JEWEL OF THE COAST

Discover Western Australia’s sustainably sourced coastal treasure, the Leeuwin Coast Akoya, through the inspired menus of award-winning local chefs Melissa Palinkas and Seth James.

Produce that serves as both a blank canvas and a standalone hero ingredient is a rare and special thing. And that’s just what two Western Australian chefs have been experimenting with and are now featuring in their cutting-edge restaurants. Enter the Leeuwin Coast Akoya, a pearlescent oyster variety grown sustainably on the Western Australian coastline near Albany. A rich and meaty shellfish, the Akoya offers a variety of culinary possibilities.

The versatility of the Leeuwin Coast Akoya has it looking right at home on Melissa Palinkas’s menus at Ethos Deli + Dining Room and Young George. In her award-winning establishments you might find the Akoya buttermilk fried, olive oil poached or paired with chicken in an all-day omelette. With her food philosophy based on seasonal, local and sustainable produce, the Akoya fits her ethos well. “The Akoya act as natural filtration systems and create a positive ecosystem in our waters,” says Palinkas, who searched far and wide for biodegradable plastic wrap and insists suppliers use her environmentally friendly crates for produce. “As a chef with an ethical approach to food, that is important to me.”

Seth James, another acclaimed West Australian chef, is just as passionate about sustainability and renowned for his innovative and inventive use of fresh produce.

His restaurant, Wills Domain, champions local, seasonal produce with low-food miles. With the Akoya being harvested just a few hours away from the regional restaurant’s kitchen, it’s no surprise you’ll find poached Akoya with ginger and cucumber (a fresh twist on a classic Chinese dish) on the Wills Domain menu. A refined restaurant committed to wild-harvested produce is the perfect place to experience the rich silkiness of the Akoya – until you learn you can make it yourself with the following recipes. Homegrown and home-cooked? It doesn’t get better than that.

“We have a culture of zero waste and it’s just who we are. Working with like-minded producers, like Leeuwin Coast, is a part of that.” Melissa Palinkas