| posted on March 4, 2021
THE Taste Great Southern festival is back on this year, featuring 11 days of the best food and wine that the region has to offer.
This year has been dubbed with the “Greatest line-up of Western Australian chefs at any event,” as distinguished chefs are travelling from across the state to take part in the culinary festival.
Running from March 18 to 28, the festival will feature over 30 different culinary experiences hosted by 20 chefs alongside the Southern Sets Festival.
Taste Great Southern Event Manager Richard Campbell said after last year’s cancellation due to COVID-19, they are back and bigger than ever with more events on offer.
“This year we are excited about our inaugural event, the Southern Sets music festival, we’ve got a better line-up than we had last year, and we’ve got great local talent that are nationally recognised,” he said.
“Headlining the festival we have Vicky Thorn (from the Waifs) and her band the Red Tails, we’ve got Mama Kin who’s got a great national profile and our local boy Kris Nelson who is a great singer songwriter.
Mr Campbell said the culinary line up is especially exciting this year, with a variety of renowned WA chefs set to put their skills on show.
“If you look at the quality of the line-up, they are great local and state chefs that hold their own at a national level,” he said.
“Our WA chefs have always been a part of Taste Great Southern but because of obligations to have national and international chefs involved, they’ve always been a little bit under the shadow, but this year gives them the chance to shine in their own light.”
Executive Chef for the Ritz Carlton Perth, Jed Gerrard is one of the award-winning chefs who is travelling down to the region to display his culinary skills.
Mr Gerrard will be involved in the Beef It Up and Shop Local events of the festival, where he will work with the fresh produce of the region.
“I haven’t been a part of Taste Great Southern before, but I use a lot of produce from the region and I’m very excited to get involved,” Mr Gerrard said.
“It’s really good to see a strong contingent of West Australian chefs and to showcase the culinary talent in the state, all the other chefs involved that I have talked to are very excited to all be a part of it.
“It’s great to be able to showcase the region and highlight the amazing produce and wine it has to offer, it’s also great to get people down and experience the Great Southern.
“I’m really looking forward to working with the other chefs and sharing the passion in the region and to promote it as much as possible.”
The festival is expected to draw around 6,000 attendees, 2,000 of those are from outside of the region.
Mr Campbell said the festival draws in a number of tourists to the region during this time of the year.
“It brings economic impact to the region, but it also exposes the region to the broader state and highlights the Great Southern on a national level,” he said.
“There is both positive economic impacts and long-term exposure for the region.
“The mantra of the moment is support local, that’s what I’d encourage, get out there and support your local people.
“I encourage people to get out and support local but also appreciate local, the Great Southern in my opinion is the best food bowl in Western Australia if people realise that they’d be amazed.”
Tickets for the festival are still on sale and can be purchased at tastegreatsouthern.com.au
