Your Margaret River Region Magazine Spring 2019

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15 | SPRING 2019

Riding the waves DISCOVER YOUR PERFECT SPRING GETAWAY

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Your Margaret River Region magazine

In this issue • • • •

Gourmet Escape’s stellar line-up Matching wine and local Asian cuisine Celebrate spring with light whites Saddle up and explore on horseback

EVENTS THIS SPRING

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Your pull-out guide to what’s on this spring PLUS bonus mini wedding magazine margaretriver.com

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E s tat e R e s ta u r a n t | S i n g l e V i n e ya r d W i n e s | W e d d i n g s & E v e n t s C a s u a l B a r | L i v e M u s i c | WA S u r f & C a r G a l l e r y | P l ay g r o u n d 2

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Award Winning Wines

Innovative Dining

Spectacular Weddings

Ba rrel R o o m E v e n t Spa ce

WA Surf & car Gallery

open daily 10a m - 5pm 61 thornton road | yallingup Western Australia www.aravinaestate.com (08) 9750 1111

Live Music

magazine

Editor’s Letter FRESH AS A DAISY Spring is making the whole Margaret River region burst into life. Wildflowers are giving roadsides and verges pops of intense colour, while the brighter days make us all long for days by the sea.

You may also be thinking now’s the time to tie the knot. Our annual special mini wedding magazine – Marry Me – is a good place to start for inspiration.

You’ll find ideas about where to hold your special day, where to celebrate over a memorable long lunch and if you’re after a unique, locally-made engagement ring, we’ve got that covered too.

The change in the weather may make you want to shrug off any lingering winter blues, and head outdoors for some adventure. Why not tackle the Cape to Cape mountain bike race or the Augusta Adventure Fest, in its final year in current form? If you would like to tackle an altogether more gentle challenge, we can highly recommend the brand new Walk Talk Taste tour, which introduces visitors to food, drink and history over a civilised four-hour trek around Margaret River and other local haunts.

For music lovers, there are several exciting new events heading down south. The inaugural Strings Attached Guitar Festival promises to get us all strumming, while the Here Comes The Sun festival has attracted favourites like Amy Shark and Seth Sentry to sing their hearts out.

The world’s favourite foodie festival is also kicking off in November – don’t miss your chance to see the world’s best chefs in action at Gourmet Escape.

And while all this is going on, the natural rhythm and vibe of the Margaret River region continues – with its wine, food, adventure and art drawing visitors from around the world to its naturally beautiful highways and byways, eternal, unchanging yet always new and exciting.

I hope you enjoy this issue of Your Margaret River Region magazine.

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.

Gabi

PUBLISHED BY PREMIUM PUBLISHERS 26 John Street, Northbridge Perth WA 6003 | Ph (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 Tim Campbell (timcampbellphoto.com) Elements Margaret River (elementsmargaretriver.com.au) Bianca Turri ((biancaturri.com) COVER IMAGE

By Uge Tan, Aquabumps CONTRIBUTORS Dianne Bortoletto, Cassandra Charlick, Danielle Costley, Tom de Souza, Brooke Evans-Butler, Fergal Gleeson, Jennifer Morton, Lizzy Pepper, Janine Pittaway, Gail Williams.

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. ©2019 YOUR MARGARET RIVER REGION MAGAZINE is published quarterly by Premium Publishers on behalf of the Margaret River Busselton Tourism Association.

Visit premiumpublishers.com.au

Cover image by Aquabumps; Marry Me cover image by Cream Coloured Ponies

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, and Margaret River visitor centres. email welcome @margaretriver.com or call (08) 9780 5911, seven days a week!

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PREMIUM PUBLISHERS FINALISTS

Mumbrella Travel Publication of the Year

WHAT YOUR MARGARET RIVER REGION GOT UP TO IN

“A must-see when down south in winter. Quinninup, between Margaret River and Yallingup” By @harneyphoto

Winter

“Excuse me while I kiss the sky - watching Baudin’s Black Cockatoos going nuts was a great way to start my day . . .”

By Steven Castan (@estebanthenatureman)

“These guys roll deep around the Margaret River region and why wouldn’t you when it’s home to some of the world’s best surf and crystal clear waters.” By @shotbyloky

“Pretty stoked to go through the memory card and find a sequence like this . . .”

By @invertedperspectives

“Old mate bottlenose know’s what’s up.”

By @southwestsaltwater

We'd love to share your instagram pics!

Take a pic, make sure you use #margaretriver by November 1 2019 for your chance to see it featured in the next issue.

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Contents

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Eat & Drink

Getting married?

Marry Me Magazine – celebrating all things wedding in the south west

52

14 Eat & Drink news 18 Happy meat 22 Three of the best 24 Beer for all 28 Hot stuff 50 The world's favourite foodie festival

Wine & Wineries 54 Love affair with wine 56 Mix n' match 58 Behind the bottle - Blind Corner

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60 All things bright and beautiful 64 V is for vegan 66 Deep down south 68 Bikes and chardonnay

Active & Adventure

70 La bella vita

82 Start 'em young

Nature & Environment

88 The mane event

60

80

86 A sense of adventure

72 Dawn treaders 74 Every bite tells a delicious story 76 10 ways to enjoy wildlflowers 78 Water world

92 Shape shifters

Art & Wellbeing 94 Fret not 98 Make a date with bravery

80 Hive minds

100 Teenage kicks 102 Hot shots 106 Rediscover Yallingup

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Hot stuff

p28

Rediscover Yallingup

p106

Strings Attached festival

p94

Water world

p66

map key

Augusta wines

p66

PICK UP YOUR MAP AT THE VISITOR CENTRE!

Everything’s better south of the border.

Cellar Door | Open Daily | 10am to 5pm BYO picnic + wine by the glass stellabella.com.au || 9758 8611 205 Rosa Brook Road, Margaret River

Spring highlights

SEPTEMBER BLOOMING LOVELY

Head to Rosa Brook and enjoy an afternoon with a guided wildflower walk by Nature Conservation Margaret River and an interactive talk by award-winning author and speaker, Josh Langley. The Natural Learning Centre will entertain the kids. Afternoon tea provided. // Wildflowers with Josh Langley, September 22, Rosa Brook Nature Reserve, 1 to 3.30pm. Visit amrshire.wa.gov.au

MUDDY BRILLIANT

How to spend spring in your Margaret River region FIND THE LATEST EVENT LISTINGS AT MARGARETRIVER.COM/EVENTS

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Join in the fun at one of the south west's most popular family-friendly events. Getting down and dirty never felt so good – the 2019 course is guaranteed to showcase the best obstacles yet, and even more mud than ever before and you can even register your fun to join in the messy fun. Held during the September school holidays, children ages 6-12 are encouraged to let loose on a course full of muddy obstacles. // South West Mudfest, Bootleg Brewery, Setember 29. Visit mudfest.com.au

OCTOBER SUN SEEKERS

Featuring an outstanding line-up of music legends, artisan foods, visual art and activities native to the region, Here Comes The Sun is a blissful new addition to the local calendar, set to make its inaugural appearance at Margaret River’s 3 Oceans Winery.

Amy Shark will headline the festival as a WA exclusive. She’ll be joined by hometown heroes San Cisco and Melbourne rapper

Open 7 days Full Menu All Day Best Regional Hospitality Venue Best Live Entertainment Venue Best Regional Casual Pub Dining Best Pub Restaurant List Best Listing of wa Wines 2019 Best Wine List WA 2019 WA’s Best Steak Sandwich 2019

Seth Sentry as well as Good Doogs and local singer Paige Valentine.

After 10pm the official after-party kicks into gear with Get Down Club DJs keeping the good times rolling into the night. // Here Comes The Sun Festival, 3 Oceans Winery, Margaret River, October 12, from 1.30pm. Tickets $99.90.

Visit herecomesthesun.com.au

DANCE THE NIGHT AWAY

The Get Down Club will be bringing a fine selection of tunes all day from everybody’s favourite dance classics, house, disco house, 90’s house era to everything in between. // Caves House Hotel, October 19. Visit caveshousehotelyallingup.com.au for details.

Margaret River’s Home of Live Music

ALL IN A GOOD CAUSE

During the forthcoming Cape to Cape MTB (October 17 to 20), there will be a team of Bike Doctors looking after mechanical servicing and bike washing over the course of the weekend. They are part of a not for profit called Dismantle and their programs help empower at-risk youths.

One of the Cape Leeuwin Lighthouse guides Rod Pickering, is part of the Bike Doctor team and is trying to raise $3,000 for at-risk young people.

“I’ve been passionate about biking, and I’ve been racing road, mountain and adventure

9757 2398 | settlerstavern.com 114 Bussell Hwy, Margaret River

HALL OF FAME

HALL OF FAME

11.30am – 9.00pm

Spring highlights

// Donations can be made at mycause.com. au/page/208808/rod-pickering. To find out more about the event, visit capetocapemtb. com or read our feature on page 86.

NOVEMBER FOODIE STARS ALIGN

events for over 20 years,” says Rod. “After a few years away from riding while working overseas for a not-for-profit, I returned to WA’s south west and have been working as a guide at Cape Leeuwin Lighthouse. After competing in my first Cape to Cape last year and becoming aware of the great cause of Bike Doctor and their social enterprise Dismantle, for this year’s C2C I will be racing as a member of the Bike Dr/Dismantle Team. I am hoping to raise awareness and raise funds for their great program.”

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Culinary leaders from all over the globe will come together for 10 extraordinary days this November (15 to 17) for Western Australia Gourmet Escape presented by Westpac – a unique celebration of the state’s incredible food, wine and produce. International superstars include David Chang (USA), Marco Pierre White (UK), Danny Bowien (USA), Amanda Cohen (USA), Pierre Koffmann (UK), Carlo Cracco (IT), Garima Arora (TH), Ivan Brehm (SG), Selassie Atadika (GH) and many other chefs and wine experts, who will be welcomed by Australia’s brightest stars including Alla Wolf-Tasker AM (VIC), Jock Zonfrillo (SA), Josh Niland (NSW) and Seth James (WA) to name a few.

For the first time, the festival will be held

in three regions of Western Australia – the Swan Valley, WA’s oldest wine region located just 25 minutes from Perth CBD; the vibrant capital city Perth; and food and wine hot spot Margaret River, the festival’s spiritual home which was just announced as Lonely Planet’s number one destination in Asia-Pacific. The newly expanded festival will offer guests more chances than ever to feast, sip, party and discover their way through a diverse program of more than 50 events.

“For the past seven years, Gourmet Escape has positioned the Margaret River wine region on the global culinary map and this year is expanding to include more WA food and wine hot spots,” said Katrina King, Gourmet Escape event director.

“In 2019 we’re extremely proud to offer the most diverse program yet, showcasing so many global cuisines and experiences in some of Western Australia’s most stunning and unique locations. From fine dining with Michelin stars, to casual new-wave wine events, to a wholesome family-friendly festival and returning favourites like the Westpac Gourmet Beach BBQ, Gourmet Village at Leeuwin

THE FINAL SHOWDOWN

THE FINAL SHOWDOWN

THE FIN Estate, Cullen Chardonnay Wine Tasting and Lunch and Sunset Beats & Bites,” Ms King said. // For full event details visit gourmetescape. com.au

DECEMBER SEE THE STARS BY MOONLIGHT

Can you picture yourself lying back under the stars, enjoying a movie in beautiful winery gardens while sipping on award-winning wine and enjoying some local gourmet fare?

The Margaret River region’s acclaimed outdoor cinema Movies at Cape Mentelle

runs right through the summer months offering something for everyone.

Whether you love a belly laugh with a good comedy or getting caught up in a twisted thriller, the programme offers both new releases and old favourites.

So come early, enjoy a glass of Cape Mentelle wine with friends during the movie and take the ultimate comfort option and hire a bean-bed so you truly can lie back under the stars. There is no better way to spend a summer’s night in the Margaret River region. // The Movies at Cape Mentelle season will open on December 13 and will run until end of March 2020. Visit facebook.com/ MoviesAtCapeMentelle

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Spring highlights

Wine Unearthed

DEEP DIVING Learn more about the Margaret River region in a brand new sereis of podcasts, Wine Unearthed.

Armchair travel through the vines while tuning into the latest podcast by Your Margaret River Region.

W

ine can inspire writers to write, travellers to travel, and winemakers to create. And it’s fair to say that, for most of us, a good glass of wine inspires conversation. Sitting around a blazing fire with a glass of red – sharing stories and having a laugh. Or enjoying a celebratory drink and a chat with friends and family. It’s that emphasis on conversation that led to the latest project from Your Margaret River Region.

The organisation has just released a fiveepisode podcast series – Wine Unearthed.

The series uses the topic of wine as a hook – to delve into stories about regional people, the natural landscape, family dynamics, and the human instinct to succeed. Listeners will go on a journey to learn about what makes the Margaret River region such a unique location for growing grapes. The series is led by food and wine journalist, Fleur Bainger - with wine connoisseur and author Peter Forrestal joining her intermittently to taste the local flavours. But the stories are mostly driven by the locals who live and breathe winemaking every day in the much-loved south west region of Australia.

If sharing great conversations was the driving point for this audio series - it’s certainly what the podcast delivers. Fleur chats to Vasse Felix chief winemaker Virginia Wilcock about the vineyard’s history and heritage.

She speaks to surfer-cum-winemaker Damon Eastaugh from Flying Fish Cove about his

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mutual love for the ocean and grape growing.

And to Aboriginal Cultural Custodian Zac Webb about his connection to Country and how all of us can respect the land we walk on.

The podcast format lends itself to a level of storytelling that can’t be reached through the written word. In episode two, winemaking couple - Alana and Julian Langworthy compare their levels of success. While Julian scored the 2019 Winemaker of the Year accolade from James Halliday, Alana holds her own by producing a bottle that was named best under-$20 at the Winestate Wine of the Year Awards. As Fleur chats to Alana

and Julian, the relationship between the two is revealed as every bit bittersweet. But with their playful humour and mutual respect for each other’s work, it’s also completely inspiring.

In episode five, Catherine Edwards gives her account of growing up on a family winery

The Episodes EP 1: MARGARET RIVER’S SENSE OF PLACE Is it a smell, a taste or just a feeling? Get to know Margaret River’s arresting natural environment through an Aboriginal cultural custodian who explains humanity’s sense of connection to the land (and gives a leaf-blowing demo).

Also, learn what drives a biodynamic winemaker to nurture soil, and a hiking guide walks us along an ancient mountain ridge.

EP 2: ROMANCE BETWEEN THE VINES From plans to plough the vineyard to getting married between the grapevines: how one couple’s meeting saved a winery. Also in this podcast, when a bromance leads to rock songs being bottled and the love story of two adventurous winemakers.

EP 3: SURF’S UP, WINEMAKERS DISAPPEAR For many winemakers, Margaret River’s epic surf is as thrilling as its grapes – when the waves are curling, the lure of the ocean wins every time. Hear about a big wave surfer’s brutal wipe out, why one winemaker swapped surfing for extreme mountain biking, and find pro surfing royalty in the region’s Surf Gallery.

EP 4: BACK IN THE VERY BEGINNING Meet the eccentric cardiologist who moonlighted as a vigneron, giving birth to the Margaret River winemaking region in 1967. We look into the captivatingly complicated Tom Cullity, and what he’s left behind.

EP 5: THE POWER AND THE PASSION OF WINEMAKING FAMILIES How do you get Ray Charles, Sting and Jack Johnson to sing at your far-flung winery? How does a Rhodes Scholar end up running a vineyard? The family threads that travel through Margaret River viticulture have led to some astonishing happenings. Hear about them in this podcast.

– Ashbrook Estate, and then bringing her own children up on the same patch of land. Catherine’s mother Carol, was the first female Rhodes scholar in Western Australia – who gave up a life of academia to work on the vineyard. The passion for wine-making runs deep through the family, with Catherine and her siblings all having their hand in the grape-growing business today. It seems the passion is in their DNA, and Catherine’s perspective of their story is candid and authentic. Her voice lends an emotional quality that wouldn’t transpire on the confines of a page.

What the podcast really underpins is that talking about wine isn’t just about flavours, varietals, and food-pairing. It’s about the blood, sweat and tears that go into every vintage season, and the broader landscape surrounding that perfect batch. And at the heart of each conversation, is the shared love of the region.

Ultimately, the podcast is a contemporary snapshot on the Margaret River wine industry, presenting real voices of those living it today. It’s available on Apple Podcasts and at margaretriver.com

OPEN EVERYDAY FOR EVERYONE 11am - 5pm ph:08 97553554

eaglebaybrewing.com.au

Eat & Drink

EAT & DRINK NEWS

from around the region

Big night for

winemakers

By FERGAL GLEESON

M

argaret River wineries won an extraordinary seven awards at the 2020 Halliday Wine Companion Awards held on August 7 at the National Gallery of Victoria.

One of the region’s best known winemakers, Vanya Cullen, won the Winemaker of the Year

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award in the first of many gongs for the region.

“I feel very grateful and on top of the world,” she said. “My feet haven’t touched the ground yet. It has been a love story about the earth, nature, great wine, family, friends and colleagues. With 2019 marking my 30 years as chief winemaker milestone, to now receive this acknowledgment is simply wonderful, and exciting all at the same time,” she said.

Another major award, for Best Value Winery, went to Domaine Naturaliste, founded by Bruce Dukes. Bruce has had a 25-year winemaking career including a four-year stint with Francis Ford Coppola’s world class winery in Napa Valley.

He has a contract winemaking business which makes wines for many small and medium-sized wineries around the region, but this award is a wonderful recognition for the value offered by his own winery, Domaine Naturaliste, started in 2012.

Apart from two major awards, Margaret

River wineries also won five of the 12 Best Varietal awards. This an outstanding result when you consider that Margaret River produces just 2% of Australia’s wine grape production. The region is most famous for cabernet, chardonnay, sauvignon blanc and blends. Interestingly the Margaret River region wineries won in all of those categories.

Cullen Wines picked up a second award on the night, for Diana Madeline (their famous cabernetdominant blend). Julian Langworthy collected the award for Best Cabernet for Deep Woods, their second time winning with their cabernet in three years. Deep Woods (along with Xanadu) have been the region’s must successful exhibitor at wine shows in recent years.

And onto the whites . . . Moss Wood, one of the region’s founding wineries were thrilled with 99 points awarded for their chardonnay, a powerful and complex wine of great provenance.

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.

STAR MAKERS Opposite, Vanya Cullen with her clutch of awards. This page, top, and left, Bruce Dukes of Domaine Naturaliste (Best Value Winery).

Inset, Vanya Cullen.

(Image credit: Halliday Wine Awards).

Margaret River Wineries won an extraordinary seven awards Stella Bella collected the Best Semillon Sauvignon blend for their Suckfizzle SBS for a second year running. The Suckfizzle vineyard is Margaret River’s southern-most vineyard.

Boutique winemaker Flowstone Wines won Best Sauvignon Blanc. Stuart Pym is passionate about the varietal, inspired by the great wines of the Loire. His carefully crafted sauvignon blanc also comes from the cooler Karridale region.

Every year, James Halliday and his tasting panel award the best Australian wines, winemakers and wineries. 8,775 wines were tasted and over 1,200 Australian wineries profiled for the 2020 Halliday Wine Companion.

The following is the list of Margaret River winners: • CULLEN WINES – (2020 Halliday Wine

Companion Winemaker of the Year 2019) Domaine Naturaliste (Best Value Winery of the Year) • SAUVIGNON BLANC – 2017 Flowstone Queen of the Earth Sauvignon Blanc, Margaret River WA, 96pts • CHARDONNAY – 2017 Moss Wood Wilyabrup Chardonnay, Margaret River WA, 99pts • SEMILLON SAUVIGNON BLENDS – 2016 Stella Bella Suckfizzle SBS, Margaret River WA, 97pts • CABERNET SAUVIGNON – 2016 Deep Woods Reserve Cabernet Sauvignon, Margaret River WA, 99pts • CABERNET SAUVIGNON (AND FAMILY) – 2017 Cullen Wines Diana Madeline, Margaret River WA, 98pts

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 Raiver Wine Region Phone (08) 9755 7110 or email reception@forestrise.com.au margaretriver.com

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WWW.FORESTRISE.COM.AU

Eat & Drink

EAT & DRINK NEWS

NEW BREWS OPENING SOON

C

heeky Monkey Brewing Co. are adding to their family with Cheekyland in Vasse. Capable of brewing up to 10,000 litres per day, Cheekyland is set to be the largest production brewhouse in the south west, with fully automatic canning and bottling technology.

Reflecting this investment in a scientific approach to brewing techniques, we’re told there will be an industrial-themed bar serving up family favourites like burgers and pizzas as well as the complete range of Cheeky Monkey Brewing Co. specialty beers and more. The bar opens this spring - you'll find Cheekyland at 44 Commerce Road,Vasse; visit cheekymonkey.com.au.

Meanwhile in Busselton, construction has started on another new brewery - Shelter Brewing Co. With a prime location on the Busselton Foreshore opposite the jetty, Shelter Brewing Co director Zeb Packard-Hair said that it was exciting to get construction underway.

“Our first goal is to build a world-class venue in an iconic location on time and on budget and we expect doors to open in spring 2020,” said Zeb. The construction of Shelter Brewing Co will feature corrugated Corten cladding on the external walls and roof, designed to rust over time to form a protective layer and earthy appearance, a floor-to-ceiling glass external wall to showcase the main brewery, indoor trees in

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TOP PUB SCORES BIG the restaurant area, a first floor multi-function room, an outdoor area for kids to play and a beer garden with jetty views. It will also include the use of solar power and other green energy sources during the build.

Shelter Brewing Co director and head brewer Jason Credaro said that the brewery would be family-friendly and provide a high-quality offering yet always remain approachable.

“Shelter Brewing Co will be a place for locals and visitors to get together over a good beer in a great venue with an incredible view,” Credaro said.

Shelter Brewing Co is a joint venture between the Credaro brothers, Jason, Matt, Chris and Mike, and Packard-Hair brothers Zeb and Asher, all fourth generation locals.

Visit shelterbrewing.com.au and watch this new destination come to life.

Local icon Settlers Tavern has taken out the prestigious award for Best Wine List WA in the Gourmet Traveller Australia's Wine List of The Year Awards. Settlers also received the award for Best Listing of WA Wine’.

“Our wine program is really about the quality of our selections,” says Karen Gough, proprietor and wine director at Settlers. “Each wine represents a great story and real people who we genuinely connect with. We work towards sustainability in all aspects of our business and our approach to our wine list truly reflects this.”

Gourmet Traveller WINE were clearly impressed with the Margaret River favourite.

“The Settlers superstar list continues a-pace.

Their wine list is a remarkable feat for a regional pub, let alone a restaurant anywhere in Australia.

Offering over 600 wines, it's one of the most legendary living lists in the country. Proprietors Karen and Rob are dedicated to not only supporting their local wine region, Margaret River, but to unearthing and fostering new talent, discovering and promoting under-the-radar producers and broadening horizons of patrons.”

Settlers has previously won a swag of Gourmet Traveller WINE Awards, including Hall of Fame for Best Pub Restaurant Wine List, Best Listing of a Region’s Wine 2018, Best Listing of Australian Wines 2015 and the Gourmet Traveller WINE Reader’s Choice Award 2015.

JahRoc Galleries is a must see destination for all furniture and ar t admirers. Situated in the hear t of Margaret River, it 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 their own line of award winning designer JahRoc Furniture (est 1987). JahRoc use local specialty timbers to hand craft their bespoke heirloom furniture.

Visit JahRoc Galleries and f ind out why all that do, leave inspired.

JAH ROC

ALL CHANGE AT RIVENDELL ESTATE

T

he Rivendell restaurant and cellar door has been operating under new management since January 2019, and the restaurant has recently been completely renovated and the gardens rejuvenated.

The restaurant and cellar door operate under a tavern license and their lawns, alfresco beer garden and decks are licensed, providing a perfect setting for a meal, social drinks or a romantic picnic. A natural playground has been added for the enjoyment of families with kids in tow. The Rivendell cellar door features premium wines from Forester Estate.

If you are looking for a romantic wedding

venue in the Margaret River wine region, Rivendell is a beautiful option. With sweeping cottage gardens, an acclaimed restaurant and accommodation available on site for more than 50 guests, the estate provides all that is required to enjoy an intimate, secluded and unique wedding experience. The team at Rivendell work with the best local suppliers and can cater to your taste.

Whether you're after a casual gathering enjoying the natural beauty of the carefully tended gardens, a true Australian bush setting, or a flamboyant restaurant reception with all the trimmings – you can celebrate your special day at Rivendell into the night under the stars or dance the night away on our deck.

Check out the website for prices and options for your special day at rivendellwinery.com.au/weddings

Open daily 10am-5pm 83 Bussell Highway, Margaret River Ph. (08) 9758 7200 E. info@jahroc.com.au

www.jahroc.com.au

Eat & Drink

Meat

Meet the farmers who are raising their animals with kindness to produce happy meat for you to eat.

By JENNIFER MORTON AND GABI MILLS. Images by TIM CAMPBELL AND RUSSELL ORD.

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The Farm House

Possibly the most well-known farmer and producer of ethical meat in the region is David Hohnen of The Farm House Margaret River.

When it comes to giving his animals the best life possible, David simply says, “We don’t preach, we practise.”

David and The Farm House lead the way in grass-fed, free-range lamb and pork to produce

Honey that tastes incredible!

ANIMAL FARM Ethically produced meat is at the heart of One Table Farm, opposite, Glenarty Road and supplier to many chefs in the region, The Farm House.

the best quality small-goods, smoked meats, and premium cuts of meats. David is passionate about sustainable and humane farming, and it’s evident in his award-winning product.You’ll find The Farm House meats on many restaurant and cafe menus in the region and beyond.

Visit thefarmhousemr.com.au and clairaultstreickerwines.com.au

Glenarty Road Region residents and visitors alike flock to

Glenarty Road in Karridale for traditional Sunday roast. The award-winning winery restaurant cooks up a prime cut of meat sourced from the farm’s stock or nearby farmers who possess the same animal welfare values as their own.

Ben McDonald says that animals raised for consumption can live an enjoyable life on the farm. “Especially when they’re grass-fed,” he says.

“And that’s exactly how they should be raised: 100 per cent grass-fed.”

All of Ben’s sheep are wool shedding, which means they do not need to be sheared, a practice

www.nudehoney.com/icon-honey

Exclusive handmade pottery

Workshops available by appointment www.happspottery.com.au 749 Caves Road, Anniebrook ph: 0401 533 336

THIS LITTLE PIGGY The welfare of animals on Cree and Tim's One Table Farm are of paramount importantce.

Opposite, Clairault Streicker's sausages are a star turn, and Aravina Estate's chef Ben Day takes pride in his charcuterie.

that is deemed cruel by some. Ben says, aside from treating his sheep for worms (drenching), there is very little hands-on interaction with the flock.

Ben feels there’s a misconception around eating lamb. “The term lamb gives people the perception that they’re small. Our lambs are in the paddock with their mums until they are fully grown. They chase after the tractor.

They’re very content animals,” he says.

Cuts of meats can be purchased from Glenarty Road’s cellar door. But the only place you’ll find Ben’s grass-fed lamb on a menu is at the farm’s restaurant. Stop in for a lunch of grilled lamb ribs, or, if you’re lucky, the lamb roast will be served on a Sunday. “We don’t have lamb roast every Sunday, we rotate between pork, beef, chicken, duck, and lamb,” says Ben. Visit glenartyroad.com.au

One Table Farm When it comes to animal welfare, Tim Hall and Cree Monaghan of One Table Farm are staunch advocates. Cree is a qualified zoo and wildlife vet. She’s spent many years studying the

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“We believe it’s definitely possible for animals raised for consumption to live full and happy lives . . . science and ethics of animal production, meat consumption, food nutrition, and cooking.

Cree and Tim offer hands-on workshops on their 100-acre farm in Cowaramup, where they live with their three kids and several happy animals.

Cree says they follow a framework to ensure their animals are physically and mentally happy.

“I spend a lot of time observing our animals.

I’m looking for the things that really matter to animals. Animals that play together, show normal behaviours, have positive and good social interactions and companionship, live in stimulating environments and are provided with good food and appropriate veterinary care when necessary.”

It’s safe to say, the animals at One Table Farm are living a charmed life, even though some will end up on a dinner plate. Cree says how an animal spends their days is vital on many levels.

“We believe it’s definitely possible for animals raised for consumption to live full and happy lives, in fact, we believe it is essential,” she says. “If we pay attention to the needs of animals and their wellbeing to ensure they live a contented life, we will not only produce an end product that we feel good about but a higher quality product too.”

Cree and Tim support the social media

campaign #eatlessmeat. On the farm, and in their workshops, they promote a high welfare philosophy but they also focus on growing, harvesting, and cooking seasonal vegetables.

“If we want to eat lots of meat and pay little for it, then those animals will never experience good welfare - we really have to be mindful of that. And teaching people to grow, cook and love the humble vegetable is another essential component of our ethical standpoint,” says Cree.

Visit onetablefarm.com.au

Aravina Estate “Charcuterie is the art of cured, smoked and aged meats,” says Aravina Estate's head chef, Ben Day. "Making our own is very special as it basically all original. Without quality produce it just turns out pretty average.”

The pork is free range and comes from a local farm in Jindong, the duck comes from Wagin, and any beef products come through The Farm House.

“The Coppa is sourced from the pork collar and is spice cured then dried until firm. This full process take about two months,” says Ben. “Our smoked duck ham is cured like pancetta,

cold smoked to 70 degrees then dry aged for a month. We have a Spanish jamon-style pork leg hanging which takes 18 months and a few other bit and pieces like bresoala and lomo on the go.”

There's also a range of terrines, rillettes and parfaits which regularly star on Ben's charcuterie boards served with the delicious housemade mustard, fermented pickles and other inventivecondiments.

“As long as the meats that are used are top quality and you follow a few simple rules, charcuterie is rather simple and very rewarding once it’s ready,” says Ben. Visit aravinaestate.com

Clairault Streicker Clairault Streicker head chef Matt Almond makes his own sausages from The Farm House meats. Matt experiments with different flavours and in the past, delicious creations have included

creative sausages, pork and fennel, Italian lamb and curry chicken.

The menu at Clairault Streicker is seasonal and simple, allowing local ingredients to shine. When Matt isn’t experimenting with his smoker (you name it, he’s smoked it), he’ll be creating new sausage combinations.

The current spring menu features duck and orange sausages and smoked beef brisket and marrow. Previous sausages to feature on the menu include smoked Spanish chorizo, pork and fennel, Italian lamb, curry chicken and seafood and dill.

Matt’s favourite sausage isn’t hard to guess – the smoked Spanish chorizo. The spicy flavours of an authentic paprika-rich blend of pork, grown right here in the Margaret River region, make it a proper local legend.

The kitchen at Clairault Streicker is open 11am until 4pm daily.You can view the spring menu on the website (clairaultstreickerwines.com.au/Visit) or facebook.com/ clairaultstreicker).

Restaurant, Gardens and Cellar Door Open Thursday to Monday 8:30am ~ 5pm Breakfast and Lunch

Cellar Door featuring

Farms to Follow

Margaret River

ARIMIA ESTATE wine, pork, trout 242 Quininup Rd, Wilyabrup THE BEER FARM craft beer and beef 177 Gale Road, Metricup BIG VALLEY CAMPSITE farm stays and lamb 46 Boronia Rd, Rosa Glen

Playground • Gardens • Local Art Coffee • Cake • Drinks all day Dog friendly 1172 Wildwood Rd, Yallingup Siding Ph 9755 2000

www.rivendellwinery.com.au

Eat & Drink

THREE of the

BEST

HEAD TO WILYABRUP AND ENJOY WINE, LUNCH AND DESSERT FROM THREE DIFFERENT BUSINESSES, ALL WITHIN WALKING DISTANCE OF EACH OTHER.

BY TOM DE SOUZA IMAGES BY BIANCA TURRI

O

n a five-acre block in picturesque Wilyabrup, you’ll find a delectable microcosm of the region at large. Stunning natural beauty, delectable food, wine, and chocolate - you can sample all three without even hopping in your vehicle.

Chow’s Table, House of Cards, and Gabriel’s Chocolate all sit on the same property, and serve up quite different products. Chow’s Table serves up traditional Chinese-Malay cuisine with a modern twist, and overlooks the sprawling vines of the House of Cards winery. Just around the

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corner is Gabriel’s Chocolate, Western Australia’s first bean-to-bar chocolate maker.

These complementary businesses are all set in a commercial strata. They share a common car park, customers, and sometimes products, like Gabriels’ Chocolate collaboration with House

of Cards to create wine-flavoured chocolates, including the incredible flavours of chardonnay, rose, and cabernet jelly, coated in chocolate.

“They disappeared immediately. They went very well,” says Gabriel’s owner, Ruth Mybergh.

“We couldn’t keep them on the shelves.”

“Certainly, we also get the dessert people from Chow’s Table, and we get people wandering in after wine tasting. It works really well. They are all really complementary flavours – food, wine, and chocolate.”

“People can come here and experience almost everything Margaret River has to offer just in one small area.”

Gabriel’s Chocolate are WA’s first bean to bar chocolate makers, and were born from chocolate maker Gabriel Myburgh’s frustration with sourcing good quality chocolate, and a fascination with the mystical alchemy of making chocolate.

Sourcing some of the world’s finest flavoured cacao beans, they are transformed into world class chocolate at Gabriel’s custom facility in rural Yallingup. Their chocolates have taken

out the champion dairy, and chocolate gongs at Western Australia’s Fine Food awards.

Just next door, Chow’s Table pays homage to Chinese-Malay chef Malcolm Chow’s cultural background. The dishes take inspiration from his mother, a wonderful cook in her own right, and the dishes of his childhood.

“The ethos of Chow’s Table is affordable, tasty food,” he says.

“It’s food that I cook at home and that my family and friends love to eat. It’s food you share when the company is good, the conversation is flowing, and above all, the laughter is contagious.

It’s food that will make your senses go wild.”

It’s also food that has been nominated for this

year’s Gold Plate Awards, in the Licensed Asian category.

Providing a stunning backdrop to all this is the ever-changing 12-hectare vineyards of the House of Cards.

The current owners, Elizabeth, Travis, Patrick, and Jesse Wray, took over the business in 2011, when they returned to Yallingup after a stint overseas, where Travis completed vintages in New Zealand and Canada.

Their holistic approach utilises a single vineyard to produce sauvignon blanc, chardonnay, merlot, shiraz, malbec, petit verdot, and cabernet sauvignon, using only organic sprays, cover crops, and mushroom compost.

SWINGS & ROUNDABOUTS CELLAR DOOR | RESTAURANT YALLINGUP

@SWINGROUND

/SWINGROUND

WEDDINGS FUNCTIONS EVENTS

Credit | @KellyHarwoodPhotographyt

@SWINGSWEDDINGS

SWINGS TAPHOUSE BAR | RESTAURANT MARGARET RIVER SWINGS TAPHOUSE

@SWINGSTAPHOUSE

/SWINGSTAPHOUSE

WINE CLUB

ADMIN@SWINGS.COM.AU House of Cards share the ethos of surrounding businesses, hand-making a quality product using traditional practices including hand plunging and manual basket pressing. It’s an approach that is always varied, but delightful, in its results, says owner Liz Wray.

“Our wines change each year depending on vintage conditions and different winemaking trials that Travis conducts each year in the winery,” she says.

“Being single vineyard wines however they all have a remarkable sense of place which can be seen from year to year.”

SWINGS & ROUNDABOUTS 2807 CAVES ROAD, YALLINGUP, WA +61 8 9756 6640 CELLARDOOR@SWINGS.COM.AU FUNCTIONS@SWINGS.COM.AU OPENING SPRING SWINGS TAPHOUSE 85 BUSSELL HWY, MARGARET RIVER, WA +61 8 9758 7155 TAPHOUSE@SWINGS.COM.AU OPEN 7 DAYS

WWW.SWINGS.COM.AU

Eat & Drink

BEER FOR ALL

The region’s brewers are a savvy lot, crafting beers of all styles for all palates.

Janine Pittaway finds her perfect fit.

I

’m old enough to remember when adding a slice of lemon to your beer was considered cutting edge, and Redback was one of the country’s first craft beers.

Fast forward 30 years and it’s not just citrus being added to our beers, but kiwifruit, cherry, raspberry, chocolate, chilli and coffee and we can’t get enough!

There are so many options on tap these days it’s hard to pigeonhole a personality type to a beer variety, but we asked our local Margs brewers to give it a go. It’s safe to say there’s a beer style for everyone.

IIiya Hastings, general manager of Brewhouse Margaret River, reckons their venue’s beer personality would be an Oatmeal Stout - warm, toasty, and welcoming. He said it was a little trickier to stereotype drinkers to beers.

“We have big tough fellas drinking our Megsy Ginger Beer and little old ladies ordering our Panther Cream Barrel Aged Imperial Stout.

“Red IPA and In The Pines are big favourites of the mountain biking crew that populate our bar regularly. Old boys dig lager and Bastard

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Brown.” The latter is a brown ale in case you haven’t yet popped in for a sample.

Over at Rocky Ridge Brewing Co’s new cellar door in Busselton there are a number of core and limited release beers on tap to taste.

Ricky Watt, Rocky Ridge’s brewery distribution and sales manager, said the Session Beer from their core range could best be described as being easy going and relaxed, their Baby Peach as sweet and kind, and their Ace Pale Ale as bold and outgoing.

“I guess our beer personality would be something along the lines of vivacious and edgy, maybe even a little grungy.

“I think it’s harder to pigeonhole people’s personalities to particular beers. Good beer is for everyone,” he said.

In terms of beer trends right now, Ricky said there’d been a big rise in the popularity of sour beers, “along with a shift back towards clean, crisp, easy drinking lagers and pilsners.”

Over at The Grove Distillery and Brewery in Metricup, co-owner Val Hughes and her team had a crack at characterising their beers.

“Our Boring Beer we describe as the 'Responsible Adventurer,'” she said. “It’s our lowest alcohol beer so perfect for someone who’s having a short time out of their busy schedule.

“Our House Ale is a drink for game day, and is a great beer for when you’ve just finished work.

“Our Big House Ale we called ‘The Mechanic’, fast and furious, and our oatmeal Gangster Stout is our lounge lizard of beers –

best for cruising through the day,” Val said.

Shannon Griggs, head brewer of Black Brewing Co, a man of few words, said he doesn’t have a particular favourite go-to, but drinks all beer styles, describing himself as a ‘junkyard dawg’.

Wild Hop Brewing Co’s Andrew ‘Boogie’ Caldwell who hails from the US, reckons his beer personality is a reclusive barrel aged old ale “left on its own for years, with the hope of one day being palatable”.

Andrew and the team at the Yallingup brewery had some fun matching stereotype characters to their Wild Hop beers:

WHAT’S YOUR PERFECT MATCH? A laid-back surfer dude with salty crusty hair, blood shot eyes, looking to crush a thirst after a solid day in the surf: The Hoff, Not A Heffe American Wheat – light in body but not in taste. Soft, floral

WHAT'S YOUR FLAVOUR? Beers have personalities - just like those who drink them. Brews made in the south west are no different; why not find your perfect match?

notes with lemon, lime and melons. A modern American twist on a wheat beer.

The coffee fan who is looking to sit by the fire with something warm: Covfefe Porter - Cold brew coffee, semisweet raspberry and dark chocolate. Silky Smooth mouthfeel. Made with Commonage Coffee cold brew blend and fresh raspberries.

The hipster on a weekend holiday ‘douth’: Glam Squad New England IPA – consumed in pints on the deck with the crew before grabbing a growler to take back to the big smoke.

The local spud farmer from Jindong: Short Shorts Czech Pilsner – The perfect thirst quencher after a solid day tending the potato fields, Short Shorts is clean and crisp with a mild lemon/floral nose and a lighter body with balanced bitterness.

OUTSTANDING WINE FROM OUTSTANDING VINEYARDS

Eagle Bay Brewing’s Kolsch is their best seller and has been a go-to beer, even before the brewery opened.

Marketing and events manager Margarita Wallace describes it as their ‘old faithful’.

“When we were building the brewery Nick (co-founder and brew master) had a small batch brew kit and would make beers for the builders and tradesmen. Kolsch was their favourite luckily it got added to our line-up - so we thank all the tradesman who worked on site in 2010 for that decision!” she said.

To plan a visit to find your favourite down south beer, pick up a copy of the new Margaret River Region Craft Beer Trail guide or visit the Trails WA website.

Try these Gold Medal winNing Estate wines at our Cellar Door cnr metricup & caves road, wilyabrup wa 6280

EVANSANDTATE.WINE

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 (08) 9750 1300 | stay@injidupsparetreat.net.au | www.injidupsparetreat.com.au

Perth’s multi-award winning day spas extends it’s 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 Injidup | Yallingup 08 9750 130 • Wellbeing Studio @

Qantas International Transit Lounge T3 Perth Airport

www.bodhij.com.au

Eat & Drink

S

Take the

cake A celebratory cake can be a magnificent edifice or something altogether more simple. Gail Williams tries a slice or two.

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omething old, something new, something borrowed, something blue. If you don’t want an old fashioned wedding cake then there’s something else for you.

Splendid alternatives, in fact, for the part of the wedding breakfast which quite rightly is often the megastar.

Think dessert bars, doughnut walls, cup cakes, croquembouches, macaron, fruit or cheese towers, huge table-length grazing boards, tiramisu and meringue pies.

Forget about fruit cakes and marzipan which are so yesterday and focus on drizzle cakes, gold leaf, fresh flowers and protea decorations, halfand-half cakes which feature both the bride and groom’s passions (fishing on one side, reading on the other) and imagine mouthwatering delights which are natural, soft, organic and earthy.

These are the hot new wedding dessert trends keeping pastry chefs in the Margaret River region super busy in the lead up to this year’s wedding season which sweeps through south west wineries and restaurants every September to March.

Popular venues like Aravina Estate, Wills Domain and Amelia Park are enshrouded in white lace and promises on a weekly basis.

How things have changed since 2350 BC when the first woman – a Mesopotamian – vowed to love, honour and obey her man to ensure that their children were his true biological heirs.

It’s not known whether the first couple carved into a rock cake to celebrate the union, but since then some wild and wacky wedding cake traditions have popped up through the centuries all over the world.

What started out as the groom taking a bite of bread and crumbling the rest over his wife’s head for good luck evolved into the wife pushing pieces of her wedding cake through her ring to the guests. Guests would then take the cake home to put under their pillows.

Thankfully, Nicole Liedermoy, of Coast to Country weddings and publisher of the Southwest Wedding Directory in the region, has never seen anything as wild as that.

But, like most of us, she has seen the odd cake turning into a Leaning Tower of Pisa when a favourite aunt has stepped up to make it.

She says there are certain risks involved when couples opt to cut costs.

“People forget that when they are paying around $600 for a professionally made cake they are dealing with professionals who have credentials and council-approved kitchens,” she says. “They are also paying for the creativity, the guarantee that the design will work and that the cake will be delivered as promised - with no alarming tilt.”

Carmelo Bonanno of Edible Art, perhaps the region’s best known cake maker along with Dunsborough-based Summa Taylor of Sweet Stylin, gets plenty of work to keep him busy all year round.

With 33 years of experience under his belt and regular commissions for $2,000 cakes, he has noticed a trend for more couples opting for a friend or family member to take over the cake making.

Part of the reason, he says, is that the trend is for far more simple cakes now and that makes sense for a friend to bake the cake.

“The trend is for much more simple cakes now,” he says. “Butter cakes done with butter

SLICE AS NICE Wedding cakes - celebratory cakes in general - can be a big expense, but getting them made by professionals may save heartache down the track.

cream icing, the naked cakes (cakes with zero to minimal frosting which expose the cake layers and fillings) are so much easier which is why a lot of home cooks are now doing them.”

He says the more expensive cakes have higher quality ingredients like roasted almonds, and almond flour and would use handmade sugar flowers for decoration with gold leaf and air brushing.

Carmelo says that couples can also save costs by including a dummy tier which looks exactly the same on the outside but is empty on the inside.

“A three, four or five tier cake can feed up to 500 people,” he says. “Most people only have 80 to 100 people at their wedding, so that is a way to save.”

Nicole says couples need to book their wedding cake 12 to 18 months in advance.

And don’t forget to check in occasionally with their supplier.

“Don’t just assume that everything will happen,” she says.

If you do, your problems have only just begun.

designs in nature

jewellery designed and handmade in Margaret River Open 10am ~ 4pm Monday to Saturday 611 Boodjidup Road 08 9757 6885 info@payetgallery.com.au www.payetgallery.com.au

Eat & Drink

HOT STUFF A local bakery is more than just a meat pie magnet; it can be the place perfection is found, as Lizzy Pepper discovers.

Images RUSSELL ORD AND TIM CAMPBELL.

J

am and cream donuts, yellow vanilla slice, sausage rolls doused in ketchup.

Feet covered in sand, and fingers sticky with sugar. These are the happy memories of childhood bakery visits.

Nowadays I love chunky beef pies, gourmet wraps, vege frittatas, fresh white bread and salted caramel donuts - and bakeries still make me happy.

KILLER VANILLA SLICE Baked, Busselton scooped some serious accolades for their breads at the Perth Royal Food Awards, and it's little wonder. The husband-and-wife duo put a lot of love into their boutique bakery, and

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it shows in the beautiful display, elegant cakes, tantalising wraps and tasty breads. The staff are all beaming, and owner Candice offers a cheery hello from the coffee machine. Her husband Chris is a baker and pastry chef and “makes a killer vanilla slice”. After long careers in the industry are thrilled to finally have their own bakery.

BEST BREAD: Artisan 12-hour ferment loaf.

LUSCIOUS LUNCH: Curried chicken wrap or a slice of caramel beetroot seed loaf 91 Queen St, Busselton. Open 7 days.

BEST BREAD IN WA? Tucked away in the Yallingup bush is a

biodynamic bakery making bread so irresistible, you’d better buy an extra loaf. When German baker Gotthard Bauer opened Yallingup Woodfired Bakery he decided to ditch the night shifts and bake during the day, so white, sourdough and rye bread emerges from the jarrah-fired oven around 3pm, and fruit bread at 4pm.

Sister store Yallingup Gugelhupf has scrumptious savoury quiches with shortcrust pastry, spiced pear turnovers, croissants, perfectlyformed bread rolls and their namesake crown shaped Gugelhupf cakes.

BONUS: Staying in Margs? Check out Margaret River Woodfired Bakery.

Spring/Summer catering for all occasions

7 McLachlan Rd, Quindalup 18 Yallingup Beach Road,Yallingup Corner Boodjidup and Burton Roads, Margaret River

THE WILLY WONKA OF BAKERIES I got hooked on The Margaret River Bakery, buying their apricot Danishes at the Margaret River Farmers Market every Saturday morning.

Their market stall is piled high with organic loaves, croissants, donuts and granola-yoghurt-raspberry cups and staff always greet you with a smile. Their bakery-café on the main street of town is even better; lavish displays of dark chocolate brownies, brûlée tarts, veggie frittatas, jam-packed toasties

NICE BUNS The smell of a freshly baked loaf will entice you as you enter the region's bakeries like Baked in Busselton (above).

and salted caramel donuts served on mismatched vintage china. There’s the usual hot pies and pastries, plus an epic breakfast and burger menu.

The food is sophisticated and the décor retro-cool.

Owner Lyndon is a fifth-generation Dutch baker and his two sons Ethan and Taj are responsible

• Sushi platters • Rice paper roll platters • Salad platters Healthy

•

Fresh

•

Easy

Vegetarian GF vegan options available

59 Dunn Bay Road Dunsborough ph 9759 1145

www.pekopeko.com.au margaretriver.com | SPRING 2019 31

Eat & Drink

FANCY PASTRIES A sweet treat is worth every calorie when they're as delicious as these morsels from the Margaret River Farmers Market.

NOTABLE MENTIONS MARGARET RIVER: • Margaret River Woodfired Bread BUSSELTON: • Rise & Co,The Sugar Chef Patisserie DUNSBOROUGH: • Gourmet to Go’s chunky beef pies

for the superb pastries and croissants.

BONUS: great coffee COMING SOON: “Egberts”, a new coffee, croissant and toast bar 89 Bussell Highway, Margaret River. Closed Sundays.

MARKET FRESH Visiting on a Saturday morning? The Margaret River Farmers Market is an exciting place to grab a feed. Get a mixed biscuit bag from Claudio Biscotti. Jill James makes ethereal duck pies, asparagus tarts and plum tarts from scratch, including the pastry. Nadia from Harlequin Desserts is a master chocolatier so pick up cocoa-rich truffles along with brioche donuts filled with passionfruit curd, Nutella or dulce de leche. Donuts aside, Nadia makes plenty of gluten free and vegan cakes, slices and desserts, which can also be found at Yahava, Gourmet Merchant in Cowaramup and the Prevelly

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General Store.

Lot 272 Bussell Hwy, Margaret River. Saturday mornings.

STAR SERVICE Bit of a local’s secret, The Food Room in Margaret River makes, hands-down, the best bacon and egg toasted wraps. Working nearby they were my “healthy option” (ha!) compared to indulging in a pie. And bless them, the gorgeous staff remember your name when you visit more than once and give the warmest welcome. Pies are fantastic too, with beautiful pastry.

EAT: any of the toasted wraps 14 Fearn Avenue, Margaret River. Closed Sundays.

POST-SURF PICK-ME-UP Starving after a huge morning at Bears, or looking for a family-friendly feed? Tas’s Bakery Dunsborough is the place to go. Tuck into hot pies, huge ham, avocado and salad rolls and

pastries loaded with custard and cream. Grab a sunflower seed loaf, sliced, to take home (this bread also stars in Yallingup Store’s excellent sandwiches) and a six-pack of apple and custard scrolls.

MUST-HAVE: hot chips BONUS: kick the footy on the grass outside, and watch the kids climb all over the spherical fountain 18/34 Dunn Bay Road, Dunsborough. Open 7 days.

OLD-SCHOOL CHARM High on the hill as you drive into Augusta town, Augusta Bakery and Café is the place to fuel up before a big day exploring the rivers, back beaches and lighthouse. Generous filled rolls, pies with flaky pastry and a cabinet full of traditional cakes; cream donuts, matchsticks, strudel, bee stings and hedgehog slice. Grab a table and take in the awesome view.

121 Blackwood Avenue, Augusta. Open 7 days.

SPRING 2019

MARRY ME MARGARET RIVER magazine

THE PERFECT PLACE TO SAY 'I DO'

DINE IN STYLE WITH FAMILY AND FRIENDS

CHOOSE YOUR DREAM ENGAGEMENT RING

Tying the knot in style WHETHER YOUR DREAM WEDDING IS IN THE GROUNDS OF A WINERY OR GLAMPING UNDER THE STARS, IT'S WAITING TO BE DISCOVERED IN THE MARGARET RIVER REGION.

Going to the chapel

The Howard Park Wine Chapel is the Margaret River region’s own enclave of luxury; providing a spectacular and rare wedding experience.

Architecturally designed and magnificently appointed, the allure lies in the seclusion and exclusivity of the site; not normally open to the public, but reserved for private wine tastings or degustation dining by appointment. It is the perfect marriage destination for the wine connoisseur couple, or those looking to craft a truly sophisticated and inimitable occasion. Only a limited number of bookings are accepted annually.

The Wine Chapel delivers a strong sense of elemental beauty. Chandeliers made from 45-year-old vines - from Howard Park’s oldest vineyard - are the distinguishing feature in the main tasting room. Surrounded by manicured gardens and tall marri and jarrah forest, heritage vines lie right on the doorstep of the private terrace, commanding impressive views beyond over the Willyabrup valley.

Every wedding at the Wine Chapel

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is a bespoke, personalised affair due to the small quantity held. Your wedding may be the only encounter with this unique venue for many of your guests.

Howard Park provides experiences that will be remembered for a lifetime with unparalleled wines, divine food and outstanding service.

The Wine Chapel features a private wine tasting and dining room with uninterrupted views over the Leston Vineyard; a temperature-controlled wine cellar with rare examples from the

Howard Park museum; a Champagne lounge; foyer with wine magnum display; commercial kitchen and a panoramic outdoor terrace that holds various marquee configurations.

Perfectly private

Make your wedding accommodation as stylish and memorable as your wedding day by staying in a luxurious Private Properties holiday home, or two.

As well as providing the perfect pre-wedding space for the bridal

TIME OUT Stay in luxury as you prepare for the big day - Private Properties have a luxurious collection of holiday homes in the region.

Private Properties

party, you’ll also be able to use your Private Properties holiday home for photographs, last-minute beauty treatments or for a privately-catered dinner for your in-house guests.

You’ll easily find holiday homes to suit your specific requirements. Many Private Properties holiday homes can accommodate 10 to 12 guests, and many have swimming pools, ocean views and beach access in some of the best locations in the south west, including Eagle Bay, Meelup, Bunker Bay and Yallingup hill.

David Moyes from Private Properties said the high level of personal service they provided to guests was important to brides and grooms, making the business a popular go-to for wedding accommodation.

“Booking your bridal party, family and guests into inspirational holiday homes is made easy with the team at Private Properties,” he said.

“With a number of luxury homes

available in close proximity to one another comes the option to have one house for the bridesmaids, another for the groomsmen, and one for family and friends. Our houses are also close to some of the best ceremony locations and wedding reception venues in the south west.

“The couple getting married will often then use one of their booked holiday homes for a honeymoon stay after the wedding.”

“It is increasingly common for the groom to arrange the accommodation, and holiday homes near the beach seem to be amongst the most popular.

“Our holiday homes are typically in high demand for weddings in February and March, so we recommend people book 12 months in advance to lock in the holiday homes that best suit their needs.”

Private Properties also offers a concierge service to arrange little extras like a fully-stocked fridge, assistance with transfers and in-house chefs To find out more visit privateproperties.com.au.

Margaret River Retreat (image by @the.barefoot.photographer)

Beautiful simplicity

If you’re looking for a wedding destination that’s authentic and epitomises this part of the world, look no further than Margaret River Retreat.

It offers an event venue within reach of the majestic Boranup Forest National Park and surrounding Margaret River wine region.

The venue offers flexible and valuefilled accommodation and venue options for your wedding ceremony, reception or special event, featuring

THE WINE CHAPEL Celebrate your occasion at the internationally award-winning home of sparkling wine in Margaret River. Wedding receptions and ceremonies at Howard Park’s enclave of luxury.

w w w.howa rdpa rkw ines.com .a u margaretriver.com

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warming drinks, cosy log fires and space to hold your ceremony and reception for up to 250 guests seated and 500 cocktail style brides will be celebrating the stormy skies!

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 venue theirs for theoff-grid day. a mix the of eco-glamping tents, Executive Chef Hayden Vink’s winter safari cabins and self-contained studio menus feature estate-grown and regional accommodations. produce with location options for canapes,for shared “Our farm is perfect dining, set menus and more. country style weddings for up to 100 With says a selection that includes guests,” Sonia Edwards fromwhole slow roasted lamb shoulder, baked Margaret River Retreat. “Character salmon, duck breast with poached white weatherboards provide the pears, fresh oysters and cured meataand perfect backdrop for seating under cheese grazing tables, guests can naked marquee, popped up teepeeeat or like royalty. simply use one of our intimate, rustic Because Caves Road Collective is a dining spaces. brewery and winery and blends its own “Our comprehensive wedding spirits, they can also go the extra mile coordination services and regional to provide an array of gorgeous winter vendor partners can assist you in cocktails and drinks.

Think mulled bringing all of your ideas together. Just wine, spices gin & get in mulled touch tocider, book winter a tour or visit our tonic, apple and rhubarb cocktails and website to find out more.” 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

Aravina Estate

Join the retreat online too for upcoming retreats and happenings Visit margaretriverretreat.com.au

Star in your very own love story

A wedding venue is where life as a married couple begins. It is where vows are made, first dances are danced and family and friends gather to celebrate your union as newly-weds. As one of the most important decisions for your tasting day, and choose brewing experience, lunch special Aravina Estate and a pint of choice for a maximum and with your dedicated wedding co-of 10 people. ensure every detail is cared ordinator weddings are fabulous for a forWinter so you can start married life together budget-conscious wedding planners. on your dream wedding day.

Because it’sEstate off-peak season, the Aravina encapsulates Caves Road Collective canwedding provide the epitome of a romantic special pricing packages. Speak to the venue’s dedicated wedding guru

destination, with its rolling vineyards, sparkling lakes and perfectly manicured gardens. Whether you and your partner dream of an elegant and luxurious reception in the award-winning estate’s chandelier-lit events room, an intimate ceremony under the wedding arbour in the gardens, or dancing the night away in the atmospheric barrel room, Aravina Estate has something for every couple.

To find out more, visit aravinaestate.com/ pages/weddings

Snap happy

Looking for something extra special for your post-ceremony photo shoot?

Scenic Helicopters fly the newlyweds and a photographer to an exclusive and beautiful coastal photoshoot location, such as Cape Naturaliste or Injidup Coves. If desired, they can even have the lovebirds back at the venue within an hour, with plenty of time to party on at the reception. For an extra special touch, why not fly the bridal party to arrive in style at the ceremony?

For more information about Scenic Helicopter’s offerings, visit Georgia Dodd about availability and scenichelicopters.com.au pricing. Georgia can also introduce couples to cheeky hand-picked Tying a knotwinter wedding specialist stylists, Escape to a majesticflorists, open-aired setting, photographers, videographers, nestled in the heart of Margaret River's celebrants, entertainers, hair andviews wine region, with breathtaking make-up artists and more. of the rolling hills and vines. Exchange Call Georgia on 0406 070 629 or email georgia@blackbrewingco.com.au

Ramada Resort Dunsborough

Be moved by the west, leave the rest to us.

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Toll Free: 1800 200 007 reservations@ramadadunsborough.com.au www.ramadadunsborough.com.au

margaretriver.com SPRING 2018 57 Non-Club apartments to availability | subject

your wedding vows underneath the shade of the trees while overlooking the sparkling lagoon.

Offering a romantic and timeless landscape combined with a venue of rustic charm. The team at Cheeky Monkey can personalise your wedding beyond your imagination with exquisite dining options, fine wines and craft beer.

The large indoor dining area features an open fireplace adding to the rural allure, while the outdoor alfresco and decked area leads out onto the jetty, overlooking the crystal water.

Located at the top of the vineyard is Burton Farmhouse, spacious

PLANNING AHEAD You are invited to The Margaret River Wedding Expo, the south west region’s inaugural wedding fair. The Margaret River Wedding Expo will be held at Cheeky Monkey Brewing Co’s Caves Road venue on February 16, from 10 am till 2 pm.

The venue and landscape itself provide a stunning backdrop in which to exhibitors will present and demonstrate their skills, products and services to future brides and grooms. There will be a number of different business at the expo located inside the venue, outside and around the lake, here the bride or groom to be can meet and chat to each individual business and see what they offer and how they can bring something magical to their special day.

The aim of this fair is to bring together a variety of skills and trades to showcase to visitors what we in the south west have to offer. Guests will see that the region and its skilled tradespeople can far exceed their expectations and provide local, professional quality services that can turn their dreams into a reality.

accommodation for up to 12 guests. It has six bedrooms, large living spaces, alfresco, playroom and an entertaining area, providing a perfect start and end to your wedding celebrations.

Visit burtonfarmhouse.com.au

Make your own history

The original Caves House Hotel and Apartments, Yallingup has been in existence since 1904. If you are looking for romance and history, then Caves House Hotel and Apartments has it all.

The rebuilt (in 1938) hotel and additional 15 self- contained apartments is surrounded by 15 acres of heritage listed gardens and is just a 15-minute walk to the beach. It is the ideal wedding venue offering glorious Art Deco 1930s accommodation and function rooms. Refurbished only four years ago by owners Libby and Neil Jilley, today it offers beautiful old world romance and charm.

If it’s a garden setting you are after for your wedding ceremony, then you’ll have 15 acres to choose from. Choose privacy down by the old pump station and stream or closer to the hotel on one of our three levels of gardens allowing for a leisurely walk by your guests to the hotel for refreshments prior to the function.

Within the hotel complex, there’s a choice of six venues to choose from for your function. Whether you would like a marquee on the Emily Rose Lawn

Cheeky Monkey

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Caves House Hotel

Abbey Beach Resort MAKING MEMORIES Whether you choose the historic grounds of Caves House (left), or sand between your toes at Abbey Beach Resort (right), the Margaret River region has a wedding setting for all.

Caves House Hotel

or cocktails by fairy lights under the beautiful Moreton Bay fig tree on the Emily Rose Terrace, or intimacy at the Old Winery or inside one of the three function rooms (the beautiful Yallingup Room, private Injidup Room or chic black and white Ngilgi Room).

The experienced and caring function managers, Linda and Jen, are only too happy to make your day perfect for you, and can assist in tailoring both the wedding and “afters” function to suit all of your needs.

Please also check out the Weddings Facebook page and the Caves House Wedding section on the website to see more photos. Email functions@ychh.com.au for more information or call (08) 9750 1888.

Happy days

Happs Estate

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Happs Estate, naturally blends the beauty of the Australian bushland with sweeping lawns and colourful gardens.

The stunning amphitheatre, winery and pottery spaces overlook the valley beyond, creating a perfect setting for your ceremony and reception with an intimate party or a guest list of up to 120 people.

At Happs there are many beautiful options available for the set up of your

ceremony and reception. The partially sheltered alfresco structure is a popular reception location providing the perfect place to set up your bar, tables, entertainment and dance floor. This space overlooks a natural amphitheatre and expansive garden areas ideal for your ceremony and celebratory drinks.

There’s also an area that is fit for a marquee and the indoor wine lounge is also perfect for a small reception of up to 30 people. Happs is a dog-friendly estate so your furry friends are welcome to be part of your day.

Happs offer a large range of wines including two beautiful sparkling wines to celebrate your special day. BYO beer and cider is also allowed.

The team at Happs Estate look forward to welcoming your enquiries and sharing what the offer at Happs Margaret River, a natural beauty.

Visit happs.com.au

Sand between your toes

The perfect wedding requires a unique and breathtakingly beautiful location.

Abbey Beach Resort offers just such a truly romantic wedding venue. Imagine having the perfect beachfront garden wedding in its landscaped gardens, saying “I do” in front of your family and friends, then popping to the beach for your photographs, as the sun begins to set. Create the wedding memories of a lifetime, whether it’s a large or intimate reception that you’re after.

At Abbey Beach Resort you will be

Bunkers Beach House

GOOD TIMES • LONG LUNCHES • FUNCTIONS

spoilt for choice. The resort’s versatile and spectacular ballroom will sweep you off your feet. The John Abbey Bar and Terrace are perfect for a more relaxed reception with canapés and cocktails. All you need to do is start planning the wedding of your dreams.

Visit abbeybeach.com.au

Keeping it country

Eight Willows Retreat is a picturesque 75-acre property surrounded by the iconic south west jarrah forest, located in the heart of the Margaret River region on Metricup Road, just north of Margaret River and south of Busselton and Dunsborough.

Let the retreat’s friendly team coordinate all of the magic required; from bridal party and guest accommodation to ceremony and reception set up, packdown and wedding planning, relieving all the wedding planning stresses, so you can enjoy the weekend away with your loved ones celebrating the new journey into married life.

Choose your own ceremony location with options of lake side, parkland garden or the bush chapel.

There are many unique bridal party photo locations available on-site such as beside Carters Road, the lake, natural bush-land, Orchard, Olive Plantation and Celestial Bay vineyards.

The stylish lakeside function centre offers panoramic views overlooking the lake, while the bushland and vines offer a spectacular framing of outdoor scenery with the sweeping veranda alfresco adding to the versatility of this all-weather venue.

Eight Willows Retreat exclusive wedding packages include: • Luxury furniture and styling; • Ceremony and reception venue choice; • Luxury accommodation (can sleep a total of 80 guests); • Catering provided by Supper Road;

WEDDINGS • ROMANTIC GETAWAYS

Spring is in the air and there is no better place to enjoy such beautiful weather than at Caves House Hotel Yallingup.

Whether it be for; breakfast, lunch dinner or one of our famous High Teas served on our Terrace overlooking our heritage listed gardens you would find no better location than right here with us.

Speaking of gardens we have acres of it and on three different terraced levels. There are many beautiful spots to hold your wedding ceremony or reception. Why not contact our Functions Manager on functions@ychh.com.au to find out more.

Events this spring include; live entertainment seven days a week (check out our website to see who is performing), The Vintage Festival (9th November) as well as our ever popular Summer Fest (7th December).

18 Yallingup Beach Rd, Yallingup | Ph: 9750 1888 A/H: 9750 1830 caveshousehotelyallingup.com.au margaretriver.com

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Eagle Bay Brewing Co

Eagle Bay Brewing Co

• Beverage packages; and • Wedding planning to on-day coordination.

For more information, visit eightwillowsretreat.com.au

Say I do with a view

At Bunkers Beach House, your fairytale begins right at the water’s edge. With spectacular vistas across the crystalclear waters and white sands of Bunker Bay, Bunkers Beach House is, quite simply, a dream wedding venue.

Located in the heart of the worldrenowned Margaret River wine region, Bunkers Beach House is one of the few absolute beachfront restaurants in Western Australia, and has boardwalk access straight across the beautiful white sand to the Indian Ocean. Nestled in the dunes along the secluded northfacing beach, it is the perfect setting to celebrate your dream wedding ceremony and reception.

The restaurant’s large alfresco timber deck allows your guests room to relax and celebrate with the gently lapping waves as a backdrop. The unique setting is matched by superb food created by a dedicated team of chefs, now led by executive chef Guy Jeffreys and head chef Jason Van Druten. The new and imaginative menus reflect an emphasis on fresh, local produce and sustainably-sourced seafood, and can be

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customised to individual requirements.

Bunkers Beach House offers a range of outstanding Western Australian wines to complement any menu, including varieties from the nearby awardwinning Deep Woods Estate.

Visit bunkersbeachhouse.com.au

Brews and views

With sweeping views over rural landscape, bushland and overlooking the Indian Ocean, Eagle Bay Brewing Co offers you the perfect place to celebrate your wedding.

Located in the north western corner of the Margaret River wine region, this relaxed and contemporary venue is within easy reach of Eagle Bay, Bunker Bay, Dunsborough and Yallingup. The picturesque surroundings and spaces inspire a range of weddings from a casual and relaxed celebration to something a little more formal, with the flexibility to be transformed and create your own individual look and feel for a truly memorable event.

The EBBC team are passionate about creating beautiful celebrations with professional and customised event planning.

“We take great care and will look after all of your ideas, coordination and styling,” says Kaitlin Kenyon, function manager. “Along with our Head Chef

Rupert Brown will work with you to choose the right menu and beverage options and tailor how you choose to eat, drink and enjoy - to make sure you all have the absolute best time.

“We look forward to sharing Eagle Bay Brewing Co with you and creating memorable moments.”

Say hi to Kaitlin at: functions@ eaglebaybrewing.com.au or visit eaglebaybrewing.com.au

The complete package

Say hello to your dream Margaret River wedding destination.

Ramada Resort by Wyndham Dunsborough provides a breathtaking setting for your dream Margaret River 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 wed in an intimate beach ceremony, exchange vows in a picture perfect garden setting or opt for a classic, romantic ceremony in the custom designed wedding chapel.

The Bayview Ballroom, pre-function lounge and terrace is located on the first floor of the resort (with lift access), offering magnificent ocean views over Geographe Bay. The resort can cater for 60 to 220

guests for a modern and stylish cocktail party, or up to 150 guests for a traditional three-course sit-down dinner. The experienced events team can take care of all your needs and design a wedding package to suit your individual needs.

There are flexible packages showcasing local cuisine and an extensive wine list that can be tailored to suit individual requirements. Choose from: • Private wedding chapel • Beach and poolside ceremony options • Picturesque lawn and romantic gardens • Ocean view function rooms with fireplace and terrace • Intimate restaurant and bar • Alfresco restaurant terrace • Experienced events team • Tailored wedding arrangements and special guest care services Visit ramadaresortdunsborough.com.au

Forest Rise Chalets and Lodge

Romance personified

Forest Rise Chalets and Lodge offers privacy and the flexibility of BYO so you can create your own signature event.

The peaceful destination provides an amazing location to host your entire event by providing both venue and stunning accommodation, so your closest family and friends can stay and continue the celebrations.

Centrally located within the Margaret River wine region, there's a beautiful grand gazebo over the stunning lake,

with the grassed expanse adjacent capable of hosting a marquee for large events. The Lodge and its private surrounds provide the perfect place for a more intimate gathering.

Forest Rise offers ten 4½-star rated luxury spa chalets. This includes eight, one-bedroom chalets within a secluded forest: and two, two-bedroom chalets situated by the private lake.

Majestically set on the edge of a

private forest with open views across rolling paddocks, The Lodge is a four bedroom, five bathroom five-star rated premium residence.

It boasts a designer kitchen which overlooks the dining and grand living room, complete with open fireplace.

The entertaining space leads to a large outdoor deck with private pool and outdoor spa.

Visit forestrise.com.au

Premium wedding accommodation specialists Beautiful architecture, jaw-dropping locations and every creature comfort you could possibly wish for.

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.

www.privateproperties.com.au | Tel +61 8 9750 5444 Sea House, Yallingup

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YA L L I N G U P

feast A

for all

Xanadu

A special celebration calls for a magical setting - and then the feasting can begin.

By DIANNE BORTOLETTO

Aravina Estate

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Aravina Estate

Manicured gardens and Hamptons styled interiors make Aravina Estate a highly sought-after wedding venue. But it’s not just the surrounds that are stunning, the food is acclaimed as well. With executive chef Ben Day at the helm, you’re sure to remember your special day for the occasion, as well as for the food. In a recent review in The West Australian, food critic Rob Broadfield said: “Ben Day’s food is superb. No, seriously. It’s out-of-the-box good.”

Ben says that his philosophy is to keep it simple and let the ingredients shine.

“Our focus is on the very best of WA produce, from Wagin poultry and Pemberton marron to Margaret River venison. You’ll also see a consistent use of native and foraged ingredients throughout the menu with local

macadamia, quandong, lemon myrtle to name a few.”

Lamont’s at Smiths Beach Resort

The pristine location, just a stone’s throw away from the beautiful Smiths Beach, needs only your imagination to bring it to life for your special celebration. Add to that some serious clout in the kitchen led by Kate Lamont who has 30 years hospitality experience, and your taste buds will also be celebrating.

Delectable menu choices include canapés like duck rillette with homemade whisky marmalade and pumpkin and goats cheese tartlets, or start with jarrah smoked salmon and panzanella salad before moving to prosciutto and sage wrapped free range chicken breast, confit chats, grilled artichoke, tapenade, and finish

with drunken fig pudding, salted butterscotch sauce and vanilla bean ice cream. There are many other mouthwatering choices, all prepared with expert care.

Rustico at Hayshed Hill

For a rustic vineyard wedding, Rustico at Hayshed Hill offers tapas, shared plates and Mediterranean-style fare.

Think personalised blackboards, fire pits, festoon lighting and dancing on the deck. Get the party going with

Australia and is the perfect setting for a more formal wedding. On the plate, head chef Santi Fernandez showcases the best of Margaret River produce, either sourced from their kitchen garden or local suppliers.

“Spring is a time of renewal in our organically-farmed vineyards and one of the most dynamic seasons to be celebrating the region,” says Santi.

“We use only the freshest seasonal produce for our wedding feasts. Linecaught local fish pairs beautifully with

Voyager Estate

some jugs of rosé, raspberry and ginger sangria, gin tasting paddles and cocktails including French martini, mojito and pisco sour. Not forgetting that Hayshed Hill is a winery that also makes labels Kerrigan and Berry and Pitchfork. Keep the food casual but absolutely tasty with tapas of fried goat’s cheese with orange blossom honey, Abrolhos Island scallops, cauliflower puree and tobiko, Harvey Beef carpaccio with cashel blue, pickled walnuts and wasabi rocket, and pork belly with onion and burnt apple. Add paella or pizza or both if you're hungry. To finish, try a dessert tasting plate or a selection of the finest European cheeses.

Voyager Estate

Voyager Estate has quite possibly the prettiest rose garden in Western

fresh crab, baby peas, pistachio cream, preserved lemon and our delicate 2017 chardonnay. Or inspired by our 2014 cabernet sauvignon with its core of vibrant sweet black and red berry fruit, we love serving lamb shoulder with pickled yellow mustard, new season green Torbay asparagus and nettle puree garnished with herbs plucked straight out of our kitchen garden.”

Cheeky Monkey

With a name like Cheeky Monkey, a wedding at this brewery promises to guarantee fun. A more casual wedding venue offering, the configurable space opens out on to a super-sized raised deck, offering an outdoor wedding and function venue with spectacular views over the vineyard. From burgers to Parisian gnocchi, baked camembert and

MARGARET RIVER’S

perfect

WEDDING DESTINATION

Arimia Cheeky Monkey

Korean ribs, to pizza, grass fed bone-in sirloin and chilli con carne, the menu is perfectly matched to the seven beers and ciders on tap.

Arimia

Destination Weddings Corporate and Private Events Boutique 4.5 star Accommodation 266 Metricup Road, Metricup, WA

+61 8 9755 7575 reservations@eightwillowsretreat.com.au www.eightwillowsretreat.com.au

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It feels like a secret mission arriving at Arimia, driving down a dirt road to a tucked away hideaway nestled among the trees that decorate Cape Clairault ridge. It’s completely off the grid, powered by the sun and watered by the rain. The restaurant area can be enclosed or extended onto the open-air deck for the reception. Whether your celebration is an intimate gathering for family and friends or a more lavish affair, Arimia caters for all spectrums.

Chef Evan Hayter’s modern fare sources as much home-grown and local produce as possible, including the seasonal ingredients grown in their own garden, as well as their own raised pork and trout. A feast is guaranteed with dishes like Augusta whiting, soy and salt bush

foam and semillon vinaigrette, or braised pork leg ragout, pancetta, pecorino, prosciutto, handmade tagliatelle, and white grape cheesecake, buckwheat biscuit and beetroot sherbet to finish.

Xanadu

For a grand feast fit for 200 of your nearest and dearest, Xanadu has the

Feast on dishes of crumbed camembert and asparagus salad with raspberry vinaigrette . . .

Celebrating provenance

Xanadu

Injidup Room, Caves House

setting and capability for a big celebration.

The beautiful high-ceiling restaurant is a gorgeous setting to indulge in an evening of food, wine and celebration with chef Melissa Kokoti delivering a menu to delight the senses. Indulge in glazed pork belly, cauliflower, apple pinenut and currants, smoked duck breast with beetroot, labne, orange and pickled fig, slow cooked lamb shoulder with hummus and tzatziki, king prawns with gremolata and finish with yoghurt panna cotta, baklava or rosewater dumplings, pistachio and saffron ice cream.

Caves House

There are six stunning locations for a wedding reception at Caves House

Hotel Yallingup: The Emily Rose Lawn (level one) , Emily Rose Terrace, the Yallingup Room, the Injidup Room, the Nigligi Room as well as their very private Winery Garden. Wellmanicured lawns surrounded by shady palms can be “dressed” as a glamorous picnic with food to match, or set up with long alfresco tables and fully serviced multi-course sit down dining, buffet or banquet under a romantic canopy or marquee. Feast on dishes of crumbed camembert and asparagus salad with raspberry vinaigrette, herb crusted lamb cutlet, prosciutto wrapped chicken with sage and onion stuffing on roast butternut risotto cake, grilled snapper on mushroom risotto with citrus hollandaise, fillet mignon with duchess potato and mushroom jus and then finish with crème brulée with berry compote and biscotti, sticky date pudding and ice cream or individual pavola with strawberry coulis and Chantilly cream, or why not ask for a grazing table of delicious delights?

Celebrating connection to place

Celebrating your connection Treat your guests to an extraordinary meal of seasonal organically-grown-and-raised produce, accompanied by Estate wines of purity and complexity, in our truly unique bushland setting. www.arimia.com.au wine@arimia.com.au

242 Quininup Road Wilyabrup

Diamonds are forever

Choosing a beautiful engagement or wedding ring is an important decision. Local jewellers are happy to work closely with you, to design something extra special.

Nina’s While there’s no denying the timeless appeal of a classic white diamond solitaire bracketed by delicate gold bands, recent years have seen the rise of the modern bride - an individual who is determined to celebrate her day, her way. And this approach extends right to the tips of her fingers, with an increase in coloured diamonds, fancy diamond shapes and modern styles all finding a place within contemporary bridal looks and wedding and anniversary bands.

But with diamonds available in every colour under the sun, how do you know the right colour? The right shape? The right style? All on a budget, ethically sourced and expertly set? Why, by consulting an expert of course! That’s where a Nina’s Jewellery GIA certified Diamond and Design Specialist comes in. With two luxury showrooms, one located next to the Argyle Diamond Mine in Kununurra and the other right here in the south west, Nina’s Jewellery are the premium destination for all your wedding day sparkle.

With their workshop in Dunsborough, all of their custom designs are crafted from Australian gold using modern design technology and cutting edge crafting techniques

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ABOVE Nina’s Valkyrie radiant cut yellow diamond ring, Forever 0.70 Carat white diamond solitaire engagement ring, Radiance pear cut yellow diamond ring LEFT Nina’s Maya champagne diamond solitaire, Maya Cape yellow solitaire and Forever white diamond solitaire engagement rings.

TOP Nina’s Trillium Argyle pink diamond engagement ring, Nina’s Trio Argyle pink diamond wedding ring

by their onsite team of diamond experts, design specialists and Master Jewellers. Whether designing your wedding bands, choosing your bridal jewellery or looking for gifts for your bridal party, Nina’s Jewellery carry or can source an unparalleled range of natural Australian coloured diamonds and South Sea pearls, specialising in the rarest and most beautiful diamonds of all, pink diamonds.

Being one of just 30 Argyle Pink Diamond Select Ateliers, Nina’s Jewellery celebrates a long and very special relationship with the Argyle Diamond Mine - the only true reliable source of pink diamonds in the world.

In possession of invoice #0001, Nina’s purchased the very first diamonds from this mine over 30 years ago, and to this day use these exclusively Australian treasures in their one-of-a-kind designs.

This mine is responsible for 90% of the worlds pink diamonds, and is due

to close in 2020, meaning these stones of scarcity are about to become even harder to come by - making this the perfect time to say ‘I do’ with a little pink sparkle, before they are all gone.

Nina’s also have a rare opportunity for the gentlemen - having just launched their new men's ring collection from Infinity, a fully customisable range that allows your man to design his ring to suit his taste and budget. With his choice of width, metal type, metal colour, finish and design, these rings are all made to order. And once your bands are sorted, what about the wedding day look - jewellery you and your family will always treasure?

The lustrous satin finish of pearls are the perfect way to accentuate your bridal look - and Nina’s stock the widest selection of premium South Sea and Tahitian pearls in the south west. From classic creamy white, to peacock green and silvery grey, through to incandescent gold, there’s a pearl earring or pendant perfect for every bride.

Visit ninas.co

ABOVE Nina’s Calla Argyle pink diamond square cut halo ring, Nina’s Amara Argyle pink diamond marquise cut halo ring and Nina’s Wisteria Argyle pink diamond round cut halo ring.

John Miller Design At John Miller Design, the team creates bespoke and personalised wedding and engagement rings. The team loves to work with discerning clients who want something completely unique, and not made by the thousands in factories offshore.

“We use a multitude of hand-working techniques and our own hand-made tools,” says John Miller. “We like to produce a wide range of pieces, from the classical, elegant and understated through to more adventurous and even crazy-dangerous designs.”

Recent designs include multi gold or mixed gold rings with up to six gold and platinum alloys, including Kalgoorlie nugget gold.

“We also offer CAD services, so you can see your rings in 3D prior to creation,” says John. “All our diamonds and gems are ethically sourced. More significant stones come with laboratory certification.

“We have a strong commitment to sustainability and a policy of treating our staff like family and we enjoy working with our customers one-on-one and offer free cleaning and polishing for life.”

Visit johnmillerdesign.com

Say

I do at Xanadu

Mention this advert prior to confirming your wedding at Xanadu to receive a *10% discount on your event beverage package. *conditions apply

Contact: (08) 9758 9505 info@xanaduwines.com Address: 316 Boodjidup Road, Margaret River Conveniently located within 5km from the heart of Margaret River

Create memories to last a lifetime over generous tables abundant with beautiful food and wine, liberal plantings of ornamental trees and our stunning indoor-outdoor spaces.

From the moment we first meet, our experienced team take care of every detail with meticulous care, ensuring your wedding day is seamless, unique and unforgettable.

@xanaduwines

xanaduwines.com

Payet The Payet brothers - Francois and Nicholas - have been handcrafting jewellery for over 30 years.

Born in a small fishing village in the Seychelles, their childhood was poor in material wealth but rich in natural beauty. In the early 1970s, their family immigrated to Melbourne where Francois’ interest in jewellery design progressed to owning four successful retail outlets.

Nicolas Payet joined Francois in the late 1980s, at this time the brothers started to design and make the first pieces of Payet jewellery.

It was also in Melbourne that Francois met the love of his life, Cate. With rings handmade by Francois, the couple slipped away to his island home in the Seychelles and were married on a secluded beach. Francois and Cate visited Margaret River on a holiday, they were immediately taken by the raw beauty of the landscape and inspired by the vibrant energy of the region.

In 2006, with his brother Nicolas and their families, Francois and Cate relocated to Margaret River, where they satisfied their life-long dream of building and working from a purpose built gallery.

Payet jewellery tells a story, each piece drawing inspiration from hidden treasures found in the natural environment. Beautifully crafted, sophisticated yet simple designs accentuate the use of sparkling gemstones and luscious pearls set in yellow, rose and white gold, palladium and silver. Payet have assisted many couples in selecting engagement and wedding rings personalised to their specific requirements and welcome you to explore their stunning range.

Visit payetgallery.com.au

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TOP Broome Mabe pearl and diamond pendant and earring set in 18ct yellow gold with leaf detail.

ABOVE Green sapphire set in 18ct yellow gold coral design and emerald and diamonds set in 18ct yellow gold textured ring.

ABOVE RIGHT White diamond set in 18ct gold bubbles design and ruby and diamond set in 18ct yellow gold textured ring.

Some of the most stunning rock formations in the South West.

DUNSBOROUGH • KUNUNURRA

@ninas_co

/ninasjewellery

@ninas_co

Centrepoint Shopping Centre, 55 Dunn Bay Rd, Dunsborough • Kununurra Shopping Centre, Konkerberry Dr, Kununurra W W W. N I N A S . C O

Eat & Drink

One of Australia’s most anticipated celebrations of gourmet pleasures returns to Margaret River this November and it’ll satisfy even the most serious foodie cravings.

The world’s favourite foodie festival N

ow in its eighth year, Western Australia Gourmet Escape showcases the Margaret River region’s gastronomical delights and natural beauty, and this year is expanding, adding Perth and the Swan Valley to what’s now a 10-day festival. The jam-packed Margaret River program runs from Friday, November 15 through to Sunday, November 17.

Returning to the festival is David Chang, chef and founder of Momofuku in New York.

Revered by foodies around the globe, his multiple accolades include Bon Appetit’s Chef of the Year, five James Beard Awards, which include Outstanding Chef and Best Chef New York City, and, if that wasn’t enough, he was also named

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GQ’s Man of the Year. He has appeared on Fortune’s 40 Under 40 and Esquire’s list of the Most Influential People of the 21st Century. It’s safe to say he’s well credentialed!

Chang says he’s excited to be returning to Western Australia and Margaret River.

“I was lucky enough to join the first ever Gourmet Escape in 2012, so when I was invited back this year, I jumped at the chance to get back to Western Australia. The event brings together some of the best chefs from around the world and gives us the chance to collaborate with local chefs in an incredible setting,” he said.

Before he heads south to Margaret River, Chang will present at the inaugural World Gourmet Symposium, bringing together industry leaders and change-makers from all over the globe to discuss topics that impact and shape the culinary world.

“Then I’ll be driving south to the worldrenowned wine region of Margaret River to host a beach BBQ. I’m really looking forward to

working with Australia’s incredible local seafood and produce,” Chang said.

The Gourmet Beach BBQ is now a fixture on the Gourmet Escape program and guests coming to Friday’s lunch and dinner will be treated to a menu created by this incredible chef on the beach at Castle Rock overlooking the turquoise waters of Geographe Bay. And that’s just the start of a huge culinary weekend. Foodies, start your engines!

Other favourite events returning to the Margaret River program this year include the Cullen Chardonnay Wine Tasting and Lunch, Dining by Twilight at Margaret River’s Secret Garden, and Sunset, Beats and Bites at White Elephant Café.

If there’s just one thing you do at this year’s Gourmet Escape it must be the Gourmet Village, the heart of the festival. Plan ahead and check out the full village program to pack in a day of hands-on demonstrations with some of the world’s best chefs and hosted by comedian Matt Okine, thought-provoking conversations

with local and international food talent, and of course tastings of wonderful WA wines, beers, gin, cider, local artisan goodness, and, for the first time, Let’s Get Fizzical - a space dedicated to fizzy goodness - from kombucha to fizzy coffee and sparkling wine. There’ll be tasty pop-up restaurants too. Kids 16 and under can come along for free with paying adults and they’ll have their own dedicated fun activity program. Adult tickets start at $42.

There’s some exciting new events too.

Here’s a taster: SAFARI CLUB COOKOUT Leeuwin Estate’s Safari Club is a hidden spot within the karri forest where guests will graze on flame cooked canapés from live cooking stations, sip on Leeuwin Estate wines and enjoy live entertainment. There’s a feast of talent in the Safari Club line-up, including Oakridge Estate’s Matt Stone, Orana’s Jock Zonfrillo, Masque in Mumbai’s Prateek Sadhu, Asia’s top female chef Garima Arora (Gaa, Bangkok) and David Thompson (Long Chim).

in Victoria pairs with chef Seth James from Wills Domain to create a dinner focused on local ingredients, award-winning Wills Domain wines and beautiful winery sunset views.

The region’s most celebrated wineries and venues - Vasse Felix, Amelia Park Restaurant, Cullen Wines, Cape Mentelle,Voyager Estate, Cape Lodge, Wise, Fraser Gallop and Leeuwin Estate will each host SATELLITE LUNCHES, DINNERS AND TASTINGS celebrating local produce and iconic wine, with some of the world’s best food and wine talent joining our local culinary stars.

Keep an eye on gourmetescape.com.au to find out the latest events, ticket info and updates.

MISSION CHINESE X CHOW’S TABLE Presented by Gage Roads Brewing Co – with mastermind of New York’s Mission Chinese Danny Bowien teaming up with local legend Mal Chow for a Chinese banquet like no other.

LAKE HOUSE MEETS WILLS DOMAIN Two champions of regional Australian dining come together for a dinner at Wills Domain that’s sure to delight. Alla Wolf Tasker, co-owner and culinary director of The Lake House in Daylesford

CLAIRAULT STREIKLER THIRD H

Savour our award-winning wines and seasonal menu nestled between native bushland and old vines.

Cellar Door & Café Open daily 10am - 5pm margaretriver.com | SPRING 2019 51 3277 Caves Road , Wilyabrup www.clairaultstreicker.com.au

local hero

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Ian Mutch

By LIZZY PEPPER. Portrait by TIM CAMPBELL.

an Mutch’s artwork has won awards, given life to public spaces, and featured in well-known publications. Chances are you’ve admired his work; life-size whales on Busselton Jetty, black cockatoos adorning the Dunsborough Hall or sipped from Colonial Brewery Small Ale cans designed in collaboration with Dune Haggar.

The life-size whales presented a new challenge, painting in large scale on the ground.

“I was invited by the Busselton Jetty Association to discuss a mural for the end of the jetty. I presumed it would be on a wall. Painting on the floor was a great new challenge but lots of fun.”

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The artwork depicts the migratory whales that can be spotted in Geographe Bay - the humpback, Southern right and blue whale.

“They’re painted full scale so visitors can appreciate how large they really are. The artwork is especially great captured from the air.”

The project had support for paint, plus some volunteers. Ian painted smaller artworks of the whales then planned out the mural with the concrete grid as reference.

Born in South Africa and now based in Dunsborough with his family, Ian draws inspiration from landscapes, animals, travelling, stories and patterns. Look closely at his large-

scale murals and you’ll find delightful details – skulls, a ship’s captain, burgers, fish, whales, guitars. The maritime theme – including whales – continues through Ian’s work, influenced by life on Geographe Bay. Working with a combination of aerosol, acrylics and inks, Ian merges layers of textures, landscapes, nature and character illustrations.

“I often paint nature, landscapes, characters and stories, and include lots of ink details that can be viewed close up. One of my first artworks portraying this style was a dreamy whale passing through the bay.”

An estimated 35,000 whales pass through Geographe Bay each spring as they make their annual migration from the “maternity ward in the Kimberley” back to the feeding grounds of Antarctica.

“I like seeing the whales passing by the Cape.

Sometimes I’ll see them on a surf check, or I’ll

BIG PICTURE Ian Murch's work will be familiar to many who visit the region, adorning public spaces and reflecting the local wildlife vividly.

(Bottom image by Nev Connor).

go and visit some favourite lookout spots with my kids. I’ve also seen some close up suddenly while paddle boarding, which is cool. In my artworks I like portraying them as friendly giants.

The kind that have enough power to knock over a bus if you get in their way.”

Ian is looking forward to painting more big murals on the floor, more studio artworks and exciting collaborations. He exhibits at Yallingup Galleries and will open his private home studio as part of Margaret River Region Open Studios 25 April – 10 May 2020. @ianmutch and visit ianmutch.com

www.bluemannabistro.com.au facebook.com/BlueMannaBistro 1/16 Cyrillean Way, Dunsborough 08 9786 5051

Wine & wineries

LOVE AFFAIR WITH GLENN AND ELOISE GOODALL HAVE BUILT A LIFE AROUND THEIR COMBINED LOVE FOR THE REGION AND WINE AT LA KOOKI WINES. BY DANIELLE COSTLEY

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hen newlyweds Glenn Goodall and Eloise Jarvis, moved to Margaret River 20 years ago as fresh-faced winemakers, they were eager to create their own style of wines in one of the best wine regions in the world.

The pair were studying winemaking in Adelaide when they first met. Glenn had crossed the Tasman from New Zealand to study and, after doing vintages in Bordeaux and Stellenbosch, he stopped briefly in Margaret River on his return journey to the east coast.

From the moment he saw the vines and the surf in the region, he was hooked.

There wasn’t much arm-twisting involved for Ely, who is homegrown in the south west, to encourage Glenn to move to Margaret River and continue their love affair – this time, with wine.

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“There aren’t many places in the world where you can combine your three great loves: family, surfing and winemaking,” says Glenn. “The opportunity to live in an area that supported our winemaking careers in this cabernet and chardonnay utopia was simply too good to ignore.”

Ely joined Cape Mentelle and Glenn worked at a couple of wineries before moving to Xanadu Wines, where he remains today as senior winemaker. While Glenn is now in his 20th vintage at Xanadu, with an impressive array of accolades for its exceptional wines, Ely is pushing the boundaries with the couple’s newest venture, La Kooki wines.

PASSION PROJECT COMES TO LIFE The idea for La Kooki wines had been brewing for some 15 years, but it wasn’t until an excellent

parcel of pinot noir fruit from Willyabrup became available in 2017 that their passion project was borne.

The name La Kooki may sound a bit quirky, but once you’ve met this couple you understand.

These winemakers don’t take themselves too seriously. In fact, they want to experiment with vineyards and styles, while creating fruit-driven, early drinking wines that are a little bit ‘kooki’.

“La Kooki is about producing wines a bit left of centre.You can see this in our blonde rosé, which is a fun wine,” laughs Ely. “After all, blondes do have more fun.”

INTERESTING WINE STYLES This delightfully zesty and refreshing Rosé has been made in a similar technique to a wild fermented chardonnay in old French oak.

“It was hand-picked and whole bunch

pressed, with the juice being transferred straight into barrel for wild fermentation. There was no skin contact, resulting in the colour being a pale salmon pink,” Ely explains. “After ferment, we topped the barrels with chardonnay lees and stirred it on lees for four months prior to bottling.”

A carbonic blanc and tempranillo have since been added to the La Kooki portfolio. The carbonic blanc was a one-barrel experiment, where the pair wanted to see what happened if they put sauvignon blanc through carbonic maceration.

“We hand-picked sauvignon blanc, covered the whole bunches with carbon dioxide gas and sealed it for three weeks. This technique is usually used on red grapes such as pinot noir, grenache and shiraz. We wanted to see what it looked like on whites,” Ely says.

The experiment was such a success that a verdelho carbonic blanc is next for release.

In a region renowned for its world-class chardonnay and cabernet sauvignon, I cannot resist asking if one of these hallmark styles is on

TWO'S COMPANY La Kooki's creative couple, Glenn Goodall and Eloise Jarvis.

the La Kooki agenda in the foreseeable future.

“If we release a chardonnay or cabernet, it will definitely be with a twist,” Glenn replies.

“The complexity will no doubt be ratcheted up a notch or two.

“When Ely and I first moved here, it was the best place in the world to grow wine grapes and live near the ocean. It’s still like that today and we can have fun pushing the boundaries with our wines,” he adds. “We’re spoilt for choice in Margaret River.”

Visit lakookiwines.com.au

Wine & wineries

Mix n’ match

Pairing wines with Asian cuisine is a fun task – there are so many different spices, sauces and flavours. Will they clash? Will they delight?

Fergal Gleeson speaks to three leading chefs of local Asian-inspired restaurants to get their take on how to make the perfect match.

Mikis Open KitchenJapanese Tempura Restaurant “There are many elements that determine whether something tastes better;” says Japanese chef Mikihito Nagai (known as Miki to the locals), “a few of which are taste, aroma, texture and temperature.

“Bigger flavours in the food often need wine with bigger favours; beef and red wine for example. In comparison, sake is best complemented by delicate flavours. When eating with sake, the goal is to create harmony - enjoying fresh sashimi and drinking sake encourages this harmony.”

Miki’s is licensed and apart from sake and wine pairings with his degustation menus, you can also BYO for $10. His favourite food and wine pairing is “lightly smoked seafood with my favourite Margaret River chardonnay.”

Attracted to the lifestyle and great surf, Miki moved to Margaret River in 2004 and achieved his dream of opening a restaurant. He has stayed because of the good balance of work, life and culture. There’s also ‘a welcoming vibe with an open-minded community', as he puts it.

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What does he miss most about Japan?

“Karaoke!” he jokes “No, I miss my mum’s food the most.”

How does he compare ingredients available in Margaret River versus in Japan?

“There is a Japanese phrase: Chisan-Chishou, which means local production for local consumption,” Miki says. “It’s the idea of using the products from the region you are in. This is a philosophy I live by. I don’t cook the traditional way with Japanese ingredients; I prefer doing it my own way because I am here, not in Japan.”

A new addition to his offering is “Miki’s Trust for Kids” which is styled to suit ages five to 10 years old, offering a special six-course degustation menu for little people to expand their repertoire. The aim is to offer Miki’s cuisine for everyone, including getting the kids to try out chopsticks. They’ll have to wait until they’re older for the sake pairings however.

Visit mikisopenkitchen.com.au

Blue Manna Bistro – Asian Fusion/Seafood Chef Coby Cockburn grew up in Port Douglas,

catching, cooking and eating lots of fresh seafood.

The inspiration for Blue Manna Bistro is to share his passion and showcase the freshest seafood available. Wife Lena notes that all their seafood is locally sourced, and all their fish is line-caught and filleted by chefs in their restaurant.

Port Douglas in far north Queensland is one of Asia’s favourite holiday destinations. The Asian influence was strong and Coby enjoyed cooking

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WINE MAKER OF THE YEAR

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Chef Mal Chow spent time in the kitchens of Australian-Japanese superstar Tetsuya Wakuda in Sydney and at equally high powered Vue de Monde in Melbourne before opening Chow’s Table beside the House of Cards Cellar Door.The Margaret River region’s natural good looks are nicely framed

by Mal’s airy, bush-facing dining room.

The aim is to deliver traditional Chinese/ Malay cuisine with a modern twist. I asked him for ideas on wine and food matching.

“When I first opened Chow’s Table, I thought that my food would cater towards the white varietals,” Mal says. “I thought the dry rieslings, chardonnay, bubbles, chenins would complement my food well. Malay/Chinese food have spice, fattiness and in some dishes sourness,” he says. “So it definitely tends to lean on the whites. However I have come to realise that I actually sell more red varietals. Customers

drink reds like shiraz, malbec, petit verdot with my curries and roast duck.

“At the end of the day it is what the customer likes and wants.You can recommend a wine to them but essentially it is what they feel like drinking on that day.”

He has seen the evolution of food in the region.

“Five years ago it was difficult to get a lot of good produce down here. But with new restaurants now there are definitely more options when it comes to fruit, veg and protein. There are many artisanal producers – for example black truffles and marron from Manjimup, ducks and chickens from Wagin, mushrooms from Narrogin. Those products are second to none.”

Yum Cha fans take note that Mal has just launched Yum Cha on the first Sunday of every month including yum cha favourites, a couple of surprises and new dishes.

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Chow’s Table – Chinese Malay

CABERNET OF THE YEAR

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and experimenting with lots of spices and fresh produce. It’s an outlook that Coby has brought to Blue Manna in Margaret River.

What’s Lena’s take on food and wine matching?

“You don’t want big flavoured wines,” Lena says.

“You want lighter rieslings and pinots, something that has a bit of extra sweetness to it.

The sourness of a riesling goes very well with the spiciness of the Asian flavours.

“My favourite at the moment would be the Korean spicy sashimi salad (Hwe Dap Bap), chilled ora king salmon, Geraldton kingfish and yellowfin tuna with the Hahndorf Hill Gruner Veltliner and the Balinese betutu duck with Asian vegetables, paired with Rosily Chardonnay.”

New to the menu are seared Shark bay scallops with roasted duck pot stickers, salted edamame and miso broth.

Visit bluemannabistro.com.au

ANION

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Mal’s top drops Some of Mal's favourite food and wine pairings include: Chinese roast duck/2018 Marq Gamay; Achar (turmeric and peanut pickled vegetables)/ 2015 House of Cards Blanc de Blancs; Mapo tofu/2015 Victory Point Chardonnay; and Pork belly sour curry and eggplant/2016 House of Cards Petit Verdot.

Visit chowstable.com.au

COMMONAGE ROAD, YALLINGUP WA 6282 margaretriver.com

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DEEPWOODS.WINE

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Wine & wineries

BEHIND

BOTTLE . . .

Blind Corner

Key lessons learned at Deep Woods have given winemaker Ben Gould an advantage at new winery Blind Corner. By FERGAL GLEESON.

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lind Corner had just finished vintage on the morning that I spoke to proprietor Ben Gould. The sangiovese was the final grape to come off the vine and they were looking good. Ben was cooking a big roast lunch for the workers and talking to some visitors at the cellar door. This combined with a press interview gives you an insight into the multitasking involved in a small, family-owned winery.

Ben is from a winemaking background. He started Deep Woods with his brother and father where he learned some key lessons.

“Dad was a gun at understanding business,” he says. “He taught me the importance of being in control of everything. Grow it, make it and bottle it and you’ll stay in business years after year.”

His father sold the business to the Fogarty Group in 1995. “I also learnt so many lessons from Deep Woods buyer Peter Fogarty.

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So I’ve been lucky.”

Ben knew he loved winemaking from his time at Deep Woods so he did something rather risky. He and his wife Naomi sold their house and bought a vineyard.

“For three years we sold fruit from the vineyard while my wife and I worked around Europe. We chased surf breaks and toured around biodynamic estates. What they were doing went against what I was taught in uni,” Ben says.

“I didn’t believe what they were saying! On days when there was no surf we sat in the back of the van and dreamt up what our winery would be. Big aims: to be organic with no additives which is what we do now with just a little bit of sulphur. To trap terroir with nothing added or taken away.”

Blind Corner are certified organic and biodynamic. They are one of five wineries in the

region that are certified organic in the vineyard and in the winery. The others in the region are Cullen Wines, Settlers Ridge, Stormflower and Burnside Organic.

In an interview with Ben two years ago he said: “You need the extreme to inform the mean.

This is now influencing the mainstream. It’s customer-driven to want transparency in what you eat and drink whether it’s free range eggs or organic chicken. Wine and beer are some of the only products that don’t list their ingredients.”

There’s no doubt that the mainstream has taken note. Some of Margaret River’s biggest names such as Voyager and Vasse Felix are in various stages of their journey to becoming fully certified organic.

There’s a downloadable eBook on the Blind Corner website called What’s in your wine?

“People would be surprised that there are 59 things that you can add to wine without

having to list on the bottle,” says Ben. “There is no training on how to make wines like this. It’s been a journey for us by a process of elimination.

Now we are down to sulphur. But the criteria is always that a wine has to taste good, be able to travel and to last.”

“We have been biodynamic for 10 years and the deeper you go into it the more lost you get,” Ben says. “We are always trying new things. One of biggest problems with avoiding chemicals is controlling the wild grasses which can strangle the vines and the black weevils which eat vine roots.”

Some of the solutions are mechanical such as under-vine high pressure jets to break up the grass roots and some are simpler. They keep free range hens which, apart from providing a steady flow of eggs, eat the weevils.

FAR SIGHTED Blind Corner has joined a growing collection of small, family-owned wineries in the region.

Multi award-winning chocolate products and gifts

Free chocolate tastings and viewing window

Great value cafe for breakfast, lunch & sweets

“Terroir is a big driver for our winemaking,” Ben says. “Our backdoor is just eight metres from the winery and we wanted it to be a place where the kids could play and not be worried about what they are putting in their bodies. So we’re very pragmatic about this.”

The environmental vision goes beyond winemaking. Apart from the hens, they keep a veggie patch, sell their own honey at cellar door and use biodiesel fuel to power machinery made from cooking oil from local fish and chip shops.

What are some of the highlights from the range?

“Our pét nat. We have been doing it since 2011. It’s getting better and better and it’s just grapes,” Ben says. Ben makes a pét nat and a cremant sparkling wine from chenin blanc. They both come from the same block.

“The cremant spends 15 months on lees where it’s riddled and disgorged. It holds a

higher pressure than our pét nat. They are like two side of the one coin. The cremant is more elegant. The pét nat is more rustic. It’s more expressive because it is released immediately.”

Other highlights include an orange wine made with skin fermented sauvignon blanc and ‘Nouveau’, a light red beaujolais-influenced wine made to be served lightly chilled.

Blind Corner has expanded from the original Wilyabrup vineyard to a second larger vineyard further north at Quindalup which has allowed them the space to open a cellar door.

The cellar door is open from 10am to 4pm daily except Sunday.They run tastings from a big communal table made from recycled jarrah barrel racks. “We take people though the winery and vineyards. Some people help out with the ferments.

There’s a big outdoor area. It’s pretty rustic.”

For more information, visit blindcorner.com.au

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www.chocolatefactory.com.au

Wine & wineries

All things bright & beautiful Sparkling CULLEN RED MOON 2018

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CRACK OPEN A BOTTLE OF SOMETHING FRESH TO CELEBRATE THE ARRIVAL OF SPRING, SAYS FERGAL GLEESON. At last spring has arrived, so it’s time to pack away the hot water bottles, the woollen coats and even the blockbuster red wines. Get out and smell the roses – preferably with a lightly chilled Margaret River wine under your arm.You’ll find here some beautiful wines to mark the changing of the seasons.

Convention has us drinking champagne at important shindigs but this petillant naturel from Cullen Wines would delight and intrigue your guests even more. The colour of strawberry daiquiri, this sparkler has the crispness of rosé and the black and red fruits of a premium red wine. ‘Pet nats’ are not just for bearded guys wearing ankle bracelets. It’s made with no additives by Vanya Cullen, Halliday winemaker of the year. This is a surprise and a delight. Cullen Wines was one of the region’s first wineries, is certified biodynamic and carbon neutral. But as Vanya says making great wine is most important of all. The cellar door is open daily. There are private winery tour options, accommodation and a two chef hatted restaurant on site.

Visit cullenwines.com.au

Sauvignon Blanc & Semillon ROSILY SEMILLON SAUVIGNON BLANC 2018

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The first Rosily Vineyard's wine I tasted was an SSB. I was impressed and wanted to find out more about this ‘under the radar’ little winery. If you haven’t drunk a Rosily then the 2018 SSB would be a good place to start. It’s a harmonious blend of the two varieties with racy acid and the added complexity and texture of a little oak ageing.

Rosily Vineyard is certified organic since 2017 and this blend has enjoyed considerable wine show success over the years. They form part of an excellent range that is unpretentious and hard to fault. Cellar door open at weekends and holidays.

Visit rosily.com.au

CAPE MENTELLE SAUVIGNON 60

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There’s a liveliness and vibrancy to the wine that grabs you by the scruff of the neck and forces you to take notice.

BLANC SEMILLON 2018

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Zippy and zesty, there’s a lively acid dance that tingles on the tongue. A synergistic blend that gets the best from both varieties and shows why Margaret River is so far ahead of the rest of Australia in this style. It has the purity of riesling and is simple but very well done. Screams out for seafood, a picnic and good times. Cape Mentelle are one of the region’s founding and leading wineries. A high quality range is crafted by French winemaker Frederique Perrin. The cellar door is open daily with a variety of options of tastings and private tours. Events include Movies at Cape Mentelle and the International Cabernet Challenge.

Visit capementelle.com.au

WINDOWS ESTATE PETIT LOT FUMÉ BLANC 2018

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MOSS WOOD RIBBON VALE SAUVIGNON BLANC SEMILLON 2018

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Moss Wood Semillon and this SBS offers wine lovers access to Moss Wood quality at a lower price than their iconic reds. The SBS shows great intensity and persistence. It’s steely rather than the tropical fruit riot seen in some Marlborough sauvignons. The wine has seen some barrel fermentation for texture but has no impact on flavour. Moss Wood are one of Margaret River’s earliest wineries and make a range of wines recognised as among the best in the region.Visits to Moss Wood are by appointment.

Visit mosswood.com.au

Chardonnay

VOYAGER ESTATE PROJECT U10 SEMILLON 2016

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Voyager Estate excels at the classics such as cabernet and chardonnay but there’s also plenty of innovation in their transition to certified organic winemaking and in their Project wines.The Project wines are small batch wines made from special parcels of fruit. In this case semillon, normally blended with sauvignon blanc, is given a leading role. Racy semillon citrus flavours are enhanced with extra depth and complexity by some time in oak. It’s subtle but oh so sophisticated.

Available from the cellar door or Voyager website.

The cellar door and restaurant, which was awarded Regional Restaurant of the Year by the 2018 WA Good Food Guide, is open daily.

Visit voyagerestate.com.au

Windows is a small, family-owned winery to look out for. They hold a 5-Star Halliday rating and will be certified organic from December 2019. The philosophy is that great wines are made in the vineyard and they try to do things differently to the larger commercial wineries.

This is not about cloudy wines but an attention to detail that is evident in the bottle as well as in the beautiful labels. The fumé blanc is a superlative sauvignon blanc that is matured in oak. There’s a liveliness and vibrancy to the wine that grabs you by the scruff of the neck and forces you to take notice. Pleasure is enhanced by the oak ageing. It immediately brought to mind some great wines from the Loire in France. Part of the Small Family Wine Trail. Cellar door open daily offering many wine tasting experiences.

Visit windowsestate.com

ROBERT OATLEY VINEYARDS SIGNATURE MARGARET RIVER CHARDONNAY 2017

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As well known for ownership of the Sydney to Hobart winning Wild Oats raising yachts as being the founder of the iconic brand Rosemount Estate, Robert Oatley left his mark on Australian life. Robert Oatley Vineyards is now run by his son Sandy and has offerings from multiple regions but with a strong tilt to Western Australia. The 2017 is a soft and rounded chardonnay with white peach flavours.

It’s an easy drinking style that is generous enough to please old style chardonnay lovers but tidy enough for those who prefer the modern take. Cellar door open daily.Venue also hosts weddings and events.

Visit robertoatley.com.au margaretriver.com

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Wine & wineries

It’s crisp and vibrant with the different varietals each strutting their stuff as you taste.

XANADU STEVENS ROAD CHARDONNAY 2017

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FRASER GALLOP PARTERRE CHARDONNAY 2018 The Parterre range offers extraordinary quality and value for money. The range includes a cabernet, a semillon sauvignon blend and a chardonnay.Year after year, the wines achieve stellar points from international and local wine critics. The 2018 chardonnay has white peach, nectarine and chalky flavours. It’s clean, edgy and sophisticated. Stands side by side with the best of the region. Cellar door open daily. Weekend tours start at 10am. Keep an eye on the website as they hold regular events.

Visit frasergallopestate.com.au

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Alternative Whites FLOWSTONE WINES MOONMILK 2018

CAPE GRACE RESERVE CHARDONNAY 2017 Cape Grace are a highly-awarded family-owned winery (three trophies and 175 medals) where production has been kept small to maintain quality. This allows them to use small batch equipment like a basket press. Their range spans sparkling, white, rosé, red wines and a lovely cane cut chenin dessert wine. The 2017 Reserve is beautiful, running from white grapefruit flavours through chalky dryness to well-handled oak derived weight. Lovely detail from a cool, slow ripening vintage. Part of the Small Family Wine Trail. Cellar door open daily.Variety of wine experiences on offer.

Visit capegracewines.com.au

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A pure and pristine chardonnay from Xanadu.

Put your nose in the glass and you’ll pick up nothing oaky. This is an elegant Margaret River chardonnay with great depth of flavour. There’s texture and complexity but it’s as refined as fine bone china. Age ability galore also. With two trophies from the Margaret River Wine Show, chardonnay doesn’t come much better than this.

The trophies are a continuation of a hot streak that seen Xanadu become one of Margaret River’s most awarded wineries in the past five years. Founded in 1977, Xanadu’s cellar door and acclaimed restaurant (Top 50 West Australian Food Guide 2017 & 2018, Chef Hat, Australian Good Food Guide. 2019 Chef Hat Awards) are open daily.

Visit xanaduwines.com

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Stuart Pym has had a stellar career as winemaker at Voyager Estate, Devil’s Lair and Stella Bella Wines before starting Flowstone Wines, a small but perfectly formed venture. Moonmilk is Margaret River exotica made up as it is of savagnin, viognier, Gewürztraminer and sauvignon blanc. Three of those four varietals are extremely rare in the region and I don’t believe this blend has been tried by anyone else before. It works!

It’s crisp and vibrant with the different varietals each strutting their stuff as you taste. The wine has a long finish. For those who follow the road less travelled, the single varietal Gewürztraminer is also a treat. Stuart’s sauvignon blancs are frequently rated the best in the region. Cellar door visits can be arranged by appointment.

Visit flowstonewines.com

ARAVINA ESTATE BLOCK 4 CHENIN BLANC 2017

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A delicious and balanced wine from Aravina’s 30-plus-year old chenin vines, which are the oldest in the region. This wine has all the complexity of a luxury chardonnay. Handharvested, whole bunch pressed straight to new (18%) and old French oak puncheons where natural ferment was undertaken and maturation occurred for nine months. It offers beautiful red apple flavours complimented by good quality oak. Winemaker Ryan Aggiss advises that it can be cellared for 15 or more years. That will challenge your willpower because it’s drinking beautifully now. There is also a restaurant, sports car gallery and the West Australian Surf Gallery.

Visit aravinaestate.com

HOWARD PARK MIAMUP ROSÉ 2018

Rosé VASSE FELIX CLASSIC ROSÉ 2019

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Vasse Felix is Margaret River’s founding winery.

When Tom Cullity started it all in 1967, he could hardly have dreamed that Vasse Felix would be the global estate it is today. They’ve just released a new wine - the 2019 Classic Dry Rosé. It’s a light, dry and refreshing rosé, delivering an exciting addition to the popular Classic collection. Made from shiraz fruit grown in the Margaret River region, this is a provincial style of rosé showcasing a textural savoury core with the succulence of its shiraz base. The winery has a cellar door open daily, fine dining restaurant, art gallery, events throughout the year and a variety of tour experiences including a visit to the vault which houses Vasse Felix historical wines.

Visit vassefelix.com.au

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Howard Park have the rare advantage of premium vineyards in both the Margaret River and Great Southern regions. And so their cellar door can offer you cabernet, chardonnay, shiraz, sauvignon semillons but also critically acclaimed rieslings and the internationally awarded Jeté sparkling wine range. There’s even a collaboration with a Burgundian winemaker producing exquisite pinot noir. Howard Park offers everything from the everyday to the super premium. This rosé is made up of 100% shiraz which provides lovely fruit depth but is as dry as you could wish for. It’s easy to drink but the texture and nuance can be appreciated as well.

Their winemaker Janice McDonald is the 2018 Gourmet Traveller Winemaker of the Year.

Visit howardparkwines.com.au

Sweet

STREICKER BRIDGELAND BLOCK ROSÉ 2017

JUNIPER ESTATE CANE CUT RIESLING 2018

Rosé continues to be the fastest growing segment of any alcoholic beverage with global sales booming at 40% per year since 2014.

Streicker make an excellent rosé with syrah from the cooler Bridgeland Block Vineyard.

Winemaker extraordinaire Bruce Dukes has crafted a superior, refreshing rosé with a crunchy texture and a savoury finish. Well above “quaffer” standard. There are plenty of other gems in the Clairault Streicker range including their syrah, chardonnay and blanc de blancs. Cellar door open daily, tours and café on site.

Visit clairaultstreickerwines.com.au

How sweet it is! This is a beautiful dessert wine from Juniper Estate where honey and marmalade flavours are enhanced by refreshing acid so the wine is balanced and in no way cloying. It takes a lot of technique to make this style of wine - judgment about when vine canes are cut to restrict water and concentrate sugar. But veteran winemaker Mark Messenger is a dab hand at this.

Cap off a feast or just sip it on its own and enjoy.

The Juniper cellar door won the 2019 award for Best Large Cellar Door in Margaret River from Gourmet Traveller WINE. It is open daily.

Visit juniperestate.com.au

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Wine & wineries IF YOU’RE KEEN TO DRINK WINE THAT’S ANIMALPRODUCT FREE, FERGAL GLEESON HAS THE LOW-DOWN FOR YOU.

YOU’D THINK THAT all wine is vegan-friendly, right? Wine is fermented grape juice after all. However the process of clarifying wine to remove the natural cloudiness that occurs during fermentation is known as fining and has traditionally used animal derived products.

These work to either bind or absorb the cloudy molecules before their removal.

These are not considered additives to the wine as most are removed from the finished product. However you’ll typically see a disclaimer on the back label “may contain traces of egg white or fish products.”

Traditionally, the most commonly used fining agents were casein (a milk protein), albumin (egg whites), gelatin (animal protein) and isinglass (fish bladder protein).

A wine will clarify naturally if given time to settle and it’s is not uncommon on many premium bottles to see a note to the effect: 'The wine is unfined and unfiltered'. These wines are vegan-friendly. There are also vegan wines where winemakers have used non-animal derived fining agents such as limestone, clay, and silica gel to clarify the wine.

SOME VEGAN WINE OPTIONS Woodland Wines Woodland Wines is one of the region’s longest established wineries with plantings going all the way back to 1973. It is now run by the second generation, brothers Andrew and Stuart Watson.

All of their wines are vegan. “Actually it wasn’t our plan to make ‘vegan wines’,” Andrew remarks.

“Our intention was to take the purest picture of our vineyards as we can. We use a sorting table after destemming to sort berry by berry

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is for

vegan NATURALLY DELICIOUS Cullen Wines is one of several local vineyards that creates vegan wines. Image

by Frances Andrijich.

- removing anything other than grapes - so we don’t need fining agents to ‘finesse’ our reds. And when we found a vegan solution for fining our heavy pressings in the chardonnay, we went for it.”

Andrew thinks that vegan wines don’t taste different. “Perhaps the texture and tannin are more prominent,” he observes. “However, when you put the work into the vineyard the wine has more finesse in the first place. I do know though that when I drink a wine that is vegan I’m drinking a clearer picture of the vintage and vine.”

I asked Andrew if it’s harder to make vegan wine. “It’s more work at the start, but less work after that,” he says. “Pick great clean fruit, sort it, don’t over extract it, and there’s no need to fine it.”

Should all wines be vegan? “No, I don’t think so, there are so many different ways of making wine all over the world. I would never presume to dictate methods. It’s the choice of the maker, and the choice of the consumer. I think labelling

vegan wines as such is a great idea though.”

More at woodlandswines.com

Cullen Wines All of Cullens Wines are vegan and that sits comfortably with the winemaking ethos which involves handling the fruit as little and as gently as possible. They use many of the same practices as Woodlands such as hand harvesting, very little fruit transport, sorting of the fruit before crushing, minimal fining for the whites, no fining for the reds, and minimal filtration. This helps to ensure that the wine in the bottle is a true expression of the fruit that it is made from.

I asked Vanya Cullen, winemaker and proprietor of Cullen Wines why they make vegan wines. “It’s because we don’t add anything to our wine,” she says. “It comes naturally.

“We go to lots of effort with all our wines

IMAGE Elements Margaret River

Quality, Integrity, Sustainability

WESTERN AUSTRALIAN WINERIES MAKING VEGAN WINES courtesy of veganwinesaustralia.com.au:

Amelia Park (All wines are vegan) Ashbrook Estate (All wines are vegan)

to make the best sustainably,” she says. “Because pure is best, we would like to think that in both the vineyard and winery we are working with nature rather than trying to control it.”

More at cullens.wines.com.au

Aravina Estate Winemaker Ryan Aggiss tells me about the reasons Aravina released a vegan wine, their 2018 Limited Release Tempranillo.

“The concept behind creating a vegan friendly wine was primarily driven by the owners, Steve and Hayley Tobin, and our team of chefs,” Ryan says.

“They create amazing vegan food offerings but up until now haven't been able to match them to our wines due to the fact we use organic fining agents in the completion of our wines.

“When looking for a wine that could be suitably nurtured into the bottle with no finings and no animal-derived processing aids, I put forward our multi clonal, barrel matured tempranillo,” he says.

“The long maturation has resulted in a wine of softness and generosity and was a perfect fit for what our team needed. I find it refreshing that Steve and Hayley are constantly pushing Aravina into offerings across all of our customers’ food requirements.”

The 2018 Tempranillo is delicious with ripe fruit flavours of black cherries and violet. Ryan has made a softer tempranillo where the characteristic drying tannins are tamed improving after time in the cellar.

More at aravinaestate.com

Churchview Estate (The Churchview Estate, St Johns and Bartondale ranges are suitable for vegans. If you let them know that you’re vegan when you visit, they can guide you through the wines) Cullen Wines (All wines are vegan.

Biodynamic and they can make a vegan meal for lunch.)

Fraser Gallop Estate (All wines excluding the Estate SSB and the Estate Chardonnay are vegan) Juniper Estate (2012 Juniper Crossing Shiraz, 2010 Juniper Estate Shiraz, 2010 Juniper Estate Cabernet Sauvignon, 2010 Higher Plane Cabernet Sauvignon) Lamont’s Smith Beach (All reds are vegan, and they have a preservativefree vegan chardonnay) Settlers Ridge Organic Wines (They are informed about what is in the glass and want to promote the fact that their wines are organic, mostly vegan. All their whites are vegan but please be aware that they often use egg whites in their reds) Sandalford Estate (Most wines are vegan, or contact Sandalford for a list) Woodlands (All wines are vegan) Xanadu (All wines are vegan unless a non-vegan fining agent is declared on the label)

Cellar Door Open 7 days 10.00 - 4.30pm Restaurant Open Friday - Tuesday 11.30am - 4pm www.cullenwines.com.au

Wine & wineries

The wines made in the Augusta region of the south west have their own distinct personality thanks to landscape and climate influences. Fergal Gleeson digs deeper.

A

ugusta is the most south-western town in Australia. The nearby Cape Leeuwin Lighthouse is the place where the Indian and Southern Oceans meet, standing sentry over the boiling sea below.

The climate is cooler than more northerly parts of Margaret River making for distinctive wines which are attracting considerable critical success.

Hamelin Bay Wines The restaurant at Hamelin Bay Wines is a lovely place to wile away a few hours. It sits on a valley slope overlooking the well-manicured rows of vines flowing down to the lake. Across the water, forests of karri and marri trees scale the hill on the opposite side of the valley.

Hamelin Bay Wines was founded by Richard Drake Brockman in 1992. Richard describes the restaurant as being a key factor in the winery’s success. They’ve just released a new menu with a focus on share plates such as cheese and ploughman’s platters of local produce, local fish and chips, strip loin steak kebabs and the house special – ice cream sandwiches – as well as a kid’s menu. The emphasis is on creating a welcoming environment.You can now also enjoy a beer at the restaurant if wine is not your tipple.

“It’s a relaxed venue where you can sit out on the deck and enjoy sweeping views of the vineyard and the valley below,” says Richard.

“I always liked drinking the stuff and so when my wife, who was brought up on the land, was looking for a rural pursuit, the only thing that interested me to do in the country was to make wine.”

It was a decision that hasn’t been without its challenges, says Richard.

“You have to be completely mad to do what we did because wine making is a pretty ordinary business,” he jokes, reflecting on the fact that running a small winery is not for the faint-hearted.

Nevertheless they have also had considerable wine show success over the years. The modestly priced 2017 Rampant Red was a trophy winner at the Royal Melbourne Wine Show. Their cabernet, shiraz, chardonnay and sauvignon blanc wines have attracted high points and medals from Australia’s leading wine critics and shows.

The cellar door is open daily as is the restaurant which is available for lunches or dinner. Booking is advisable.

For more visit hbwines.com.au

Glenarty Road Wines

Glenarty Road Wines Hamelin Bay Wines Stella Bella Wines

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The Sunday roast at Glenarty Road really gets your mouth watering.

Options include a slow roast leg of lamb or butter poached and woodfired cabbage and cauliflower.The menu changes daily depending on what’s growing in their garden. Again bookings are advisable as they are a small operation.

Glenarty Road is a sustainable farming and winemaking venture based in Karridale. It’s run by husband and wife team, Ben and Sasha McDonald.

Ben does the farming while Sasha is in charge of the winemaking.

They are both passionate about ecological farming.

“My family have been farming for five generations,” says Ben “and I want us to be farming for at least another five. We are here for a long time not for a good time,” he says.

“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.” says Ben. “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 kitchen's needs.You can’t get much fresher than that.”

On the farm they make use of ducks, chickens and guinea fowl (you will see them roaming round the farm) for pest control, all of whom happily take care of snails, grasshoppers and weevils.

“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.

There are two ranges of wines – Glenarty Road and Kerfuffle – and the business is thriving.

“Glenarty Road is picked from blocks that best express the harvest,” says Sasha. The Kerfuffle range represents their entry level wines. They cover some of the classic Margaret River white and red varietals, rosé and some less common styles such as a savagnin and a fortified sauvignon blanc.

The restaurant, the farm and the plethora of animals mean you don’t have to be wine-obsessed to enjoy your visit.

More at glenartyroad.com.au

DISCOVER THE ULTIMATE OLIVE OIL EXPERIENCE

SOAP | GOURMET FOOD | SKIN CARE | WORKSHOPS

Stella Bella Wines Stella Bella Wines cleaned up at the 2018 Margaret River Wine Show in November winning an extraordinary six trophies. It was the culmination of a dazzling year of wine show success including a trophy at the Royal Melbourne Wine Show for the 2016 Suckfizzle Sauvignon Semillon, the Best Margaret River Chardonnay Award for the 2017 Suckfizzle Chardonnay and three trophies at Wine Show of Western Australia for the 2017 Shiraz.

So what makes this small winery such a success story?

Winemaker Luke Joliffe explains. “Our vineyard management and winemaking has certainly evolved over the past five years. Our philosophy is to make distinctive southern Margaret River wines in the Stella Bella style which enhances the strengths of individual vineyard sites through thoughtful and attentive winemaking and viticulture. We like to keep things simple.”

Luke considers Stella Bella’s southern Margaret River vineyards to be a really important part of their identity. Given the Margaret River wine region is 100km long from north to south, there is significant variance in both climate and soils. The cooler southern vineyards generate aromatic, precise whites and elegant, detailed reds. Luke demurs from saying that the southern Margaret River makes better wine; more that they are distinctive.

Luke joined Stella Bella in 2007 and took over the reins as senior winemaker from founder Stuart Pym in 2013. Luke’s early studies and career were as a viticulturist which is why he is a believer in the maxim of “great wines are made in the vineyard” rather than in the winery.

Stella Bella offer wines at four different levels: the Luminosa Cabernet and Chardonnay at the pinnacle, followed by the single vineyard Suckfizzle range, then the Stella Bella range and the entry level Scuttlebutt wines for everyday drinking.

Sitting outside that hierarchy is the Otro Vino range meaning ‘other wine’ in Italian. This is a small batch range of wines described as “adventurous, creative, exotic, and hand-crafted”.

The cellar door is open daily. Bring your own picnic and enjoy Stella Bella wines on the lawn overlooking the vines.

For more visit stellabella.com.au

SOAP FACTORY & WORKSHOPS 135 Puzey Road, Wilyabrup WA | Ph. (08) 9755 6111

Open daily (bookings essential for workshops) margaretriver.com | SPRING 2019 www.vassevirgin.com.au

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Wine & wineries

Bikes and chardonnay

Looking to do something a bit left of centre? Park the car and jump on a bike to experience a trail with a difference. By BROOKE EVANS-BUTLER. Combining cycling and wine might seem a strange idea – but it is a perfect way to experience the best of the Margaret River region.

Paul Iles, owner/manager of The Hairy Marron (the go-to place for bike hire in Margaret River), says the development of a wine trial came about because of the realisation it was something tourists desired.

“We started sending people around to the wineries because tourists were asking for the option,” he says. “It is something available in other parts of the world and other parts of Australia and I think a bike winery tour is one of those things that tourists expect when they come to Margaret River.

“They know everything is here; it’s in close proximity to the town and that cycling around the wineries is going to be a great adventure to take part in. So we had to meet that demand and put something together.”

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The result is certainly a treat, with some of the gems of Margaret River wineries part of the trail.

“Cape Mentelle is the first stop on the trail, followed by Xanadu. From there they make their way to Voyager,” Paul says. “After finishing at Voyager the cyclists can decide how they are going pedal wise and how much time they have left. If they still have good pedal legs left in them we send them down the hill to Leeuwin. From Leeuwin they make their way on to the Wadandi track and on to a winery.”

If the thought of cycling to five wineries makes your legs hurt, not to fear – the trail can be customised to suit your requirements.

“When people come in to hire a bike we do a quick Q&A with them to ascertain who is in the group, their level of experience on the bikes, how often they ride and what riding destination they are looking for,” Paul explains.

“Many people say they want to ride to all the wineries and then we find out the last time they were on a bike was four or five years ago, or they haven’t got much experience. So we tailor the tour to suit the group. We want to give people the best riding experience we can, without over-extending them. We can also tailor the tour to two or three wineries if the tourists are timelimited. It is all part of the service.”

It’s good to hear from Paul that they haven’t had any issues with customers not being able to finish a tour because of intoxication. “The cellar-door staff at the wineries are very good at what they do with the responsible service of alcohol,” he says “And when you are on a bike, you naturally regulate your drinking if you know

Hand-crafted wines of Margaret River

Beyond the wine tasting If you love the idea of doing something a bit different but cycling isn’t for you, don't worry, there are various options to enjoy the wineries beyond the tastings.

Cape Mentelle’s Cameron Murphy says the options at Cape Mentelle include: that you’ve got a decent ride in front of you.”

Paul says there is no typical customer for the tour – with something to suit everyone.

“Sometimes it is a group of tourists from Singapore or some girlfriends down from Perth.

It could be a family group or a few couples on a weekend getaway. Even people who don’t drink are keen to visit the wineries to see how they operate and get a feel for the famous Margaret River region.”

“It is relatively flat and we have a lovely mix of bush and paddocks and vineyards,” Paul adds.

“The tourists get to ride past cows and karri forests; if you came to Margaret River and only had 24 hours, even doing the wine tour for half a day would give you a really good taste of what Margaret River has to offer.”

“Everyone has been very impressed with the quality of the wineries and the customer service they receive - they are very well treated at all the cellar doors,” Paul adds. “The good thing is it is a suitable activity for all price points with some wineries offering light meals and others full a la carte while some riders will take a picnic lunch with them on the bike.”

Paul says cycling tourism is the way forward, not only for wineries but for other like-minded businesses.

• Behind the scenes tours • Food and wine pairing experience • Playing a game of petanque (similar to bocce) on the courts at the winery • Movies at Cape Mentelle (the outdoor cinema season, which will run from mid-December to March).

“It is something we are going to see a lot more of as more people come for adventure tourism and want to interact with the environment,” he says. “Cycling tours are definitely going to be a staple of the future of Margaret River.”

“We think the cycling trails are a fantastic option for those wanting to get in a bit of exercise and fresh air and complement that with fine wine,” says Cape Mentelle estate director Cameron Murphy.

“I think people are now looking for an experience when they visit a winery – it is not necessarily just about the tasting,” he adds. “They want to hear more about the history of the wines and the story about the wines more than just lining up at a tasting bar.”

Flowstone is a tiny little grape grower and winemaker just south of the Margaret River township, in the beautiful Forest grove area.

Flowstones are formed with time and patience, to allow their true beauty and origins to be revealed, so too are our wines.

Cellar door visits can be arranged by appointment - call +61 (0) 487 010 275

flowstonewines.com

Wine & wineries

La

bella vita

YOU MAY BE FORGIVEN FOR THINKING YOU’VE STUMBLED INTO A LITTLE SLICE OF ITALY AT ARLEWOOD ESTATE AND, AS CASSANDRA CHARLICK DISCOVERS, THE GOSATTI-OWNED VINEYARD VERY MUCH KEEPS IT IN LA FAMILIA.

T

he day of my visit to Arlewood Estate, I turn into Calgardup Road and am greeted by a view that wouldn’t appear out of place in a European rom-com. Glorious sunshine casts rays over rows of olive trees, a stretch of silver poplars framing the grove. In the next paddock, baby lambs are frolicking while busy winery workers are pruning vines in readiness for the next stage of growth.

The estate is very much a family affair at the core of the Gosatti family. Garry Gosatti purchased the current property in 2008, where the winery is now located. With their home overlooking the vineyard, olive groves, and farming pasture, it’s easy to see why Garry’s son and partner, Jordan and Paris, are happy to hold the fort in between family visits.

“After we won the 2017 Halliday Dark Horse of The Year Award we decided to open up the cellar door officially,” says Paris.

“Prior to that we were only open for private tastings and on Saturdays when Garry could be here.

So that’s when I really started in cellar door – almost three years ago now, and I haven’t looked back.”

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It’s clear that country life suits Paris as she welcomes me into the cellar door.

“Take a breather and relax, that’s what we are all about. Often our visitors arrive just one at a time so it’s never crowded here. We can give everyone lots of attention.”

After meeting Jordan, it didn’t take much convincing to swap her Melbourne high heels for working boots.

“Every day I’m learning something new, especially with the sheep and the farming aspect.

I was assisting a lamb’s birth the other day. It’s these crazy situations you get yourself into. Jordan actually studied viticulture, and he’s taught me a lot about how to look after the vines. We just get out there and make the most of it – what’s the worst that can happen?” she adds with a laugh.

The estate is intimate and family run: the long table for tasting holds a maximum of 10 people at any one time, and the Italian connection flows throughout.

“Garry learned about the winemaking that his grandfather and great grandfather used to do. He relocated the family for 15 months to Northern Italy to retrace his Italian roots, and immerse them all into their way of life back when Jordan was just a boy.”

There are three tiers of wines, and all are interesting in their own way.

“The Villaggio ‘village wine’ which is light, low in alcohol, really fruit driven, just fun and in both a white and red. The Arlewood range is in the classic Margaret River style and then La

Bratta, which is our experimental line. These are quite European in style. Bigger, bolder wines and multilayered. We don’t make them every year, they are made in only our best vintages and they really benefit from food – which is where the idea for chocolate pairing sprung from.”

Launching in March earlier this year, the La Bratta Experience has proved to be extremely popular.

“It’s kind of unusual, a bit funky and a bit different and that’s what I like about it.Yes, we could serve the wines with cheese or meat, but I think chocolate is just fun. Everything is custom made: the stemware, even the dishes for the chocolates are made by local artist Deanna Mosca just for us. It all comes together and partnering with someone local like Temper Temper, a family run business too, works. They

Additional tasting experiences

are so adventurous! We are actually coming up with a new chocolate combination next week – so it’s continuously evolving. People always get a different experience each time they visit.”

Which is handy, as the estate has a large number of repeat visitors. No two trips are the same: from new release, small batch wines, to different chocolate and wine pairings, though to sunset vineyard tours and tastings. There is clearly a passion and excitement from the family for their business and delicious products.

“It’s awesome that l get to be hands on and show off the end result in the cellar door. We are all very involved. I love it. It’s our livelihood.”

And with that, it’s time for an afternoon of pruning the chardonnay block.

Bookings: margaretriver.com/members/arlewood-estate/ Open Hours:Thursday - Sunday from 11am Free tastings for the Villaggio and Arlewood Range.

It's beer at it's finest.

Fun, thrills, adventure and refreshing alcoholic beverages await you at our Breweries.

The La Bratta Experience $10 per person Two exotic wines + two alternative chocolates from local Chocolatier Temper Temper. By the fire pit on Saturdays (weather permitting)

DOLCE VITA The La Bratta Experience at Arlewood Wines gives visitors the chance to sample wine and chocolate in one sitting.

Brewery and Restuarant 4259 Caves Road, Wilyabrup Cheeky Bar 44 Commerce Road, Vasse

cheekymonkey.com.au

Nature & Environment

GET SOME SERIOUS TRAVEL INSPO VIA AQUABUMPS, AN EVERGROWING ONLINE COMMUNITY DEDICATED TO BEACH LIFE FROM COAST TO COAST.

BY DIANNE BORTOLETTO.

Y

ou may have seen the incredible images posted by Aquabumps on their popular Insta feed.

Images of idyllic, quintessentially Aussie coastal drone and land-based shots, from Denmark in WA's south to Bondi in New South Wales.The passionate virtual community also has a website that attracts 150,000 unique readers every month and a social media community with over 120,000 followers on both Instagram and Facebook. That’s some serious reach.

You'll find images of waves, surfers (good and bad), swimmers, sunrises and whatever happens in the early hours down the beach every weekday. The creators are Bondi-based but have traveledl to Italy, Rio, Hawaii, Tahiti, Maldives, Indonesia, Fiji and beyond to feature other epic beaches. Uge (as in Eugene), his wife Debbie Tan and their two boys recently headed to the Margaret Region, ready to travel through the south, lens in hand. I got in touch to find out more.

DB It looks like you had so many epic stops during your recent visit to the Margaret River region, from Busselton to Hamelin Bay.What were some of your highlights?

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DREAM SCAPES Some of the images taken of the Margaret River region taken by Uge Tan of @aquabumps are truly stunning.

Beach and beyond

UGE This trip was without a doubt one of the best trips we’ve done as a family. There is so much to see on this part of the WA coast – Margaret River was a highlight. The surf was pumping when we were there – offshore, big swell. There’s space and nature for your kids to explore uninhibited. We live in Bondi where you have to watch and be on all the time with your kids – here, you can truly relax and let them be a free. There’s amazing restaurants – food and wine.

It’s world class – I don’t think we had an average meal the whole time we were there.

We loved that there were so many things to do and see – in one day we’d be up at sunrise on Smiths beach, then a magical trek and swim at the Aquarium, a local secret swim spot.

Then off to Monkey Business (we all loved this as a family), lunch at a winery, take your pick they are all sensational, and sunset at Canal Rocks. That, to us, was a perfect day.

Margaret River town and Prevelly were another Tan Family highlight – the raw isolation of this coastline we loved. We watch the sunset at Gas Bay, where there was a pumping wave and spent a few hours at the skatepark in Margaret River town, which was awesome for the boys.

The White Elephant Café on the beach here is a must, for the food, the view and the vibe.

DB You’ve travelled far and wide around the world taking photos of great surf, what makes the Margaret River region stand out to other coastal regions?

UGE It’s the low crowds, the powerful surf and the myriad options. No matter what the conditions you can always find a decent wave.

DB Can you describe some of the places you photographed and some of the places you featured on your blog/daily news and why you chose them? What makes them shine through the lens?

UGE Bears for the pumping waves and vast raw coastline. Cape Naturaliste for the light and the waves. The Aquarium for the bluest, clearest water and where the rocks meet the sea.

Canal Rocks for the rock formations and the light at sunset. I had packed my camera away and then it lit up the brightest pink I’ve ever seen so had to run back and unpack it. Cloud formations at sunset can surprise you right at the last minute. I love that.

Injidup. I shot Taj here because there was a good swell. There were no other people in the water and the wave barrels. Magic at first light, I swam out here in the dark.

Quindalup, the boat ramp at sunrise. I wanted a structure in the shot against the reflections of the water in the morning light.

Gas Bay for the remoteness of this coastline

and beach and the warmth of the colours at sunset against it.

DB Out of the ocean, what were some of your favourite places to photograph?

UGE The maze at Amaze’n, the wineries and Canal Rocks were highlights.

DB Uge, you’re from Perth.What were some of your childhood memories of Margaret River? Has it changed much? What were the notable differences to visiting Margs as a kid and your recent trip?

UGE You know what, it hasn’t changed much, the beaches and the coastline are the same.

Dunsborough town has changed a lot, I couldn’t believe the cafes and shops and options for eating.

My childhood memories of Margs were walking for miles with my board to different beaches to get the best waves as I didn’t have a 4WD. Sleeping in the back of my car and waking at sunrise to surf.

DB Can you describe some of the places where you ate and drank? What stood out and why?

UGE There are plenty of places for a beautiful long lunch in vineyards. Our picks were Amelia Park (for very fine dining – not so suitable for kids perhaps), Barnyard, Wild Hop Brewery and Aravina Estate. Food wise, we loved the Dunsborough Bakery, The Merchant and Maker and Meelup for great coffee and takeaway food.

DB Did you get a chance to catch a few waves? If so, where did you surf and how was it?

UGE You know what, I took a board, but didn’t get the chance to surf. There was so much to shoot and see and do with the kids that I couldn’t pull it off. But I’ll be back – I love to surf Bears and Injidup.

DB If a friend was to travel to the Margaret River region, where would you tell them to surf?

UGE Injidup, but it all depends on the winds and the conditions - that’s the great thing about Margies, there’s always options.

DB If you had a spare two hours to spend in the Margaret River region without your camera, where would you go and why?

UGE I’d swim with my family at the Aquarium, have lunch at a winery, surf many of the amazing waves and watch the sun set at Canal Rocks.

DB Three words to describe the Margaret River Region?

UGE Raw, untouched, country.

DB How did the name Aquabumps come to be?

UGE I started out as a surf photographer – Aqua stood for water and bumps for waves! I have evolved over the years as photographer and now shoot more beach life – but surf is still in our DNA. Visit aquabumps.com.au or @aquabumps

Everything you need for a sustainable stay

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Join us online for upcoming retreats and happenings. www.margaretriverretreat.com.au

Nature & Environment

Every bite tells a delicious story Sate your appetite and gain a deeper understanding of this culinary haven as you take a walking brunch tour along the main street of Margaret River.

By DANIELLE COSTLEY. Images by ELEMENTS MARGARET RIVER.

T

he table is overflowing with a delectable selection of traditional Italian biscuits and the coffees are in abundance when I arrive at the Hairy Marron café for a four-hour brunch tour. Perhaps I should have eaten a smaller breakfast, I wonder?

It’s 9.30am and the Claudio Biscotti delicacies are quickly devoured by our tour group as we sip on coffees, immersed among the towering forest and blooming wildflowers on the banks of the Margaret River.

This is the first stop on the Walk Talk Taste Tour – and I am salivating at the thought of what goodies await on this gastronomic journey.

There is a diverse mix of Perth, national and international visitors on this tour – and while we have differing backgrounds there is one thing we all share – a genuine passion for food and wine.

Soon, we are immersed in the town’s rich history at the original settlement. Tour operator Kellie Tannock, explains the depth and diversity of the region’s food story as we are shown the early settlers' cottages.

“This environment has essentially been a grocery store for nearly 50,000 years, since its occupation by Indigenous Australians,” she explains, while expertly slicing thick pieces of a kangaroo and emu chorizo known as the Coat of Arms for our next snack.

“The pioneers worked so hard to clear the land and make it fertile for food production, and unfortunately are no longer around to enjoy the spoils of their hard labour. By sharing their stories on this tour, it helps provide a deeper understanding of why Margaret River produces such incredible food and wine.”

FOOD IS A WAY OF LIFE As we amble through this charming township, Kellie shares the secrets of her favourite spots to eat and drink in the region.

“The places we visit must speak of regionality and reflect the quality produce that the region is renowned for,” she reveals.

The morning sun casts its warm rays over us as we sit in the patio at the Golden Café and are served smashed avocado with a selection of

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condiments, all made on-site. In fact, the food in this café is so fresh, there isn’t even a freezer in sight.

Delicious swirls of freshly made ice cream at Millers Ice Creamery follow, alongside a glass of unhomogenised milk which still has a thick layer of cream on top.

Making cold-drip coffee requires considerable patience and, at Sidekick Café, this traditional technique has been mastered with its eight-hour blend. This is a drink to be savoured, especially as

FOOD, DRINK AND FRIENDS Join the Walk TalkTaste Tour and you'll learn about the region's food and drink influences - and make friends into the bargain

chardonnay. We sip on our wine and enjoy a light lunch of freshwater marron with finger lime caviar, and a slab of beef brisket that’s been gently roasting in the smoker all morning.

I’ve lived in this region for over a decade and have never had so much fun on the main street. Each step has been a discovery of flavours and regional influences and it is easy to see how Margaret River has become a mecca for exceptional food and wine.

JOIN THE CAPE TO VINE TOUR it is served while tasting a selection of Bahen & Co. chocolates.

EVERY PLACE HAS A STORY TO TELL Happily buzzing from a morning of coffee, sweet and savoury treats, it is now time to get serious.

Midday has arrived, which means it’s officially wine o’clock as we arrive at the Margaret River Collaborative, where a combination of local

cheeses are served with Amato Vino wines. It is refreshing to taste such an interesting wine line-up with thoughtfully paired soft and hard cheeses from the region.

This foodie tour oozes local charm, enriched by the warm welcome from Settlers Tavern owner Rob Gough, who swiftly whisks us away to his award-winning wine cellar.

Our culinary experience is nearing an end, but not before Rob pours us a glass of

Experience the power of the Indian Ocean and the unique and pristine flora and fauna of the region on this walking tour with track specialists, Cape to Cape Explorer Tours. After working up an appetite exploring the wonders of the track, indulge the senses at the Vasse Felix estate with the Epicurean Tour. The experience completes with a walking journey through the original vineyards of Margaret River.

8.30AM - 4PM WEEKDAYS, $495 per person.

Visit vassefelix.com.au margaretriver.com

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Nature & Environment

10

ways to experience wild flowers this spring The land has exploded into life - Cassandra Charlick suggests ways to make the most of this colourful time of year.

Images by SEAN BLOCKSIDGE & HANK DURLIK

IMAGES (this page) SEAN BLOCKSIDGE

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GO SLOW

PACK A PICNIC

This is the number one secret to a successful wildflower hunt. Whizz along the trails and you’ll miss the small details, like those beauties peeping in between crevices, the blazing colour in the distance and the gentle nodding of blooms in the breeze. Got kids who want to race ahead? Why not make a game of it? A wildflower bingo of sorts: they’ll be at it for hours.

Nobody can focus when tummies are grumbling.

Be sure to gather up a feast from local producers and set off on a bushwalk with supplies for snack time.

Margaret River Farmers Market is an ideal start to the day if you are hiking on Saturday, otherwise The Larder, Gourmet Food Merchant, Blue Ginger, Happs Winery and Maker and Merchant all have meals to go and ample picnic ideas.

PARK YOURSELF

SIP, SWIRL AND SNIFF

In the midst of springtime you don’t need to get your shoes dirty with mud.You can spot flowers smack bang in the middle of town. Grab a coffee and stroll through a park. The Waljin Aboriginal Gardens in Busselton hug the Vasse River and is filled with plants used by the local Aboriginal people. Waljin actually means ‘Rainbow Girls’ and the walk was designed by local Nyungar, Mitchella Thompson. Take a trail from Rotary Park in Margaret River to catch some flora, or take a stroll along Wallcliffe Road for a colourful roadside spectacle.

That’s wine we are talking about – not the flowers. Why not relax with a glass of wine at a flower-filled cellar door? Savour the floral aromatics of a glass of sav blanc while you gaze out towards a display of colour. At the northern end of the region you can find Happs Winery filled with natives. A little further towards Margaret River you’ll find Passel Estate. Get set for a magnificent display of kangaroo paws down the driveway and grevilleas that are in bloom year round. The view from the deck is filled with plenty more natives that have been planted thanks

IMAGES (this page) HANK DURLIK

to the estate’s conservation efforts. Leeuwin Estate, House of Cards and Flor Marché are a few more cellar doors for the map that edge onto bushland or have native filled gardens.

GET A GUIDE You’ll be happy to be led down the garden path when it’s by someone with insider knowledge.

Especially when the garden path is as large as the Leeuwin-Naturaliste National Park. Sometimes there is simply no replacement for an expert in the field. No guide book, audio recording or smartphone app can point out that rare orchid you almost stepped over, or take you around the next corner where the hidden blooms are in abundance. Get a feel for the real Margaret River with a born and bred true local guide, Hank Durlik and step into his luxury four wheel drive to experience the hidden gems you wont find on your own.

HIT UP SOME HERITAGE Ellensbrook House plays an important part in the history of Margaret River’s development and you’ll be treated to a bountiful display of flora on one of the walking trails when visiting. Jinni Wilson from Earth Sea Star also has a special tour for flower fans. The ‘Georgiana Molloy Wildflower Tour’ traces the steps of famed botanist Molloy.You’ll be treated to unexpected insights thanks to Jinni’s experience as an anthropologist, writer and guide in the region.

TAKE TIPS FROM THE EXPERTS Go where the pros go and you’re guaranteed a striking display of native floral colours. Sean

Blocksidge from Margaret River Discovery Co. shares his excitement. “I LOVE this time of the year. My advice is just go searching, that’s part of the fun. Anywhere there has been a fire in recent years is often the best.The bush on Burnside Road will be looking awesome this year.The pimeleas around the Moses Rock are often stunning in October. One of my absolute favourite spots is the section around Wilyabrup that we get into during the Discovery Tour. Epic displays that last for several weeks. They are hard to find without local knowledge, but worth the effort!”

HEAD UNDERGROUND Journeying underground to a cave might sound like an odd way to discover wildflowers; but when you visit Mammoth Cave in the south of Boranup Forest you’ll do just that. After a selfguided trip through the crystalised chambers, you’ll finish the tour strolling the boardwalk through the giant marri forest complete with abundant displays of native flora. Take the time to explore this part of the region. Boranup forest is an orchid lover’s dream. Don’t forget your camera.

REWARD YOURSELF Want to see the wildflowers but you’ve only got a day or two in Margaret River? Of course, you also need to fit in all that wining and dining that the region is famous for. The solution? A half-day adventure with local legend Gene Hardy form Cape to Cape Explorer Tours. Tackle his Cape to Vine tour and you’ll be treated to a guided hike through some of the coastal wildflower hotspots, before heading ever-so-slightly inland to refuel and refresh at Vasse Felix. Follow that flower foraging with a winery tour, wine tasting and a luxurious three-course lunch. A vineyard tour gets you back in the fresh air before heading home for a welldeserved nap.

GRAB A MAP It may seem obvious, but with the advent of smartphones people often forget that the best walking and hiking trails actually need more than just Google. Pop into one of the region’s visitor centres and chat to a friendly staff member. They’ll provide you with the right map for where you want to go, or point you in the direction online at margaretriver. com to download it on your phone.

VASSE FELIX

MARGARET RIVER’S FOUNDING WINE ESTATE TASTING BAR • WINE LOUNGE • RESTAURANT • THE VAULT • ART GALLERY • TOURS Open Daily 10AM - 5PM Caves Road (Cnr Tom Cullity Drive), Cowaramup WA 6284 Phone 9756 5000 Restaurant Reservations 9756 5050

Nature & Environment

Water world

Five things you didn’t know about Lake Cave and why it is a must-do for your down south escape

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Lake Cave is the most ‘actively dripping’ cave in the south west.

It’s the only cave on the Leeuwin-Naturaliste Ridge that has a permanent lake.

The cave is one of the deepest in the region, with entry access through a spectacular doline - a large hole in the earth’s surface.

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You’re invited

BEHIND THE SCENES

4 5

The crystal suspended table hanging from the cave ceiling weighs up to five and a half tonnes, and it is thought that this may be the only decoration of its kind in the world.

One of the formations is representative of a dragon, which Chinese visitors find particularly auspicious.

Going underground At Lake Cave, descend down the 325 steps on a beautiful journey past towering karri trees to the sanctuary of the forest floor, where you’ll enter the deepest of the Margaret River caves and find fairytale formations reflected in the subterranean lake.

Peer over the balcony of the viewing platform and down through the glass floor into the forest canopy below.

Learn all about cave formation and features in the Lake Cave Interpretive Centre's display.

Venture to the furthest point in the cave for a unique experience as cave formations are revealed in a new light.

Tickets can also be purchased at the cave site or at the Margaret River, Busselton or Dunsborough visitor centres, or visit margaretriver.com.

Photography is allowed.

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 0812 or email cellardoor@capementelle.com.au Visit www.capementelle.com.au to book online

Nature & Environment

BEEKEEPING IS REWARDING IN MORE WAYS THAN JUST A DELICIOUS SUPPLY OF HONEY, AS JANINE PITTAWAY DISCOVERS.

H VE M NDS Y ou’ve heard of being stung by a bee, but how about being bitten by the beekeeping bug?

Myles Happ, from Icon Honey in Anniebrook, and Alyssa Clark, from Pure & Local in Yallingup are passionate beekeepers and it’s become far more than just a hobby. If, like them, you become bitten by the bug, chances are it will become a way of life.

It seems beekeeping changes the way you look at the world around you.

“Once you start keeping bees, you’re watching the weather and you’re observing the hive and you’re looking at your environment,” Myles said.

“All of a sudden you see everything. It’s like this veil gets lifted, you watch your local environment and become much more in touch with all of the natural world around you.

“For me as a man, it’s been a massive opportunity in personal growth, and it’s very human. Beekeeping connects you to people.”

Myles’ initial interest was sparked by spring hayfever. Eating local honey is thought to assist in reducing hayfever symptoms. Fast forward four years and he is now a commercial beekeeper with a huge sense of responsibility as caretaker for thousands of ‘babies’.

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He’s a man on a sweet mission, sometimes driving hundreds of kilometres to give his bees the best pollen sources available. In winter he moves hives around the state to Cervantes, Kojonup and Northcliffe for the best results.

While a backyard beekeeper doesn’t need to go to these lengths to produce honey, Myles does believe you need to do some legwork.

“It’s like keeping chickens.You can give them food, but if they don’t have water, they won’t lay eggs. And with the bees, they don’t require us to find food or water for them technically, but you do have to have a basic aptitude for it and show a certain amount of interest in it.”

Alyssa started beekeeping about seven years ago when her husband’s grandfather Jim began teaching her.

“He’d been taught by his father and so I feel very lucky to have had about 80 years of backyard beekeeping knowledge passed onto me!

“I started selling honey about four years ago and added hive management and teaching services in the last couple of years.”

She said the time required to properly care for a beehive varied throughout the year.

“During spring and summer, about one hour per hive per fortnight. During the colder months less time is required and inspections may be spaced a little further apart,” she said.

“I highly recommend that anyone beginning beekeeping takes some time to learn about what’s involved. In spring and autumn there are plenty of beginners classes which provide hands on experience and connections with other beekeepers.

“Consider joining the WA Apiary Society (WAAS) who hold meetings in Perth, Bunbury

and Margaret River.”

Alyssa said bees could survive in almost any location and keeping two hives was the best place to start.

“Hives can be placed on rooftops and small balconies to farm paddocks or forests. Most local councils have regulations regarding the keeping of bees.

“Hives should be located in a sunny position away from prevailing winds. A permanent water source close by and of course plenty of nectar and pollen available, preferably year-round. Bees will forage up to five kilometres away so keep in mind that all of the flowers don’t have to be in your own backyard.”

Keeping bees in your garden will improve the quality of produce from your veggie patch and fruit trees. Bees assist with pollen transfer, and the fruit will improve with the pollen that’s transferred.

Both agreed one of the best rewards was observing your bees in action.

“I usually recommend people set up their hive in such a way as they can sit and watch the bees coming from their veranda or their cup of tea place,” Myles said.

“If you can get the sunset such that they’re flying across the sun or in the morning where you can see that low light, that’s the go.”

Setting up two hives will cost you up to $1,200. “One hive is cheaper than a puppy,” Myles said, “And you don’t have to buy food.

But you do have to do some maintenance.

You might also want to factor in the cost of protective equipment, or, like Myles, make do when you start out. “For a bunch of years I

leave some honey for the bees. Myles advised the 50:50 rule. Two hives can produce anywhere from 20 to 40kg of honey per year.

Hitting a sweet spot?

Book in for Alyssa’s BEEginner Beekeeping courses at www.pureandlocal.net, or take a beginner’s beekeeping workshop at Fair Harvest Margaret River with Dunsborough beekeeper Luke Fulton.

Buy beekeeping equipment from Myles online or purchase his delicious honey at nudehoney.com. au/icon-honey/, or put your name down to order a nucleus colony.You can also taste and purchase Icon Honey at 749 Caves Road in Anniebrook. ­

kept bees with a mosquito net, a hat, a pair of $2 rubber gloves from Coles and sticky tape.You learn not to wear wool or anything that the bees can get their feet stuck in.”

Spring is a good time to set up your new hives and you should start producing honey in about a year. “If you set up hives in spring you may get a harvest in the following spring,” Alyssa said.

“Before this your bees will usually need to keep all of their honey for themselves so that they can grow in strength.”

When it’s time to harvest, you should always

FAST FACTS ABOUT LOCAL HONEY: The south west produces beautiful honeys from the marri, jarrah, peppermint and mixed wildflowers from our forests.

Jarrah trees only flower once every two years and they don’t all yield nectar so it’s possibly as difficult a honey to get as you can get and high in demand.

Karri trees flower every five to seven years, so it makes a very special honey.

If you want to make a karri honey you have to be super prepared.

Finding enough blackbutt trees to make a blackbutt honey is the biggest challenge!

Redgum is an amazing health honey.

According to Myles, it’s been the ugly sister to jarrah, but It’s equally as healthy. Because it crystalises and jarrah doesn’t, people don’t tend to choose it. Crystalisation is fine, it just looks different. Redgum has all the antioxidant, antibacterial properties that jarrah has and it’s easier to produce because redgums are more plentiful.

TASTE 30 YEARS OF HISTORY. MUSEUM WINES AVAILABLE NOW AT CELLAR DOOR. Margaret River Cellar Door 543 Miamup Road, Cowaramup Open 10am - 5pm daily

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W W W. H O WA R D PA R K W I N E S . C O M . A U

Nature & Environment

start 'eM

young WITH NO LESS THAN 19 SURF BREAKS IN YOUR MARGARET RIVER REGION, THERE ARE A FEW GOOD SPOTS TO TEACH KIDS WHERE TO SURF. DIANNE BORTOLETTO ASKS THE EXPERTS. Images by SURFING WA/WOOLACOTT

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F

or the past 25 years, former pro surfer Josh Palmateer, 49, has been teaching people to surf from as young as four and as old as 88. At his surf school, Josh Palmateer’s Surf Academy, he tailors his teaching methods to suit the individual, even in group lessons.

“Sometimes kids are a little nervous and that’s totally normal. We’ll allocate a coach to them and sometimes that might mean sitting back and watching the other kids for a while, or just spending time getting comfortable in the water,” Josh says.

“We always start with surf safety, ocean awareness and knowledge, things like identifying rips, explaining how they work, pointing out the shallow sand bars, teaching them how to fall off their surfboard safely and get back on.

“Then do some practise on how to quickly go from lying down to standing on a board and there’s

different methods for different size people, fitness levels and those with dodgy knees and the like.

“By identifying the dangers in the ocean that they are going to face, by educating everyone how to enjoy the surf and stay safe, their confidence grows, they have a better feel for it and aren’t as nervous.

“We go through how to control the surfboard, how to enter the ocean carrying a board, how to turn around and paddling, also landmarks so they know where they are in the ocean and know where to stay.

“With the little ones between four and six years old, we do a bit of a safety talk, have them do an activity, go back to the safety talk, another activity – they have shorter attention spans and won’t sit still for long.”

Josh teaches many school groups who have surfing or outdoor education as part of their

Top tips • Slowly build up confidence in the waves by letting them play.

• Teach them about ocean safety.

• Enrol them into a few surf lessons with the professionals.

curriculum, anything from a group of eight to 180 kids.

Surfer and mum to two boys aged 10 and 12, Jane Seman says the key is to let kids build confidence in the water.

“I took up surfing in my twenties, but my boys have been at the beach with me since they were born and have always played in the waves and the ocean – they got their first boogie board when they were about five years old, first foamy at four and six, and their first fibreglass board when they turned seven,” Jane says.

Now, Jane and her boys go out surfing together all the time and surf the same waves.

“Between the three of us, one always wants to go surfing and we amp each other up. Jake (12) is out surfing at Main Break and just has no fear.”

Jane’s advice is to start with letting kids get comfortable in the water at their own pace, then introduce some sort of board like a boogie board.

“Also let them get smashed in the waves without boards at River Mouth and at Gnarabup.

My boys just love the wipe outs, they come away laughing, they really enjoy getting tumbled in the ocean - they genuinely think it’s awesome. It’s an early experience of playing in shore dumps, getting smashed, having a ball. Their memories and experience of that are positive which helps

STRINGS ATTACHED

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them learn and understand the ocean.

“It’s also important not to push them too hard to surf straight away. Let them learn, get confident and have fun in the ocean first and it doesn’t matter if they are surfing or not.”

Jane, who incidentally is the ranked third in the world for women’s wave sailing, says both of her boys did surf lessons with Josh through their school.

“Sometimes kids will listen to a coach or teacher - someone that isn’t mum or dad,” Josh says.

Gaining confidence and learning about ocean safety is hugely important in a place like Margs where the surf breaks are famous for being big, powerful and raw, one reason why it’s on the World Surf League Championship Tour, the sport’s top tier. And there’s a lot of deep water out there.

“For beginners and first timers, we go into a beach break situation, the Margaret Rivermouth, Grunters beach, where there’s no rocks. When it’s big everywhere else, Gnarabup Beach has waist high waves which is perfect for beginners.

Intermediate surfers go to the same beaches as

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DELICIOUS SEASONAL BREAKFAST & LUNCH NEW SUSTAINABLE SEAFOOD MENU

well as reef breaks like Huzzas, inside Grunters on the reef, and the advanced surfers, well, they can do anywhere,” Josh says.

Jane says that once the kids have some ocean confidence, start slowly and start surfing small waves.

“When they are really little, Joey’s Nose at Kilcarnup is great, it has a sandy bottom and is really shallow,” says Jane, a marketing consultant at Think Tribe.

“Inside Grunters is awesome, it’s almost so small that most adults don’t go there, it peels really well, perfect little reef break, one of the best.”

Best beginner surf breaks • Rivermouth • Joey’s Nose • Inside Grunters • Huzzas

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Active & adventure

A sense of

adventure

N

ame one other place in the country where you can ride your mountain bike for a couple of hours through sky high karri forests, sweeping vistas of farmland and undiscovered stretches of uninhabited beach. Did I mention you’ll also finish your ride smack bang among rolling vineyards with your pick of world class wines, award-winning restaurants and more craft breweries than you can shake a stick at?

Michael ‘Brookesy’ Brookes has called Margaret River home for 21 years and agrees.

“The Cape To Cape (C2C) is the ultimate mountain bike holiday. A trip to Margaret River is the best mountain biking destination Australia has to offer.”

And he would know.

“The first C2C race started in 2008. They were marking courses behind my house in the bush near Mammoth Cave. Mountain biking is my life, so naturally I got talking to them and

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Two of the most loved adventure races take part in the region this spring.

Cassandra Charlick chats with some of the names behind the scenes that make it happen.

they invited me to the pub. Our friendship started that day and I’ve been a part of event team since. I actually rode my first C2C race in 2009 - there weren’t many of us, just over 100 riders. I do a lot of the preparation of the trails including the exploring and mapping of them. I’ve watched it grow to 200, 400, 800 riders - and numbers are now at over 1,400.”

The race itself is a four-day, multi-stage event.

“It’s grown to become the biggest of its kind in the southern hemisphere, and with good reason.You ride 50-60km a day and can take anything from a couple of hours to five or six hours. It doesn’t matter.You just have to get out there and have fun on your bike.”

The Cape to Cape is achievable for everybody from beginners right through to the fastest in Australia.

“The adventure on the bike in the morning becomes an adventure off a bike in the afternoon. It might be smashing pints with

some of your mates, or sipping on a glass of chardonnay or eating some good food: we’ve got wonderful restaurants.”

It’s not just the number of riders that he has seen improve each year.

“Each year the course just gets better and better,” says Brookesy. “I help remap it and change it, making the ride better.Visually it’s about bringing in as much of the environment as you can. I’m focused on eliminating the boring gravel roads and then bringing in more scenery.

Long distance views of valleys and the ocean and forest, better routes through the vines; and connecting those in a 40-50km race loop. It’s so people get to soak in as much on the region in a half-day ride and making sure it’s challenging enough for the pros, plus manageable for first timers. It’s about balancing elevation, distance, different trail types; and then clearing and marking them. There’s a lot of work. We roll out 200km of trail and there is lots of tidying up to do after the winter storms. Some of it is on private land and to open up those areas to people once a year is pretty special for riders.”

Bike riding isn’t enough, you say? Think you’d like to run and paddle out on that water too? Then it’s your last chance to give the Augusta Adventure Fest this year. Event cofounder Sam Maffet shares more.

“This year is the best of the best. We’ve brought back the more popular bits of all courses to really showcase the region one final time.

We’re also organising a party, live music and free beer at the finish line.”

You’ll be able to mountain bike, run, kayak

and swim your way through Augusta’s pristine natural beauty.

“It’s unique in the fact that competitors of all abilities can compete side by side. From the best multiport athletes in Asia Pacific who race for a solo win through to families and teams of mates out for fun, they are all having a crack and get into the spirit of the landscape and encouraging one another to achieve their goals no matter how fast/slow they are. There are so many highlights, but the start out at the lighthouse has always been a favourite.”

He adds: “The Western Australian crowds have always been the most enthusiastic and supportive of all the races we organise. The competitors love coming down to do the event and bring their enthusiasm, energy, friends and families with them which makes for a great race atmosphere. In addition, the Augusta community have always been very supportive. They say that the event has really put them on the map as an adventure tourism destination. It has provided their kids with awareness and inspiration for outdoor sport and created a friendly, energetic and active community.”

It’s clear that there are many that will miss the annual event, but with such a following is it definitely gone for good after this year’s race?

“We are currently working on some ideas for a new event in the south west that we are really excited about. Further details will be announced at the 2019 Augusta Adventure Fest.”

Lace up your sneakers, it’s time to start training.

Visit margaretriver.com for more info.

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Active & adventure

the

MANE event SEEING THE MARGARET RIVER REGION ON HORSEBACK IS ONE OF LIFE’S GREAT PLEASURES. CASSANDRA CHARLICK GOES RIDING.

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B

irds are singing, the sun is warming, and there is not a cloud in the sky.

All you need to complete the picture is a sturdy steed, and thankfully I’m in the right spot. The Margaret River region has several horse-centric hot spots, each with their own unique opportunity to get in the saddle.

First up is Jesters Flat, run by Paul Brennan whose background as a professional polocrosse player has developed the family farm into a riding paradise.

“We were dairy farmers and that’s not a great way to get too far in life. I bought dad out and we morphed things from struggling farm into a business in a vibrant tourism industry. Originally I was playing polocrosse for Australia and therefore toured overseas a bit. While travelling I saw great equestrian centres where you could stay and ride. I knew I was not too bad around people and great around horses, so thought I’d give it a go.”

Having grown from humble beginnings, six horses have now multiped to well over 60.

“Lots of people want to go riding when visiting down in the region. We have plenty of caves, surf, food and wine and after a few trips they start looking for something else.”

There are certainly plenty to pick from along with the regular day treks the retreats are proving so popular they often sell out in advance.

“We do anything from a two-day retreat to a full five-day trek. We’ve got the homestead but when the weather is nice, we pull out the glamping tents. All accommodation, food, wine and night-time entertainment is provided. People love getting outdoors.”

There’s no messing around, it’s all pretty straightforward for Paul.

“We’ve got three ingredients to success. 1) Good horses 2) Good people 3) Somewhere nice for a ride.You tick those three boxes and you can’t go wrong.”

It’s safe to say that the added extras at Jesters Flat do increase the feel-good factor after a ride: all guests are treated to a glass of wine, house-made dukkha and bread, and a toasty marshmallow around the campfire.

Just down the road, The Horse Resort provides a different type of experience for horse lovers on a stunning 320-acres of working farm filled with open pastures and natural bushland.

Starting out with a focus on horsemanship courses, training, demonstrations and agistement the Watson family started The Horse Resort about 10 years ago.

“All of our horses undergo a thorough period of liberty-based foundation training which includes them learning a lot about self-serving .../contd. p91

did you know?

Undalup Seasons

October and November is Kambarang season WHILE WE KNOW this time as spring, the traditional owners of Western Australia’s south west, the Wadandi 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,” he 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, Iszaac 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. margaretriver.com

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Active & adventure SADDLE UP The horses at Jesters Flat and The Horse Resort are suited to all riding abilities, and there are some gorgeous tracks to explore on horseback,

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ALL SORTS OF PEOPLE WANT TO RIDE AND IT’S OUR JOB TO HELP THEM ACHIEVE THEIR DREAM from. p89/...

and self-managing” says Tahita.

Any astute riding enthusiasts will notice three big features when out riding: all the bridles are bitless, saddles are of a dressage design, and none of the horses have metal shoes nailed on. Heard of barefoot running? You know, developing a natural protective layer and conditioning from kicking off the sneakers? Well, this is barefoot riding.

“Although they operate barefoot, we often use synthetic boots just as a preventative measure - especially if we are busy. Technically if you can use the horses a lot and they can develop calluses under their hooves then you can run them without boots. They would really need to do another 400km a week to really toughen up.”

Before getting out on the trails, you’ll enjoy getting to know your equine companion in the arena with some simple training.

“In the early days we thought: how are we going to set our liberty-trained horses up to do this without them losing their sensitivity, and becoming dull or disappointed in their job?

What we hit upon was first having clear initial instruction for the guests so they learn to operate the horse how the horses have been taught.

That way, the horses aren’t finding everything contradictory and then we also make sure they live as a mob, straight after a ride they will go back out to graze.”

The practice works. Riders from beginners through to experts experience a safe and thoroughly enjoyable ride.

“All sorts of people want to ride and it’s our job to help them achieve their dream. When it comes to the trail rides we get people who are absolute beginners through to people who ride regularly and compete. We make sure we tailor a ride to everyone’s level and give them an appropriate horse that will either go for them or is slow and quiet. We ask a lot of questions when they ring so we get an idea how best we can help them with their experience.”

Offering rides all year round, guides also go through thorough training and are not adverse to custom offerings.

“Sometimes we do really unique rides, such as wedding proposals. It’s a 100%t success rate so far!”

Age is also no barrier, with riders from as young as three through to 70 years of age looked after. “For those who have dodgy hips for example, we try and give them a slimmer horse. As long as they can get on and off we are happy to take them.”

The happiness factor is a two-way street.

Whether you are a beginner or grew up galloping, you’ll also be smiling when you to get back in the saddle down this spring.

Visit margaretriver.com for further information.

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Active & adventure

Surfers know the value of a good surfboard shaper - and Nathan Rose and John Dutt are among the best. By TOM DE SOUZA.

Surfers know where to head if their board needs shaping when they hit town - Nathan Rose and John Dutt’s warehouse is the only place to come if you’re serious about waves. By TOM DE SOUZA.

SHAPE SHIFTERS

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t’s lunchtime and there’s a big swell.

Outside Nathan Rose’s and John Dutt’s surfboard warehouse in Margaret River’s light industrial area, the small car park is crowded with five surfers, and more are filing in.

Inside, more surfers are browsing racks of second-hand surfboards and telling stories beneath a collage of surf-porn lining the walls.

From behind a glass counter, John Dutts, who runs Margaret River surfboard repairs, is smiling.

“Job security,” he says.

“The swell arrives, and so do the surfboards.”

Surfboard shaping, and, to a lesser extent, repairing are two crafts that have, in recent years, fallen victim to globalisation. But if solid surf is any measure of security, as John suggests, then Nathan’s and John’s jobs in Margaret River are safe as houses. This warehouse is one of the engine cylinders of the community.

The warehouse was built by legendary Aboriginal-Australian surfboard shaper, Maurice Cole, in 1995. Back then, the surfboard trade looked a little different. Surfers bought their surfboards only from local shapers, who had intimate knowledge of the waves they would be riding and hand-crafted every board accordingly.

Shapers were a dime-a-dozen, says Nathan, and they were pillars of the community.

“Yeah, there definitely were a lot more surfboard shapers back then,” says Nathan. “They still are [pillars of the community] now, but definitely more so back then.”

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Nathan began his apprenticeship with Maurice Cole in 1995, shortly after leaving high school. Typically, an apprentice surfboard maker would begin repairing surfboards, before graduating to sanding, then glassing, and finally shaping. But Nathan’s apprenticeship was a little unconventional.

“I actually did it totally backwards. Dave needed a young guy helping him out, and I started fine sanding his boards, turning the rails and finishing them off. That was crazy to start shaping for him,” he says.

“Then I started glassing my own boards at

home. In hindsight, it was the best way to learn – you stuff up and you know not to do that again, instead of being told to do it a certain way. Then I did repairs after all that.”

Soon after Nathan began his own business and set up shop in the warehouse vacated

by Maurice Cole, where he still operates from today. Through the 90s and early 2000s business remained steady, until new technology revolutionised the industry.

Shaping machines and software had been around since the early 70s, but they became prolific around 2007. They enabled a surfboard

design to be saved in digital format and emailed around the world. Shaping machines could then replicate the design to almost identical precision.

“That was a bit of a game changer,” says Nathan. “It took a few of the man hours out, and saved the body, the shoulders, and back, from all the constant grinding.

“When guys come and want a copy of a board they had, or want a board like their mate’s, it was just crazy trying to copy them by hand. There is so much work and so many measurements.You’re just slogging it out trying to make the exact same thing, whereas now, I’ve got it on file, and I can copy it very accurately.”

But, paradoxically, the machines that made Nathan’s job easier also hurt it. A shaper’s hardearned design could now be emailed across the world and mass-produced by machines and cheap labour in third-world countries.‘Pop-out’ surfboards, as they are known, were suddenly available at a fraction of the cost of a custom board.

turbulent industry.

“I’ve had to adapt, do more custom boards, and higher quality boards of a lesser quantity,” he says.

“I do a lot of guns, a lot of boards for Indo, a lot of good wave boards. I guess I grew up surfing the better waves around here so I’ve nailed down reasonable design for most of the waves, and my boards are a bit stronger, they’re built to last.”

Nathan shares his factory with John Dutts, who runs Margaret River surfboard repairs.

John came to Margaret River from Sydney on a permanent holiday 20-odd years ago, and fell into a job repairing surfboards for a local shaper.

He says he never looked back.

“It’s a lifestyle job,” he says. “I can surf in the FEEL GOOD FACTOR Nathan Rose and John Dutt's surfboard warehouse is a magnet for surfers in the region.

GALLERY Open 10am daily

(closed Tuesdays) T 08 9756 6371 www.thestudiogallery.com.au

BISTRO

But in many classic surf towns, Margaret River included, most local surfers still prefer to ride custom surfboards, says Nathan. These are high-end vehicles, the German cars of surfing, tailored to the subtleties of certain waves and local conditions and a surfer’s skill level and preference – whereas a pop-out is kind of like driving a cheap, Chinese-made assembly.

Nathan says the changes in technology completely eliminated the beginner market because, well, you don’t let someone who doesn’t know how to drive out on the racing track – and he’s had to adapt in order to prosper in a

morning and work in the afternoon. I would earn enough to pay the rent and bills, and head over to Indo for the winter or up north camping for a month. It’s ideal.”

John is 46 years old and has two kids now, but he still finds time to disappear to warmer waters for a few weeks each year.

Together with Nathan, he organises the Margaret River Foamlust festival, a showcase of local surf craft. Previous years have seen live shaping demos, and this year Foamlust hosted a stall at the Margaret River Pro in June, with a larger festival planned for later in the summer.

Lunch Thursday - Monday Dinner Saturday T 08 9756 6164 W www.thestudiobistro.com.au 7 Marrinup Drive, Yallingup, 6282

Art & wellbeing

FRET NOT WA’S FIRST EVER STRINGS ATTACHED FESTIVAL IS HEADING TO THE MARGARET RIVER REGION AND AS TOM DE SOUZA DISCOVERS, THERE ARE PLENTY OF TREATS IN STORE FOR FANS OF GUITARS, BANJOS AND EVERYTHING IN BETWEEN.

T

his October will see the launch of WA’s inaugural Strings Attached festival, a weekend immersion in the world of all things strings: guitars, basses, banjos, ukuleles, mandolins, and everything related.

The guitar community is a diverse and multi-tiered cultural phenomenon in its self,

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says festival director and professional musician Dan White. Guitar enthusiasts branch out into hundreds of different subcultures based on instrument choice, musical genre, and all kinds of combinations of the two.

And this festival is the first time in Western Australia all those people will be brought

together under the one banner, says Dan. “While there is an amazing guitar community in WA, until now there has been no event like this, on this scale, in our State. We wanted to put something on that would bring everyone in that community together to innovate and froth over guitars and all things strings,” says Dan. “There are so many different kinds of stringed instrument players, and they’re differentiated not only from the kinds of instruments they play – electric, acoustic, mandolin, strings come in many forms and you’ll find a large portion at the festival – but beyond that there are styles within the instruments. This festival will be showcasing blues, jazz, world fusion, country, folk, rock, metal, gypsy, classical and more. It’s pretty diverse. There is something for everyone.”

And the medley of events across the threeday festival reflects the diversity of WA’s guitar community, with everything from a presentation on Persian instruments in Western music to songwriting with Kav Temperley (Eskimo Joe).

Headlining the main performance event is world-renowned guitarist Larry Mitchell, a Grammy Award winning musician fresh from performing the headline slot at NAMM, the

MARGARET RIVER

SMALL FAMILY WINERY TRAIL We’d love to share this trail and the stories of the families behind them with you.

Drop by our cellar doors for a tasting and pick up your copy of the trail.

STRING FELLOWS .Stars from across the world will be playing or speaking at the first ever guitar festival in Margaret River. John Butler (left), Graham Greene, (below), and Yorgos Bechlivanoglou (bottom).

arimia.com.au

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biggest guitar convention in the world. Larry will play at The River on Saturday October 12 with Australian blues legends Ash Grunwald and the Dave Brewer Band ft. Lucky Oceans, plus up-and-comers Kat Wilson Trio and Ben Catley.

Strings Attached will see more than 50 other performances over the weekend, featuring a host of guests including Yorgos Bechlivanoglou (Greece), Alex Hooi & Danny Loong (Singapore), Kimberley singer-songwriter Stephen Pigram, power-woman Abbe May, blues-rock-roots trio The Swamp Stompers (NSW), shredder Graham Greene and many more.

The festival is not just for seasoned musos either, and includes everything from workshops for kids to masterclasses for advanced players, along with panel discussions, Q&As, and presentations from guitar makers and innovators around the country.

A free exhibition at the new Margaret River HEART will showcase a radical display of everything guitar related – instruments, amps, pedals, tools and artwork, including sculptures made from offcuts of guitars.

Festival-goers will enjoy a discussion on tonewoods – which woods to use for specific tones – and the sustainable sourcing of timbers

capegracewines.com.au

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windowsestate.com Producing single site wines from our own vineyards and processing our wines onsite, gives us complete control.

We are true grape-to-bottle producers with family members working across all aspects of the business.

Art & wellbeing

IT'S NOT JUST ABOUT THE MUSIC EITHER, BUT THE SCENE AND ALL OF ITS ART AS A WHOLE.

in the guitar making industry, and another on the history and innovation of the ukulele. And don’t miss a conversation between John Butler and Lucky Oceans on John’s guitars, songs, touring and his new album.

“And,” says Dan, “there are things for people who don’t even play an instrument but just love music. There are plenty of live music performances, and we’ve tried to make this as accessible as possible and bring all kinds of people to Margaret River for a wonderful event.”

Strings Attached has been a few years in the making, and formed in the collective genius of local bureaucrat and mad keen bass guitarist, Mat Lewis, leading WA luthier Scott Wise, and tourism industry professional Leon Ryan.

The group are a key part of Margaret River’s thriving stringed instrument community, and, with the backdrop of world-class food and wine, Mat says they saw it as the perfect place to establish this innovative festival.

“Music is a great form of healing, and in a country town it gives a vibrancy, and there is an appreciation here of a vibrant music scene,” he says.

“It’s not just about the music either, but the scene and all of its art as a whole. This festival brings the art and craft of actually making, playing and all things guitar. The majority of the artwork in my house is of guitars. I view instruments as being symbolic collector’s items. There is a massive

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appreciation for the collecting and playing of handcrafted, even manufactured instruments.”

The format of the festival is engineered on the success of other guitar conventions around the world, but with a few twists that make it uniquely Western Australian, says Dan. “On the Sunday morning we’re orchestrating a paddle-out, so anyone who wants to bring a board and paddle out from the White Elephant, we’re going to go out into the Bay at Gnarabup and make the formation of a massive guitar in the water and capture it on a drone while a live concert is offered up for breakfast-goers,” he says.

“That’s pretty different. The guitar is such a

popular instrument the world over that there are so many sides to it, and thus so many different angles to approach it from. I’m really looking forward to all the workshops and lectures on offer. It’s really broad, from using the guitar to write scores for movies and video games, jazz improvisation hacks and fingerstyle techniques, to instrument construction from recycled materials with Donmo from Adelaide, SA. It’s cool. The real value is getting to meet the makers and the players and get a bit of insight into how they do what they do.”

“The festival team are all really excited to offer up as much as we can this year, and bring

amaze’n

MARGARET RIVER MAZE, GARDENS, MINI GOLF & CAFE

MARGARET RIVER

Get Uked at JahRoc Galleries

STARS GATHER Opposiste, Abbe May, Gina Williams and Guy Ghouse and this page, Francis Jerome .

like-minded people together to Margaret River and the region to enjoy a good bit of music.”

Strings Attached:The West Australian Guitar Festival is coming to the Margaret River Region 11-13 October 2019: the full schedule and more information can be found online at stringsattachedfestival.com.au.

Tickets are on sale now.

Visit JahRoc Galleries during the Strings Attached Guitar Festival and groove to some live blues guitar by Graeme Dickinson with a glass of Margaret River fine wine, while perusing an exhibition of artistically embellished ukuleles, an enviable private guitar collection that dreams are made of, and some groovy designer timber guitar stands.

Twenty five of JahRoc’s artists have embraced the challenge to each paint a ukulele for the galleries’ inaugural Get Uked exhibition. Their idea is “if we can’t play a ukulele then we’ll decorate one, and let those who can play it enjoy it even more for its artistic style.” These fun little instruments truly are functional pieces of art – play it, then display it for all to admire. The only dilemma is choosing your favourite one – or two.

A showcase of some very special highend guitars from private collectors will also be displayed at JahRoc during the festival, including a custom-made Casimi and a Mark Mainguard acoustic guitar. It is a truly unique opportunity to see these finely crafted guitars close up, a wish come true for many admirers of these musical works of art.

JahRoc’s Gary Bennett and David Paris are renowned for creating artistic furniture of heirloom quality, and have designed a fabulous collection of wooden guitar and ukulele stands to entice the Strings Attached crowd, alongside many more of their fine furniture pieces. Designer Gary Bennett will be available to discuss custom orders as well.

Join the gallery for the opening celebration soiree on Saturday October 12 between 4-6.30pm. All are welcome to this free event.

Open daily 10 till 5. Visit jahroc.com.au

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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Art & wellbeing

Make a date with bravery South west local Jennifer Rowe conquered breast cancer and is now raising awareness and money in the most striking way.

By BROOKE EVANS-BUTLER.

I

t was just before Jennifer Rowe’s 40th birthday when she discovered a small dimple on her left breast. Anticipating the arrival of her family from the UK for her birthday celebrations, Jennifer booked an appointment with her GP after the festivities.

“I remember seeing a Facebook post a year before about a dimple being a sign of breast cancer,” Jennifer says. “Also my grandmother was diagnosed at 45, so I thought I should get it checked. My doctor sent me for a mammogram and an ultrasound and then they said I needed to come back the next day for a biopsy. I kind of knew something was up because they kicked another patient off the list so I could get seen the next day. Then the radiologist said to me: ‘You know what this is, don’t you?’

Two weeks after Jennifer’s diagnosis, Jennifer had a lumpectomy, and was then told she needed to have a mastectomy, when more cancer was discovered.

“Three weeks later, I went in for a double mastectomy,” Jennifer recalls. “During the mastectomy, expanders were put in, which gradually expand your skin so you can have

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a reconstruction later on. I was then able to have implants put in and then had a breast reconstruction.”

Jennifer will have checks every year for the next five years and is on hormone therapy for the next 10 years. Her recovery is looking positive, so when she read about So Brave in a magazine at her hairdressers – a charity supporting young women with breast cancer – and about their calendar featuring photos of breast cancer survivors in body paint, Jennifer was keen to be involved.

“I saw an article on the So Brave founder Rachelle Panitz,” Jennifer recalls. “She got breast cancer at the age of 33, just after she had a baby, and decided to set up a charity for younger women with breast cancer. There was a picture of her on her body paint shoot for the first calendar so I emailed her and she said it would be great to have me on board.”

The thought of full body painting would be confronting for most people, let alone for someone who has recently been through a double mastectomy and breast reconstruction. But for

Jennifer, the experience is about empowerment.

“Part of the reason for So Brave is to empower women after they have had breast cancer because your body does go through a lot of changes,” she says. “So for me, to be able to stand on a beach body painted is actually a real challenges but I am determined to do it because it raises money for breast cancer research, and if I can stand on a beach after having a double mastectomy, I am hoping I can encourage others to think ‘I can love my body a little bit of more’”.

Jennifer chose to have her photo shoot in front of the Busselton Jetty.

“We spend an awful lot of time in Busselton,” Jennifer says. “My husband and I and the children just love it – we hope to retire in Busselton one day. It reminds me where I grew up in the South West of England in Cornwall, surrounded by the beach. The relaxed holiday vibe of Busselton is something we love, and the Busselton Jetty is such an iconic location, we thought it would be amazing to do the photo shoot in front of the jetty.”

Jennifer’s 11-year-old son also decided to raise money for the So Brave cause by skydiving over Busselton.

Jennifer’s photo shoot was an incredible experience, with the body-paint artist Kyla Morgan transforming Jennifer for her striking photos.

“It was the most magical day,” Jennifer says.

“I was completely in the dark as to the design of the body paint so it was amazing to see the artwork develop in front of my eyes!

“It took eight hours to complete the paint which shows the incredible detail that the artists put into it. The colours and design perfectly matched what I love about the Busselton Jetty; I was so happy with the result. The paint day was exactly a year after I was diagnosed so I can’t think of a better way to end that year; pushing myself out of my comfort zone and raising funds and awareness at the same time. I hope I can inspire other survivors and women in general to love their bodies. Life is too short to be at war with yourself.”

Jennifer will feature in the 2020 fourth annual breast cancer fundraising calendar, which launches in September. Each calendar features 12 young women who are breast cancer survivors.

Money raised for So Brave goes towards breast cancer research, while empowering young breast cancer survivors.

In addition to people like Jennifer who tirelessly fundraise for this cause, the region as a whole also came together to help support those touched by breast cancer through the fundraising festival, Pink Up Our Region in August.

I spoke to co-chair Karen Crutchlow prior

to the event, who was excited to ‘Pink Up’ the region to create a visual show of support for local families experiencing breast cancer and to raise funds for the McGrath Foundation to fund the work Breast Cancer Nurses, with Pink It Up events held from Busselton to Augusta..

“We have two breast cancer nurses based in Bunbury and the McGrath Foundation looks for funding to secure those roles,” Karen said. “The money we raise goes into the national pool but that secures our region too. Those families that are living with breast cancer can have the support and guidance they need and resources and troubleshooting and helping them move through the rollercoaster.”

Businesses came on board to show community support by dressing up their windows in pink, having collection boxes, having signs up in the window, and we also have businesses raising funds.

A number of bakeries made pink lamingtons and pink cupcakes while other businesses held high teas.

Karen said they hoped to raise between $40,000 and $50,000. “It is going to be vibrant and positive and caring and they are all of those things that for anyone going through a chronic health condition really needs to be feeling and to

know they are secure within that community,” she said. “It is fun, it shows a huge level of support, and it is a practical way to help an organisation that goes to the heart of helping people with breast cancer.”

The So Brave calendar can be purchased as a presale through the site sobraveproject.com. au/presales or for more about So Brave, go to sobrave.com.au Visit @pinkupourregion to see how they got on.

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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Art & wellbeing

TeeN

spirit NEED A HOLIDAY YOUR TEEN WILL THINK IS COOL? FROM JETTY JUMPING TO CULTURAL EXCURSIONS AND EVERYTHING IN BETWEEN, THE REGION HAS MUCH TO OFFER FAMILIES WITH TEENAGERS. BY JENNIFER MORTON.

T

ravelling with teenagers is different to travelling with babies and pre-teens.

There are a few specifics to consider when planning a family holiday with teens in tow: choose accommodation wisely, and offer activities that will appeal to their sense of adventure and their craving for independence.

Where to Stay Finding the perfect hotel for teens means ticking a lot of boxes. Teens want location, amenities, wi-fi, and somewhere big enough for them to have their own space.Your accommodation is the heart of your holiday, so it’s important to pick somewhere that will suit the whole family.

Turner Caravan Park Turner Caravan Park in Augusta is sporting new two-bedroom chalets overlooking the beautiful Blackwood River. Located at the bottom on the region, Augusta is for outdoorsy types so bring your fishing rods, hiking boots, and sense of adventure. Beach-loving teens can get to the Southern Ocean via a walking path in about 10 minutes.

Visit turnerpark.amrshire.wa.gov.au

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Hamelin Bay Holiday Park

Mandalay Holiday Resort

Sick of your kids constantly using their devices? Would you like them to disconnect from social media for a few days and reconnect with family and nature? If the answer is yes then Hamelin Bay Holiday Park is the perfect spot. Spend time with the stingrays at Hamelin Bay, try snorkelling on the small reef just off shore, grab a fishing rod and try your luck or just chill on the breathtaking beach. Get right back to nature in a tent or enjoy a little more luxury with a comfortable cottage.

Visit hamelinbayholidaypark.com.au

This holiday park is chock-full of teen-centric activities and opportunities to meet and mingle with other teens. Think all-weather indoor heated pool, outdoor pool with waterslide, TV room, games room with a pool table, ping pong, and a warming fireplace. Sports lovers will enjoy the playing field for cricket or footy. With chalets of up to three bedrooms onsite, there’s plenty of room here for teens to have their own space.

Visit mandalayresort.com.au

Beach Box – Private Properties

The great thing about the towns in the Margaret River region is they offer a wide range of things to do for teenagers. These things may be great for the whole family, or good for the teens to do on their own.

When only the most luxurious of accommodations will do, choose Beach Box, a five-bedroom, three-bathroom ocean-view holiday home in Old Dunsborough. With bunk rooms, games room with table tennis, and a trampoline outside, there’s no doubt your teens will have plenty of space of their own. Situated near Meelup Regional Park, there are plenty of bush trails and beaches to explore. Dunsborough is an easy 20-minute walk away.

Visit privateproperties.com.au

Things to do

Jetty Jumping As soon as the weather warms up, the kids resume one of the most popular free activities for teens in the region: jetty jumping. The first platform on the Busselton Jetty is where you’ll find hoards of teens having a ball doing bombs, flips, and dives into the refreshing water below. If

your teens aren't into swimming, fishing off the jetty is the next best thing.

Skateboarding The region is blessed with not one but two epic skateparks, and smaller ones that are just as popular. Busselton’s foreshore and Margaret River’s townsite boast giant skateparks, and both are popular hang-outs for local teens and visiting families. Dunsborough’s skatepark, located a quick five-minute walk from town, may be small, but it’s mighty fun.

adventure playground too at Cheeky Monkey plenty of opportunity to work off some excess energy as you enjoy a brew outdoors.

Cultural Learning There’s no reason for teens to stop learning just because they’re on holiday. The key is to make it cool, and super interesting. Koomal Dreaming offers a bunch of cultural excursions that will teach teens about Aboriginal history, art, foods, and bush medicines in an engaging way. Learning through experience is often more

FUN AND GAMES Whether it's skateboarding, climbing trees, swimming or just hanging out, the Margaret River region has plenty to offer your teen tagalongs.

attractive than reading and listening. Koomal Dreaming offers tours which include cave exploration and bush tucker sampling.

Get lost

Tree Climbing For teens up for a challenge, head to Forest Adventures South West for a spot of high ropes and zip-lining fun. Located in the Tuart Forest near Busselton, this outdoor adventure park offers six courses, all with varying degrees of difficulty. This two-hour outing is a great way for teens to re-connect to nature, and expend some pent-up energy too. There’s a brand new

One of the largest hedge mazes in Australia also has the added fun of an 18 hole mini golf course. A Maze’n is over 23 years old, is over three metres high, covering half a hectare (2,000 plants) set in five hectares of beautifully landscaped gardens.You’ll find unusual and rare West Australian native plants, as well as a safe haven for native animals and insects. There’s also some very quirky artwork to discover, and plenty of resting places and shade for those warm days.

The entry fee to the maze includes the use of a picnic ground, barbecues, outdoor games and puzzles as well as access to all other mazes and the five hectares of gardens.

Visit margaretriver.com for more inspiration.

Art & wellbeing

H T SH TS Six picture-perfect scenes and the award-winning photographers who call this region home. By LIZZY PEPPER

T

here’s little wonder that so many photographers call the Margaret River region home. A dramatic granite coastline, pristine white sand against bright blue water and incredible flora and fauna provide inspiration for professionals and hobbyists alike.

I enlisted the help of two award-winning photographers to reveal the raw wonder of our most photogenic attractions, and how it inspires them.

RUSSELL ORD Famed for capturing Margaret River’s biggest and most brutal waves, Russell Ord’s shots have graced the covers of surf magazines worldwide.

It’s little wonder that his favourite photographic hotspots are offshore, or in Boranup Forest, possibly a detour on the way to a surf check at Boranup Beach.

“As a kid, I always loved coming down south for the waves in between sporting commitments.

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I moved to Margaret River full time 20 years ago with my wife Catherine for the love of the ocean and the environment; the big plus is raising our kids in a fantastic community.”

Russell travels the world, but it’s Margaret River’s epic surf coast that inspires his work, and it’s how he gives back.

“Every time I am away from Margaret River, I question why I left such a raw, clean, pristine ocean. Unfortunately, some places I travel to the environment is not the best place to swim or work in. I have been lucky enough for the last 20 years to make a living taking photos in and around the ocean; in the end, they are beautiful images that don’t really make a difference. Being able to give back through organisations such as Take 3 For The Sea and SurfAid, my images can now be used for projects of purpose.”

Russell built a reputation for capturing incredible images of surfers on massive waves,

and his newest project delves further into stories from the sea.

“I’m in the early stages of working on a personal project ‘Life around the Sea’ documenting people’s lives and inspirational stories that revolve around the ocean. I am looking forward to learning from incredible people that have dedicated their lives to working, protecting and raising families from the sea.”

What else is on the cards when the weather warms up in spring?

“The last few years I have been running photographic workshops in Tahiti, Fiji and abroad. I am now concentrating on being home and offering a unique photography and visual story-telling experience in the beautiful Margaret River region.”

Find workshop details and a print store at russellordphoto.com Instagram: @russellordphoto

RUSSELL ORD Below, Boranup Forest Left, Rohan Annesley, Boodjidup, Opposite, The Box

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Art & wellbeing CHRISTIAN FLETCHER Above, Bunker Bay Left, Sugarloaf Rock Opposite, Cape Naturaliste

CHRISTIAN FLETCHER Western Australia’s most successful landscape photographer, Christian Fletcher, has spent 30 years capturing “the perfect light” in his scenes. Naturally, his home and gallery are in Dunsborough, moments from his favourite photographic hotspots of Sugarloaf Rock, Bunker Bay and Cape Naturaliste.

“I moved to the south west almost 30 years

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ago after an extended trip around Australia. After travelling 30,000kms all over the country I found the south west corner to be the best. From the weather, to the pristine beaches, to the very small number of people; it was paradise.”

Christian loves the quiet yet sophisticated character of the region, its diverse and beautiful landscapes. “Photographing the south west has been a privilege. The pristine beaches, rugged

coastline and the forests of karri, tuart and jarrah trees. I love the fact that on most days I can be the only person on the beach, that I can walk world class hiking trails and be surrounded by nature.”

He still relishes the opportunity to take his camera and walk along the coastline with only the sound of the waves to contend with.

“Quite often there are no footprints in the sand, the swells can be massive or the waters can be

calm. What I love is there is no manmade noise. It’s just you and the sounds of nature. I don’t think there are many places in the world like that.”

Christian has some impressive personal and professional projects on the go, including a collaboration with artist Ian Mutch combining his photography with Ian’s illustrations; “We have a project in the wings which will be a first for WA, but it is a little “top secret” at the moment.”

Christian just finalised images for the 2020 Busselton Hospice fundraising calendar and is getting new work together for a coffee table book of Western Australia.

A passionate advocate for the environment, Christian feels a responsibility to give back and “do everything I can to mitigate my impact on the planet”. Christian is instrumental in the Naturaliste Renewable Energy Group and Photographers for the Environment.

“Both have been successful with initiatives such as a solar bulk buying group, beach clean-ups, educational forums and support of environmental and community campaigns. We have been successful in raising money, in collaboration with the Bendigo Bank and the Lions Club, to put a large-scale solar system on the Dunsborough Primary School.”

Visit Christian’s Gallery at 4/27 Dunn Bay Road, Dunsborough and christianfletcher.com.au.

Instagram: @christianfletcher_gallery

FRASER GALLOP

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 F R A S E R G A L L O P E S T A T E . C O M . AU margaretriver.com | SPRING 2019 105

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21st birthday. The family has raised close to $100,000 in the past two years and continue to be active fundraisers.

“In 2016, I walked from Byford (Perth) to Augusta and raised $40,000,” Keith says. “It took me twelve days and fourteen pubs. The last leg to Augusta was wonderful, there must’ve been 30 people walking with me.”

“I’m going to keep doing that last leg every year as a fundraiser for Fallon’s Fund – it’s about fifteen kilometres.”

Originally from Armadale, sheep country, the Munday’s moved to Augusta about three years ago.

“I love the people in Augusta, there’s not one person I’ve met from Augusta that I wouldn’t to dinner,” he says.

“Like our neighbours at WAS RECENTLY THE invite GORGEOUS SEASIDE HAMLET Boogaloo – we work closely with them to give CROWNED NUMBER 1 IN AUSTRALIAN TRAVELLER our guests the best experience we can.”

‘100 Visit BEST TOWNS IN AUSTRALIA’ – DISCOVER WHY. kuiparks.com.au/parks/munday-camp-ground

discover YALLINGUP YOGA ON THE LAWN IN YALLINGUP Historic Caves House in Yallingup is making the most of its stunning garden and lush lawns by offering outdoor yoga Friday, Saturday and Sunday at 8am. Find your flow in natural surrounds followed by a two minute walk for a surf or a refreshing dip in the Indian Ocean sounds like the perfect way to start the day.

Entry is $15, mat hire is $3 and bookings are made online at caveshousehotelyallingup.com. au/special-events/ Caves House Hotel 18 Yallingup Beach Road, Yallingup 08 9750 1888 Visit caveshousehotelyallingup.com.au

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YogaVino at Happs Wi nes

REVIATLISE, RECHARGE AND REDISCOVER YALLINGUP TODAY.

relax & unwined

By SOPHIE MATHEWSON Main image LUCY LAUCHT

I

f you’ve been to Yallingup, chances are you’ve been to Caves House. The historic pub opened its doors in 1903 to cater for travellers exploring neighbouring Ngilgi Cave, and has become a bit of an institution for ‘Yalls’ locals and Perth holiday-makers.

What started as a small town built around a pub and a cave,Yallingup slowly developed into a community, when travellers discovered the stunning beaches and nature walks that surround the area. One by one, a few small cottages started to appear around the timber-framed pub and began to fan out into a loose grid.

When the 1950s swung round, Kevin Merrifield was one of the pioneer surfers to discover the waves in this coastal jewel of a town.

Kev would travel the five hours From Perth to Yalls with a group of mates every month or so, navigate the dusty tracks down to the beach, don a football jumper (no wetsuits back then), and catch a wave on a self-shaped wooden board.

Of the trip down, Kev says: “There was no coast road back then so we had to come down via South West Highway, through Armadale, Harvey Brunswick etc. It would take about five hours with the obligatory pub stops along the way!”

The boys would string a hammock up between the melaleuca trees after a surf and then maybe jam outside the pub. Kev remembers these times well. “Traditional jazz (Dixieland) was our favourite back then and is still with me today.

We used to sit on a gravel road outside Caves House enjoying a beer after a mornings surf playing the old 78 vinyl records on a wind-up gramophone. Those were the days.”

After that they’d head home in their Holdens or Volkswagens (Kev confesses to owning a green Renault bug!).

The place rubbed off on him, and Kev eventually bought a sprawling property on Wildwood Road where he is retired today.

What started as a one pub, one petrol station, one general store (and one cave) town, has both changed and it hasn’t. The relaxed vibe is still there. Ngilgi Cave is still popular (now undergoing a major above-ground renovation) and Caves House is still an institution. But there are so many other incredible places to eat and drink that have cropped up, and Dunsborough and the surrounds are right around the corner.

While Yallingup has the big waves at Smiths Beach, a short drive over to Geographe Bay will offer crystal clear blue waters perfect for paddle-boarding or splashing around with little kids. Choosing where to eat definitely makes decision making tricky. Blind Corner is one of the newer wineries leading the way in biodynamic varietals. And if beer is more your thing, take a drive to Wild Hop, which is set in the Yallingup hills with fantastic local flavours and good rustic food to wash down with a pint.

For kids,Yallingup Maze is pure paradise, and they also offer great food, coffee, and local wine and beers.

And of course you don’t have to burn a hole in your pocket to enjoy the area either. Walking a section of the Cape to Cape from Yallingup to Injidup natural spa is a breathtaking experience.

As you near Injidup, you might spot one of the horses that belong to Trevor and Terri whose property extends right up to the coast.

From high on the rocks, before you make your way down to the natural spa, look out for a humpback. At the right time of year, you might even be lucky enough to catch one floating along with its calf.

An official fringe event of the 2019 Gourmet Escape Program.

Yoga classes, guided meditations, wine tasting and lunch...

Friday 15 November 9am - 1pm(ish) $65 pp T i c k e t| sSPRING v i a2019H a107 pps

margaretriver.com

Facebook Events Page

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/

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.

WINERY EXPLORER APP Explore Western Australia’s incredible wine regions from the palm of your hand with The Winery Explorer App. It lists every WA cellar door and wine region in beautiful detail and offers up-to-date information. The app is available to download for free for Apple devices.

OUR FAVe INSTA ACCOUNTS @southwestlife_

ESQUIRE CLASSIC CHARTERS

@tweetsouthwest

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

@elementsmargaretriver @margaretriver @margaretriver_style @discovermargaretriver @experiencesmith

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

BIG VALLEY CAMPSITE .

NESTLED AMONGST THE HILLS OF OUR FAMILY OWNED WORKING SHEEP FARM, JUST TEN MINUTES SOUTH EAST OF MARGARET RIVER.

Affordable Dog-Friendly Range of Quality Accommodation and Camping Sites in Busselton.

Tel: 9755 4082 585 Caves Road, Busselton

The farm encompasses a beautiful secret valley secluded 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.

www.fourseasonsresort.com.au

Ph 08 9757 5020 bigvalleymargaretriver.com.au

JACARANDA GUESTHOUSE

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JETTY, SHOPS AND RESTAURANTS, ALL AT YOUR FINGERTIPS! Fantastically located, is nestled amongst beautiful English style gardens where you can just relax or enjoy a bbq.

Busselton’s famous jetty, beach, shops, cafe and restaurants are all within a 5 minute walk away. Has 7 guestrooms, all with own ensuite, r/c airconditioning and free wi-fi.

Continental breakfast is included in the price.

30 West Street, Busselton, WA Ph 08 9751 5973 • jacarandaguesthouse1@westnet.com.au www.jacarandaguesthouse.com

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STAY FOOD & DRINK

SUNFLOWERS ANIMAL FARM & FARMSTAY

HAMELIN BAY HOLIDAY PARK

OFFERING UNIQUE BEACHSIDE ACCOMMODATION IN A RELAXED NATIONAL PARK SETTING. Set on a beautiful bay and taking in the picturesque South West coastline between Cape Naturaliste and Cape Leeuwin, the Holiday Park is 15kms north of Augusta and 30kms south of Margaret River. Choose from well appointed camp sites, caravan sites, cottages and cabins.

5561 Caves Road, near Margaret River Ph: (08) 9757 3343 • farmerjones@sunflowersfarm.com www.sunflowersfarm.com

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&and Sunday Also Monday public holidays.

Check our Facebook page for the latest news.

Check our Facebook page for the latest news.

521 Cape Naturaliste Road, Eagle Bay WA Ph (08) 9755 3188 eaglebayolives.com.au

AUTHENTIC ITALIAN GELATO AND SORBETTI Authentic Italian gelato and sorbetti made in-store by owner Andy using natural ingredients.

Dairy and gluten-free flavours available.

FOR OPENING HOURS PLEASE CHECK FACEBOOK AND GOOGLE 32 Queen Street, Busselton WA Ph 08 9751 1477 / gelatobuonissimo / gelatobuonissimobusselton

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.

DIRECTORY

bookings@hamelinbayholidaypark.com.au Ph 08 9758 5540 www.hamelinbayholidaypark.com.au

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.

97555 555 Next to Boranup Gallery.

7981 Caves Road, Forest Grove WA 6286 Ph 08 9757 7279 | www.cafeboranup.com

cheekymonkey.com.au

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FOOD & DRINK

KARRIDALE TAVERN

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

FRIENDLY COUNTRY TAVERN AND RESTAURANT Serving meals all day 11am - 9pm Local beer and wine.

Lunch • Dinner • Bar • Snacks.

Bussell Hwy, Karridale, WA Ph 08 9758 5523

TA S T I N G S D A I LY 10.30AM TO 4.30PM 3 5 1 8 C AV E S R O A D, W I LYA B R U P 9750 4000 I w w w.rober toatley.com.au

5 STAR WINERY JAMES HALLIDAY - AUSTRALIAN WINE COMPANION 2019

RobertOatleyWines

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FOOD & DRINK ARTS & ACTIVITIES

Bookings are essential

PLAY A ROUND 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.

Ph: (08) 9757 3161 •bookings@mrgolfclub.com.au E bookings@mrgolfclub.com.au 599(08) Walcliffe Road,•Margaret River Ph: 9757 3161 E golfshop@westnet.com.au margaretrivergolfclub.com.au 599 Wallcliffe Road, Margaret River margaretrivergolfclub.com.au Bookings are essential

TOURS

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

JOHN STREATER FINE FURNITURE

Soak up the sunshine at Simmos.

• Over 60 udderlicious ice cream flavours created from local full-cream milk.

• Vegan options available.

• Picnic & BBQ area. Adventure Playground.

• 18 hole mini-golf – get a group going.

• Barista coffee and toasted paninis.

• Wonderful waffles and sensational sundaes.

We’re open every day 10am to 5pm.

161 Commonage Road, Dunsborough.

JOHN STREATER FINE FURNITURE AND ART GALLERY John Streater Designer and Master Craftsman of contemporary bespoke hardwood furniture.

Also showcasing art, jewellery, woodturning and more.

A visit to our gallery will leave you truly inspired.

105 Blythe road, Yallingup Siding 6282 WA Open daily 10am to 4pm Ph 08 9755 1211 www.streaterfinefurniture.com

ARTGEO CULTURAL COMPLEX

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WHERE ART AND HERITAGE MEET ArtGeo creative hub for the visual and performing arts features galleries, studios, workshops, coffee house and theatre in heritage-listed buildings close to Busselton foreshore. open daily 10am ~ 4pm Queen Street Cultural Precinct, Busselton 08 9751 4651 | artgeo@artgeo.com.au | www.artgeo.com.au

DIRECTORY

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!

.com

9757 2270 or 0474 721 836 margaretriver.com

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TOURS

WINE TOURS OF DISTINCTION

MARGARET RIVER’S ORIGINAL AND BEST WINERY TOURS Half Day and Full Day Gourmet Wine & Dine Tours

We visit a selection of the following wineries daily; Stella Bella, Leeuwin Estate, Xanadu, Voyager Estate, McHenry Hohnen, Vasse Felix, Juniper, Brookland Valley and Brown Hill.

Full Day tours feature six wineries and lunch at Xanadu.

All tours enjoy complementary vineyard platter as well as tastings of smallgoods, cheese & chocolate.

Ph: 0419 917 166 info@margaretrivertours.com www.margaretrivertours.com

JESTERS FLAT

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

GREAT RATES & SERVICE at Bunbury, Busselton & Collie Oneway Rentals (to Perth) available

Professionally guided HORSE RIDING TOURS, suitable for all abilities. From forest treks to beach rides, we have a horse riding adventure just for you.

Call 1800 679 880

1549 Rosa Brook Rd, Margaret River Ph 08 97574 562 bookings@jestersflat.com www.jestersflat.com

To make a booking visit avis.com.au

/JestersFlat 2015-A00073

IMAGE Sean Blocksidge

DIRECTORY

Don’t miss out next time Contact Natalie to book your space in the summer issue of Your Margaret River Region Magazine.

Call 0426 752 352

E: natalie@premiumpublishers.com.au

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STAY 3, PAY 2 MIDWEEK SPRING SPECIAL

Located just minutes walk from the Dunsborough town centre, Regency Beach Club has a variety of luxury self-contained villas right on the beachfront of Geographe Bay. Enjoy our resort facilities including fitness centre, heated swimming pool and tennis court, while having your own spacious villa with moden comforts Take advantage of our great Midweek Spring Special 'Stay 3 Pay 2'*. Mention SPRING SPECIAL upon booking to receive a free cooler pack and grazing board. * regrettably not valid school holidays

SPRING GETAWAY SPECIAL SPRING GETAWAY SPECIAL INCLUDES • 3 night's accommodation (excludes Sat night) • Breakfast hamper (one morning) • Wine & Gourmet grazing board • Two-course lunch at Aravina Estate Prices start at $250 pp (based on 4 people/2 bedroom apt.) or $320 pp (based on 2 people/ studio apt.)

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