Sustainable Degustation Showcases WA Produce to Perfection
WESTERN AUSTRALIA: This month, iconic rooftop restaurant Storehouse Perth Subiaco is showcasing the very best of WA, with a five-course, produce-forward degustation dinner served up in partnership with sustainable local producer, Harvest Road.
“Local is best,” says Storehouse’s Head Chef, Jonny Peacham, of his collaboration with renowned producer Harvest Road – the first in a series of Chef’s dinners at the popular Subiaco eatery and the very first to hero Harvey Beef, Leeuwin Coast Akoya and Margaret River wines.
“I was born in the UK and trained under chefs who taught me to be a localvore,” he said. “And I try to live by that philosophy every day in my cooking. With this dinner, we’re taking localism a step further by partnering with Leeuwin Coast, who have delivered Australia’s first certified carbon neutral aquaculture products to market as part of Harvest Road’s broader mission to deliver Australia’s best sustainable produce to the world.”
Peacham joined the Storehouse Subiaco team in 2022, bringing with him more than 20 years’ experience including stints at The Alcove (Joondalup Resort in Perth) and Sydney’s popular Domain in the Park (now Terrace on the Domain) on his resume. He says he was chuffed when he was approached to collaborate with two of the state’s most iconic sustainable food brands.
“At the outset, I was challenged to put on an event to create five Akoya-themed dishes – including dessert – so it was great to think outside the box, especially when fusing Leeuwin Coast Akoya with Harvey Beef in interesting ways,” he said. “The evening starts with an amuse-bouche of tempura Akoya miso cream, chilli jam topped with smoked Akoya, vanilla beurre blanc, and finger lime, followed by an entree of lightly cured carpaccio Harvey Beef with torched Akoya, nashi pear, pickled daikon, and a sharp finish of yuzu vinaigrette.”
For Jonny, the fun really begins with his slow cooked Harvey Beef short rib main paired with Akoya creamed leek and topped with vegetables and honey mustard and progresses to his showstopping dessert – a ginger and thyme panna cotta with Akoya and squid ink ice-cream, carrot sponge, sable, and pineapple gel.
“This could well be the first time someone has paired these flavour profiles in a dessert like this,” Jonny says of the beautifully plated panna cotta that also boasts powerful therapeutic properties.
Great produce deserves a Chef like Jonny Peacham who honours the food, the land it comes from and the growers that tend the food with Harvest Road’s Chief Commercial Officer, Mark Wiedermann, saying, “We know West Australian diners are mindful that their produce is both sustainable and locally sourced, which is why we’re really proud to share our high-quality and sustainable beef and seafood with diners at Storehouse in Subiaco.”
“I am always amazed and watch with great interest to see what talented chefs can achieve with our WA produce,” he said.
The wine on the night, like the food, is local and sustainably produced with Wildflower Cuvee Brut sharing centre stage alongside award-winning drops from Margaret River winemakers, Amelia Park.
Tickets to the all-inclusive dinner are priced at $110 per person and includes a three-hour beverage package and a sparkling quince martini cocktail on arrival, which pairs perfectly with the Albany Akoya.
Ends.
EVENT DETAILS:
Where: Storehouse Perth Subiaco, 9 Alvan St, Subiaco
Date: Wednesday 14 June 2023
Time: 6:00pm – 9:00pm
Bookings: www.opentable.com.au/r/storehouse-subiaco
Instagram: @storehousesubiaco
High-res images: available here
FOR MORE INFORMATION CONTACT:
Jessica Wood (TFE Hotels PR Executive)| [email protected] | +61 437 242 034
Jodi Clark (TFE Hotels Director of Communications) | [email protected] |+61 499 900 658
ABOUT JONNY PEACHAM:
Born in the UK, Jonny moved to Australia when he was just nine years old. At a young age he became a butcher at Lenard’s where he quickly mastered all things poultry. From there, he studied cookery and completed his apprenticeship at Joondalup Resort Country Club in Western Australia. After spending years training, he took his new-found skills on the road and travelled the world, before settling in the UK to work at The Grove Hotel Hertfordshire.
He returned to Australia as Sous Chef at Perth Convention and Exhibition Centre for five years, followed by a stint on the popular Hayman Island in the Whitsundays. Jonny continued to rise through the ranks, refining his skills at Sydney’s Domain in the Park and Frasers Suites where he says he developed a passion for sustainable produce. In January 2022, he joined Storehouse Subiaco as Head Chef with a mission to hero seasonal, regionally produced, and sustainable ingredients.
ABOUT STOREHOUSE PERTH SUBIACO:
Storehouse Subiaco is the crowning jewel of Vibe Hotel Subiaco Perth, an upscale urban lifestyle hotel in the heart of Subiaco. Perched high in the sky - just four kilometres from Perth's CBD - the rooftop restaurant offers city views and an eclectic, inviting menu. With indoor and outdoor dining, a gorgeous bar, sun-kissed pool, this rooftop oasis is the perfect place to kick back and enjoy the city’s abundant sunshine.
Open for breakfast lunch and dinner, the modern Australian menu is designed to share and features fresh, seasonal, regionally produced, and sustainable ingredients. Western Australia’s outstanding wines and bespoke cocktails also feature strongly. Indulge in the Chef’s Table, a share-style culinary showcase featuring Head Chef’s Jonny Peacham favourite entrées, mains, sides, and desserts.
Open: Breakfast Monday - Friday: 6.30am - 10am Saturday & Sunday: 7am - 10.30am | Lunch Thursday - Saturday: 12pm | Dinner Tuesday - Saturday: 4.00pm until late
ABOUT HARVEST ROAD:
Harvest Road is proudly Western Australian with a vision is to become a world leading food company, recognised for leadership and contribution in animal welfare and environmental sustainability. At Harvest Road, they don’t commodify food. They honour it and the land it comes from; they honour the growers that tend it, and the people and local communities who bring it to market. The rugged, untouched lands and wild oceans offer ingredients unlike anywhere else. It is a privilege to share this superior quality with the world.
ABOUT LEEUWIN COAST:
Sustainably grown in the pristine waters off Albany, in WA’s spectacular Great Southern region. Leeuwin Coast believes in working sustainably to support our ocean ecosystems. They’re continually exploring ways to improve so that the taste of produce from clean and clean Western Australian waters can be enjoyed for generations to come. Efforts have paid off. Their Akoya has been recognised with the ‘Outstanding Innovation’ trophy in the delicious. Harvey Norman Produce Awards for 2022. They are proud to grow and bring to market the delicious and sustainable Akoya.