Chefs were presented with a dazzling array of delicious produce and products from Buy West Eat Best members to make magic throughout the month-long celebration that is Plating Up WA – from the finest quality dairy and meat to premium olive oil and octopus, and so much more.
But why should they have all the fun? Get some of these Western Australian wonders on to your weekly menu.
Seafood sensations
Given the quality of local seafood, it’s hardly surprising so many variations popped up on signature dishes during Plating Up WA, including UMA restaurant’s cold-poached Abrolhos scallops. Show a little love at home for our ocean beauties with an easy lobster pasta with cherry tomatoes, or pick up some coveted akoya oysters from Leeuwin Coast and treat them with respect (there are great recipes on Leeuwin’s website if you’ve never cooked with them before). Fremantle Octopus also serves up WA’s delicious occy in a variety of ways, including raw premium tentacles perfect for a quick grill or barbeque, and marinated octopus for a scrumptious poke bowl.
Potato power
Potatoes may be a staple part of our diet, but they are far from boring. They can be transformed into a silky puree, as Sandalford Restaurant and Bar did to accompany a tender Harvey Beef fillet for Plating Up WA; combined with cheese and rosemary for a warming winter bake; or roasted to perfection to serve with slow-cooked Amelia Park lamb. If you like chips (who doesn’t?), cook them in Block 275 canola oil – it has a high smoking point, as well as a clean flavour, perfect for deep frying. The versatile potato can even be used to make a whopper chocolate cake. Whether you like them fried, mashed, smashed, in salads or stews – almost any way, really – life is so much better with WA Potatoes.
Forest flavours
Wherever you see the Genuinely Southern Forests label, you know you’re in for something special. The Southern Forests region is home to so many wonderful producers and providores that Plating Up WA chefs were spoilt for choice. And so are you. Grab a box of Newton Orchards’ pear or apples and make an upside down pear cake or add some apples to a hearty porridge. Savour the sweet taste of Chestnut Brae roasted chestnuts or try some chestnut ice-cream. Stock up the fridge with sparkling apple and pear juice from NewLeaf Orchard, and pop a bottle of their apple cider vinegar in your pantry for dressings. Then there’s the award-winning Bannister Downs Dairy. Plop some of their decadent double cream atop some homemade scones (or anything) and thank us later.
Mushroom magic
Take some inspiration from Plating Up WA 2024 chef liaison Scott Bridger, who championed The Mushroom Guys in his signature dish for Bib & Tucker, and snap up some of the urban farm’s fungi for your table. They come in all kinds of varieties, and nifty names, including scaly flame cap and lion’s mane. Simply sizzle your favourite in a pan with lashings of luscious butter from The Butter People (good quality olive oil, such as Jingilli EVOO, works well, too). If you like a bit of meat with your veg, add them to this decadent beef and truffle pie or take your shepherd’s pie up a notch.
Perfect pairs
Honey is the bee’s knees, isn’t it? Piesseful Bees’ raw honey is superb drizzled over crumpets or toast but the nectar of the gods also pairs beautifully with so many other ingredients. Try it with quince and walnuts or baked with camembert and figs (though you’ll have to wait to summer for the latter). It also makes a great companion for Sweeter Banana’s bounty, whether topping your morning muesli or granola or in this delicious banana honey bread. Honey-glazed walnuts and cheese and red onion tart are another a winning combination, thanks to matchmaker (and pastry queens) Empire Pastry. Pomegranates (Koorian Farming grow them in the Wheatbelt) and pears make a rather lovely pair, too, as this easy salad demonstrates. Serve with some well-seasoned barbecue chops from Linley Valley Pork – heaven!
Feel the heat
There is a lot of hot stuff in WA. If you like to chew on a little spice, you’re sure to get a taste for Outback Beef’s chilli jerky (luckily, you can buy them in a pack of three). The Devil’s Tears chilli sauce is a flavour bomb that tastes just as good in a marinade as it does drizzled over your morning eggs. Bluey Zarzov’s Hotsauce make an array of spicy sensations to suit everyone’s tastebuds, from the mild Awesomesauce to the aptly named Angry Viper. Try some in this chickpea and pumpkin laksa, or spice up your next pasta dish with a teaspoon or two of hot sauce. (If you’re gluten-intolerant check out The Lupin Co’s range of keto and vegan spirals.)
Sweet and sour
Whether you’re a sweet tooth or prefer savoury dishes, it’s hard to go past WA Citrus this time of year. Add some lemons to a chicken tagine or create a lemon butter sauce for Western rock lobster. If you haven’t tried black limes, this chilli chicken curry from Australian Black Limes will really have your tastebuds singing. Put some zing into afternoon tea with this marvellous mandarin cake or settle in for a chat over spiced orange tea. If you’re feeling And while not part of the citrus family, Tucker Bush’s Jambinu Zest will please those who like a bit of tang. Said to be the best culinary Geraldton Wax, Jambinu Zest is not dissimilar to lemon myrtle and a sprinkle of this dried native herb is equally at home in cakes as it is sauces (and, we’re told, gin and cocktails).
Easy pickings
If you’re having a lazy day where cooking seems like such a chore, it takes no time to pull together a delicious platter with quality Western Australian produce. Choose your favourite charcuterie, add some superb cheese from Halls Family Dairy, and slice up juicy apples or pears. Scatter a few bowls containing other local delicacies, such as pickled Cambinata Yabbies, a handful or so of Omega Walnuts, some table olives from Great Southern Groves. Serve with a loaf of Eco Bread’s dark rye sourdough, a slab of Devoted Artisan Butter’s creamy garlic and parsley butter, and some fig and pear cheese paste from The Epicurean Foodie and let everyone help themselves. Add a glass or two of the finest drops from Drakesbrook Wines, and no one will be complaining you didn’t cook!