CHEF Don Hancey will be in charge of preparing a lobster feast during the Lancelin Ocean Classic next year.
The WA food ambassador has been planning the menu for the first lobster brunch, to be held on January 17.
“I’ll be grilling western rock lobsters over a fire pit on Lancelin Beach – right by the ocean where these little beauties come from,” he said.
“The quality of seafood and produce from this pocket of WA is simply outstanding.
“I’m very excited to be bringing together some of these fresh ingredients for this unique brunch.
“There will be a few hundred half-lobster tails on the grill – it will be quite a sight.”
Hancey plans to serve a Gingin salad and fresh bread from the New Norcia Bakery with the lobsters caught by the Geraldton Fishermen’s Co-op.
Other regional food producers involved include Sumich Olive Oil, the Loose Leaf Lettuce Company, WA Potatoes, Gingin winery Riseborough, Matso’s and Michael Brothers.
The Lancelin Ocean Classic weekend will include the 25km water marathons from Ledge Point to Lancelin by windsurf, kitesurf or ocean kayak.
The crayfishing industry is a part of the Lancelin culture, with lobster traps drying in the sun throughout the seaside area.
The local fishing industry are supporters of the Lancelin Ocean Classic and take time off catching lobsters to support the water marathon, using their boats as markers for the 300 athletes.
Brunch tickets cost $60 for adults and $45 for children. For more information, visit LancelinOceanClassic. com.au.