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Margaret River is a place of complete and utter beauty, and we are going to take you from A to Z the best of what this spectacular region has to offer!
CONFIT CHICKEN WING
PICKLED WOODEAR MUSHROOM
LEEK & POTATO PUREE
Place all components onto a serving plate, garnish to serve.
Experience Swan Valley, Perth and Margaret River like a local with the help of The Local Tongue’s new blog featuring expert tips from Momofuku Seiōbo x Yarri’s star chef Aaron Carr, Caroline Taylor and Kenny McHardy. From Perth’s best fish and chips, the best way to experience Margaret River and the ultimate cheese-tasting experience, they’ve got you covered.
Here are your top tips to Gourmet Feast in the Valley – Saturday 9 & Sunday 10
Hot Weather Tips
Gourmet Feast in the Valley will be going ahead in all weather conditions so make sure you come prepared!
For security reasons, please note that you will not be allowed to bring in any food or alcohol from outside, deck chairs, large beach umbrellas or anything with a sharp tip or objects that can be used as weapons. Security will be checking bags upon entry.
Bottle and food for infants will allowed to be taken in along with picnic rugs
Be sure to have your tickets ready to be checked and scanned on arrival!
Mobile tickets, ensure you have your brightness up so tickets can be scanned
Parking and Transport
Free parking is available on-site
Adams Coachlines will be running complimentary shuttle buses between Guildford Station and Sandalford Estate.
Saturday: Buses will be running 10:30am – 7:30pm
Sunday: Buses will be running 10:30am – 5:30pm
Other Key information
Gourmet Feast in the Valley is a cash free event and will only be accepting card payments.
PART 1: LENTIL CURRY
210g dry red lentils
1 litre vegetable stock
2 teaspoons cumin seeds
1/2 teaspoon fennel seeds
1 small cinnamon stick
10 fresh curry leaves
1 large brown onion, finely chopped
6 garlic cloves, finely chopped
6cm piece fresh ginger, peeled, grated
1 long red chilli, finely chopped
1/4 cup chopped washed fresh coriander root and stem
1 1/2 tablespoons ground turmeric
1 1/2 tablespoons Garam Masala
1 teaspoon salt
1 tablespoon tomato paste
2 x 270ml cans light coconut cream
1 tablespoon lemon juice
2 tablespoons chopped fresh coriander leaves
1.In a pot of vegetable stock, bring to the boil and add the lentils and cook for 10 mins and drain and put a side.
2.Heat oil in a large, heavy-based saucepan over medium-low heat. Add cumin, fennel and cinnamon. Cook, stirring, for 1 to 2 minutes or until fragrant. Add curry leaves. Cook, covered, for 30 seconds or until fragrant. Add onion. Cook, stirring, for 3 to 4 minutes or until softened.
3.Add garlic, ginger, chilli and coriander root and stem. Cook, stirring, for 1 to 2 minutes or until fragrant. Add turmeric, garam masala and salt. Cook, stirring, for 1 minute or until fragrant. Add tamarind, tomato paste, 1 can coconut cream and 1/4 cup cold water. Bring to the boil. Add the lentils, Reduce heat to low. Cover. Simmer for 6 minutes or until slightly thickened
PART 2: TANDOORI SPICED CHICKEN
1x teaspoon salt
1x teaspoon cayenne
1x teaspoon coriander, ground
1x teaspoon chili powder
1x teaspoon garlic powder
1x teaspoon dry mustard
1x teaspoon ginger
1x teaspoon turmeric
1x teaspoon fennel
1x teaspoon cumin
1x teaspoon paprika
½ \cup yogurt
1x tablespoons lime juice
1.Place all ingredients in blender and blend to a paste, rub all over the chicken and marinate.
2.Place chicken in the fridge and marinate for 12 hours.
3.After marination, place chicken in zip lock bag and then drop in a water bath of 67 °C and cook for 30 minutes.
4.Place in a hot frying pan and fry until cooked through until crispy.
Chicken skin x 6
1.Lay chicken skin flat on baking paper on oven tray and lightly salt.
2.Place another sheet of baking paper on top of skins and add another tray on top to keep the skin flat.
3.Bake at 180°C for 12 – 14 minutes or until crispy.
Place lentil curry at bottom of bowl
Place chicken pieces over curry
In a sperate bowl have crispy skin like a poppadom
Scatter a bit of coriander and voila