Break­fast

The Sunday Mail (Queensland) - Escape - - BEST FOR 2013 FOOD TRAILS -

Tucked away in a cosy res­tau­rant en­clave just off the main buzzing Leed­erville strip, the warm-hearted

(224 Carr Place, Leed­erville; ph 08 9227 0429) wel­comes a horde of reg­u­lar break­fast vis­i­tors. Owned and run by hus­ban­dand-wife team Mark and Stephanie Say­ers, it has plenty to set it apart from run-of-the-mill break­fast choices. Or­ganic breads, in-house toasted muesli and ba­nana and choco­late bread with maple syrup, for starters. Here a hum­ble poached egg be­comes king with a side serve of spicy sausage, gua­camole and fetta, or per­haps a charred sweet corn cro­quette. The bu­colic ad­dress, alone, is enough to get peo­ple in the door at

(Farm Break Lane, Bunker Bay, Nat­u­ral­iste; ph 08 9756 8284. Turquoise ocean, whales breach­ing, white sand like tal­cum. Oh, and the food. Hamish McLeay will cook up a baked egg with spinach, smoked moz­zarella, roast cap­sicum with tomato rel­ish or a house-made crum­pet to tear you away from the view.

Lunch

Vis­i­tors know all about WA’s beau­ti­ful south­ern re­gions. But on the way,

(Old Ch­est­nut Lane, Jar­rah­dale; ph 08 9525 5796) of­fers a very en­tic­ing stopover. Take a ta­ble over­look­ing the lake and try a feast of fresh pro­duce from the vegie gar­den. Heir­loom ve­g­ies, that is. And there’s herbs, olives, eggs, honey and fruit on the menu, which come di­rect from the es­tate. They’re all treated with the re­spect they de­serve by ex­ec­u­tive chef Guy Jef­freys.

At the gate­way to the win­ery-dot­ted Swan Val­ley,

(100 Be­nara Rd, Caver­sham; ph 08 9279 2815) makes the ideal start for a me­an­der through an af­ter­noon of wine tasting. Wed­nes­day through Satur­day, there’s a lunch spe­cial of two cour­ses for $65. Owner-chef Kiren Main­war­ing has an im­pres­sive in­ter­na­tional CV and is al­ways up for a bit of for­ag­ing – he gath­ers in­gre­di­ents and pro­duce di­rectly from lo­cal farm­ers and roams the wild sur­rounds to sup­ple­ment his sea­sonal menu.

Din­ner

First stop in Perth for an in­dul­gent night, com­plete with the­atre, sur­prises and a sense of warmth and pas­sion com­ing from the kitchen, is (64 Bronte St, East Perth; ph 08 9325 4900). Owner-chef Hadleigh Troy ex­per­i­ments with sea­sonal fare and un­usual in­gre­di­ents in his gad­get­filled kitchen. The de­gus­ta­tion is com­pul­sory but no one is com­plain­ing.

It seems only fit­ting when you are din­ing in a res­tau­rant that is a pearl’s throw from one of the world’s best beaches – (Pinc­tada Ca­ble Beach Re­sort, Broome; ph 08 9193 8388) – that you dine on fruits of the ocean. And, with the help of con­sul­tant chef Greg Malouf of Mel­bourne’s who flies in reg­u­larly to over­see the menu, you can do so with a Mid­dle Eastern twist.

Dishes don’t come much more ro­man­tic than the sig­na­ture: spiced sauteed pearl meat, pay­ing homage to Broome’s rich pearling her­itage.

Gail Wil­liams

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.