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We’ve already seen them gracing the menus of pop-up dinners by the likes of Fervor and used at restaurants like Wildflower and Petition Kitchen, but it’s looking like we’re going to see a lot more native ingredients on our plates in 2020.
While native, you won’t find these incredible indigenous ingredients gracing the shelves of our supermarkets just yet, but thanks to chefs like Georgi Partenov at Samson’s Paddock in Mosman Park we will be getting a chance to dig into a lot more of them in the coming years.
From seeds and nuts to plants and shellfish, Partenov, one of the few Perth chefs to be honoured with a chef’s hat from the Australian Good Food Guide, is expecting to see more innovation being dished up around Perth, “I’m learning about a whole new chapter of flavours.”
But what does that look like on a plate? Order Samson’s Paddock’s roasted beetroot with goat cheese mousse and lemon myrtle or their venison loin with celeriac, mushrooms, leek and lilly pilly to find out. Or dine on Manjimup marron with bush tomato, brown butter and beach spinach and roasted Baldivis macadamias with mango sorbet and lemon aspen at Wildflower. And make a beeline for Fervor’s next pop-up to taste ingredients like silver cobbler, boab tuber, green tree ants and bush bananas.
Get ready to expand your palate to the flavours that exist right on your doorstep as ingredients like lemon myrtle, pepper-berries, salt bush, marron, macadamias and youlk become commonplace in the Perth dining scene.
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Image credit: Samson's Paddock