Geraldton’s Portia Bodycoat selected as headline chef for Shore Leave dining event

One of Geraldton’s leading culinary talents will help showcase the best of Mid West produce at a mouthwatering event as part of next month’s Shore Leave festival. The Gerald Hotel executive chef Portia Bodycoat is one of four headline chefs catering the Mid West Paddock to Plate fine dining experience as part of the four-day event. Delicious creations by Vasse Felix’s Brendan Pratt, Young George executive chef Melissa Palinkas and former Masterchef Australia contestant Jenny Lam will also feature on the menu. Ms Bodycoat has been working with The Gerald Hotel since March last year and said she was proud to be representing the business and the region during Shore Leave. “Geraldton is a fast evolving city, in the past we’ve quite often been overlooked for the South West, which is an amazing destination, however we do have incredible offerings here also,” she said. Passionate about supporting local business, Ms Bodycoat said her dish — a lamb neck croquette paired with pan-seared scallops — will use produce from Mick Davey Butchers, McBoats Seafood and Block 275. “My dish is prepared in my style using classical methods of cookery, which also reflects our menu at Bob’s boutique bar. “It is a representation of the Coral Coast showing the connection between the land and the sea. Texturally it will be a beautiful dish because you have the combination of the crispy croquette and the succulent scallops.” Ms Bodycoat said the businesses supplying the produce for her dish were all involved in sustainable and regenerative farming, which she hoped would become common practice in the future. “I think it is really important for chefs these days to push for these sorts of (farming practices). We are at the forefront of changing people’s mindsets for our children’s future,” she said. The Shore Leave participant will also present a cooking demonstration during the event at The Beach Price Market on Saturday the 30th April at 10am. The festival will run from April 27 to May 1.