Kangaroo Island Signature Dish

The 2012 inaugural Kangaroo Island Seafood Feastival was held last weekend in Kingscote, Kangaroo Island.
Saturday 28th April 2012

I was lucky enough to make the trip across the water to attend the opening function, My BBQ Rules dinner by Pete Evans on friday evening and the Feastival on the Kingscote wharf on Saturday 28th April.

As I approached the Kingscote wharf I was taken back by the lighting which has been erected, highlighting the historic wharf area, it looked fantastic. 
Kangaroo Island Spirits were up to their usual delights creating some amazing cocktails, my favourite was the Margarita, although the coriander special was a close second.  The oysters were delicious, freshly delivered to the wharf area.
My BBQ Rules dinner stood out from the crowd,  the entree, fresh figs & sheep's ricotta set the scene for a decedent evening.  The main was cooked at the end of each table, with each table having their own BBQ & chef (Pete of course!!) the whiting with tomato salsa was outstanding.  Dessert was a local Kangaroo Island cheese platter and who could forget the wines - Dudley wines, located on the east coast of Kangaroo Island.  If you haven't been to their new cellar door on Cape Willoughby road, get out there and check out the view, taste some wine and have a gourmet pizza!

Saturday was a highlight for me as I was asked to be a judge for the Tourism Kangaroo Island Signature Dish competition.  As chair of Tourism Kangaroo Island, Pierre Gregor was the master of ceremonies.  Pierre introduced the 4 contestants, each of extremely high standard and it was very difficult to pick a winner. 

The winner was Tony Nolan, here is the description of this dish.  All I can say is, get over to Kangaroo Island, get some local whiting & produce and get cooking - you wont regret it.  Some pictures below to share my weekend....

The winning dish was Kangaroo Island King George Whiting groached (grilled and poached) with False Cape Silver Mermaid, topped with Kangaroo Island Capers and Island Pure Haloumi Cheese flamed with KIS Lime and Ginger Spirit, served with Locklands Potatos, KI Fresh lettuce medley Fryars free range eggs, Latitude 36 homey Mustard dressing and Emu bay chilli chutney, Is Good samphire and KI Pure canola oil aoli.