The MARGARET RIVER

REGION

JOURNEYS

INSPIRATIONAL FOOD & WINE

Your g uide to The Margaret River Region’s finest small batch producers

Welcome

The Margaret River Region stretches 100kms from Augusta and Cape Leeuwin in the south, to Yallingup and Cape Naturaliste in the north. Between these two capes, their lighthouses shining safe passage for over a century, is stunning coastline, majestic forests and fertile farmlands. Already renowned for its fine wines and perfect waves, the Margaret River Region is now capturing the world’s attention for its food. From handmade chocolate and artisan cheese to super healthy grass-fed beef and heirloom organic fruit and vegetables, the delicious produce from this beautiful region is ripe for discovery.

At the centre of this exciting, sustainable food and wine movement is the Margaret River Farmers’ Market, a weekly market where customers can connect with regional producers, knowing that they are supporting local livelihoods and sustainable farming practices.

Every producer has their own story – from baker to winemaker, potatoes to permaculture – all have travelled on their own unique journey to become producers of handcrafted food or wine with the taste of the south west in every mouthful, and the wellbeing of land and community at heart.

The invitation to begin your journey is here.

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NANNUP

BUSSELTONYALL INGUP

GRACETOWN

PREVELLYPARK

HAMELINBAY

COWARAMUP

KARRIDALE

DUNSBOROUGH

MARGARETRIVER

Please note: NOT ALL PRODUCERS ARE

OPEN TO THE PUBLIC. CHECK THEIR PAGE FOR DETAILS.

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The MARGARET RIVER

REGION

The MARGARET RIVER REGION

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Market Calendar & The Margaret River Region Climate PAG E 4

1 . CARTER’S POTATOES PAG E 6

2 . YALLINGUP WOODFIRED BREAD PAG E 8

3 . WINDOWS ESTATE PAG E 1 0

R E C I P E : CARAMELISED ONION, SILVERBEET & ROAST BEETROOT W/ HEIDI CHÈVRE TART PAG E 1 2

4 . BAHEN & CO. PAG E 1 4

5 . GRALYN ESTATE PAG E 1 6

6 . BETTENAY’S WINES & NOUGAT PAG E 1 8

7 . CAPE GRACE WINES PAG E 2 0

8 . TREETON ESTATE PAG E 2 2

9 . BROOKWOOD ESTATE PAG E 2 4

R E C I P E : YOGHURT MARINATED “McHenry Hohnen” LAMB RUMP W/ CAULIFLOWER AND GLAZED BEETS PAG E 2 6

1 0 . ADINFERN ESTATE PAG E 2 8

1 1 . URALBA FARM PAG E 3 0

1 2 . BURNSIDE ORGANIC FARM PAG E 3 2

1 3 . JODIE LANE of FAIR HARVEST PERMACULTURE PAG E 3 4

1 4 . GREENMAN PRODUCE PAG E 3 6

1 5 . CAMBRAY SHEEP CHEESE PAG E 3 8

1 6 . THE FARM HOUSE MARGARET RIVER PAG E 4 0

R E C I P E : “Bahen & Co.” CHOCOLATE & EXTRA VIRGIN OLIVE OIL CAKE PAG E 4 2

1 7 . MARGARET RIVER FREE RANGE EGGS PAG E 4 4

1 8 . BLACKWOOD MEADERY PAG E 4 6

1 9 . LEEUWIN GRASS-FED BEEF PAG E 4 8

2 0 . The Margaret River Farmers’ Market PAG E 5 0

ContentsM A P N U M B E R S TO RY PAG E N U M B E R

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C O N T E N T S

54CALENDAR & CLIMATE

Bound by two great oceans, the Indian and the Southern, the Margaret River Region enjoys a mild Mediterranean climate and a long, mostly frost-free growing season.

M A R K E T C A L E N DA R

buckets of mandarins, rhubarb, potatoes, pumpkins and cauliflowers for warming winter feasts. Spring is strawberry and citrus time – grapefruit, oranges, lemons and limes – and the ripening of creamy avocadoes and fresh asparagus. The market fills with the bloom of cut flowers and there are organic seedlings to fill the veggie patch at home.

Throughout the year some of the region’s best small producers are selling their sustainably farmed, ethically raised fresh and cured meats. There are handmade cheeses, fine wines and mead and the stalls are always filled with local olive oils, jams, dressings and honey, handmade pasta, raw food delights and freshly baked cakes and breads.

Cool summer breezes and warm spring rains enhance flavours and promote vigorous growth. Embracing life in the south west means tuning in to the uniqueness of each season. Whether it be the awe and roar of big autumn surf or the quiet contemplation of spring whale watching, each turn of nature’s cycle brings a new joy. Visitors to the Margaret River Farmers’ Market can enjoy the seasonal harvest of a diverse array of wonderful local produce all year round.

Summer is the market’s busiest time with an abundance of summer crops like garlic, tomatoes, Spanish peppers, beans and corn, delicious sun-ripened raspberries, blueberries, apricots and sweet juicy watermelon. Autumn brings apples, grapes and figs, while the winter months welcome

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Dave Carter knows his potatoes, and the family farm nestled in warm climes near Geog raphe Bay has been in his family for generations. Like his father, g randfather and g reat-g randfather before him, Dave works the rich soils planting paddocks of heirloom varieties from around the world.

He knows the creamy maris piper potato prefers the warm, mineral rich dark soils of the winter paddocks, while the spanish colorado prefers the loose, red soils of the summer paddock. Kiffler, dutch cream, nicola and royal blues; each bag of heirloom potatoes is freshly dug and gently brushed free of its home soil.

Chefs across the Margaret River Region have embraced the flavoursome produce and Carters’ Freshly Dug Potatoes have found their way onto the plates of over twenty restaurants throughout the region and beyond. Fortunately, Dave saves some of his precious potatoes for the locals and attends the Margaret River Farmers’ Market, where bags of potatoes happily find their way into kitchens for Sunday roasts, creamy mash and exotic curries.

It’s hard to imagine a world without potatoes or the region without the Carter family growing them. Longstanding members of the local community, a working part of the scientific community; the Carters are guided by evidence, experience and community responsibility. Dave and his wife Fliss, a local veterinarian, live in the original family homestead and their children play under the generous boughs of a giant old Jacaranda tree,

planted long ago. And although life on the land is not for everyone, it seems likely that one day their children may continue the family tradition of growing delicious, heirloom potatoes on the 400acre slice of West Australian paradise – the Carters’ ‘lucky patch of dirt’.

CARTERS’ POTATOES

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P OTATO E S

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Once the tiny town of Yalling up was most famous for its big waves and ancient legends of love, but these days it is as equally well known as the birthplace of Yalling up Woodfired Bread.

YALLINGUPWOODFIREDBREAD

The baking and breaking of bread has been a part of life for thousands of years – all over the planet, people grind grains and ferment and work dough. In the town of Stuttgart, Germany where Gotthard Bauer, the bakery’s founder lived as a child, biodynamic bread was common. Gotthard grew up in the family business that was a flour mill, a bakery, a café and a farm. In Australia biodynamic produce is becoming increasingly sought after. For some it’s enough that Yallingup Woodfired Bread tastes great. One of their most popular loaves is the Wave Pure Wheatbread. Baked in a genuine woodfired volcanic stone oven, the bakers mix and fold West Australian Demeter certified biodynamic flour into loaves of Big Rock Ryebread; Field Wholemeal sourdough and the coveted Valley Fruit Loaf made with organic apricots and sultanas, honey and spice.

Gotthard and Marion Bauer moved to the south west in 1999 and built the bakery they still use today. With the comforting smell of baking bread drifting out over the bush, it is a joy to visit the bakery and leave with a fresh loaf still warm from the oven. Down the road near historic Caves House, the next generation of Bauer bakers is already in business making delicious sweet and savoury Gugelhupt baked in traditional French ceramic moulds, whilst up in Fremantle, Gotthard has built two new woodfired ovens from New Zealand volcanic stone within the exciting new restaurant, Bread In Common. Now people everywhere can share handmade bread with friends and family – the way all great bread should be enjoyed.

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WINDOWSESTATE

At Windows Estate the Davies like to keep it simple. They believe the magic of wine is in

the fruit; that if you want something done well you’re best to do it yourself, and that the best

wines are handmade using traditional methods, aided by meticulous attention to detail.

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W I N E

Chris Davies - owner, vigneron and winemaker, grew up in the Perth Hills and came south for the surf in 1997. He found work in one of the region’s oldest vineyards, developed his knowledge and studied viticulture. He also met local girl Joanne, who grew up on a farm outside Busselton. In 1999 Chris had the opportunity to expand a small vineyard on his parent’s property south of Yallingup. The couple’s shared love of the outdoors, home produce and a growing romance with the vines has seen them embark on a journey in wine that reflects their core values and ethics. Chris single-handedly makes the wines and tends the vines. There is a strong focus on environmental sustainability.

Windows Estate’s beach style cellar door also reflects Chris and Jo’s love of the coast. The 15 acre vineyard is close to National Park and a surf break called The Window, the Estate’s namesake. Their young son Lucas is often at his Dad’s side, helping in the winery or catching a quick wave after school. Windows Estate’s artisan wines capture the nature of the vineyard, the country and celebrate spirit of place. Happily, the Davies’ labour of love has been rewarded, recently winning two gold medals at the Decanter World Wine Awards for their 2012 Basket Pressed Cabernet Sauvignon and 2012 Single Vineyard Chardonnay – a wonderful international accolade for Ray Jordan’s 2012 Small Producer of the Year.

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Ingredients:

For the Pastry1 1/2 cups Eden Valley Atta Flour2 Margaret River Free Range Egg yolksArchera Olive OilCup of cold waterSea salt

1 . Preheat your oven to 180ºC. Skin and chop the beetroot into small cubes. Drizzle with olive oil and honey, rub into the beetroot. Roast until soft.

2 . Finely slice the onions. Heat a non stick fry pan with a good glug of olive oil. Slowly cook the onions on low heat, stirring occasionally. They will take about half an hour until they caramelise and reach a dark brown color.

3 . Remove the stem of the silverbeet and roughly chop. Fry with a little olive oil and sea salt until wilted.

4 . Pip the olives. Take the leaves from the thyme by running your fingers down the stem.

5 . In a large bowl, crack your eggs and whisk with the milk until well combined.

6 . In a food processor place the flour and salt. Start the processor and add the egg yolks. In a thin trickle pour in the olive oil until the flour resembles breadcrumbs. Slowly add the cold water until the dough starts to hold together.

7 . On a lightly floured bench gently knead the dough until it forms a smooth ball. Using a rolling pin, roll into a thin circle big enough to fit in a standard tart pan. Lightly grease the tart pan. Blind bake for about 15 minutes until just cooked but not coloured.

8 . Once the pastry is cooked, start layering the tart with the silverbeet first. Make sure you squeeze out any liquid. Evenly spread the caramelised onion followed by the basil and thyme. Place the beetroot next then pour over the egg mixture. Crumble the chevre on the top. Bake in the oven for about half an hour or until the tart has set and is a light brown colour. Serve with a fresh garden salad and tomato chutney.

This simple yet delicious tart is a favourite on our

Thursday Locavore Lunch menu at Fair Harvest

Permaculture Farm. Using mostly local ing redients this

recipe can be varied to suit the season. The Heidi Goat’s

Chevre is the perfect cheese to top it off. Enjoy with

homemade chutney and a super fresh garden salad.

RecipeHannah’s CARAMELISED ONION, SILVERBEET & ROAST BEETROOT W/ HEIDI GOATS CHÈVRE TART

For the Filling4 beetroot5 brown onions10 leaves of silverbeetHandful of Kalamata olivesHandful of fresh basil leavesFew sprigs of fresh thyme1 tub of Heidi Goat’s Chèvre6 Margaret River Free Range Eggs1/2 cup of Bannister Downs MilkOrganic honeySea salt

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At Bahen & Co. the chocolate making machinery comes from another time; a time when life was slower and the final produce was only as good as the original raw ing redients. Josh Bahen travelled the world to find it, and to find beans from heirloom cacao trees.

BAHEN & CO. Bahen & Co. Chocolate is made using only cacao beans stone ground in the circa 1910 Guitard Melangeur grinder, and organic cane sugar. Applying skills garnered in previous careers as winemakers, Josh and Jacqui Bahen are compelled to make chocolate that expresses the individuality of the beans they source from traditional growers in Papua New Guinea, South America and South East Asia. Like the crafting of a fine wine from a single vineyard estate, the provenance of their beans displays distinct characteristics and

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flavours unique to place. Growers gain a high return for their harvests, for Bahen & Co.’s commitment to growers enables sustainable living and preserves the integrity of the grower’s heirloom varieties.

Purity is the chocolate maker’s ideal attainment, allowing the bean to shine through. With the handmade chocolate carefully wrapped in distinctive original prints, a labour of love is ready for the world to experience. For most, the bars are single bean taste sensations; from

Papua New Guinea’s volcanic soils flavours of raspberry cream and citrus fruits; to Madagascar citrus, rum and raisin. The Almond & Sea Salt is 70% cacao with traces of almonds, Maldon sea salt and Margaret River olive oil - another has traces of flame roasted chilli. At the Margaret River Farmers’ Market, Josh and Jacqui Bahen share their passion for cacao, recipes for chocolate and offer tastings. Bahen & Co. brings the art of chocolate making back to a gentle pace and explores the wonders of the world’s favourite bean.

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Established by Graham and Merilyn Hutton, the Estate and Hutton family are an integral part of the history of winemaking in the Margaret River Region. The newly wedded couple came to the area with their young family in the mid 70’s. Graham laboured hard to clear enough of heavily timbered property to graze cattle, and, learning local soils were not unlike those of Bordeaux in France, decided to plant some vines. In 1978 the Huttons opened the region’s first cellar door and the rest, as they say, is history.

With Merilyn Hutton as winemaker and Graham ensuring the vineyard produced the finest fruit, Gralyn Estate has gone on to inhabit a unique place in the wine industry. It is devoted to making premium dry reds, perfectly balanced, award-winning chardonnays and sensational fortified wines or ports - like the Vintage Fortified and the Artizan Rare Muscat. Pioneers of fortified wines in Margaret River, they are taste experiences that warm the soul and buoy the spirit. With winemaker Brad Hutton now at the helm, Gralyn Estate continues to epitomise excellence in winemaking and has integrated organic practices to ensure their wines embody all the wonderful flavours of sun, rain and soil this beautiful corner of the world has to offer.

The new state of the art cellar door offers tastings with a vista of vines and valley. In the original winery below, precious bottles of wine from the first vintages, mementos and family photos record the amazing story of a young couple which made a great team and put together their names to create Gralyn Estate.

North of Margaret River, Caves Road winds its

way through the hills and valleys of the sub-region

known as Wilyabrup. Only 3kms from the coast, this

quietly beautiful country is home to Gralyn Estate.

GRALYNESTATE

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W I N E & P O R T

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BETTENAY’S WINE & NOUGAT

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W I N E & N O U G AT

One day, after decades of hard work and devotion to the glorious grape, Greg and Terri Bettenay were inspired by their son, Bryce Bettenay, to embark on a new adventure into the world of nougat. Once an exquisite treat reserved for royalty, traditional French nougat is made with nuts and honey. There are strict rules that must be followed during its making. As nougat maker extraordinaire, Bryce Bettenay developed his recipe over a year’s trial and error, determined to achieve perfection. His recipe is now a

Deep in the heart of Margaret River wine country – the region’s oldest wineries are

just down the road – the Bettenay family is making g reat wines which over the years

have collected a string of awards. But wine is just the beginning for Bettenay’s...

well guarded family secret. He makes around six batches each day; whipping egg whites, boiling honey and gently folding in almonds, mango, macadamias or figs. The Bettenays believe the best nougat is made by hand. Their nougat contains no preservatives and is made with as many local fruits, nuts and honey as possible. Often going to great lengths to source ingredients from the south west – macadamia nuts from neighbours; honey from down the road – the family even grow some of the ingredients themselves.

Beside the lake, surrounded by vineyard, the architectural rammed earth cellar door and nougat kitchen is full of art, light and energy. It’s a place filled with warmth and good taste; the delicious smells of roasting nuts and freshly made nougat waft in from the kitchen, and a window allows visitors a rare glimpse of a craftsman hard at work. A delicate balance between science and art, the Bettenay family is writing a new chapter in the story of nougat.

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Wine lovers would be hard pressed to find a more authentic, friendly and passionate wine experience than is to be enjoyed at Cape Grace Wines.

Travel down the tree lined gravel Fifty One Road, the sweeping bay of Gracetown across the rise, and arrive at the headwaters of the Wilyabrup Valley. Here, Robert and Karen Karri-Davies’ pristine 15 acre vineyard emerges from the forest. This is prime wine country, old farming land that originally caught the eye of Dr Tom Cullity, who went on to establish Vasse Felix Wines. Fortune shone favourably on wine lovers, and on Robert and Karen Karri-Davies, who eventually secured the property and planted the vineyard in 1996. Their new adventure into the world of wine heralded the return of one the region’s original settler families, for Robert Karri-Davies is the great-grandson of timber baron M.C Davies, builder of the Cape Leeuwin Lighthouse and a founder of Margaret River.

Cape Grace ‘Single Vineyard Wines’ are full of flavour and tradition. All wines are made on the premises using traditional winemaking methods, with the reds hand plunged and basket pressed. The results are fine and elegant wines made with patience and care, a true reflection of the timeless art of winemaking and local terroir. Managed under organic principles, the vineyard is home to a range of grape varieties, including chenin blanc, chardonnay, shiraz and cabernet sauvignon. Adorning the bottles of these wonderful wines is the beautiful Great Egret, a graceful and elegant bird that seems to perfectly encapsulate Robert and Karen’s philosophy of how wine should be; full of strength, character, beauty and finesse. Their flagship wine, the 2010 Cabernet Sauvignon captures all of this, and is all the more enjoyable for the adventure of wandering off the beaten track to discover Cape Grace Wines.

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W I N E

CAPE GRACE

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TREETONESTATE

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David McGowan has been g rowing g rapes and making wine for well over two

decades but telltale signs of his previous life as a fisherman remain. Beside the sea

of vines at his Treeton Estate vineyard, David reads the weather and the vines

cycles of g rowth like a man of the sea reads ocean currents.

Treeton Estate is situated high in the Treeton Hills, bound by the Swan Coastal Plain in the west and the Blackwood Plateau in the east. Home to endemic rare f lora, the hill’s elevation, with its frost free climate and well drained soils, makes for perfect grape growing country. Introduced to the joy of a good wine by the multicultural fishing community of Fremantle back in the early sixties, David travelled to Europe in 1971, where he experienced his first vintage in a small village in the south of France. By 1986 he and his wife Corinne, along with family and friends, were planting the first cuttings of chenin blanc, sauvignon blanc, chardonnay, cabernet sauvignon and shiraz, filling the gentle, undulating hills of an old dairy farm with the promise of great wines.

Treeton Estate is dedicated to the highest levels of environmental practices, and uses clean, green, traditional winemaking techniques to produce carefully handcrafted wines with distinct varietal characteristics. At Treeton Estate the McGowans pay homage to the beauty of their natural surrounds; their rustic and welcoming winery makes a feature of local timbers, like the beautiful red tones of the jarrah tree, the leaf of which also features on their label. Sam the dog welcomes all visitors, and wine lovers are encouraged to bring a picnic, stay awhile and enjoy the catch - wines made with f lair and style from the good earth of the Margaret River Region.

W I N E

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BROOKWOODESTATE

Brookwood Estate is just north of Margaret River and only just a few minutes drive from neighbouring town, Cowaramup. It’s a family affair, and the Mann family has much to be proud of, for the winery has outstanding environmental practices that ensure the production of their Estate grown, made and bottled wines leaves a small carbon footprint. Recycling and reuse, and the careful selection of packaging and lean-green bottles are just some of the small acts the Manns believe contribute in a big way. Their low impact philosophy continues in the insecticide and herbicide free vineyard with the use of organic fertilisers and Trevor Mann’s homemade, friendly microbe filled organic compost. Healthy and happy vines produce high quality, flavoursome fruit, that in the magic hands of winemaker Bronnley Cahill, have seen Brookwood Estate collecting gold medals and consistently awarded high ratings in Australian wine guides.

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French gastronome Anthelme Brillat-Savarin famously said ‘a meal without wine was

like a day without sunshine’. It was a long lunch and a g reat Margaret River wine back in 1995 that inspired Trevor

and Lyn Mann to create their own piece of wine and food paradise.

In the café at Brookwood Estate, Chef Aven Wachmer is passionate about local food and his menu reveals a rare creative flair for cooking fine food from the best seasonal local produce. Aven often finds inspiration for recipes at the Margaret River Farmers’ Market. The Brookwood Estate menu features Arkady Lamb, Gracetown fish and Albany oysters. Complimented by great wines - the Estate is famous for its sparkling wine (aptly called Bubbles), a delicate Sauvignon Blanc, and the delicious Shiraz and Cabernet blend called Mellow Rouge - lunch at Brookwood Estate will brighten the day of any wine and food lover. And most importantly, it won’t cost the earth.

W I N E & F O O D

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When head chef of Brookwood Estate Aven Wachmer moved

to the region in 2008 he went in search for the finest

ing redients the region had to offer. Whilst doing this he came

across, in his opinion, the finest lamb in Australia - Arkady.

This recipe highlights the Arkady lamb with the best of

seasonal vegetables, cooked simply, the way it should be.

Ingredients:

For the Winter Veg400g cauliflower1 bunch of baby beetroot60g flaked almonds (toasted)200ml red wine vingar50g sugar50 ml olive oiltbs parsley (chopped)1 lemon (zest)1 bay leaf2 cloves1 star aniseSea saltFresh ground pepper

1 . In a medium bowl add yoghurt, thyme, rosemary, garlic, salt and pepper. Mix ingredients and add lamb rump, cover with yoghurt and marinate for at least 3 hours (overnight ideal).

2. Preheat the oven to 200ºC.

3 . In a small saucepan put beetroot, vinegar, sugar, spices, salt and pepper and cover beetroot with water. Then put on a medium heat for about an hour or until beets are tender. Once beets are ready, strain off 400ml of the liquid and allow the beets to cool. Put the liquid back in the saucepan and reduce to half the volume. Should make a nice sticky glaze. Peel the beet, cut in half and return them to the glaze.

4 . Cut the cauliflower into 3cm florets and bring a saucepan of salted water to the boil. Add the cauliflower for 3 minutes or until al dente. Then strain and put on an oven tray, drizzle with remaining oil and set aside.

5 . Remove lamb from marinade and pat dry with some kitchen towel. Put a medium fry pan on high heat. When the pan is hot add half the oil and sear the lamb on all sides. then place in the oven for 15 minutes or until cooked as desired. Rest the meat for 5 minutes.

6 . Meanwhile put the cauliflower in the oven for five minutes or until slightly golden. Then put the cauliflower in a bowl and mix with parsley, almonds, lemon zest, salt and pepper.

7 . To serve, slice the lamb rump, put the cauliflower on the base of the plate surrounded by the beetroot and place the sliced lamb on top.

RecipeAven Wachmer’s YOGHURT MARINATED “Arkady” LAMB RUMP W/ CAULIFLOWER AND GLAZED BEETS

For the Lamb Marinade500g Farmhouse Arkady rump (cap off)200g greek yoghurt1 thyme sprig1 rosemary sprig2 cloves garlicSea salt Fresh ground pepper

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ADINFERNESTATE

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Farming has long been a tradition for the Smith family, and today at Adinfern Estate

that tradition remains strong. Flocks of sheep have been replaced by g rape vines,

and the family packs pallets of wine instead of bales of wool.

Merv and Jan Smith, along with their son Ian, continue to work the land that has been in the Smith family for over sixty years. The farm is still home to traditional farm animals, with sheep grazing in the vineyard keeping down the grass and ducks waddling their way through the sea of vines making a meal out of any insects they might find. With 40 acres of vineyard grown using minimal spraying, Adinfern Estate produces premium dry white and red wines along with a range of sweeter, sparkling and fortified wines. With a history of traditional agriculture as producers of prime lamb, the family is now proud of the awards they have received from around Australia for their premium wines.

Overlooking Adinfern Estate stands the original group settlement cottage, for this is old farming country. Group settlers arrived in the 1920s, transforming the heavily timbered land to dairy farms, however with the harsh conditions that they were unprepared for, many walked off the land hungry and penniless. Others, like Merv’s parents who moved to the region several decades later, endured the hardships of farming life running dairy cattle for milk and cream, and sheep for meat and wool. At Adinfern Estate the old world meets the new; from wool to wine, the Smith family tradition continues.

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Uralba Farm sits high on the Leeuwin-Naturaliste Ridge, a granite formation that is the relic core of a billion year old mountain range. Stonemason Ken Rouw planted the first olive trees on Uralba back in 1976. Today there are nearly one thousand trees, all grown using natural methods of mulching and organic feeding - the farm has been run using organic practices since those first plantings nearly forty years ago. Now the family harvests seven different varieties of olives including Spanish, Greek, Italian and French.

Much of the crop will be pressed for the precious, golden cold-pressed olive oil while a selection of each variety is reserved for Traudel Weber’s famous marinated olives. The recipe for these Mediterranean-style marinated olives Traudel keeps close to her heart, for it was gifted to her by an elderly member of the family in Israel - an ancient method passed down from generation to generation.

Deep in the Uralba olive grove stands a pillar of granite-filled basalt, a stone-age farming practice channelling universal energy. The groves are surrounded by native bush that is home to kangaroos and possums - Traudel is also a passionate carer for native wildlife. Ken and Traudel embrace the hard-working lifestyle of the small producer; they also grow avocados and Traudel makes jams and chutneys from seasonal fruit and vegies from the garden. Many loyal customers travel from far and wide to see Traudel at the Markets and to take home some of the beautiful produce from a very special place that is Uralba Farm.

URALBA FARM

At Uralba, meaning home between the hills, Traudel Weber and Ken Rouw

maintain a harmonious balance between the old world and the new to

produce organic cold-pressed olive oil and marinated table olives.

N OT O P E N TO T H E P U B L I C , P L E A S E V I S I T U S AT T H E FA R M E R S ’ M A R K E T !

P : ( 0 8 ) 9 7 5 5 5 4 3 1

E : T R AU D E L @ W E S T N E T. C O M . AU

W: W W W. T R AU D E LW E B B E R . C O M

O L I V E S & O L I V E O I L

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For the McCall family at Burnside Organic Farm, each day demands devotion to the

active pursuit of self sufficiency and the production of small crops of

organic and biodynamic avocados, wine grapes, olives, capers and honey.

Jamie and Lara McCall moved down south from Perth in 1997 in search of a more fulfilling and sustainable lifestyle for their young family. Early research into viable crops for their property on Burnside Road and a desire not to use chemicals on the land where they would raise their sons inspired the couple to experiment with permaculture. So began their journey into the world of biodynamic farming and in 2001 Burnside Organic Farm achieved full organic certification status.

Spring is the McCall family’s busiest time as the first crop of creamy avocados is carefully picked and taken to eagerly awaiting customers at the Margaret River Farmers’ Market. Throughout the long, balmy Margaret River summer Lara picks zesty capers every eight days to be preserved in West Australian sea salt. March is vintage time and as the weather cools the McCalls head into the

vineyard they planted back in 2001 to hand pick the sun ripened fruit that will be hand pressed and fermented using traditional methods to produce Burnside Organic Farm’s very own biodynamic wine, Three Boys Zinfandel.

Jamie and Lara McCall have been an integral part of the establishment of the Margaret River Regional Producers Association and the Margaret River Farmers’ Market. Whilst their first priority is to produce food and meat for their family and small crops of produce for the market, Burnside Organic Farm’s vision for the future lies in inspiring others to produce their own food and in sharing their ideas about resilience for future living - building strong communities that are prepared for economic, social and environmental change.

BURNSIDEORGANICFARM

FA R M TO U R S - F R I DAY S , 1 0 A M - M U S T B E B O O K E D O N L I N E

W I N E TA S T I N G S - F R I DAY S O N LY, 1 1 A M - 4 P M

OT H E RW I S E N OT O P E N TO T H E P U B L I C , P L E A S E V I S I T U S AT T H E FA R M E R S ’ M A R K E T !

A : 2 8 7 BU R N S I D E R D, M A R G A R E T R I V E R

P : ( 0 8 ) 9 7 5 7 2 1 3 9

E : I N F O @ BU R N S I D E O R G A N I C FA R M . C O M . AU

W: W W W. BU R N S I D E O R G A N I C FA R M . C O M . AU

W I N E & P R O D U C E

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M I R A N DA A I T K E N : When did the seeds of the idea for Fair Harvest Permaculture first germinate?

J O D I E L A N E : We’ve been practicing permaculture since we first moved here in 1995. We taught short courses and I was teaching permaculture and horticulture at the Margaret River TAFE, so both practicing permaculture and sharing permaculture knowledge has been a part of the life of this place for a long time. We always dreamt about having a facility that we could share from. When Do came into my life in 2009 that vision was rekindled. And it seemed to be the right time for the Lane family to get on board.

M A : When did you first discover permaculture?

J L : Over twenty years ago; I was living the student life in Northbridge, Perth when I first read ‘An Introduction to Permaculture’. I had a little garden in my backyard and found it really exciting. A few years later I moved down here.

M A : What was it about Bill Mollison’s ground-breaking book that rang true for you?

J L : I think it was the commonsense of it! At the core of permaculture are the ethics that I always come back to; care for the earth, care for people and sharing of resources. Those ethics

to me are really sound ethics to live by. The design principles are really commonsense things that we can see in nature everyday and that we can see in successful systems - like using diversity and establishing diverse cultures instead of monoculture – being aware of the principles that are present in nature.

M A : You are the Runner Up for the 2014 RIRDC Rural Women’s Award – what was your award winning project?

J L : My project was based on something I did for myself last year, which was to have one month of eating off the land. It wasn’t intended to be a big thing – I had a month off, we weren’t going

Interviewwith JODIE LANE of FAIR HARVEST PERMACULTURE

away and I just thought - wouldn’t it be nice just to stay home and eat our own food. I set myself a few guidelines; only eat off the farm or swap with other producers, and not use any fuel for cooking or transport. It was a personal challenge and I blogged about it as I was doing it.

I received a huge amount of positive feedback and support for the whole concept of eating locally. I found that I couldn’t entirely eat off the land; I was running out of carbohydrates quite quickly, so my one exception was to cycle into the Farmers’ Market and buy some local potatoes and cheese! Local media picked up the story and I was encouraged to enter the Rural Women’s Award, having been a finalist the year before. I developed a proposal for an ‘Eat Local Week’ that included ideas for an interactive website linking people with their regional producers.

M A : What are you most proud of and what are your visions for the future at Fair Harvest?

J L : To be a place in which knowledge, skills and produce can be shared feels great. We are now open on Thursdays for lunch, providing not just a great meal of local produce but also an opportunity for people to visit us and see what we are up to. We hope to become one of many centres around the world that helps individuals and communities make the most of their natural environment and adjust to environmental change, by teaching the skills needed and by providing a venue where people can meet to share ideas, seeds, skills and good food.

O P E N T H U R S DAY S 1 0 A M - 4 P M .

F O R FA R M TO U R S , C O U R S E S A N D V E N U E H I R E P L E A S E C O N TAC T U S .

A : C O R N E R O F C A R T E R R D & BU R N S I D E R D, M A R G A R E T R I V E R

P : 0 4 3 9 5 6 8 1 3 1

E : I N F O @ FA I R H A RV E S T. C O M . AU

W: W W W. FA I R H A RV E S T. C O M . AUI N T E RV I E W

Fair Harvest is a thriving permaculture farm just 5kms

from Margaret River and home to Jodie Lane and Dorothee

Peraz. Having evolved from an alternat ive com munit y in

the mid 90s, Fair Harvest r uns acc redited permaculture

desig n courses as well as short courses in biodynamics,

beekee ping and more. Yoga, music, eco weddings, luxur y

tee pee accom modation, venue hire and a calendar of

com munit y events such as ‘Swa p, Shuff le, Share’ and the

‘Fest ival of Forgotten Skills’ are all part of a g rowing

venture to nurture connect ion and resilience in the local

com munit y. In 2014 Jodie Lane was r unner-u p in the

RIRDC Rural Women’s Award.

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On his property at Bramley River (a tributary to the Margaret) Mike grows NASAA certified organic heirloom fruit and vegetables, garlic and three varieties of heritage Spanish peppers; the vibrant green pimientos de Padrón, perfect for blistering on the barbeque; the sweet pimiento ñora de bola, traditionally smoked, ground and essential for paella; and the red and sweet spicy piquillo, best eaten roasted or pickled. Much of Greenman Produce ends up in the kitchens of Australia’s best restaurants - Hadleigh Troy of Perth’s Amuse is a regular customer, and Mike’s property and produce featured in the television series ‘Recipes that Rock’ with celebrity chef Matt Stone.

But market goers can buy beautiful purple garlic, pickled garlic, smoked garlic, and a Persian delicacy Seer Torshi, garlic preserved in a honey and vinegar brine. Olive oil from the property’s vast olive grove is available, as is

O P E N W E D N E S DAY TO F R I DAY, 1 P M - 4 P M O R B Y A P P O I N T M E N T

A : 4 5 2 B R A M L E Y R I V E R R D, O S M I N G TO N

P : 0 4 8 8 9 9 9 1 6 6

E : M I K E @ G R E E N M A N O R G A N I C S . C O M . AU

W: W W W. G R E E N M A N O R G A N I C S . C O M . AU

Market reg ular Mike Thompson is known locally as the garlic & roses man but

Greenman Produce includes honey, olive oil, heirloom fruit & vegetables –

and a passion for Spanish peppers.

golden honey made by bees feasting on the rare Blackbutt forest that surrounds the property. Come summer, Mike’s Spanish peppers will ripen and also be ready for the market, bringing flavours of Spain to the tables of Australia.

In the rare times he is not planting or weeding his marvellous gardens, Mike tends his other great love - hiking. He recently walked the challenging GR20 trail through the mountains of Corsica. One gets the impression there isn’t anything Mike Thompson can’t do or grow. The man with the truly green thumb is a passionate advocate for the wild heart of life.

P E P P E R S

GREENMANPRODUCE

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CAMBRAYSHEEP CHEESE Proprietor and cheese maker

at Cambray Cheese, Jane Wilde remembers her mum milking cows and churning butter when she was a child growing up on the outskirts of Perth. Jane began making cheese as a hobby, having previously worked as a nurse. Together with her husband Bruce, a shearer and former policeman, Jane has turned her hobby into a thriving family business.

It takes a huge commitment to make cheese in the traditional way. At Cambray the cheese caves are filled with rounds of cheese that must be turned each day to ensure consistent maturation. Stacked as high as the ceiling, the cheese cave can be home to over 200 cheeses at a time, the rounds slowly ripening in the constant, humid temperature and developing their natural rind.

There are over a dozen styles of cheese - from creamy, soft mould cheeses like Camembray and Cundinup Cream Brie, Blackwood Blue and Cambray Blewe, to tasty hard cheeses like the Farmhouse Gold and St John’s Brook. Plus there’s fetta, havarti, and sublime tasting spreadable cheeses like the Friesette, and Ashover. Matured ewes’ cheeses are made year round, while the soft ewes’ cheeses are made from August to March. Over winter, the Wildes make their creamy soft cows’ milk cheeses, perfect with a glass of Margaret River red.

Cambray cheese is made with cows’ and sheep milk from the farm near Nannup. Daily milking and cheese making means there’s always something to see, and visitors are welcome to come and have a taste of the farming life.

O P E N 7 DAY S , 9 A M - 5 P M ( E XC E P T X M A S DAY )

A : 4 7 0 VA S S E H W Y ( 1 2 K M N O R T H O F N A N N U P )

P : ( 0 8 ) 9 7 5 6 2 0 3 7

E : C A M B R AY FA R M @ B I G P O N D. C O M

W: W W W. C A M B R AY S H E E P C H E E S E . C O M . AU

C H E E S E

Many of our regional food producers grew up or holidayed on the family farm. Life on the land is physically demanding and there

are never enough hours in the day. But it can also be deeply satisfying - especially when

you have mastered the art of cheese making.

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At McHenry’s Farm on the banks of the Margaret River is the Farm House, a fresh meat butchery, smokehouse and small goods maker. Well known as a winemaker, it was David Hohnen’s use of animals in his vineyards in a bid to increase soil vitality that has led him to create partnerships with local farmers and Farm House specialty meat produce.

Under the peppermint trees south at Forest Grove the Big Red herd of pigs is raised on pasture, grain and legumes, destined for fresh pork cuts. For the Farm House range of hams, bacon and other cured products David sources pork grown around Mt Barker to be smoked using south west apple tree shavings. With a winemaker’s gift for flavour synergy, David Hohnen blends herbs and spices for seven different fresh and smoked sausages, like the Moroccan lamb sausage, the Italian pork sausage with aniseed and pepper and a chorizo seasoned with paprika, garlic and fennel.

Green pastures near Wild Horse Creek on the Blackwood River are home to Arkady Lamb, a single-farm, single-flock product full of rich, succulent flavours. For the delicious pastrami, Butterfield Beef from the foot of the Stirling Ranges in WA’s Great Southern is used. The Farm House team members are regulars at the Margaret River Farmers’ Market, arriving well stocked with produce - but get in early for the bacon, as it’s a favourite with locals. Visitors are welcome at the McHenry Farm Shop on Caves Road, also cellar door for the McHenry Hohnen wine label. But that’s another story…

FARM HOUSEMARGARETRIVER

O P E N 7 DAY S 1 0 . 3 0 A M - 4 . 3 0 P M

A D D I T I O N A L LY O U R P R O D U C E I S AVA I L A B L E AT B L U E G I N G E R ,

T H E L A R D E R A N D T H E M C H E N RY H O H N E N C E L L A R D O O R .

A : 5 9 6 2 C AV E S R D, M A R G A R E T R I V E R

P : ( 0 8 ) 9 7 5 7 9 6 8 4

E : I N F O @ T H E FA R M H O U S E M R . C O M . AU

W: W W W. T H E FA R M H O U S E M R . C O M . AU

In the south west farming has long been a tradition with beef,

sheep and dairy farms once widespread. The Hohnen family are committed to reviving small

scale farming for the many benefits to consumers and

animals - and for the planet.

S M A L LG O O D S

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Ingredients:

4 eggs separated150g Bahen & Co. Chocolate1/2 cup of Uralba or Burnside extra virgin olive oil1/2 cup of almond meal2 tablespoons plain flour (can be substituted for a gluten free plain flour)1/8 tsp salt1/2 cup soft brown sugar1/4 cup castor sugar1/4 tsp cream of tartar

1 . Preheat your oven to 165ºC and line a 23cm springform tin.

2 . Separate the eggs, putting the whites in a bowl, ready for whisking and the yolks in a small bowl ~ slightly beaten.

3 . Place the chocolate and olive oil in a metal bowl large enough to stir the rest of the cake’s ingredients into (knowing you need to fold in 4 whipped egg whites at the end) and place the bowl on a saucepan of barely simmering water (3cm of water should be enough), making sure the bottom of the bowl does not touch the water. Gently stir the chocolate and olive oil until the chocolate has melted.

4 . Remove the bowl from the saucepan and stir in the soft brown sugar, the almond meal, the plain flour and the salt until combined. Then with a fork whisk in the slightly beaten egg yolks until combined.

NOW moving quickly ~

5 . Add the cream of tartar to the egg whites and begin to whip them on medium speed until foamy (happens very quickly), then add the castor sugar and whip till soft peaks form.

6 . Without delay, gently fold in half of the egg whites into the chocolate mixture, then gently fold in the remaining whites until the batter is just combined and no streaks remain.

7 . Immediately pour/scrape the cake batter into the lined spring-form cake tin, ensuring the top is smooth and evenly distributed. Bake in the preheated oven at 165ºC for 30-35 minutes or until a skewer comes out with moist crumbs.

Cool the cake completely in the tin.

8 . When cool, serve with a dollop of cream, a drizzle of the best extra virgin oil and a few sprinkles of flakey salt (salt is optional).

This cake keeps well (it will stay moist and delicious) at room temperature for 4-5 days if kept in an airtight container or under a glass cake dome.

RecipeKat rina’s “Bahen & Co.” CHOCOLATE & EXTRA VIRGIN OLIVE OIL CAKE

R E C I P E

Katrina Lombardo, manager of the Margaret River

Farmers’ Market, c reates this rich moist chocolate cake

with a difference that can easily t ransform into an

impressive dessert at your next dinner party. A beautiful

ext ra virg in olive oil from the Margaret River Reg ion and

Bahen & Co. Chocolate are the perfect local ing redients.

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For Jan and Kim Harwood happiness is an essential

ing redient for successful free range egg farming. Their hens can be found happily foraging on the farm at Rosa Brook in an innovative holistic system

that combines the best of technology and nature.

O P E N O N A N N U A L O P E N DAY I N N OV E M B E R OT H E RW I S E V I S I TO R S

B Y A P P O I N T E N T O N LY, P L E A S E V I S I T U S AT T H E FA R M E R S ’ M A R K E T !

A : 1 4 3 2 R O S A B R O O K R D, R O S A B R O O K

P : ( 0 8 ) 9 7 5 7 4 5 8 3

E : M R E G G S @ H I G H WAY 1 . C O M . AU

W: W W W. M A R G A R E T R I V E R F R E E R A N G E E G G S . C O M . AU

After previous careers in film-making and education Jan and Kim Harwood came to Margaret River in the early 90’s in search of a sea change. They had a strong interest in permaculture, and it was while looking for a property where they might grow berries that Kim and Jan stumbled upon an egg farm of 4000 caged hens. The Harwoods had found their next challenge. So just when most Australian egg farmers were locking up their hens, Jan and Kim began setting their hens free, and over the next decade worked tirelessly to find the balance between happy, healthy hens and a sustainable egg production that would provide a living for their growing young family.

Margaret River Free Range Eggs are now leaders in the field. Kim’s design and installation of a computer controlled, solar passive rotation system that allows their hens to forage naturally out in the sunshine on fresh grasses, and edible, medicinal hedges has seen the company win a multitude of awards. Jan is one of the original conveners of the Margaret River Regional Producers Association and the Margaret River Farmers’ Market. Not ones to rest on their laurels, Jan and Kim cite their next challenge as achieving organic status. Like the thousands of hens that they care for so well, it seems the Harwoods are happiest when they are busy, and their dedication to environmentally sustainable, cruelty free food production is an inspiration to all.

EGGS

MARGARETRIVER FREERANGE EGGS

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It takes a bee three hundred flowers to make one drop of honey - nature’s most amazing raw food. Aboriginal people collected honey for its sweet and healing properties. Naturally occurring fermented liquid honey, known since medieval times as mead, was carefully collected for ceremonial use. In Europe, people added herbs and fruit to a slow fermentation process making liqueur and wine style mead. That tradition continues today at Blackwood Meadery.

Horst and Martha Bernhagen began making mead for friends and family in the Perth Hills. Early vintages won silver and bronze medals at the Perth Royal Show, encouraging the couple to share the mystery and joy of mead with a wider audience. Their Meadery sits high on a hill above the Blackwood River near Augusta, perfect for keeping bees and the considered craft of mead liqueurs, wines and beer.

It takes twelve months to make mead using the traditional slow fermentation process and honey sourced from Blackwood Meadery hives and across Western Australia. Early spring honey from bees feasting on the fragrant wildflowers of the south west

is a favourite, as is the rich, dark, late summer honey with flavours of the flowering jarrah and marri trees.

At Blackwood Meadery you can taste and purchase aromatic mead liqueur, light wine style fruit meads (known as melomel) with flavours of plum and blackberry in dry, medium and sweet. An addition of hops to the fermentation process produces a crisp and tasty mead beer. Horst and Martha are regulars at the Margaret River Farmers’ Market where they offer tastings of a handcrafted produce steeped in mystery and magic, and visitors are always welcome at Blackwood Meadery, a short drive from the historic hamlet of Karridale.

BLACKWOODMEADERY

O P E N T H U R S DAY TO M O N DAY, 1 0 A M - 4 . 3 0 P M ( 7 DAY S D U R I N G H O L I DAY S )

T U E S DAY A N D W E D N E S DAY B Y A P P O I N T M E N T

A : 7 8 B R O C K M A N H W Y, K A R R I DA L E

P : ( 0 8 ) 9 7 5 8 2 3 3 2

W: W W W. M A R G A R E T R I V E R FA R M E R S M A R K E T. C O M . AU

M E A D

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Embracing the ‘paddock to plate’ philosophy and operating under strict hormone and pesticide-free practices, Ashley and Kristy Edgar’s farm is home to around four hundred head of cattle grazing in stress-free environments on a one hundred percent grass-fed diet. The health benefits of eating grass-fed beef are well documented; Omega-3, B-carotene, and the powerful anti-oxidant Vitamin B are all found in far higher levels in grass-fed beef than in beef from grain fed cattle.

The year round grassy green ‘swamp paddocks’ of the low lying land around Cape Leeuwin are one of the secrets of the Edgars’ success, as is dedication to the care of their herd and produce. Like all farmers, they work incredibly hard and the welfare of their animals is a top priority. Once a week, Ashley hand picks just a handful of cattle that have reached optimum weight, size and fat content. Up in the city loyal customers are waiting for their custom cut orders. It is Ashley’s eye for detail that delivers a premium product.

Leeuwin Grass-Fed Beef has been a regular stall holder at the Margaret River Farmers’ Market since 2012. Since then, families and foodies alike have welcomed their selection of grass-fed beef cuts with distinctive, wholesome meat flavours not found in mass produced beef. Now with two young sons of their own, Ashley and Kristy continue the family tradition of life on the land rearing healthy and happy cows, caring for the environment, and producing delicious grass-fed beef that is second to none.

LEEUWIN GRASS-FED BEEF

N OT O P E N TO T H E P U B L I C , P L E A S E V I S I T U S AT T H E FA R M E R S ’ M A R K E T !

P : ( 0 8 ) 9 7 5 8 4 4 1 0

E : I N F O @ L E E U W I N G R A S S F E D B E E F. C O M . AU

W: W W W. L E E U W I N G R A S S F E D B E E F. C O M . AU

Not far from Cape Leeuwin - the region’s most southerly point and

home to its towering namesake, the Cape Leeuwin Lighthouse -

Ashley and Kristy Edgar are carrying on the Edgar family tradition of farming cattle with a difference.

B E E F

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The MARGARET

RIVER FARMERS’

MARKET

The MARGARET RIVER

VISITOR CENTRE

BUSSELTON

AUGUSTA

MARGARET R IVER TOWN CENTRE

BUSSELL H

WY

CARTERS RD

WALLCLIFFE RD

STA

TIO

N R

D

TUNBRIDGE ST

FA R M E R S ’ M A R K E T

It’s Saturday morning in Margaret River and the market is bustling. Producers have been up since first light to

prepare their produce, stalls packed and ready. As the sun rises and warms the day, customers arrive with their

shopping bags and trolleys, keen to see what seasonal delights the market has to offer. Some are locals doing their

reg ular weekly shop; others are weekend visitors exploring the market for gourmet delicacies.

The breakfast bar and coffee van are doing great business, and people take the time to stop and chat to the stall holders

and with others from their community. Music adds a festival atmosphere; children play, dance and cast coins into the

buskers’ welcoming hats. Baskets and bags are laden with fresh fruit and vegies, olive oil, locally raised meats, bread

and handmade cheese.

Perhaps there will be a special treat of handmade chocolate or cake for the kids, nougat and a bottle of wine for the

grown-ups. Back at home, the kitchen will be filled with healthy local produce, much of it organic, and all farmed and

made with passion, care and consideration for the health and wellbeing of a community and the land we call home.

“

”

The Margaret River Farmers’ Market has been a feature of the region for over 13 years.

From humble beginnings the market has grown to be a Saturday morning fixture with up to 50 stalls. Only producers from the local Shires and surrounding south west are eligible to set up a stall, and the stalls are operated by the people who grow or make the produce. This makes the Margaret River Market one of only a few genuine Farmers’ Markets in the state.

The Farmers’ Market is a business incubator, with local producers testing new products and developing new enterprises from the opportunity created by its thriving, vibrant atmosphere. Each market features a breakfast bar run by a local charity, school or sporting organisation to raise funds for their cause.

In an environment where food supply in Australia is increasingly controlled by large supermarket chains, the market is an important alternative outlet for produce and an integral part of successful farmers’ businesses. Customers can connect with the producers of the food they eat, and feel confident that the produce has a low carbon footprint, supports local livelihoods, and helps to preserve the environmental integrity of the Margaret River Region.

OPEN EVERY SATURDAY. DECEMBER -MARCH 7 .30AM-11 .30PM / APR I L -NOVEMBER 8AM-12PM

A : T H E M A R G A R E T R I V E R E D U C AT I O N C A M P U S , L OT 2 7 2 BU S S E L L H W Y, M A R G A R E T R I V E R

P : K AT R I N A L O M BA R D O ( 0 8 ) 9 7 5 7 9 0 9 5

E : K AT @ M A R G A R E T R I V E R FA R M E R S M A R K E T. C O M . AU

W: W W W. M A R G A R E T R I V E R FA R M E R S M A R K E T. C O M . AU

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Thank You

All the producers

The Margaret River Regional Producers Association

Margaret River Farmers’ MarketF I N D O U T M O R E : Information on all the small batch producers from the Margaret River Region that attend the Margaret River Farmers’ Market can be found at www.margaretriverfarmersmarket.com.au or find us on Facebook for up to the minute farmers’ market news

The Augusta Margaret River Tourism AssociationF O R M O R E I N F O R M AT I O N O R TO P L A N YO U R V I S I T P L E A S E C O N TAC T T H E A M R TA

P : ( 0 8 ) 9 7 8 0 5 9 1 1

E : W E L C O M E @ M A R G A R E T R I V E R . C O M

W: W W W. M A R G A R E T R I V E R . C O M

W R I T I N G : M I R A N DA A I T K E N

P : 0 4 3 5 9 7 7 1 4 7

E : M I R A I T K E N @ O U T L O O K . C O M

P H O T O G R A P H Y: L E P H OTO G E N I C

P : 0 4 2 0 7 0 7 0 0 1

E : L E P H OTO G E N I C @ G M A I L . C O M

A R T D I R E C T I O N & D E S I G N : B OW E N - S A N T D E S I G N

P : 0 4 0 0 0 8 3 2 0 1

E : N I C @ B OW E N S A N T. C O M

P R I N T I N G : S C OT T P R I N T

P : ( 0 8 ) 9 2 2 3 7 7 8 8

E : I N F O @ S C OT T P R I N T. C O M . AU

Printed using petroleum free inks and to the highest environmental standard ISO14001.

PA P E R S T O C K F RO M : B J BA L L PA P E R S

C OV E R : N O R D S E T 3 0 0 G S M

T E X T: N O R D S E T 1 2 0 G S M

This paper stock is an environmentally-responsible paper produced from FSC Mixed Sources Chain of Custody (CoC) certified pulp from well managed ferests, is Elemental chlorine free (ECF) and made Carbon Neutral.

D I S C L A I M E R : This guide is produced by the Augusta Margaret River Tourism Association (AMRTA). Although the greatest care has been taken to ensure accuracy, the AMRTA, including its officers and contractors, takes no responsibility for inaccuracy or wrongful description whether by inclusion or omission. Business details and services are also subject to change without notice.

P U B L I S H E D : N OV E M B E R 2 0 1 4

T H A N K YO U

AUGUSTA MARGARET RIVER TOURISM ASSOCIATION100 BUSSELL HIGHWAY

MARGARET RIVER, WESTERN AUSTRALIA 6285WELCOME@MARGARETRIVER.COM

This g uide was inspired and funded by The Aug usta Margaret River Tourism Association,

The Shire of Aug usta Margaret River and the Margaret River Regional Producers Association