When you mix passionate people, incredible produce, fire, and a weekend full of flavour, you end up with something pretty special—the Grampians Grape Escape 2026.
I thought I’d share a bit of the experience.
This was my second time being involved. The first was about four years ago, where I ran a food stall (with the saltbush arancini, of course) and jumped on stage for a Ready Steady Cook segment—an absolute blast. From memory, we cooked kangaroo tenderloin with a macadamia crust and finished with a lemon myrtle dessert rice. So much fun.
This year, I was invited back, with a focus on the coal-pit element. The fire setup itself was led by Tom Bellinger from Coal Catering, who brought in all the equipment and created the space—it was seriously impressive. My role was to work within that environment and show how fire can be used in a simple, considered way to build flavour.
There’s something about cooking over coals that always takes me back to camping—baked bean and bacon jaffles in a fire pit jaffle iron. Clamped shut, buried in the coals. Nothing fancy, but somehow you can never quite recreate that flavour at home in the kitchen.
For this, I wanted to take that feeling and push it a little further.
That’s where the kangaroo came in.
My thinking went straight back to Fitzroy Crossing, where I first learned how kangaroo tail is cooked over fire. It’s not quick—burning off the hair, scraping it clean, then wrapping and cooking it low and slow until it completely transforms. It takes patience, but it teaches you a lot about respect—for the ingredient and for time.
I also remember the prices being a real eye-opener. Kangaroo tails were around $8 each, while chicken and other meats were well over $30 a kilo. It’s a stark reminder of how limited and expensive fresh food can be in rural and remote communities. At the same time, processed foods, lollies, soft drinks, etc., are often cheaper and easier to access. It makes you appreciate the effort it takes to cook with proper ingredients, and why making the most of what’s available really matters.
Saturday was all about working with the fire as it evolved throughout the day. Tom and his crew managed the coal setup, and I moved in and out of that space—adjusting heat, checking progress, tasting, and responding to whatever the fire was doing. It’s not a static kitchen; everything shifts with the coals. You end up cooking in conversation with it.
We couldn’t source whole tails for the event, so I adapted. I cooked a kangaroo stew in the camp oven for depth and richness, and prepared around six kilos of tail wrapped in paperbark with wattleseed and saltbush, finished directly over the coals. The paperbark holds heat and moisture beautifully, and when it comes off the fire, there’s this deep, earthy smoke that fills the air. It’s simple cooking, but it carries a lot of character.
Alongside that, I was asked to create canapés to pair with cocktails. Again, I was pulled back to that camping mindset—those very serious baked bean and bacon jaffles cooked in the coals. Nostalgic, practical, always satisfying.
From there, I wanted to lift things slightly while still staying true to that fire-cooked foundation.
I had planned to catch fish myself the weekend before—how good would that have been—but no luck. I waited until dusk, the mozzies moved in, and I called it. Of course, that’s when the bites started. Typical. Thankfully, my butcher came through with beautiful rainbow trout, which turned out perfectly.
I paired it with samphire, wrapped it in paperbark, and cooked it over the coals. It stayed delicate and clean, with just enough smoke to lift the flavour.
For the canapé, I wanted something bright and fresh to contrast the fire. I built it on a betel leaf with the trout, then added a salsa of apple, pear, pomegranate, and finger lime, finished with karkalla and samphire. Crunch, acidity, sweetness, and salt all working together—it was one of those combinations that just clicks.
The other bites included kangaroo on wattleseed damper with beetroot relish and what I call Torres Strait scones—inspired by my friend Moses—served with rhubarb jam and freeze-dried muntries. A nice mix of grounding, familiar flavours with native ingredients woven through.
Behind the scenes, Ash from Grampians Grape Escape kept everything running with calm precision. There’s a lot happening at an event like this, and he somehow stayed one step ahead all weekend.
Sunday had a completely different feel. The morning started wet, but once the rain cleared, everything shifted. Cooking outside after rain does that—the air feels cleaner, the fire behaves differently, and things slow down in the best way.
By the afternoon, it had settled into something really special. People relaxed into it, the food landed, and it became one of those days where everything just works without needing to force it.
Great food, great people, and an atmosphere that only happens when all the elements line up at the right time.
A few quick updates from me, and a bit of seasonal food love while I’m at it.
Mother’s Day is now fully booked (thank you), and I’m in the final stages of pulling together the menu with produce coming in from local growers. This time of year always feels like a transition in the kitchen—the last of the zucchinis and tomatoes are winding down, while pomegranates are coming into their own. Deep colour, sweet-tart flavour, and perfect for lifting both savoury and sweet dishes.
That seasonal shift is something I really love working with. It keeps you honest and forces you to adapt, rather than leaning on the same ingredients year-round.
We’ve also got a catering job this Saturday, so it’s another full weekend ahead. No kids’ cooking class this week, but they’ve been going really well—lots of confidence building and simple, practical skills coming through.
If you’re ever stuck on what to cook at home, send me what you’ve got in your fridge. I’m always happy to throw together a few ideas. It’s a simple way to reduce waste, save money, and make the most of what you already have.
I’m also curious—what’s everyone’s favourite seasonal produce at the moment?
Our next Sunday lunches are on the 17th and 31st of May. Bookings can be made via email or text.
And coming up next, I’ll be at the Ballarat Heritage Harvest Festival, showcasing some of my favourite Irish dishes with a native twist—bringing together where I’m from and where I am now, on the plate.
