Easing of COVID restrictions comes at perfect time for the 2022 edition of Taste Great Southern

Taste Great Southern starts on Thursday and with the easing of WA’s remaining COVID restrictions last week, the festival will be able to cater for even more food lovers this year.

The festival brings a smorgasbord of foodie delights to Albany and the region until May 15.

This year, all events will be able to operate at full capacity, meaning there are now extra tickets on sale for some of them.

Director of CMS Events, the company that operates the festival, Richard Campbell said the easing of restrictions had come at the perfect time for Taste Great Southern.

“It’s going to be good, people will feel a bit more relaxed ... and I think, while ticket sales have been slow in some areas, it should actually make those last-minute sales pick up and really improve some of those events,” he said.

He said 5000 people were expected to attend the festival this year, with 2000 of those coming from outside the Great Southern, including some tickets sold to interstate tourists.

“That sort of visitation means we’re filling hotel rooms, we’re getting people at restaurants, they’re buying petrol they’re going to the shops, that sort of thing,” he said.

“And that’s the importance of Taste Great Southern — it’s bringing people into the region, spending money.”

With more than 30 events throughout the region this year, Mr Campbell said one that he was most excited about was Catch of the South, a new event for 2022.

At the 10-course seafood degustation held on Friday, guests will enjoy the fare of headlining Tasmanian chef Analiese Gregory, Ocean and Paddock’s Trenton Brennan and WA food ambassador Don Hancey.

Mr Hancey will be cooking fresh-caught Albany seafood on Friday.

“Most of the menu depends on what the fishermen catch, and that’s great because then it’s fresh as,” Mr Hancey said. “It’s stunning, unique seafood from the really cold, clean waters of the Southern Ocean.

“Then you’ve got amazing cool-climate wines and olive oil.

“We’re working with these small producers who are so passionate about their products.”

Mr Hancey will be working with commercial cookery students from South Regional TAFE to prepare the food for Catch of the South.

“Even though there are only 90 guests, we’ve got 10 courses, so there’s a lot of prep to do,” he said.

“And that’s another thing, when we collaborate with the local training organisations, it gives the students and the trainers a fresh look at what’s going on.”

Mr Campbell said although the easing of COVID restrictions had opened up some aspects of this year’s festival, close-contact isolation rules continued to affect staffing.

“We’re sort of still in the shadow of COVID so we’re still, I think, cautious, and rightly so,” he said.

“Even while we’ve been hoping, it’s really been the last two weeks when we could actually start making plans.”

Mr Hancey said he “loves” the collaboration Taste Great Southern fosters.

“It’s not just about food and wine, it’s about all the tourism assets, it’s about the hospitality students learning,” he said.

“It just ticks a hell of a lot of boxes.”