Stretching along the Darling Scarp from Bindoon in the north to Serpentine in the south, the region includes Pickering Brook, one of the State’s most prolific producers of stonefruit. The jarrah and marri forests hum with bees in flowering season, while pretty orchards, wineries and cideries give visitors plenty of reasons to linger.
Here are just five reasons we love the Perth Hills food and drink.
Taste the Perth Hills: Quick Guide
Hills honey
Surrounded by wonderful wildflowers, the bees have plenty to work with in the Hills – and we are the lucky recipients of their labours, with more than a little help from beekeepers who as sweet on honey as we are.
When Elixir Honey was founded in 2003, much of the honey on supermarket shelves was pasteurised, microfiltered and blended, which affects its flavour and health benefits. Elixir’s passionate beekeepers took a different approach, looking after hives in remote forest and bush, never using chemicals, and cold extracting the liquid gold to keep it raw and nutritious. Their bees forage on different flowers from season to season, giving each batch its own character.
Surrounded by jarrah and marri woodlands, Honey in the Garden has a similar mission to maximise flavour and health-giving properties. The family business has been sustainably harvesting from local hives for a decade, offering a range of monofloral, raw and infused honey that reflects the pristine landscape. A tasting pack of four little jars is a beautiful gift (though you may want to keep it for yourself).
Awesome orchards
Photo courtesy Tourism Western Australia.
As Insta-worthy as they are productive, the region’s orchards are drawcards in their own right. Visit the Perth Hills in spring and they areawash with blossoms. Come back in summer and autumn and take your pick from a stunning array of fruit, including peaches, figs, citrus, avocados and persimmons.
Along with Donnybrook and Manjimup, it is one of Western Australia’s key growing areas for pome fruit, with apples and pears the best known of this fleshy family. Pomewest works on behalf of growers to remind us of just how lucky we are to have such beautiful fruit in our backyard.
With different apple varieties grown here – from Pink Lady and Granny Smith to Bravo, Kanzi and Jazz – and a range of perfect pears, there is something for everyone. Many orchards turn some of this fruit into refreshing ciders, so you can enjoy it by the glass, too.
Then there is all that beautiful stone fruit, from apricots and nectarines to peaches and plums. With the support of Stonefruit WA, which helps raise awareness for the industry, growers ensure we get the best. It’s one of the reasons we love summer. Eat them on their own or take home to make your own treats such as this summer peach sangria or this delicious plum and polenta cake.
Bush flavours
Then there is food that has been here long before anyone even thought of planting an orchard. Bush food has sustained generations of Aboriginal people, but its flavour and nutrition doesn’t get anywhere near the attention it deserves.
Horticulturalist Mark Tucek set out to change that when he started Tucker Bush in 2015. He wanted to bring Australia’s unique flavours to everyone’s plates. From just three species nurtured from seed, the business has grown to offer more than 60 varieties of bush food, winning over chefs looking to add something special to their menus.
While Tucker Bush sources from across the State (and around Australia), many of their plants are native to the Perth Hills – including native lemongrass (great for tea and cooking); raspberry jam wattle (use in breads, damper or ice-cream); and warrine (native yam).
Plentiful preserves
Where this is great produce, there are clever people turning them into something special, from jams and chutneys to sauces and vinegars.
As buyers increasingly look for homegrown products to share with customers, these local delights are increasingly popping up on our supermarket shelves. Franklin & Clement is one artisan producer you might be lucky enough to find at a nearby specialty store.
The family business, which makes everything from scratch, has won a loyal following for its Jammed Chilli. A moreish mix of garlic, ginger, chilli, coconut sugar and apple cider vinegar, it is at home on a cheese board as it is in a burger, or a salad dressing, or with a hearty serve of bacon and eggs.
Market magic
A trip to one of the regular weekend farmers markets – including Kalamunda, Mundaring and Serpentine Jarrahdale – is bound to unearth more than a few treats, too. In the Hills, there is plenty to choose from, including Mundaring Garden and Farmers Market (Saturday mornings), Serpentine Jarrahdale (Saturday mornings) and Kalamunda (Sunday mornings).
Then there are the roadside stalls and farm gates, where you can stock up on fruit that has just been picked from the trees, sample local cheese and honey, or try a few wines at a cellar door.
The beauty of such outings is not only do you get produce at its freshest, you meet the people responsible for all that deliciousness.
Make time for lunch at one of the wineries, cideries or cafés. And pack an esky – there is sure to be plenty of produce you want to take home with you.
We love all Western Australia’s remarkable regions. Want to explore some more? Read:
- Five reasons we love Swan Valley food (link to come)
- Five reasons we love Mid West food
- Five reasons we love Southern Forests food
- Five reasons we love the Gascoyne’s food
- Five reasons we love Kimberley and Pilbara produce
- Five reasons we love the South West’s food and produce
- Five reasons we love the Wheatbelt’s produce
- Five reasons we love Great Southern food