoration works. Aboriginal dance and cultural story-telling, music, cheese-making, children’s games and tours around the surrounds.
NOVEMBER 24, 12PM – 3.30PM
ELLENSBROOK COMMUNITY DAY
NOVEMBER 24, 5 – 8PM
Pay your respects to those who have fallen for their country.
Raising funds for urgently needed blood cancer research, the event transforms the darkness into a sea of glowing light. Join in an evening of entertainment, before an inspiring walk along the iconic Busselton Jetty.
3 Oceans Winery, Metricup Visit macroevents.com.au
IRONMAN WA, IRONMAN 70.3 WA & IRON KIDS
Dunsborough Lions Park Visit naturalistesports.myclub.org.au
Come down to Yallingup to see a Long Board Surfing competition that was created in 1985 by Indian Ocean Long Board Club! All these years later, the competition remains one of the premier longboarding contests on the calendar.
SPIRIT OF CHRISTMAS FAIR MARGARET RIVER
Ironman WA is renowned worldwide for being the place to go for a personal best. With the addition of Ironman 70.3 WA it is an action-packed weekend not to be missed.
DECEMBER 1 to 2, 5.30AM – 11.30PM
YALLINGUP MALIBU SURF CLASSIC
Busselton Amphitheatre and Stage, Busselton Jetty Visit facebook.com/lightthenightbusselton
NOVEMBER 16 to 18
NOVEMBER 10, 8AM – 2PM
Retro vintage funky wares, antiques, books and records, fab food and vibes – and vintage cars too.
DUNSBOROUGH SEASIDE SCAVENGE
Druids Hall, Witchcliffe
NOVEMBER 17, 10AM – 2PM
Come down, clean up your community and trade the rubbish you collect (once sorted and catalogued) for the funkiest of pre-loved threads, books and more in the Seaside Scavenge pop-up market.
Dunsborough Foreshore, Centennial Park Visit seasidescavenge.org
XAVIER RUDD STORM BOY AUSTRALIAN TOUR
NOVEMBER 24, 3 – 10PM
Music will ring out of 3 Oceans Winery, as Xavier Rudd performs songs from his new album, Storm Boy. Support from The Teskey Brothers and Stella Donnelly will set the mood for a great night.
3 Oceans Winery, Metricup Visit macroevents.com.au
YALLS SUMMER FEST 2018
DECEMBER 1, 3 – 11PM
The Yalls Summer Fest headlines with the very popular indie-band The Jungle Giants, as well as other popular Triple J acts Holy Holy and Clews, with opening local acts The Blue Child Collective and Valentine.
DECEMBER 9, 8AM – 1PM
Yallingup Beach and Foreshore Visit facebook.com/yallingupmalibuclassic
A fantastic fun-filled day with terrific gourmet goodies, produce, arts, craft, local creations and lots lots more!
Signal Park and Busselton Foreshore Visit ironman.com
Reuther Park, Margaret River Visit surfsidechurch.org.au
Caves House Hotel, Yallingup Visit caveshousehotelyallingup.com.au/ special-events
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EVENTS THIS SPRING SPRING 2018 1
margaretriver.com
INCLUDED IN THE
In this issue
Free
Your Margaret River Region magazine
• see the stars at Gourmet Escape • have a Mammoth adventure • pour a glass of pure gold • discover the history of Caves Road
Your pull-out guide to what’s on this spring PLUS bonus mini wedding magazine
Award Winning Wines | innovative dining| weddings & events 7 Days a week for lunch | Bar & restaurant dining WA surf & Sports car gallery open to the public 7 days 2 SPRING 2018 | margaretriver.com
Award winning wines
innovative dining
spectacular weddings
barrel room event space
wa surf gallery
sports car gallery
open daily 10am - 5pm 61 thornton road, yallingup WA www.aravinaestate.com (08) 9750 1111
IMAGE Sean Blocksidge
Editor’s Letter Here comes the sun
A
fter what seems the longest winter I can remember (and I come from Scotland originally), at the time of writing this, the first spring-like days are beginning to occur. And I, for one, am celebrating that fact.
Why? Well it means that the Margaret River region is metaphorically waking up again and bursting into life. Actually, not even metaphorically. Just take a look at the cover of this magazine, and you'll see physical evidence of the fact: wildflowers are everywhere at this time of year. The Indigenous custodians of the land have a special word for this time of year - Kambarang - and we delve a little deeper to understand its significance.
The MRBTA acknowledges the Aboriginal people of Western Australia as the traditional custodians of this land, and we pay our respects to their Elders, past and present.
Spring also means a whole new foodie pantry to enjoy, from lamb to fresh veggies; if you're keen to try out some of the astonishingly good higher end restaurants in the region, we've got that covered with our round-up. November means Gourmet Escape round these parts, and this year's event is bigger and better than ever, with everybody's favourite self-taught cook, Nigella Lawson, returning to headline the best foodie event in Australia. The warmer weather also means we can step outside a little more often so why not give kitesurfing a go, or if that's a bit too adventurous, discover more about our local feathered friends, or go down underground in the incredible Mammoth Cave. We've got more than our fair share of award-winning winemakers in the region, from David Hohnen OA to a couple of newly celebrated young guns, Nic Peterkin (LAS Vino), Kate Morgan (Ipso Facto Wines) and Julian Langworthy If you're here to bag a reminder of your trip, there are plenty of places which allow you to take a piece of your visit back home with you, or invest in a local artist's work, like Kate Debbo (Margaret River Gallery). On top of all that, you can read about me learning some culinary skills at Cape Lodge - spoiler: I nearly chop off one of my fingers. So it's time to shrug off the rug, and get out there, people.
Gabi
magazine PUBLISHED BY PREMIUM PUBLISHERS 26 John Street Northbridge Perth WA 6003 (08) 9273 8933 EDITOR Gabi Mills gabi@premiumpublishers.com.au ART DIRECTOR Cally Browning cally@barecreative.com.au SALES MANAGER Natalie du Preez (0426 752 352) natalie@premiumpublishers.com.au PHOTOGRAPHIC Bianca Turri (info@biancaturri.com) Tim Campbell (timcampbellphoto.com) Elements Margaret River (elementsmargaretriver.com.au) CONTRIBUTORS Megan Anderson, Dianne Bortoletto, Norman Burns, Cassandra Charlick, Tom de Souza, Brooke Evans-Butler, Fergal Gleeson, Jennifer Morton, Emma Pegrum, Lizzy Pepper, Janine Pittaway. ADVERTISING ENQUIRIES natalie@premiumpublishers.com.au EDITORIAL ENQUIRIES gabi@premiumpublishers.com.au PRINTED BY VANGUARD PRESS
All rights reserved. No material published in this magazine may be reproduced in whole or part without prior written authority. Every endeavour is made to ensure information contained is correct at time of going to print. ©2018 YOUR MARGARET RIVER REGION MAGAZINE is published quarterly by Premium Publishers on behalf of the Margaret River Busselton Tourism Association. Visit premiumpublishers.com.au
Share pics, videos and thoughts during your stay via our social media. We’ll repost our favourites! The Margaret River Region
@margaretriver
@MargaretRiver #margaretriver
Plan and book your holiday with Your Margaret River Region local experts. Find us at the Busselton, Dunsborough, Margaret River and Augusta Visitor Centres, email welcome @margaretriver.com or call (08) 9780 5911, seven days a week!
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PREMIUM PUBLISHERS
WHAT YOUR MARGARET RIVER REGION GOT UP TO IN
Winter der - literally Going down un ta By @zam_mok
Your next blissful break - the beautiful Injidup Bay House, courtesy of @privatepropertieswa
The ever-popular Wyadup rocks looking spectacular. By @stumcmillanart places in the e of the must-visit Grab a cone at on reamery with ec region @simmosic l @rybkatwinsofficia
ave.
at Mammoth C
Local waterfalls we re opp this winters. By giving plenty of good Insta @margaretriver_pr oductions
shot by @ g waterfall in n n u st r Anothe sed river_expo margaret_
We'd love to share your instagram pics! Take a pic, make sure you use #margaretriver by September 1 2018 for your chance to see it featured in the next issue.
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Contents
Getting married?
51
SPRING 2018
Wine & Wineries 34 Young and talented
We've put together something extra special, just for you – Marry Me Magazine – celebrating all things wedding in the south west
38 Best chardys in the region 42 DIY winemaking 43 Wine news 44 Behind the bottle 47 A trip to Karridale 48 The purity business
Active & Adventure 84 The history of Caves Road 88 Try kite surfing 90 Adventure time 94 Adventures in the forest 98 Going offroad
Eat & Drink
Nature & Environment
14 Free forkin'
67 Day trippin'
18 The green and the gold
70 Local Hero - David Hohnen
20 High end dining
100 Fit in body and mind
Art & Wellbeing
72 Heart of the community
104 Meet the Kunnurra Kid
23 Food for thought
74 A Mammoth adventure
106 Home delivery
26 Lip service
76 Five reasons to visit the region
108 Rythm & bars
28 Kids and kegs
78 Gone twitching
110 Meet the Springfluencers
31 Margaret River Gourmet Escape
80 Understanding Kambarang
112 Local designer fashion
SPRING AWAKENING Reconnect and rejuvenate with three new mind + body spa packages. Designed to celebrate the season. BLISS | LUSH | RENEW 60 minutes, $165* per person
BOOK AT PULLMANBUNKERBAYRESORT.COM.AU/SPA *Offer valid until 30 November 2018, subject to availability. Cannot be combined with other offers. Cancellation policy applies.
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Have a forest adventure p94
History of Caves Road p84
What's on at the Margaret River Gourmet Escape p31
Go caving p74
map key
Try kite surfing p88 PICK UP YOUR MAP AT THE VISITOR CENTER!
Spring highlights SEPTEMBER MEET THE ARTISTS
How to spend SPRING in your Margaret River region FIND THE LATEST EVENT LISTINGS AT MARGARETRIVER.COM/EVENTS
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For the first time this spring, Margaret River Gallery is playing host to an artist residency. A residency enables the artist to utilise the gallery space as the studio while interacting with clients direct. Two local artists – Kate Debbo and Natasha Hill – are inspired by the everyday, which enables them to spontaneously create their work on site. The lounge area also within the gallery, provides an informal space for discussion and to engage with the artists. A special space in half of the gallery will be set up as the artist studio to provide a full artistic experience to visitors. Over the month of September, local
painters Natasha and Kate will engage with the gallery space to create a series of new works. Kate’s large gestural abstracts are playful expressions of life in full colour, whilst Natasha’s multi-layered, often subdued palette works are quiet mediations in paint. Meet the artists on Tuesdays, Thursdays and Fridays throughout September. Enjoy a ‘coffee on the couch’ whilst watching them at work in our informal and interesting space. Artworks produced will be for sale and exhibited in an ongoing exhibition of new works. // Margaret River Gallery, Shop 4 ,1 Charles West Avenue, Margaret River. Opening hours for Artists in Residence from 10am to 5 pm.
BLESS THESE BOATS
Those in the know are saying this may very
well be the best ever whale watching season, so to celebrate, join in the fun at the Port Geographe Blessing of the Fleet and Whale Festival. There will be market stalls, live music, decorated boats and much more. // Port Geographe Marina, September 15. Visit portgeographemarina.com.au
GET VOTING!
Blue Ocean Fish and Chips in Augusta is in the running to win WA's People's Choice best fish and chips award (they were ranked second in WA last year). If you've eaten their delicious fare, why not chuck them a vote and help bring the award to the region but hurry - voting ends on September 15, with winners announced in October. // Visit fishandchipsawards.com.au to vote.
WINE FOR DUDES CELEBRATES MILESTONE
This October, Wine for Dudes will be celebrating 15 years of fun, casual and informative wine tours in the exquisite south west. The Dudes journey began in 2003, with the goal of linking the young (and the young at heart), to local wineries, food producers and micro-breweries. The company has grown and flourished as Margaret River has too; constantly evolving with the shift in winemaking styles and customers tastes, to bring awesome experiences to visitors of the Margaret River region. Wine for Dudes’ unique point of difference
is their exclusive wine blending experience, where guests are encouraged to embrace their inner-winemaker, and get hands-on as they experience the effects of mixing different wine varieties, before being set loose creating their own concoction. Younger wine drinkers are becoming more discerning, seeking out new styles, tastes and experiences, and this has led to a rapid demand to customised private tour experiences. Visiting many producers, small and large, every day is different and unique, providing variety for customers, winery staff and tour guides alike. “Keeping it fresh and looking for new opportunities is key,” says Wine for Dudes owner, John O’Connor. “Make sure you check us out and jump on board for a unique experience down south.” // Visit winefordudes.com to find out more.
Goanna Cafe
Spring highlights
BEST MARKET IN THE LAND
Don’t miss the chance to pick up some delicious local produce, fresh fruit and veggies and other very special foodie delights at the Margaret River Farmers Market, which runs every Saturday from 8am til noon. It’s just been voted the best in the whole country and you’ll see why when you browse the friendly stalls and drool over freshly made baked goods, dumplings, coffee and juices. // Margaret River Education Campus, Bussell Highway, Margaret River, 8am to noon every Saturday. Visit margaretriverfarmersmarket. com.au
OCTOBER IN BLOOM
The Busselton Wildflower Exhibition is set to welcome hundreds of visitors when it opens its doors for the 93rd time this spring to showcase the best wildflowers from the region. The south west corner of Western Australia is renowned for having one of the richest and most diverse flora in the world and attracts visitors from around the state, Australia and overseas. The Busselton Wildflower Exhibition gives those unable to ‘go bush’ an opportunity to see a great variety of specimens. Wildflower enthusiasts can learn more about the local varieties with advice from botanists on site or visitors can just enjoy the sights and smells of the exhibition as they wander through the exhibition. Exhibition chairman Barry Oates says it is an opportunity to see wildflowers you couldn’t see anywhere else in the world. “It is a truly unique experience and a
great way for people to connect with part of Busselton’s community and history,” he says. The exhibition’s almost century-long success can be attributed to its ability to grow and adapt to the changing environment. Wildflowers on display are chosen by people who hold a one day ‘Pickers License’ issued by the Department of Parks and Wildlife. All pickers are conscious of the need to preserve native flora and pick responsibly. Rare and endangered species are not picked. “The exhibition provides a connection between the natural bush wildflowers and the community and whether people come to look or have a conversation with one of the experts on site, they go home thinking about the importance of preserving our wildflowers,” says Barry. The region’s wildflowers are ecologically significant, with more than 8000 species of wildflowers blooming in the region between
August and November, many of which can be found nowhere else in the world. Organised by the Uniting Church of Busselton, the exhibition also includes a photography display, local landcare nursery sales and advice and a Waterwise garden display. // Uniting Church, Kent Street, Busselton, October 4 and 5, 9am to 4pm.
ON THEIR BIKE
The Cape to Cape MTB Challenge is Australasia’s biggest competition of its type and the multi-stage endurance race is returning this year to celebrate its 10th anniversary. The course is specially designed to showcase the special opportunities for mountain biking riders in the south west – and makes for a lot of fun for onlookers too. // Cape to Cape MTB Challenge, October 18 to 21, various locations in the Margaret River region. Visit capetocapemtb.com.
CELEBRATE SPRING
If you’re in Augusta on October 20 or 21, drop into the Centennial Hall and marvel at the skills of the talented locals who have contributed to the 30th anniversary Spring Show. Sections include roses, bowls and vases, flowers, cut flowers, pot plants, hanging baskets, floral art, jams, preserves, cooking, fruit and vegetables, needlework, crocheting, knitting, spinning and weaving, woodwork, metalwork and photography. // Augusta Centennial Hall, Allnut Terrace, Augusta, 1 to 5pm (Saturday) and 9am to 3.30pm (Sunday). Contact Lorraine Monahan on 0407 426 900 or Wendy Shearwood 0403 831 702.
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SPORT FOR A CAUSE Local Dunsborough running coach, sports teacher, multi-sport athlete and mumof-two Jess Reynolds is embarking on a mammoth year-long sporting challenge to raise funds and awareness of Guillian-Barre Syndrome (pronounced Ghee-yan Bar-ray). Close family friend of Jess, Chris McEncroe, was recently diagnosed with Guillian-Barre Syndrome (GBS) - a rare neurological disorder in which the body’s immune system begins to attack the peripheral nervous system, causing weakness and paralysis of the limbs. Having witnessed first hand the devastating effect, physically, emotionally and financially, GBS has had on Chris, his wife Chelsea and three young children, Jess has set herself the colossal challenge of participating in 40 sporting events before she turns 40 (in a little over a year) to raise funds and awareness of GBS. // To show your support, please visit the Guillian-Barre Syndrome website and click on the donate button at guillainbarresyndrome.org.
Pictured (L-R) Jess Reynolds, Chris McEncroe, Chelsea McEncroe. Image courtesy of Black Bird Tale Photography @blackbirdtale_
GOOD TIMES • LONG LUNCHES LUNCHES • FUNCTIONS GOOD TIMES • LONG • FUNCTIONS
WEDDINGS • ROMANTIC GETAWAYS
Spring is in the air! There is no better place to enjoy such beautiful weather than at Caves House Hotel Yallingup. Why not join us for; breakfast, lunch, dinner or even one of our famous High Teas on our beautiful TERRACE, overlooking the heritage gardens, lazing back in White cane chairs as you enjoy delectable delights and sipping that perfect drink? W. Somerset Maugham, eat your heart out! Events this spring include: live music seven days a week, our hugely popular Vintage Festival (10th November) as well as our exciting Summer Fest (1st December)
18 Yallingup Beach Rd, Yallingup • Ph: 9750 1888 A/H: 9750 1830 caveshousehotelyallingup.com.au
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Spring highlights
LEST WE FORGET
NOVEMBER ADVENTURE TIME
Get ready for some adrenaline-pumping action as the Augusta Adventure Fest kicks off. The biggest adventure race weekend in the world comes to Augusta, incorporating ocean swimming, paddling, trail running and mountain biking. There’s also a new standalone races, team and junior race options. // Augusta Adventure Fest, Colourpatch Foreshore, November 3 to 4. Visit rapidascent.com.au for times.
ROLL UP, ROLL UP
The Great Moscow Circus is coming to town so get ready to see Australia’s top trial riders – The Flair Riders – as well as extreme high wire and the world’s best daredevil motorcyclists, Cage Riders. Experience breathtaking aerial performances and much more. // Moscow Circus, Gloucester Park, Margaret River, November 7 to 11. Visit thegreatmoscowcircus.com.au for times.
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Take time out during your vacation to pay respects to those who have made the ultimate sacrifice for their country. // Remembrance Day, November 11, 11am, Memorial Park, Margaret River.
REST, RELAX, RECONNECT Romantic, secluded, self contained chalets with candlelit sky-view spas, kingsize double beds and tranquil forest outlooks, on 240 acres of natural beauty.
FOODIE STARS FLOCK TO MR Much-loved food writer and TV cook Nigella Lawson will join Rick Stein, Monica Galetti, Skye Gyngell, Tetsuya Wakuda, and 40 culinary stars for the world’s most extraordinary festival of food and wine, the Margaret River Gourmet Escape, in November. Having fallen in love with the Margaret River region when she attended the event in 2016, Nigella will take part in a series of events over the festival weekend, including the iconic Gourmet Beach BBQ (Friday 16 November, Lunch and Dinner), Nigella’s Tea Party at Howard Park Winery (Sunday 18 November), as well as appearances and a book signing at the Gourmet Village at Leeuwin Estate (Saturday 17 and Sunday 18 November). There’s a raft of new events this year, which are sure to appeal to the Gourmet Escape’s wide fan base, including Fishtales with Rick Stein at Wills Domain, will provide food for thought - how sustainable is the seafood we’re eating? That’s just one of the topics local seafood producers will be discussing at this thought-provoking event, with a seafood
menu prepared by Stein’s son Jack and Seth James from Wills Domain, followed by a Q&A with Rick Stein. The heartbeat of the festival is the Gourmet Village, set on the stunning grounds of Leeuwin Estate Winery. Over the weekend of Saturday 17 and Sunday 18 November (11am to 6pm), the Gourmet Village will be food and wine central with more than 120 artisan food producers, winemakers and brewers from around Western Australia, alongside visiting chefs and wine experts. Guests can enjoy cooking demonstrations at the Chef’s Amphitheatre, hear intimate panel discussions at Consuming Conversations and enjoy live music. Children will have the chance to get their hands dirty, with kids cooking classes that will teach positive food habits through fun and interactive workshops. Tickets start at $40 with various packages available. // The Margret River Gourmet Escape, November 16 to 18. Visit gourmetescape. com.au for the full program.
R E ST, R E L AX, R ECO NNEC T Romantic, secluded, self contained chalets with candlelit sky-view spas, Kingsize
double beds and tranquil forest outlooks, on 240 acres of natural beauty.
231 Yelverton Road, Yelverton Margaret River Wine Region Phone (08) 9755 7110 or email reception@forestrise.com.au
231 Yelverton Road, Yelverton Margaret River Wine Region Phone (08) 9755 7110 or email reception@forestrise.com.au
WWW.FORESTRISE.COM.AU
Eat & Drink
Free forkin’ Seek out some local free range fruit, veg and other produce and you’ll be in for a treat, says Cassandra Charlick.
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S
pring has sprung and with it comes one of the most exciting times of the year for both producers and consumers. The days grow longer and chickens start laying again, Tender spring lamb is succulent and juicy and the vegetable garden is ripe for the picking. Think new season potatoes, asparagus, broad beans, sweet peas, beetroots, artichokes, radishes, green onions, zucchinis, chillies and edible flowers to name a few. For those with a sweet tooth or two, there’s fresh honeycomb, newlyreleased cheeses and locally churned ice-cream with berries and citrus infused treats. Tastebuds tickling yet? I’ve pulled on my gumboots on and got the low-down on the benefits from paddock to plate with some of the region’s busiest and passionate producers.
Award-winning journalist and author Michael Pollan’s answer to the age-old question of what we should be eating is simple: “Eat food. Not too much. Mostly plants.” There are a number of prolific plant growers whose veggie patches have been bursting at the seams thanks to their farming methods. Jodie Lane from Fair Harvest Permaculture Farm in Margaret River shares some of the secrets behind the produce that is brimming with vitality from their farm. Permaculture, says Jodie, is by nature organic if you look at the principles and ethics that it is formed from. Not producing on a scale large enough to warrant the administration and cost of organic registration, a quick wander around the farm and it is evident that the systems in place are as natural and eco-friendly as you can get. Essentially there are three ethics that permaculture practices are derived from: Care for the Earth (soil, forests and water), Care for People (self, kin and community) and Fair Share (limit consumption and reproduction). “The design principles are then simply taken from observation of natural healthy ecosystems,” says Jodie.” So, what are these design principles? 1. Observe and interact. 2. Catch and store energy. 3. Obtain a yield. 4. Apply self-regulation and accept feedback. 5. Use and value renewable resources and services. 6. Produce no waste. 7. Design from patterns to details. 8. Integrate rather than segregate. 9. Use small and slow solutions. 10. Use and value diversity. 11. Use edges and value the marginal. 12. Creatively use and respond to change. “If you go out into a healthy forest you will find that all of these things are in place anyway," she says. “All the plants and animals are interacting naturally – there is no segregation between trees, insects, animals, water sources. It’s essentially how we aim to work here on the farm. Everything interacts to make the whole system work in the best possible way.” From paddock to plate, the pair now use all of their produce on site in their tasty holistic health food. “This property is an evolution of ideas,” she says. “A lot of what we do is about personal health as well. The ethical focusing on caring for people are also about looking after our inner selves. Because at the end of the day, if you are not looking after yourself the rest is irrelevant.”
Regularly hosting retreats, private events and workshops where their food is devoured by participants, the farm will also be soon opening its permaculture campsite. Spring is the perfect time of year to enjoy lunches as the property, with the café open to the public on Fridays and Saturdays from October onwards. Follow their website or Facebook account for the latest updates on dates and times. Moving down to cooler climes in Karridale, Jo Wren at Patchwork Farm comes from a lineage of market gardeners. Girl power personified, she is enthusiastic about promoting sustainable agriculture, natural resource management and encouraging young people to choose a career path in agriculture. “It’s about creating a healthy growing environment. Healthy soil and working with the seasons will create happy veg,” says Jo. Which of course, creates happy people as can be seen by the faces of those that gather her heirloom produce: pumpkins, cauliflowers, beetroots, broccoli, beans – the list goes on. “People comment on how fresh and incredible the flavours are and how much longer the veg lasts than their supermarket shopping baskets. Sometimes I have literally been out in the farm picking the veg just hours before it’s bought”. Just visiting the region for a few days and dining out? Chances are that you have tried Jo’s vegetable bounty.
“I used to have 10-acres under crop and have taken it down to 2 acres. It’s all about interesting produce that people want to eat and chefs want to cook. I only supply locally now - direct to restaurant kitchens, a local wholesaler and to the public at the Margaret River Farmers markets” One of the kitchens she helps supply is just around the corner at Glenarty Road, where the demand for their tasty paddock to plate lunches has meant that the chefs need a little extra help from the garden. “In summer during the busiest period we have been so popular with visitors coming for lunch. We never imagined we would have ended up being restaurateurs as well as farmers,” says Sasha Foley, the winemaker and co-owner with her husband Ben. “Everything we grow here has both form and function. The hedges are bay leaf and rosemary, which taste great with our lamb. Our
FRESH AND NATURAL Left, Jodie Lane from Fair Harvest. Above, the delicious produce that the organisation grows in their vegetable garden.
You’re invited
BEHIND THE SCENES
Discover the vineyards Explore the wines Experience food pairings Daily tours at 11:30am (except Thursdays and Sundays). 331 Wallcliffe Rd, Margaret River. BOOKINGS ESSENTIAL Call (08) 9757 0888 or email cellardoor@capementelle.com.au
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Eat & Drink chefs are constantly harvesting from our gardens throughout the day – it’s food that is not only good for you but also tastes amazing.” With 1,600 ewes, they produce plenty of lamb to go with their veg in both the restaurant and for customers to take home for their own Sunday roast. With the vines producing all of the fruit needed for the wines and now hops for a beer collaboration with The Beer Farm, there is no shortage of tasks to keep them busy year-round on the farm. A quick visit mid-winter found tables full of chocolate ready to be packaged thanks to a guest appearance from bean-to-bar chocolatier Cailo.
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MEET THE ROADIES Right, Sasha and Ben Foley, the owners of Glenarty Road, where the demand for their tasty paddock to plate lunches is proving very popular.
“We have 160 macadamia trees producing fruit that were planted as a windbreak for the sauvignon blanc vines. A collaboration on our first chocolate macadamia bar with Cailo is putting them to good use”. With 250 other varieties of fruit trees around the property, they have a host of nectarines, citrus fruits and avocados to use in the kitchen and available at the cellar door. No produce goes to waste – the rest ends up in preserves and pickles, which can be found sitting alongside their own honey from hives on the farm and olive oil pressed from their own olive trees. “There isn’t really much left that we don’t make,” says Sasha. Moving on from Glenarty Road’s lamb, it is almost impossible to mention meat in Margaret River without David Hohnen’s name cropping up. An unassuming hero of the region, the quietly spoken farmer has been instrumental in the distribution and development of top quality
production essentially the pig is a four-legged chook. Pink, cheaper to process and happy in an indoors environment. That’s 97 percent of pigs in Australia – raised in a shed. It’s a cheap product of protein and there is no respect for the animal. “My pigs live the way a wild animal lives. In the open. The sows build nests, they swim in dams. They grow more slowly – twice as long as those not contained. I would be a vegetarian if I couldn’t do what I do.” Food lovers can purchase meat and small goods direct from David at the Farmers Market on Saturday mornings where his passion can be experienced firsthand. “We can’t avoid the fact that there is a disconnect between city and country, but on a weekly basis at the farmers market I like to bridge that connection. Margaret River has that opportunity. It is the window to the south west and the south west agriculture.” His products can also be purchased
g n i r p S
IS PERFECT BUNKERS WEATHER
DELICIOUS BREAKFAST AND LUNCH MENUS ABSOLUTE BEACHFRONT DINING
produce through his business The Farm House. His winemaking background is now best put to use crafting herb and spice filled sausages, smoked meats and honey brines for a range of cured and smoked goodies at the smokehouse. The butchery on site only sources free range and grass fed animals to prepare cuts of Arkady lamb, Harvey beef and his own herd of Big Red pigs that live the good life on his farm nearby in Forrest Grove. David’s pigs are nourished and cared for as humanly as possible. “I am not a preacher, I’m a hunter, and I put everything into practice," he says. "In large scale
throughout the rest of the week direct from the cellar door of McHenry Hohnen, which shares the building with the smokehouse and butchery. These are just a few of the producers in the region that eagerly anticipate the change in season, and have a passion and care for developing agricultural products that treat everyone concerned in the best possible manner. Replenishing and enriching the land for future generations, providing the most healthy and nourishing food for the public to enjoy on their plates and of course to ensure that the animals that live on this planet are also looked after with practices that ensure their happiness and health. For more information visit margaretriver.com
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BUNKERSBEACHHOUSE.COM.AU BUNKERSBEACHOUSE.COM.AU Farm Break Lane, Bunker Bay 08 9756 8284 08 9756 8284
Eat & Drink
The
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MARGARET RIVER PRODUCES HIGH QUALITY OLIVE OIL THAT TASTES LIKE OLIVE OIL SHOULD AS WELL AS CONTAINING THE HEALTH BENEFITS IMPORTED OILS LACK. DIANNE BORTOLETTO CHATS WITH ONE OF THE REGION’S SMALL PRODUCERS.
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etra Olive Oil Estate began as a retirement project in 1999 when Melina Somas’ parents planted some olive tree saplings in Yallingup. Fast-forward seven years to the first glorious pressing of olive oil and a year later, Petra Olive Oil Estate was officially opened. Petra, which means stone or rock in Greek, is a nod to Melina’s heritage and provenance to the land. When they were digging the three
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dams on the 30-acre property, they found natural granite rock and used it in the construction of the buildings on the estate. Petra Olive Grove has 1,200 olive trees; the fruit is handpicked and pressed on site in small batches, using only the first press to create ‘Extra Virgin’ olive oil. There are over 1,000 varieties of olives in the world. The Petra Premium Cold Pressed Extra
virgin olive oil contains eight different varieties of olives that they grow on their estate, a blend of Italian, Greek and Spanish varieties: Frantoio (Tuscany, Italy), Koroneiki (Greece), Kalamata (Greece), Leccino (Tuscany, Italy), Nevadillo Blanco (Spain), Pendullino (Italy), WA Mission (France/Spain/USA/Australia) and Picholine (France; used as a cross-pollinator). Myth-busting some olive facts, Melina explains that there’s no such thing as green and black olive varieties. “All olives start off green and as they ripen, they turn black. The green Sicilian olives you see in jars in the major supermarkets are dyed green – horrible thought isn’t it?” she says as I shudder. Melina says that many people regard olive oil to be healthy, but in fact it’s only quality extra virgin olive oil that carries the maximum health benefits. “The health benefits of extra virgin olive oil are well documented but what isn’t so well known is that many of the imported olive oils don’t contain the polyphenols - antioxidants - that generate the health benefits from healing sunburn to lowering cholesterol, blood pressure, and reducing the risk of heart disease,” Melina says. “Our oils are regularly tested and the polyphenols are measured in ‘ppm’. A typical extra virgin olive oil is between 100 and 250ppm and Petra Olive Oil averages 430 to 450ppm – the highest it goes to 500ppm,” Melina explains. “The imported olive oils, even those branded ‘extra virgin’ often have low ppm levels, as low as 50ppm or less in some cases. So it really does pay
to use quality extra virgin olive oil.” The award-winning products produced on the estate include early and late harvest oils as well as expertly crafted flavoured oils including lemon, lime, garlic, chilli, and herb. Melina said that the flavoured oils they create have a synergy with the land and the oils are usually flavoured with what they grow on the estate. “The citrus flavoured oils, the ‘Argumato’, are created by crushing the whole citrus fruit with the olives during the pressing process which creates an incredible flavour and crisp freshness that can’t be replicated,” Melina says. “Traditionally, lemons were used at the end of the season to assist in the cleaning of the granite wheels and mats in the ancient olive presses. The practice evolved over time into an annual celebration of the end of the season and the crisp tangy zing of the oil became highly prized for its distinctive taste.” To complement the olive oils, Petra makes a range of delicatessen items including olives, tapenade, pizza sauce, pistachio dukka, apple balsamic vinegar, and pasta sauce that is made by Melina’s dad. “Our ‘black oil’ is quite famous and absolutely delicious – we mix black olive tapenade with extra virgin olive oil to create a thick savoury sauce that can be used as a dip, on salads, fish and it’s really nice mixed into pasta, much like a pesto,” says Melina. It’s not just olive oils and deli items that make a visit to Petra worthwhile, they also make a range of natural cosmetic products, 17 in total including shampoo and conditioner, soap, facial wash, shaving soap, face and body scrubs containing crushed olive pips, facial moisturisers, lip treatments, gardeners hand creams, allpurpose moisturisers and baby oil. My favourite, the facial serum, is a blend of EVOO and avocado oil, jojoba, rose hip and vitamin E, as well as delicious smelling essential oils geranium, clay sage, frankincense and lavender to create a natural way to smooth wrinkles, complexion and repair skin tissue.Your face will love you for it. “Olive oil has been used since the beginning of time in beauty regimes – Cleopatra used to bathe in it!” All the estate-produced olive and olive oil products are sold at the Petra Shed Door and online. There are also dog-friendly luxury farm-stay guest units on the property that overlook the dams and olive groves; three queen suites and two deluxe king suites – giving you the chance to stay right in the heart of olive oil country.
Petra Olive Oil Estate 251 Sheoak Drive,Yallingup WA 6282 Call 0438 627 767 or visit petraoliveoil.com.au
Don’t miss these local olive oil and olive product producers EAGLE BAY OLIVES 521 Cape Naturaliste Road, Eagle Bay 08 9755 3188 eaglebayolives.com.au CORYNNE’S NATURAL SOAP 86 Commonage Rd, Dunsborough (08) 9759 1419 soaps.net.au/index.asp OLIO BELLO 36 Armstrong Road, Cowaramup 08 9755 9771 oliobello.com PUKARA ESTATE MARGARET RIVER 838 Metricup Rd, Wilyabrup (08) 9755 6160 pukaraestate.com.au
Jahroc Galleries is situated in the hear t of Margaret River and is the largest contemporar y galler y in the South West showcasing a diverse range of Fine Furniture, Fine Ar t, Jeweller y, Glass, Ceramic and Sculpture. It is home to award winning furniture designers/ makers JahRoc Furniture who use local specialty timbers to hand craft their bespoke designer furniture. Visit Jahroc Galleries and f ind out why all that do, leave inspired.
VASSE VIRGIN 135 Puzey Road, Wilyabrup 08 9755 6111 vassevirgin.com.au WHIRLWIND OLIVES 12251 Bussell Highway, Karridale 0429 503 545 info@whirlwindolives.com.au whirlwindolives.com.au WULURA 1071 Wildwood Road, Yallingup 08 9755 2121 sales@wulura.com.au wulura.com.au
Did you know . . . Why Extra Virgin Olive Oil is the best? Extra Virgin Olive oil is the highest quality olive oil classification and is made by crushing olives just once and extracting the juice. It is the only cooking oil made without the use of chemicals and industrial refining.
Open daily 10am-5pm 83 Bussell Highway, Margaret River Ph. (08) 9758 7200 E. info@jahroc.com.au margaretriver.com | SPRING 2018 19
www.jahroc.com.au
high
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Fancy treating yourself to some extraordinary chow while you're in the region? Janine Pittaway has some suggestions about where to blow your budget (and waistline, come to think of it).
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Margaret River getaway provides an excuse to splurge on fine wines, long lunches, cheese platters to die-for and gourmet delights. Worry about your waistline and bank balance when you get home. Here’s our recommendations for living the high life while you’re staying in the region.
WINING AND DINING
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TOP TUCKER This page, and right ,Vasse Felix's new menu, created by chef Brendan Pratt includes dishes like lamb, koji, onion and black barley. Opposite top and bottom, you'll dine like royalty at Aravina Estate. Opposite middle, Food by the Chef (image by Ines Pandzic).
Exclusive food and wine experiences are a speciality of local luxury providores, Experiencesmith. Their tantalising offerings include a progressive lunch at iconic wineries, chocolatiers and cheesemakers; and an Ultimate Day Wine Experience with private plane transfers from Perth, private tours, tastings, and lunches with museum wines. The company has also created exclusive signature food, wine and adventure experiences for Smiths Beach Resort and there are some super high-end experiences for November’s Margaret River Gourmet Escape. A gourmet cooking class is a great way to really appreciate the region’s produce. Cape Lodge is renowned for its private country house accommodation and high-end dining. Chef Tony Howell shares his passion and for Margaret River produce in a cooking class series, which includes a long table lunch. They’ve just launched a Culinary Boot Camp for those serious about their shucking, filleting, boning and basting. (see page 25 for details). Earlier this year, Yarri restaurant opened in Dunsborough. It’s a stylish and relaxed onestop-shop for lunch and dinner, afternoon and evening drinks and special occasions. Chef Aaron Carr has created a visually appealing and perfectly-balanced modern Australian menu, featuring the best seasonal produce. A luxury escape in Margs should include at least one iconic winery experience. Leeuwin Estate’s new head chef Dan Gedge began his career in the UK with the Rick Stein
Group before discovering an affinity with the south west. Dan continues the Leeuwin Estate food philosophy of combining exceptional seasonal West Australian produce focusing on flavour, texture and aromas,with the Estate’s current and museum release wines. The winery recently completed a major refurbishment which they treated as a heritage restoration. A steel and glass pergola over the verandah extends the Leeuwin Restaurant’s alfresco dining, and a private dining room has been added. The Art Gallery, originally a barrelroom cellar, showcases the collection of contemporary Australian artworks that feature on the labels of the Estate’s famed ‘Art Series’ wines.Visitors can enjoy a range of experiences, including behind the scenes tours, wine blending, and tutored food and wine pairing. Immerse yourself in a culinary and wine journey at Vasse Felix. Choose how you would like to enjoy the winery with one of their many mouth-watering tour, tasting or dining options. Tours include guided estate tours, meeting the winemaker, a five-course paired tasting menu, visiting the coastline (before heading to the vineyard on the Cape to Vine Tour with Cape to Cape Explorer Tours), and a chardonnay deconstruction tasting. The Vasse Felix Restaurant, headed by talented young chef Brendan Pratt, has recently launched a new set menu to complement Margaret River’s key varieties. Wine Lounge guests can enjoy wines by the glass from the Enomatic, which allows rare and museum wines to be poured in perfect condition. The extensive biodynamic garden at Cullen
designs in nature
Wines inspires their kitchen team, lead by executive chef Iain Robertson. As well as enjoying a gorgeous lunch in the warmth of the timber dining room, visitors can enjoy a nextlevel food and wine experience, which includes a range of exclusive new release and highly sought-after back vintage Cullen Wines drops matched with a delicious set menu.
jewellery designed and handmade in Margaret River Open Daily 10am - 4pm 611 Boodjidup Road 08 9757 6885 info@payetgallery.com.au margaretriver.com | SPRING 2018 21 www.payetgallery.com.au
Eat & Drink LIVING LUXE Clockwise from top left, Injidup Bay House, one of Private Properties' beautiful holiday homes; Leeuwin Estate's gorgeous food (image by Frances Andrijich); one of Smiths Beach Resort's holiday villas.
Wills Domain is a must-do for food lovers. Heading up the kitchen is talented chef Seth James, who delivers beautiful food with depth, and a focus on seasonal produce. Enjoy a leisurely five or seven course degustation or a la carte menu while gazing over the Gunyulgup valley vines. Aravina Estate recently welcomed back Tony Howell as executive chef and the
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restaurant’s seasonal menu is bursting with local produce and new innovative dessert offerings. Tony’s famous sashimi is back on the menu and receiving accolades already. Aravina is designed for VIP experiences. For true high flyers, the winery has a dedicated helicopter landing pad for five or more helicopters to land at any one time; also offers gourmet cooking classes, provides stunning views
from VIP terrace seating; plush velvet chairs with Plumm crystal stemware in the private tasting room, and displays of luxury classic cars. Other notable restaurants to add to your high life wish list are Amelia Park Restaurant, Arimia, Clairault Streicker (try the private wine and canape tasting experience), Flutes Restaurant, Lamonts, Miki’s Open Kitchen, Studio Bistro,Voyager Estate (which received an outstanding review in August by prominent food reviewer Rob Broadfield), Watershed Wines, Wise Vineyard Restaurant, and Xanadu. If you’re travelling with friends or family, let the chef come to you and prepare a multicourse dining event where you don’t have to lift a finger! Chef George Cooper from Food by the Chef provides guests with a Michelin-star
private dining experience. If you literally want to live the high life, Scenic Helicopters’ Beach Romance package flies you to a secluded beach location for a gourmet picnic hamper and bubbles, or book a tailored wine tasting and lunch by air.
STAYING If you fancy staying in a luxury holiday home with the choice of dining in on Margaret River gourmet produce, or hiring in your own personal chef, try Private Properties. They’ll even stock the pantry before you arrive. Director David Moyes said the company had just released a stunning new holiday home with the wow-factor. “Iconic Injidup Bay House is one of the most remarkable homes in the south west and it’s now available for holiday makers to experience." It’s a showstopper, architecturally built in a contemporary rustic style that gives it great
character, with six bedrooms, five bathrooms and a track to the beach. “It also includes a swimming pool, wine cellar, kids’ cinema room, pool table, poker room, in-ground trampoline, and sweeping views across bush and Injidup beach,” he says. Private Properties has 100+ luxury holiday homes available from Eagle Bay to Flinders Bay, and appeals to high-end holidaymakers for their attention to detail, personal service and care provided. If you love a gorgeous hotel, Margaret River has them in abundance. Pullman Bunker Bay’s beachfront location, bungalow style villas, stunning restaurant and spa are a great treat. Empire Spa Retreat’s 10 luxury suites offer complete privacy, and Injidup Spa Retreat’s adults-only villas include a private plunge pool and stunning ocean views. Smiths Beach Resort, a Small Luxury Hotel of the World, also boasts beachfront luxury, spacious stylish apartments and stunning infinity pool.
TOURING IN STYLE We are truly spoilt for choice for luxury drives to get you to your wining and dining venues in luxury and comfort. Margaret River Tours, Margaret River Vintage Tours, Cellar Door Winery Tours and Margaret River Unplugged are all very wellrespected and knowledgeable tour operators in the region. There are others too, including MR Chauffeurs, Go In Style, Margaret River Discovery Co, Top Drop Tours, My Driver and Experience Smith who all have vehicles and drivers to make your journey as special and the destination. Many tour operators are happy to introduce you to the main wineries as well as ones that are a little more off the beaten track. For a full day's tour, you'll enjoy lunch at one of the destinations along the way, making it a special part of any visit to the Margaret River region. To find out more about the tours available, visit margaretriver.com
Eat & Drink
Food for thought - A ROUND-UP OF ALL THE FOODIE NEWS IN THE REGION. BY GABI MILLS.
BEST in SHOW Margaret River Farmers’ Markets scoops the top honours in delicious. Magazine's Produce national awards. By DIANNE BORTOLETTO.
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oing the region proud every week but never more so than at the 2018 delicious. Magazine's Produce Awards for winning most Outstanding Farmers’ Market in Australia is Katrina Lombardo. Kat, as many locals call her, is contracted by the not-for-profit Margaret River Regional Producers Association to organise the Farmers’ Markets that take place every Saturday morning at the Margaret River Education Campus on the Bussell Highway, just south of the township. As many visitors to the region have discovered, this weekly treasure trove of local produce and artisan suppliers is a highlight of any time spent in the area, so for the market to win on such a prestigious national stage is a big coup for the south west of WA. An elated Kat says it was an absolute thrill to be trophy winner at one of the country’s most respected food industry awards. “It’s a bit surreal to be honest. WA is so far away from east coast so it’s lovely to be
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GONE FISHIN' acknowledged,” Kat says. “It’s about celebrating farmers and all their hard work and celebrating their beautiful seasonable produce. The Farmers’ Markets gives them a place to sell their produce and connects them with the community,” Kat says. “It’s wonderful to be part of such a beautiful community that values fresh, seasonal, affordable food. “The Margaret River Farmers’ Market shines because of this – it’s a really authentic story that doesn’t waiver too much from what its all about. It’s a fresh food market and that’s something we’ve consciously kept true to,” she says. The Farmers’ Market has a set of strict rules for stallholders including the fact that they must make or grow themselves anything on sale. “It’s also a positive way to educate people about seasonality, low food miles and sustainable agriculture – I think we still have a way to go to understand what that’s really about, but we’re getting there.” The Margaret River producer of Arkady Lamb, Tom Hayward from the Farm House, was named as finalist in the ‘From the Paddock’ category. “It would be great to see more Margaret River producers apply and be represented in the delicious. Produce Awards because what we produce in this region really is wonderful,” Kat says. Visit the award-winning Margaret River Farmers Market every Saturday from 8am til noon.
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ver wanted to discover the best local fishing spots and learn a little more about the region's culture? Why not join a private tour and customised experience with Cape Cultural Tours? Book a native food experience and you'll be treated to an unforgettable gourmet BBQ lunch or sunset dinner, with native foods tastings. You'll find out what's in season and hear food stories in a private outdoor venue, overlooking Cape Naturaliste. Offering unique cultural insight into the region and its traditional people, the friendly team at Cape Cultural Tours can arrange a bespoke tour, just for you. From 'catch and cook' fishing tours and coastal foraging to bushfood-inspired food events, just get in touch to arrange one of the most memorable and authentic tours you'll experience in the Margaret River region. Alternatively,if you're staying in Dunsborough, the Koomal Dreaming tours allows visitors to experience Wadandi and Bibbulam country through the eyes of the traditional owners. To find out more about customised tours, visit capeculturaltours.com.au/private-tours
On the chopping board
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ver since an unfortunate audition for MasterChef, which I don’t want to talk about, I’ve fancied myself as a bit of a dab hand when it comes to cooking. I’ve watched all the shows, got all the books and even interviewed some of my cheffy heroes over the years. So when the chance to join the inaugural foodie boot camp at beautiful Cape Lodge came up under the tutelage of Chef Tony Howell, well, I didn’t think twice. After freshly baked croissants and coffee to kickstart our morning, my fellow culinary students and I stood at our beautifully arranged cooking stations at the back of the hotel’s dining room. Chef Tony’s hard-working staff had, we were told, stayed up til 2am to prep all the bits and pieces we would need during this full day of skills acquisition, so that meant hand-dicing times eight lots of chilled butter, measuring out enough flour to make piles of rough puff and sweet shortcrust pastry, and sourcing some truly beautiful local snapper. But I’m getting ahead of myself. The first challenge was to put on the proper chef ’s aprons we were all given (and could take home afterwards). If the way I navigated this relatively simple task was anything to go by, today was going to be interesting.
We weren’t there just to work through theoretical dishes - what we worked on would be served up at the end of our travails as a delicious (hopefully) four-course late lunch. So the incentive not to mess up was strong and, judging by my fellow would-be chefs, we were all keen to catch Chef Tony’s eye as star pupils. The menu du jour sounded right up my street: a seafood trio (Franklin harbour oysters, snapper ceviche and butter-poached Pemberton marron), followed by Lilydale chicken with Parisian gnocchi and Manjimup truffle, a rack of Arkady lamb with crushed celeriac, baby carrots and a mint gel, rounded off with a decadent chocolate tart with strawberry mille-feuille. Easy, right? On closer inspection, that meant a lot of quite impressive skills being added to our repertoire over the next few hours: think pastrymaking (shortcrust and rough puff), oyster shucking, filleting a whole fish, gnocchi-making, celeriac crushing, lamb rack-trimming and chicken dismantling. To achieve all this it was essential to have the right tools, and that meant a seriously sharp set of knives, among other things. As it turned out, I was the Student Most Likely to Remove Digits with these lethal weapons. During an early lesson in correct chopping, I
lifted my eyes in a smug fashion as I sliced a small piece of crisp apple. Except I was no longer slicing the apple. I was slicing my finger. Ho hum. At least I had the obligatory blue Band-Aid to prove my cooking chops. As the day progressed, we all settled into our roles as Chef Tony’s sous-chefs, creating, before our very eyes, really great buttery pastry that lined tins and was whisked off to the kitchen’s fridge, ready to be filled with chocolate. Next we were given a new deadly piece of kit: an oyster shucker. I was on home ground here, I thought. I spent most of the early 1990s eating oysters in London and even had my own shucker at one point. The Franklin Harbour oysters were chunky beasts and, once Tony had shown us the point of entry, we valiantly wrestled with them, showering each other in flying pieces of oyster shell until, miraculously, the inner treasure was revealed. Tony showed us brilliant tricks of the trade, like how to make perfect beurre blanc, the wonders of celeriac, surely the world’s most under-loved vegetable, and the delicate beauty of a perfectly poached local marron. We sometimes watched the master at work, but mostly were expected to get busy behind our work stations. I loved finally jointing a chicken, breaking down the Lilydale bird down into its separate components without ending up with a mashedup pulp as in the past. Filleting a large pink snapper for the ceviche was deeply satisfying too - the anatomy of this noble fish proving more than a match for our nascent knife skills and yet we all ended up with a more than passable fillet to offer up to Chef. We pared the bones of a delicate lamb rack until they gleamed, and were shown how to make Parisian gnocchi, a new one on me but definitely worth a go as a new twist on a side dish. My fellow students were as engaged as me and when we finally all sat around to enjoy the fruits of our labour, cooked brilliantly by the Cape Lodge kitchen crew, we were rightly proud of our achievements. The Cape Lodge foodie boot camp was the perfect introduction to augmenting kitchen skills and insights and thanks to Chef Tony’s friendly and non-patronising teaching style, would suit any would-be Nigella or Rick as a special addition to a weekend down south (especially if you, like me, chuck in a stay at the hotel too). Upcoming classes include Spring Lamb (September 15), Healthy Cooking With Spices (October 20), French Bistro Classic Cooking (November 10) and Festive Season Menus (December 8).Visit capelodge.com.au to book. margaretriver.com
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Eat & Drink
LIP SERVICE Get ready for abalone to make a splash on menus local fisherman Brad Adams has created a world-first, innovative, sustainable way to harvest these tasty treasures of the sea, just off the southern coast.
SEA HARVEST Brad Adams of Ocean Grown Abalone has established the first sustainable abalone ranch in the world, just off Augusta.
By NORMAN BURNS | Images: COURTESY OCEAN GROWN ABALONE/BRAD ADAMS.
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or a fish-like creature that’s covered in shell, let’s get one thing clear. An abalone is not a shellfish. The abalone is, in fact, a reef dwelling snail - and a delicious one at that. The abalone is also worth its weight in gold as a sought-after delicacy in Asia, particularly China, which is where WA fisherman and entrepreneur Brad Adams comes in. Brad can’t recall the first time he tasted abalone, but even as a young child he always wanted to be an abalone diver and follow in the footsteps of his late father Terry, who pioneered the WA commercial abalone diving industry in the 1960s. Now Brad, together with partners and investors, is doing some pioneering of his own in the industry, by successfully establishing Ocean Grown Abalone (OGA), the world’s first sustainable abalone ranch, in the seas off Augusta. “I actually have no recollection of first tasting abalone so it must have been part of my diet from a very young age,” he says. “I still enjoy eating, cooking and sharing it with people today. I got my PADI dive ticket
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at age 12 and have logged thousands of hours underwater ever since,’’ says Brad, whose two younger brothers Darren and Nathan are also abalone divers and manage the family’s licence. “There was a bit of competition when we were all commercial abalone divers a few years ago, as we were diving separate licences, fishing the same areas,” says Brad. “Now I have gone in a different direction with the ranching of an abalone business, where the ‘hunting’ element has been removed and now farm the ocean, tending the crop.” Diving for abalone is potentially a risky business. As well as the challenges of working underwater, there is also the threat of great white sharks or, as he calls them, the grey suits. “You don’t stay in this game for long or have success if you think about the grey suits all the time,’’ says Brad. “I enjoy the varied weather conditions we dive in and once in the water I go into work mode and never even give sharks a second thought. Time when diving goes so quickly when working underwater that two hours seems like only 10 minutes on land.”
OGA takes juvenile abalone grown over 18 months at the 888 Abalone PL Hatchery in Bremer Bay and then transplants them onto artificial reefs in Flinders Bay off Augusta. When ready - and with a three-year turnaround patience is the key here - the abalone, plump and juicy, are harvested, flash frozen and whipped off to top restaurants and seafood retailers throughout Australia and Asia. OGA hopes to eventually harvest 100 tonnes of abalone a year (globally, around 5,000 tonnes is gathered from the wild). Abalone fetches around $27 a kilogram, well down from nearly $50 several years ago, and, like all commodities, is sensitive to fluctuations in the global economy or environmental issues that affect supply and demand. China’s domestic output from farmed abalone has also increased dramatically, but this is where OGA can play its trump card with ‘quality over quantity’; supplying abalone of the highest quality from WA’s pollution-free seas to the high premium market. “The OGA abalone ranch in Flinders Bay is where two of the world’s great oceans - the
Southern and Indian - collide to provide pristine, clean, nutrient-rich waters that provide unrivalled environmental conditions in which to grow the world’s most premium abalone,’’ says Brad. Brad says OGA’s biggest market potential is Asia, particularly China. “The Chinese regard abalone as one of the ‘five treasures of the seas’. It is seen as an important food to have at celebrations, such as weddings and important business meetings, to show face (respect) from the host to invited guests.’’ WA has 15 species of abalone (or haliotidae in scientific terms) but just three - Roe’s abalone (Haliotis roei); Greenlip abalone (Haliotis laevigata) and Brownlip abalone (Haliotis conicopora) – are large enough to be fished. OGA concentrates on the Greenlip abalone, which are first harvested wild from the ocean. When they reach 40mm, the abalone are ready to return to the wild and their new homes at OGA’s purpose-built reefs off Augusta. The artificial reefs also attract many other species of fish, including dhufish, wrasse, King George whiting and rock lobster, a win-win for the marine environment. “We then let Mother Nature take over and the abalone grow as nature intended on those reefs, feeding on the abundant seaweeds drifting past for up to three years," says Brad. "Our dive teams then harvest the abalone at an average size of 350 grams, or 130mm in length. “The product harvested is exactly the same high quality product and there are no restrictions on how many you can harvest, as there are in the wild fishery (who have quotas set by the
FIVE
This delicious, locally sourced meat of the sea is one of the most ways to eat versatile of all seafoods. And here’s ABALONE a tip - freezing abalone can help tenderise the meat.
1 BBQ, MEDITERRANEAN-STYLE Flash sear on a hot BBQ, and then drizzle over a dressing of olive oil/lemon juice/ minced garlic and serve with crusty bread. 2 ASIAN-STYLE #1 Grill, then slice the meat and add to an Asianstyle salad with namjin dressing (aThai mix of palm sugar, fish sauce, lime juice and chilli).
Department of Fisheries to ensure the resource remains sustainable).” The live, fresh abalone are taken to OGA’s processing factory in Augusta where they are ‘shucked’. When Leeuwin Estate head chef Dany Angove introduced OGA’s product to three-star Michelin chef Mossimo Bottura at the Margaret River Gourmet Escape last year, the Italian was ‘blown away’. “He said it was the most amazing seafood he’d ever tasted. He called it the ‘meat of the sea’,” says Dany. Brad’s favourite way of preparing abalone is sashimi-style. “Slice a fresh abalone thinly and serve with wasabi and sashimi soy sauce… delicious.You get a uniquely flavoured taste of the ocean, with a texture that is indescribable, firm but tender at the same time,” he says. Visit oceangrown.com.au
3 ASIAN-STYLE #2 Thinly serve a fresh abalone and serve with wasabi and sashimi soy sauce (a sweeter version than traditional soy sauce). 4 PAN FRIED Take fresh abalone, slice into medallions, coat in a mixture of flour, pepper, salt and then pan-fry in a blend of butter and canola oil until golden brown. 5 STEAMED ABALONE, CANTONESE STYLE Clean the abalone, return to the shell, garnish with julienne ginger and finely chopped garlic and steam for 3-5 minutes. Before serving, splash over a tablespoon of soy sauce mixed with hot oil, julienne spring onion and coriander.
New World Winery of the Year TASTING BAR • WINE LOUNGE • RESTAURANT • THE VAULT • ART GALLERY • TOURS Open Daily 10AM - 5PM Caves Road (Cnr Tom Cullity Drive), Cowaramup WA 6284 margaretriver.com Phone 9756 5000 Restaurant Reservations 9756 5050
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Eat & Drink
& kegs
Brewhouse
Kids
The Margaret River region’s breweries are fun for the whole family, says Lizzy Pepper.
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t’s International Children’s Day on October 24. “But that’s EVERY day in our home,” I hear you cry. Mark the occasion at one of the excellent family-friendly breweries where youngsters, adults and friends can all enjoy a relaxing afternoon.
Cheeky Monkey It’s a Mecca for parents with little kids, thanks to the gargantuan fully-fenced playground. Grab a sun-drenched table with a playground view, order some pizza, pints and Oreo-topped milkshakes and everyone is happy. The grommets will love the bonus kids pack that comes with
Cheeky Monkey
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their meal. There’s live music every Saturday during the warmer months. Look out for their seasonal beer releases; a Double IPA and Peach Gose (said to replicate the spirit of spring). A new production brewery is set to open in Vasse in November, and they plan to offer brewery tours. Thrill seekers: Scenic Helicopters operate here once a week when the weather is good. Cheeky Monkey, 4259 Caves Rd,Wilyabrup
Brewhouse “We built this as a place where we’d want to hang out” says Iliya Hastings, co-owner of Brewhouse. Set on the river bank in Margaret River, on the edge of the forest, it’s easy to unwind here. The playground is simple yet perfect – a wooden boat and lookout encourage kids to use their imagination. Kids stand to win a meal and ice cream in the weekly colouring in competition, and the whole family can enjoy live music on Sundays. The food is excellent – we’ve a special fondness for the ‘Han Solo’ menu but the pizzas and kids meals are great too.
Brewhouse recently hosted the Cabin Fever Backyard Brewing Tournament, and the winning brew, a raspberry wheat beer, will appear alongside their seasonal range. Brewhouse, 35 Bussell Hwy, Margaret River
The Beer Farm The Beer Farm is where the cool kids hang out; a shed on a working cattle farm that’s had the perfect makeover. There are pinball machines, Pacman and couches to laze on. Outdoors, there’s footy and giant Jenga to play. Have you seen Instagram videos of the giant waterslide? It’s due to reopen in December, and the slide stops before you reach the dam (collective sigh of relief from parents). The food and beer is constantly evolving, and being a cattle farm, there’s some beautiful Black Angus on the menu. The Native Series is a collaboration beer made with Fervor and chef Paul Iskov. Iskov takes the brewers foraging, and amongst the five beers created thus far are a Quandong Sandalwood Sour and a Native Australian IPA. Look out for Sausage Fest, an Oktoberfest celebration. The Beer Farm, 177 Gale Rd, Metricup
KICK BACK Enjoy a locally brewed beer or cider at one of the familyfriendly venues in the Margaret River region.
Cowaramup Brewing Co IMAGE Elements Margaret River
Not just a brewery, the team has been busy creating some incredible gin, wine and food, and have just rebranded the venue to better represent everything they’re doing. The venue is now known as called Caves Road Collective. The resident canine mascots Billie and new pup Larry do a superb job entertaining kids. Children can oscillate between the playground and the island for all the make-believe games they can play there. The building itself is superb; crafted in stone and wood, and perfectly positioned to capture the afternoon sunshine. Check out the new Pale IPA and IPA cans, and the big bottles of Framboise and Albino Pinot IPA. There’s an art exhibition ‘Tidal’ on until September 21, and in November, Black Brewing will host a Mexican-themed dinner as part of Gourmet Escape. Black Brewing Co, 3517 Caves Rd,Wilyabrup
Eagle Bay Brewing Co Hit Meelup for a morning swim, then Eagle Bay for family lunch with a breathtaking view of rolling hills, roaming livestock and the sea. It’s grand and beautiful, but you’re welcome with salty hair and sandy toes. Kids love running around on the sunsoaked lawn where there’s loads of space, after eating pizza and Simmo’s ice-cream. There’s an undercover sandpit with timber jetty and a boat, leaving the rest to the kids’ imagination. A citrus IPA jam packed with grapefruit, lemon and lime zest from their orchard is the latest in their Brewer’s Series seasonal range. They’re organising a Melbourne Cup party in conjunction with Giniversity, Sweet Stylin’ and Private Pickles. In other cool news, they kicked plastic straws and are proudly part of The Last Straw movement alongside other local venues such as Goanna Café, The Beer Farm and Colonial Brewing Co – see www.laststraw.com.au Eagle Bay Brewing Co, 236 Eagle Bay Rd, Naturaliste
Cowaramup Brewing Co IMAGE Elements Margaret River
Black Brewing Co
A seasonal beer is planned for late October, following the brewer’s sabbatical to England. They’re also hosting a Gourmet Escape Fringe Event – a six course Beer Degustation Dinner - on Friday 16 November. Cowaramup Brewing Co, 231 Treeton Rd N, Cowaramup
this, does it? They picked up top honours at the South West Craft Beer Festival, and it’s not the only thing they’re doing well here. Big kids burn off energy cartwheeling and playing footy on the lawn – there’s a selection of games provided,while younger tots hang out on the playground. The lawn is licensed, so you can keep a close eye on your sprogs.
Colonial Brewing Co There’s lots to love – from the excellent beers and award-winning cans to the great expanse of lawn and games available for the young and young at heart. The L-shaped venue is a sun-trap, wrapped
The Beer Farm
Cowaramup Brewing Co Cricket on the lawn with a belly full of scrumptious fish and chips and Beer of the Year Hefeweizen – life doesn’t get much better than margaretriver.com
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Colonial Brewing Company
Colonial Brewing Company
Eagle Bay Brewing Company
around a lawn and overlooking a generous playground and fenced dam. It's a very relaxing place to enjoy your tasting paddle and lunch. There’s footy goals and totem tennis, plus a newly installed golf platform where you can try your luck hitting golf balls at targets floating on the dam. The Wittier returns in spring, plus a new project beer and live music every Saturday. Colonial Brewing Co, 29 Osmington Rd, Bramley
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Black Brewing Company
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Occy s Dunsborough
MUTT CAME TOO Your furry friends are welcome at some venues too - just check ahead.
Right in the centre of Dunsborough town serving up chilli beef burgers and one of the best guest tap lists around, Occys is popular with visitors and locals alike – they do a roaring trade before school pickup. The courtyard overlooks Dunsborough Lions Park and a new-ish silver dome fountain, which kids love to climb and get saturated by. Kids can cool down, and adults can have a laugh due to
the timed sprays. Occy’s is open at night, so bring the kids for dinner where they can tuck into a banging cheeseburger or pizza with a mini pizza cutter, ) surprisingly a big hit with youngsters). Occy’s, 12/34 Dunn Bay Rd, Dunsborough
Nigella’ s back for seconds
TOP TIPS FOR THE CULINARY FEAST THAT IS NOVEMBER’S MARGARET RIVER GOURMET ESCAPE.
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argaret River Gourmet Escape is now one of Australia’s most anticipated annual culinary festivals and this year is no exception with Nigella Lawson, Rick Stein, Monica Galetti, Tetsuya Wakuda, Guy Grossi and Luke Mangan among the 40-plus international and Australian stars heading down here in November (16-18). Nigella says she fell in love with the Margaret River region when she attended the event two years ago. “Before I came to Margaret River I had people telling me that my experience at Gourmet Escape was going to be so magical and was going to change my life. It sounded too good to be true so I prepared myself for disappointment, but I have to say it has well and truly exceeded my expectations! “It’s very hard to put into words why this place is special, but there’s a feeling about the place that is both incredibly relaxing but uplifting at the same time, which is in a way an odd combination but it’s just so beautiful,” she said. Other returning stars include crowdfavourites Rick and Jack Stein, Tetsuya Wakuda, Ashley Palmer-Watts, Matt Stone, Jo Barrett, Mitch Orr and Guy Grossi, who’ll be joined by
an impressive line-up of new talent. International stars visiting the festival for the first time in 2018 include Australian, Londonbased chef and author Skye Gyngell of Spring, London. Joining her from the UK is MasterChef: The Professionals and TV regular Monica Galetti of Mere, London. Also making their debut are Louis Tikaram (who left Australia for the
bright lights of West Hollywood to bring Fijian, Chinese and Indian flavours to the LA restaurant EP. & LP), as well as Chef ’s Table favourite Niki Nakayama of LA based modern Japanese kaiseki restaurant n/naka. There are more than 45 events happening from Friday to Sunday across the Margaret River region, bringing together international and Australian talent. Several have sold out but there are still plenty of delicious experiences to sink your teeth into. Some might say you haven’t truly had a Gourmet Escape experience if you haven’t slipped off your shoes and gone barefoot, while margaretriver.com
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Eat & Drink sipping a Margaret River chardonnay at a Gourmet Beach BBQ at stunning Castle Rock beach, or sampled the delights of the region while meeting your culinary heroes at the Gourmet Village at Leeuwin Estate. Over the weekend of November 17 and 18, the Gourmet Village becomes food and wine central with more than 120 artisan food producers, winemakers and brewers from around Western Australia, alongside visiting chefs and wine experts. Guests can enjoy cooking demonstrations, hear intimate panel discussions and enjoy live music. Kids will have the chance to get their hands dirty, with cooking classes teaching positive food habits through fun and interactive workshops. Tickets start at $40, with various packages available. Other iconic and much-loved events returning this year include Feast in the Forest, Sunset, Beats & Bites, Fraser Gallop Estate Long Lunch and Dining by Twilight at Margaret River’s Secret Garden.
NEW EVENTS ON THE MENU AT MARGARET RIVER GOURMET ESCAPE 2018 (WITH TICKETS STILL AVAILABLE AT TIME OF GOING TO PRESS): Amelia Park Spring Harvest Dinner – bringing together Australian-born Skye Gyngell of Spring London, with Danielle Alvarez of Fred’s Sydney and Blair Allen from Amelia Park Restaurant this event will celebrate the seasonal cooking philosophy shared by all three chefs. A real treat to witness these three together.
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Caves Road Cantina at Black Brewing Co. two of the world’s most accomplished Mexican chefs, Edgar Nunez from Sud 777 MEX and Rosio Sanchez from her world-renowned taqueria Hija de Sanchez in Copenhagen will serve up a snack party of Mexican delicacies using amazing local produce, washed down with a selection of local craft brews from five of our region’s top breweries. Smith & Daughters 90s Trattoria Dinner - chef and author Shannon Martinez of Melbourne’s Smith & Daughters transform the restaurant at Wise Vineyard into a vegan Italian trattoria. Taking inspiration from the Italian family restaurants of her childhood and years spent living in the Lower East Side of New York City, the party will be fuelled by Margaret River wines and toe-tapping tunes
Chow’s Table Chinese Feast - three young guns of modern Chinese cooking come together for a high-energy evening of food, drink and storytelling – Andrew Wong from London’s Michelinstarred A Wong,Victor Liong from the super hip Melbourne laneway diner Lee Ho Fook, and local hero and host Malcom Chow, owner of the recently opened Chow’s Table in Yallingup. Fishtales with Rick Stein at Wills Domain will provide food for thought with a seafood menu prepared by Stein’s son Jack and Seth James from Wills Domain, followed by a Q&A with Rick Stein. Lyle’s V’s Ester Dinner at Larry Cherubino Winery - James Lowe of London’s beloved Lyle’s, will reunite with Mat Lindsay - Australian Gourmet Traveller Chef of the Year 2018 and chef-owner of Ester in Sydney. The duo will serve up a menu that will showcase local produce from the South West.
Say G’day to . . . Samira Damirova MasterChef Contestant 2018 and Margaret River resident
PLENTY ON THE MENU This year's Margaret River Gourmet Escape has added some exciting new events to what has become the biggest foodie festival in Australia this November.
Guy Grossi Aboard Ocean Dream will transport guests along stunning Geographe Bay in an Ocean Dream Charters luxury, 25-metre twin-catamaran. Enjoy the ultimate Italian summer canapé reception with matched beverages, prepared by Italian celebrity chef Guy Grossi, the man behind Garum at the new Westin in Perth. For the full program and latest updates and ticket releases visit gourmetescape.com.au.
Q How did you feel returning to Margaret River after being away filming MasterChef? A After being away for nearly six months with only a couple of short breaks in between, I missed home so much. I find Margaret River enchanting and I missed so many things about this place so coming back here and reuniting with my little family was a huge relief. It was a very tough six months of early mornings, late nights, continuous filming and travelling. Although it was incredibly exciting, I missed the tranquility of my home life. Returning back to Margaret River felt like the biggest reward. Q What do you most love about living in Margaret River? A Oh, what can I not love about Margaret River? There is a huge range of things to love about Margaret River and its surrounds. The beautiful beaches, forests, incredible food and wine, the fresh produce that comes out of this wonderful region is just mind-blowing. I love the friendliness of the locals and how we support one another. I love the relaxed upbringing and secure feeling it provides to our children that only a small town can give. Q What is your favorite Margaret River produce and why? A There are number of beautiful locallyproduced goods to choose from, just to name a few that I enjoy regularly: Margaret River Venison products, Olio Bello, Capel Butter, local free range eggs… I religiously visit the Margaret River Farmers Market on Saturday mornings and love the fresh locally grown and handmade goods that we are fortunate enough to have access to directly from the producers themselves.
Q Where are your favourite places to eat in the Margaret River region? A Local wineries like Leeuwin Estate,Voyager and Hayshed Hill provide some great lunch options. In town I quite like to dine at Miki’s Open Kitchen (he creates some wonderful dishes), Teddie’s Big Spoon to satisfy my craving for the occasional Korean meal and Brewhouse for a casual option with the kids. Q What do you think are the region’s best kept secrets? A There are still quite a few secluded places both on the coast and in the forest that are surprisingly close but rarely visited which you can go to and enjoy the serenity. It helps to clear the mind and revitalise the soul. Q What brought you here? A Love brought me to Margaret River. Q How has appearing on MasterChef influenced your future plans? What’s next? A Appearing on MasterChef has given me enormous exposure and opened up many opportunities to realise my dreams of publishing a cookbook to share some of my favourite home recipes, and portray my food photography, which is one of my true passions. I am working on my own line of products and looking into filming a series about Azerbaijan’s diverse cuisine, as we have many different cultures within our country, lending to a delightfully varied array of dishes. I am also hosting a pop-up restaurant at this year’s Gourmet Escape Gourmet Village Lavash by Sam’s Foodie Goods at Leeuwin Estate, which should be a lot of fun as some of the other MasterChef contestants will be joining me for the event.
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Wine & wineries
This year Margaret River had seven winemakers nominated in the Top 50 Young Guns of Wine Award, a competition recognising the talents of young winemakers. By FERGAL GLEESON
THE I NEW GUARD
t’s a great achievement for a wine region that produces just 2 percent of Australia’s wine that so many of its younger wine practitioners are hitting it out of the park, a testament that there’s plenty of innovation in a wine region that’s now 51 years old. Two of those Margaret River winemakers, Nic Peterkin of LAS Vino and Kate Morgan of Ipso Facto Wines made it through to the final list of twelve and I spoke to them both.
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We all have the same aim - to make incredibly tasty, delicious wines that people savour.
NIC PETERKIN - LAS Vino Despite having winemaking in many branches of his family tree, Nic Peterkin was initially disinclined to enter the wine industry. Nic’s grandparents, Kevin and Dianne Cullen, were pioneers of the Margert River Wine region and founded Cullen Wines. His aunt,Vanya Cullen, is now the chief winemaker and managing director there. His father is Dr Michael Peterkin, founder of Pierro Wines, another of Margaret River’s best-known wineries. So why the reluctance? “When I was younger, I never saw the beauty of the industry. To me it was hot days in the vineyard weeding and long nights in the winery cleaning floors,” Nic says. His return to winemaking was sparked by travel. “Winemaking is an incredible career if you like to travel,” he says “You can travel all over the world, making wine.” Nic spent vintages working overseas in Portugal, the US and Mexico, which have influenced his thinking on wine. “We all have the same aim,” he adds “To make incredibly tasty, delicious wines that people savour. But the ways to achieve that goal are really diverse. Every winery and country
does things differently.You take a little from each place you work and bring it home and apply it to what you do.” Not surprising given his background, Nic rates family and friends as the biggest influence on his winemaking. There are four wines currently available from LAS Vino: the Albino PNO rosé, which is a 90 percent pinot 10 percent chardonnay blend; the 2016 CBDB, chenin blanc with a dash of viognier; the single vineyard 2017 chardonnay, and The Pirate Blend 2016. This is dedicated to “the outlaws… who lust after life with gusto.” It’s a red table wine made from three Portuguese varieties more commonly found in ports, which is referenced by the port shaped bottle. However Nic’s wines are appreciated by more than salty sea dogs. Apart from the recent Young Guns nomination he was voted Best Young Winemaker of the Year 2016 by influential wine magazine Gourmet Traveller WINE. Nic initially thought about LAS Vino as a threeyear project but it’s taken on a life of its own. “I didn’t realise when I started that it would take three years to actually sell the first vintage,” he says. “So the project needed to be extended. I started LAS Vino because I had a desire to create and at the time, there was a lot of really good, interesting fruit being left on the vine (due to a wine glut). Since then the market has changed a lot. Fruit prices have gone up and the mood is positive. I am really happy doing what I am doing. Initially, I thought that my family and friends would buy out of sympathy and that would be enough to keep it going. It has definitely exceeded expectations.” What is an emerging trend he sees among young wine drinkers? “People want a reflection of who they are in what they drink,” he says. “They don’t want mass-produced crap. They want hand-crafted wines with a story and personality.” When ask about future plans for LAS Vino Nic jokes “world domination”. Visit lasvino.com
Cellar Door | Café
The Clairault | Streicker Estates have been producing some of the finest wines in the Margaret River Region for over 40 years and we invite you to visit our Cellar Door to taste the fruits of our labour. Open seven days a week from 10am until 5pm, our cellar door is an iconic venue where the knowledgeable staff can guide you through the range of Clairault and Streicker vintages. Clairault | Streicker Estate 3277 Caves Rd, Wilyabrup 6282 +61 margaretriver.com
8| 9755 6225 SPRING 2018 35 clairaultstreicker.com.au
Wine & wineries KATE MORGAN - Ipso Facto Wines Kate Morgan remembers coming down to Margaret River from Perth on school holidays. She was visiting cellar doors with her parents, who were wine drinkers. “I was fascinated by the sights and smells,” she says. “For my year 10 school work experience, I went to Houghton’s in the Swan Valley. I tried some other things after school but I came back to wine.” After completing her winemaking degree, Kate wanted to travel. She spent vintages in Tasmania,Victoria, New South Wales, South Australia, Portugal and Oregon. “Winemaking is a great way to see the world,” she says “but it cemented for me that the Margaret River region was where I wanted to make wine.” The then slightly unfashionable chenin blanc varietal was the catalyst for starting Ipso Facto Wines. “I found some chenin fruit that didn’t have a loving home," she says. "This was 30-year old dry-grown chenin. I thought ‘I can do something with that!’” Kate bought some cabernet and Ipso Facto Wines began. The first vintage of Ipso Facto was in 2010 and Kate has kept it small with just two wines in the range. She has recently purchased some Great Southern shiraz fruit, which will expand the offering to three wines. “I make the chenin blanc like a chardonnay,”
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she says “It’s hand-picked, whole bunch-pressed and fermented in old barrels for texture. The early wines are still fresh eight years on because chenin retains great acid. We’re showing that chenin blanc is not necessarily a sweet basic wine. It has complexity and can be serious.” “The cabernet is more a medium-bodied style,” she says. “It’s a little lighter than many of the regional cabernets and is fruit-driven but more savoury. It’s approachable and suitable for drinking young.” Kate has a minimal intervention approach. ‘Get good fruit and make the best wine that I can that has interest and longevity’ is Kate’s motto. “When you have good fruit you don’t have to do too much." she says. “Wine had a phase where there was more intervention. These new tricks had been developed and winemakers didn’t know what to with them. Now it’s pared back. It’s about honouring the fruit. It speaks more of a wine’s sense of place,” she says. Part of the reason that Ipso Facto wines has evolved slowly is that Kate had a full-time job for many years as assistant winemaker at Fraser Gallop Estate, Ipso Facto, her side project, involved even earlier mornings during vintage visiting vineyards and the extra administration of running her own business at weekends. I asked Kate if her wines were geared to a younger, hip market but Kate was reluctant to generalise on what young wine drinkers want.
“People want to drink delicious wines but I make the wines that I like to drink," she says. "I don’t play to the market because fashion trends come and go. I make the wines that I want to make and let people jump on board. “I don’t know what my expectations were!” she jokes, when asked where she expected Ipso Facto to be. “It’s been great to be recognised through Young Guns (this is her second year being nominated) and to have had good reviews from Wine Front.” “I’m not terribly responsible,” she laughs. “I take it as it comes.” Visit ipsofactowines.com.au
The other Margaret River nominees in the Young Guns of Wine Top 50 2018 were: Dylan Arvidson - LS Merchants Dan Stocker – Heretic Wines Julian Grounds –McHenry Hohnen Remi Guise – tripe.iscariot Julian Langworthy and John Fogarty – Goon Tycoons
Wine & wineries
Golden time M
argaret River chardonnay made a spectacular entry to the world stage when Leeuwin Estate Art Series won the prize for best chardonnay in the world at the Decanter International Wine competition in 1982 for their first vintage. Today chardonnay is the white varietal for which the region is best known. The style of chardonnay being made now is also radically different than from times past. I speak to some of the region’s leading winemakers about creating chardonnay in the Margaret River region.
Fraser Gallop Estate
A Margaret River region chardonnay is a thing of beauty, says Fergal Gleeson. Here he picks out some of his favourites. 38
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Clive Otto, winemaker from Fraser Gallop Estate thinks that now is a great time for chardonnay in the region. “It’s taken winemakers a few years to know what to do with it,” says Otto. “My philosophy is 'hands of'f ”, keeping the artifice to a minimum.” Fraser Gallop make two chardonnays – the Estate chardonnay ($26) and the premium Parterre ($39/17.5 Jancis Robinson MW points), which is always highly awarded by wine critics. “The Parterre chardonnay is not a high solids style. There is no malo so it is not buttery or caramelised,” says Clive. “I’m looking for fresh fruit vibrancy, where the oak is integrated
through using lower toast and larger format barrels. The oak impact is not as strong.” “The Estate chardonnay is made from the same fruit. The free run juice goes to Parterre. The pressed juice to the Estate. The Estate sees even less time in oak barrels. It’s almost chablis-like.” Margaret River chardonnay is distinctive and Clive feels the biggest reason for this is the Gingin clone, which is predominant in the region. “Across a lot of Australia, French clones are used but we pulled ours out as we prefer the Gingin. It holds acidity better in a warmer region and it has more concentration. If picked earlier it has flavours of citrus and pear.” Australian chardonnay was a juggernaut in the 1990s, introducing millions of customers in the UK and US to table wines. The chardonnays were nicknamed ‘sunshine in a bottle’. Tastes changed and consumers reacted against heavily oaked white wines. I asked Clive if some consumers are still afraid of chardonnay. “Those old oak chardonnays are very hard to find,” he says.“There are fewer and fewer people making them.The region’s chardonnays are much more fruit-driven and fresher. The oak has been pulled back.” Look out for the super-premium Fraser Gallop Palladian chardonnay, which will be
IMAGE Sean Blocksidge
“We have the Gingin clone planted on southfacing slopes at high altitude, which isn’t exposed to the hot northern sun. It’s a restrained site that I try to reflect in the wines. I pick on the cusp of ripeness when the fruit is a little leaner and greener and rather than later where you get the yellow melon-type flavours. We are fortunate that our site produces a vibrant chardonnay with bright acid flavours.” All the fruit for the 2015 Aravina Estate Wildwood Ridge Reserve chardonnay ($55/96 Halliday points) is made from this single vineyard.
I asked Ryan for a recommendation of a good food match for the Aravina Reserve chardonnay. “If it’s rainy and cold I’d be thinking about our chardonnay with chargrilled, open-flame cooked chicken with duck-fat potatoes and salt," he says. "There is a robustness and a persistence to the wine that will go well with a dish like that. “Our chef at Aravina has created a kick-arse yellow duck curry, which is a perfect bedfellow for our chardonnay. The curry has those exotic aromas and flavours that work really well together. “It’s an exciting time for chardonnay in the region. All the winemakers are tweaking what they are doing to continue to improve, whether it’s trialling new barrels or one extra battonage. This healthy competition is being reflected in wine show success.” Visit aravinaestate.com
Howard Park released later this year. This will become their top shelf chardonnay offering. Clive has been planning it for years by earmarking the best sections of the vineyard. Visit frasergallopestate.com.au
Aravina Estate Aravina Estate is a significant tourist destination
in Yallingup, Margaret River. Apart from the cellar door, there is a restaurant, classic car gallery, a funky Riviera bar, a kitchen garden and the fascinating West Australian Surf Gallery. Ryan Aggiss, winemaker at Aravina Estate, emphasises the importance of site. “As a grape grower and winemaker, the style of chardonnay that I make is dictated by the site and the type of grape," he says.
Burch Family Wines are Western Australia’s largest family-owned winery, making wines under the Howard Park, Madfish, Mon Tout and Marchand and Burch labels. Janice McDonald, their chief winemaker, was reflecting on the fact that she is now making nine to 12 chardonnays across their ranges. If you want a yardstick for chardonnay’s resurgence, margaretriver.com
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Wine & wineries
Did you know . . . Earlier this year, Jancis Robinson, the world’s leading wine critic, selected five Margaret River chardonnays as her favourites in a blind tasting of 22 chardonnays from around Australia and the world. Thankfully you don’t have to be a wine expert to appreciate just how good Margaret River chardonnay is. Have a glass. You’ll see for yourself.
STOP PRESS: Wines of WA (WoWA) has just secured $2 million in funding from federal and state government to boost international visits to Western Australia’s wine regions through an integrated marketing campaign.
when Janice joined in 2011 they were making just four. “Back in 2011 we were making an excess of high quality chardonnay,” she says. “Now we are planting more chardonnay in the southern Margaret River region to meet demand.” They start at ($18) for the Madfish range, through to super-premium offerings, I’ve tasted the Burch Family chardonnays from Howard Park Miamup ($28) right through to the gorgeous Howard Park ($58) and Allingham chardonnays ($89). They capture the underlying fruit power of the region but it’s melded into something elegant and precise. These wines are some of the best chardonnays being made in Australia. Janice remembers tasting her first chardonnay, the Leeuwin Estate Art Series, at the Canberra National Wine Show in the late 1980s. “It was causing quite a few ripples,” she says, a harbinger perhaps of how significant the region
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would become in chardonnay production. Her style of making chardonnay is to build layers and complexities using different techniques. “To use oak or not? How much time on lees?” she asks. “I like the fruit to be prominent. Wine is made of grapes and they should be the primary component. Everything else must supplement but not override. I don’t mind being old fashioned and using malolactic fermentation with the proviso that it’s not over doing it.” Malolactic fermentation (malo) is a process where tart malic acid is converted into lactic acid which gives the wine a softer, creamier taste and reduces the acid. The incredible intensity of the flavours is the defining characteristic of Margaret River chardonnay for Janice. “The climate generates a lovely ripeness leading to unique chardonnay and cabernet which are the signature grapes of the region.” Visit burchfamilywines.com.au
Juniper Estate Juniper Estate is one of the original six vineyards planted in the Margaret River region. Mark Messenger, the chief winemaker, makes two chardonnays – the Juniper Estate ($40/93 Ray Jordan points) and Juniper Crossing ($25). “I’m looking for something with fragrance and floral lift, white stone fruit with some citrus, but not too linear,” says Mark. He uses what he calls “free range” yeast for fermentation.
“You get a little more complexity, not just pure fruit, but the wines are still bright. I also use the character from solids to give texture and mouth feel. It brings another element to the wine,” he says. “The Estate comes off the best blocks that I’ve identified and observed over the years,” Mark says “It’s handpicked and whole bunch pressed. It sees more new oak and spends ten months ageing in barrels. The Estate is released as an older wine. It could age for ten years easily. It’s more of a thinking wine. It wants to engage you.” “The Crossing is made in a modern fresh style for earlier drinking. It’s more fruit forward. Not a wine to think about – it’s a wine to drink.” You might be familiar with putting a cabernet or a shiraz in your cellar for a few years and watching as it develops tobacco leaf flavours. I asked Mark how a good Margaret River chardonnay would age over five years. “You shouldn’t see any oak," he says. "It has mellowed to a hint of toasty honey. At five years, the wine should be entering its sweet spot. Still expressive fruit-wise, with a seamless texture. Still minerally with a mouth-watering finish. But everything should be in it’s place.” “I’d say ten years is the outer limit for most Margaret River chardonnays. The wine will have lost some of the primary fruit flavours. There will be a stronger honey, waxy notes and some nutty characters.” What are the characteristics of Margaret River region’s chardonnay versus those from other Australian regions?
Clairault Streicker Wines
“We have a fruit power,” he says. “In the last decade, winemakers are picking earlier retaining acidity so there is a lovely finesse and drive to it but it still has the fruit.” “It’s a winemakers' wine. 15 years ago we used to throw everything at it – oak, malolactic and lees stirring. Now there’s more respect. Chardonnay is a very rewarding variety that pays it back in spades. Worldwide, it’s the premium white grape.” Visit juniperestate.com.au
The Streicker Chardonnay 2016 recently won a gold medal at the International Wine Challenge (IWC) in London. It’s noteworthy because the IWC is considered the world’s finest wine competition. Winemaker Bruce Dukes had his first vintage with Streicker back in 2006. Bruce has spent over twenty five years in the industry, including four years in Francis Ford Coppola’s famous NiebaumCoppola winery in the Napa Valley. He is very impressed with the qualities of the Ironstone Vineyard on Caves Road, Wilyabrup, where the Streicker chardonnay comes from. “The vineyard is like a thoroughbred,” he says “It’s got good bloodstock. The Ironstone Vineyard was planted in 1985. It has three to four times the density of vines of other vineyards and it’s planted with Gingin clones. The density of the vines moderates the temperature and slows down the winds. It has healthy soils which lead to healthy vines.” “My whole philosophy is to understand the vineyard and the composition of the fruit,” he says. “We’re on a journey to harvest at the optimal level of ripeness so you can make a balanced wine with minimal intervention. It becomes an easy job because of the raw ingredients.” While Margaret River chardonnay has distinct regional characteristics, there is also variation in the chardonnay between different vineyards because of their latitude. “The Clairault chardonnays have a different style because they come from more southerly vineyards,” Bruce says. “They have a higher perfume and higher acidity, which transfers into the wine. It’s more precise, linear and minerally.
The Streicker chardonnay from Wilyabrup has a richness and more textual generosity.” “We’re going through a lovely phase in the Margaret River region. I’ve just come back from a trip to the US and the feedback from sommeliers and the trade was that they were really embracing the vibrancy and verve as well as the fruit characters of our chardonnay. There was a lot of excitement,” says Bruce. Visit clairaultstreickerwines.com.au
Worth a mention . . . Stormflower Vineyard’s 2017 chardonnay ($38), aged in French oak, has a wonderfully interesting combination of textures and complex favours. The fruit and oak are well-balanced in this complex, elegant wine. It’ll certainly only improve and would be an excellent addition to a cellar for up to 10 years. With grapes from the Wilyabrup pocket of the Margaret River region, Stormflower is all about producing the best wine from a small block. Planted in the mid 1990s, there’s a variety of grapes growing on this lovingly restored collection of vines. Following a natural approach to vineyard management, the team produced their first vintage in 2009, and achieved full organic certification by NASAA in 2016. All of Stormflower’s wines from the 2016 vintage onwards are certified organic or made with certified organic grapes. Visit stormflower.com.au
Stormflower is all about producing the best wine we can from our small block, with all fruit from the organic vineyard. Open for tastings and picnics (rugs provided), come enjoy a glass of wine and some fine local produce. Pooches and packed picnics both welcome. Unique, hand crafted, a rare find. Open 7 days a week: 11am - 5pm 3503 Caves Road, Wilyabrup WA 6280 Tel. 08 9755 6211 www.stormflower.com.au @stormflowervineyard margaretriver.com
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Know your chablis from your chardonnay, your malbec from your ataro, and your viognier from your vermentino? If not, read on. There’s help out there to increase your wine knowledge says Cassandra Charlick.
Grow your wine smarts
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ou have your appellations covered, your fermentations figured out and of course you know all about Pet Nat. So what’s the next step when visiting WA’s most loved wine region? Why, make your own wine of course. Read on for some of the DIY wine options for wine buffs andnewbies alike. Do it in style at one of the region's oldest and most famed wineries. Leeuwin Estate offers wine and food connoisseurs their dream day at the estate with their Ultimate Wine Blending and Dining Experience. Kick your day off with canapes and learn about the philosophy and history of the winemaking process at Leeuwin before a behind the scenes tour and exclusive red wine blending session with the winemaker. After a morning of sensory stimulation, it’s time for a hosted wine tasting with matching appetisers in readiness for a decadent five course degustation paired with current and museum release Art Series wines. Finally take home your own masterpiece, the blended bottle from the morning’s winery work. Head out on a Wine For Dudes tour for a blending experience of a different kind. Their signature wine, food and beer tour is a full day filled with taste-bud temptations. Among the day’s adventures which include a visit to a number of boutique wineries, food producers and breweries is the chance to get your hands
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dirty in the winery with a wine blending session. Johnno, the founder of Wine for Dudes is no stranger to trying his own hand at the wine making process and will guide you through the ins and outs of creating the perfect blend to enjoy with a Mediterranean-inspired lunch at Rustico at Hay Shed Hill. If you have run out of time to blend in situ, LAS Vino has the perfect solution with their new blending pack to try your hand at perfecting your own rose back home. Nic Peterkin has grown up amongst winemaking royalty in Margaret River, with life amongst the vines an essential part of his DNA. He has firmly placed his own stamp on the next generation of winemaking in the region since founding his own label, LAS Vino, earning accolades such as Young Winemaker of the Year in 2016 and most recently listed in the top 12 finalists for the title of Australia’s 2018 Young Gun of Wine.
The Rainbow Wine blending kit consists of five wines made from two grape varieties; pinot noir and chardonnay. “Try the five wines individually, noting the resulting differences of the varied techniques used and creative decisions made in each bottle,” says Nic. “Then join us on the creative process of these wines: invite your friends, crack open all five wines, and get blending.” Available online in their summer release or in Perth at the Re Store and Left Field Wine Store. Finally, for those that have fallen in love with Margaret River and are in no rush to head home (easily understandable), the South Regional TAFE campus runs a number of wine industry-specific courses. From hands-on operational studies through to sensory training and qualifications from the Wine Spirit and Education Trust (WSET), there's plenty to satisfy those with a thirst for knowledge.
What’s happening in the world of the Margaret River region’s vineyards and wineries. By FERGAL GLEESON.
Australia’s Best Cabernet There was another award on the night for one of the Margaret River’s pioneering wineries. Cullen Wines was recognised by the Halliday Wine Companion for making Australia’s best cabernet sauvignon. The 2015 Cullen Vanya Cabernet Sauvignon was awarded 99 points which is just about perfection, given that Halliday has rarely, if ever, awarded 100 points to any wine, other than Seppeltsfield’s 100-year-old ports. This is a great recognition for the certified biodynamic, carbon-neutral winery that continues to innovate with distinctive wines. Cullen is the leader in sustainable winemaking in Australia. It also continues Margaret River’s bragging rights as the region that makes the greatest cabernets in the land - and that’s official.
Top gongs for Margaret River region winemakers
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ulian Langworthy, chief winemaker at Deep Woods Estate has taken out Winemaker of the Year at the Halliday Wine Companion Awards, held at the National Gallery of Victoria in Melbourne. This marks an incredible run of awards for the Deep Woods winemaker. A Jimmy Watson award-winner, Julian was Ray Jordan’s 2017 Winemaker of the Year and a Wine Society Young Winemaker of the Year nominee. His career has included vintages in France and Canada, as well as senior winemaking roles in the Barossa Valley, Clare Valley and Coonawarra. Passionate about producing regionally distinctive wines, Julian joined the Deep Woods team in 2011. Under his leadership, the
winemaking team has continued to refine the Deep Woods style, culminating in over 25 trophies and in excess of 70 gold medals awarded across major national and international wine shows. The award is a great recognition for a winemaker that produces wine from the everyday to world class premium wines. The Deep Woods Estate range, most of which retails for around $20, represents outstanding value for the quality. The shiraz et al, and sauvignon blanc are cases in point. The Reserve wines are exceptional. Deep Woods have also been highly awarded for their rosés and are now the biggest rosé producer in Western Australia. “I’ve been here seven years but it feels like
I’ve just started,” Julian says. “The journey so far has been an amazing success for a new brand.” He jokingly attributes the success to his “good looks and nepotism” but his wine-making philosophy is all about flexibility. “It’s how I feel that day.You should never be too rigid.You must respond to different conditions. That might drive some of my people crazy. The larger wineries find it hard not be formulaic but I’m more finger-in-the-wind and sporadic,” he says. “It’s about being passionate to make something interesting and contemporary. I’m deeply biased of course, but Margaret River is really idyllic for winemaking. When you have the right vineyard what happens in the winery is easy.” margaretriver.com
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Behind the Bottle BETWEEN THE TWO OF THEM, BRUCE DUKES AND MARK WARREN ARE RESPONSIBLE FOR MAKING WINE FOR MANY BIG MARGARET RIVER REGION NAMES. THEY’RE ALSO PART OF THE EXCITING NEW WAVE OF WINEMAKER-OWNED LABELS. LIZZY PEPPER MEETS THE WINEMAKERS BEHIND DOMAINE NATURALISTE AND MARQ WINES.
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BRUCE DUKES I met Mark Warren many years ago when I was a consultant at Wise Winery. There was this longhaired guy in the cellar door wondering if I was around. That’s when I first met my dear buddy, Mark Warren. We taste wines together, often some raw wines, talk about different aspects of winemaking, style, development, and it’s really nice to have a close friend who’s highly skilled with a great understanding of what he does, to share and exchange ideas. The Domaine Naturaliste brand is probably part of the evolutionary process of being a winemaker. About 25 years into my winemaking career, it just seemed the right time to start a wine brand. My two boys, Oscar and Timmy, were able to get in and out of the car. My wife, Wendy, had
a little bit more time to help, and so in terms of our family, it was the right time to start. It’s also nice to have a forum where I can express some aspects of my personality and my philosophies through my wines. Mark inspires creativity and thought in my winemaking because we have two very different approaches. Mine is working with the varietals of Margaret River; sauvignon blanc, semillon, chardonnay, cabernet sauvignon and syrah. And so my journey in life is to understand those varietals and work to levels of refinement; in the growing, the making and the style, whereas Mark’s approach is to explore the non-traditional varieties of the area; beautiful varieties like petit manseng, fiano, vermentino and gamay. I am particularly in love with Mark’s rosé, a beautiful barrel-fermented grenache rosé that’s almost the complete opposite of him. It’s
I feel like Margaret River’s a blessed place - it grows a large range of varieties quite well, it’s cool enough that we get great flavour, but it’s not too cold that we end up with issues in a cool, wet environment." Mark Warner, Marq Wines
delicate, fragrant, balanced, refined, and his 2017 vermentino is a match made in heaven with a lot of beautiful delicate foods. I’ve recently purchased a vineyard in Wilyabrup. It’s a vineyard I’ve been working with for over a decade now, so have a really good understanding of the soil and the vines. In early October, we’re opening our Domaine Naturaliste cellar door at 160 Johnson Road, Wilyabrup.
MARK WARREN We became good friends when our wives ended up in the same mother’s group. They hit it off straight away, and that opened the door to going from a professional relationship to being really good friends as well. Bruce has such an awesome personality. He’s got a little bit of eccentricity about him. He loves wearing loud shirts. He gives everyone a nickname - I think that’s how he remembers everybody’s name. Bruce is liked by everyone in the industry because he’s just a really good guy. Bruce and I basically are wine geeks as we both have academic backgrounds. Wine’s a lovely mix of science and art. There’s a creative side but
there’s also a really geeky technical side. Bruce and I both come from that space. Bruce was presenting at a conference in America a couple of years ago and said I should go too. I thought, “Life’s too short. Bruce’s right. I should go.” After the conference we hired a convertible and went all through Willamette Valley which is the Oregon wine area, then down the coast to Napa and Sonoma. Because Bruce studied over there he has lots of wine maker friends. We had a great time seeing the region, the vineyards, tasting wine, socialising and talking all things wine. I’ve been in the industry for a long time, 29 vintages, and I got to the point where I started to think, “There’s a bit more to it than just the classic varieties.” Having your own brand, you can really cut loose.You don’t have to fit with anybody else’s idea about what wine should be. I thought it was something that my wife Danielle would sink her teeth into. Our mandate across the whole range is doing things differently. So, it’s either alternative variety, or when we play around with the more conventional varieties, they’ve got some sort of winemaking twist on them. So, if I make an SBS
Wine & wineries
In a global context, I see Margaret River as an incredible, unpolluted and wild frontier, and a frontier that’s making some meaningful wine styles that have relevance in global markets." Bruce Dukes, Domaine Naturaliste
EXPERTISE AND STYLE Above, Bruce Dukes, winemaker and owner of new wine brand, Domain Naturalise. Previous page, Marq's Mark Warren.
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or a chardonnay, it’s done in quite a different way than the way I’d make it for somebody else. We’re trying to do things a bit left field so that people go, “That’s not what I expected.” I think all of Bruce’s wines are delicious but in terms of my favourites, I think he’s got a deft
touch with chardonnay. His Artus chardonnay is just delicious, and his Floris is wonderful. Wine swaps go on and we have a bit of Floris at home. It’s exciting that over the last seven or eight years there’s been an increase in winemaker own brands.You get these experienced winemakers making wine, satisfying their own creative needs and therefore you now have these wines with great personality. The Snake and Herring guys have got interesting wines from all over WA - pinots and rieslings. I really like what Tyke at Windance and the team at Credaro are doing. There’s lots of small ones as well, like Tripe Iscariot, LAS Vino and LS Merchants. Visit Marq Wines, Friday to Sunday, 860 Commonage Road,Yallingup. Domaine Naturaliste opens in October, 160 Johnson Road,Wilyabrup.
The Good Life
THE PERFECT PAIR Sasha and Ben McDonald of Glenarty Road Wines.
Take a detour to Karridale and you’ll discover something rather special – Glenarty Road Wines. By FERGAL GLEESON.
S
asha McDonald had a background studying fine arts in Melbourne before wine took over. “I developed a passion for the dirt,” she says, reflecting not just her love for wine, but also the importance of the vineyard to her philosophy. After further studies in winemaking, she worked at leading Margaret River wineries Xanadu and Cullen. Sasha met future husband Ben on the driveway of Glenarty Road where she had come to buy grapes. Together, this husband and wife team are the driving force behind Glenarty Road, a sustainable farming and winemaking venture based in Karridale, in southern Margaret River. They are both passionate about ecological farming. “My family have been farming for five generations, and I want us to be farming for at least another five," says Ben. "We are here for a long time not for a good time,” he jokes. “The sheep are integral to the vineyard. We have 400 little lawnmowers each with four legs that keep the weeds down and keep the place looking like a bowling green. The bugs we buy (which are seeded in the vine canopy to protect the grape bunches) cost the same as pesticides. But they are better because the grapes are happier. The wines don’t have those stressed out characteristics.” Sasha also has taken inspiration from Vanya Cullen, who has been a pioneer of sustainable winemaking in Australia. Ben planted the vineyard himself back in 1997 as a 19-year old. “My parents didn’t drink but my nana and mum loved growing plants.”
After helping his neighbour plant vines in what is now Vasse Felix Karridale, Ben was inspired to plant his own. He sold the fruit for a number of years before launching the Kerfuffle range in 2004. Winemaking is not an easy business. Ben was close to pulling his vines when Sasha showed up on his driveway in 2014. Now there are two ranges – Glenarty Road and Kerfuffle – and the business is thriving. “Glenarty Road is picked from blocks that best express the harvest,” says Sasha. The current range (from $30) includes a shiraz, an oaked sauvignon and a rosé. The Kerfuffle range features similar varieties ($20) as well as novel wines such as Archers Drop, a fortified sauvignon blanc, and a vintage port. Ben describes the Kerfuffle style as perfect for the barbeque. “The SBS is nice and light for quaffing. The reds have less oak and are easy drinking,” he says. Sarah spent a vintage making sparkling wine in the south east of England, which has inspired plans for an upcoming blanc de blanc and a pet nat for Glenarty Road. Other upcoming releases include a cane cut sauvignon blanc for a dessert wine and the release of a solera muscat. They are also grafting emerging Italian white varietals vermentino and fiano in the vineyard. But wine is only part of the story for visitors to Glenarty Road. There are fruit trees, vegetable gardens, over a thousand sheep, a hop field along with a restaurant and cellar door. I asked Ben how they manage the multitasking. “Lambing happens in July when there’s some pruning to be done in the vineyard
but things are quieter there. By vintage time the lambs are sold so we can focus on winemaking,” Ben says. The farm and a plethora of animals also make Glenarty Road uniquely family-friendly. “We have designed our gardens to have both form and function with bay leaf hedges, rosemary hedges, olives, coffee, green tea, to be able to use in the kitchen and cellar door,” Sasha says. “Our veggie patch also supplies a large amount of the kitchens needs.You can’t get much fresher than that.” On the farm, they have ducks, chickens and guinea fowl (you will see them roaming round the farm) for pest control, taking care of snails, grasshoppers and weevils. “In the winter, our pigs digest our kitchen waste and dig up the next area for our veggie patches. We always have a few friendly lambs close to the cellar door, entertaining the kids while the adults do a tasting. Two working dogs, Bob and Pepper, come to greet every car with a wagging tail, and a friendly cat is usually asleep in a basket in the cellar door,” she says. The menu was chosen to integrate with the wines featuring grass-fed lamb from the property and locally-caught seafood. “The cellar door opened up just one year ago and has seen great local support. We were very busy right through our first summer.” If their wholesome approach to farming and winemaking sounds idyllic, it is. It’s enough to make even a diehard city dweller dream of making a great escape. For more information, visit glenartyroad.com.au margaretriver.com
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The purity business If you’re concerned about chemical additives and preservatives in your wine, have no fear. There's a small band of winemakers in Margaret River making wines just for you. By FERGAL GLEESON.
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irst, a bit of science: Sulphur dioxide (SO2) is a standard addition in the winemaking process to preserve wine and prevent spoilage. Unfortunately some people are allergic to it. Making wine without adding a preservative is technically difficult; however I've talked to three winemakers who have taken up the challenge.
SETTLERS RIDGE ORGANIC WINES I asked Kaye Nobbs, joint owner of family owned winery, Settlers Ridge, why they decided to make a preservative-free wine. “I always enjoyed wine but my husband was a beer drinker,” Kate says. “When he was 30, he tried a shiraz. A few hours later, the shallow breathing started. It turned out my husband has
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chemical-induced asthma. My husband said: ‘I won’t be the only one with this problem’ and he was right.” They did some research with the Asthma Foundation into sulphur dioxide. The Foundation wanted even less SO2 than what is permitted for organic wines. Even tiny amounts of sulphur dioxide preservative can cause allergic reactions for some people such as wheezing, hives or hayfever-type symptoms. “Conventional wines are allowed to use up to 300-parts sulphur dioxide per million,” Kate says. “Organic wines need to use two thirds less. The Asthma Foundation wanted no more than 50 parts per million.” Settlers Ridge offer three preservative-free wines: a sangiovese, a cabernet merlot and a port.
They have also been certified organic for over 20 years. “We were always aware of the environment and what chemicals do to the soil and what they do to our bodies," says Kate."We planted organic vegetables but we go to IGA for
tomatoes! So we are organic but not ‘dark green greens’.” Their first vintage was in 1997 and they almost immediately picked up medals in wine shows in which their wines appeared alongside non-organic wines. You might assume that you pay a premium for preservative-free, organic wines. but it's not always the case Interestingly, all the Settlers Ridge range is in the $20 to $30 range. In addition to being low sulphur and certified organic, their wines are also vegan-friendly as they are made without animal products. Visit settlersridge.com.au
MON TOUT WINES Mon Tout is a small batch winemaking project started in 2013 by Burch Family Wines to make natural-style wines low on sulphates and other additions. They created a type of charter for Mon Tout Wines: No or minimal sulphur dioxide added, no added yeasts or acid adjustment, no fining or filtering. “There was a lot at stake for us,” says winemaker Janice McDonald. “Howard Park has built a reputation, so the quality and style had to be right. On the other hand, this was a big opportunity for us because Mon Tout was on a smaller scale. We could have a play and experiment.” She admits the first attempt at a shiraz was a blunder. “It was undrinkable!” Fortunately she perservered. “Making a low intervention wine requires lot more attention,” she says. “You need to watch carefully, as the wine can very quickly move to unpalatable and unpleasant. We don’t make natural, lowintervention wines to be hip. We want to make a wine that we enjoy drinking.” Now Mon Tout is very much in the groove, winning high
a unique wine experience. japanese inspired summer cuisine with award winning wines, located in the heart of margaret river. w w w. f i s h b o n e w i n e s . c o m . a u 422 Harmans Mill Road, Wilyabrup WA | Open Daily Phone: 08 9755 6726 | Email: cellardoor@fishbonewines.com.au
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“The wines will taste and look different,” says Janice. “They will be 'furrier' and not as bright. Different flavours come through.You can settle a wine naturally with time and gravity. Some people like cloudy wines though.” The chardonnay will please cloudy fans. It gets progressively cloudier as you move through the bottle. Should all wines be natural? “Wine is fairly natural but it’s a question of what the market is prepared for. We stabilise wines largely for aesthetic reasons,” she says. “Some people complain if the wines has crystals on the bottom. Interestingly among high end wines, it’s common that there is no fining or filtering. The rise of natural wines has made winemakers more confident to be low interventionist. We can educate the public that the wine doesn’t have to be bright and that it’s OK to have different flavours.” Visit montout.com.au
HAPPS WINES – PRESERVATIVE-FREE WINES
points from critics and appearing in restaurant wine lists around Australia. The Mon Tout range includes a sauvignon blanc, chardonnay, rosé and shiraz. They are a very well made and wellpriced collection of natural wines.
Erl Happ, pictured left, is 75-years-old. He was a science teacher and then a potter before establishing Happs Wines in 1978. That combination of a scientific background and artisanal temperament led to his interest in making a range of preservative-free wines. “People will tell you ‘if you put this in you get this reaction’,” he says about advocates for the use of additives. “The recommendation
Wine Lingo Decoded: Sulphur Dioxide is a preservative that is added to wine to prevent it from oxidising. A small percentage of people suffer allergic reactions to it. Preservative Free wines are made with little or no additional sulphur dioxide apart from what occurs naturally at fermentation. Organic winemakers will not use any chemical pesticides or fertilisers in the vineyard and will use only organic additions in making wine. They use less preservatives than conventionally made wines. Certified organic wineries are audited as they transition to organic and on an ongoing basis.
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Biodynamic winemaking will be organic as well but also has a philosophical overlay in that it sees the vineyard as a living organism that should be run according to lunar cycles. Wineries can be biodynamically certified. Again they use less preservatives. Natural winemaking is an ambiguous term. It generally means minimal additions or preservatives in the winery. Natural wines are usually not fined or filtered giving them a cloudy appearance and stronger flavours. Natural wines are not necessarily made with organic grapes. Vegan Friendly Wines are wines made without animal products.
Fast facts
A bit of mythbusting There is a popular theory that it’s the additives in wine that cause hangovers. That if you drink preservative free wines you can avoid a sore head in the morning. Sadly all three interviewees concluded that alcohol is the guilty party when overindulged. However there is more research to be done. There’s a science project for us all to be getting on with . . .
seems valid and best practice, and then with time, it’s seen as directly negative to the wine. If you keep the wine away from air and keep it cool you get a fantastic result,” he says. Happs' first preservative-free wine was a red. Due to high demand, they have since added a white and a rosé to the range. Happs grapes for these wines are sourced from Dunsborough at the northern end of the Margaret River region. “You can’t be lazy and hope for the best,” Erl says, reflecting on the fact that making a preservative-free wine needs a lot of attention. “You must be aware of the risks and be ready for a high level of intervention.” The starting point for a preservative-free wine is hand-picked fruit. Fruit picked by machines can be damaged and start fermenting immediately without the use of sulphur dioxide to stabilise it. Happs' preservative-free wines are then produced in stainless steel tanks rather than barrels. “They are handled like white wines. Keep it cold.You don’t want oxidation which leads to the growth of bacteria turning the wine to vinegar,” Erl adds. If you’re visiting Happs cellar door, one of the things that you’ll notice is the diversity. Erl has planted over different 30 varietals including some pretty obscure Iberian and Italian varieties such as tinta cao, touriga nacional, bastardo, graciano, tannat, , and gamay. Some of the region’s trendiest winemakers are buying grapes from Erl. Brad Wehr from Amato Vino, Rob Gherardi from Mr Barval buys nebbiolo and Remi Guise from tripe.iscariot are tapping into this treasure trove. He is most excited about pinot noir, grenache, nebbiolo and sangiovese of his alternatives. Visit happs.com.au
SPRING 2018
MARRY ME MARGARET RIVER magazine
THE PERFECT PLACE TO SAY 'I DO'
COOL IDEAS FOR HENS AND BUCKS
FEASTS FOR FRIENDS AND FAMILY
Congratulations!
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ou’re about to embark on one of life’s most exciting adventures you’re getting married! And if you’re thinking of getting married in the Margaret River region, then we hope our special little minimag, Marry Me, will give you some ideas and inspiration for your big day. Our cover star - Caves House Hotel in Yallingup - offers plenty of beautiful options for the bride and groom, whatever your budget may be. A favourite place so say ‘I do’ down south for years, the friendly wedding planning team at Caves House Hotel will be delighted to discuss your requirements and put together the best ever big day, just for you. There are plenty of other venues to choose from too, from intimate venues
and wineries, family-friendly resorts and beach-front perfection. If you’ve just got engaged and are planning your hen and bucks’ activities, there are heaps of fun ways to spend some special time with your important people before the wedding. And of course food plays a big part in a celebration of love - so we suggest some local caterers and ways to ensure your guests enjoy a memorable feast as everybody celebrates together. So start planning your very best big day (you'll find plenty of extra inspo at margaretriver.com and @marrymewa) and choose the Margaret River region as your perfect place to begin the rest of your lives together.
Love, Gabi Editor, Marry Me
Did you know . . . you can get married on the events deck (pictured below) at Lake Cave? Licensed to hold 150 people, the deck was built from local timbers and features special glass port holes on which patrons can stand on and view down the majestic karri trees below. Contact venues@margaretriver.com or (08) 9757 7411.
MARRY ME
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Cover story Choose historic Caves House Hotel for your wedding day Picture Perfect The region's most beautiful venues Fun & games Inspiration for your hens and bucks celebrations A feast to remember Delicious food and drink
Time for tea Why not start planning your big day over a delicious high tea? Caves House Hotel in Yallingup serves up delicious high teas, seven days a week, from 10 to 11.30am and 2 to 4pm. You’ll tuck into a fresh, warm scones jam and cream, finger sandwiches, various slices and savouries as well as coffee and tea. It’s $30 per person and we can’t think of a better place to nail down the important details. Bookings essential. Call on 08 9750 1888.
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Wedded
Caves House Hotel in Yallingup's historic grounds have witnessed many happy couples saying ‘I do’ over the years.
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riginally built in 1903, Caves House Hotel has a special place in the hearts of many, being the venue for hundreds of memorable weddings over the years. With heritagelisted gardens, perfect for summer events, and a generously proportioned building with stone and timber accents, the hotel has four fireplaces where you can keep warm during the winter. Neil and Elizabeth Jilley became the first local south west family to own the hotel and surrounds in January 2016, and since then, have hosted some gorgeous weddings. The versatility of the hotel and its grounds means that all sorts of weddings can be staged, from over 300 guests to an intimate private party for 20. Throughout Caves House, historic photographs are displayed showing the original Caves House opened in 1903,
rebuilt in 1938 and the many activities which have taken place here over the years, underlining the important role the venue has played for locals and visitors alike over its long history. The hotel has become a favourite honeymoon destination for generations of couples and the little beachside community at Yallingup continues to flourish, centred around the popular hotel with beautiful coastal scenery, scenic walks, fishing, music, dancing and surfing all adding to the appeal Caves House has had through the years. You can take your pick of where to hold your wedding ceremony, whether it’s on the terrace, in the gardens or inside. Your friends and family will love witnessing this special moment in one of the venues for this occasion:
THE GARDENS
There are 1.8 hectares of extensive, heritage-listed gardens and manicured lawns stretching towards the oceans, making it the perfect location for outdoor ceremonies during warmer months. Choose your own favourite area from one of the three terraces in the gardens to say ‘I do’. MARRY ME
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THE INJIDUP ROOM
Ideal for perhaps intimate winter weddings or rainy days, the Injidup Room provides a beautiful setting for your ceremony. Just picture the bride and groom in front of the bay window, saying their vows, with guests enjoying the garden view, or by the terrace with stunning mantle and mirrors. Should you opt for an outdoor ceremony location, the Injidup Room will be used as the rainy day contingency backup plan.
THE EMILY ROSE TERRACE
Exchange your vows surrounded by rose bushes under a canopy of Moreton Bay figs on the Emily Rose Terrace. The paved area of the terrace is licensed, so a champagne toast can be served following your ceremony. Cheers!
THE WINERY GARDEN
The original 1900s building leads out onto a large decking and grassed area. It’s perfect for private functions or cocktail-style weddings. This area lends itself particularly well for creating something special, for instance, dressed with flowers or other motifs that you might have chosen for your wedding.
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PICTURE PERFECT Top, celebrate with your friends and family under the spreading boughs of the Moreton Bay fig trees in the gardens. Above, Caves House Hotel is happy to erect a marquee for your wedding party in the historic grounds. Inset, you can choose a casual grazing-style wedding feast.
You’ve tied the knot so now it’s time to celebrate in style. Caves House Hotel has plenty of different options to suit every type of bridal party:
GARDEN PARTY
If you’d like the informal fun of a cocktail-style wedding reception, the Emily Rose Grass area allows up to 300 guests to mingle and enjoy the day, overlooking the heritage-listed gardens. This can be either an open air occasion, or hosted under a marquee. If you prefer a sit down celebration, 180 guests can be
MAGICAL DAY Below, Celebrate with a glimpse of the ocean across the gardens in the light-filled Yallingup Room.
accommodated comfortably for an outside dining event. With power available for extra lighting, this beautiful area becomes a magical sight at night, overlooking the stunning gardens.
SHAKEN AND STIRRED
Serve cocktails and canapes to up to 300 guests under the canopy of our beautiful Moreton Bay fig trees, surrounded by rose bushes in this truly spectacular part of the hotel’s grounds. There’s room for up to 120 guests to enjoy a seated dinner if that’s your preference; whichever option you choose, the experience will be first class.
BEST OF BOTH WORLDS
Named after the famous beachside community which Caves House Hotel calls home, the Yallingup Room gives 50 to 150 guests exclusive use of the terrace overlooking the gardens with glimpses of that famous surfing beach. The Yallingup Room hire also includes exclusive use of the Ngilgi Room with bar. If you prefer something more formal, 96 guests can be seated on square white marble eight-seater tables, plus a bridal table of up to 16, and again including the exclusive use of the terrace overlooking the beautiful gardens of Caves House Hotel.
TIME TO MINGLE
Love the new craze for a graze? Choose the Injidup Room and the hotel will set up a stunning grazing table or cocktail-style
Caves House Hotel has become a favourite honeymoon destination for generations of couples
option for up to 60 standing guests, or seating for 40 guests for an intimate private dinner.
SMALL IS BEAUTIFUL
Named after the nearby caves, the Ngilgi Room is the perfect choice if the vision for your wedding is something informal for a small group of friends. When you’re ready to start planning your big day, make an appointment with the friendly weddings team at Caves House Hotel, who will be very happy to take the time to put together your perfect day, from the moment you arrive to when you leave as a married couple. They can talk you through food and beverage options, put you in touch with local wedding suppliers and come up with innovative ideas to make your day the best ever. Many couples have had unforgettable weddings at Caves House Hotel. To plan your big day at Caves House Hotel, call (08) 9750 1888 or visit caveshousehotelweddings.com.au MARRY ME
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Picture perfect
Take your pick from one of the Margaret River region’s stunning wedding venues.
BEACHSIDE BLISS
If you’ve always dreamed of getting married with the ocean breeze in your hair, then Ramada Resort by Wyndham Dunsborough could be your dream come true. It provides a breathtaking setting for your dream Margaret River region wedding, with superb ceremony and reception options. The Dunsborough resort boasts stunning grounds, direct beach access, beautiful gardens, a wedding chapel and reception venues. You can choose to get married in an intimate beach ceremony, exchange vows in a delightful garden setting or go all out for a classic, romantic ceremony in the beautiful wedding chapel. If you hold your reception inside, you’ll be treated to wonderful views of Geographe Bay from the function room’s Bayview Ballroom terrace and pre-lounge on the first floor. Catering for up to 220 guests for a modern and stylish cocktail party, or up to 150 guests for a traditional threecourse sit-down dinner, the wedding team at the resort will be dedicated to ensuring your wedding is an unforgettable experience. Their flexible
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packages will showcase local cuisine and an extensive wine list that can be tailored to suit individual requirements. Visit ramadadunsborough.com.au/ wedding/ or speak to the edicated events team please call 08 9576 9777 or email alisha.williams@wyn.com
A TASTE OF HEAVEN
Featuring some of Australia’s finest wineries, it’s no surprise the Margaret River region and beautiful Yallingup are home to a number of stunning wedding venues. Authentic, romantic and relaxed, at Swings & Roundabouts, you’ll find bespoke, intimate weddings with an emphasis on quality, local produce, exceptional service and great wines. Their weddings and receptions are all set to a beautiful natural backdrop of rolling vineyards, perfectly serving as the canvas for your special day. The venue’s dedicated wedding coordinator and kitchen team will strive to create your dream day through detailed planning and ongoing consultation. Swings & Roundabouts is suitable for both cocktail events and sit-down dinners. The verandah provides the
perfect space for long table dinners, or for a larger event, you and your guests can enjoy the beautiful lawn and set up underneath the shady gum trees. You can also set up a marquee on the grass and look out over the valley, or sit under the stars. You wedding feast has been crafted around the concept of sharing food with family and friends - so be prepared to be blown away by the ‘Chef’s Feast’ which uses fresh, seasonal, local produce. Menus draw on locally sourced ingredigents from independent suppliers where possible - some are even harvested from the winery’s garden, with catering available for 50 to 200 people. Call the weddings team on (08) 9756 6735 or email function@swings.com.au for more information.
WINTER WONDERLAND
If you’re planning a winter wedding, finding a one-size-fits-all wedding venue in cooler months can be a challenge. Fortunately Caves Road Collective in Wilyabrup has brides well covered for all weather eventualities. With new winter wedding packages, a menu tailor-made for winter,
warming drinks, cosy log fires and space to hold your ceremony with room for a reception-style event of to 250 guests seated and 500 guests cocktail style. The venue is perfectly located in the middle of the Margaret River region on the iconic Caves Road, with lakeside views. Although the dining hall is open plan, the stone and timber features and soft lighting create a beautifully warm space – particularly when the log fires are blazing. The cellar door space is perfect for more intimate weddings for 50 seated or 100 cocktail-style. The Caves Road Collective team loves its brides and grooms to make the venue theirs for the day. Executive Chef Hayden Vink’s winter menus feature estate-grown and regional produce with options for canapes, shared dining, set menus and more. With a selection that includes whole slow roasted lamb shoulder, baked salmon, duck breast with poached pears, fresh oysters and cured meat and cheese grazing tables, guests can eat like royalty. Because Caves Road Collective is a brewery and winery and blends its own spirits, they can also go the extra mile to provide an array of gorgeous winter cocktails and drinks. Think mulled wine, mulled cider, winter spices gin & tonic, apple and rhubarb cocktails and berry ginger champagne cocktails just for starters!
The team can also provide bespoke experiences for bridal parties, groomsmen, and groups pre or post wedding. Groomsmen are invited to Be a Brewer for a Day and hang out with head brewers Shannon and Adam and get involved in the making of their delicious brews. This experience costs just $60 per person which includes
tasting and brewing experience, lunch and a pint of choice for a maximum of 10 people. Winter weddings are fabulous for a budget-conscious wedding planners. Because it’s off-peak season, the Caves Road Collective can provide special pricing packages. Speak to the venue’s dedicated wedding guru
Georgia Dodd about availability and pricing. Georgia can also introduce couples to hand-picked winter wedding specialist florists, stylists, photographers, videographers, celebrants, entertainers, hair and make-up artists and more. Call Georgia on 0406 070 629 or email georgia@blackbrewingco.com.au
DUNSBOROUGH
Ramada Resort Dunsborough
Be moved by the west, leave the rest to us.
Toll Free: 1800 200 007 reservations@ramadadunsborough.com.au www.ramadadunsborough.com.au
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RUSTIC AND ROMANTIC
One of the region’s favourite restaurants specialises in rustic vineyard weddings at a truly stunning venue in the Margaret River region. Rustico at Hay Shed Hill is the second venue to represent the Rustico Tapas brand, made famous from its Rockingham Beach venue, introducing the Margaret River wine region to award-winning tapas, hospitality, shared plate, Mediterranean-style fare. From intimate weddings for 20 to grand celebrations for 200, the team at Rustico have got it covered. What could be more dreamy than their private “amongst the vines” ceremony site and styling, with world class wines by Hay Shed Hill for your guests? The convenient central location between Dunsborough and Margaret River is also a winner. Imagine yourself saying ‘I do’ at the iconic property with its white buildings, newly styled on-trend dining room, expanses of grass and vines on the venues door step, with personalised blackboards, love letters, lawn games, pop-up bars, roving microphones, dancing on the deck, festoon lighting, award-winning menus, wedding cakes, at-your-service hospitality super stars and a magical fairy-lit tree. All you need to do is secure your date, choose a celebrant, book your favourite muso, source amazing flowers and arrive on time. Visit rusticotapas.com.au/form.html to fill in the questionnaire and we will tailor information specific to your needs.
GOING TO THE CHAPEL
Architecturally designed and luxuriously appointed, Howard Park’s Wine Chapel provides a unique
SEALED WITH A KISS Whether you want to get married with the sand between your toes, in a beautiful garden or in the grounds of a winery, the Margaret River region's wedding venues can cater for your every desire.
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wedding space in the Margaret River region, perfect for the wine connoisseur couple or those simply wanting a sophisticated event in one of the south west’s most elegant venues. Constructed from natural materials including beautifully weathered Cyprus pine, recycled European oak, burnished black iron and off-form concrete, the Wine Chapel delivers a strong sense of elemental beauty. Chandeliers made from 40-year old vines from the winery’s Abercrombie vineyard are a highlight feature in the main tasting room. Surrounded by manicured gardens and tall marri and jarrah forest,
the terrace. Conducive to indoor-outdoor flow, large glass sliding doors connect the interior tasting room to the outdoor terrace. For intimate weddings, the Wine Chapel can accommodate up to 30 guests while larger weddings can be hosted on the expansive terrace. The Wine Chapel’s wedding team work with a select few south west chefs who share Howard Park’s ethos of delivering abundant menus which beautifully showcase fresh, local produce. Whether you would like an elegant sit-down meal, the refined simplicity of a cocktail-style wedding or a long-table laden with platters of sumptuous food to share with family and friends, our chefs can assist with crafting your ideal wedding menu. As each Wine Chapel wedding is a bespoke affair, there are only a very limited number each year. Their aim is to provide you and your guests with a truly memorable experience offering exceptional wine, great food and outstanding service. For more information please contact our events team on 9756 5200, email events@ hpw.com.au
HAPPILY EVER AFTER Image PARIS HAWKEN
guests will enjoy the impressive views of our vineyards and the Wilyabrup valley from the private terrace. As a venue, the Wine Chapel features a main tasting room, temperature-controlled wine cellar displaying examples from the Burch family museum, a lounge area, foyer, commercial kitchen and the potential to hold various marquee configurations on
The Happs Estate blends the natural beauty of the Australian bush with sweeping lawns and flowering native plants. Set among the winery and pottery, the gardens offer breathtaking views to create your own unique photographic backdrops. Amphitheatres landscaped in the natural fall of the property provide the perfect setting for your ceremony and can cater for intimate occasions through to large, more formal receptions of up to 120 people. We are also a dog-friendly
wedding venue and are more than happy to have you share this day with your favourite furry friend. There are a number of options to select from, and wedding organiser Gemma will be more than happy to help you put together your perfect day. “You may prefer to just have your ceremony at Happs and then move on to another reception venue,” says Gemma, “or you can have the entire wedding celebration here. “The cream on the wedding cake is that you get to celebrate with the most delicious range of wines created right here at Happs Estate.” Call Gemma on (08) 9755 3300 or email weddings@happs.com.au Photos: Tyler Brown Photography
THE PERFECT PLACE TO SAY ‘I DO’
Abbey Beach Resort sits on the beautiful Geographe Bay beachfront, set amidst four hectares of landscaped gardens and lakes, just two and a half hours drive from Perth. The resort comprises of 213 luxury units onsite with one, two and three bedroom apartments, plus studio suites. All apartments and studios are serviced daily and feature a private double spa, a bathroom with each bedroom, reverse cycle air-conditioning, Foxtel, private balcony and views over the lake/ocean/ swimming pool, gardens, tennis courts and children’s playground. Superb resort facilities include WiFi, restaurant, cafe, two bars, a 25 metre indoor heated swimming pool and spa, outdoor pools surrounded by lovely gardens and shaded with gazebos and
umbrellas, squash court, full size and half court tennis, gymnasium and sauna. Abbey Beach Resort has the largest and most versatile function centre, with conference and corporate facilities, in the South West. A dedicated functions coordinator is available to provide assistance and guidance each step of the way, no matter how small or large the event. Event facilities include up to 10 different rooms including a meeting rooms and boardrooms of varying sizes, as well as a ballroom and atrium, are available for workshops, dinners, exhibitions, trade displays, events, conferences and weddings. Visit abbeybeach.com.au/page.Weddings__ Events
OUR WEDDINGS The beautiful venue and grounds of Black Brewing Co. has been renamed Caves Road Collective to better represent everything we can provide to give you a perfect day. With a stunning all-season venue for 50 to 300 guests, a talented head chef and variety of gorgeous wedding menus, professional and friendly staff, and our own brewery, vineyard, spirits and cocktails, we provide everything you need for the perfect wedding.
CEREMONY & RECEPTION WINERY ∙ BREWERY ∙ DISTILLERY
Fast facts – Other wedding venues Aravina Estate - Visit aravinaestate.com/pages/weddings Arimia - Visit arimia.com.au/weddings-and-events Bunkers Beach House - Visit bunkersbeachhouse.com.au/pages/weddings Cape Lodge - Visit capelodge.com.au/weddings Cheeky Monkey Brewery - Visit cheekymonkeybrewery.com.au/weddings Clairault Streicker - Visit clairaultstreickerwines.com.au/Experience/Weddings-and-Events Eagle Bay Brewing - Visit wedshed.com.au/wedding_venues/eagle-bay-brewing Forest Rise Chalets and Lodge - Visit forestrise.com.au/weddings Pullman Bunker Bay Resort - Visit pullmanbunkerbayresort.com.au/en/weddings Vasse Felix - Visit bunkersbeachhouse.com.au/pages/weddings
3517 CAVES ROAD, WILYABRUP WESTERN AUSTRALIA 6280 (08) 9755 6500 GEORGIA@CAVESROADCOLLECTIVE.COM.AU WWW.CAVESROADCOLLECTIVE.COM.AU
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transport, it’s about making life easy for the client so they can enjoy themselves,” she says. “There are so many options down here, we really are spoilt for choice. Of course you have wine and brewery tours but I’ve also seen a huge increase in the girls all having a “retreat” weekend away with yoga, hiking, massages and pampering. “Group classes like flower crown making, candle making, macrame and cocktail making are cool to do, followed by lunch or dinner and drinks are a really great option, while the boys generally love a golf day or BMX-ing in the bush.” Wild Wolf Collective also have a great solution for hens that don’t like trad hen dos. The company is a collaboration between three gal pals who share a love of the good things in life – style, food
Planning some time out for your hen and bachelor parties? Why not come down south and have fun together making crowns, enjoying some serious pampering or even throwing yourself out of a plane?
Fun and
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t’s traditional to treat the bride and groom-to-be with one last hoorah before their wedded bliss begins. So if you’re getting married in the south west, here are some ideas for even the most discerning Bachelor/Bachelorette. From wine tours to yoga classes, we’ve found the perfect solution for your special celebration. Lauren Green is an expert in this department thanks to her role as a weddings and events planner at Ferguson Valley Events, organising many events for bride and groom parties in the south west. “From booking accommodation, lunches, dinners, tours,
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TREAT YOURSELF Spending time with your friends and family before the wedding is a traditional part of the process, so why not choose fun options like those organised by Ferguson Valley Events and Wild Wolf Collective?.
and wellness. Working with each bride, every event is unique and guaranteed to be a memorable occasion perfectly suited to their taste. As far as you can get from pink feather boas and sparkles, think a beautiful setting, incredible food and wine and tasteful activities such as yoga, luxe dining and mediation workshops. “We create beautifully-styled picnics where the bride can relax and enjoy
quality time with her loved ones in a relaxed setting,” says Wild Wolf Collective’s Chella Beckett. “As part of our package we offer catering such as tasty picnic platters, champagne and mocktails. Often brides like to do an activity to bring everyone together and create a fun atmosphere, so we also offer flower crown workshops where everyone can create their own flower crown and wear it for the rest of the day, they result in very pretty photos. We also offer bridal yoga and meditation which is a beautiful way to start the day. The bride can connect
with her bridesmaids and have a moment of peace before the chaos of the day begins. After the yoga and meditation session we can set up some picnic rugs with healthy breakfast platters. This means everything is taken care of and the bridesmaids can focus their attention on the bride rather than running to the shops to pick up food.” How about creating your own natural perfume, thanks to Vasse Virgin? Receive hands-on tuition from the team’s highly trained staff on the secret art of natural perfumery as they help you create your very own signature fragrance. In this 90-minute class you’ll discover how to craft a personalised aroma using separate top, middle, and base notes created from pure essential oils. It’s a wonderful treat for yourself or a fantastic experience to share with friends. If time is short, there’s a 60-minute class (for two to 14 people) or a group package that includes sparkling wine and a gourmet grazing board, featuring Vasse Virgin’s gourmet foodie treats. The workshops are also available after hours by appointment. Prices range from $75pp to $120pp. A very popular option for brides intent on making the most of their time with friends and family is to opt for a pampering session. It’s hard to think of a more blissful venue for some serious
Premium wedding accommodation specialists Beautiful architecture, jaw-dropping locations, and every creature comfort you could possibly want. All in the service of a simple idea: to create an experience that will live on in your memory long after the sun has set. Contact our Booking Consultants to discuss your wedding accommodation requirements.
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Keeping it in the family If you’ve got visiting family and friends for your wedding down south, there’s a brilliant solution to the problem of where they can stay. Private Properties specialise in providing wedding accommodation for multi-generational families, making the logistics of putting a bridal party together a breeze. Large groups can be housed, all under one beautiful, local roof, taking the headache of where Aunty Betty will stay while she’s in town for your big day a no-brainer. “Our full time booking consultants are on hand to assist with organising all the different groups into accommodation options in sought-after locations,” says Private Properties’ David Moyes. “They can help make everything run smoothly during the stay - think of it like a bridal registrystyle service,” he says. “Guests can call to find out what properties would be most convenient, location-wise, to the wedding venue, and we are able to offer all your guests some of the most beautiful homes in the south west for the duration of the celebrations.” There’s a wedding collection on the Private Properties’ website which helps brides and grooms direct their family and friends to suitable places to stay. And of course, if the happy couple are looking for a very special place for their honeymoon, then there are some incredibly romantic holiday houses available for just the two of them as well. Visit privateproperties.com.au
HIGH FLYERS Land on the beach after the ultimate bonding session with Skydive Geronimo, or if you want to be pampered, head to Bodhi J at Injidup Spa Resort..
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'me time' than Injidup Spa Retreat, with one of WA’s best eco-luxe spa offering on site, Bodhi j. Overlooking the Indian Ocean, the retreat is entirely dedicated to its guests comfort, offering natural, holistic therapies in an exquisite setting. Book your bridal party in to stay at the resort and you’ll have Bodhi J’s team of experts on hand to soothe, massage and treat all those last minute aches and pains thanks to their Sodashi bespoke products and treatments, and the incredible Li’tya Kodo hot rock massage. Try the Retreat Spa Journey which includes a hydrotherapy spa bath, relax massage
Fast Facts
Ferguson Valley Events - visit fergusonvalleyevents.com.au Wild Wolf Collective - visit wildwolfcollectiveevents.com Vasse Virgin - visit vassevirgin.com.au Bodhi J at Injidup Spa Retreat - visit bodhij.com.au Vie Spa at Pullman Bunker Bay Resort - visit. pullmanbunkerbayresort.com.au/spa Ecoadventures Margaret River visit ecoadventuresmargaretriver.com Skydive Geronimo - visit skydivegeronimo.com.au
and champagne, fruit and chocolate. If you’re staying at Pullman Bunker Bay Resort, don’t miss the chance to try the Vie Spa with its seven luxury spa suites and two couples’ suites for romantic shared experiences. If you’re the kind of bride and groom who want to share the fun, why not book an EcoAdventures Margaret River on electric quad bikes, exploring the beautiful Boranup Forest? It’s the perfect way for your whole bridal party to bond together and afterwards,
you can all head off to one of the local breweries, like Cheeky Monkey or Eagle Bay Brewing for a refreshing brew and a good feed. One of the region’s leading skydiving company - Skdyive Geronimo - allows adrenaline-seekers to land on the beach. Try a tandem leap of faith, or for those with experience you can jump solo and celebrate with the boys (and girls of course) and a well-deserved beverage afterwards at one of the local breweries.
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Fall in love with our setting in the south.
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A feast to remember
What you eat and drink on your wedding day is an important part of the celebration - so make sure you choose the best option to suit your wedding party. FLIGHTS OF FANCY
The fabulous Rustico at Hay Shed Hill has added to their abundant offering of delicious food and drink choices with something for oenophiles and turophiles (that’s wine and cheese lovers to you and me). Already a popular choice for visiting groups of friends celebrating nuptials, this new addition to the menu will be a big hit for those seeking something truly representative of the region. “We’ve launched a wine and cheese flight which is now available permanently on the menu,” says Vanessa Phillipson, owner of the venue. “You and your guests can enjoy four of the finest European cheeses matched with premium Hay Shed Hill wines, plus lavosh, candied walnuts and quince.” If wine and cheese are your thing, you’ll have the chance to try the 2014 Hay Shed Hill Block 2 Cabernet Sauvignon with a slice of the bold and salty Queso de Valdeon sheep and goat’s milk blue cheese from Spain, or how about Hay Shed Hill’s Chardonnay pinot noir NV, a sparkling drop which pairs perfectly with France’s fromage Campagnier, a cow’s milk that’s soft,
nutty and smooth and silk. Serving lunch every day from 11am to 5pm, Rustico at Hay Shed Hill, 511 Harmans Mill Rd, Margaret River. To book call (08) 9755 6455 or visit rusticotapas.com.au
SIMPLY BRILLIANT
GG Catering is simple, fresh, mouthwatering celebration food, served at a venue of your choice. Whether you are planning a seated affair, a mix and mingle cocktail party or a DIY-takeaway soirée, GG Catering have you covered. “Our menus have been meticulously
designed to showcase the best locally sourced, seasonal ingredients,” says Nicola Macklin of GG Catering. “We put together menu options that are specifically designed to suit every individual event with a focus on fresh ingredients and fabulous flavours. “Our chefs proudly produce everything in-house specifically for each function, ensuring that you and your guests only experience the best quality and freshest food, no matter the occasion. But don’t just take Nicola’s word for it. Happy couples like Janine and Adrian had the best day of their lives, thanks to GG Catering. “We just wanted to say a big thank you for all of your support and advice before our wedding and for the amazing food that you prepared for our special day. “Everything was just incredible, from the canapés, the main meal and the delicious dessert. Your friendly service was just perfect. All the guests commented how fantastic the food was and everyone made a special note of ‘those roast potatoes’. Thank you so much.” To find out more, visit goannacafe.com.au
ELEGANT PERFECTION
Cape Lodge sits in 40 acres of parkland splendour with manicured gardens, sweeping lawns and private lakes providing the perfect setting for beautiful weddings ceremonies and receptions. The food served on the day is a big part of the hotel’s reputation for wedding excellence, with its magnificent award-winning lakeside restaurant catering for wedding receptions up to a maximum 110 guests. For smaller gatherings, happy couples choose a stylish marquee wedding within the expansive lawns of the private Residence (which comes complete with its own single golf hole). For further information call (8) 9755 6311 or email events@capelodge.com.au
Naturally blending the beauty of the Australian bushland with sweeping lawns and colourful gardens. Our amphitheatre, winery and pottery spaces overlook the valley beyond, creating a perfect setting for your ceremony and celebration with an intimate party or a guest list of up to 120 people. Dog friendly and flexible, we are willing to discuss your desired requirements. We look forward to welcoming your enquiries and sharing what we offer at Happs Margaret River, a natural beauty.
Ph (08) 9755 3300 weddings@happs.com.au
www.happs.com.au
“It’s an incredible space and the staff are amazing, nothing was too much trouble. The natural beauty of the space with its hanging greenery and industrial look really caught our eye...” - ASLINN & CAMERON -
I M AG E BY PA R I S H AW K E N
RUSTICO at HAY SHED HILL
511 Harmans Mill Road, Wilaybrup, Margaret River instagram @hayshedhillweddings • email weddings.rustico@hayshedhill.com.au 66 SPRING 2018 | margaretriver.com phone (08) 9755 6455 • website hayshedhillweddings.com.au
Image BIANCA TURRI
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S W E E T W I N E S Y M P O S I U M
Got 24-hours to explore the region? Here are some ideas to make the most of your time. BIKE TRAILS, BEACHES AND BITES
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pend a day exploring some of the more nearby attractions and getting immersed in the countryside. Start the day with a leisurely walk or bike ride along the Wadandi Track, one of the area’s most renowned bush trails.You can enjoy a delicious coffee and then hire your bike in Cowaramup from Golden Jersey Bike Hire or in Margaret River at MR Lifestyle Bikes and The Hairy Marron, the perfect starting point for the Wadandi.There are also a whole host of other trails, including the Ten Mile Brook, which is a 15km round trip running along Margaret River, leading you to the picturesque Ten Mile Brook Dam. Once your legs have had enough running, walking or riding, jump back in the car and take a drive to Fair Harvest, an established permaculture farm with a productive garden that you can visit and tour. If you happen to be here on a Thursday, their café will be open too! Make sure you book in advance if you’re interested in a tour. If you’ve got kids in tow, from here you can easily swing by Sunflowers Animal Farm, where you’ll find more than 350 baby animals living on a ten-acre farm that you can feed and pat. Otherwise, you could pop out to the b, which offer a cruisy 2km walk that’s particularly beautiful when laden with wildflowers in spring.
Next, head north on Caves Road toward the beautiful Gracetown. As you head into the bay on Cowaramup Bay Road, you’ll see Grace Farm on your left.You can make bookings to taste premium, hand-crafted wine here and receive tours of their incredible property rich with bushland, on which they grow organic vegetables and fruit trees in addition to the vineyard. Continue down into Gracetown Bay, enjoying the incredible vistas from the top of the hill.You can park at North Point, which is a great place to snap a few photos of the bay and, if you’re up for it, to commence this section of the Cape to Cape, which will take you over to South Point– and beyond, if you want to see more of this rugged coastline and some of the region’s best surf breaks. Don’t forget to grab a quick bite from Gracie’s General Store before you commit to a long walk! Finally, it’s time to head back up toward home. Take Tom Cullity Drive and stop in at Margaret River Providore for the ultimate taste of the region’s natural produce. Here, you can stroll through kitchen gardens, sample products and even watch products being made, before collecting some local goods to take home and enjoy. For more itineraries, visit margaretriver.com
HAPPS WINES 20 OCTOBER A decadent & delicious tasting of sweet wines from all over Australia. Just $30 a ticket - purchase via the Happs Facebook Events page
Situated on a secluded beach in the heart of the Margaret River wine region, Injidup Spa Retreat features 10 luxurious villas, each with a private plunge pool and stunning ocean views.
31 Cape Clairault Road, Yallingup 6282, WA 68
(08) 9750 1300 | stay@injidupsparetreat.net.au | www.injidupsparetreat.com.au
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Perth’s multi-award winning day spas extends its exquisite offerings to the Margaret River wine region with Bodhi J @ Injidup Spa Retreat. An eco-luxe spa experience, with the most breathtaking views.
Perth | Highgate 08 9466 8260 • The Westin | Perth 08 6559 1818 • Wembley 08 9387 5152 • Yallingup | Injidup 08 9750 1300 • www.bodhij.com.au margaretriver.com
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Wine & wineries
local hero
David Hohnen OA FERGAL GLEESON CAUGHT UP WITH WINEMAKER DAVID HOHNEN WHO HAS RECENTLY BEEN AWARDED AN ORDER OF AUSTRALIA. Portrait BIANCA TURRI
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YOU MIGHT EXPECT the founder of worldrenowned wineries like Cape Mentelle in the Margaret River region and Cloudy Bay in New Zealand’s Marlborough Region to be a smoothtalking tycoon or to allow himself a little hubris, but David Hohnen is resolutely down-to-earth and searingly honest. “It was gratifying and humbling,” he says, on receiving the OA, an honour that was granted for ‘significant service to the development of the Australian wine industry and as a promoter of the Margaret River region’. “I was totally humbled to be honoured along with Dawn Fraser for God’s sake! But I am very grateful,” he smiles. After studying winemaking in California, David, along with his brothers Mark and Giles, established the Cape Mentelle Vineyards in 1970, one of the founding wineries in the Margaret River region. I asked him what he remembered of those early days at Cape Mentelle. “Margaret River was a little town and not a wealthy community,” he said “People worked in forestry, in the post office or on a dairy farm. A lot of the kids had to leave to get opportunities. “I remember the frustrations of my wife, Sandy, living in a small community, and I remember the workforce of local women who worked in the vineyards. There were very few part-time opportunities for women at the time. They were reliable and cheerful whatever the weather.The local women were the backbone of Cape Mentelle.” One of his proudest moments at Cape Mentelle was winning back-to-back Jimmy Watson trophies in 1983 and 1984. The Jimmy Watson Trophy is the most prestigious wine award in Australia, and Cape Mentelle were the first to win consecutive awards since Wolf Blass in the mid 1970s. “That was great for Cape Mentelle,” David says “but it was even greater for the district. It gave Margaret River credibility overnight.” He considers the acquisition of Cape Mentelle by Veuve Cliquot in 1992 to be even more significant. “This was an endorsement by a great French company of the region and the resources they had took Cape Mentelle to the world stage,” he says.
David has shown great instincts for what customers want, whether it was developing and promoting semillon sauvignon blanc blends or later, cabernet merlot, rather than straight cabernets. After being impressed by Marlborough's sauvignon blanc on a chance tasting, he became the first non-resident to buy a vineyard in Marlborough to establish Cloudy Bay. “It takes the courage of the individual,” he says of taking risks,.“But also from those that backed me and provided the capital.” I asked him if it was difficult for him to move on from Cape Mentelle and Cloudy Bay, two businesses that he grew from literally nothing to global recognition. “It wasn’t hard,” he says modestly. “I was a winemaker trying to be a business manager. I didn’t enjoy it and I doubt I did it well.” Since then, he has co-founded another Margaret River winery, McHenry Hohnen, and now he is working on two other interests. The first, surprisingly, is running a pig farm called The Farmhouse Margaret River. “One of the rewards from the sale was that we were able to buy a beautiful farm,” he says. “I was given a big red Tamworth sow which we called 'Big Red' because of her red hair. We bought a boar and now we’ve got a lot of pigs.” Since then, The Farmhouse range has grown considerably to include lamb, beef, sausages and small goods, which are available at the McHenry Hohnen Cellar door as well as at the Margaret River Farmers Market every Saturday. Apart from being arguably Australia’s best known pig farmer, David’s other venture is Crackerjackwine, a wine-broking business, aimed
at bringing the wines of south west Australia to the world by linking local wineries with the UK and Irish markets. I asked him how he assesses where Margaret River wine is today. “Western Australia accounts for just five percent of Australian wine production, and Margaret River’s is just half of WA’s,” he says. “But you have to ignore the numbers to understand the profile. Margaret River is one of the top five recognised Australian GIs (wine regions). "The Margaret River region has a strong brand and it’s all our jobs to protect that brand.” Visit thefarmhousemr.com.au and crackerjackwine.com.au
CELLAR DOOR OPEN 11AM - 4PM 4 9 3 M E T R I C U P R OA D, W I L YA B R U P, WA 6 2 8 0 | P H : + 6 1 8 9 7 5 5 7 5 5 3 margaretriver.com | SPRING 2018 71 F R A S E R G A L L O P E S T A T E . C O M . AU
Nature & Environment
Historic
heart and soul
Busselton Jetty is the iconic structure that defines the town, and represents the resilience, invention and long-term vision of this part of the world. By TOM DE SOUZA.
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t isn’t just the second longest jetty in the world that the timber piles beneath the Busselton Jetty support; they’re also the fundamental pillars of the community itself. Busselton Jetty has been around almost as long as the township. It has survived fires, cyclones, storms, and demolition plans to become one of the most recognised landmarks in Western Australia, and undoubtedly, the jewel in Busselton’s crown. Busselton Jetty CEO Lisa Shreeve says Busselton Jetty is the lifeblood of the community, and an invaluable source of millions of dollars to the region. “It’s a symbol of community spirit and resilience when people fight for something they want,” she says. “It really is idyllic and those that move to Busselton appreciate just as much as those who were born here. The jetty is one of the world’s top-10 shore dive sites, we have thousands that snorkel here every summer, swim, and now even do yoga on it. What better place to enjoy recreational pursuits than somewhere with a 360-degree view of the ocean? It’s calming and makes you feel good. I think that is incredibly
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important in 2018 when we are all leading such busy lives.” Built in 1865, the Busselton Jetty serviced ships trading between the south west and the Swan Colony. It was a lifeline; corn and vegetables went north and building supplies came south. As the colony grew, more foodstuffs were exported and international routes opened up. Potatoes were a major export, along with local timber. There were no permanent longshoremen on the jetty. Instead, local farmers and, in particular, group settlers topped up their income by labouring when the ships arrive. Then steam powered engines replaced sail boats, and the jetty had to be extended into deeper water until it reached its present length of just under 2km. Eight separate extensions were completed between 1872 and 1896, and a ‘skeleton jetty’ a 166m east of the existing jetty enabled steam engines to travel further along the jetty with their loads of coal, timber, and potatoes. Throughout the first half of the 20th century, the jetty was a paradoxical place of recreation and work. The sheltered waters are perfect for a casual swim, building a sandcastle, promenading,
ALL ABOARD Above, Busselton Jetty is a charming place to spend a day, taking a ride on the train along the jetty itself. Right, volunteer Tasy Richards.
fishing, or participating in a hard-fought competition, such as the Busselton Jetty Swim. The arrival of the modern era meant a decline in the use of rail transport for passenger travel and goods, and in 1972 the jetty was officially closed as a shipping port. By then, the Busselton jetty was in dire need of repair, even before the major damage inflicted by Cyclone
Alby in 1978. The cyclone destroyed 700m of the jetty, or over a third of its entire length. The loss galvanised the community, and through the hard work and commitment led by Busselton Jetty Environment and Conservation Association, they have have gone above and beyond to raise money for restoration and building a revenue model around the attraction to maintain and keep up with repairs. Today, the train still runs along the length of the jetty, but it carts passengers instead of timber, coal, or potatoes. In 2016, the petrolpowered locomotive was replaced with a more energy efficient solar-powered electric version. The Busselton Jetty of yore has also conformed to the technological demands of the digital era, and the Winter Discovery Tours in the Underwater Observatory feature an immersive 3D virtual reality experience.Visitors can relive Cyclone Alby and the Jetty fire, and dive beneath its pylons without even getting wet. Virtual reality aside, the Busselton Jetty is still a great source of recreation for the local community. On any given night, throngs of fishermen line the jetty edges and wheelchair access fishing platforms, throwing out nets for crab, and jiggling lures for squid, herring, whiting, and skippy, with the occasional tuna or Samson fish caught in deeper waters. Frosty Waterhouse holds the record for the biggest fish, when in 1948 he caught a whopping 170kg north west groper from the jetty. Still a fundamental source of recreation for many, the Busselton Jetty also remains a source of employment for some, and the jetty is supported by the tireless work of community volunteers, like Tasy Richards. Tasy is one of up to 85 volunteers who work alongside 42 paid staff. She has worked and volunteered, on and off, since the Underwater Observatory opened in 2003, and says volunteering
down at the jetty is a great way to keep occupied and contribute back to the community. “It really is an icon of the community," he says. For all the local people, recreation is certainly centred around the jetty.You can fish off it, dive off it, swim around it. People even get married on it or celebrate their birthdays underneath it. It’s definitely an integral part of the community.” Visti busseltonjetty.com.au for more information
OPEN EVERYDAY FOR EVERYONE 11am - 5pm ph:08 97553554 |
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Nature & Environment
A
mammoth experience VISITING MAMMOTH CAVE IN SPRINGTIME OFFERS THE CHANCE TO SEE THE STREAM FLOWING IN ALL ITS GLORY. BYJENNIFER MORTON.
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idden among the karri and marri trees sits the majestic Mammoth Cave. Once called The Dawn of Creation, the enormous grotto is well-known for its many stalactites and stalagmites that hang from the ceiling and stand tall from the floor. But one natural feature that not everyone gets to see is the stream as it flows through the cave during
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the winter and spring months. “It’s beautiful when it’s flowing,” says Andrew Green, a senior tour guide at Mammoth, Lake and Jewel Caves. “And once it’s going, it’s going until late October, early November.” When the autumn and winter rains fill up the swamps of the Nindup Plains, the water begins to spill over to start Mammoth Stream flowing again. The stream winds its way down along the forest floor and under the bridge that leads into the cave. The filling of the stream, which can happen anytime between June and August, can be slow enough to witness says Andrew. “The first 150-200mm of autumn rainfall soaks the catchment area, and the next 100150mm starts the stream on its way; creeping towards the cave at a metre every ten minutes or so,” says Andrew, who loves his forest-based job of 10 years.
As I walk towards the cave opening, a young boy emerges and says,”that was awesome”. Spurred on by his enthusiasm and obvious enjoyment of the monster cavern, I follow the boardwalk through a large opening. Mammoth Cave is in the history books as the first fully self-guided audio tour in the world. I adjust my headphones and type in 100 on the small digital device that hangs around my neck to get started. Besides the sheer size of the cave, the first thing I notice is the temperature. It’s certainly a few degrees colder than the outside air. The stream bed is wide and flows alongside and under the walkway that leads to the first platform. This first chamber of the cave is accessible by wheelchair, mobility scooter and prams, which means everyone can enjoy Mammoth. Another fantastic bonus is that you don’t have to go underground. This fact appeals to anyone who may be claustrophobic, new cave
GOING UNDERGROUND Mammoth Cave is one of a series of incredible natural ancient formations in the region.
adventures or travelling with young children. After the first chamber, there are steps leading to the top platform. In total, there are 540 stairs in the cave, so if you choose to visit it in its entirety, it can be a workout, which is often a good thing whilst on holiday. “Visitors with limited mobility can choose
to do just 40 steps up to the top platform, from where you can see the biggest and most spectacular parts of the cave. It includes the bones and fossils of the megafauna,” says Andrew. The first piece of megafauna evidence is the jawbone of a zygomatura trilobus, an ancient beast that is comparable to a giant wombat. When I go further up, there’s a showcase featuring bones from an array of species found while making the cave accessible to tourists. The remains include those from koalas and Tasmanian devils – species that are no longer natural inhabitants of Western Australia. And, I must say, the view from this elevated stage is incredible. As I slowly wander up and down the narrow staircases and along the cave stream, I feel blessed to have had the opportunity to experience such a wonder of nature. As I hike up the last steps that lead me to the forest of karri and marri trees, I understand why this place was originally called, The Dawn of Creation. margaretriver.com
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Nature & Environment
Reasons Margaret River is your ultimate spring getaway When other destinations in our timezone start to get just that little bit too hot and that little bit too busy, why not plan an escape? By EMMA PEGRUM.
W
e’ve got just the place. Think premium food and wine, incredible encounters with nature and whale watching in the vast Indian Ocean. And it’s all yours in Western Australia’s Margaret River region. Located just a three-hour drive south of Perth, it’s one of Australia’s most compact yet strikingly diverse holiday destinations. Stretching from the family-friendly beach town of Busselton down to the seaside nature hub of Augusta, the Margaret River region is an enticing mosaic of pristine natural wonders, undulating vineyards, premium wineries and world-class restaurants, towering forests and incredible coastal panoramas. Only 110km end to end, you can explore the whole thing in one trip – but you’ll definitely leave wanting more. So before the city blues really start to set in, check out these five reasons why you should make Margaret River your spring getaway.
Access Adventure The adventure starts before you even arrive, with the drive down from Perth fostering that transient feeling as you move through suburbia out to bushland, pass farms and cruise roads lined by towering forest. Navigating around the Margaret River region itself is also laden with adventure: Caves Road, which connects the small beach town of Dunsborough to Margaret River and, further south, Augusta, is a narrow winding road that slithers through jarrah and karri forests and cuts around vineyards big and small. And then of course, there’s adventure to be had in the many unique pockets of the region and the diverse experiences they play host to. Alternative tours are on the rise in Margaret River, so if you love to do things differently and get a sense of exclusivity, these are for you. Imagine touring the entire stretch of cape to cape coast by helicopter, or taking a sip ‘n’ cycle tour through forests, hopping from winery to winery as you go.You’ll return home revitalised and the object of all your friends’ envy.
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Experience World-Class Food and Wine It’s no secret that Margaret River boasts an internationally recognised gastronomy and world-class winemaking. In the way of wine, the region is unique in the global industry due to its proximity to the coast – the cooler temperatures and coastal proximity make for distinct varietal characteristics. Margaret River is best known for its fresh yet complex chardonnays and lively, warming cabernets, but winemakers across the region are also innovating new wave wines.You can visit cellar doors almost any day of the week and receive guided tastings of the region’s premium wines – some wineries even offer tours of their vineyards, which give you a glimpse into the history and process of winemaking in the region. In the same vein,
the region is also home to an ever-increasing number of breweries, cideries and distilleries, which offer a more casual atmosphere, a variety of enjoyable beverages and usually a downright delicious lunch. Speaking of eating, your trip to the Margaret River region will not be void of exclusive dining and a taste of the freshest, highest quality local produce there is. Some wineries also host fine food restaurants, which provide the perfect winter hideaway: imagine a bottle of peppery cabernet enjoyed over a long lunch, surrounded by nothing but grapevines, dams, lakes and forest. Modern Australian dining is certainly the dominant cuisine – and much of this is influenced by Aboriginal seasonal knowledge and made with native ingredients – but you can also sink your teeth into top quality Japanese, Mediterranean tapas and hearty, familystyle Italian.
It’s a Whale Watching Haven Towering skyscrapers might offer phenomenal views of a city, but one thing you won’t spot is
Visit Unique Landmarks Sightseeing in the Margaret River region is less about feats of architecture or manmade structures, and all about incredible natural landmarks that have existed for tens of thousands of years. The entire cape to cape region hosts underground caves, many of which you can enter and explore, both with and without guides. The most famous of these caves is Jewel Cave, which is home to some of Australia’s longest stalactites – it’s these intricate and spectacular crystal creations that give the cave its name. Other show caves in the region include Mammoth Cave, home to the fossils of longextinct megafauna; Lake Cave, where the water reflects the cave’s delicate formations; and Ngilgi Cave, where you can learn the Aboriginal dreaming story of a battle between a good spirit
(ngilgi) and a bad spirit (wolgine). Although, if it’s structures that excite you, visiting the Cape Naturaliste and Cape Leeuwin Lighthouses is also a fascinating experience that gives insight to the region’s maritime history. Both lighthouses are fully working by night, but by day, visitors flock to climb to the top, learning stories of unimaginable tragedy and rescue at sea and gaining sweeping views of the surrounding national parks and coastlines. Leeuwin Lighthouse is the tallest on mainland Australia, and sits sturdy and dignified at the most southwestern point of Australia. The lighthouse is the perfect vantage point to see the Southern and Indian oceans meeting – the meeting of these two currents creates the picturesque natural phenomena of a distinct line of white wash leading out from the point, the turquoise of the Indian Ocean on one side and the dark waters of the Southern Ocean on the other. There’s also the iconic and heritage-listed Busselton Jetty, which stretches 1.8kms over the still waters of Geographe Bay.You can take a walk, or jump on the Jetty Train, which takes you for a leisurely ride out to the end. Here you’ll find the Underwater Observatory, which allows you to experience the artificial reef without getting wet. Descend eight metres down a spiral staircase to the ocean floor, where you’ll see more than 300 species of vividly colourful fish and sub-tropical coral.
Learn About Aboriginal Culture The Margaret River region is home to the Wadandi and Bibbulmun people of the Noongar
IMAGE Bianca Turri
a beautiful mother humpback whale moving calmly through the ocean with her calves in tow. From June to early December, this sight is a common one in the waters of the Margaret River region, and you can get a prime spot to see it from, too. Multiple chartering services take visitors out to see migrating whales pass through the Leeuwin-Naturaliste waters, where sightings of breaching humpbacks and flicking whale tails surprise and excite. These majestic creatures are mesmerising to watch as they move through the water with ease, but you don’t have to be on a boat tour to see them. The region’s coastline provides many vantage points for whale watching, including the two lighthouses that stand tall at either end.
nation, who have walked on and cared for this country for tens of thousands of years. Today, Aboriginal people share their cultural knowledge and unique seasonal understanding of the region through cultural tours available to visitors. These tours take you to traditional meeting places and landmarks where native food sources still abound, and share with you traditional hunting and fishing techniques, toolmaking, song, dance and language. Experience a traditional Welcome to Country, go fishing with a Traditional Owner and taste freshly caught fish smoked on the shore, journey into Ngilgi Cave and hear the sound of the didgeridoo resonate within it, or have a bush tucker inspired gourmet food experience, while looking out over the Leeuwin-Naturalise waters. These experiences are a unique way to connect to boodja (country) and to gain insight into both traditional and contemporary Aboriginal culture. For more information visit margaretriver.com
Wha le Watc hing Killer Wha le expedi ti onS ec o Wilderne SS tour S
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BOOK NOW 9750 5500 | www.whales-australia.com.au
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Get twitching
Nature & Environment
says Shapelle McNee, who helped coordinate the Great Cocky Count.
Masked owl Boyd is particularly interested in owls and together with fellow local Steven Castan, has spent many nights over the last two years tracking down a vibrant population of masked owls (pictured left), the enigmatic forest relative of the barn owl. Unfortunately, a diet of rodents leaves the owls vulnerable to secondary poisoning from mouse and rat baits. The alarming finding from sampling tissue from dead birds in the south west by ECU owl researcher Mike Lohr, including a masked owl found at Meelup, is that all our owls and native predatory animals such as the chudditch are being killed off by a new generation of rodenticides. Boyd urges people to avoid poisons if possible, or to use multiple lower dose poisons rather than one-off lethal doses that would kill a native predator that eats the mouse or rat.
Birdata – the great bird survey
Grab your binoculars and check out these feathered friends, says Lizzy Pepper. Images by STEVEN CASTAN.
B
irdwatching is a therapeutic way to connect with nature and the Margaret River region is a great place to grab a pair of binoculars and begin 'twitching'. “When you take a walk among the tall trees and listen to the birdsong, it puts life in perspective. It’s amazing how much we appreciate the world around us when we start watching and listening to birds,” says Dr Tegan Douglas from BirdLife Australia. Here are some ways to learn about some of the local bird appreciation and conservation projects and how you can get involved:.
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The Great Cocky Count “We are starting to get a handle on the south west forest populations of our iconic, much-loved black cockatoos” says Dr Boyd Wykes, ornithologist and chairman of Nature Conservation Margaret River. The Margaret River region is a stronghold for all three of WA’s threatened cockatoos – Baudin’s and Carnaby’s White-tailed black cockatoos and the forest race of red-tailed black cockatoo. All are present throughout the year, but with local and longer distance seasonal movements relating to their varying diets, availability of nest sites and drinking water sources. To monitor overall numbers, community teams survey 30 cockatoo roost sites in the region each autumn for the Great Cocky Count, with some roosts supporting hundreds of birds of more than one species. “We’ve still got a lot to learn; how they use the region, where they roost and where they go,”
Birdata is an Australia-wide database of bird sightings, and it’s not just for bird nerds – anyone can record what they see, and help BirdLife monitor our feathered friends at the same time. Zoom in on the map and you’ll find a list of all birds sighted in that region. Tegan teamed up with Andre Courtis from Your Margaret River Region to create Birdata Shared Sites at the local lighthouses and caves, to participate in Australia’s longest running fauna survey. “At Cape Naturaliste Lighthouse we have a leaky water tank which is well known for attracting a plethora of birds, especially in warmer times as it is so dry out there. Red-eared firetail finches, southern emu wrens, whitebreasted Robins and a phenomenal number of splendid fairy wrens hang out there” says Andre. Birds of prey are a regular bonus on lighthouse tours; “I have had a squaretail kite come within a couple of metres of the tour group up the top. Last week on a tour, we watched a Nankeen kestral attack another bird on the ground. There was an almighty screeching noise like I’d never heard.”
Get involved Join the BirdLife Cape to Cape Group on one of their walks and excursions. It’s a welcoming and enthusiastic group, and a fantastic way to discover some hidden gems. Free birding events at the lighthouses
and caves are a great way to see some rare birds in the company of experienced bird watchers, including Christine Wilder from the Cape to Cape Bird Group. Each site brings different species due to varying vegetation, but Christine says you might expect spotted pardalottes, splendid wrens and white-breasted robins at Cape Naturaliste, black cockatoos among the karri trees at Jewel Cave, and possibly a crested shrike-tit at Mammoth Cave.You might see rock parrots, endangered hooded plovers, whitebreasted sea eagles and ospreys at Cape Leeuwin. Call 9757 7411 for bookings. CockyWatch is a new initiative to find out what the cockatoos are doing and where throughout the year. Participants record numbers of black cockatoos seen while travelling along routes by car, bike or on foot. Boyd has chosen to survey a 5km section of the Wadandi track through forest and farmland. “I survey slowly on my mountain bike in one direction and then peddle faster back, giving me about an hour’s exercise,” he says. Register at birdata.birdlife.org.au and download the Birdata app so you can track birds in your own backyard and on holiday. National Bird Week is from 22 to 28 October – look out for events.
amaze’n MARGARET RIVER
Boranup Forest is a must. Many of our beaches reveal sea birds and shore birds as well - my favourite beach spot is Cape Mentelle and Gnoocardup beach” ~ Steven Castan (@ estebanthenatureman – IG) “There is a spectacular seabird called a redtailed tropicbird that used to be recorded quite regularly in spring and summer off Sugarloaf Rock and Cape Naturaliste Lighthouse. They haven’t been recorded there for a few years though, but it would be great to know if people do see them – record them in Birdata.” ~ Dr Tegan Douglas “Rotary Park has several lovely walking tracks, including a karri-shaded riverside walk. Birding highlights include crested shrike-tits, rufous treecreepers, western rosellas, red-capped parrots, splendid and red-winged fairy wrens, white-breasted robins and western golden whistlers.” ~ Christine Wilder
MARGARET RIVER MAZE, GARDENS, MINI GOLF & CAFE
Birdwatching hot spots “You can’t go past a walk along many of the sections of the Wadandi Track for seeing an abundance of bird species – and a walk in
Tawny Frogmouth
Willy Wagtail
Tel: 08 9758 7439 Giant Hedge Margaret River Maze, 18 Hole Mini Golf and 5 ha Botanical gardens, 4km south of Margaret River More mazes, games and puzzles amongst the gardens | Unusual WA native plants, attracting abundant birds and wildlife | BBQ’s, picnic ground, playground | Amazen café overlooking Amazen gardens and lake for breakfast and lunches | Wheelchair accessible paths
9978 Bussell Highway, Margaret River findus@amazenmargaretriver.com.au
www.amazenmargaretriver.com.au margaretriver.com
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Nature & Environment
Green shoots and blooms
It's Kambarang, or wildflower time according to the local Noongar people. Tom de Souza finds out more.
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t’s spring time. The magpies are starting to swoop, the bees are buzzing, and the landscape of the Margaret River region is carpeted in resplendent swathes of colour. It’s wildflower season. While we know this time as spring, the traditional owners of Western Australia’s south west, the Noongar people, observe a calendar of six seasons, says Iszaac Webb, a Wadandi Cultural Custodian and Chairperson from the Undalup Association.. “Each of the six seasons represents and explains the seasonal changes we see annually. The seasons can be long or short and are indicated by what is happening and changing around us rather than by dates on a calendar,” she says. “This six-season calendar is extremely important to the Wadandi people, as it is a guide to what nature is doing at every stage of the year, as well as understanding respect for the land in relation to plant and animal fertility cycles and land and animal preservation.” What we know as spring, or October and November, is wildflower time, or Kambarang, Rachelle says. It’s a season of birth when we begin to see an abundant explosion of colours, flowers, and life all around us.
“The rain has started to ease and Boodja (country) is warming, this can be seen as the clouds open up and the Ngark (sun) begins bringing to life all the Djet (flowers) of the land,” Iszaac says. Western Australia’s wildflower collection is the largest on Earth, according to the Tourism WA website. Across the state, you’ll find more than 12,000 species, over 60 percent of which are found nowhere else on the planet; and the Margaret River region offers a particularly unique display of wildflowers, says Cape to Cape tour guide, Gene Hardy. “There is massive variation within the region,” Gene says. “You get this variety from exposure to different conditions. Cape Nat is really exposed, its hot, its dry, whereas in the forest its undercover, its moist, its much cooler. There are different microclimates all throughout the region.” Gene has been observing patterns in wildflowers during a decade out on the track. He says their behaviour is mysterious and unpredictable, and contrary to popular belief, can actually be found all your round, although they are at their most vivid display in early October. “What’s really interesting is we have polleneating marsupials here like the pygmy possum and the honey possum, and those guys they need nectar all year round, and they survive because somethings flowering all-year round. So even in winter something is flowering, at the start of spring something is flowering; but for sure there is far the biggest flowering over spring.”
Gene is one of many West Australian's also utilising the abundance of wildflowers in developing a low-impact garden in his home. Many nurseries, like Geographe Landcare Nursery are now cultivating wildflowers, so people can grow native flowers in their homes. “It’s really great,” Gene says. If all these flowers and plants are from here, they don’t need to be watered and they don’t need to be fertilised. I’ve got all native species through my garden, and I don’t even have to water it.” For those who don’t have the green thumb but appreciate the delicate beauty of natural flowers, wildflowers are also sold as floral bunches around the region, with some great bunches sold by the Mohican Store, Blue Ginger, The Farmers Markets, and Rose and Wild. Alinta Cook, a local floral designer who supplies local business with wildflower bunches, says demand for native species is increasing with the ecological consciousness of consumers. “It’s about making nice flowers affordable for everyone. Because not imported they’re cheaper and more sustainable, and people are certainly becoming more aware of the impact they’re having on the earth these days,” Alinta says. For those who want to see wildflowers without ‘going bush’, a Busselton Wildflower Exhibition is held by the Uniting Church. The exhibition presents individual specimens of flowers and orchards, with their botanical names, among various stalls and displays, and is held on October 4 and 5. /... Continued overleaf
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Nature & Environment
Did you know . . . THE KAARTDIJIN (knowledge) and understanding of Noongar Boodja (Country) reflects the deep spiritual and physical connection to country and to places of significance. Showing respect and acknowledgement to our Aboriginal people, working together, we can learn and educate ourselves about the connection that we all have with Mother Earth - knowing its value keeps us together. The six seasons of our Wadandi people, traditions and culture continues to rely on to keep Nala Boodja – our country strong and healthy. Land, country, Mother Earth is our most important resource no matter what culture or religion, all of us rely on Nala Boodja – Our Country. In South West WA, the six seasonal calendar includes six different seasons in a yearly cycle. Each of the six seasons represents and explains the seasonal changes we see annually. The seasons can be long or short and are indicated by what is happening and changing around us rather than by dates on a calendar. This six-season calendar is extremely important to the Wadandi people, as it is a guide to what nature is doing at every stage of the year, as well as understanding respect for the land in relation to plant and animal fertility cycles and land and animal preservation. DJILBA (August to September): Expect a mixture of wet days with increasing number of clear, cold nights and pleasant warmer days. Djilba is also known as Boodjari Boodjid (conception time) when the animals have either given birth or a about to, during this
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time we Djinnung (look) into the Djinda (stars) through the Milky Way to observe the dark emu that indicates to our people that Wetj (Emu) is now nesting and can Not be hunted to ensure sustainability. The Yongar (male kangaroo) and Woorar (female kangaroo) we not hunted during this season due to Woorar has Boodjid (given birth) and has a joey to care for. As you walk across Boodja you will also notice the Possum Bush with its cream florets that resemble mini cauliflowers are ready to bloom an indication that Koomal (brushtail) and Gnaren (Ringtail) have babies and can not be hunted. You can also observe Injid (Templetonia retusa) with its vibrant red blossoms it is commonly known as the cockies tongue indicates that the skippy Djijit (fish) are Boola (plenty) and can be caught. Quinnin also known as Zamia Palm are also beginning to produce a seed known as Boyan, the Boyan was used by the Wadandi people, they leach toxins from the nut to create a flour that can be used to cook a form of fermented bread that is used for the production of good bacteria in the stomach. Djilba is the season to also collect tubers such as Borna (bush chillli) Kara (carrots) and Djubak (potato) from the Boodja (country) and eat them raw or roast them on Karla Djedal (fire coals). Wannang (agonis flexuosa) peppermint tree is also ready to blossom telling us that the rains will still fall replenishing the country until the next season in two months called Kambarang (October to November) when the land will warm and we once again live with the sea.
KAMBARANG (October to November): This is wildflower season (the season of birth), The rain has started to ease and Boodja (country) is warming, this can be seen as the clouds open up and the Ngark (sun) begins bringing to life all the Djet (flowers) of the land, we see an abundance of colours and flowers exploding all around us. The yellows of many of the Acacias continue to abound, along with some of the Banksias and many other smaller delicate flowering plants including the Kangaroo Paw and Orchids. One of the most striking displays of flowers to be seen during this season will be the "Mooja", or Australian Christmas Tree (nuytsia). The bright orange/yellow flowers serve to signal the heat is on its way. For the animals, October is also the most likely time of the year that you'll encounter a snake as the reptiles start to awaken from their hibernation and look to make the most of the warm to assist them in getting enough energy to look for food. It's also a time that many young families of birds will be singing out for their parents to feed them. Koolbardies (magpies) will also be out protecting their nests and their babies. During this time the Wadandi people would collect tubers and bulbs such as Kara (bush carrots) Borna (bush chilli) and Djubak (potatoes), these were either eaten raw or roasted in the ashes. As the Bilya (rivers) are full from the previous wet season of Makuru June / July and Djilba Aug / Sept. The Wadandi people would wade through the water during this time collecting Marron, Gilgie (freshwater crayfish) Gnoonern (duck) Kooljuk (Swan) and Boyee (turtle) as a source of meat. The Wannang (peppermint) flowers will indicate that the tailor are schooling in Waratu (ocean) and being caught in the bays. The Balga (grasstree) will also start to flower telling the Wadandi people that the season has changed and with the water being warmer, gives the opportunity for catching Caabern (blue groper). The Undalup Association has been endorsed by SWALSC (South West Land & Sea Council) as a leader in cultural education and protocols, heritage management, cultural awareness and heritage protection. This information is from Wadandi Traditional Owners and Cultural Custodians, and belongs to the knowledge holder: Waalitj, Iszaac Webb.
For the love of flowers If you’d like to see the artistry of nature translated onto canvas, then head over to the Margaret River Gallery for a real treat. South African-born Kate Debbo will be both an artist in residence and an exhibiting artist in September, showcasing her beautiful interior still life and floral works. “I am completely inspired with the idea of capturing the energies of nature to bring the outside inside,” says Kate. “I see my floral paintings as interior landscapes or interior still life.”
Arriving in the south west of WA, Kate found similarities between the nature she’d left behind in South Africa and her new home. “Migrating from South Africa, I was struck by the similarity in forms in the botanicals here,” she says. “Natives are my favourites with their unique flowering forms. They are sculptural and free – just like my paintings. For me, florals and flowers are a universal symbol of life. I feel a strong connection to life here.” Several of her works have particular meaning and importance for Kate. “A work called Revival is especially relevant as I repainted this painting recently. For me , now this painting embodies the energy of spring and the idea of renewal as the spirit of spring, while An Opening signifies the beginning of something new,” says Kate. “I’m inspired by my daily walks through the Margaret River bush. The colours in this piece captures the deep greens and shadows of the forest.” Other artists who have a particular affinity with wildflowers and the surrounding abundant nature are also on show at the gallery. Jen Mellor, for instance, has recently won the Claremont Art Award, while Veritas, who is from Bunbury, creates beautiful works with watercolours on black paper, a difficult technique which involves overlaying many fine layers of paint. Francesco Geronazzo’s depiction of a grass tree root is also worth seeking out while visiting the gallery. There’s also a gorgeous selection of jewellery and ceramics inspired by WA’s flora; the perfect excuse to take an artistic reminder of this beautiful part of the world home with you. Kate Debbo’s exhibition runs until October 3. Margaret River Gallery, Shop 4, 1 Charles West Avenue, Margaret River. Visit margaretrivergallery.com.au NATURAL BEAUTY See the work of Kate Debbo (inset) and others at the Margaret River Art Galleryi.
EMERGING ARTISTS + FINE ART + ART OBJECTS + JEWELLERY
SEPTEMBER ARTIST IN RESIDENCE WITH KATE DEBBO + NATASHA HILL 27 August - 3 October 2018 Interact with the artists working in the gallery space, whilst viewing an exhibition of their new works.
Shop 4, 1 Charles West Avenue P 9757 2729 E info@margaretrivergallery.com.au W margaretrivergallery.com.au
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Active & adventure
A long winding road
. | Introduction by JANINE PITTAWAY.
By JINNI WILSON
If there’s one road that captures people’s hearts when they’re in the Margaret River region, it’s Caves Road. But have you ever wondered about the history behind this iconic drive? Wonder no more . . .
CAVES ROAD is one of Australia’s great tourist drives, meandering its way through towering trees, native bush, farmland and some of the region’s most iconic wineries, breweries and attractions. Since the 1900s it has attracted visitors, thanks to the spectacular caves it links – from the limestone ridge between Cape Naturaliste and Cape Leeuwin, across the Margaret River region and down into the Karri country, past Hamelin Bay and onwards to Augusta. IJinni Wilson (BSc(Hons) Anthropology) has penned a fascinating history of our favourite Sunday drive and argument for slowing down to enjoy the ride.
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aves Road began as a network of sand and gravel tracks taking visitors to the spectacular caves so numerous along the Leeuwin-Naturaliste Ridge. In the early 1900s the Ridge was already a touring sensation. People came from across the world to visit the spectacular caves being discovered in a far-flung corner of Western Australia. John Bussell was the first to advertise a cave and accommodation package, back in 1891. The first visitors came down the old road through Yelverton and Ellensbrook, to stay at his Wallcliffe House, or at Frances Brockman’s farm at Burnside. They marvelled at the trees along the rough sandy track, and the journey became a wonder in itself. One 1885 traveller penned that the Karri trees were worth riding 50 miles to see. “They rise straight and graceful as a palm for 100ft and sometimes 150ft without a branch. In the summer they have a blueish grey colour, but during the winter a salmon relief of shell gives a pretty
aspect to the Queen of trees.” But others were eyeing the giant trees with a different view in mind. In 1882 M C Davies obtained a timber license, opened Hamelin Bay as a harbour, and began to export timber out of the region. The new enterprise demanded a new road. The ‘Karridale Road’, now Bussell Highway, was pushed through in a direct line south from Busselton. The region opened up. The karris growing on the Ridge have their roots stretched deep into the limestone, and loggers discovered more caves. People began to flock to the Ridge, attracted by work at the timber mills, but also by wildly poetic tales of the ‘crystal palaces’ and ‘fairy wonderlands’ hidden below the trees. They shunned the slow coast road past the lodgings at Wallcliffe and Burnside, to cross instead at the new bridge, into the new town of Margaret River. Frances Brockman lobbied the WA Government to maintain the old coast road. She also pushed for official promotion and
EVERYBODY'S FAVOURITE ROAD Caves Road holds a special place in the hearts of many from WA and beyond. Above. visitors in a charabanc on their holidays, the first car south of Perth transporting visitors to the caves in the early 1900s.
protection of the caves. A Caves Board formed in 1900 at the instigation of surveyor Erskine May. He advised the caves should be developed as a government tourism venture, and made the first official call to build a better road. He proposed consolidating the tracks from Busselton to Yallingup Cave, and to open a new coastal road south to Margaret River. Yallingup Cave, now known as Ngilgi, opened in 1900. The Caves Board promoted a rail transport and purpose-built Caves House accommodation package deal. Early visitors made a day trip from Busselton to Yallingup, navigating a series of confusing
sandy tracks. Travellers were advised to wear pale clothes, as they would be coated with white dust from the limestone road, and would all arrive the same colour. In 1901 the Caves Board also opened Lake Cave. The extension south to Margaret River became the new craze, and the time came to invest in major roadworks. Erskine May brought road engineer George Farrar along to tour the caves. Keen for an opportunity to promote Western Australia, they officially approved the making of the ‘Lake Cave Road’ the following year. They devised a route from Caves House heading south within one to two miles of the coast. It was to cross the old bridge, past Wallcliffe and Burnside, and onwards to Calgardup, Mammoth, and Lake Caves. Clearing and grubbing works began in 1903, but the making of the new road was a long process. The ‘caves run’ was such a success that in 1908 coach operator Percy Bignell imported the first motor car south of Perth - a ‘Starcar’.
Active & adventure
Surfing was mentioned as early as 1934, in an article on the wonders of Redgate Beach. SURF'S UP Caves Road became important in the story of surfing in the region too. Right, (courtesy of Aravina Estate's WA Surf Gallery) 1962 Yallingup's Caves House with Des Gaines, Alan Hamer, Dave Williams, Bob Keenan, Ray Evans, Kevin Merifield & Terry Williams , and far right, 1962 Murray Smith & Jim Keenan surfing .
Shipped from London, it came complete with spare tyres and a driver. The era of motors had arrived, and by 1914 the road was said to be ‘macadamised’ all the way to Lake Cave. But as one traveller wrote, the journey south was still an adventure two years later: “On the whole, the road is good, although it degenerates towards the end of the journey into nothing more than a bushtrack, just wide enough for the car to squeeze through. In places many of the trees have been ringbarked, and others have measured their length on mother earth as a result of winter storms, the huge fallen monarchy adding a touch of the capricious to the sylvan scene. As we fly along the track we are continually ducking and dodging the foliage of the undergrowth.” (Westward Ho! 1916) In 1911 diversions were planned from the Lake Cave Road into Wilyabrup, Cowaramup Bay, Joey’s Nose, Gnarabup, Calgardup, and Freycinet. With easier access, the Ridge became the playground for hard working group settlers, deprived of material success, but endowed with a magical coastline. The Lake Cave Road became an artery for
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exploration of the coast; not just of the caves but the waves as well. In the years following the First World War, the state government devised the group settlement scheme to attract new residents and used the caves in promotional material. Dignitaries and the odd aristocrat visited, ensuing the continued upgrading of the road. Meanwhile the Augusta Roads Board worked its own way north, past Moondyne Cave and onwards from Karridale. In 1921 Dave Gibb drove his ‘Super 6 Hudson’ north to Golgotha Cave, and the route from Yallingup to Augusta was complete.
Surfing was mentioned as early as 1934, in an article on the wonders of Redgate Beach. During the 1950s cars became more available, and the way opened for the surfing expeditions of the 1960s - the days when everyone camped wherever they fancied, got bogged overnight on the sandy tracks, lit fires, and lived the wild life. Now visitors are drawn in huge numbers to the scenic beauty of the Leeuwin-Naturaliste Ridge, and Caves Road has become an icon of regional identity. The tree-lined road has wound its way into the region’s heart. ‘Caves’ is not just a pretty road: for those who live here it is a way of life.
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Connecting all the small places, in a long and winding way. People love the wild spaces, the old world feel of a winding tree-lined vista. Natural beauty is what they’ve always come for. To escape the rush and the lights, the kerbs and the concrete. To journey at the slower pace of the old days, with time to wonder at the light bouncing off the silver trunks of the giant trees, and time to avoid the roadside kangaroos.
Rock stars
The Margaret River region is as spectacular underneath the ground as it is on top. Over 150 highly decorated limestone caves lay beneath the surface of the Leeuwin Naturaliste Ridge. Formed approximately 1 million years ago, a number of these complex and fragile karst systems are open to the public. Go inside and be amazed by these massive labyrinths decorated intricately with limestone crystal formations. Cave tours range from completely easy ‘at your own pace’ self-guided tours, guided tours along boardwalks with great commentary, ‘off piste’ adventure hard-hat tours to extremely adventurous ‘abseil your way in’ expeditions. It is difficult to choose the best cave tour in the region. You can marvel at the reflections on Lake Cave’s permanent lake, be dwarfed in Jewel Cave’s enormous chambers and take it easy on the Mammoth Cave self- guided tour. At Yallingup’s Ngilgi Cave (pronounced ‘nilgi‘), you will learn the Aboriginal legend as you look up at limestone shawl formations– or delve deeper into the cave on an adventure tour. Visit margaretriverattractions.com.
SOAP FACTORY & WORKSHOPS 135 Puzey Road, Wilyabrup WA | Ph. (08) 9755 6111
Open daily (bookings essential for workshops)
www.vassevirgin.com.au
Active & adventure
AUGUSTA IS A MECCA FOR KITESURFERS IN SEARCH OF PERFECT WINDS. JENNIFER MORTON TALKS TO KITING ENTHUSIASTS FOR THE LOW-DOWN.
I
t’s really windy in the deep south. Augusta cops all the weather fronts so it’s quite reliable for strong winds, especially south-easterlies, which are vital for kitesurfing,” says Marty Farrow, a 43-year-old kitesurfer based in Yallingup. Marty, an account manager for Quiksilver, is proficient in many board sports. “My mates and I were surfing, wakeboarding, snowboarding, basically doing any type of board sports. We had a long history with it so when kitesurfing came along, it made sense to give it a go,” he says.
Eighteen years later, Marty and his mates still go kiting whenever they get the chance. Spring and summer offer the best conditions for kitesurfing in the South West. From September, when the daily sea breeze kicks in, you’ll find keen kiteboarders in Augusta, one of the best spots around for novices and people looking for a smooth ride. “The best place is all around the river mouth in Augusta. It’s really popular because it’s quite friendly.You’ll get the wind coming over the
beach and into the river mouth where the water is dead smooth but the wind is up high.You can ride freestyle or get some big air. Or go kiting on the open ocean side, for riding waves,” says Marty. “And that’s the beauty of this spot, you’ve got both options. Surfers tend to want the bigger waves on the ocean and people from a wakeboarding or windsurfing background tend to like the flat water; that’s the attraction down there.” Ian Young is credited with bringing kiteboarding to Western Australia when he
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imported the specialised equipment in 1997. After teaching himself, he offered lessons and the sport took off locally. It was Ian who inspired Marty, and many others, to take up the sport. “He was kiting a bit on the Swan River [in Perth] and in the ocean, then started to teach people. For most guys that got into it early, they would have spotted Youngy on the water,” says Marty. For Margaret River local, Simon Peters, it was fellow resident, Aaron Cockman, ripping it up on a kiteboard around Prevelly who inspired him to give it a go. Simon soon fell in love with the sport and opened Margaret River Kitesurfing in 2002. Simon’s kitesurfing lessons are restricted to one or two students at a time. This allows the necessary time and attention for newbies to grasp the required skills and also get used to the gear. A kiteboarder’s kit is made up of a board with foot straps, a kite with a bar, lines and a pump, and a harness. Optional extras include a wetsuit and insurance. As a student taking lessons, all equipment is provided to you, so you don’t need to buy anything until you’re ready
to commit to life as a kitesurfer. And kitesurfing is not as difficult as it looks, says Marty. “One of the biggest misconceptions about kiting is that you need to have really strong arms. What many people don’t understand is the kite is connected to you and you’re leaning back, sharing some of that load with your back and legs.The pressure on your arms is quite light. The equipment is designed to be user-friendly. And that’s attracting a wider range of participants to the sport,” he says. Simon says he teaches a good mix of locals and holidaymakers who are keen to get into kitesurfing. “Most people these days who do lessons are doing so purposely,” he says. “They’re having more than a just a go, they’re doing it to get into kitesurfing.” When Simon’s not instructing, you’ll find him wave kiting on the open ocean around the Augusta-Margaret River region. “Once you’re a rider, you’re a rider for life,” says Marty.
a kite
The Lingo Kiting, kiteboarding, kitesurfing all mean the same thing. Freestyle means using the board and the kite to get height and do tricks such as jumps and turns. Big Air means using the kite to get as high in the air and “hang” there for as long as possible. Speed kiting means riding in a straight line as fast as you can. Free-riding is all about doing whatever you want in the moment.
Useful Links seabreeze.com.au mrkiteandsail.com.au waksa.org.au
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Active & adventure
THE ICONIC CAPE LEEUWIN LIGHTHOUSE IS NOT ONLY A MUSTVISIT FOR TOURISTS, IT’S ALSO THE DRAMATIC STAGING POINT FOR TWO OF AUSTRALIA’S MOST SPECTACULAR OUTDOOR ADVENTURE SPORT EVENTS.
LION-HEARTED
BY NORMAN BURNS. IMAGES COURTESY AUGUSTA ADVENTURE FEST, CAPE TO CAPE
ADVENTURES L
ighthouses are, it must be said, generally designed to keep people away from getting too close to the coast. And that’s still the case for the Cape Leeuwin lighthouse, one of Australia’s most historic coastal beacons and still pulsing out a dazzling million-candela beam (one candela is equivalent to around a 200th of the brightness of a 50-watt light bulb) every 7.5 seconds. Before the lighthouse was opened in 1896, the treacherous waters around Cape Leeuwin (named after the Dutch exploration ship Leeuwin, or lioness) had claimed 22 ships; just one met a watery fate after this time. The lighthouse, operated by the Australian Maritime Safety Authority, is now fully automated. Modern technology has superseded the original clockwork-rotation mechanism and kerosene lantern. Cape Leeuwin’s beam pierces the night for 25 nautical miles, plenty of warning for ships to steer clear of that savage shore. But as well as being a working facility, the lighthouse now also plays an equally vital role in attracting people to the area – thousands of tourists each year. And this spring the Cape Leeuwin lighthouse
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THE LOWDOWN The Cape to Cape will be held from October 18-21. For more information and entry details, visit capetocapemtb.com. The Augusta Adventure Fest will be held on November 3 and 4. For more details, visit rapidascent.com. au/AugustaAdventureFest
and the spectacular setting will be a centrepiece in two of Australia’s most thrilling outdoor sporting events – the Cape to Cape mountain bike challenge in October and the revamped Augusta Adventure Fest in November. From humble beginnings in 2008 with about 100 entrants, the Cape to Cape (it’s the sister event to Queensland’s Reef to Reef and New South Wales’ Port to Port races) last year attracted 1600 riders, of all skill levels, for the 10th anniversary). Organisers are expecting 1200 for this year’s race, 210km across four stages from October 18 to 21. For the first time, stage one (45km with 950m of climbing) will start and finish at the Cape Leeuwin lighthouse. Says Cape to Cape Race Director Sally Hill: “We’re working on a ‘loop course’ model to make it easier for the riders, where they start and finish in the same spot; plus, it’s such a fantastic setting.” And it’s not just the riders, their families and friends or local spectators who will get to see Cape Leeuwin, and the south west’s, amazing sights – there’ll be an international audience too. “We work with SBS each year to produce a documentary on the race, which is distributed
she says. And in November, the lighthouse will once again be right in the thick of the action when the world’s biggest adventure sport event, the Augusta Adventure Fest, is held. “The Cape Leeuwin lighthouse is such a spectacular destination and a feature of the whole South West region. With our event being based in Augusta it provides a recognisable landmark that characterises the event and the location,” says Augusta Adventure Fest spokesman Sam Maffett. With multiple stages and disciplines ranging from trail running, mountain biking, paddling and ocean swimming – and more than 2,500 competitors across all age groups and abilities – the Augusta Adventure Fest promises something for everyone. “We’ve redesigned the event for 2018 with a range of spectacular, standalone, races – trail running, mountain biking, ocean swimming on Saturday (November 3) and then the more typical non-stop adventure race on Sunday (November 4),” says Sam.."This means the trail running race on Saturday will again start on the granite domes at the base of the lighthouse, which is such an epic start line.”
COMPETITIVE EDGE Riders work hard for the lead during the Cape to Cape which will be held in October in the region. Left, tricky terrain challenges competitors in the Augusta Adventure Race..
to 132 countries,” says Sally, who adds that the event is estimated to pour around $2 million into the local economy. “It’s the ultimate mountain bike holiday; you ride in the morning and get the rest of the day to enjoy the local sights and attractions. It’s for everyone from weekend warriors to elite riders,”
Even if you’re not an action-sports junkie, the Cape Leeuwin lighthouse experience is one not to be missed. The breathtaking views, the power and the ocean and striking shoreline, and the fascinating history of this coastal sentinel are a must-see when in the south west.
NEW-Look adventure weekend - there’s a race for everyone! Trail Run MTB Race Ocean Swim Ocean Paddle Junior Survivor Adventure Race
SOLO OR RELAY TEAMS
AUGUSTA WESTERN AUSTRALIA 3-4 NOVEMBER 2018 AugustaAdventureFest.com.au
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MINI Presents:
Weekend in Margaret River TO CELEBRATE MINI’S PARTNERSHIP WITH MARGARET RIVER REGION’S 2018 CABIN FEVER FESTIVAL, MEGAN ANDERSON TOOK THE MINI COUNTRYMAN ON A WEEKEND AWAY TO EXPLORE ALL THE BEAUTY THIS REGION HAS TO OFFER.
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hunky jumper hanging loose. Damp towel around the waist. Beanie askew. Big grin. Flat white. That’s the scene at the neighbouring table when we land at The White Elephant beachfront café on a crisp morning in the middle of winter. Seeing contented locals enjoy a post-dip breakfast just paces from Gnarabup Bay is all the reminder we need: this region has appeal beyond
its tourist bumph. There’ll be classy tipples and gorgeous scenery, sure. But it’s the laid back vibe – towels draped over rails, dog walkers silhouetted along the convivial curve of the beach – that has lured us here for a short break. We’re looking for a contrast to the urban grind, and we’ve found it. Breakfast is excellent, by the way. And the coffee. We’ve driven 300 kilometres south from
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TASTE OF THE SOUTH WEST Make sure you leave time to sample some of the local fare and brews while you're exploring the Margaret River region.
Perth but there’s been no need to relinquish our soft city expectations of being well fed and watered. This is a region whose regard for gourmet sensibilities is high. We discover this a couple of hours into our drive down, when we’re lured in by the big red doors of the Fire Station in Busselton. Whatever tension we’re holding from the week has already burned off with thoughts of the artless landscapes and fireside cabernets to come. It seems only right to mark our official entry into the region (the bustling small city of Busselton heralds its northern edge) with some great bao and pork belly by the fire and a local drop from the tapped wine barrels at this honey-hued small bar. Next, some sea air. We flick the MINI Countryman into Sport Mode and wind our way to the tip of the Leeuwin-Naturaliste ridge. At the Cape Naturaliste lighthouse, a new whale watching platform affords a sense of scale. It’s 135 kilometres to the sister lighthouse at the cape’s southern end. We feel pretty tiny. Below us, hikers make like ants along the Cape to Cape track. If they’re going the distance, it’ll take them about a week. We stick with the car. At nearby Sugarloaf Rock, we climb out for a leg stretch along tracks lined with gnarled melaleucas and coastal heath. The triangular protrusion that is Sugarloaf Rock turns a soft peach as the sun dips into the sea. City grind? What city? Back in Margaret River town, we toast the end of Day One at The River Hotel, a rejuvenated Tudor-style pub, timberhewn and cosy, whose impressive wall of spirits glows warm behind the bar. To wake up at Burnside Organic Farm is to be reminded that, no matter how good the whisky and the duck wantons in town, you really are in the country. Chickens burble. Piglets do the mud thing. There’s a vast veggie patch,
grape vines, beehives and fruit-bearing trees. Everything is done on organic and biodynamic principles here, including the Zinfandel and Vermentino wine. Only guests in the rammed earth and limestone bungalows can access the seasonal fare, but that hasn’t stopped the occasional traveller lobbing down the dirt track to photograph themselves posing with the tractor, or chopping wood. We suppose they’re trying to augment their Instagram feeds with a dose of ‘down south’ authenticity. We hear them. For us, it’s a jaunt down Caves Road, the tree-lined, cave-dotted, vineyard-flanked tourist drive. It’s home to wildlife parks, farm gates and galleries, and more cellar doors than anyone can reasonably hope to conquer. We give it a nudge. Come late lunch time, we’re in the mood
for cleansing ale. At Black Brewing Co, we get options: beer, wine and gin are all made here. We opt for a paddle of beer in the copper-clad tasting room, and crab pasta overlooking the lake. If not for the promise of further discoveries, we might sit with that fireplace until nightfall. We forge south, hankering for tall trees. Deep in Boranup Forest, soft sunlight bounces off pale-trunked karris towering over gentle valleys. It smells blissful, and looks like a fairy tale. Caves Road bends and weaves right through it – a perfect afternoon drive. Nourished by greenery, we make for the coast once more. We park up at Surfer’s Point in Prevelly, like hundreds of dreamers before us. Soon we’ll seek out a cheeky shiraz at Swings Taphouse and Kitchen, but first we want to check out this iconic beach – a central pillar of Margaret River’s soul. This is where the surfing crowd has made its pilgrimage for years: before the vines went in, before the winery restaurants rated, before the world’s spotlight got switched on. And here’s where the laid-back vibe prevails. Surfers, dogs, beachcombers, onlookers; everyone has their gaze on the horizon, shoulders relaxed, smiles ready. Who could tire of watching the sun go down over the ocean? To arrange a test drive, visit autoclassic.minigarage.com.au margaretriver.com
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In a bid to encourage people to put down their devices and re-connect with Mother Earth, naturebased playgrounds like Forest Advantures are popping up all over. By JENNIFER MORTON Images by TIM CAMPBELL
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f you were born before 1985, there’s a good chance you spent your childhood outside. Climbing trees. Running through parks and paddocks. Playing in the sand and dirt. Using your imagination to be creative. Getting filthy, sun-drenched, rain-soaked and tired. Having adventures. These times were often spent with mates, and unsupervised by adults. As long as you were home by dinnertime, all was well. As more screens (television, computer, smartphones and video games) entered our lives, our relationship with the great outdoors changed. Now, Australian children spend 52 hours a week, on average, in front of digital devices. And adults are more likely to be found scrolling through social media or glued to the endless supply of online entertainment than outside having real life, nature-based experiences. And it’s costing us our happiness and health. Recent research by the UK Biobank concluded that people who spend their free time at computers and televisions, rather than moving and strengthening their bodies, are more at risk of early mortality, cardiovascular disease and cancer than physically fit people. To combat the increasing number of chronic disease and obesity that’s crippling societies
“FAMILIES PLAY A KEY ROLE IN GETTING KIDS OUTSIDE.” ~ David Suzuki around the world, there’s a growing trend in Australia called nature play. “Nature play is all about kids mucking around outside,” says Griffin Longley, CEO at Nature Play WA Inc, a not-for-profit association in Perth. “Nature play is important for children’s development. It impacts their physical health, their mental health, their ability to develop resilience and creativity and their social and emotional development.” Spending time amongst trees and “mucking around” is not only good for children’s development and health, it’s good for teens and adults too. “Teenagers and young people can really benefit from the more adventurous end of the nature play spaces,” says Griffin. Tapping into the growing trend of nature play margaretriver.com
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Useful Links natureplaywa.org.au forestadventures.com.au
STRETCH YOURSELF There are many different challenges at Forest Adventures South West, each one increasingly more difficult as you progress through the treetop course, guided by the friendly team (left).
“ALL THOSE HOURS EXPLORING THE GREAT OUTDOORS MADE ME MORE RESILIENT AND CONFIDENT.” ~ David Suzuki
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is Forest Adventures South West, a forest-based adventure park in Busselton. Sprawled across eight-acres of lush bushland in the Tuart Forest, the park features a series of high-rope courses and zip lines that are challenging and loaded with fun. At Forest Adventures, you’ll be surrounded by magnificent tuart trees standing proudly on a natural, leafy carpet. The six courses are colourcoded and gradually get more challenging as the colours change from orange (training course) to yellow (kids), green (kids+) blue (family), red (advanced) to black (the most extreme course for the bravest of souls). The trees are fitted with timber and rope ladders that assist you in climbing to the platforms at varying heights throughout the
AT PULLMAN BUNKER BAY RESORT
SOAK UP THE MARGARET RIVER REGION'S BEST OCEAN VIEW In the restaurant or bar, dining at Pullman is an experience full of local flavour.
courses. Each course is a daring jumble of nature play at its most adventurous. Imagine being suspended high above the ground as you monkey across log and rope bridges. Put your courage to the test as you ride a BMX bike over a wooden bridge. Picture yourself hugging your way up a two-tiered system that consists of a rope ladder and a floating log with handles to reach the highest point in the park, 19 metres above ground. From there, the easiest way back to solid ground is via a series of flying foxes (serious Tarzan-type fun). Of course, each participant wears a helmet and harness, and you are safely attached to the trees and apparatus whenever your feet are off the ground. Forest Adventures has a course for just about all levels of fitness and bravado. Although the bushland park has age, height and weight restrictions, families with younger kids (under seven years old) can find fun visiting the Tuart Forest in search of their own kind of nature play. The bush unlocks natural creativity. It’s a place
where leaves become boats, sticks become wands and mud cooks up to a delicious morning tea. “A log, a boulder or collection of sticks invites creativity and social interaction by figuring out what to do with those things,” says Griffin. “The great benefits of good outdoor play spaces is that they invite creativity, physical activity, and human interaction. And we need all of those things to be healthy throughout our lives.” To locate nature playgrounds in Western Australia, download the Nature Play WA app. On there, you’ll find the Yallingup Playspace, a public playground that features a misting wave sculpture, climbing logs and walls; tunnels, ropes, sand, rocks, and a beach shack that overlooks Yallingup Beach. It’s the ultimate hang-out for active kids and a great spot to inhale the sea air and embrace the natural beauty of the South West. Spring is the ultimate time to shake off winter cabin fever and re-connect with the outdoors. And there’s no better way to do so than by partaking in some tree climbing and forest adventures in the Margaret River region.
Breakfast, lunch & dinner The Social Hour, daily from 3-5pm Spring whale watching Weddings & private events
42 Bunker Bay Road (off Cape Naturaliste Road) NATURALISTE WA 6281
OUR WORLD IS YOUR PLAYGROUND
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Making tracks IF YOU WANT TO SPEND SOME TIME ENJOYING THE WONDERS OF NATURE IN THE REGION, WHY NOT PACK A PICNIC IN THE CAR AND JUST GO WITH THE FLOW.
he Margaret River region is breathtakingly beautiful, so the desire of some visitors to explore some of the region’s secret spots is understandable. Here are some ways to discover secret spots with the help of a little local knowledge.
pristine white sand, clear turquoise water, and great surfing, fishing and diving. “The coastline here is rugged, raw and inspiring,” he says. “You will often encounter dolphins in the water or whales frolicking not far from shore. From the water’s edge, you can look back in amazement at the untouched coastline. There’s no sign of human intervention. No roads, carparks or houses. Just windswept sand-dunes and limestone cliffs that stretch along as far as your eyes can see. In the winter it is not uncommon to have the entire beach to yourself. Encountering rubbish is a rarity, but if you do spot some, then be sure to take it home with you.” He adds a good off-roading experience is the track to the Three Bears surf spot in Dunsborough.
Local gems
Guided tours
So where in the expanse of the region is worth checking out? Paul Berry, owner of Surf N’ Dirt Adventure Tours says the beaches at Boranup and Kilcarnup are world class, with
Don’t own a four-wheel drive? No worries! You can still experience the remote beauty of the region by going on a local tour where someone does the driving for you.
By BROOKE EVANS. Image by MILA BOADLE.
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Paul says he goes off-road for all Surf N’ Dirt Adventure Tours, but the one that involves some four-wheel driving is their Great Escape Surfing Tour. “This tour is all about getting off the beaten track and exploring some of the remote gems of the Margaret River region,” he says. “People who join us on this tour can expect to be amazed by jaw-dropping beautiful scenery, as we four-wheel drive along some sandy and at times rocky tracks to reach one of the most stunning beaches in all of Australia. Pristine white sand, clear turquoise water and gentle rolling waves offer the best possible setting for enjoying a personalised surfing lesson. At the conclusion of the surf lesson, our guests enjoy a wholesome picnic lunch at a lookout within the forest and then depending on the group’s preferences we customise the afternoon to suit their tastes. This often involves wine tastings at our favourite boutique vineyards, sampling fresh produce at the gourmet food outlets and exploring local scenic attractions and encountering wildlife.” Paul says there are many advantages of joining a guided tour, which include not having to worry about getting lost or unknowingly taking any of the wrong tracks that may damage the
Being environmentally responsible If you decide to go four wheel driving, ensure you are responsible by driving to the conditions, not damaging the track and taking your rubbish with you. It’s a good idea to get reputable local knowledge about the conditions and for their recommendations and advice.
environment; having all of the equipment and food/water provided; discovering places that are really difficult to find without local knowledge; and; and learning about the history of the area that you are visiting, as well as the local flora and fauna.
Something a little bit different . . . In the Margaret River region, you don’t necessarily need to travel via a four-wheel drive to have an adventure close to nature. EcoAdventures Margaret River allows you to explore the beautiful Boranup Forest on an electric quad bike. Owner Gary Ingram says the tour is great for family groups, and is very popular on the school holidays. The tours are suitable for a wide range of ages (children from four years old can join – and the oldest person he has taken on a tour was 93 years old). It is also an activity accessible for people of varying abilities; Gary says they have taken people on tours who are paraplegic, as well as people with MS (Multiple Sclerosis). He says the electric quad bikes are very safe, are designed to have minimal environmental impact, and are incredibly quiet and have no
polluting emissions. “This tour is great for people who are time poor or don’t have a four-wheel drive,” Gary says. “We have people who rock up in a four-wheel drive and then get on our bikes to explore the forest because it is such an immersive experience.You can smell the forest, you can hear the birds…you are more engaged with the environment. The thrill of riding on uneven terrain is also something everyone loves; it is such a thrill.”
areas,” he says. “If you are new to four-wheel driving you can still do it, but you just need to make sure you let your tyres down and make sure you have the means to pump them back up. It is highly recommended having a compressor with you and carrying recovery gear.”
Sand gropers Ronny Dahl, co-owner of 4 Wheeling in Western Australia, says the region is great because it is a very dense area with lots to do. Ronny says you can’t get down on every track in the area, some don’t even have names and are hard to describe where they are; but Bob’s Track is worth the trek. If you are four-wheel driving, Ronny says it is important to let your tyres down when driving on tracks with soft sand, as it can help prevent you getting bogged (he adds that not letting your tyres down can also wreck the track). “Sand can be very soft in places, so caution needs to be advised in some
Useful contact details • Eco Adventures Margaret River, ecoadventuresmargaretriver.com • Surf N’ Dirt Adventure Tours, surfndirtadventuretours.com.au • 4 Wheeling in Western Australia, 4-wheeling-in-western-australia.com
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Mindful
fitness If the change in the seasons is prompting you to take a long hard look at yourself, there are people in the region who are ready to lend a helping hand. By CASSANDRA CHARLICK.
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hile spring brings with it warmer days, sunshine drenched afternoons and the shedding of jackets, jumpers and tracksuits, it can also strikea note of anxiety into the hearts of many. Winter is full of comfort food, rainy afternoons by the fire and warming glasses of red wine . . . all which can lead to a snuggly winter body. There is a reason that diet books and get fit quick schemes top the best seller list year after year – there’s no hiding once those extra kilos when it’s time to hit the beach. However, these ‘solutions’ are most often simply a band-aid. If we keep our bodies (and minds) fit all year round, there is no need to buy into unhealthy attempts to cleanse colons and lose kilos in days. Crossfit Margret River was founded by Ben and Nicole Robinson and is due to celebrate its third birthday this year.With a shared love of fitness and keeping active, the connection between physical and mental health has an important place the foundation of their business. “We like to use the words ‘mental fitness’,” says Nicole. “Yes, people often come here to get physically fit: to tone up, build strength and get cardio fit but a side effect of that is their mental fitness strengthens as well.” So what exactly is ‘mental fitness’? According to ReachOut, one of Australia’s leading online mental health organisations, mental fitness is “about living life in a satisfying way, coping with life’s challenges both big and small, managing the stress of study and work, and maintaining your own mental wellbeing.” Living life in satisfying way is precisely what Nicole and Ben practice, and they encourage others to do the same through the skills they
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FIT AND FRIENDLY Ben and Nicole Robinson, who run Crossfit Margaret River, have built up a business that's become an essential part of many people's lives in the region.
learn at their gym. There is a common theme when people come into the gym for the first time, says Nicole: they are looking for change. “What manifests alongside muscle growth is that their mental health strengthens. A challenging environment helps people believe that they can do things they didn’t think possible.” Nicole says that physical achievement breeds achievement in the rest of your life. “When a member achieves something as simple, yet challenging as a rope climb that then opens up the space for them to say: if I can do that than what else can I do? That’s kind of how we ended up owning a gym!” The couple have certainly taken up a big challenge with starting a business in the fitness industry. But it is exactly that challenge and their
drive to offer much more than a place to build a six pack, that has established them firmly in the community. “We are in a position of responsibility,” says Nicole. “People come to us when they are not in a great space or their life needs improvement – they want to get fit but very often that goes beyond physical fitness.” Improving physical fitness is exactly that, it goes beyond pull-ups and lunges. It is about creating a better life, being the best possible self that you can be. The mind-body connection is not a new concept after all. Think of that ‘runner’s high’, the smile on your face after a brisk walk in the fresh air or the stomach ache from laughter that accompanies a hula-hooping session,or the team spirit that gets you through the muddiest of sports fields. There are several rules that are fundamental to making Crossfit’s ‘box’, aka the gym, a different kind of place to exercise. All exercises are scalable so all fitness levels and injuries can always be worked around.You’re encouraged to leave your ego at the door, to support other members and to know everyone’s name. “We provide a supportive culture that help people become a better version of themselves without the ego,” says Nicole. “There are movements in here that humble anyone”. There are a whole host of experienced practitioners who support the work that Ben and Nicole do with mental fitness. Regular free
skills for fabulous feasts at our up AnMaster intensiveessential and hands-on cookery class designed to sharpen Culinary Boot Camp your techniques and get you kitchen-fit for all dining occasions. An intensive hands-on class designed to sharpen Our Basic and Training will put cookery you through your paces, covering the up fundamentals fish,you veg,kitchen-fit meat, pastryfor andalldesserts your techniques andofget dining with occasions. Chef Tony Howell andyou the through Cape Lodge kitchen Our Basic Training will put your paces,brigade. covering the YOUR ONE DAY BOOT INCLUDES fundamentals of fish, veg, meat,CAMP pastry and desserts with Welcome pastries Chef Tony Howell andtea, thecoffee Capeand Lodge kitchen brigade. Basic knife skills and care
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COOKING CLASS $89pp with a glass of wine Every Sunday our chefs will prepare& a 3LUNCH course share menu DEMONSTRATION created Discover from thesome bestkitchen of localtips andand estate grown recipes fromproduce. Special BYO Sundays - $10 per Sunday Chef Tony Howell followed bybottle a superbEvery 3 course long table lunch with wines
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T: 08 9755 6311 E: stay@capelodge.com.au CALENDAR www.capelodge.com.au 15th Spring Lamb 21st September July Bastille Day Class and Lunch 20th October Healthy Cooking 18th August The Last Truffle Classwith Spices 3rd French Bistro Classic 15thNovember September Spring Lamb 8th December FestiveMexican Season Menus 20th October Modern
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Nature & Environment KEEPING IT IN THE FAMILY Keeping fit can have so many benefits for young and old, both in terms of mental and physical health.
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yoga classes, mindfulness meditation workshops, nutritional guidance and team building adventures such as Crossfit competitions, hiking the Cape to Cape, team sports and of course eating and drinking the region’s amazing produce. “We have needed to balance out the chocolate and wine consumption since moving to Margs,” Nicole says with a laugh. “Seriously though, we would love people not to just think about wine when they first think of the Margaret River region. It’s a place where so many people move to for their passions – yoga, surfing,
mountain biking and of course food and wine.” Mental health is a topic that is close to Ben’s heart, and he is open about sharing his own past and history with the Black Dog “I have struggled with mental illness since I was in my mid-twenties and I think for anyone who has been in as a dark place as I was once, it is not something you ever completely get over, but carry your entire life. Crossfit is much more than physical fitness, it’s about mental resilience. We spud (clink knuckles together) with every member at the end of every workout to remember the power of positive health.” There are five knuckles that represent five pillars of mental fitness: SOCIAL. Do something social - go to a Crossfit social function. PHYSICAL. Do a high intensity workout like you guessed it: Crossfit, or any type of physical activity is better than none. PLEASURABLE. Go get a massage or have coffee with a friend. INTELLECTUAL. Learn a new skill - master the pull-up or a new language. USEFUL. Volunteer your time, clean the house. Pick the kids up from school. The gym holds regular fundraisers for mental
health affiliated charities. The previous major event Light The Night raised over $4,500 for local group LAMP. Held on one of the stormiest nights of the year, the gym’s muscles came in good use when Caves Road was blocked and a team effort enabled an entire tree to be movedout of the way.This year’s event is closer to home, held on November 3 at the Margaret River Distillery. Tickets are on sale now and all profits go to charity. The gym is always open to fitness friends visiting town, and to new members for those that are lucky enough to call Margaret River home. Enjoy a free trial class and week-long pass. The gym is open seven days a week with over 30 classes a week. “We don’t do Crossfit to get better at Crossfit. We do it to get better at life,” says Ben. “Whether your thing is surfing, horse riding, hiking, or just being a better mum or dad, doing that ‘Personal Best’ can just make picking up the shopping easier.” Visitcrossfitmargaretriver.com.au *If you or a loved one are suffering from mental illness speak to your GP for professional help and a mental health program.There are several charities that can help - LAMP, enable, and Lifeline to name a few.
Getting there is half the fun Kick back, relax and explore the scenic Margaret River region on one of our luxury road coaches. Leave your car at home and enjoy WA’s stunning South West with Transwa instead. You get to unwind and enjoy the scenery while we do the driving. Our five-star road coaches are fully accessible and air conditioned, with on board entertainment, USB ports and toilet facilities. We travel between Margaret River and Perth 12 times a week, and offer a variety of concession discounts. Plan your journey by visiting transwa.wa.gov.au or call 1300 662 205.
Bringing WA closer
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New kid in town Margaret River is top of the list for Kununurra Kid, Tom Forrest. By SOPHIE MATHEWSON.
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om Forrest may be responsible for showing off the Margaret River region to that much soughtafter demographic, the Millennial, after he documented his journey around Australia and onto LA for a series now airing on ABC iview. And the best news of all? Out of all his travels, the south west coast of Margies was a hands-down favourite. Tom Forrest might not be a household name to most over the age of 30, but ask any recent high-school grad, and chances are they know him as ‘The Kununurra Kid’. Tom made his film debut in the ABC’s ‘My Year 12 Life’
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and has gone onto feature in a new iview series following his journey around Australia. Fortunately, Tom included Margaret River as a pit-stop on his road trip, and episode four beautifully captures the heart of the surfing community that is so iconic to the region. With Tom identifying as both Italian and Aboriginal – he questions his culture throughout the documentary. The Kununurra bush kid was raised by a teenage single mum, an absent Dad trapped in a cycle of crime, and has survived paycheck to rent-day since he was 16, all the while putting himself through school without any help. As Tom would tell you – ‘s**t happens
in life’, but he reckons it’s what you learn from it and how you act that matters. The series went to broadcast on July 8th, coinciding with NAIDOC week, and features a few local legends from the region. Artist Troy Bennell provides some inspiration through a paintbrush and canvas – teaching Tom that our connection to land is important in finding our own identity. Tom also takes a surfing lesson with local instructor Max Alcock from Margaret River Surf School, and 1970s photography icon Ric Chan takes him out on the water to capture some surfing shots. The documentary took Tom from the topend of Western Australia down to Margaret River, over to Victoria to meet Robyn Davidson (aka ‘the camel lady’ if you are old enough to remember her book Tracks), to the top of Mount Kosciuszko, and onto Los Angeles. Tom reflects on the Margaret River leg of the journey with fondness. ‘Filming in Margaret River was stunning. The landscape, good vibes and culture of the small surf town really worked out well when it came to the filming of the documentary. The town is so full of character and I was lucky enough to be able to capture that. I caught my
Experience the magic first wave here and it couldn’t have been a better one anywhere else.” Tom got such a sense of comfort in the town that he even mentioned he’d like to move to the region. ‘For me it’s not too big and not too small, the people there are very friendly and always up for chat. It’s got good community spirit and the support involved in that is amazing. Out of all my travels Margaret River has stuck with me the most. There’s so much to do there and it was one of the most welcoming places I passed through. It’s bigger than my outback hometown but not crazy busy like Melbourne or LA. The people really make the town and of course so does the beautiful area itself. I definitely plan on heading back’. Even though the series is targeted at the late teens, and early ‘20-somethings’, some of its themes are actually very grounding for the older generations (particularly the blokes). Tom asks the deeper questions about life. Looks inward at his past, the people who came before him, and how that might help guide him to realise what career path to take, or what is important in life. These are questions that a lot of men might find themselves confronting in mid-life, when there is more to reflect on. Tom’s quest is not forcing spurious answers, but rather uniquely going on his own teenage journey and taking advice from interesting people with exceptional life experiences along the way. In the wake of Tim Winton’s new novel, The Shepherds Hut, conversations about toxic masculinity, about men lacking a sense of gravity or responsibility – have stirred within the media and around the dinner table. Tom seems a contradiction to all this though. Despite growing
up in a small town, where misogyny can often narrow or distort young men’s views on the world, Tom is positive, curious, and honest about his misgivings. He has a fantastic sense of humour and is able to laugh about himself, show humility and genuine emotion. Referencing his new novel, Tim Winton talks about how young boys ‘have had the tenderness shamed out of them,’ yet it is so refreshing to see someone like Tom who reverses these concepts. Tom says, ‘I honestly can’t believe how much of an affect making this show has had on me. I thought I might change a bit but I had no idea I would change this much. People talk about getting out there to discover what you want to do with your life, but I think it’s just as important that you experience what it is you don’t want to do, so you can start crossing stuff off your list. Life is full of ups and downs, it’s not always a straight line. Getting out there and doing something different every day, really getting out of my comfort zone is when I learned the most about myself.’ This rites of passage road trip sees Tom look through the lens of his camera to a world he’s never experienced before and through that he learns more about himself than he realised was even possible. And hopefully it isn’t just Tom that get a sense of learning from the series but also the viewers. Be sure to catch the program streaming on iView. Kununurra Kid has been nominated for Online Production Series of the year by The Screen Producers Australia (SPA).
Enjoy soaking in your own secluded hot tub under the glorious star-filled skies and watching the friendly wildlife on your spa chalet doorstep. Visit wineries, jewelled caves, white sandy beaches, towering karri forests, or just enjoy our meandering walking trails and picnic sites. Special food is provided for the wildlife.
YELVERTON BROOK & Conansectrvuaatryion ECO SPA RETREAT
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Suitable for families and couples Check our independent reviews on tripadvisor
To learn more call, email or book online now for your next vacation: ph: (08) 9755 7579 margaretriver.com e: retreat@yelvertonbrook.com.au | SPRING 2018 105
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Art & wellbeing
Home delivery TAKE A TASTE OF YOUR TRIP BACK HOME WITH YOU, WITH SOME OF THE REGION’S FAVOURITE FARES. BY CASSANDRA CHARLICK.
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t’s the perfect way to remember a special vacation - so why not add some gorgeous local treats to your suitcase?
GOURMET FOOD MERCHANT COWARAMUP Pull over onto this side street in Cowaramup and treat your tum to some of the yummiest products in the region. Sample the goodies on offer for tasting that day and be sure to try some of their favourite, small batch and local products back home as well. Jersey Farm is the brainchild of a local couple living on a farm near Busselton. Growing all sorts of fruits, herbs and olives, their preserves and jams are made only from what is harvested from their farm. The range is constantly changing and truly reflects the seasons.
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Olive oil fanatics will love the beautiful extra virgin olive oil pressed from their own olives. Famed for her green tomato pickle, Chris Fishwick sources all of her ingredients from friends and family near to her Manjimup home where she creates all The Picked Wife’s range. The recipes are family secrets, passed down from her grandmother. Sometimes it’s perfectly fine to judge a book by its cover. The Herbal Emporium products fly off the shelves – their honey pots are perfect for pressies or simply keeping all to yourself. Wine, cheese and crackers. Of course; crackers are a necessity for any take home pack. Margaret River Gourmet Wine Crackers are made by a local young family who have been picking up accolades right, left and centre for their range of delectable flavours.
THE LARDER - PREVELLY The Larder has recently relocated from the main street out to the beach. Still providing customers with their tasty take home meals such as red lentil and spinach dahl, Balinese chicken curry and pumpkin and ricotta ravioli with toasted almonds. They are now opening earlier in the morning, serving fresh barista coffee and breakfast to go. Fridges and freezers are chock full of local picnic products including cheeses, meats, relishes, pates and dips along with a range of locally made crackers and fresh bread. Gather some supplies for a beach picnic with some extras to take home on the road.
PROVIDORE – WILYABRUP There is simply too much in this food paradise to list. Alongside preserves, dessert sauces, pickles
and dressings sit spice mixes, soup blends and recipe packs that only need the addition of fresh meat and veg to create a winning dinner. Extra points go to their decadent range of chocolate liquors…don’t say we didn’t warn you.
OLIO BELLO - COWARAMUP The olive groves abound with liquid gold and a range of assorted products derived from them at this little piece of the Mediterranean in rural WA. Edible delights include pestos, chilli jam, relishes, olives (of course) and a wide range of flavoured olive oils. Pamper tired bodies with the moisturising beauty range of skincare and soaps.
VISITOR CENTRES – MARGARET RIVER, DUNSBOROUGH, BUSSELTON, AUGUSTA Start your holiday with a trip to the local visitor centre and kill two birds with one stone. Helpful
staff are full of suggestions and itinerary ideas to make your holiday one to remember; whilst the range of in-store local products have some perfect picks to take away. Margaret River Honey is ideal for sweet tooths. Their cute honey pots and unique honeycomb boxes are ever popular staples. The Artisan is a local sweet company with a super cool twist. Think pavlova flavoured chocolate and toffee apple crisps. A serving platter is always a good idea when it comes to gathering nibbles up; Samphire serving boards are handmade by a local gentleman from assorted recycled cuts of wood, meaning each piece is unique. Washing the dishes is so much more fun with a beautiful print to gaze at. Patricia Negus’s botanical illustrations might be familiar to some. Her designs gracing the pages of a number of books and calendars and now tea towels. From kitchen to bathroom. Pennyrose bath products
HOMEWARD BOUND Why not take a taste of the Margaret River region home with you, like something from Aravina Estate's range of goodies (left), or homemade granola from The Larder (below).
smell (and look) good enough to eat. Colourful slices of glitter studded cake are in fact bars of soap and her sugar scrubs prove beautiful both in the bath and out.
ARAVINA ESTATE – YALLINGUP One of the favourite wineries for visitors to the south west, there is something for everyone at this beautiful estate. Serving much more than just wine, the talented chefs have created a gourmet produce range using produce from the estate such as chardonnay, pear and cardamom jam, basil-infused olive oil and housemade dukkah. Gather a bottle of wine and edible delights from their range at the cellar door, and pair them with the ideal serving platter and serving utensils from their homeware and gift collection.
FOX AND CO – MARGARET RIVER AND COWARAMUP A bunch of flowers are always a lovey addition to the table. Take home a beautiful and individual bunch from local florist Fox and Co. Using a combination of traditional and native blooms, some of the blooms are even picked fresh from the backyard of green thumbed owner Mia Fox. The stunning bunches of blooms are wrapped in stamped brown paper and tied with string or ribbon. Classic, simple and stylish. For blooms on the go bunches can be purchased from the Mohican Store in Margaret River or at Gourmet Food Merchant in Cowaramup.
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Art & wellbeing
THERE’S PLENTY TO ENJOY ABOUT THE MUSIC SCENE IN THE MARGARET RIVER REGION. LOCAL SONGSTRESS CASSANDRA CHARLICK FINDS OUT WHAT’S COMING UP FOR MUSIC LOVERS THIS SPRING.
Rhythm AND
bars
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usic lovers who’ve visited the region before know already that there’s no shortage of options when you head southbound.You can be serenaded while sipping a sauvignon blanc or enjoy rocking out to a cool band at a brewery. Read on for the low-down on where to head to for your spring break soundtrack. As the warmer months hit, it’s not uncommon to while away the hours at one of the many wineries and breweries with live music on weekends. Sunday afternoons are filled with tunes from local acts at Swings and Roundabouts cellar door and for those who prefer a brew with their blues, head down to Colonial Brewery on select weekend dates. Chill out with a pint and a bite to eat at Cheeky Monkey on Saturday afternoons, or slightly further up the road, Bootleg Brewery also often serve up beats with their beers on weekends. Cape Mentelle is famed for their outdoor movie season as evenings warm up, an extra treat is in store for picnickers on Friday evenings, with a live musical soundtrack to accompany the sunset birdsong. At the northern tip of the capes, Amelia Park Lodge has live local music every Friday night and Sunday afternoon. Roll up to their
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relaxed and stylish surrounds, but be sure to get in early for prime seating under the leafy canopy. Add in wood-fired pizzas and a classic cocktail list and it’s no wonder that this has become the local's favourite haunt since opening last spring. Regular acoustic acts include Brayden Sibbald, the Broadbent Brothers, Tim the Housejunkie, Kings and Queens and Laura Van Houwelingen. Music is as important as the menu at several venues in the south west, having firmly established themselves on the national and international touring circuit. Head straight from
the surf to the stage in Yallingup with Caves House Hotel playing host to live music seven days a week. There is bound to be something for all tastes with up to eleven different acts weekly to choose from. Music lovers should circle December 1 in their diaries, with the first annual Yalls Summer Fest set to attract crowds with a day in the gardens of the hotel, filled with sunshine tunes to kick off the soundtrack to asummer down south. Just up the road towards Dunsborough is another of the region’s premier music venues at Clancy’s Fish Pub. Home to both local and touring artists throughout the year, the large outdoor space is famed for bringing iconic acts to the south west in the warmer months. The session pumps from 6pm until 8pm every Sunday and features the highest quality national, international and local bands. Keep an eye on their website for their latest line up of acts this spring including Ruben Stone, Mitch King, Winterborne and the Swamp Stompers. Legendary Reggae group UB40 will be visiting in February, so be sure to get in early for tickets that are bound to sell out quickly. Packing a punch with some of the hottest tickets in town on last year’s gig calendar,
Where great food and art come together...
Saturday 22 September we launch Neil Elliot’s unique Drawer Art...
3 Oceans is back with a kick-ass concert line up including Xavier Rudd on the November 24 and busker-cum-superstar Passenger on November 25. Closer to town with one of the country’s best wine lists and some of the most exclusive acts, Settlers Tavern is one of Margaret River’s longest-standing and brightly shining stars for music lovers. October is Rocktober and sees the entire month full of their annual month of “rock” programming including weekly excellent prizes, great free music and more. Other hot acts to watch out for include Electrik Lemonade on November 2 and the ever-popular Bomba Latin Fusion on the November 17. If tickets to your top pick are sold out, you can catch regular live music by local DJs at the nearby Corner Bar on Saturday nights and local
SOUNDS BRILLIANT There's so much live music to enjoy in the region, from catching Cassandra Charlick (opposite) to live bands at the awardwinning Settlers Tavern (above).
bands on Friday evenings and Sunday afternoons. Also in town with top talent on weekends is The Brewhouse and The River. September 23 sees The River’s first birthday bash, followed by Octoberfest on the October 6 with plenty of gigs either side. Jazz aficionados are in for a treat with a monthly special guest at Morries. Perth legend Libby Hammer graces the stage on September 7. October 12 will see yours truly perform, and on November 16 will see Chris Dombrose behind the microphone. Visit margaretiver.com for more information about local venues.
GALLERY - Paintings, Sculpture, Ceramics, Jewellery
P 08 9756 6371 BISTRO W thestudiogallery.com.au P 08 9756 6164 Open 10am daily W thestudiobistro.com.au (Closed Tuesdays) Lunch: Thurs to Mon Dinner: Saturday
margaretriver.com | SPRING 2018 109 7 Marrinup Drive Yallingup (300m from Caves Rd)
Art & wellbeing
Meet the spring-fluencers The Margaret River region is blessed with more than natural abundance; many of its residents also contribute to the richness of this special part of the world. By CASSANDRA CHARLICK.
Influencer: A Person or thing that influences Influenza: Commonly referred to as flu. An acute, highly contagious, respiratory disease. Spring-fluencer: A person or creative practice that is highly inspired by the joy and brightness that seasonal change brings. The perfect remedy to the flu.*
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pring time is magic in the south west. The lush greenery provides a verdant base from which the bright colours of wildflowers pop. Blue skies replace grey thunderstorms and invite explorations of all that is on offer. It is a time when creative juices are at an all-time high for a number of locally-based artists, whose work undergoes transformation along with the change in season. With hundreds of creatives calling the region home, these spring-inspired artists herald just the beginning of your Margaret River art exploration journey. Since opening Oriel Karridale Gallery in autumn this year, artist and gallery owner Heather G Lowe-Sims has been busy building her Aussie life in the little community, and establishing one of the region’s newest galleries.The perfect spot to pop in for a gander after taking in the sweeping seascapes of Augusta and Hamelin Bay, her artwork is directly influenced from where ‘home’ is. Hailing from the mountainous surrounds of Snowdonia in Wales where she previously ran her own art gallery and lectured in fine art. Heather made the sea-change and hasn’t looked back Her subject matter has evolved from the lush Welsh countryside to the south west’s natural beauty. “That’s reflected in the clarity and freshness of my work, in the vast skies that I paint and in the threads and fibres that are scattered throughout my pieces,” she says.
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The location of the gallery is hard to miss. Locals and regular visitors will be sure to recognise the entrance from the building's previous incarnation as Christmas In Karridale. Heather is keen to keep the fond memories alive for those visiting in the lead up to Christmas, and will have a range of oceanic baubles and decorations as December 25 approaches. The gallery has new additions weekly from her range of colourful mixed media creations. Think sumptuous textiles, luscious colours, natural materials with a strong coastal affinity and with
each piece of artwork. “I paint with the promise of warmth, sunshine, balance and new growth," she says. “The colours and textures within my work become richer, warmer and more organic as the season changes from winter to spring.” Find Heather’s work at Oriel Karridale Gallery, 30 Brockman Highway, Karridale. Heading north, Margaret River is a town chockfull of talented creatives who draw inspiration from the ever-changing seasons. Botanical artist Christine Creswell has called Margaret River home since she fell in love with the garden at her property five years ago. A native of WA, her life’s journey has seen her live in Tasmania, Melbourne and Paris. Over the course of her travels she developed her green thumb, completing the Master Gardener Course at the University of Melbourne’s Burnley Campus of Horticulture. “I wish I had known about working in horticulture as a girl,” she says. “But in those days, it wasn’t a popular path for women.” She continued her studies with Botanical Illustration courses at the Royal Botanic Gardens. At peace among the karri trees and the native Australian blossoms, creativity has always been in her blood. “My Nanna was a ceramics painter and passionate about wildflowers,” says Christine. “Nature has always inspired me; the changing of the seasons directly influences my work.” Her home studio is filled with light and detailed botanical designs on the walls. The subject matter and the colours are completely dependent on what is happening out in the garden; winter’s bare rose hips giving way to the
Do you like fresh local Seafood cooked to perfection? bright yellows and pinks of spring blooms. “I take photos for reference, but I work from real life specimens. I just love plants so much, I need to see their soul to capture them in watercolour.” Her pieces can be purchased directly – check out her Instagram account for updates @ cresswellchristine or online at bluethumb.com.au. Martine Perret is an international awardwinning photographer based in Margaret River, whose work changes as the seasons unfold. “Spring in Margaret River comes to me as a relief from the cold and wet winter,” says Martine. “It is a magical and spectacularly photogenic part of the world and sees a shift in the way I photograph. It heralds the start of longer and warmer days, spending more time outdoors. The vibrant landscape comes alive with its thousands of species of wildflowers. That’s when I go walking the Cape to Cape coastal track, as seen in my aerial photos of the region.” Her French accent gives away her heritage and it’s not a surprise that the wineries play a large part in her body of work. “The vineyards, as if by magic, wake up from their dormancy to budburst and grape flower petals that I had never really seen before living down south. It’s just so inspiring!” Pop into any of the galleries throughout the region and you will be sure to cure winters ails with a shot of colour and creativity as springs arrival is celebrated. Visit martineperret.photoshelter.com A mention too for a new book by local artist Ian Mutch, published by Fremantle Press. Ian is a Margaret River-based artist who explores beauty through nature, narrative and details. He creates work on a variety of scales using acrylics, aerosol and inks. Born in Africa and now living next to the sea in the south west,
Ian draws inspiration from traveling, landscapes, animals, stories and patterns. His artwork has won awards, given life to public spaces, and featured in well known publications. His forthcoming book, More and More and More (out in October) tells the gentle story of one man’s love of amassing things. Henry Harper loves collecting. One day, while out finding treasures, he discovers Kate. She loves to collect, too, and together Henry and Kate amass an amazing amount of stuff before discovering that the most valuable thing they’ve ever found is each other. Visit fremantlepress.com.au *not scientifically proven
Dine in and enjoy freshly sourced local produce prepared with Coby Cockburn's Asian Twist Blue Manna Bistro 1/16 Cyrillean Way Dunsborough, 6281 Phone: 0897865051
O r Manna e n j o y r e s t aBistro urant quality Blue
food in the comfort of your own home. We offer fresh Fish and Chips, as well as Sashimi, Chowders, Prawn stuffed Chicken Wings and more as takeaway Blue Manna Takeaway 1/16 Cyrillean Way Dunsborough, 6281 Phone: 0897865051
Or grab some fresh, local seafood from our seafood shop and cook it exactly the way you like it. Oceans Fresh Seafood 2/16 Cyrillean Way Dunsborough, 6281 Phone: 0897591110
www.bluemannabistro.com.au margaretriver.com SPRING 2018 f a c e b o o k . c o m / B l u e|M a n n a B i s t r o facebook.com/oceansfreshseafood
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Make a splash with some local designer gear - it’s sure to turn heads back home. By CASSANDRA CHARLICK.
She’s got the
look
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urfers and beach babes aren’t the only ones who have been making an impact on the local fashion scene. A number of local up-and-coming designers in the south west have been making waves throughout Western Australia and further afield. Walking the fine line between style and substance, these local trendsetters have carved a niche in the market and taken the plunge tomake their fashion dreams come to life, right here at home in the Margaret River region. Ambra Maddelena is a sun-kissed beauty originally from Dunsborough with a passion and creative flair that led to the formation of her swimwear line in 2017. “I saw a gap in the market for stylish and sustainable swimwear,” says Ambra. “Our swimwear is made with 100 percent-recycled
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nylon plastic, mainly made from ocean plastics and carpet fibres. I really believe you don’t have to sacrifice style for sustainability.” The swimwear’s design is just as important as the sustainability of the fabric and is created with all women’s body shapes in mind. Think bikinis and one pieces that flatter while providing support and (most of all) are fun to wear. Inspired by easy summers and Italian luxury, the chic swimwear designs have been snapped up as soon as the brand opened its doors, as well as being shown at the Australian Fashion Show just six months after launching. Ambra however is keen to take things slowly, despite her early success. “I’m really trying to grow the business organically" she says. "I’m not in a rush to get to the top, but I think sticking true to your
brand is key to gradual success. We are always being asked to participate in amazing events and opportunities, like giving swimwear to the Emmy Awards in America, Paris Fashion Week and Miami Swim Week.” Conscious consumers and fashion-forward beach babe scan find Ambra Maddelena stocked at Isla Samsara in Margaret River, Milc Homewares in Dunsborough and Coastal Life in Busselton. Free-spirited fashionistas have fallen in love with Banjo and Belle’s floral, colourful and feminine designs. Founded by old school friends Belle Blakemore and Cat Cawley, their mutual love of fashion and travel grew after frequent visits to Indonesia and a brand was born. The pair design pieces that fit the relaxed down south vibe, taking inspiration from the beautiful surroundings they live in. Things grew quickly and very soon local markets led to an online store. “We were consistency selling out of designs,” says Belle. “We knew it was time to branch out into the online world.” Their online store has been going from strength to strength, with clientele all over Australia and regular international orders flooding in. “We pride ourselves on designing beautiful, quality fabrics and garments in dreamy colours, with everything being designed by us in Australia and then manufactured in Bali,” says Catherine. “We believe ourselves to be ‘slow fashion’, which is ethically produced, and are implementing new practices all the time to reduce our carbon footprint (for example we are almost plastic free).” Pop into Margaret River’s Mohican Store or contact them direct for a visit to their home studio in Cowaramup by appointment only. Jump online on Instagram @Banjo_and_Belle or order direct through their website at banjoandbelle.com.au for online purchases. The Artisan Store in Margaret River is a one-stop-shop for a host of local designers and artisans, many of whose designs are inspired by the beauty of the natural surrounds, using natural and recycled materials. One of the best bits about buying that to-die-for wardrobe staple on holiday is the inevitable raised eyebrow and “where did you get THAT?” from enviousmates once you show it off back home. Melissa Darth, store founder and local designer created the store to “bring back handmade in a world of mass production by giving local artisans a place to showcase and sell their creations.” With over 40 local artisans on consignment, the store provides a hub to encourage creative
Valentine Rose
The Artisan Store Soulful Creations
Leather by Shell
collaborations. “Our fashion brands are focuses on slow fashion. Locally based and ethically produced, and being artisan-direct we offer no retail mark-up so the price point is lower and all profits go directly to the artisans,” says Melissa. Her label Valentine Rose is full of whimsical and colourful creations, with ethically-sourced materials and sewn by home-based tailors in Margaret River and Bali. The Hairy Hippies is a quirky brand that creates cute high-topped sneakers and thongs from recycled tyres, both practical and eyecatching. Studio Tarhairedjack is bound to leave surf fans frothing at their one-of-a-kind printed T-Shirts, while Andina imports ruggedup goodies direct from Chile for alpaca warmth. Glisten and gleam all the way home admiring your jewellery with a raw elegance from Andrea Issac. The local jewellery designer crafts stunning pieces from silver and gemstones. Her chosen artistry path mirrors her grandfather’s
career as a costume designer in Bohemia producing works of raw elegance. Another jewellery creator of a very different nature is found in the work of local artisan Jade Trayner, who designs and creates her designs under the label Soulful Creations. Also practicing as a Reiki master, she shares her healing strengths through her organic and nature inspired designs. Necklaces, bracelets and more are crafted with using recycled materials, copper, hemp, and resin to capture precious treasures. Finally, leather lovers can get their fix with the creations by local brand Leather By Shell. Utilising old techniques to handstamp, hand stitch and hand dye, the pieces have a contemporary edge using both native Australian and fine European hides and leathers. Trendsetters take note: it’s all about the holiday glow and relaxed, easy-to-wear styling. Wrap up in a wardrobe addition and take a part of your holiday home to keep the memory alive well after the back to work blues hit.
Andina
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GETTING AROUND
BY COACH TRANS WA Trans WA19 travels from Perth to Margaret River every Monday, Wednesday and Friday, with optional drop-offs along the way and returns to Perth the same day. Keep hold of your ticket and return to Perth at a later date. Visit wa-getaway.com.au
BY CAR MARGARET RIVER RENT A CAR To see the best of the region, hire a car or people mover from Margaret River – all you need is a driver’s licence, even if it’s an interstate or international one. Visit margaretriverrentacar.com.au
BUSSELTON & SOUTH WEST RENT A CAR Offering delivery and pick-up throughout the south west, Busselton & South West Rent a Car is a local, family-owned car rental company. Visit busseltonswrentacar.com.au
AVIS SOUTHWEST CAR HIRE Explore the beautiful Margaret River region at your own pace with a rental from Avis Southwest Car Hire in Busselton. One-way rentals are available back to Perth. Visit avis.com.au
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IN STYLE MCLEOD TOURS Take in Margaret River’s scenery and attractions with the knowledge of local expert and awardwinning guide Neil McLeod. The three-day Escape tour provides pick-up from your Perth hotel or Perth train station, comfortable bus transport, three days touring with a dedicated tour guide, delicious food and wine, and an exciting itinerary. Visit mcleodtours.com.au
WESTWARD AVIATION CHARTER SERVICES Depart from Jandakot Airport as the sun rises and enjoy stunning views of the Swan River, Fremantle Harbour, Rockingham, Mandurah, the Peel Inlet and Bunbury then on to either Busselton or Margaret River. Westward Aviation will transfer you from the airport to the city and take you back at no extra cost.Your return journey will be just as spectacular with the sun setting over the Indian Ocean and the night lights of the City of Perth. Visit margaretriver.com/members/westward-aviationcharter-services/
ESQUIRE CLASSIC CHARTERS Want to travel in style? It doesn’t get more stylish than in a Silver Spirit Rolls-Royce from Esquire Classic Charters. There’s no better way to enjoy a private charter, special event or winery tour in the Busselton, Dunsborough,Yallingup and Margaret River region. Visit esquireclassiccharters.com.au
VIRTUALLY YOUR MARGARET RIVER REGION APP The latest version of the Your Margaret River Region app features more than 1,000 things to do, as well as service points located throughout the region. Available online and offline for both Apple and Android devices, the app also features an audio tour of the Busselton Jetty. You can search for attractions, activities and tours, wineries, restaurants, breweries and cafes as well as accommodation options. Places of interest are listed by things to do on sunny days, rainy days or with families and many more as well as what is open on school and public holidays and essential information. Visit margaretriver/mobile-app
TRAVEL TIMES in and out of Margaret River will be impacted PLEASE due to the Margaret BE River Perimeter Road AWARE roadworks. Rosa Brook Road will only be linked to the Margaret River Perimeter Road from the east. Rosa Brook Road (west) will have a cul-de-sac located to the east of Darch Road. The western portion of Rosa Brook Road from Bussell Highway (near Yahava) to the west of the Perimeter Road will continue to provide access to local residents and businesses.
STAY
ABBEY BEACH RESORT LUXURY HOTEL AND APARTMENT ACCOMMODATION IN A RESORT SETTING, LOCATED ON THE BEACH IN BUSSELTON Enjoy fully serviced, self contained apartments and studios, each with a private double spa and balcony. Abbey Beach Resort is a 4.5 star leisure resort with countless facilities and amenities. The Resort has an atrium restaurant, pool side café, several bars, a 25 metre indoor heated swimming pool, 2
outdoor pools, tennis and squash courts, spa, gym and sauna for your enjoyment. Stroll to the beach, tour wineries, art galleries and many other local attractions. For a holiday or short break you are assured of comfort and style at Abbey Beach Resort
595 Bussell Highway, Busselton WA Freecall 1800 017 097 • Ph 61 8 9755 4600 • info@abbeybeach.com.au www.abbeybeach.com.au
DUNSBOROUGH INN BACKPACKERS
DUNSBOROUGH CENTRAL MOTEL
SUPERIOR BUDGET ACCOMMODATION SITUATED RIGHT IN THE HUB OF TOWN
DUNSBOROUGH CENTRAL MOTEL IS NESTLED IN A TRANQUIL GARDEN SETTING IN THE HEART OF TOWN
For those on a budget, the self-catering aspect of the complex and it’s proximity to the supermarket can be a great money saver. Dunsborough Inn Backpackers provides a variety of accommodation ranging from self-contained units to our non dormitory hostel style rooms. Our large communal kitchen/dining room and spacious recreation areas provide an environment for guests to relax and exchange experiences of the day or just to meet new people. 50 Dunn Bay Road, Dunsborough WA Ph 08 9756 7277 • bookings@dunsboroughinn.com.au www.dunsboroughinn.com.au
BIG VALLEY CAMPSITE
Dunsborough Central Motel is ideally located on the doorstep of world renowned beaches, dive sites, premium wineries, art galleries, wildflowers, caves and the incredible coastal scenery of Cape Naturaliste. Just a 600 metre stroll to the beach or a short drive to surf beaches, the Dunsborough Central Motel is adjacent to restaurants and cafes, wine bars, supermarket
50 Dunn Bay Road, Dunsborough WA Ph 08 9756 7711 • reservations@dunsboroughmotel.com.au www.dunsboroughmotel.com.au
South West A S K a family adventure
DIRECTORY
NESTLED AMONGST THE HILLS OF OUR FAMILY OWNED WORKING SHEEP FARM, JUST TEN MINUTES SOUTH EAST OF MARGARET RIVER. The farm encompasses a beautiful secret valley from the outside world by natural forest. Bring your Caravan, Motorhome or Tent to relax and enjoy the open space, amazing nights skies, friendly farm animals and the family friendly atmosphere. Pet Friendly. Ph 08 9757 5020 bigvalleymargaretriver.com.au
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shopping centre, beauticians, banks and a very well informed Visitor Centre. Simply relax in style by our outdoor pool and BBQ area, indulge in the Bali Style Gazebo Spa, or just kick back with a good book and a glass of wine in the privacy of your well appointed room. Winter Special: Two nights in the superior motel room for $180 including a bottle of wine on arrival. Valid from May to the end of September 2018 excluding long weekends. To qualify simply phone us direct and mention this special.
» Exceptional in-park facilities » Self contained cabins » Large powered and unpowered sites
Call 1800 871 570 or visit racparksandresorts.com.au
LOCAl! Drop in to one of our four accredited visitor centres in Busselton, Dunsborough, Margaret River and Augusta for friendly, expert advice.
STAY
SUNFLOWERS ANIMAL FARM & FARMSTAY
Spacious & Comfortable Cabins + Caravan Sites
We offer farmstay accommodation in 4 fully self contained units, sleeping between 5 and 9 people, near Margaret River in the South West of Western Australia. Sunflowers Farmstay is ideal for big groups of friends or families (max 28 people). Wander through the Animal Farm, with over 350 very friendly (mainly) farm animals, at any time during your stay. Sip local wines while admiring our stunning views: wild kangaroos grazing on rolling hills covered in beautiful wildflowers. 5561 Caves Road, near Margaret River Ph: (08) 9757 3343 • farmerjones@sunflowersfarm.com www.sunflowersfarm.com
www.riverviewtouristpark.com
9757 2270 | 1300 666 105
JACARANDA GUEST HOUSE
PARK YOUR CAR AND WALK EVERYWHERE Busselton famous Jetty, beach, shops, cafe and restaurants all just a short walk away. Jacaranda Guest House is centrally located, has 7 guest rooms all with own ensuite, r/c airconditioning and free wifi. It is nestled amongst english style gardens, where You can just relax or enjoy a bbq. Continental breakfast is included in the price. 30 West Street, Busselton, WA Ph 08 9751 5973 • jacarandaguesthouse1@westnet.com.au www.jacarandaguesthouse.com
Book your spot in the summer issue Contact Natalie to book your space in our next issue of Your Margaret River Region Magazine.
Call 0426 752 352
E: natalie@premiumpublishers.com.au
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FOOD & DRINK
KARRIDALE TAVERN
FRIENDLY COUNTRY TAVERN AND RESTAURANT Serving meals all day 11am - 9pm Local beer and wine.
Lunch • Dinner • Bar • Snacks.
CAFE BORANUP
COUNTRY ATMOSPHERE IN THE FOREST 10am-4pm Weekdays. 8am-4pm Weekends. Great coffee. Home baked scones and cakes. Augusta Abalone and Whiting. Variety of vegetarian and GF options. Breakfast and Lunch Menu. Next to Boranup Gallery. 7981 Caves Road Forest Grove WA 6286 Ph 08 9757 7279 www.cafeboranup.com
Bussell Hwy, Karridale, WA Ph 08 9758 5523
EAGLE BAY OLIVES A GOURMET EXPERIENCE WITH A FOCUS ON OLIVE OIL AND OLIVES Premium extra virgin olive oil. A wide selection of table olives, naturally processed. Tapenades, pesto, dukkah, dressings and jams, all preservative free. Unique giftware including olive wood boards and kitchen utensils. Picnic boxes to enjoy in our shady gardens. Sunday until sold out. Open 10.30-5.00 10.30 - 5.00every everyFriday, Friday,Saturday Saturday,&Sunday and Monday until soldpage out. for the latest news. Check our Facebook Check our Facebook page for the latest news.
521 Cape Naturaliste Road, Eagle Bay WA Ph (08) 9755 3188 eaglebayolives.com.au
DIRECTORY
BLUE OCEAN FISH & CHIPS AUGUSTA Come eat where the two oceans meet in the spectacular location of Augusta. Experience the taste of our mouth-watering local fish, grilled or fried with yummy gluten-free chips. Variety seafood products, combo packs, selection of kids’ packs, burgers, drinks and ice creams available. Blue Ocean is located in the centre of town.
Open 7 days a week Lunch 11.30am ~ 2.00pm • Dinner 5.00pm ~ 8.00pm Tel: 08 9758 1748 • 73 Blackwood Avenue, Augusta
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08 9588 8877 107 BUSSEL HWY (MAIN STREET)
w: www.elkamo.com.au • e: info@elkamo.com.au COCKTAILS + TAPAS + FOUR HOTEL SUITES
caves Discover an ancient wonderland at Ngilgi, Mammoth, Lake and Jewel Cave.
To book drop into your nearest visitor centre or call: (08) 9757 7411
AUTHENTIC ITALIAN GELATO AND SORBETTI Authentic Italian gelato and sorbetti made in-store by owner Andy using natural ingredients. Dairyand gluten-free flavours available. FOR OPENING HOURS PLEASE CHECK FACEBOOK AND GOOGLE 32 Queen Street, Busselton WA Ph 08 9751 1477 / gelatobuonissimo / gelatobuonissimobusselton
FOOD & DRINK ARTS & ACTIVITIES
MARGARET RIVER GOLF CLUB Bookings are essential
PLAY AROUND IN MARGARET RIVER
Keen to combine some golf with a trip to WA’s wine country? Margaret River Golf Club is the highlight of any golf tour to the south west. There aren’t many golf courses in the region that rival Margaret River for scenic beauty and sheer golfing challenge. The 6,092 metre, par 72 course is highly regarded by golfers from all over WA and beyond. Clubs, buggies and carts are available for hire at the on-course golf shop that also stocks a wide range of equipment. Ph: (08) 9757 3161 • E golfshop@westnet.com.au 599 Wallcliffe Road, Margaret River margaretrivergolfclub.com.au
Drop in to one of our four accredited visitor centres in Busselton, Dunsborough, Margaret River and Augusta for friendly, expert advice.
WA’S BEST BEACH SKYDIVES Tandem Skydive from 10, 14 or 15,000ft over the spectacular Busselton and Margaret River regions! Enjoy a breathtaking flight to altitude, taking in views of Geographe Bay, the famous Busselton Jetty, Cape Naturaliste and the wineries beyond. Then it’s time for the door to open, and ready? set? GO! Feel the rush of free falling when you and your Instructor plummet toward the earth at 200km/hour, before safely landing on the beaches of the beautiful Busselton foreshore alongside the Jetty. We are open 7 days from October to April, so book today!
Ph 1300 449 669 skydive@skydivegeronimo.com.au www.skydivegeronimo.com.au
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ASK a LOCAl!
SKYDIVE GERONIMO
ARTS & ACTIVITIES
WINE & BEER
JOHN STREATER FINE FURNITURE JOHN STREATER FINE FURNITURE AND ART GALLERY
Don’t miss out next time Contact Natalie to book your space in our next issue of Your Margaret River Region Magazine.
Call 0426 752 352
E: natalie@premiumpublishers.com.au
105 Blythe road, Yallingup Siding 6282 WA Open daily 10am to 4pm Ph 08 9755 1211 www.streaterfinefurniture.com
ARTGEO CULTURAL COMPLEX
ARTGEO CULTURAL COMPLEX - where art & heritage meet ArtGeo is a creative hub for the visual and performing arts housed in heritage-listed buildings close to Busselton foreshore. The complex includes the old Busselton Courthouse, which now operates as an interpretive centre and retail outlet for regional arts andcrafts, and ArtGeo Gallery where we host exhibitions sourced Australia-wide. open daily 10am ~ 4pm
Queen Street Cultural Precinct Ph 08 9751 4651 | www.artgeo.com.au
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WINE & BEER TOURS
100% Organic Allergy Friendly Very Low Preservatives Vegetarian & Vegan 3 wines are preservative-free: Blend 51, Sangiovese, Tawny Port Style ■
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Cellar Door open from 11am – 5pm daily Phone: +61 8 9755 5883 60 Bussell Highway (inside Golden Jersey), Cowaramup WA 6284 Email: wine@settlersridge.com.au www.settlersridge.com.au
PREMIUM PUBLISHERS
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Buy your copy of Artists of the Margaret River Region at any visitor centre.
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TOURS
MARGARET RIVER BUBBLES TOUR
. affordable . quality .
THE MOST FUN YOU CAN HAVE IN ONE DAY! margaret river
bubbles tour
Gourmet food, great wines and iconic locations. Private tours for 4-11 people.
Margaret River Food & Wine Tours phone: 0417 948 933 email: vintagetours@bigpond.com www.winetoursmargaretriver.com.au
Tel Mark on 0437 618559 margsbubblestour@hotmail.com www.margaretriverbubblestour.com
MARGARET RIVER TOURS
$70 GREAT RATES & SERVICE at Bunbury, Busselton & Collie Oneway Rentals (to Perth) available Call 1800 679 880
HALF + FULL DAY Wine & Scenic Tours
Sample plate at Venison Farm Sample French Nougat at Bettenays Cellar Door Cheese & Crackers at Knotting Hill Samples at the Cheese & Chocolate Factories Sample Liqueurs & Cocktails at The Grove Free bottled water on board Gourmet Lunch at an Iconic Restaurant (full-day tour only) See our NEW CHEERS MARGARET RIVER VIDEO online!
MARGARET RIVER’S ORIGINAL Half Day and Full Day Gourmet Wine & Dine. Visiting 6 wineries daily, including Voyager, Watershed, Leeuwin, McHenry Hohnen, Vasse Felix, Pierro, Stella Bella & Cape Mentelle. Full Day tours feature lunch at Watershed. All tours enjoy complementary vineyard platter as well as tastings of small goods, cheese & chocolate.
.com
To make a booking visit avis.com.au
9757 2270 or 0474 721 836
2015-A00073
Ph 0419 917 166 info@margaretrivertours.com www.margaretrivertours.com
JESTERS FLAT
MARGIES BIG DAY OUT BEER & WINE TOUR
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EXPERIENCE THE BEST… OF WHAT THIS WORLD FAMOUS REGION HAS TO OFFER! Visit 7 venues including 3 wineries, 2 breweries and the Cheese & Chocolate Companies. Enjoy a lunch of delicious local produce at a Margaret River Brewery. Make friends, have a laugh and relax whilst your friendly Tour Guide takes you on an amazing day out in the Margaret River Region. Pick up and drop off to your accommodation included. CALL US TODAY!
Ph 0416 180 493 margaretrivertourswa.com.au
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Professionally guided HORSE RIDING TOURS, suitable for all abilities. From forest treks to beach rides, we have a horse riding adventure just for you. 1549 Rosa Brook Rd, Margaret River Ph 08 97574 562 bookings@jestersflat.com www.jestersflat.com
Margaret River WA
/JestersFlat
THE ALL NEW BMW X4. COMING SOON.
margaretriver.com AUTO CLASSIC 48 Burswood Road, Victoria Park WA. Tel 9311 7533. autoclassic.com.au LMCT2271 |
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