Home' Traveller : Scoop Traveller WA 018 Contents June-December 2010 Scoop Traveller 265
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insider Margaret River North
GOING KID FRIENDLY
Taking the family along with you?
There is no difficulty pleasing both
you and the kids with these great
Clairault has a playground, slide,
crayons and paper for drawing;
Cowaramup Brewing Co has a
playground and sometimes even
a bouncy castle; Evans & Tate
includes an enclosed playground
and sand pit; Flying Fish has lawns
perfect for kids’ play away from
main road; Knee Deep has picnic
tables, colouring books and grassed
area; Palandri offers a games room;
Vasse Felix gives coloured pencils
and paper to the little ones; We r e
Estate offers a children’s corner,
toys and lawn; and Woody Nook has
a playground, lawn and pond area.
THE GOOD OIL
Ocean, wines, oils: it’s all about
liquid when it comes to Margs.
Margaret River is famous for
its wine, but did you know the
region also boasts delicious olive
oil? At Vasse Virgin, there are
about 250 olive trees, including
the manzanillo, frantoio and WA
mission varieties. The grove is
harvested between May and
mid-June, producing about 500
litres of oil each year. The fruit
is handled carefully to prevent
bruising, which might damage
the flavour. It is pressed within a
short time after harvest, and the
oil is then left to clear in stainless
steel tanks for up to eight weeks.
As opposed to using a filter, this
process helps to retain the natural
health benefits. You can visit Vasse
Virgin to sample the huge variety
of olive oils in its dedicated tasting
centre. The Olive Oil Soap Factory
is also located on site, creating
beautiful natural body products.
Going fishing for salmon? If you
are lucky enough to hook one of the
buggers (October to June is the best
time), consider these cooking tips
from Michael Wise. Operator of local
tour company Cape Kayaks, Michael
has also been a chef for 12 years.
The most important thing is to bleed
your salmon immediately after
catching it, says Michael. Some
fishermen have been know to lop off
the heads off fish while still at the
beach, then bury them in the sand.
But there are a few more delicate
options! The sooner you eat it after
catching it, the better. Michael
believes the best cooking method
is to place a granite rock beside
the fish when you bake it. Others
say covering the whole fish in salt
before baking helps retain moisture.
Salmon can also be served in fish
cakes, barbecue steaks and curries.
There’s no reason why you can’t
experiment. Just remember to bleed
and gut the fish straight away – and
don’t over cook it.
Louis and Edwina Scherini
of Vasse Virgin enjoy a walk
through the olive trees.
With its mini-soccer field,
Palandri is one of the Margaret
River wineries offering
entertainment for children.
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