Plating Up WA with Chef Melissa Palinkas, Young George
Head Chef and Owner of Young George, Fremantle Melissa Palinkas talks about why they are Plating Up WA this June. The first weekend of winter points to WA’s big celebration. In this clean, green, big beautiful state of ours, we’re calling out to the wonderful industry that supports our farmers, love of food and entertainment. Make the good choice to support our venues across the state for Plating Up WA. Plating Up WA is an initiative of Buy West Eat Best, which celebrates the diverse and plentiful produce we are blessed with across our great State.
Plating Up WA with Chef Russell Blaikie, Must Winebar
Head Chef and Owner of Must Winebar talks about why he's Plating Up WA on his menu this June. The first weekend of winter points to WA’s big celebration. In this clean, green, big beautiful state of ours, we’re calling out to the wonderful industry that supports our farmers, love of food and entertainment. Make the good choice to support our venues across the state for Plating Up WA. Plating Up WA is an initiative of Buy West Eat Best, which celebrates the diverse and plentiful produce we are blessed with across our great State.
Scott’s down in his favourite region of Western Australia, but it’s not for what you think.
Scott’s down in his favourite region of Western Australia, but it’s not for what you think.
Located in the picturesque region of Margaret River is a group of farmers collaborating with a talented processor to market their beef under the brand Margaret River fresh.
Margaret River Fresh has just taken out gold at the Perth Royal Food Awards, winning Champion Large Producer in the Beef Category.
Margaret River Fresh has been working with growers now for 35 years, giving feedback to the farmers over time. Allowing them to reach a point where their product is so great it is able to win awards.
Its Margaret River Fresh’s first big award and they couldn’t be prouder.
Taking out the award for their grass-fed product, which has a better taste, as it is fed naturally on the grass in the paddocks and has as a leaner meat than grain fed beef.
There were a number of entries judged as part of the Perth Royal Food Awards in and the prestigious title Champion Large producer is only possible thanks to the brilliant work of the Royal Agricultural Society of WA, a not for profit organisation that drives the Perth Royal Food Awards, helping us all identify the best in the West.
Follow Russell Blaikie's recipe below to make this delicious whiskey banana and honeycomb mess for yourself at home.
Ingredients (serves 4)
300ml whipped cream
Some vanilla ice-cream
110 light brown sugar
120ml Irish whiskey
4 large Carnarvon bananas, peeled and cut into large chunks
11/2 cups white sugar
2/3rds cup honey
1/3 cup water
3 teaspoons bicarbonate of soda
Melt butter in a non-stick pan, add sugar and whiskey and bring to boil.
Add banana pieces, and continue to cook to colour bananas, remove them before they get too soft.
Finish sauce by simmering to consistency, keep warm.
1 1/2 cup white sugar
2/3 cup honey
1/3 cup water
2 tsp bicarbonate of soda
Line a baking tray with bakers paper.
Place sugar, honey and water in an oversized pan, with high sides (the honeycomb multiplies in volume when it’s made) and whisk together.
Heat on low until sugar has dissolved, stirring all the time.
Turn heat up until mixture boils, keep it boiling and check temperature with a thermometer, it is ready when it hits 132C.
Remove from heat and cool until bubbles disappear.
Rapidly combine the sifted bicarbonate of soda into the pot with a wooden spoon.
Pour the mixture into your pre-lined baking tray.
Allow to cool and reserve in an airtight container.
To put it together:
Place whipped cream into a bowl with some broken honeycomb and a few small scoops of ice-cream. Drop in banana slices, some sauce and stir lightly to combine then place into serving dishes. Drizzle with a little sauce and some more broken honeycomb.
The Delish team visits the southwest corner of Australia to visit a dairy farm that is producing some of the freshest, best-tasting milk in the country, Bannister Downs Dairy. Watch to learn about the process taken to get the milk out of these happy cows and onto the shelves.
100 years making milk at Bannister Downs and the process has certainly changed a little in a few years.
The farmers get up early in the morning to start milking the cows and start processing the milk. The milk is piped directly from the dairy across to the processing system.
The first thing they do is separate the milk. It’s spun very fast, which cleans the milk if there are any impurities and then it’s homogenized, which is a mechanical process to make sure the cream is spread easily through the milk and doesn’t sit on the top.
Bannister Downs has chosen to use a batch pasteurizing system. The batch pasteurizer will lift it up to 65 degrees and hold it there for 10-minutes, which is a rather inefficient way of pasteurising milk, however, the benefit is that it’s done at a lower temperature.
If the milk goes above 60 degrees you lose all of that texture and fullness and creaminess and it can get a little bit flat and one-dimensional.
Another innovation is this packaging. It’s made from sustainably resourced limestone. These packs break down in around 2 years, unlike the dreaded plastic bottle. Bannister Downs are the only dairy with this system in the southern hemisphere.
Bannister Downs control everything from the growing of the grass right through to the delivery of their products, which just goes to show that fresh and local really is best.
Matt is a third generation farmer. He speaks of the well mastered technique of growing grass and cows that Bannister Downs Dairy has established.
Within the last 10 years or so, Bannister Downs have also been packaging their own products.
A big part of the Bannister Downs products is they control all parts of it. So they look after the calves as baby’s right through to when they milk the cows, then distribute our milk, onto the packaging, everything. There are a lot of different things along the chain.
Bannister Downs pasteurise at a lower temperature, which is an older more traditional method. Ultimately they care about creating a good, fresh product that they can pride themselves on and a big part of that is how the milk is processed.
This dairy has also moderated production so they work on a cow that can produce 20-25 litres a day, which is a reasonable amount. It doesn’t put the pressure on the cows, it doesn’t put the pressure on the farm, and Bannister Downs believe it creates a better product for what they want to do.
This just isn’t any old milk, this level of creaminess and deliciousness takes two things: a passionate producer and a pristine environment.
Nasi goreng: 2 ea Shallots, sliced 90 ml Coconut oil 100 grams Cabbage, sliced 60 grams green beans, sliced 200 grams Linley Valley Pork fillet, thinly sliced 100 grams Small uncooked shrimps 2 eggs, (plus 4 more to fry as a topping if you wish) 1/3 cup tomato sambal 3 Spring onions sliced 1 stick of celery, sliced 2 tablespoons ketjap manis (sweet soy sauce) 4 cups chilled cooked brown (or white) rice Vegetable oil for frying eggs (if you wish to serve them on top!)
Method Tomato Sambal: Spoon the coconut oil into a large saucepan over low-medium heat. Add the shallots and garlic, and cook about 7 minutes, until they just start to colour. Break up the roasted belacan, and add, stir so that it is well distributed and cook for a further minute. Add the remainder of the ingredients, and cook over low-medium heat for 15 minutes, until the sambal becomes glossy and thickens slightly. It is a good idea to place a lid on the saucepan halfway through this process so the sambal doesn’t thicken too much. If the sambal starts thickening early add some water to loosen it as it cooks. Remove from stove and allow cooling.
Nasi Goreng: Heat the coconut oil in a wok over medium-high heat. Add the shallots and cook for 11/2 minutes until golden. Add cabbage, beans, pork fillet and prawns and sauté for another minute. Add the eggs, tomato sambal and sauté until the eggs have scrambled, about 30 seconds. Add the celery and spring onion, toss for a few seconds then add the ketjap manis and cooked rice. Toss the rice and stir while cooking, until rice is coated with sauce and is heated through. Check for seasoning, adding a little salt as required. Spoon into bowls, then turn the bowl out onto serving plate, topped with a fried egg if you wish.
Fred Fairthorn, owner and operator of Farmer Jack’s takes Delish host Scott Taylor through the hustle and bustle of the Canningvale fruit and veg market where he gets his hands on local, fresh and high-quality ingredients.
Delish - Fremantle Octopus, Potato Chips, Lime Mayo and Shichimi
Octopus dish inspired by Japanese cuisine and poached in Green Tea. Fremantle Octopus is caught off the waters of Fremantle and is considered by Chef Rick Stein to be one of the best Octopus in the world.
Ingredients for a share starter for 4 people:
600 grams raw Fremantle octopus
1 tablespoon sea salt
2 tablespoons Japanese Sencha green tea Leaves
1 medium-large royal blue potato, washed
100 grams Japanese Mayonnaise
2 tablespoons chicken stock
1 tablespoon soy sauce
1 teaspoon cornflour
Japanese Shichimi seasoning (available from Asian grocers, often labelled Shichimi Togarashi)
Bring a saucepan of water, approximately 3 litres, to the boil, add the tea and salt and simmer 2 minutes.
Drop in the octopus, increase heat and bring back to the boil, this should take about 5 minutes.
Reduce heat to slow simmer and cook for another 35 minutes.
Place lid on pan, turn off heat and allow to cool to room temperature in saucepan.
Remove from saucepan, drain and pat dry. Slice into bite sized portions and reserve in fridge.
Slice the potato cross-ways into approx. 2mm thick slices.
Wash, then place in between sheets of kitchen paper to drain and dry.
Heat oil in a large saucepan or wok to approx. 180C.
Carefully drop in slices of potato and cook to golden brown.
Remove sprinkle with a little salt and place on kitchen paper to drain. Reserve.
Zest and juice the lime and whisk throught he mayonnaise, refrigerate.
Whisk ingredients together and microwave on high for 30 seconds until the mix comes to the boil.
Remove and cool in refrigerator
To Put it together:
Light your barbecue or ribbed barbecue pan. Lightly oil octopus and grill for 30-40 seconds on both sides so the barbecue imparts flavour and colour. Keep warm.
Place dobs of the lime mayonnaise onto serving platter, then top with a potato chip on each dob.
Add another dob of mayonnaise on the chip, top each chip with one piece of octopus.
Drizzle the plate with the soy drizzle, sprinkle with furikake and garnish with herbs.
Delish hosts Scotty Taylor and Russell Blaikie are making a tongue twister named dish, Clafoutis which is a traditional dish from the North-end of France. This recipe is made using plums and Camel milk!
Will make a 25cm flan dish, (approx 6-8 serves)
5 large plums, if they are small use 6-8
1 tablespoon caster sugar
Pinch of cinnamon
1 teaspoon vanilla essence
Finely grated zest of ½ a lemon
360 ml camel milk
30 mls Old Youngs 1827 Gin
120 grams melted butter, plus butter to wipe the clafoutis dishes
130 grams castor sugar
130 grams plain flour
Fresh whipped cream
Method: First prepare your plums:
Preheat oven to 150c
Halve plums and remove stone
Place onto a baking sheet and sprinkle with sugar and a small amount of cinnamon
Place into oven and cook until they just begin to soften, depending on ripeness, this will take 5-10 minutes
Remove and cool. Reserve.
To make the Clafoutis:
Preheat oven to 180C.
Combine eggs and sugar.
Add the vanilla essence to the eggs together with the lemon zest and gin. Beat lightly together.
Add milk and beat while pouring the melted butter into the mix.
Tip in castor sugar, and gradually beat in the flour to make a smooth batter.
Brush the flan dish 25cm with a little melted butter, place plum halves into the base of the dish and flood the dish with batter.
Place into oven to cook for approximately 25-30 minutes.
Clafoutis will be cooked when a skewer inserted into the centre of the pudding comes out clean.
Delish host Russell Blaikie visits Yathroo, just a 2-hour drive northeast of Perth, sampling the next big superfood from Good Earth Dairy: camel milk.
Camels were first introduced to Australia in the 1800s, where they were used by settlers to navigate the unforgiving terrain.
Having reached plague proportions within the last few decades, camels are now being caught and used for their milk.
The man behind WA’s camel milk movement is Stephen Geppert, proud cameleer at Good Earth Dairy.
Good Earth Dairy has over 130 camels at the property, most of them coming in from the wild.
With no natural predators, the camels are docile in nature, making domestication a walk in the park.
What is unique about the Dairy, is that unlike cattle dairies, the young are not removed from the mothers, and are allowed to suckle in order to kick-start the milking process.
According to CEO Marcel Steingiesser, camel milk is rich in nutrients, making it a healthier alternative to standard cows’ milk. With its lower lactose content, it may also be more suitable to those suffering from lactose intolerance.
Delish Hosts Scotty Taylor takes you to a humble bakery that started over 20 years ago in a little wood fired oven in a Victoria Park shop. The authentic freshly baked Turkish bread and pizza became very popular in and around Perth.
Despite having their moments the Genc family’s love and support have taken them where they are today.
Hussain was really big on traditional artisan preservative and additive free, baking it how they would have back home in their wood fired oven.
There is nothing that really beats this style of baking as opposed to baking in an oven all day. So as they move forward the business has always been about stone baking and offering a traditional artisan product to the customer.
There’s a much easier way to do things but this is a much more authentic and traditional way of doing things.
This style of baking produces a different flavour as the product hits the deck each product will bake slightly differently it will kick and aerate slightly different but all the flavours across the board will be the same.
Delish hosts Scotty Taylor visited the Parongurup’s in the south western corner of Australia visiting Linley Valley free range pork farms, and you can certainly see why this pork is held in such high regard!
The man that keeps these little oinkers smiling, is farm manager Harry Harris.
Linley Valley has been operating for over 25 years in pristine environments, which are kept very relaxed by being in a pristine environment and by being fed marshmallows, grass and their regular feed.
The pigs are humanely processed by being put to sleep with carbon dioxide.
It is extremely important to keep the pigs stress free as possible. When processing any animal at all it’s all about maintaining lactic acid levels to ensure suppleness of the meat.
Under any kind of stress, those levels just drop, which is why free-range is best.
This is the biggest free-range pork farm in the southern hemisphere but it really has got a boutique feel.
Their motto is “taste the love”. Harry was saying during the mating season he plays Barry White to the pigs to get them in the mood, now that’s love.
Delish is the program all about Australian food and it wouldn't be complete without a story on Australia’s favourite ingredient, lamb. Amelia Park lamb is the lamb of choice by Perth chefs for it's high quality and flavour.
The park was first established in 1957. They were a small butcher shop in Busselton established by the Walsh family, they are still privately owned and have since expanded into the Amelia Park lamb range
The secret is they work with a broad network of farmers and producers who they believe are the best in the state.
Amelia Park lamb is a premium lamb product range, so it’s hand picked every day from our entire day's production, by some very experienced and highly trained staff, based on their weight range.
Amelia Park lamb is a 20-23 kilo lamb, with a fat score of two or three which is a 10 to 15 mil average fat covering the whole carcass.
The fat covering of 10 to 15 mil is so key because any more fat than that you get that kind of oily and mushy feeling in your mouth but if you don't have enough fat then there's not enough flavour in there.
Blair Allen is the head chef here at Amelia Park Restaurant in the beautiful south west of WA and his slow roast lamb shoulder with celeriac mash is just to die for. Scott gives it a try, along with an award winning, hand picked bottle of 2013 Amelia Park reserve Cabernet picked up at the Cellar Door.
Delish - Nam Jim Chicken Salad with pineapple and mint
Delish hosts Scott Taylor and Russell Blaikie are on a culinary trip to Thailand by making Nam Jim Chicken Salad with pineapple and mint. Mount Barker Chicken are featured in this dish that serves four.
Delish hosts Scott Taylor and Russell Blackie highlight fantastic WA produce with this simple and tasty Grilled Sourdough, Ricotta and Tomato bruschetta.
Ingredients for 6 people
6 thick slices of Turkish Bakeries sourdough bread 1 clove garlic crushed with a little olive oil for brushing bread 6 slices prosciutto 3 Roma tomatoes Herbs for garnish (basil and parsley leaves) Extra virgin olive oil Sea salt and freshly ground black pepper
Ricotta Cheese: 1 litre Bannister Downs full cream milk 500 ml Bannister Downs fresh cream 1 teaspoon salt 3 tablespoons white wine vinegar Zest of 1 lemon