From Asian inspired pizza, to growing produce on kitchen rooftops, this two-part blog series is one not to be missed. For Part 1 we will chat to Jesse Blake from Petition Kitchen, Nic Wood from Piari&Co and Melissa Palinkas from Young George. Grab a cup of tea (or glass of West Australian Chardonnay) and see what’s in store for WA foodies in 2018, according to our homegrown culinary experts. 

1.     What is your prediction for the main food trend(s) we will see in WA in 2018? 

Jesse - Asian inspired pizza, dry-aged fish, chef collaborations and the use of more natural cooking methods.

Nic – The farm to plate mentality will continue. Chefs will become more creative with what they use on a daily basis.

Melissa - More chefs taking a no waste policy. 

2. Which produce do you think we will see more of on WA restaurant menus in 2018? 

Jesse – A shift towards a more sustainable restaurant is a must, particularly those with the freedom and space to grow their own niche product lines for their restaurants. I think there will be a huge shift towards vegetarian options on menus, as this produce can be easily grown in backyards or kitchen rooftops.

Nic – WA seafood. We have the best seafood in the world!

Melissa - I think we are going to see a lot more fish species, local native ingredients, and more vegetables in place of meat. Vegetables have exploded this year and I think they are set to get bigger next year.

3. What should we expect to see from your restaurant in 2018? 

Jesse – Just some good, honest food. Taking dishes back to basics and focusing on fundamental cooking with respect for the ingredient.

Nic – Piari is going to continue to grow and produce the best food and best service for our loyal customers.

Melissa - Next year at Young George I want to host more collaborations with some of Perth’s finest chefs. My next collaboration will be with Alia Glorie from Billy H in Claremont which will hopefully take place in January. I am then heading to Ireland and New York for a month to gather new ideas and check out food trends on the other side of the world, so I can bring these back to Young George.

4. Which WA beverage(s) will you be celebrating with on New Year’s Eve? 

Jesse – Probably start off with a few red tins, and then ease into a couple of naturals from Dormilona and Brave New wine.

Nic – I will be celebrating NYE with a beautiful bottle of Woodlands Cabernet.

Melissa - This NYE you will find me drinking Giniversity gin from Margaret River as well as some Ironcloud Chardonnay from the Ferguson Valley.


Stay tuned for Part Two where we will catch up with Sophie Budd from Taste Budds Cooking Studio, Stuart Laws from Don Tapa and Edwin Kanagaraj from The Wembley Hotel