So many clever chefs have dreamed up the most delightful dishes to showcase Western Australia’s seasonal bounty, it’s hard to know where to start.
Never fear, we’re here to help. As we move through this month-long celebration of all things seasonal and sensational, brought to you by Buy West Eat Best, we’ll whet your appetite with a few more morsels from the menu.
From the city to the Southern Forests, Fremantle to the Mid West, you’re bound to find something to light up the palate.
See the full range at Plating Up WA – Venues and make a date worth savouring this June. Let’s start with this awesome foursome. Hungry, anyone?
Cheese to please
Fraser’s Restaurant has been a beloved part of our culinary landscape for more than 30 years. Those who are drawn by the stunning views over Kings Park to the city soon convert to regulars for the inviting creations coming out of the kitchen. Led by executive chef Chris Fraser, whose passion for local produce is renowned, Fraser’s has earned its reputation for excellence.
This passion is evident in every morsel of the cheese tart Fraser’s is offering for lunch and dinner throughout Plating Up WA. The handcrafted creaminess of the award-winning Halls Suzette Cheese comes from South-West artisans Halls Family Dairy, where the care for the Normande breed behind the single-origin cheese is evident in every bite.
The stunning Suzette is perfectly matched with roasted Packham pears and crunchy, salted beauties from Omega Walnuts. The only large-scale walnut grower in the State, the Williams family nurture walnut trees on properties in Nannup, which is certified organic, and Manjimup.
All this deliciousness is encased in a super shortcrust from Empire Pastry. Based in the Perth Hills, the duo behind the array of sweet and savoury baking delights have made it their mission to create the best pastry possible and it shows. Enjoy!
Beef it up
Sandalford Estate is a Swan Valley stalwart for good reason. Nestled in picturesque grounds, it offers a welcome respite from the hustle and bustle, a short drive from the city, not to mention plenty of fine wine and food.
The culinary forces at Sandalford Bar and Restaurant treat WA’s stellar produce with love, making the most of seasonal ingredients without losing sight of the delights that are available year round.
Take this year’s Plating Up WA dish, for instance, featuring Harvey Beef reserve fillet. Owned by a sixth-generation Western Australian farming family, Harvey Beef works closely with other farmers to ensure outstanding quality and taste.
Sandalford has given the 100-day grain-fed beef the star treatment, serving it with a smooth potato puree, moreish mushrooms, smoked bone marrow, parsley salad and pickled shallot. The gluten-free dish is finished, as befitting a winery restaurant, with a rich red wine jus. Tuck in for lunch seven days a week or for dinner on Friday and Saturday evenings.
Seafood for the senses
Octopus is an ingredient that needs to be handled carefully. Let it cook just a tad too long and it can be like chewing rubber (or so we’re told, never having eaten rubber). Thankfully, the team at Sen5es Restaurant and Wine Bar know the calibre of the produce and afford it every respect.
Fremantle Octopus has the pick of three managed fishing zones from the Great Australian Bight to the pristine waters of Shark Bay for their premium catch. Octopus tentacles are washed, cleaned, graded and hand selected before being frozen, steam-cooked or marinated, so you can be assured of the highest quality no matter how you buy it.
Sen5es, a relaxing city escape in the Novotel Perth Langley, has chosen to slow-cook a signature occy dish for Plating Up WA that pairs the fabulous Fremantle Octopus flavour with an eggplant nam prik (a variation of the delectable Thai spicy sauce).
Topped with coconut, dried cherry tomatoes and pickled daikon, it will also go beautifully with a crisp wine from Sen5es’ extensive local list. Book a dinner date, Monday to Sunday, 5pm to 9pm.
Develop an orange crush
There is nothing humble about carrots. Crunchy, tasty and oh-so good for you, they are also abundant in WA, where passionate growers such as the Maiolo family at LJM Produce in the South West ensure the finest quality for our kitchens.
And, of course, in the hands of award-winning chefs like Melissa Palinkas, they really shine. The chef-owner of East Fremantle eatery Young George is known for elevating simple, seasonal ingredients with flair, never sacrificing flavour for style.
Her Plating Up WA dish is a case in point: carrots charred to look and taste amazing, topped with beautiful barley and herbs and set on a bed of mayonnaise made with Block 275 canola oil. Produced in the Mid West from a single-origin farm, the canola is cold pressed and hand bottled with the same care that chefs take using the premium product.
Pull a chair up at the bar or settle at a table in the gorgeous heritage building that Young George calls home and ask for the best local wine, beer or cider to enjoy with this inspired plate of goodness. Available for dinner, Wednesday to Friday, from 5pm til late.
Book your table now
We’re pretty sure you’re salivating already, but there are many other options for those with specific tastes. We’ll have another set of magical morsels to share with you next week. Read more about Plating Up WA and keep celebrating all things local this June.