Treasures at the Margaret River Gourmet Escape
by Rachel Lim
@ 13 Sep 2016
From the 18th to 20th November, award winning wines meet great foods at the Margaret river region. In its 5th year; with each year getting bigger and bigger, an extraordinary line-up of chefs, wine makers and Food and Beverage personalities wow guests with the extensive, quality dishes and tipples available at the exciting Gourmet Escape.
Known as one of the founding wineries near the Margaret River, Leeuwin Estate is a winery led by a family working with wine makers to create the world’s finest wines. The estate includes an award winning restaurant and an art gallery for guest to fill their bellies and their artistic tank. Chef Danny Angove is the chef that helms the kitchen, cooking only the freshest and finest produce that Margaret River has to offer. With a strong believe in the Paddock to Plate concept, he works closely with producers and growers to create the seasonal menus that showcase the myriad produce available. Each dish pairs well with the fine wines of the Leeuwin Estate.
Chef Angove visited the little red dot on 23rd August, working together with Chef Janice Wong, Singapore’s Queen of Desserts to amaze guests with the canapes inspired by Margaret River, using ingredients distinct to the region. The two chefs gave Singaporeans a glimpse into the action and excitement they could expect at the Margaret River Gourmet Escape.
We sat down with Chef Angove to find out more about him:
CWA: How did you get into the culinary scene?
DA: I got into the scene in 1981; my sister, my mum and I went on holiday to Greece. I went to school over there and in between my schooling I went to work in a bakery, I would pull the dough out of the hoppers and then I started eating feta cheese and all the vegetables, olives, olive oil. When we travelled through Italy and I just got this love for salty food. Then when I went back to school I was craving for things like crusty bread and wanted things like salt and olive oil on my bread. That is how my taste buds got going when I had that whole Mediterranean exposure. It was other people’s culture, like when I was in Italy and in Greece, everyone owns an olive tree and makes their own olive oil. It’s funny, that’s what triggered my love for the variety flavours food provided and I was just mad about Feta cheese. I love Feta cheese and good tomatoes, even just on a simple salad, with tomatoes, basil and olives, it doesn’t need much. So that is how it all started for me.
CWA: Who are your sources of inspiration?
DA: Chefs that are humble, willing to teach and share their journey are my source of inspiration. I think that some chefs get scared that there are always angry chefs out there that are born and bred with just talent when really it is just hard work, blood sweat and tears. I was doing a dinner for chef Massimo, without realising that he is number one in the world now and I served up abalone to him, he ran into the kitchen, closed his eyes and told me that he has never had it before and he just said to me ‘give me more give me more’ and he looks up and says ‘this is the meat of the sea’. I was really pumped, and you know he is number one now but still comes into any kitchen. To me, chefs like that, that are humble, willing to share stories and journeys, there’s no secrets, and are prepared to learn every day are an inspiration. Also, chefs that are not even trained as chefs but have this artistic flare and can see things in a different perspective are amazing; they go into our industry with passion. The industry has changed and will keep changing but I must say, that night with Massimo; him sharing the story of his journey and his life, and all the other guys that you meet, they are all like mentors, you have got their cook books and all of sudden you see them in your restaurant and you are like oh my god! Overall it is about being humble, being a good chef and enjoying the journey and learning every day.
CWA: What’s your cooking philosophy?
DA: You’ve got to work closely with your growers and your produce. You are only as good as your produce. Eat what is in season, work closely with your growers, be open minded, have a look at every single ingredient, have lesser carbon footprint, things shouldn’t have to travel ten hours. Just cook what’s in season, keep close to your suppliers, don’t mask anything, and if it’s not good- don’t use it. Simple, you’re only as good as what is in front of you, it could be a simple tomato or a head of garlic or a fresh piece of fish that ten years ago would be something you throw in the bin but now you have a go at it. You’ve got to have a go at things and try, if it doesn’t work it doesn’t work. Have a go.
CWA: Were there any memorable events in your culinary journey?
DA: It was probably about 15 years ago I went on a lifestyle programme with Neil Perry from Rockpool and I ended up cooking jewfish with him, he came to Margaret River and we did a lifestyle programme together and he said if you’re ever in Sydney, look me up and we’ll go out for dinner and I did. I went out for dinner at Rockpool and he just cooked for me all night and I just walked out of there thinking wow, everything I ate was absolutely beautiful, that was a bit of a stand out for me and that was 15 years ago, and I remember walking out of there thinking that was such beautiful food, he just nailed it, it was absolutely sensational, even to this day if he cooked for me again, I would be really excited. It is funny, but that evening was a stand out for me.
CWA: What are your favourite ingredients and wine pairings?
DA: I think it has to be chardonnay; depending on the vintage, it is nice to pair. It all depends on the season for me, in Leeuwin it could be raining outside so you’re making handmade pasta, venison or braising another cut of meat and you match it up with a beautiful Shiraz. And then when summer time comes along you can match a beautiful scallop dish with some finger lime and a chardonnay. We’re just so lucky, we live on a coast and it is an easy life for a chef to cook in that environment. There’s always something new growing down there every year.
CWA: What is your favourite wine and why?
DA: Well I’m drinking chardonnay right now which is what I like to drink , probably a 2010 which we matched at a food and wine pairing, that was beautiful. Every year is different, the whole region produces beautiful wine, and I think Chardonnay is best but I think all wines are great. It’s all about how you feel and the mood you are in, again we are very lucky that the region produces such beautiful wine. But overall I have to say my answer is Chardonnay.
CWA: What is your favourite dish at Leeuwin and why?
DA: Right now it has to be the scallops with the caramelised duck with pineapple and chilli with kaffir lime oil, and also the fresh wage of duck which we are doing with a steam bun and cabbage and we are serving it with a pear puree and that is beautiful at the moment. Those to me are the two stand-out dishes. The fresh duck is popular on the market and everyone’s on to it and everyone’s eating duck. We’ve had a lot of support and so much fresh produce.
For more information on the Margaret River Gourmet Escape, visit:
http://www.gourmetescape.com.au/
