Surfing the Menu in Margaret River
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Ben: When I was growing up in Perth, we'd often come to Margaret River to surf, party and play up. It's only a three-and-a-half hour drive south from Perth to some of Australia's best beaches. Since I've been away the whole region has become a gourmet's delight with world-class produce: including game, seafood vegetables and fruit, not to mention wine. A buddy of mine, Aaron Carr, who I did my apprenticeship with, is now head chef at Vasse Felix - so that means surf-time and, for old time's sake, party-time too. The region is bound on three sides by ocean, so the climate is mild. In between the towering forests, beautiful lush, green farmlands grow fabulous produce. With over sixty wineries in the region it's not hard to get a drink either.
 This
week's recipe:
Peppered duck breast, poached balsamic figs and garlic crisps with jus gras
Duck is a lovely rich meat. The classic 'Duck a la Orange' works so well because of the acidity of the balsamic. It's important to blanch the slices of garlic so that the flavour is not overpowering. more..
Margaret River GalleryClick on a thumbnail to enlarge
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