Sum­mer on the menu

Southern Gazette (South Perth) - - News -

WA pro­duced fish, steak, veg­eta­bles and healthy food is the trend for food this sum­mer, ac­cord­ing to Bib and Tucker’s top chef.

With the days start­ing to get hot­ter and longer, res­tau­rants are pre­par­ing for the sum­mer months by look­ing at dif­fer­ent menus with more sum­mery flavours.

Scott Bridger, who is the ex­ec­u­tive chef and co-owner of Bib and Tucker restau­rant with former Olympic swim­mer Ea­mon Sul­li­van, said the restau­rant even changed its menu for the sum­mer months.

He said this sum­mer was all about healthy and lo­cally pro­duced food.

“Sea­sonal, lo­cal West Aus­tralian pro­duce cooked well is the best trend th­ese days,” he said.

“Peo­ple are def­i­nitely more health con­scious in sum­mer.”

“Any lo­cal fish al­ways does well, our wood fired oven and grills get a real work­out over the sum­mer with steaks, veg­etable and shell­fish.”

Mr Bridger said the restau­rant liked to change its menu ev­ery sum­mer.

“Its an ex­cit­ing time in the kitchen, with all the stone fruit and heir­loom va­ri­ety of veg­eta­bles com­ing into sea­son. The heav­ier, ro­bust dishes are re­moved for ex­cit­ing seafood and lighter dishes,” he said.

Pic­ture: Matt Jelonek­mu­ni­ d445134

Bib and Tucker ex­ec­u­tive chef and co-owner Scott Bridger takes time out at the restau­rant.

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