Continuing our support for local communities by proudly partnering with Buy West Eat Best for WA’s Signature Dish.
Watch our video feature on Harvey Beef, one of this year’s hero ingredient supplier at WA’s Signature Dish, who we are also proud to have as a Kleenheat customer.
From the rugged and pristine Kimberley and Pilbara regions to the lush green pastures of the Great Southern and South Western regions, only the finest cattle are sourced to produce quality beef products. It is why Harvey Beef is known for such great flavour.
Here is semi-finalist Rachel Hartshorn’s mouthwatering beef recipe.
Beef with truffle broad bean puree and pickled beetroot
2 x 250g medallions of Harvey Beef 100 day hgp-free eye fillet
4 tbsp of Spice Fetish’s “Red Dirt” bush seasoning (firstname.lastname@example.org)
100g of grated Borello pecorino cheese
4 large Royal Blue potatoes
2kg of beef bones
2 sticks of celery
2 brown onions
2 cups of a good shiraz red wine
3 large carrots
1 small tub of tomato paste
1 x large beetroot, julienned
1 bunch of spring Onions (minimum 12 stalks)
1 x large parsnip
2 bulbs of garlic, whole
1 x bay leaf
1 x bunch of fresh Parsley
4 sprigs of fresh thyme
4 large leaves of sage leaves
1-2cm sprig of rosemary
2 cups of tapioca starch
50g Lake Deborah salt
6 whole Black Peppercorns & fresh ground peppercorns for seasoning
4 x mint leaves
2 cups of fresh broad beans
40ml bottle of The truffle & wine co Truffle oil
3/4 of a cup white vinegar
3 tsp white sugar
1litre of olive oil
olive oil spray
vegetable oil for deep fryer
Pecorino potato gallete
Pre heat oven 180-200C. Finely grate Borello Pecorino Cheese. Slice peeled potatoes with a mandolin or as fine as possible by hand. Spray spring form pan or mould with olive oil. Lay the potato on the bottom first sprinkle the cheese evenly over the potatoes, repeat until the pan is full ensuring that you push down the potato each layer with the cheese on top of the last layer. On a tray place the pans. Place a piece of grease proof paper on top and a weight to push down on the Gallete. Place in oven for 30 minutes, check to see if potatoes are cooked all the way through. Remove weight and paper and cook until golden.
In a saucepan heat ¾ cup water with vinegar & sugar until sugar is dissolved. Julienne peeled beetroot (match stick size) and place in a container. Pour three tablespoons over the beetroot, refrigerate until needed.
Truffle infused Broad Bean Puree
In boiling salted water, add broad beans cook for 3 minutes, remove from water and cool in iced water. Remove from the shell. Heat a frypan with 2 tablespoons of truffle oil, sauté crushed garlic but do not allow to colour, add beans and cook until soft. Blend bean mix with 3-4 mint leaves, sprig of parsley, check seasoning & flavour. If too thick add a little bit of water so that the consistency is smooth and of piping thickness. Place in a disposable piping bag ready for serving.
Parsnip & Carrot Shards
Using a peeler in long lengths peel the parsnips and carrot, lightly flour shaking off excess. Deep fry in hot oil until crispy. Drain well on paper towel.
Using butchers twine truss the fillets to retain shape and thickness. Roll the fillets in Spice Fetish Red Dirt Bush Seasoning, ensuring that the fillets are completely covered all over. Refrigerate uncovered overnight to allow flavour infuse or minimum 1 hour before. Heat heavy frypan with olive oil, sear the beef fillets all over place in a pre-heated oven (180-200C) for approximately 15-20 minutes depending on your preferred liking. Remove from oven and pan allow beef fillet to cool in pan with pan juice. Cook spring onions until soft.
Place the potato gallete in the centre of the plate, spoon the jus on one side and on the other pipe dollops of broad bean puree. Place the spring onion on top of the gallette, then place the rested beef fillet on top of the spring onions. Add the beetroot on top of the beef fillet and parsnip and carrot shards to create height.
Rockcliffe Single Site Cabernet Sauvignon 2013, Mount Barker
This wine with its fresh brambly fruits, evenly structured palate and generous mouthfeel is the perfect counterpoint to this dish which has such an intriguing combination of textures and flavours.
Source: The West Australian
One of this year’s hero ingredients at WA’s Signature Dish, is the highly prized Western Rock Lobster from Geraldton Fishermen’s Co-operative who we are proud to have as a Kleenheat customer.
Geraldton Fishermen’s Co-operative is the world’s largest exporter of rock lobster with facilities along the coast from Kalbarri to Mandurah with main processing facilities in Fremantle and Geraldton. The Co-operative was first started by a group of Western Rock Lobster fishermen in 1950. Sourced in the pristine Indian Ocean all along the WA coast, these lobsters are a variety of the ‘spiny rock lobsters’, also commonly known as ‘crayfish’.
It is hard to imagine that these lobsters were once considered to be of low value when the Western Rock Lobster fishery first commenced in the early 1900’s. The lobster was initially canned and shipped to the US for defence personnel rations!
From these humble beginnings, the Western Rock Lobster industry is now recognised as a premium quality product that is responsibly sourced. It is recognised as Australia’s most valuable single species fishery with an export value of over $350 million per annum, and an annual catch of approximately 4,000 to 6,000 tonnes.
The lobsters that are not exported live will be cooked and snap frozen to retain freshness in their factory facilities. Commercial volumes of a valuable product like lobster need a reliable gas source to ensure quality and consistency of their cooked product. Kleenheat is proud to be able to provide the gas and service the fishery needs and depends on.
Western Australia’s western rock lobster fishery has received international acknowledgement as one of the best managed and most sustainable in the world.
Did you know?
- There are eight species of rock lobsters found in WA waters but the most abundant is the Western Rock Lobster.
- A temperate species, Western Rock Lobsters are only found on the continental shelf off the coast of Western Australia, with most living in the area between Perth and Geraldton.
- The WA rock lobster industry was the first fishery in the world to achieve the Marine Sustainability Council (MSC) accreditation
- Geraldton Fishermen’s Co-operative is the only processor in Western Australia that has its own research and development department.
For more information, visit www.broloslobster.com
Cooking with lobster
Make the most of WA’s Western Rock with these beautiful recipes and let the lobster speak for itself.
Chinese ginger-steamed lobster (Serves 2)
- 1 raw lobster (about 750gm)
- 1 bunch spring onions
- 1 tbsp soy sauce
- 1 tbsp Chinese cooking wine
- 1 tbsp finely grated ginger
- Prep time 15 mins, cook 15 mins (plus chilling lobster)
- Halve lobster lengthways with a sharp knife. Bring a large saucepan of water, fitted with a bamboo steamer, to the boil over high heat.
- Remove green tops from onion and thinly slice diagonally. Place in a bowl of cold water set aside. Finely chop remaining green onion, combine in a bowl with soy sauce, cooking wine, ginger and 1 tablespoon water, and whisk to combine.
- Place lobsters cut-side up on the plate that fits inside the steamer, spoon over three-quarters of sauce and steam, covered until just cooked through (12-15 minutes). Scatter with onion tops and serve with rice and remaining ginger sauce to the side.
WA’s Signature Dish Grand Finale
Four talented home cooks have won a place in the live Grand Finale of WA’s Signature Dish, a Buy West Eat Best initiative that aims to promote local produce and put our state on a plate.
The four finalists representing four key Western Australian food producing regions including the Kimberley, Gascoyne, Peel and Swan Valley & surrounds will battle it out against each other during a 60 minute session at the Miele Chef’s Theatre at the Gourmet Village on Sunday 22nd November from 11.30am-12.30pm to decide which regional dish will win the annual title of WA’s Signature Dish.
Faced with the decision of anointing just one of the recipes as WA’s Signature Dish is a panel of high profile food industry experts: Shane Osborn, Michelin Star International Chef of Hong Kong restaurant, Arcane; Guillaume Brahimi of Guillaume, Sydney and Bistro Guillaume, Melbourne and Perth and food journalist and restaurant critic, Matt Preston, hosted by renowned food critic and columnist for The West Australian, Rob Broadfield.
Gourmet Village attendees can sample the four finalist dishes at a Buy West Eat Best regional pop up restaurant, presented by Chef Peter Manifis, where the most popular dish at the end of Saturday’s trading will be awarded the People’s Choice award.
Meet the Contestants
(Left to right)
- Gascoyne: Gascoyne seafood broth with Shark Bay Wild Prawns
by Jerolina Rankin, mentored by Chef Peter Manifis of Incontro Restaurant
- Swan Valley & Surrounds: Lemon myrtle marron laksa inspired curry
by Matt Cook, mentored by Chef Kiren Mainwaring of Co-op Dining
- Peel: Harvey Beef eye fillet seasoned with bush tomato, native thyme and pepperberry with red wine jus
by Rachel Hartshorn, mentored by Chef Jason Hutchen of Redmanna Waterfront Restaurant
- Kimberley: Cone Bay Barramundi with green mango and mizuna salad
by Arylene Westlake-Jennings, mentored by Chris Taylor of Fraser’s Restaurant Group
The ‘People’s Choice’ WA’s Signature Dish Trophy will be awarded to the most popular regional dish.
Click to find information on Gourmet Escape and tickets to the event.
Competition: Win 1 of 3 Crown Gift Cards
What is WA’s Signature Dish?
It’s a state-wide competition that showcases WA’s beautiful and abundant local produce where foodies and amateur cooks battle it out for the title of WA’s Signature Dish 2015.
WA’s Signature Dish aims to showcase produce from across the State and this year’s participating regions include the Gascoyne, Kimberley, Swan Valley & Surrounds and Peel. Entrants are required to use at least one ‘hero ingredient’ from one of the four regions.
To be in the running to win, contestants need to submit their recipes online and if selected to continue, will go on to compete in a semi-final cook-off event in Perth on 14 October.
The four regional semi-final winners will each work with their mentor chef to get ready for the Grand Finale, which will be one of the highlights of the Margaret River Gourmet Escape event. Finalists will battle it out during a 60 minute session at the Chef’s Theatre to decide which regional dish will win the annual title of WA’s Signature Dish.
Judges and mentors
Buy West Eat Best have teamed up with some of WA’s most respected chefs and industry figures to promote WA food.
Guillaume Brahimi returns as Head Judge alongside fellow judges Rob Broadfield and Shane Osborn (from Michelin starred St Betty’s restaurant and Arcane in Hong Kong).
- Chris Taylor, Fraser’s
- Peter Manifis, Incontro
- Kiren Mainwaring, Co-op Dining
- Jason Hutchen, Redmanna Waterfront Restaurant
The winner of WA’s Signature Dish will be crowned at a glittering Grand Finale at the Margaret River Gourmet Escape on 22 November and receives a two-day mentorship with Guillaume Brahimi at Bistro Guillaume in Crown Perth.
They will also win a trip for two to a luxurious remote Western Australian location for a wine and dine experience and the opportunity to meet some of WA’s most respected chefs and industry figures along the way.
Gourmet Village attendees can sample the four finalist dishes at a Buy West Eat Best regional pop up restaurant. The ‘People’s Choice’ WA’s Signature Dish Trophy will be awarded to the most popular regional dish.
- Wild Shark Bay Prawns (Northern Star Ocean Products)
- Carnarvon grown tomatoes, capsicum, zucchini, eggplant and chilli (Loveapple)
- Shark Bay Mullet, Shark Bay Scallops, Pink Snapper and Shark Bay Whiting (recommended by the WA Fishing Industry Council)
- Lyndon Station Beef
- Cone Bay Ocean Barramundi (Marine Produce)
- Ord River Chick Peas (Ord River District Co-operative)
- Fresh Kimberley grown beans and corn (Trandos Farms)
- Peel Sea Mullet and Sand Whiting (Wattsie’s Place)
- Baldivis Rabbit (Baldivis Farm Fresh Rabbit)
- Harvey Beef
- Borello Cheese
- Linley Valley Pork
- Supafresh baby leaves by Trodan Produce
Swan Valley and Surrounds
- The Bitter Bush
- Swan Valley goats milk and natural yoghurt (Caprino Farm)
- Fresh Asparagus (Edgecombe Bros)
- Swan Valley Gourmet Fungi, king oyster, pink and white oyster mushrooms, shittake and portabello (David and Bridgett Proudmore)
- Swan Valley Honey
Supplying gas to Western Australia for 60 years
For 60 years, Kleenheat has been supplying gas to thousands of households and businesses across Western Australia through a comprehensive network of local agents and dealers. Here’s a map featuring Kleenheat gas dealers and some of the local food producers from the hero ingredients list, who are also customers of ours. Whether you’re travelling through or a local in the region, check out the great produce and support the local community.