Before our culinary horizons were limited to beans on the camping stove, we did have a few chances in WA to get stuck into some proper Aussie grub, including some bush tucker. Enough to know anyway that the standard, especially in the cities, is very high (so are the prices, hence the beans!) and that this is a country of foodies!
Food quality and creativity are top notch which has spawned a style of cooking coined as Mod Oz, taking the cream of local produce, seafood for example, and spinning a slick new twist on an Asian or traditional classic.
Well, I always think, if you are going to try something new, might as well go to the best place in town! And so off I headed with the girls to Cocos, a Perth institution, as well known for its stunning views over the Swan River and the city, as for its food.
Scallops were the order of the day – as big as 50p pieces, crispy on the outside and opaque and succulent on the inside dressed with a light shredded asian salad and all washed down with a Mad Fish Semillion Blanc from Margaret River. The high life eh! Little did I know that this would be a last supper of sorts, but at least I went out in style!
The view of Perth from Cocos
But it hasn’t all been fine dining, we are in Australia after all, and if someone was willing to tie the kangaroo down (sport), then I was willing to eat it!
“Little Creatures” in Freo happily obliged and we were presented with our first kangaroo dinner! Skewered, marinated in rosemary and griddled on the barbie, they came with a spicy tomato salsa. It sounded interesting on paper, but I still wasn’t quite sure what was in store.
Luckily, expectations were more than exceeded, the meat was tender and flavoursome and what’s more you can’t mention ‘roo without an Aussie launching into the amazing health giving properties of the meat so it’s a bonza feed all round! This meal doesn’t come guilt free however, Skippy is one cute marsupial after all, but “when in Rome,” as they say!
The 'Roo
As a northern English lass I pride myself on being able to spot a good chip at twenty paces and in Perth my cup runneth over. Perth do the best chips ever – skins on, crispy on the outside, fluffy on the inside and sprinkled generously with rock salt. Mwoah! (lip smacking sound!) We just spent our last night in Perth with a fish and chips supper and a bottle of wine, taking in an awesome pink sunset on Cottesloe beach. A perfect end to an absolutely amazing month in WA.
Sunset and chips at Cottesloe Beach, Perth
If I have been won over by the Aussie chip, the ‘pie for breakfast’ initiation was one tradition that I was most definitely resisting, that is until Rosie, our hostess with the mostess, showed me the error of my ways. Her Kiwi bacon and egg pie was a master-class in taking five simple ingredients and turning them into a new, but somehow already familiar, favourite. Definitely a recipe that will be reappearing in the Yorkshire Dales as part of the new world kitchen repertoire!
There is definitely something very welcoming and homely about pies, which is maybe why our next aimiable hosts “The Swinglers” took up the mantle on our arrival. What better way to greet your guests, than to arrive at your destination after a long days drive and have a roast lamb dinner and home-made apricot pie, made with fruit fresh from the tree outside, waiting for you? The perfect welcome to the people from “The Old Country”.
Swinglers kitchen in Denmark and Gordon the best tour guide ever
Oysters at Xanadu winery in Margaret River.
Oysters are a funny one. The general idea doesn’t appeal, but I approach trying new food like listening to a new album; you have to try it out a few times before you can really tell if you like it or not.
The oysters that I had a ‘Margies’ ticked all the boxes, pleasing to the eye as well as the taste buds. They came nestled on a bed of rock salt and topped with a subtle Bloody Mary relish. Such was their appeal, that instead of just launching them down, I gave each one several slow chews and savoured the taste of the ocean. A real eye opener of how an oyster can be.
New Years Eve Carpaccio of Beef Jamie Oliver Style
As you know, I like to congratulate myself for a job well done in the kitchen and the NYE carpaccio of beef is no exception! Of course, I didn’t work alone and my ‘little helper’ stepped up to the plate too!
We went for a British twist on the Aussie barbie tradition by seasoning a whole fillet of beef, searing it on the barbie and then slicing it finely carpaccio style and serving it with a horseradish dressing and rocket and roast tomato salad.
This was a NYE and thank you dinner for our great Xmas hosts The Bradburys (yes, and a bon voyage for you too Jake!).
Great dinner, awesome company – perfect combination!
NYE carpaccio of beef - Jamie Oliver would be proud!
The NYE Brigade
That’s the aussie food run down so far. Hopefully our days on beans are limited and when we get to the east coast we can start getting stuck back into some proper tucker!