I’ve spent a lot of time in Australia’s largest state recently — my partner is from Perth. She’s shown me how incredible the food scene is there. We did a walking tasting tour, where each course is served in a different restaurant — I’d never done one before. The Margaret River Gourmet Escape food and wine festival, held each November, has been great for WA too, bringing world-class chefs to the region who then shout about its amazing produce.
Where to eat in Perth
From aromatic curries to grilled seafood, I love David Thompson’s city centre temple of Thai food. Whenever I’m in town, I have to eat here at least once.
Good Fortune Roast Duck House
I can’t recommend this Chinese restaurant in Northbridge highly enough — it has the best duck pancakes I’ve ever tasted.
This casual pit-stop in East Victoria Park serves Middle Eastern food to a packed crowd. It’s always busy and the owner is the perfect host. T: 00 61 8 9361 1101.
A vast amount of chia seeds are produced in WA. They have a huge protein and oil content and are great for adding to smoothies.
This beautiful fish is found along most of the coast of WA; it has a wonderful texture and a delicate, sweet flavour.
I first encountered these citrus fruits when I was on work experience at Tetsuya’s in Sydney; they have an unusual texture like caviar and are incredibly versatile.
Whole baked fish in paper bark: This is the dish of the Kimberley region, in the north of WA. The best fish to use is sweetlip, and it’s served with a local take on belachan, a savoury Southeast Asian shrimp paste.
Jack Stein is chef director of The Rick Stein Group. His debut cookbook, Jack Stein’s World on a Plate, is published by Bloomsbury. RRP: £26
Featured in the November issue of National Geographic Traveller (UK)