Tickets available at Visitor Centre
Heading down to Margaret River Gourmet Escape this weekend? There are still tickets available to some of our incredible events including the Sunday Audi Beach BBQ sessions and access to the heart of the festival, the Gourmet Village.
Advance ticket sales through Ticketek have now closed so for access to the best remaining tickets for this weekend’s event head to the Margaret River Visitor Centre.
100 Bussell Highway, Margaret River
Open daily 9.00am to 5.00pm
Lilydale’s BBQ Piri Piri Butterflied Chicken
Lilydale’s BBQ Piri Piri Butterflied Chicken with easy crunchy coleslaw is bound to be a family favourite!
Prep time: 20 minutes
Cooking time: 50 minutes
Piri Piri Butterflied Chicken
1 x 1.5kg Lilydale Free Range Chicken, trimmed
½ cup store-bought spicy piri piri sauce
¼ cup olive oil
3 garlic cloves, crushed
¼ cup lemon juice
Barbecued lemon wedges, extra piri piri sauce, and crusty bread rolls, to serve
Easy Crunchy Coleslaw
500g store-bought fresh coleslaw mixture (without dressing)
½ cup toasted mixed salad seeds (we used a mix of pumpkin seeds, pine nuts, and sesame)
½ cup whole egg mayonnaise
1 tablespoon lemon juice
1 teaspoon Dijon mustard
- To butterfly the chicken, place whole chicken breast-side down on a clean work surface. Using chicken shears or a sharp knife, cut down on both sides of the backbone and discard backbone. Trim and discard rib bones. Turn chicken over and using the palms of your hands, firmly press the breastbone to butterfly open the chicken. Score the chicken flesh in the thickest parts.
- To make the BBQ marinade, combine piri piri sauce, oil, garlic and lemon juice in the shallow ceramic dish. Add chicken and liberally brush on both sides with marinade. Cover and chill for 15 minutes (or longer if time permits). Make the coleslaw.
- Preheat a greased barbecue over medium-high heat. Insert 2 long metal skewers lengthways into the thickest parts of the chicken. Place chicken on the grill and cook for 15 minutes, brushing occasionally with remaining marinade. Turn and cook, brushing with any remaining marinade for a further 15 minutes. Reduce heat to medium-low and cook for 20-25 minutes or until just cooked through. Serve with coleslaw, barbecued lemon wedges, extra piri piri sauce and crusty bread rolls.
- Combine coleslaw mix and salad seeds in a large bowl. Mix mayonnaise with lemon juice and mustard in a small bowl. Season with salt and pepper. Drizzle mayonnaise mixture over coleslaw and gently toss to combine. Cover and chill until ready to serve.
Our Top Four Things to do in the Margaret River region this Easter
Easter gives you the opportunity to explore and enjoy Margaret River over four full days, and trust us when we say even the extra two days of adventure will not be enough! Check out some of the places we recommend visiting over 30th-2nd of April.
Take a trip down to the quirky Margaret River Bakery! From the exterior, it is quite easy to be fooled into thinking it is any old bakery but once inside this hidden gem truly comes to life. The eclectic and homely décor makes it a go-to place for locals and visitors alike, so why not head to this jewel of Margaret River for a tasty breakfast of stupendous baked goods!
Stock up on all things chocolate. Seriously, if you don’t, can you really even classify it as Easter? Since its opening in 1999, The Margaret River Chocolate Company has become one of Western Australia’s most popular tourist destinations. Head in, grab a light lunch with a side of chocolate of course and do not forget to take some chocolate eggs home for later.
Only 13 kilometers from Dunsborough is the newly renovated Cape Naturaliste Lighthouse. The huge upgrade includes a brand new viewing deck and a super cozy café for you to relax have a coffee and enjoy your surroundings. The view is incredible with a 360-degree perspective from above the trees on their fancy new slab of timber. Check it out on Easter Monday after your afternoon hike, through one of the many awesome trails!
Chef Aaron Carr, Margaret River local and long-time friend of Gourmet Escape has recently opened up a new restaurant in Dunsborough named Yarri. Their menu reflects the six seasons of WA’s Nyungar people and country with a focus on sustainable ingredients. If you are not feeling like cooking at all over the long weekend, make sure to book your table to ensure you don’t miss out.
Image credit: Elements Margaret River & Frances Andrijich
How to make the most of your chocolate Easter eggs
If you are anything like us here at Gourmet Escape HQ, Easter time is serious when it comes chocolate eggs! The real question is, however, what are you to do with all the extra chocolate in your household after you inevitably buy a couple hundred too many chocolate eggs at the supermarket. Rather than letting it go way past its expiry date or putting yourself into a food coma, why not get inventive and share with your family and friends.
On the plus side for us, chocolate is possibly one of the most versatile ingredients, with the opportunity to be melted down into almost any of our favourite desserts. Why not have a crack at your Mum’s secret chocolate cake recipe, a luscious chocolate mouse or an easy to make yet always a crowd favorite rocky road. Check out Good Food’s 20 easy recipes to recreate some household favourite’s using those leftover chocolate eggs!
Ben Milbourne’s Slow Roasted Beef Cheek
Prep time: 16 hours
Cooking time: 25 minutes
4 x beef cheek
10 x asparagus spears
1 x cup of pearl barley
5 x cups of chicken stock
2 x Tbsp butter
Pepper to taste
5 x brown onions thinly sliced
1 x clove of garlic
5 x thyme sprigs
3 x chicken wings, roughly chopped
5 x shallots, cut in half
10 x baby kale leaves
100g of black wild rice
Oil for frying
- Preheat oven to 120°C.
- To roast beef cheeks, heat a film of oil in a large pan. Brown the beef cheeks on each side and place into a deep roasting tray with 1 inch of water in the bottom. Roast in the oven for 8 hours or until tender. Allow cooling slightly before cutting into medallions.
- Meanwhile, in a small saucepan combine the barley, butter, pepper and 3 cups of chicken stock. Cook until barley is tender, approximately 45 minutes.
- To make onion jus; sauté the onion, garlic, chicken, and thyme until really well caramelized and golden brown. Deglaze the pan with 2 cups of stock and reduce by 3 quarters then strain and set aside.
- To make the charred shallots place the shallots cut side down into a hot pan allow a dark colour to form on the flesh of the shallot. Turn off the heat and cover the shallots with a bowl to continue steaming.
- To make kale chips and puffed wild rice fry the kale and rice in hot oil then rest on absorbent paper.
- Shave the asparagus on a mandoline then dress with lemon juice, olive oil, salt, and pepper