Sometimes fresh countryside air, fine wine and hearty gourmet dining is just the ticket to rejuvenate the soul – and one of the best places to do so is Western Australia. This diverse region is a goldmine of fresh produce, including sought-after black truffles, fresh seafood and world-class wines.
One of the finest spots to enjoy the bounty of the state is Cape Lodge, a private country house hotel with a restaurant and vineyard in the heart of Margaret River wine country, Western Australia.
Part of the Luxury Lodges of Australia collection, this private country-estate-come-boutique-hotel is a veritable paradise for lovers of fine wine and gastronomy, and is home to one of Western Australia’s most coveted dining experiences.
French-inspired country fare centres around the finest produce from the Margaret River region sourced from the kitchen garden, local farms and seafood from nearby oceans. Every Sunday, guests are invited in indulge in the chef’s ‘harvest dinners’, where three courses of local and estate-grown produce are rolled out, from home-baked sourdough with olives and Smoky Bay oysters and Arkady lamb shoulder.
Gourmands can also hone their cooking skills with a lesson alongside the lodge’s guest chefs, using seasonal local produce to craft a three-course, long table lunch, where foodies unite over glasses of Cape Lodge wine. Drops including Chardonnay, Sauvignon Blanc and Cabernet Merlot and Shiraz are all produced at the vineyard on-site.
Tourism Western Australia tips the Margaret River wineries as one of the state’s most unmissable experiences. With more than 200 vineyards, it’s one of the nation’s largest wine regions, producing more than 25% of Australia’s premium wine, including Cabernet Sauvignon, Chardonnay, Semillon and Sauvignon Blanc. Their top tip? “Take a little time to meet the makers, and sample their unique community life in the vineyards. Then pair your chosen wine with a stunning view, artisanal local produce and good company to share your stories after a full day of adventure.”
Dinner with a view at The Berkeley River Lodge, Kimberley Coast
The destination is as exquisite as the dining at The Berkeley River Lodge, which is nestled in one of the last true wilderness areas on earth on the Kimberley Coast. The restaurant’s degustation menu is crafted using the best, globally-sourced ingredients, including oak barrel smoked salmon from Tasmania, organic stone-milled polenta from Italy and artisanal cheeses from Australia and Europe, served together with complementary Australian fine wines.
Rooftop dining at Wildflower, Perth
Ascend to the rooftop of COMO The Treasury in Perth for contemporary cuisine with city views at Wildflower. Its farmer and forager-driven menus are inspired by the indigenous ethos of six seasons, resulting in dishes such as raw shark bay scallops with watermelon radish, beach banana, Geraldton wax dressing and frozen ginger juice and wood grilled Arkady lamb with garlic emulsion, turnips, saltbush and eucalyptus.
Fruits of the earth at Millbrook Winery, Jarrahdale
The menu at the award-winning Millbrook Winery is informed by availability from its 90-year-old orchard and heirloom vegetable garden, with a ‘no waste’ policy that sees guests sharing dishes crafted with ingredients leftover from the weekend service every Monday. The winter menu includes dishes such as orange jam with crumbed duck hearts and pickled fennel and pumpkin and ricotta tortellini with rainbow chard and parmesan, paired with complementary Millbrook drops.
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