A lot 20 to be said for lo­cal

Western Suburbs Weekly - - Food - By DENISE S. CAHILL

WORD is spread­ing that pa­trons can get a $20 main meal at Lot 20 and neigh­bour­ing busi­nesses are get­ting ner­vous. Head chef Jeramiah Schoe­maker (33) said peo­ple could get a main meal for $20 and side dish for $10 that could all be shared.

“So to share be­tween two that’s $15 a head,” Schoe­maker said. “We’ve tried to keep prices down. “The food el­e­ment is re­ally start­ing to speak for it­self and peo­ple are com­ing in to eat more than they orig­i­nally thought.

“Peo­ple come to have a drink and get en­tranced by the menu.”

The for­mer Mos­mans sous chef most re­cently worked at Wil­loughby Park win­ery and brew­ery in Den­mark as head chef, and still fre­quents the Great South­ern to stock his kitchen with fresh pro­duce.

“Bath­gate Farm in Al­bany come to us ev­ery Thurs­day morn­ing with fresh veg­eta­bles and we go to Mar­garet River for our wagyu,” Schoe­maker said.

“I can go to the farm (Bath­gate) and pull the pro­duce from the earth my­self.

“An­drew and Jo­ce­lyn (from Bath­gate) are so pas­sion­ate about their fruit and veg.”

In 2008, Schoe­maker spent fourand-a-half months in Spain learn­ing from chefs who for­aged for their pro­duce.

The Hol­land-born chef said cooks in Spain wanted to em­u­late what the lo­cals were do­ing.

“That’s what I’m try­ing to bring to Perth be­cause we are a place that wants to pro­mote lo­cal pro­duc­ers,” he said.

The smoked pork belly ($20) is Lot 20’s sig­na­ture dish and the venue will host long table din­ners in its up­stairs din­ing area in the next few months.

“We can get 25-30 peo­ple up­stairs and use lo­cal pro­duce and talk about it and pro­mote it,” Schoe­maker said.

Pic­tures: An­drew Ritchie

Head chef Jeramiah Schoe­maker.

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