Audi Gourmet Escape BBQ Margaret River
Audi Gourmet Escape BBQ is one of the highlights of 2014 Margaret River Gourmet Escape. The dinner BBQ was held at Castle Bay Beach, Dunsborough, Western Australia (near Margaret River). I was invited to join the Chef Wan Margaret River Tour by Tourism Western Australia. Together with me was media friends from Malaysia.
Ticket for a Gastronomic feast at Audi Gormet Beach BBQ at Castle Bay.
(A cool looking Audi SQ5 parked at the entrance of the beach)
The dinner’s main sponsor was Audi and the dinner cost A$200 per person. It was a beach side BBQ dinner with unlimited free flow of wine. Guests needed to pre book the dinner and it was sold out.
Picture with one of the brightest chefs in Australia, Chef Dan Hong. What an honour to meet him in person!
Watched her on TV so many times and finally met her in person. She is Anna Gare, you probably remember her hosting the Australia Masterchef Junior TV series. She is a friendly and humble lady.
The Audi Gourmet BBQ menu is inspired by Dan Hong together with Lamont’s Smiths Beach service. The dinner is paired with some of the finest regional wines and local craft beer from Young Henrys brewhouse.
The menu includes:
Dan Hong’s Grilled Half Shell Esperance Scallops, Seaweed Salsa Verde
Dan Hong’s Sweet and Sour Lamb Ribs
Lamont’s Akardy Lamb Kofta, Smoked Paprika Yoghurt, Eggplant Relish
Lamont’s Truffled Artichoked on Ciabata, Joe Princi’s Prosciutto
Lamont’s Shark Bay Whiting, Tempura, BBQ’d Lemons
Lamont’s Chorizo Wrapped Chicken, Creamed Chickpea, Smooth Tapenade
Dan Hong’s Vietnamese BBQ Chicken Salad with Prawns and Green Papaya
Lamont’s Marinated Olives, Baquettes and Lurpak Butter
Lamont’s Soba Noodle, Edamame, Avocado, Sesame dressing, Scallions
Lamont’s Torbay Asparagus, Miso Butter
Lamont’s Baby Greens, Organic Balsamic Emulsion
Dessert from Lamont’s
Margaret River Vanilla Ice Cream, Fresh Lime, Lamont’s Navera
Great looking Lamont’s Chorizo Wrapped Chicken, Creamed Chickpea, Smooth Tapenade. Five seconds later, all gone.
Dan Hong’s Vietnamese BBQ Chicken Salad with Prawns and Green Papaya.
Dan Hong’s Grilled Half Shell Esperance Scallops, Seaweed Salsa Verde, another crowd’s favourite.
This is how it looks like when the sky turned dark. We love whole setup of this dinner. The music is right, the weather is cooling and most important of all, the food was good.
I had dozens of scallops and a few glasses of wine and beer.
Chef Dan Hong together with Anna Gare for a quick Q&A session with the guests.
Group picture together with Malaysian media, Tourism Western Australia and Chef Wan.
Chef Wan enjoyed this dinner very much and he loved the whole concept of having BBQ dinner by the beach. Thus, he hopes to see such event hosted in Malaysia one day as he was impressed with success of Western Australia Gourmet Escape 2014.
For more info, visit http://www.gourmetescape.com.au/whats-on/satellite-events/gourmet-beach-bbqs/
This is a sponsored post by Tourism Western Australia and Tourism Australia Malaysia.