Carnarvon | Sunday 23 August 2026
A Hands-On Taste of the Gascoyne
The Morning Gascoyne Mochi Workshop invited guests to discover the art of Japanese mochi making using fresh Gascoyne produce.
Led by qualified pastry chef Poon, the hands-on workshop guided participants through the process of making soft, chewy mochi from scratch before filling each creation with local ingredients, including Sweeter Banana bananas and other seasonal Gascoyne produce.
Before moving to the Gascoyne, Poon worked in five-star hotels in Hong Kong as a qualified pastry chef. Today, he manages the shed at Sweeter Banana while continuing to bake with the same passion and precision that shaped his career in professional kitchens.
His journey from international pastry chef to local producer brought a distinctive local story to the workshop, connecting Japanese technique with ingredients grown in the Gascoyne.
During the session, participants learned how to prepare soft mochi dough, shape and fill their own creations, and took home their handmade mochi along with a recipe card and reusable container.
It was a relaxed, family-friendly experience that brought together food, learning and local produce in a distinctly Gascoyne setting.
Time:
10.00am – 12.00pm
Capacity:
10 participants
Duration:
Approximately 2 hours