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The Distinguished Margaret River Cabernet Sauvignon

If Chardonnay is the Queen of Margaret River than Cabernet Sauvignon is the King! There is no easier task than finding a good cabernet in the region largely because the majority are incredible.

More than any other varietal it has propelled the region into the consciousness of wine drinkers around the world. Bordeaux is the cradle of the cabernet, but Margaret River is part of a select band of west coast wine regions across the world that excel at Cabernet.

If you ask any winemakers or locals about this hero wine, you should prepare to get settled in because the passion they have for this rich wine is endless. Thanks to Your Margaret River Region we are able to get all the low down from some of Australia’s most respected makers of Cabernet. Once we got them started it was hard to get them to stop but for a little teaser of what they had to say check out the video below.

RELATED NEWS

Broadsheet Lists The Best Restaurants In Margaret River

Broadsheet has created a foodie guide for Margaret River with a list of their suggested best restaurants in the region. The list consists of eleven restaurants within Margaret River, some of which you may recognise from hosting past Gourmet Escape events including Cape Lodge, Leeuwin Estate (home of the Gourmet Village), Cullen Wines, Yarri and Vasse Felix to name a few.

See the full list of restaurants below:

Arimia
Vasse Felix
Leeuwin Estate
Cullen Wines
Blue Manna
Glenarty Road
Miki’s Open Kitchen
Yarri Restaurant and Bar
Chow’s Table
Cape Lodge
Settler Tavern

To view the Broadsheet article and read more about the restaurants click HERE

The Ultimate Guide To Western Australia’s best wineries, food and experiences

It is great to see Cape Lodge, Voyager Estate, Vasse Felix, Amelia Park and more friends of Gourmet Escape reign victorious in Gourmet Traveller WINE’s Best Cellar Door Awards. Each earning their own title as either star winery, best food, best experience or best place to stay, this list will provide you with an ultimate guide to WA’s food and wine hotspots.

The awards also include Mandoon Estate, Houghton, Riverbank, Olive Farm Wines and other Swan Valley venues, which we encourage you to check out when you visit Swan Valley during Western Australia Gourmet Escape 2019.

Click HERE for the full list of winners and to find out if your favourite venues made the list.

Lilydale’s Healthy Teriyaki Chicken Bowl

Prep time: 15 minutes

Cooking time: 10 minutes

Serves: 4

Ingredients

600gm Lilydale chicken tenderloins

1 tbsp peanut oil

2 tbsp teriyaki sauce + extra, to serve

270gm soba noodles prepared according to packet instructions

1 large avocado, sliced

250gm edamame beans, blanched, podded

1 Lebanese cucumber, peeled into ribbons

1 small red capsicum, thinly sliced

40gm snow pea sprouts, trimmed

2 green onions, thinly sliced on the diagonal

Pickled ginger, wasabi mayonnaise, toasted sesame seeds, to serve

Method

1. In a large snap-lock bag or glass bowl place chicken tenderloins, peanut oil and teriyaki sauce.

2. Heat a char-grill pan over medium-high heat and cook chicken for 3 to 4 minutes each side or until cooked through. Set aside on a plate loosely covered with foil.

3. In a bowl arrange noodles, avocado, edamame, cucumber, capsicum and snow pea sprouts. Top with chicken and sprinkle with onions. Serve with pickled ginger, mayonnaise, sesame seeds and extra teriyaki sauce, if desired.

Lilydale Chicken Casserole

By Western Australia Lilydale Free Range Ambassador Tony Howell

Prep time: 15 minutes

Cooking time: 25 minutes

Serves: 4

Ingredients

6 Lilydale chicken thighs

2 Shallots, diced

4 Garlic cloves, finely chopped

2 Roma tomatoes, diced

1 Carrot, diced

3 Sprigs of Thyme

2 Bay leaves

1 litre Chicken stock

Quartered Button Mushrooms

Handful Broad beans, blanched

Handful fresh peas

6 Asparagus spears

Chopped parsley

2 knobs butter chilled

Olive oil

Method

1. Heat olive oil in a casserole dish.

2. Seal the chicken on all sides, remove and set aside

3. Add shallots, garlic, carrot and mushrooms into the casserole and cook for 4 to 5 minutes.

4. Add tomato and cook for another 4 minutes on medium-low heat, until there’s colour showing on the vegetables.

5. Add now the chicken thighs, herbs and season with salt and pepper. Cover with stock and bring to boil. Turn down the heat and simmer till cooked – this will take approximately 20 minutes.

6. Now add the spring vegetables – peas, broad beans and asparagus. These will only need a few minutes.

7. Just before serving, add the butter to thicken and smoothen texture. This dish is served fantastically with a creamy mash!