Margaret River Food Trucks

First published in Your Margaret River Region Magazine, Summer 2016-2017

The Food Truck trend that started a few years ago is here to stay. Now there’s a regular schedule of trucks, trailers and vans that serve affordable tasty food for locals and visitors alike, from healthy breakfast to punchy curries to sweet treats and so much more. From Busselton to Augusta, the convenience of street food has never been more accessible in Your Margaret River Region.

 

MARGARET RIVER

 

Combi Coffee

Serving coffee out of a converted 1976 Volkswagon Kombi van 6.00am – 11.30am Monday to Sunday at the Rivermouth car park in Prevelly.

https://www.facebook.com/combicoffee76

 

Hooked Up Fish and Chips

Hooked Up Fish and Chips offers an affordable gourmet take on fish and chips as well as grilled fish and salad, fish tacos, fish burger, vege burger, hand made potato scallops, sweet potato scallops and sweet potato wedges.

Surfers Point
Wednesday to Sunday 12pm – 8pm

https://www.facebook.com/Hookedupfishandchips/

Hooked Up Fish and Chips

Photo courtesy of Facebook

 

Hot Chilli Woman

Serves nourishing Vietnamese pho, rice paper rolls and fresh juices from the Margaret River Skate Car Park on Wednesday and Thursday 10.00am – 6.00pm and Sunday 8.00am – 4.00pm.

https://www.facebook.com/HotChilliWomen

Photo courtesy of Facebook

 

Má Là Margaret River Dumplings

Má Là Margaret River Dumplings dishes up hand crafted northern Chinese style dumplings. Everything is handmade including the dumplings wrappers, which are made from Eden Valley biodynamic flour and the fillings from premium local produce.

The dumplings are poached or pan fried steamed and served with an Asian herb salad, the traditional chinkiang black vinegar and the optional super hot homemade chilli oil which is a combination of chilli Sichuan peppercorns and aromats.

Surfers Point: Thursday, Friday and Saturday from 7am – 3pm

Saturday mornings at Margaret River Farmers Market

https://www.facebook.com/MaLaDumplings/

MaLa Dumplings

 

Margaret River Yakitori

Indonesian style chicken, beef and vegetarian yakitori, which is Japanese for skewers, will be served with a choice of sauces that include smoked soy, chilli plum, sweet soy and satay.

Margaret River Skate Car Park
Friday and Saturday 4.00pm – 8.00pm

 

Salento Catering

Salento Catering’s pizza is made with simple ingredients and most importantly, a thin and crunchy base that is flavoured with the fresh produce of the traditional Italian menu. This writer who has extensively eaten her way around Italy says Salento Catering’s pizza is as good as it gets. Buon appetito!

Margaret River Rotary Park
Tuesday 4.00pm – 8.00pm

Surfers Point
Thursday 5.00pm – 8.00pm until 31 January 2017

https://www.facebook.com/www.salentocatering.com.au/

 

Spice Odysee

Family run Spice Odysee food truck melds Chef Sathish Kumar’s professional training in India and his wife’s Keerthana family recipes to create delicious road side meals. Operating on select nights from Old Dunsborough Boat Ramp, Busselton Rotary Park and Margaret River Rotary Park, the menu staples include beef vindaloo, creamy butter chicken, pumpkin and spinach dhal and lamb korma. Look out for nightly specials that take advantage of the seasonal local produce in abundance.

 

Margaret River Rotary Park
Wednesday and Friday, 5.00pm – 7.30pm

http://spiceodysee.com.au/

Spice Odysee

 

DUNSBOROUGH AND YALLINGUP

 

Burger Bones

Burger Bones believes in doing one thing and doing it well, and in their case, it’s, er, burgers. With a permanent food truck parking spot at The Shed Markets in Vasse, you can find succulent 100 per cent beef patties, home made smoky barbeque and tomato sauces and relishes, locally baked buns, and fresh salad.

Thursday 11:00am – 5:00pm

Friday 11:00am – 8:00pm

Saturday 10:30am – 3:00pm

Sunday 10:30am – 3:00pm

https://www.facebook.com/BurgerBones/

Photo courtesy of Facebook

 

Comet Kitchen

Comet kitchen is a food van passionate about providing the best gourmet burgers in the Dunsborough and Yallingup region. Burgers, chips and coffee from a 1961 silver Airstream van.

Old Dunsborough Friday and Saturday 5.00pm – 7.30pm

Yallingup Slippery Rocks Beach car park Thursday and Sunday 5.00pm – 7.30pm

https://www.facebook.com/cometkitchen/

Comet Kitchen

Photo courtesy of Facebook

 

Kona Joes Health Shack

 

Their famous cocowhip, acai bowls, smoothies, superfoods bowls, raw treats and delicious coffee have a loyal following of local foodies and visitors in the know. Check their Facebook page for information and updates.

Dunsborough foreshore: Monday to Sunday (except Wednesday) 8am – 12pm

Meelup Beach: Monday and Thursday 12.30 – 4.00pm, and Friday, Saturday and Sunday 2pm – 5pm

*weather dependant so check Facebook for updates

https://facebook.com/konajoeshealthshack/

 

Mezcal Food Truck

Serving tacos, enchiladas, nachos, taquitos, chilli fries and other Mexican delights during summer every Friday 5.30pm – 7.30pm at the Shed Markets in Abbey, and Old Dunsborough Beach on Wednesday 5.30pm – 7.30pm

https://www.facebook.com/mezcalfoodtruck/

 

 

Peace Pizza

“Timmy” the retro custom-built wood-fired trailer is as attention drawing as the rustic Neapolitan-style pizzas. Using local southwest ingredients the modern style pizzas include Dr King with slow cooked pork and granny smith apple, Jamaican style Bob Marley with beef, orange and thyme, and the vegetarian Budda. Head to the Shed Markets in Abbey on Fridays from 5.00pm – 9.00pm

https://www.facebook.com/peacepizzasw/

Photo courtesy of Facebook

 

Raw Life

Fresh fruit and vegetable juices made to order using locally sourced, organic and spray free produce wherever possible. Find them at the Shed Markets in Abbey Thursday and Friday 10am – 6pm and Saturday and Sunday 9am – 3pm.

https://www.facebook.com/www.RawLife.com.au

 

Spice Odysee

Family run Spice Odysee food truck melds Chef Sathish Kumar’s professional training in India and his wife’s Keerthana family recipes to create delicious road side meals. Operating on select nights from Old Dunsborough Boat Ramp, Busselton Rotary Park and Margaret River Rotary Park, the menu staples include beef vindaloo, creamy butter chicken, pumpkin and spinach dhal and lamb korma. Look out for nightly specials that take advantage of the seasonal local produce in abundance.

Old Dunsborough Boat Ramp: Tuesday, Thursday and Saturday, 5.00pm – 7.30pm

Busselton Rotary Park: Tuesday to Saturday, 12:00pm – 2:00pm

http://spiceodysee.com.au/

 

AUGUSTA

 

Mr Wicked’s Ice Cream

Spreading smiles through the south west with ice cream. Find them in Augusta at Flinders Bay 11.00am – 5.00pm on weekends, public holidays and school holidays.

https://www.facebook.com/Mr-Wickeds-Ice-Cream-Vans-1425621567688086/

 

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Tips for the best Gourmet Village experience

Margaret River Gourmet Escape is just a few weeks away and with five brand new attractions in the heart of the festival, the Gourmet Village, a host of new restaurants and producers, special appearances from the inimitable Nigella Lawson plus over 50 culinary stars, you cannot miss this year’s event.

A day at the Gourmet Village (19 and 20 November) is a must-do for visitors to the region, and for locals to enjoy their favourite south-west food and wine experiences in the one location – the stunning grounds of Leeuwin Estate Winery.

Remember, there’s no mobile coverage at
Leeuwin Estate – set a meeting point for your friends before you get there or as soon as you arrive 

 

With 70 wineries to visit and over 350 wines to try, chef demonstrations, interactive masterclasses, over 130 artisan producers and 10 of WA’s best restaurants planning is the best way to make the most of your day. We’ve put together a list of 10 unmissable attractions to get your taste buds firing.

Tips to make the most of the Gourmet Village:

  1. Check out the Chef’s Theatre schedule to know when your favourite chefs will be on stage cooking up a storm with local produce. Special guests include Nigella Lawson, Rick Stein, Dominique Crenn and Frank Camorra, to name a few, with host Adam Liaw.

Margaret River Gourmet Escape
2. Love a sweet fix? Join the new Sweets and Treats Masterclasses with the wonderful Rebecca Sullivan. Instead of using refined sugar, Rebecca will show you how to use gorgeous alternatives such as local honey, Bahen & Co chocolate and seasonal fruit to create treats with a little less guilt to take home with you. There are 4 sessions per day, $10 each and you can book on the day.

  1. Meet Nigella! If you get in quick there are still a few places left on Sunday to pre-book your place to meet the UK’s queen of cooking and have her latest book signed while enjoying a glass of Margaret River wine. Book online now!

nigella-lawson-2-cropped
4. Have your say in the Battle of the Breweries presented by Mane Liquor. Over 4 sessions each day, beer connoisseurs will be able to taste and learn about some of the south west and WA’s best beer where breweries will go head-to-head in a battle that will ultimately crown Gourmet Escape’s Best in Brew 2016!

  1. Sharpen your skills at the free-to-attend Wüsthof Knife Skillery workshop. Learn from the best with Guy Grossi, Ben Knights, Scott Pickett, George Cooper, Hadleigh Troy, and Mike McEnearney all taking turns on the knives. Hone your cutting skills whilst preparing local cuisine and enjoy eating it at the end of each session.
  2. Appreciators of wine will enjoy Around the Barrel. Wine expert Nick Stock will unlock the secrets to what makes the perfect wine and how to enjoy it, featuring the region’s top wineries and their winemakers. Book on arrival.

Margaret River Gourmet Escape
7. Take advantage of trying dishes from some of the region’s top restaurants, chefs and produce in the one location. There will be 10 to choose from including Leeuwin Estate, Vasse Felix, Xanadu and Rustico at Hayshed Hill and each will provide a tasty signature dish to enjoy throughout the day.

8. Sample the region’s best produce, wines, beers, spirits, treats and temptations from more than 100 artisan producers. Think of the Gourmet Village as your one-stop South West shop!

  1. Get up close to the stars of Margaret River Gourmet Escape at the Gourmet Greats presented by Winning Appliances – pairing our visiting chefs with local produce and cooking demos – and Consuming Conversations in association with Food Network where some of the world’s best discuss the latest food trends and thought provoking topics. Both are free to attend.

10. Plan ahead. Check out the program online to schedule in your favourite activities – http://www.gourmetescape.com.au/programme/gourmet-village/ and pre-book your tickets online – it’s cheaper and you can avoid the queues.

The lovely Michelle and Sarah enjoying the Gourmet Village

The lovely Michelle and Sarah enjoying the Gourmet Village

Gourmet Village entry starts at $40 ($30 for Seniors) plus booking fee and there are a number of packages available, which include Village Currency, tasting glasses, premium experiences add-on events or for those of you who do not think one day is enough, a Weekend Pass.

Village Currency Cards are new for 2016 and used to purchase food & wine. These can be purchased in advance (for collection on the day) or from roaming Currency Sellers inside the village in $30 increments. Currency can be topped up throughout the day and importantly any unused currency can be refunded at the end of your village experience.

I wish I was an Audi driver. Audi customers get preferential parking (Stevens Road entrance) fast track entry and access to the Audi Customer Lounge with complementary beverages and reserved seating.

Bus transfers are available via Southwest Coachlines from Bunbury, Busselton, Dunsborough, Yallingup, Augusta and Margaret River. Check online for details.

Tickets are available via Ticketek. For event information visit www.gourmetescape.com.au

Margaret River Gourmet Escape

 

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Margaret River voted deliciously outstanding

Your Margaret River Region in Western Australia has cemented its position as Australia’s top food and wine destination, last night taking out the ‘Outstanding Region in Australia – Readers’ Choice’ category in the 2016 delicious. Produce Awards for the second year running.

The delicious. Produce Awards highlight independent producers from over 3,000 entries, thanks to the dedication of readers who nominate their local heroes, and the insight of its panel of renowned national chef judges including Maggie Beer, Peter Gilmore and Matt Moran, (pictured above with Kerrie McCallum, Editor in Chief of delicious. magazine, and Margaret River Tourism Services Manager Matt Norton).

According to the delicious. team, the competition for the accolade was fierce with over 80 regions nominated, resulting in a close race between Margaret River, Barossa Valley, Hunter Valley and the Yarra Valley.

Vasse Felix12Providing the winning edge was “the region’s outstanding wine and food experiences, combined with its breathtaking natural beauty, with the region continuing to be the shining light for food tourism in Oz.”

CEO of the Margaret River Busselton Tourism Association Pip Close attributed the win to the exceptional talent in the region, made up of gourmet producers, growers, wine makers, brewers and chefs.

“We are ecstatic to receive Australia’s most Outstanding Region –Readers’ Choice award. The Margaret River region really is home to some of this country’s most outstanding food and wine experiences so it’s wonderful to see the region celebrated in this way for the second time,” said Ms Close.

“We are very excited that access into the region will soon be made easier, with upgrades at the Busselton-Margaret River Regional Airport taking place to allow for flights from the east coast, and hopefully the recognition from awards such as these will inspire a new audience to travel and experience it for themselves.”

Ms Close also congratulated The Farm House Margaret River who were a finalist in the ‘From the paddock’ category.

I love Margaret River in Western Australia. It’s a region that has everything (except a big city, and that’s okay) – incredible beauty, nature, beaches, surf, cliffs, forest, caves, farms, quirky shops, community markets, but what I like best of all is that it produces exceptional wine. As they say, where there’s good wine, there’s good food and Margaret River is a point fact.

For the full list of winners head to delicious.com.au.

 

 

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Antonio Carluccio in Margaret River on SBS Thursday

A new TV series set in the Western Australia’s greater south west region and starring much-loved TV chef Antonio Carluccio and respected WA Indigenous elder and performer Dr Richard Walley starts Thursday 8 September at 6pm on SBS.

In Antonio Carluccio’s 6 Seasons Richard take Antonio on a journey of discovery, culture, wild gathering and cooking, which includes a visit to the extraordinary annual food festival Margaret River Gourmet Escape.

Antonio and Richard in Boranup Forest low res

Richard Walley and Antonio Carluccio in Boranup Forest in the Margaret River region. Photo: supplied

During the six half-hour shows, Richard introduces Antonio to the six seasons of the Aboriginal calendar and the availability of native and foraged foods at different times of the year.

What they cook

Together they cook with some incredible WA produce including kangaroo, pearl meat, marron, yabbies, wild duck, wild honey, bush pepper, quandongs, bush limes and other truly unique Australian foods that Antonio had not seen or tasted before.

They hunt and fish, catch crabs by hand with local kids, discover ancient forests and sacred places, and experience dance and music by a blazing fire in the clean crisp star-filled night to the sounds of a didgeridoo.

Each episode is set in a different part of the south west and showcases the people, food and rich history of the area. Episode six focuses on the Margaret River region.

Antonio said…

Antonio said his impressions of Aboriginal culture were changed by the experience and he observed a strong belief in family life and respect for elders and ancestors.

“This provided me with a wonderful opportunity to forage in nature and see for myself how a great variety of foods I had not previously encountered were imaginatively prepared and shared.

“Richard and I shared our deep knowledge of food and culture which, whilst our countries are at extreme geographical distance, we found that our philosophy of food and life was very close indeed.”

The new series will air on SBS weeknights from Thursday 8 September at 6pm.

Antonio Carluccio’s 6 Seasons was commissioned by and made possible with support from IMG Culinary Australia, organisers of Margaret River Gourmet Escape, and was produced with the assistance of Screenwest and Lotterywest. It was produced by CM Film Productions and directed by Carmelo Musca and Richard Walley.

Antonio Carluccio and me at Margaret River Gourmet Escape last year

Antonio Carluccio and me at Margaret River Gourmet Escape last year

.

Disclosure

This is not a sponsored post. The content of this post is from a media release from Margaret River Gourmet Escape. I am a huge fan of Antonio Carluccio and of the Margaret River Gourmet Escape, which is why I’ve shared this with you.

 

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Karidaki Glyko – the delicious Cypriot sweet you’ve never heard of

Here’s a delicious Cypriot sweet that I bet you’ve never heard of – Karidaki Glyko – a fresh whole walnut, husk, shell and nut, that’s been leached and then placed in a jar with sugar or honey syrup. It’s exquisite and not like anything else I’ve tasted. The texture is almost spongy, but firm to the bite.

We did find some for sale at the Larnaca Airport in Cyprus, but they weren’t nearly as good at Nitsa’s. Nitsa is the wife of Zorba’s long lost cousin, who we found on our recent trip to Cyprus. You can read about that chance encounter here.

When I asked, Nitsa how she made these walnuts, her explanation, in Greek, was quite complicated – let’s just say it wasn’t a two minute conversation. Making Karidaki Glyko doesn’t sound difficult but it is quite a lengthy process. If you are ever offered one, be sure to accept so you can try these sweet delicious treats for yourself.

Kritou Tera meeting Georgios - 7

Karidaki Glyko

Recipe from Cypriot and Proud website
(with edits from me with what Nitsa told me)

The whole walnut fruit* has to be soaked in water for seven days, changing the water daily. On the eighth day, add lime powder (which contains calcium hydroxide) to fresh water. Then you have to wash the walnuts three times. You have to be very careful to rinse the walnuts very well after a day soaked in that.

Then pierce the walnuts, stick a clove in each one and make the honey syrup with cinnamon and cloves. I found a recipe on Cypriot and Proud blog that is almost identical to the way Nitsa explained how to make these sweet delicious walnut sweets- here it is below.

  • You need to use young walnuts that aren’t yet mature. In Cyprus, they traditionally pick the walnuts for glyko on 24 June. You can tell the walnuts are ready to use when you cut little triangles / wedges from the top and bottom of the nut and are able to remove any shell that has started to form. If you cannot remove all of the shell that has started to form, then it may be that your walnuts are too big and too far matured to make “glyko”.

Photo from Cypriot and Proud – www.cypriotandproud.com

 

Ingredients

50 fresh young walnuts* – see above
2 kg of sugar
1 cup lime powder – see note below. It’s the traditional recipe, but I recommend you use the juice from one lemon instead
about 6-7 lemons
1 cinnamon stick
1 tbs whole cloves
5 cups water

Method

  1. Peel the walnuts. Wear gloves when doing this as your hands will otherwise turn black from the iodine naturally present in the walnuts.
  2. Cut the tips off the walnuts using a triangle / wedge shape
  3. Pierce each walnut with a skewer vertically.
  4. Put the walnuts in a bowl covered with water. Leave for one week and change the water daily.
  5. On the 7th day, change the water and put 1 cup of lime (about 225 grams) or rather the juice from one lemon in the water with the walnuts. Let rest for 4 hours. Then wash the walnuts at least 3 times and very thoroughly to rinse the lime out (if using) and then place in a large pot of water.
  6. Bring the pot of water with the walnuts to a boil for about 2-3 minutes. Empty the water and refill with cold water. Bring again to a boil. Empty the water.
  7. Add the juice of 4-5 lemons and as much water as needed to cover the walnuts. Leave for an hour. The lemon juice helps the walnuts to become shiny and crisp.
  8. Empty the water. In a clean saucepan add the sugar and about 4-5 cups of water. Heat the mixture on the stove until the sugar melts. Add the walnuts to the mixture and on medium heat allow the mixture to cook and foam for about 7 minutes. Let cool on the stove and cover with a lid.
  9. For the next 3 days, bring the mixture to a boil for about ten minutes each time. On the 3rd day (ie the fourth time boiling the mixture), add the cloves and cinnamon, boil and let the mixture reach setting point, which is when the sugar syrup slowly drops off a spoon. Also test to make sure that the walnuts are cooked. To do this, get a needle and pierce a walnut horizontally. Point the needle towards the ground and let the walnut try to slide off – if it does slide off, the walnut is cooked. Add juice of a half a lemon towards the end.

Note that if you boil the mixture too much, the sugar syrup will being to caramelise

  1. Let the mixture cool completely and then place the walnuts with syrup in clean and dry glass jars. A good tip to make sure your glass jars are clean and dry is to put them in an oven with the door open at the lowest temperature for about fifteen minutes.

A note on Lime Powder

Lime Powder, otherwise known as pickling powder, contains calcium. When making walnut “glyko” lime powder (calcium hydroxide) is used to preserve the hardness, crunch, of the walnut and prevent them from going mushy. You have to be really careful with this stuff – if not rinsed away properly it has been known to cause botulism. Buy this as pickling lime from a grocery store – NOT anywhere else (like a hardware store). Some say adding lemon juice (much safer option) keeps the walnuts crunchy and makes them glossy.

The only reason I’m telling you about Lime Powder is because it’s traditional – and it’s what Nitsa uses.

Fresh walnut on the tree

Fresh walnut on the tree

I highly recommend making friends with a Cypriot to try these delicious sweets and save yourself the ordeal! Unless you like a challenge, then I say go for it! (and let me know how you go!)

More info

Check out Cypriot and Proud for more traditional Cypriot recipes, and quite entertaining commentary!

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