Enjoy your many varied experiences on the Paddock to Plate Dining Trail. Visit Arimia, a restaurant directed by Chef Evan Hayter and set completely off the grid - if they haven’t grown it, then you won’t eat it! At Cullen Wines see the biodynamic spiral garden which changes with the season and supplier of much of head chef Iain Robertson’s plates. Olio Bello is situated on 320 acres and has 10,000 olive trees with 14 different varietals. Oils aren't just oils. The deer at Margaret River Venison Farm are low in fat and energy, high in protein and super tasty. At the Farm House Margaret River natural foraging is their philosophy, as is the nose-to-tail use of animals. For Voyager Estate head chef, Santiago Fernandez, organics are important. With the winery in the complex process of becoming certified organic. Leeuwin Estate - Taste the gourmet produce whose makers you’ll get to know better in a journey through the local area - producers of meats, fish and sustainably grown vegetables. At Glenarty Road long-term planning takes place - where food is given its time to grow and treated with reverence. There are around 2,000 lambs and quite a few pigs too.