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