Carnarvon: Where the Festival Begins...

The journey begins in Carnarvon, the heart of the Gascoyne’s food bowl, where the river meets the sea and the soil yields an abundance of flavour. The Long Table Lunch on Saturday 26 July, the festival’s iconic opening event, sets the tone with a menu that celebrates the region’s renowned seafood and premium beef, prepared with care and creativity by a team of world-renowned chefs, led by Chef Ben Ing.

Guests start with artisan bread and freshly churned butter — simple, honest, and full of promise. The entrée is a love letter to the ocean: king prawns dressed in spiced cocktail sauce, scallop ceviche over a crisp hash brown and topped with caviar, and kelp-cured pink snapper paired with creamy avocado.

The main course is a celebration of fire and finesse: barbecued beef oyster blade, its richness lifted by a smoky vegetable salsa verde of tomatillos, pickled peppers, spring onions and fire-roasted eggplant. Alongside are tender grilled asparagus and a bright bean and fennel salad with olive brine vinaigrette.

Dessert is pure comfort — cardamom-infused rice pudding, banana whiskey sabayon, roasted farro oil and raw almonds. A warm, generous finale to an unforgettable first course of the festival.

The following day, the celebration continues with the Great Carnarvon Feast and Groove on Sunday 27 July — a laid-back family gathering on the fascine, set against the turquoise waters. With live music, picnic vibes, and crowd-pleasing eats like fish and chips, prawn pizzas, goat pies and hand-churned ice creams, this is Carnarvon at its most vibrant and welcoming. As the sun sets, prepare for a spectacular fire show that lights up the night sky — a dazzling, flame-filled finale that adds a touch of magic to this joyful, community celebration.