Chef Gord Kahle’s approach is underpinned by respect for technique, quality local ingredients, and a drive for sustainability.
“I like to think my food is simple and understated. There’s layers of technique behind the scenes, but I don’t like to be showy, just let the ingredients speak for themselves. Good relationships with local growers and producers is everything when it comes to what ends up on the plate.”
Fruit and vegetables used at The Heritage Perth are supplied by producers across Western Australia:
- Little Farm Eggs, Warren Grange tomatoes, Mushroom Guys mushrooms, and Torbay Asparagus.
- Regeneratively farmed organic beef from Dirty Clean Food.
- Sustainably line-caught fish is supplied by Fins Seafood.
- Cheeses are sourced from Cambray, a family-run sheep farm dedicated to using traditional cheese-making techniques.
- Herbs and garnishes delivered by the team at Green World Revolution, a non-profit growing produce and jobs for the unemployed.
Vegetable fritters with herbed yoghurt and hot sauce – serve as a share plate or side dish.
- 1 sweet potato
- 1 red onion
- savoy cabbage ¼ each
- 1 zucchini
- 1 lemon (juiced and zested)
- 2 eggs
- 4 garlic cloves (minced)
- 5g dried turmeric
- salt (for soaking) pepper (for seasoning)
- 250g chickpea flour
- 500g yoghurt
- 100g coriander
- 200ml canola oil
- 50g mint
- 50g basil
- 1 lemon (juiced and zested)
- 200g red chillies
- 5 garlic cloves
- 5g salt
- 10g sugar
- 20g garlic powder
- 100ml white vinegar
- 200g water
- Xanthan gum
- Slice/julien the sweet potato, zucchini, onion and cabbage thinly. A veggie slicer is good if you are brave enough.
- Toss all the sliced vegetables with a couple good pinches of salt and let stand in a colander for half an hour, to soften the vegetables.
- After half an hour rinse the vegetables well under running water and then gently ring them dry.
- In a clean bowl mix the rinsed dry vegetables with beaten egg, garlic, lemon juice and zest, turmeric and a healthy amount of fresh cracked black pepper, incorporating all of this well.
- Sift the chickpea flour in with the rest of the ingredients while mixing.
- Portion fritter mixture into slightly larger than golf ball sized clumps.
- In a lightly oiled non-stick pan lay the fritters evenly apart flattening gently when they are place into the pan.
- Cook for about two minutes then flip over and cook for another two minutes.
- Drain on paper towel and eat immediately or save for later.
- Hang yoghurt in a colander for an hour. Overnight is better.
- Blend oil and half the coriander until very fine and the oil goes bright green.
- Strain and reserve the oil.
- Chop remaining herbs finely.
- Mix herbs, lemon juice and zest, garlic and 50mls of the coriander oil.
- Wash and roughly chop chillies.
- Add all ingredients to a large enough pot and bring to a boil.
- Once it comes up to a boil turn down to a gentle simmer for half an hour.
- Once mixture is cooked add xanthan gum and puree. Pass through a fine strainer.