The Mediterranean climate, rich soils and reliable rainfall have made the South West a powerhouse producer, each season bringing its own rewards – an abundance of apples, pears, figs and pumpkin in autumn; citrus, brassicas and beetroot in winter; asparagus, artichokes and leafy greens in spring; and berries, melons, beans and stonefruit in summer. And, of course, at any time of year, the region’s famous wines, from crisp chardonnay to superb shiraz, are there to be savoured.
The rhythms of the region are best seen through the Noongar six seasons, reflecting changes in flora, fauna, winds and waterways. Bunuru (February/March), known as the second summer, is the hottest and driest time of the year, while Djeran (April/May) brings cooler mornings and evenings. Makuru (June/July) is the coldest and wettest season, while Djilba (August/September) is marked by cool nights and warmer days. Kambarang (October/November) is characterised by longer dry periods, and Birak (December/January) heralds the arrival of the first summer, bringing some heat.
No matter which season you visit, there is so much to love about the South West. For our part, we can’t speak highly enough of the region’s produce and the passionate people ensuring we all get to enjoy the bounty. Here’s just a handful of reasons why.
Awesome artisans
The region is packed with people doing something special with regional ingredients. People like Naturally Leavened’s Steve Coonan, who sources grain direct from farmers and baker’s flour from Millers Food to craft a mouthwatering selection of “proper bread”, from sandwich loaves to baguettes.
Or Keith and Nuja Sanders from Sathya Olive Oil Company, who started their olive grove as a hobby 20 years ago and now produce award-winning olive oil from six different varieties, as well as an impressive range of infused oils, from chilli to garam masala.
Over at Chestnut Brae, John and Linda have created their own little corner of Europe, with mature chestnut forests producing fruit (yes, tnuts are technically fruit) that you can buy as flour, in syrup or fresh. They also make chestnut honey and chestnut orchard honey. If you want to find out more about the process, you can book a tour (and evens tay at the farm).
The South West is known for its honey, bees buzzing in the abundance of jarrah, marri and karri trees, each bringing distinctive flavours to the table. No wonder Wescobee Honey sources much of theirs from the region’s forest reserves. Keep an eye out for locally made honey wherever you go. Keep an eye out for locally made honey wherever you go.
Culinary creations
As you’d expect in a region celebrated for its fine wine and dining experiences, food lovers are spoilt for choice down south, whether you fancy fish and chips by the beach, a long lunch in the shade of towering jarrah and karri trees or a picnic in the vineyards.
Nestled among the vines at Amelia Park Winery in the beautiful Wilyabrup Valley, Amelia Park Restaurant exemplifies the passion behind a hospitality industry dedicated to showing off the best the region has to offer. Chef-owner Blair Allen even uses produce from the restaurant’s garden to make his bistro-style dishes sing.
Of course, you can also create something delicious from the supplies you pick up along the way. One of the simplest ways to unwind after a day exploring is with a platter of premium produce (and a glass of Margaret River wine, of course). Laden with charcuterie, local cheese (see below), beautiful blueberries from Smart Berries, and fresh grapes and serve with slices of fresh bread (Naturally Leavened, if you can get hold of some).
Dairy delights
WA punches above its weight in the dairy stakes, and South West producers are a huge part of that success. Bannister Downs Dairy seems to rack up more awards than cows in the paddock for their premium milk and cream.
Cambray Cheese is also winning the country over with its fine cheeses, particularly the signature Farmhouse Gold, while Halls Family Dairy’s creamy Halls Suzette has long been a favourite with chefs.
Dairy innovators also work with others to create magical morsels such as the Brownes Dairy Truffle Club Cheddar, a partnership with Great Southern Truffles. Over at Harvey Cheese, the cheesemakers are also innovating, turning whey (the byproduct of cheesemaking) into homegrown spirits. If you call in, you will find not only their award-winning cheeses but a host of other local producers.
Mouthwatering meat
The South West has also built a reputation for premium beef and lamb, with producers such as Aruma Estate and the sixth-generation farming family behind Harvey Beef making the most of the rich pastures and temperate climate. Amelia Park pasture-raised lamb and beef is also highly sought after by chefs and home cooks.
The pristine environment has also drawn specialty beef producers like Futari, whose finely marbled wagyu has become a favourite with local chefs, and Margaret River Wagyu Beef, whose melt-in-the-mouth wagyu comes from the Tajima bloodline of Japanese black wagyu.
Over at The Farm House Margaret River, you will find the finest charcuterie. The family-owned smokehouse sources premium local meat and uses a traditional technique with shavings from local fruit trees to rendera subtle, sweet and smoky flavour.
Making connections
One of the great things about spending time in a region, rather than simply buying from it (though we wholeheartedly encourage both), is the chance to meet the people behind the produce. Whether it’s taking a tour of a farm or winery, or visiting a local cheesemaker or bakery, this kind of connection builds real appreciation for the treasures of the South West.
Origins Market in Busselton brings WA-made goods, from artisanal food to handmade crafts, under one roof. At its heart is Farmers’ Lane, where you can buy the freshest local fruit and vegetables, dairy, honey and other pantry staples. You won’t leave empty handed.
Farmers markets are also a wonderful way to meet local producers. The popular Margaret River Farmers’ Market draws a crowd every Saturday morning. As reselling is not allowed, you are buying the freshest produce direct from the farms – from beautiful beetroot to marvellous mandarins. What a treat.
While there is nothing like trying the food where it is made, if you can’t make it down south the good news is you can buy pretty much everything we’ve mentioned – and so much more – at your local grocer, supermarket or online. See our member directory for more information.
Of course, we love all Western Australia’s wondrous regions, from the edge of the Great Southern to the top of the Kimberley. So we’ll be spreading love across the State over the coming months to inspire you to visit each region or, at the very least, look out for local wherever you shop and support our producers.