As the name suggests, it’s the engine room of the state’s grain production, responsible for almost two-thirds of our wheat. But there is so much more to celebrate (and savour), including luscious lamb, awesome oranges and nourishing natural honey. Here are just a handful of reasons we love this underappreciated corner of WA.
Taste the Wheatbelt: Quick Guide
World-class olive oils
The Wheatbelt’s Mediterranean-like climate – warm, dry summers and cool, wet winters – is perfect for growing olives. The number of awards the region’s producers have picked up over the years is testament to that.
Near the historic town of York, Talbot Grove tends to a grove more than 600 olive trees perched about 300 metres above sea level. Their three pesticide-free varieties – Frantoio, Manzanilla and Nevadillo – produce oils with distinctively different personalities. With its wonderful aroma and layered complexity, the Spanish variety Nevadillo is their highest prize winner, earning gold medals at the Perth Royal Show. It has also received recognition in Italy’s prestigious FLOS OLEI guide, which samples more than a thousand oils from around the world each year.
Over in Gingin, Fini Olives operate on a much bigger scale, with more than 170,000 trees producing 11 varieties of olives, including the popular Kalamata, Coratina and Picual. Their premium extra virgin olive oils (EVOOs) span the range from mild and fresh to rich and robust, earning their place in home kitchens and restaurants alike.
And if you’ve been a fan of Jingilli EVOO for some time, you’ll be pleased to know they also have a branch in Moore River after establishing their reputation in the Great Southern for oil pressed within hours of harvest. They even export to Spain and Italy, which is a huge compliment in the olive world.
Yay for yabbies
Crustaceans may not be the first things that come to mind when you think of the Wheatbelt but once couple has been sharing their love of yabbies for decades. Mary and Michael Nenke started Cambinata Yabbies on their wheat and sheep farm near Kukerin after Michael’s yabby-catching skills caught the attention of a Perth restaurant desperate for the freshwater crustaceans.
Today, they source yabbies from hundreds of farms across the Wheatbelt and the Great Southern, purging them in biologically filtered freshwater tanks before weighing, sorting and shipping them across Australia and around the world. You can also order direct for home delivery. Or make an occasion of it and stay at Mary’s Farm Cottages (in the Wheatbelt and Great Southern), where you can order a yabby meal delivered to your door.
Super citrus
All oranges ain’t oranges. Well, at least in terms of flavour. Moora Citrus has built its reputation on the freshest oranges to avoid months in cold storage and keep up the quality. Their innovative operation spans 210 hectares, offering the largest varietal selection of citrus at any single orchard in the region. Best of all, every step from growing the rootstock to harvesting and packaging happens on site, ensuring a short supply chain.
Their navel oranges are available from May to October, arriving just in time to brighten those cooler months with a boost of vitamin C and genuine sweetness, while their Midknighs – a unique Valencia variety – rock up in late summer. Virtually seedless and very juicy, they are a welcome addition to a traditionally scare citrus season.
And, of course, don’t forget those marvellous mandarins. Transportable, easy to peel and delicious to eat, they are perfect lunchbox additions. Don’t be afraid to break out of your comfort zone, though, and try them in a whole mandarin cake or mandarin, blue cheese and almond salad.
Black limes and wholesome honey
Part of the Wheatbelt’s charm is the way those wide open spaces seem to inspire creativity. People who spot a gap, follow their instincts and do something different.
Take the Tretheway family, who run an off-grid farm in Gingin powered entirely by renewable energy. They are also behind Australian Black Limes, Australia’s first producer and cultivator of black limes. While they are relatively new to us, black limes have a long history in Middle Eastern cooking. They can be used whole, crushed or ground to a powder, lending an intense floral citrus hit to everything from tagines to desserts. Try their crispy skin salmon with garlic and black lime pepper sauce or coconut and black lime slice.
The Wheatbelt is also home to honey, with bees lapping up the region’s spectacular wildflowers and native bushland to produce distinctly local flavours. Piesseful Bees has been keeping them buzzing in Moore River and Perth area, creating divine 100 percent raw honey, as well as a range of bee-related products. Similarly, Arno and Rene at Little Eeden Farm in the Chittering Valley are all about creating pure, natural honey with exceptional taste and high nutritional value.
Salt of the earth
Then there is the sensational Lake Deborah Salt. Harvested from its five-million-year-old namesake near Koolyanobbing in the eastern Wheatbelt, this is salt rich in calcium, magnesiumand potassium – all the good stuff.
The family behind the brand go back to the 1940s when the Lister brothers began harvesting salt, hand shovelling into horse-drawn buggies. While the methods have changed dramatically, the commitment to superb seasoning has not, making Lake Deborah Salt a favourite with home cooks and chefs.
It’s also the basis for many fabulous flavoured salts from Smokey Joe’s Rubs. Try one of their award-winning varieties, including Citrus Loaded Salt and Firecracker Loaded Salt.
They are perfect to sprinkle over some of the region’s fabulous lamb or beef. Families who have farmed the Wheatbelt for generations understand the rhythm of the land in ways that simply can’t be manufactured and the proof is in the eating.
Borrello Beef spans the Wheatbelt and Perth Metro, with an abbatoir in Gingin and processing and retail operations in High Wycombe. From porterhouse and ribeye tomahawks to slow-cooked favourites such as corned silverside and osso bucco, their range reflects the commitment to the best from paddock to plate.
As you can see, there are many flavour-packed reasons to visit the Wheatbelt – and we’ve barely scratched the surface. Take a tour today.
We love all Western Australia’s remarkable regions, from the Great Southern coastline to the top of the Kimberley. Read Five reasons we love the South West’s food and Five reasons we love Great Southern food. And stay tuned as we spread the love throughout the State over the coming months.