When the winery was burnt out in the Waroona-Yarloop bushfire almost a decade ago, it was the locals, as well as family and friends, who rallied around owners Bernie and Trisha Worthington as they began the long journey to recovery.
This sense of community is one of the reasons the couple believe Plating Up WA, which celebrates its seventh year of bringing venues and producers together this June, is so important.
“This promotion of regional venues and places enable us to showcase our products as well as provide awareness of other producers,” Trisha says. “It also shows consumers that we can produce some of the world’s best food and beverage in the world. We care about the produce we grow.”
This is reflected in their commitment to cultivating grapes that produce less familiar, but no less worthy, wines. “We have been growing alternative varieties since 2003, as many of these Mediterranean types are so well suited to our environment and offer an alternative to more traditional varieties,” Trisha says.
Visitors to the winery in June will be able to enjoy two of those unusual varieties, Malbec and Mourvèdre, with a selection of Harvey Cheese, such as OMG, Blue and Western Red.
“We try to support other producers in the community and Harvey Cheese is not far – they also support local dairies,” Trisha says. “The cheeses are interesting and, most importantly, we are supporting another small family business.”
Bringing producers together
Blair Allen, owner-chef of Amelia Park Restaurant in the South West, feels the same way about supporting community.
“I grew up in a small town and, in my experience, if we don’t take part in things they tend to disappear and over time, community disappears,” he says. “Plating Up WA brings together hospitality venues with growers, producers and suppliers to create a community – something worth committing to.”
That approach is evident in every dish Blair creates for diners at the picturesque Wilyabrup restaurant, including this year’s dessert for Plating Up WA.
“Our dish uses Great Southern Groves honey and Bannister Downs cream to make a light mousse which is (just) set in a dish before adding candied walnuts, honey jellies, apple and almond cake, dehydrated white chocolate mousse and a gelato infused with Omega Walnuts extra virgin walnut oil,” he says. “It is a dish composed of six separate recipes that come together just before serving. Very textural, functional and delicious.”
Blair first tasted Omega Walnuts at Meet the Buyer, Buy West Eat Best’s annual food and beverage trade show, a few years ago, when the Southern Forests producer had a stall next to Great Southern Groves. He had been buying the latter’s olives and honey for some time.
“I’d never tasted such fresh walnuts and the following year they had samples of their extra virgin walnut oil. From that moment I always had an idea of doing a dish that uses the two products, honey and oil, from two fantastic producers here in WA,” he says. “We use Bannister Downs Dairy products at the restaurant, too, so it was only natural I’d include their cream in the honey mousse.”
Providing a sense of pride
The interconnectivity of Plating Up WA is also a powerful drawcard for Alan Spagnolo. The executive chef at Sandalford Wines, in the Swan Valley, says the campaign not only gives venues a platform to tell their stories, it fosters stronger connections between chefs, producers and the community.
“There’s a sense of pride in sharing what our region can offer and seeing how much it resonates with people,” he says. “It’s more than a promotion; it’s a celebration of what makes Western Australian food and culture unique.”
His Plating Up WA dish is a celebration of “what’s here, what’s local and what’s truly exceptional”, including Linley Valley Pork.
“We start by brining the pork cheeks, then confit them in duck fat with garlic and aromatic herbs. After cooling and forking them to a beautiful texture, we season and press them overnight, portioning them to create a terrine. This gets roasted in a hot oven until it’s crisp on the outside. We brush it with fermented honey, adding a sweet and tangy complexity,” he says.
The Jerusalem artichoke, which comes from Margaret River, is pureed to bring an earthy, creamy depth to the dish, while the heirloom carrots from Gary Tedesco in Gingin – “some of the most vibrant, flavourful carrots you’ll find anywhere” – are shaved thinly and lightly pickled for a bright, clean contrast.
“To finish, we do a smoked bone marrow butter espuma (foam) that brings incredible richness and a hint of smokiness. A dusting of smoked pork crackle powder adds the final flourish,” Alan says.
All we can say is: Yum!
Get out there and support our regional venues and producers this June. You won’t regret a mouthful. See the full range of venues and their dishes at Plating Up WA.
