General News
31 March, 2026
Local chefs feature at Grampians Grape Escape
COMING up soon is one of Australia’s longest-running food and wine festivals, the Grampians Grape Escape. In Halls Gap from May 1-3, the festival brings together more than 100 exhibitors spanning local winemakers, producers, distillers, brewers and artisans, alongside live music, hands-on experiences and an expanded food program celebrating the Western District’s culinary talent.
Leading the 2026 program is acclaimed Tasmanian chef, Analiese Gregory, formerly of Le Meurice & Quay, whose produce-driven, elemental style is a natural fit for the region.
But alongside the strong lineup will also be local fire-cooking specialist, Tom Ballinger of Coal Catering, and Dimboola’s Cat Clarke.
The former will be featured at a new attraction for 2026 – The Coal Pit, an immersive outdoor cooking experience showcasing live-fire techniques, seasonal produce and chef-led demonstrations.
“I'm running The Coal Pit all weekend at the Grape Escape, so Saturday through Sunday, from opening through to shut,” Tom said.
“Just cooking over fire – that's what I do … local produce, whole animals just cooked over the coals.”
Tom’s lifelong passion for food and fire was “a bit of a hobby” that he decided was worth pursuing.
“Not so (much) barbecue, but more finer food over fire, and then just made the shift and never turned back,” he said.
“Just self-taught over the course of quite a few years, and had a few people that are in the industry that I've been able to lean on and experience things with.”
With his Grampians-based business delivering a unique culinary experience for small private gatherings, he said he revelled in taking “a simple ingredient, and you transform it over the fire.”
“I think that's what drew me to it the most,” Tom said.
“You can take something from inside and cook it on a gas stove or an electric cooktop, but as soon as you add that natural element with the fire – and it depends on the type of timber too – that's really what captivated me into going down this path.
”I'm fortunate enough to use Grampians Olive Co woods. I use all the trimmings off the olive trees at Laharum.
"It's a very non-acrid sort of smoke, (it) treats most ingredients quite nicely, not overpowering.”
Tom said he hoped visitors to the festival would spend some time to check out “a really broad selection” of what he would be doing.
“I think it's a proper experience,” he said.
“It's obviously got great wine, great food, and The Coal Pit is going to be a standout for the festival, which I think is fantastic.
"People can stand right there, they can watch it all happen, they can ask me whatever questions they like about techniques, all that sort of stuff, and it's all out in the open, nothing's hidden.
“People see the fire, they get to smell the smoke, hear it … and at the end of the day, it just comes back to the fire and the coals, and taking a simple ingredient and just doing it properly.”
For Cat Clarke, she was looking forward to doing what she loves, highlighting local ingredients and showing how to use them well.
“It’s also nice to be asked to showcase local talent,” she said.
“Because we're regional doesn't mean we're any less talented.
“They've got me showcasing the audience on small canapés, appetisers that they can have, but I'll also be using the actual fire, so working with Tom.
“I’ll get some kangaroo tail … we're doing some Torres Strait Islander influence (on) one of the appetisers, but that's a surprise.
“And working with some paperbark and some fish as well.”
Asked by the Mail-Times what kind of fish she would have, Cat said she would have to be flexible.
“Depends what we can get our hands on, always,” she said, laughing.
“(There’s) always adjustment. You can’t 100 per cent guarantee anything with produce – especially with this area – so you've just got to be able to modify and work with what you’ve got.
“That’s OK – (it’s) character building!”
Not shying away from challenges can certainly define Cat’s career, with the menu at her bush-setting restaurant tucked away at the Dimboola Golf Club regularly following seasonal availability.
She has used her experience as a teacher to demonstrate how to use indigenous ingredients in cooking, and her history at the festival dates back a long time.
“I actually worked at the Grape Escape when I was at Darcy's Restaurant in 1996,” Cat said.
“We did a food stall there … and I remember it was one of the longest days, you wouldn't get away with it these days.
“And then to go into teaching and teach food, and learn about local and bush foods as well, and then incorporate that into my teachings as well as my menus.”
She cheerfully admitted her approach was one of many, and there was always something new to appreciate with food; she hoped the main thing for people to take away was being open to variations and unfamiliar ideas, herself included.
“I think we all bring something different to the table,” Cat said.
“We've all got different experiences and knowledge ... I can share what I know, and if someone can take something away from that and actually learn from that, it's made it worthwhile.
“You never stop learning, especially with food.
“I love the Grape Escape ... because you can talk with growers, you can talk with other suppliers, figure out what they're doing, learn from them, purchase some of their produce, and it's just that kind of 360 effect – you're supporting other businesses and businesses come back and support you as well.
“I think that's really important in small regional towns.”
Cat said she would welcome conversations with people at the festival too, anything from “a question for me on how to cook something, or they're struggling with getting a child to eat”.
Tickets are on sale now at grampiansgrapeescape.com.au, with early-bird pricing available until April 10.