HideAway Haven - destination for food experiences

Research shows that Australia’s strongest associations with food and wine suggests fresh produce, fresh seafood, high grade meat and unique outdoor dining most heartily tempt the tastebuds of international travellers.  The research also showed that for people who have never visited Australia, only 26 per cent associate the destination with a good food and wine offering. However, for those who have visited, Australia is ranked second across the 15 major markets for its food and wine experiences (60 per cent) behind France and ahead of Italy (third). More importantly though, for visitors from China, USA, France, India, Indonesia, Malaysia, the UK and South Korea, Australia is ranked as the number one destination for food and wine.  (Source Tourism Australia)

The enjoyment of food and wine is integral to the experience offered by HideAway Haven. Quality ingredients and fresh organic produce,  are a common theme enjoyed by all our guests.

Albany holds one of the richest, most undiscovered wine and food regions in Australia.  Why not enjoy the ultimate in food and escape to HideAway Haven,  and enjoy an incredible undiscovered food, wine and landscape experience.  

Gourmet Platter from Oranje Tractor wine

Hands on private cooking classes can be arranged with appropriate notice at an additional cost.  These include


The Beautiful Taste of Fish Cooked by our Private Chef - Dan Sharp

We were lucky enough to enjoy another private chef catering experience with Dan Sharp this week. 

Dan explained that when it comes to “beautiful tastes,” there is nothing more beautiful than the taste of fish when the season, harvest, handling and preparation all come together…that is when we are fortunate to taste a fish as good as it can be.

Dan’s father is a local fisherman and he is skilled in knowing how a fish should be caught and handled during its first three hours out of the water as that determines its eating qualities. Dan explained that fish should go into ice before it goes into rigor mortis (gets stiff) and this is the key to supple, resilient high quality fish.

We enjoyed Pink Snapper with Marron and garlic potatoes.  On the side Asparagus with Ringwould Goats Cheese and a green salad.