Freelance writer, PR person, loving the Perth lifestyle of fabulous food and wine, great weather and wide open spaces.
Four chefs for the future at The Shorehouse
Perth food buffs have an opportunity to sample the best of the next generation of local chefs – all under the one roof.
As part of Good Food Month, a Young Chefs Lunch, being held at The Shorehouse on Sunday, April 23, will feature the cooking of four talented up and comers from Perth's leading restaurants, including Amanda Yong from Wildflower, Luke Foyle from Lulu la Delizia, Benn Rowe from Rockpool and Jayden Baggett from Shorehouse.
Four young chefs will provide a glimpse into WA's food future at The Shorehouse. Picture supplied.
It runs from 1pm to 4pm will cost $150 per head. Tables will be shared seating.
Canapés will be served on arrival.
The first course will be Northwest Cobia crudo with Bravo apple, fennel and citrus cooked by Jayden Baggett from The Shorehouse.
Second course will be veal tongue brodo with gnocchi di pane and pickled mushrooms presented by Luke Foyle from Lulu la Delizia.
Third course will be cured duck breast with persimmon, celeriac, radish, walnuts and balsamic cooked by Benn Rowe from Rockpool.
The fourth course will be strawberry gum cream with pressed pineapple, bottle brush frozen yoghurt and Geraldton wax sherbet prepared by Amanda Yong from Wildflower.
To finish there will be Albany whisky with fennel sugar.
Ollie Gould said the lunch was a great platform for the young chefs to experience a lunch service full of the highest expectations.
"I was excited when I was approached to mentor these young chefs. Having been named Best Young Chef Victoria in 2014, I know that these events are a great platform to step up and really get involved in the bigger picture; from designing menu items to the pressure of a sold-out lunch event," he said.
The young chefs represent some of Perth's iconic restaurants.
• Wildflower is an elegant, contemporary restaurant on the roof of the COMO The Treasury with city views. It serves contemporary dishes revolving around the indigenous ethos of six seasons with farmer and forager-driven menus.
• Lulu La Delizia is a small eatery and wine bar specialising in the premium fresh pasta and the delights of Friuli and the Venetian spice route. Named in honour of the owners' Nonna, Luigia Valvasori, who migrated to Australia in 1952 from the town of Casarsa della Delizia, Friuli, in the far North-East of Italy, bringing with her the culinary traditions that make up the heart and soul of the restaurant's creations.
• Rockpool Bar & Grill is an extension of Neil Perry's unique steakhouse concept that combines and imnpressive dining room, an open kitchen with its signature wood fire grill, a menu for a focus on excellent produce and an extensive wine list showcasing 1350 wines from Australia and the world.
• The Shorehouse overlooks Swanbourne Beach where head chef Ollie Gould has a commitment to sourcing the very best produce WA can offer. It features a modern Australian menu that combines Mediterranean influenced food and seasonal produce; perfect for a fresh and healthy breakfast, a long lunch on the deck or dinner with friends. An extensive selection of wines, beers and cocktails compliments the menu.