Two Pollinators members plan to capitalise on the city’s local produce to showcase the region, provide a fine-dining experience and raise funds for innovation, with plans afoot for a team of travelling chefs to offer a degustation experience in an iconic Geraldton location.
The duo discussed plans for such a dining experience at Pollinators’ LunchTime Lab last month and have since organised for the team from Fervor to visit Geraldton in mid October.
Fervor travels the state to bring fine dining to remote and regional areas using local and sustainably caught food – think fine dining under the stars, by the beach or amid rugged breakaway country.
Pollinators’ members, Pam Sherlock and Emma Jackson, who envisioned the idea, said they’d come up with the notion after Pollinators members discussed possible innovations for the region.
“Geraldton has a $400 million dollar, sustainable rock lobster industry but there are very few places locally where a local or visitor can enjoy this and other local delicacies,” Ms Sherlock said.
“We love going out for dinner occasionally, and entertaining visitors to Geraldton and want to offer a unique fine dining degustation experience – something different to what is on offer at the moment“.
Ms Sherlock said the idea had morphed from a pop up lobster / seafood restaurant into offering a one-off dining experience, provided by Fervor, with any extra money being put aside as seed funding for other innovative ideas.
She said it would be a great way to promote local Geraldton produce, attract tourists to Geraldton and provide a unique fine-dining experience to locals.
Full details including the date and venue will be announced in the coming weeks.
The initiative is an example of the way Pollinators helps to nurture new innovation and support sustainable communities. Find out more at www.pollinators.org.au.
What a fabulous initiative. Congratulations Pam Sherlock and Emma Jackson!
The region has a vast array of food products from the sea and land with many producers focused on sustainable production and harvest methods. Together with the high class chefs in town and Durack training facility, Geraldton presents a great opportunity to become a ‘sustainable food capital’ of WA.
Greg Brennan