It was outside of the mainstream food scene of the rest of Australia and unlike other destinations around the world that promoted themselves with a ‘food and wine’ focused tourism message, claiming to have a special “terroir” for their produce. I did not discover the amazing foods of Western Australia whilst sitting in an upscale restaurant and drinking fine wine from expensive glassware with a corresponding price tag, tasting through a specially prepared and meticulously arranged multi-course ‘Degustation’ menu in an attempt to find that one special wine and food pairing to add to my collections. No, instead it was eating right from the source; in the farm’s own paddock. I was introduced to some very old artisan cheese at a farm gate food stall, with nothing around us but the landscape and the sounds of the animals and the birds, and of course the occasional hawk swooping down from out of sight to attempt to snatch up a unsuspecting mouse or other small critter for a quick meal whilst in flight. We sat there, munching on that very old and quite delicious cheese, mulling over how we had not yet
The Western Australian food experience can only be fully appreciated when spent over time. Covering other parts of Australia can be accomplished within a week or so, however WA’s vast land mass and equally diverse food experiences mean that the time between experiences is long. Spending time in WA means that the time between meals is savored.
More than a weekend in Margaret River
The majority of tourists visiting Margaret River are wine lovers and are more than happy to travel from Perth to sample the superb Cabernet Sauvignons. However there are a host of very high quality, artisan food producers that will astound even the most well traveled of visitors. From specialist cheesemakers to award winning chocolatiers there is a long list of ‘must try’ foods. The region is also now home to a number of very good breweries who use only the best local produce in their beers. The problem is that the region almost has too much to offer the food traveler and that is why we have put together this guide to help get you started.
A few things worth seeking out specifically:
- Farm gate cheese trails, where you can taste and buy directly from the producer, often with the actual cheesemaker nearby who will talk your ear off in the best way
- Olive oil tastings at family-run groves (the difference between fresh-pressed and supermarket olive oil is almost shocking once you experience it)
- Craft breweries that source local hops and grain, many with food menus built around what’s growing nearby
So go to some wineries. But stay at two of them for a couple of days. Don’t be a wine tasting tourist. Get to know the people behind the wines that you taste.
Seafood is not optional
You cannot come to Western Australia and not sample the freshest seafood of your life – from some of the cleanest waters in the world. There is an incredible array of marine produce to sample such as abalone, crayfish, king prawns, blue manna crabs and many more types of seafood. All of the produce is usually fresh and is caught locally by fishermen and sold by the time it hits the tables of local restaurants and food outlets and shops. And for visitors, you will find to sample this amazing array of seafood at most restaurants, some cafes, many of the local food markets as well as stalls and shops located along the roadsides in WA.
The western rock lobster is probably Western Australia’s national symbol. I can think of no better way to experience the lobster and the lobstershack.com.au lobster tour Cervantes behind the scenes of a working lobster fishery is the ultimate seafood experience and will provide some of the most enduring memories of your time in Western Australia.
WA Food Regions Compared to Rest of Australia
| Region | Standout food experience | Best time to visit |
| Margaret River | Wine, artisan cheese, farm gate producers | Autumn harvest (March to May) |
| Cervantes / Turquoise Coast | Fresh western rock lobster, seafood direct from fisheries | November to June lobster season |
| Swan Valley | Honey, chocolate, historic wineries | Late summer into autumn |
| Broome and the Kimberley | Barramundi, mud crab, tropical fruit groves | Dry season (May to September) |
The Swan Valley, often overlooked
Perth locals have a generally ambivalent view of the Swan Valley, which is perceived to be below par to Margaret River in terms of food and wine travel. And yes, there are some very ordinary areas, but there are also some pockets of loveliness too. And all within thirty minutes of Perth’s CBD. For those who live in Perth the Swan is a bit of a mixed bag – yes there are some wonderful food and wine producers but generally it doesn’t have the ‘touristy’ draw of Margaret River. That said the region does boast some fantastic food producers and the oldest operating winery in Western Australia – Sandalford.
For your first food tour foray from Perth take a day to explore the Swan Valley – it has food of honey and nougat, fine wines and chocolate, as well as Australia’s oldest operating winery. The Swan Valley has a relaxed Sunday-like feel, perfect for a casual day of food tours.
Don’t sleep on the Kimberley
Kimberley food is not easy to get to. It is remote and traveling to the area is no easy feat. However, once here the seafood, tropical produce and unique flora and fauna of the area will impress even the most discerning traveler.
(As a rough guide the dry season in the Kimberley is from May to September. This is the best time to visit the region as it is hot but bearable, all produce will be at its peak and the barramundi will be in excellent condition).
Follow a sign here and there and stumble upon the highlights of the trip. The farm gate stalls and local producers of food and produce are not to be missed and take the recommendation of a local eatery owner as to what is the best of that particular. As a rule locals know best so don’t be afraid to ask for advice.
