Flavour Report with Derek Goforth: My top picks after eating my way across Geraldton’s Shore Leave festival

Shore Leave 2025 has come and gone, but the memories — and the flavours — will linger for a long while yet. I can still taste the food and smell the deliciousness drifting from dozens of food vans, stallholders, and producers who brought their absolute best to Geraldton’s signature festival. First and foremost, hats off to the organisers — you absolutely nailed it this year. It was the best Shore Leave yet! But where do I even begin when it comes to reviewing the food offerings at The Helm and farther afield? There was so much to sample, both familiar favourites and exciting new discoveries. After eating my way across the festival, here are my top picks. First up, the local legends — Skeetas and Burnt Barrel. What can be said about these two Mid West institutions that hasn’t already been said? Skeetas’ fish and chips and spring rolls were simply on point — crispy, moreish, and cooked to perfection. Meanwhile, the Burnt Barrel team served up a meat plate that hit the spot in all the best ways. The brisket, pulled pork, ribs, and those sweet and tangy sides — they’ve perfected their BBQ formula, and it shows. Next, the new kids on the block who absolutely impressed. First was Jose’s BBQ, run by Jose Silva and bringing a Brazilian twist to the BBQ scene. They offered burgers and rolls and all sorts inbetween, but we chose the selection plate — steak, chicken, sausage, and an array of sides. Juicy, tender, and full of flavour, Jose’s delivered a more subtle, earthy style of BBQ compared to the big, bold American style of Burnt Barrel. It was refreshing and absolutely delicious. Then there was Have A Delicious Day, run by locals Kiri and Bob Bolton. Specialising in cold and hot platters, this was perfect for festival-goers who wanted to spread out on the grass and graze while soaking up the atmosphere. We tried both the hot and cold platters — while a little pricier, they easily fed the whole family and still proved good value for money. Two other standout smaller stalls that deserve a huge shout-out were Lickety Sticks and Bubble Bliss. Lickety Sticks captured the spirit of a sunny Shore Leave weekend perfectly with their homemade ice lollies. Bright, colourful and packed with natural flavours, their lollies were a hit with kids and adults alike. Whether you grabbed a classic fruit or one of their more adventurous flavour combos, it was the perfect refreshing treat between samplings. Bubble Bliss brought serious charm and fun to the festival with their bubble tea offerings. Their menu was bright, fun and full of options — from classic milk teas to refreshing fruity blends. Each drink was a little moment of happiness in a cup. And finally, voted across the board as the highlight of Shore Leave 2025 — JB Cuisine. JB Cuisine is a food van run by Nella and Bruneau Canaveera, who launched their business in September 2024. Bruneau, with nearly 30 years of food industry experience, had always dreamed of opening his own restaurant. Instead, they chose the van life to travel the Mid West, sharing their unique cuisine — a beautiful blend of western and Mauritian flavours. So far they’ve popped up everywhere from Jurien Bay to Morawa, and now Geraldton. We loved JB Cuisine so much we visited every single day of the festival. The homemade chicken burger, calamari, loaded fries, and fish and chips were all absolutely outstanding. The calamari was so tender it practically melted in your mouth, and the hot chips — fresh, crispy, fluffy, and irresistibly moreish — were among the best I’ve had. Even our fussy-eater kids happily cleared their plates! A huge well done to everyone involved in Shore Leave. A special mention to Gabby McCrory and her crew at The Helm for running such a tight ship and creating such a welcoming, vibrant festival atmosphere. You all did Geraldton proud. Here’s to even bigger and better festival in 2026 — but for now, I’ll be dreaming of those Shore Leave flavours just a little while longer.