Visiting chefs learn about Eyre Peninsula produce

CHEFS: Pictured were (back): Ben Devlin, Jimmy Day, Paul Baker, Adam Rocco, Ben Williamson; front: Colin Chun, Jason Stephenson, Matt Gee and Zeb Gilbert.
CHEFS: Pictured were (back): Ben Devlin, Jimmy Day, Paul Baker, Adam Rocco, Ben Williamson; front: Colin Chun, Jason Stephenson, Matt Gee and Zeb Gilbert.

A group of renowned chefs from across Australia spent two days visiting Eyre Peninsula this week to get a better understanding of the region’s produce.

The 10 chefs visited Whyalla, Cleve and Port Lincoln on Sunday and Monday in a tour facilitated by Regional Development Australia Whyalla and Eyre Peninsula (RDAWEP).

The chefs visited from Sydney, Brisbane, Noosa and Adelaide.

They visited Olsson’s salt operation in Whyalla, Boston Bay Smallgoods’ free range pig farm in Cleve as well as EP Seafood’s mussel and Cleanseas’ kingfish facilities in Port Lincoln.

Local chefs were also able to showcase more local produce including prawns, oysters, southern bluefin tuna and abalone.

RDAWEP tourism and economic development manager Brad Riddle said the aim of the tour was to encourage food experts and chefs to come and learn about the region, its produce and environment.

The regional visit followed a tour on the Far West Coast in early September.

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