The pur­suit of Lib­erte

Western Suburbs Weekly - - Food - with Ary­lene West­lake-jennings

HAVE you ever had an ob­ses­sion with a dish, so much so it’s had a star­ring role in your dreams? No, just me?

Some might deem this wor­ry­ing be­hav­iour but I con­sider it an en­tirely ra­tio­nal re­sponse to feast­ing at Lib­erte at the Lon­don Ho­tel.

Un­der a canopy of san­dal­wood fans, I scru­ti­nised the menu, fix­at­ing on what sim­ply said: “Pork skin noo­dles, yabby, wa­ter cress, chilli”.

At the helm at Lib­erte is the inim­itable Amy Hamil­ton, pro­tegee of Must Winebar’s Rus­sell Blaikie and a food hero in her own right.

She fast be­came my hero too once those silky, savoury strands of steamed pork rind found their way into my mouth.

My only bug­bear with Lib­erte and Hamil­ton? They’re in Al­bany and I’m in Perth.

But Taste Great South­ern is just next month and I had to know if this porcine de­light was go­ing to be on the menu the next time I was in town.

Hamil­ton, along with Blaikie and wine writer Mike Ben­nie, will host the Lib­erte Gar­den Parte as part of the fes­ti­val on March 25, promis­ing gen­er­ous serv­ings of food and plenty of the re­gion’s booze to go with it.

“We’re go­ing to do lots of fun things that are quite the­atri­cal,” Hamil­ton said.

“It’s a real op­por­tu­nity to see the po­ten­tial of where the pro­duce from this re­gion can go and it’s about shak­ing it up a lit­tle bit.”

Hamil­ton is a real cham­pion of the Great South­ern, churn­ing out dishes with a heavy South-east Asian-in­flu­ence to show­case the re­gion’s rich ta­pes­try of of­fer­ings.

“I’m also re­ally in­ter­ested in sup­port­ing this new wave of pro­duc­ers that are com­ing up and us­ing dif­fer­ent tech­niques in re­gards to mak­ing their wines and beers,” she said.

“I’m go­ing to be us­ing a lo­cal brewer called Wilson Brew­ing, who have just come on the scene, and they are go­ing to do us an ex­clu­sive sea­sonal beer. “Be­cause I have th­ese good re­la­tion­ships with a lot of the pro­duc­ers, like An­drew Hoadley from La Vi­o­letta, he’s go­ing to do some­thing too.

“I’m still chal­leng­ing the no­tions of tra­di­tional food and wine pair­ing so we’re go­ing to do some pretty rene­gade match­ing.” Din­ers can also ex­pect to be en­chanted on the night.

“I want them to feel like they’re out­doors, so a play on the idea of a pic­nic – it’s go­ing to be shared, the Wilson boys are go­ing to have a keg out the back, and I’m go­ing to prob­a­bly work out how to get peo­ple close to the ground,” Hamil­ton said.

Visit www.taste­great­south­­erte­gar­den­parte.

Last year’s Lib­erte din­ner for Taste Great South­ern saw steam­boats add to the the­atrics. In­set: Pig skin noo­dles, the stuff of dreams.

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