Top South West chefs to represent region's produce

Two South West chefs have been hand-picked by WA Food Ambassador Don Hancey to represent the region and its produce this weekend in Perth.

Culinary talents Thales Franca from The Studio Bistro and Nathan Thomas from Laundry 43 will to serve up a taste of the region at Yagan Square on Sunday, December 2.

The pair each come from award-winning restaurants. Laundry 43 won a Gold Plate in 2017 and The Studio Bistro was awarded a Gold Plate at the recent 2018 awards. 

The Taste of WA South West event is delivered by the Department of Primary Industries and Regional Development’s Buy West Eat Best program in partnership with the South West Development Commission.

The showcase is the fourth in a series of events that have been held quarterly this year that champion fresh seasonal produce from Western Australia’s primary food-producing regions.

Mr Hancey said he was looking forward to showcasing his home region.

“As a chef and WA Food Ambassador, I love nothing more than being able to showcase 100 per cent WA produce especially supporting out farmers, fishermen and food producers,” he said.

“Being Bunbury born and bred makes this Taste of WA South West extra special.

“The tasting menu showcases a small selection of South West Buy West Eat Best members’ produce and products.”

Chef Thomas, who is also representing Buy West Eat Best at the The Manjimup Cherry Harmony Festival and Bunbury’s The Chefs Long Table Lunch, will present a lightly seared Leeuwin grass-fed beef carpaccio with a three quinoa salad, with ingredients all sourced from the region.

“My aim is to make the produce speak for itself,” he said.

“I want to keep it simple and showcase the great produce we have and the real flavours – the produce will do the talking.”

Chef Franca is just as passionate about using WA’s produce. 

“I want to keep it simple and showcase the great produce we have and the real flavours – the produce will do the talking.”

Chef Nathan Thomas

He will prepare a lamb goulash using meat from Jindong Free Range and sour cream from Harvey Fresh.

The Studio Bistro owner Steve Tippett said he was proud his head chef would be representing the South West.

“Everything we do here, all the ingredients we use showcase the region,” he said.

“It makes sense to use local produce and promote it, everyone contributes to each other’s business by showcasing our region.”