Skip to Content Skip to Navigation Skip to Site-wide search

Book a date for Plating Up WA

PUWA Banner 004
Have you sampled any of Plating Up WA's delicious offerings yet? The clock is ticking on this fabulous foodie fiesta.

Now in its sixth year, the Buy West Eat Best initiative encourages you to make June a month to remember and book a date at one of the marvellous venues showcasing local produce.

More than 45 venues have created signature dishes that hero one or more of the incredible ingredients we’re blessed to have in our backyard.

Vegetarian or meat lover? Sweet or savoury? We’ve got you covered from Albany to Kalbarri and everywhere in between. Peruse the menu at Plating Up WA – Venues and book a date wherever takes your fancy.

Here’s another mouthwatering quartet to help you decide.

Fire in your belly

There’s something so heartening about a wood-fired grill and oven and not just because of the warmth it generates. Given centre stage in a restaurant, it’s a surefire way of announcing the chef can handle the nuances of cooking with charcoal and wood.

Such is the case at Brown Street Grill, part of Bright Tank Brewing Company in East Perth, where Stuart Laws lords over a Mesiano wood-fired pizza oven and a custom-built JAGRD charcoal grill.

This master of the flames has created a seasonal menu made for sharing, including wood-fired flatbread and a mouthwatering array of chargrilled and wood-roasted vegies, as well as dry-aged steak and succulent seafood.

All that skill comes to the fore for this year’s Plating Up WA signature dish – a generous 600g Berkshire Pork tomahawk, cooked to perfection, and served with burnt apple jam and Korean dumping sauce.

Match made in heaven

Named for the small river running through the Peel property, Drakesbrook Wines have been pleasing our palates for more than 15 years.

Set in a lovely location chosen for perfect grape-growing conditions, this artisanal vineyard invites you to spend some time sampling a variety of fine wines and soak up the atmosphere.

And what better way to showcase the winery’s award-winning flavours than with a selection of WA’s finest cheese? For Plating Up WA, the good folks at Drakesbrook have paired their estate-grown mourvèdre and malbec with delicious bites from fellow artisans Harvey Cheese.

The South West cheesemakers handcraft every batch, from soft, triple cream blue cheese through to the rich tartness of the aged semi-hard, taking the same care as Drakesbrook with their wines. What a match.

Beat the winter blues

From sprawling picnic-ready lawns to rolling hills, blooming orchards and the forest beyond, Core Cider has to be one of the prettier places to while away the hours.

But it’s not just about the setting. The 16ha property also boasts food and drink befitting the surroundings, whether you dine in the bistro, pick up a picnic box or book a private function in the Harvest Room to soak up those views.

As part of a two or three-course set lunch menu for Plating Up WA, Core Cider is dishing up a plate sure to ward off those winter blues: Prime local lamb spiced with lemon myrtle and saltbush, and served with risoni, tomato ciambotta (vegetable stew), roquette salad and red wine jus.

Just don’t forget to sample one or two of their sensational ciders. From sparkling pear and ginger to the premium Harvest Moon, they are all crafted from fruit grown on the grounds. You can’t get more local than that.

Hit the sweet spot

If you have a hankering for la dolce vita, look no further than  Amelia Park Restaurant, a stylish venue befitting its place in the magnificent Margaret River region.

Everything local and seasonal is treated with love and respect in Blair Allen’s kitchen. A leisurely lunch overlooking the vines becomes a journey of discovery as you taste your way through premium produce cooked to perfection.

If you’re lucky enough to live in our stunning South West you can visit any time but if you don’t, treat yourself – and your tastebuds – to a getaway this month.

For his Plating Up WA dish, Blair has given the traditional créme brulee a modern twist by substituting half the sugar with honey. With the sweetness balanced by Manjimup persimmon poached in saffron, this is a dessert that dances on the tongue.

Book a table now

All this deliciousness is just a sliver of what to expect during Plating Up WA. Celebrate the State’s best and join us in raising a glass and tucking into a plate or two this June!