Carnarvon | Saturday 22 August 2026
Hidden amongst rows of mango trees on one of Carnarvon’s iconic plantations, The Plantation Feast brought guests together around a single long table for an unforgettable afternoon celebrating the flavours, stories and people of the Gascoyne.
Set beneath a canopy of green, growers, producers, chefs and guests shared an experience that connected the food on the table with the place it came from.
More than a long lunch, the event offered a rare opportunity to step behind the farm gate, meet the people who grow and produce local food, and experience the remarkable produce that has helped shape the Gascoyne as a food region.
Leading the culinary experience was Jessica Roe, Head Chef of Petition Kitchen and WA Good Food Guide Young Chef of the Year 2026. Known for her produce-led philosophy and strong connections with Western Australian growers, Jessica created a menu celebrating the land, sea and seasons of the Gascoyne.
Learn More About Chef Jessica Roe
Your Experience
Guests travelled through the plantation gates and into the heart of the event, where they were welcomed with a signature cocktail or mocktail crafted from local ingredients alongside a selection of seasonal canapés.
Throughout the afternoon, the stories behind the food were brought to life by growers and producers whose work, passion and innovation continue to shape the Gascoyne food region.
Local instrumentalist Kathryn McKay and an internationally acclaimed DJ provided an evolving soundtrack beneath the mango trees, blending live performance with contemporary sounds as the afternoon unfolded.
With guests seated together at one long table among the mango trees, the experience brought food, people and place together in one of Carnarvon’s most distinctive settings.
A Menu Inspired by Place
Jessica Roe created a menu celebrating the Gascoyne’s land, sea and seasons, with each course designed to tell a different part of the region’s food story.
Freshly caught seafood from regional waters, tropical fruit harvested from local plantations and premium pastoral produce, including lamb from Mundillya Homestead, featured throughout the menu.
From Exmouth and Shark Bay seafood to Carnarvon’s horticultural produce, the menu showcased the diversity, quality and provenance of ingredients grown, caught and produced across the Gascoyne.
Highlights include:
- Smoked Spanish mackerel with custard apple relish
- Gascoyne prawns with mango and charred sweet corn salsa
- Slow-cooked Mundillya Homestead lamb with Cuban oregano chimichurri
- Baked pink snapper with lemon and potato
- Seasonal plantation-inspired desserts featuring mango and black sapote
The menu celebrated the remarkable diversity of the Gascoyne food bowl while allowing the quality and character of each ingredient to speak for itself.
Wine, Beer & Local Pairings
A premium wine pairing featuring wines from Di Latte Estate was curated to complement the menu throughout the afternoon.
Local favourites from Whalebone Brewing Company were also served, bringing another taste of the Gascoyne to the table.
A Rare Opportunity
Few visitors have the opportunity to dine within a working mango plantation, share a table with growers and experience regional produce in the landscape where it is grown.
The Plantation Feast was one of the signature experiences of the 2026 Gascoyne Food Festival, bringing 200 guests together at a single long table in the heart of a working Carnarvon plantation.
It was an afternoon shaped by local produce, shared stories and a strong connection to place, capturing what Rare. Remote. Unforgettable. means in the Gascoyne.