Now that winter is well and truly here, it’s tempting to go into hibernation! Before you settle under the doona with your favourite Netflix show – there’s a brilliant reason to discover something delicious this June – Plating Up WA!
Read on to find out which “Plating Up WA” dishes we have devoured so far…
What is Plating Up WA About?
Plating Up WA is a tasty intuitive by Buy West Eat Best. This year, there are over 40 cosy venues taking part with a tastebud tempting “hero dish”. And there’s something for all budgets too – from casual fayre to fine dining, burgers, tapas and more!
Some of WA’s top chefs, who bang the pans from the Great Southern to the Kimberley, and all around Perth, are plating up the best produce in WA. Each Chef is using amazing local ingredients that are grown, farmed and fished across Western Australia to cook up unique dishes all month long during Plating Up WA.
Whilst many of the passionate Chefs utilise local growers and farmers year-round, Plating up WA is fantastic for Chefs to highlight where their ingredients have come from and give us all a reminder to shop local.
Here’s Some of the Dishes you can Expect…
Chef and I headed to tapas spot, Pinchos, in Leederville. We love the Plating Up WA dish on their menu. Meaty chunks of grilled free range Linley Valley ‘Moorish’ Pork fillet skewers, topped mojo verde, are tender and juicy. We dip them into tahini yoghurt, or wrap them in the fresh flatbread with the zingy tomato and parsley salad and fig jam. So delicious!
At new spot Uma, at the Pan Pacific Hotel, the Peruvian diner is representing WA with “Paletilla de Cordero”. We devoured the tender ten hour slow roasted West Australian free-range lamb shoulder, which is served with adobo sauce and roasted heirloom carrots and shallots. I can’t recommend this enough – be sure to book a table at Uma in June!
At Must Wine Bar Chef and owner Russell Blaikie is plating up Char Grilled Abrolhos Islands Octopus, Muhammara, Bravo Apple with Roast Potato Whip. Russell says “All our top chefs believe in supporting local suppliers and serving local produce because they know it’s what customers want. So, this campaign just confirms something they’re already doing. It’s a no brainer for us – the collective voice makes the message more powerful.”
Where Can You Find a Plating Up WA Dish?
Here’s the list of all the participating restaurants and their dishes featuring WA produce…
Perth
Ascua – Charred Stirling Ranges Flat Iron Steak, wood-fire grilled Shark Bay Cuttlefish, Gingin Swede, Adelaide Terrace Mint Verde, Manjimup Purple Congo potatoes, Katanning salt bush
Balthazar – Mont Blanc – chestnuts, chocolate, hazelnut, rum
BWG Steakhouse – Crispy skin Linley Valley pork belly, apple and parsnip puree, broccolini, cider jus.
The Cheese Barrel – Best of the West Cheese Board. A delicious cheese board with 4 local West Australian Cheeses, Freshly Baked Bread, Crackers, Fruit & Fruit Paste.
Cook & Mason – Chargrilled Western Australian octopus with charred and pickled corn, smoked corn powder and whipped almonds
East Fremantle Yacht Club – 300g South West, Grain Fed, 30 Day Dry-Aged Sirloin served with a Royal Blue Mash and local Broccolini
Fraser’s – Montanai Lamb Scotch, eggplant, chargrilled carrot, spinach
Jus Burgers – The Big Smoke: 180gm Butterfield Beef cold smoked patty (Stirling Ranges), double smoked Holey Smoke bacon (Manjimup), Turkish bun (Perth), green chilli jam, Dr Paul’s Smoked Habanero BBQ Sauce (Perth), house made chipotle aioli.
Lamont’s Bishop House – Poached White Rocks Veal, green olives charred broccoli, smoked celeriac puree.
Lamont’s Cottesloe – Shark Bay Whiting, shaved fennel, aioli
Little Lamont’s Express – Little Lamonts Western Australian Gourmet Gift Hamper – Includes Lamonts Olive Oil, Caramelised Onion Chutney, Tomato Chutney, Postcode Honey and Cheeky Cacao Signature Assorted Chocolates.
Manuka Woodfire Kitchen – Abrolhos Island half shell scallops cooked on coals, pickled cucumber, fermented chilli mayonnaise
Must Wine Bar – Char Grilled Abrolhos Islands Octopus, Muhammara, Bravo Apple, Roast Potato Whip
Nic & Kolo – Sticky caramel WA pork belly, grilled polenta cake, poached egg, crispy kale, pickled onion
Odyssea – WA prawns, scallops, snapper, filo in Chardonnay cream
The Old Brewery – 250g Margaret River Wagyu Flank seasonal vegetables, cabernet jus
Petition Kitchen – Grilled Freo octopus, green chorizo & whipped cod roe
Pinchos – Grilled free range Linley Valley ‘Moorish’ Pork fillet skewers, tahini yoghurt, mojo verde, tomato and parsley salad, fig jam and flatbread
Sauma – Vegetable Shashlik Chargrill; Marinated heirloom pumpkin, cauliflower, onions, mushrooms, rose valley ricotta, beetroot
The Shoe Bar – Half of a WA Rock Lobster, chips & Salad
Swallow Bar – Cracked & grilled Exmouth Tigers with lemon butter, fresh chilli & parsley
Sweetlips – Single WA Mackerel with chips and a dipping sauce AND Family WA Mackerel with chips and 3 dipping sauces
UMA Perth – Paletilla de Cordero. 10 hour slow roasted, West Australian free-range lamb shoulder, adobo sauce, heirloom carrots, shallots
Young George – Jumbo Shark Bay prawns. Sriracha butter, peanut, curry leaf
Regional WA
North & East WA
Aarli Bar, Broome- Coconut battered locally caught threadfin Salmon with smashed papaya salad
Carnarvon Hotel – Gascoyne Mundilya Station goat curry served with rice and pappadums
Cecilia’s on Hay, Kalgoorlie – Scallop & Chorizo on Hollandaise Sauce
Empire6714, Karratha – Coconut French Toast, banana coconut bread, roasted fruits, salted coconut caramel, stone fruit mascarpone and Greedy Nanny’s Rawnola chocolate crumbs
Sunsets Café – Sunsets King Prawn Caesar Salad – Crisp Romaine lettuce, Carnarvon Avocados & Cherry Tomatoes, Crisp Bacon, Shaved Parmesan, Garlic Croutons tossed in a Caesar dressing topped with grilled Shark Bay King Prawns
Sails at Hospitality Carnarvon – Pork Rillette Dish: Avon Valley Pork, Bumbak & Sons Grapes, Tipton’s plantation cucumbers and salad leaves, Gascoyne Organic Farm fresh tomatoes
South WA
Amelia Park Restaurant – Wood grilled Fremantle octopus, nduja, avocado, roast tomato emulsion, ink
Foragers Field Kitchen – Pemberton Marron and Avocado Ceviche, Fingerlime and Garlic Chives
Lamont’s Smiths Beach – Abrolhos Island half shell scallops, nduja, kaffir lime, macadamia
Liberté, Albany – Coconut Vinegar Braised Stirling Ranges Beef Short Rib
Pepper & Salt, Denmark – Plantagenet spice aged beef eye fillet, mushroom and black truffle croquette,
Redmanna, Mandurah – Taste of Peel 6 course degustation. Featuring: local caught Crayfish, Blue Swimmer Crabs, Mandurah Sea Mullet, Berkshire Pig from Hamlet Pork, Braised Harvey Beef Blade, OMG Ha Ve Harvey Cheese
The Studio Bistro – Wholesome share pan; Whole duck from the 2018 WAGFG Producer of the Year, Wagin Duck & Game immersed in a Thai Red Curry, Pickled Wombok, Chilli, Peanuts and Rice
Tall Timbers, Pemberton – Deluxe Truffle Burger: Tall Timbers Deluxe Truffle Beef Burger with Smoked Bacon, Aged Cambray Cheddar, Beetroot Mayo, Rocket and Shaved Fresh Truffle & Wine Co Black Truffle.
Taylor St Quarters, Esperance – Slow Cooked Stirling Ranges Beef Brisket Croquettes, Smoked Warren Grange Pumpkin Cream, Chimishurri.
Voyager Estate – 7 course WA Discovery Menu
So be sure to enjoy a couple of these mouth watering dishes like we did, and book a table this June at … www.platingupwa.com.au
This is a sponsored post, written for Plating Up WA. All words and opinions are my own.