The culinary delights on display at Taste of Esperance on Sunday, March 19, indulged attendee’s pallets.
From locally produced meat to freshly picked fruit, dishes displayed the diversity and uniqueness of produce in the region.
Organisers dubbed the inspiration for the event “paddock to plate with a side of the ocean” and it certainly lived up to that description.
With live music creating a joyous atmosphere, attendees filtered around the Cannery Art Centre precinct, recently named Forage, sampling the original creations on offer.
Esperance Express journalists Sam and Caitlyn were on the ground, among the action, on Saturday.
In the interest of filing a comprehensive report on how the event played out, our journalists sampled the tasty treats on offer.
Check out what they thought of some of the dishes on the day (NOTE: The following images may disturb some readers).
Here is a snap of Sam feasting on milk-poached red snapper, with kale, onion and white bean puree, salt and vinegar parrilla.
Merging Esperance’s coastal surroundings with its rich agricultural land the dish had a bit of everything.
Finished with a squeeze of fresh lemon, the snapper went down a treat and quickly filled our journalists up!
Both Sam and Caitlyn also gave the fresh tuna sashimi with dipping sauces a crack, while initially hesitate to tuck into raw fish, the flavours were delicious and unique.
Next up was smokey pulled pork sliders, with fresh produce from Pink Lake Butchers.
With Lauree Arnold, Deb and Chantelle Hoffrichter working hard behind the scenes it would’ve been rude not to dig in to their finished product.
Dripping with bourbon sauce and topped off with spinach, those little slider buns worked quickly to fill the stomachs of attendees.
Unsure if they would have to walk or roll to the next tent, Sam and Caitlyn scouted for dessert.
The last stop on our journos food safari was to engulfed a fig and vanilla cheese cake.
The feast satisfied sweet carvings after non-stop savoury dishes.
Fresh figs was the perfect touch to counter-balance the strength of the vanilla and with a hint of thyme the dish was a heavenly treat.