With the Margaret River Gourmet Festival around the corner, featured chef Matt Stone shares a delicious recipe for you to try at home!


  • 1kg clams

  • 300mls dry cider

  • 200gr Samphire

  • 1 stick celery

  • 1 lemon

  • 6 shallots

  • ¼ cup sugar and ¼ cup salt for curing

  • 20gr butter


  • 1.

    Finely slice the whole lemon, celery and shallots. Mix in a bowl with the sugar and salt.

  • 2.

    Leave to cure for 45 minutes and then rinse under cold water.

  • 3.

    Trim and wash samphire. Place a heavy based pot on a high heat. Once extremely hot add the clams. 4. Stir and cook for 2 minutes. Add the samphire and cider, reduce by half.

  • 4.

    Next add the vegetable mix and butter. Stir and take off the heat.

  • 5.

    Serve in a large bowl.


Recipe from Matt Stone who joins the celebrity chef line up at the inaugural Margaret River Gourmet Escape. Set against the stunning back drop of Western Australia’s remarkable South West region, the Margaret River Gourmet Escape showcases over 20 international and local food and wine experts at the ultimate in culinary adventure and will take place this November, from Thursday 22 to Sunday 25.

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