The restaurant and café scene in the Margaret River Region is unsurpassable. The region has attracted and created world-class chefs that draw their inspiration from the abundant fresh local produce, stunning landscapes and the pristine environment in which they work. You’re spoilt for choice of where to eat. Choose from casual eating to first-class dining and there’s always a perfect bottle of wine handy to accompany your meal. For an outstanding experience, indulge in a wine and food matching degustation.
The Margaret River Region has one of the world’s greatest climates to produce premium wine, and the same can be said about the region’s ability to grow impeccable produce. Revered in 2015 by Delicious. Magazine as Australia’s ‘Most Outstanding Region’, specialty growers and producers are part of a food movement that is taking over the region. Heirloom organic sun ripened fruit and vegetables, grass fed beef and lamb, daily caught seafood, venison, marron (freshwater crayfish endemic to the South West of Western Australia), native foods, free range eggs, organic dairy, olives, olive oils, wood fired bread, traditional French baked goods, artisan cheeses, hand-made chocolate and fudge, fair trade coffee and hand-made ice cream are just some of the outstanding foods being produced. It is easy to enjoy the produce as most of the restaurants feature it on their menus, but to experience the ‘movement’ in full swing, taste your way around the Margaret River Farmers’ Market – on every Saturday morning 8.00am to 12 noon at the Margaret River Education Campus. There’re also great markets on in Busselton, Vasse, Dunsborough.
Nearly 20 years ago, the region’s first brewery was a lone trailblazer and now with nine breweries in the Margaret River Region, craft beer is a real player in the down south scene. Each brewery has its own distinctive style from traditional pale ales and pilsners to preservative and additive free brews. By contrast chocolate beers, ginger and chilli beer will give your tastebuds something new to think about. Brave inventive styles are introduced regularly and frequent the daily tasting list. Some also produce their own cider, there’s even a distillery.
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