Set on the pristine lawns of Maitraya Luxury Private Retreat overlooking the Southern Ocean, Tides of Taste is a brand-new signature event at Taste Great Southern — and it’s already making waves. This cocktail-style soirée invites guests to wander with the wild through flavour, story, and creativity, guided by six of the country’s most dynamic chefs.
With a canapé menu crafted from the region’s best ingredients, paired with top wines and local oysters from the Leeuwin Coast Albany Rock Oyster Bar, this luxe soiree is more than just a dinner party. It’s a conversation between land, sea, and plate — and it all starts with the chefs.
Here’s your chance to get to know the six culinary minds leading the Tides of Taste kitchen:
Mark LaBrooy
Wild game hunter. Cookbook author. Culinary trailblazer.
Mark LaBrooy brings a fearless spirit to the table. Known for co-founding Three Blue Ducks and now leading projects like Wild Pie and Discovered Foods, Mark’s ethos is all about sustainability and sourcing with integrity. “If you don’t support your local producers, you’re a bit of a goose,” he says. For Mark, connecting with the Great Southern’s landscapes, diving into its waters, and meeting its growers is all part of the creative process.
What drives your food philosophy?
I’m a big believer in letting the produce do the talking. I love big, punchy flavours without overcomplicating things. Our food system is deeply broken — that’s why I’m drawn to wild-harvested protein and working with producers who are true stewards of the land and sea.
What are you most looking forward to in the Great Southern?
I’ve never been to WA, so getting to explore a new region, do a bit of fishing and create dishes alongside great chefs sounds like nothing but a good time to me.
Paul ‘Yoda’ Iskov
Fervor founder. Forager. Storyteller.
Founder of Fervor and a long-time friend of the Great Southern, Paul Iskov (aka Yoda) crafts menus that honour Country and Indigenous ingredients. Having cooked at world-renowned restaurants like Noma and Pujol, Paul now turns his focus to native produce, wild foraging, and storytelling through food. “My cooking is about telling a story—of place, of season, of culture,” he says. With deep ties to Albany, where he once lived and launched his career, Paul returns to the region with purpose and passion.
What does ‘wander with the wild’ mean to you?
It’s natural for me. The Great Southern is where land and sea meet in such a raw, powerful way. I lived in Albany for five years, and it’s where I first decided to become a chef. Cooking outdoors, using native ingredients, telling stories — that’s what it’s all about.
How do you view the role of local producers?
They’re the heartbeat of dining. But it’s not just farmers — it’s the Traditional Custodians too. Their knowledge is vital to working with the land in a sustainable way.
Evan Hayter
Seasonal master. Producer champion.
From regenerating land at Arimia Estate to leading the kitchen at de’sendent, Evan Hayter’s ethos is grounded in deep respect for small-scale farmers — the true heroes behind the plate. His unwavering commitment to quality, seasonality, and sustainability has defined his approach to cooking. For Evan, supporting small producers isn’t just about flavour — it’s about helping them survive, thrive, and continue doing what they love.
What guides your kitchen ethos?
Local is always the priority. If I haven’t grown it or personally met the producer, I don’t feel right serving it. I’m about transparency, respect, and keeping food honest.
What’s your connection to the wild side of cooking?
My approach to cooking connects deeply to the wild. We break down whole fish, farm our own pigs for charcuterie, and only use vegetables I’ve either grown myself or sourced directly from producers I know and trust. While I no longer work from the 135-acre farm I once had, my relationships with the people who do it better than I ever could are stronger than ever.
What excites you about coming to the Great Southern?
The diversity here is unparalleled. And the people — there’s such a genuine sense of place. Everyone loves what they grow. It’s so damn good.
Blaze Young
Flavour-forward. Fiercely local.
From a career in law to winning WA Good Food Guide’s Chef of the Year, Blaze Young is a rising force in WA’s culinary scene. Now leading the kitchens at Nieuw Ruin, Edward & Ida’s, and Foxtrot Unicorn, Blaze is known for bold ideas and big heart, she leads her kitchens with a strong sense of community. “Food brings people together. It sparks stories, debates, discoveries,” she says.
What drives your cooking?
For me, food has always been a love language. Food was never just about nourishment—it was about gathering, about time spent together, about the joy of sharing something made with care. That sense of connection is at the heart of everything we do.
Why is local produce so important to you?
There’s no good food without good produce. Supporting local is about quality, sustainability and making sure future generations can keep doing what they love.
Brian Cole
Technique meets terroir.
As Chef de Cuisine at Hearth (The Ritz-Carlton, Perth), Brian Cole brings precision and creativity to every plate. His style blends native ingredients with global flair, using bold flavours and refined technique to deliver memorable dining experiences. At Tides of Taste, Brian is most excited to connect with local growers and dive into the region’s wild ingredients. “It’s not just about cooking; it’s about connecting with the land, its stories, and the journey of the produce.”
What’s at the heart of your cooking?
It’s about celebrating our producers and telling the story of the region through food. I want every bite to surprise people — to give them a new perspective.
What are you most looking forward to?
Exploring the region, meeting its passionate producers, and immersing myself in the wisdom of the Indigenous elders. I look forward to the opportunity to learn about new ingredients I haven’t worked with before, as well as exploring fresh ways of working with familiar produce.
Amy Hamilton
Bold. Regional. Unforgettable.
The woman behind Albany’s iconic Liberté, Amy Hamilton is one of the Great Southern’s most celebrated chefs. Known for her bold, boundary-pushing Franco-Vietnamese cuisine, Amy was named 2024 WA Good Food Guide Regional Chef of the Year. Her dishes are always anchored in local produce, reflecting the richness and diversity of the region she calls home. At Tides of Taste, Amy brings her signature style to the fold, helping shape a menu that is fearless, flavour-packed, and proudly regional.
How does being in the Great Southern influence your cooking?
We interpret French-Vietnamese cuisine through Great Southern ingredients, which creates a kind of originality shaped by the seasons. The diversity here is incredible — You’d be surprised at what we can grow, there are so many micro-climates. In the Porongurup you can grow bamboo, bananas and turmeric.
What are your favourite regional ingredients?
The water here is some of the cleanest in the world. I’m constantly inspired by the work of small-scale producers who are doing things differently. As chefs, we have an opportunity to offer a new perspective and support a community that’s taking bold, creative steps forward. I work with them regularly and we support each other. There’s a camaraderie happening in the region that’s exciting.
Tides of Taste is a celebration of community, creativity, and Country — brought to life by six chefs who cook with heart, honour the wild, and never play it safe.
Tickets are still available for this two-night coastal celebration — but they won’t last long.
