Your Margaret River Region has further cemented its position on Australia’s culinary map after winning the title of ‘Must-Visit Food Region’, as voted by 4,000 readers of Australian Traveller magazine.
The region beat tough competition from Barossa Valley, Hunter Valley and Yarra Valley to come top in the category, and we think it’s a pretty clear sign that our wonderful corner of Australia is fast becoming the country’s hottest foodie destination.
Why is this so important?
Tourism Research Australia’s latest International Visitor Survey (IVS) showing record growth in visitor spend, Tourism Australia has produced an infographic highlighting the contribution Australia’s world-class food and wine make to the visitor economy.
“Since December 2013 when we decided to put a real focus on food and wine, and the subsequent launch of our ‘Restaurant Australia’ campaign, we have seen spending in this area increase by 16.6 per cent,” said Tourism Australia Managing Director John O’Sullivan. “That’s close to $700 million, already 40 per cent above the two year target of $500 million we originally set ourselves,” he added.
Margaret River Gourmet Escape – putting YMMR on the global culinary map. Don’t believe us? Read what some of the biggest names in food had to say about this years event.
“To be invited to Margaret River Gourmet Escape was such a great privilege. It’s amazing how the festival has grown. When you think only a few years ago it was in its embryo stage and now even in England people talk about it with such enthusiasm. For people to dream about going to a food event thousands of miles away is quite magical.”
Marco Pierre White
“…three days of incredible food and wine experiences in the crazy-beautiful Margaret River region.”
Harper’s Bazaar (click here for more)
“…the bee’s knees of epicurean events, the Margaret River Gourmet Escape, is a delightful round-up of all things delicious in the region and a date to mark in the diary.”
Australian Traveller magazine
“It’s a great opportunity for our young chefs. They absorb what the international chefs are doing and get to interact with them. Relationship are formed each year. You just don’t get to interact with chefs of that calibre in a remote area – this event does this for us. It has a snowball effect as well. When the chefs send in their menus and recipes we link them up with local suppliers”.
Aaron Carr of Vasse Felix Winery