I served a selection of local dishes that I felt best represented Western Australia, drawing on the culinary heritage of the Southern Forests region, particularly those traditions that are still being practiced by the early families that came from the North & South of Italy and Macedonia.
The menu included:
WA sandalwood nut cracker, WA Marron, with Lemon myrtle emulsion and shaved sandalwood nuts
Manjimup Truffle Salt & Vinegar Cauliflower Crisps
Pickled Kale & Fresh Ricotta Wraps with Wattleseed Za’atar
Bisciola Bread with Pink Lady Apple Jam & Spiced Walnuts