News & Events

WA’s Signature Dish Semi Finalists Revealed

6 October, 2015
WA's Signature Dish_logo - with BWEB logo

Eight of WA’s most talented home cooks have been revealed today as Semi Finalists for WA’s Signature Dish – a statewide Buy West Eat Best cooking competition that promotes WA’s beautiful and abundant local produce.

Each contestant, representing one of four major food producing regions including the Gascoyne, Kimberley, Peel and Swan Valley & Surrounds, will prepare and cook a dish that represents the flavours of our State on a plate using the best of WA produce.

Contestants must have used one of the below hero ingredients in their recipe:

Gascoyne Region:
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)

Kimberley Region:
Cone Bay Ocean Barramundi (Marine Produce)
Ord River Chick Peas (Ord River District Co-operative)
Fresh Kimberley grown beans and corn (Trandos Farms)
Kununurra Sweet Potato (Western Desert)

Peel Region:
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 (Trodan produce)

Swan Valley and Surrounds:
The Bitter Bush
Swan Valley goats milk and natural yoghurt (Caprino Farm)
Fresh Asparagus (Edgecombe Brothers)
Swan Valley Gourmet Fungi, king oyster, pink and white oyster mushrooms, shittake and portabello (David and Bridgett Proudmore)
Swan Valley Honey
Marron (Nagle Marron & Silver Perch Farm)

WA Signature Dish 2015 launch at Bistro Guillaume Crowne Perth

The calibre of the dishes entered has taken the competition to a new level this year, making the judges decision tougher than ever.

The Semi-Final contestants and recipes include:


  • Cone Bay Barramundi with green mango and mizuna salad by Arylene Westlake-Jennings
  • Cone Bay Barramundi with bush tomato relish by Natalie Newman


  • Gascoyne seafood broth with Shark Bay Wild Prawns by Jerolina Rankin of Yalardy
  • Crispy skinned Shark Bay Whiting with Carnarvon zucchini ribbons and Carnarvon chilli, fresh corn and basil by Julie Anderson

Swan Valley & Surrounds

  • Pepperberry beef with lemon myrtle crème, asparagus and pearl barley by Carly Rossbach-Smith
  • Lemon myrtle marron laksa inspired curry by Matt Cook


  • Peel Sea Mullet fillets with gremolata and mediterranean potatoes by Brooke Nazzari
  • Harvey Beef eye fillet seasoned with bush tomato, native thyme and pepperberry with red wine jus. Served on top of a pecorino potato gallet, sautéed spring onions, truffle infused broad bean puree and garnished with pickled beetroot, crispy parsnip and carrot shards by Rachel Hartshorn

These semi finalists will cook off in front of judges Guillaume Brahimi, Rob Broadfield and Shane Osborn on Wednesday 14th October at Fraser’s Restaurant in Kings Park.

The four successful contestants will each work with a Mentor Chef to prepare for the Grand Finale. This year’s Mentor Chefs include Chris Taylor (Fraser’s), Peter Manifis (InContro), Kiren Mainwaring (Co-op Dining) and Jason Hutchen (Redmanna Waterfront Restaurant).

The Grand Finale will be one of the highlights of the Margaret River Gourmet Escape event on 22 November. Finalists will battle it out during a 60 minute session at the Gourmet Village to decide which regional dish will win the annual title of WA’s Signature Dish.

A prestigious judging panel will make the ultimate decision on our State’s dish, including Guillaume Brahimi (Bistro Guillaume), Matt Preston (Masterchef) and Shane Osborn (from Michelin starred St Betty’s restaurant and Arcane in Hong Kong).

Matt Preston

The winner receives a two day mentorship with Guillaume Brahimi at Bistro Guillaume in Crown Perth and a trip for two to a luxurious remote Western Australian location for a wine and dine experience.

For more information on WA’s Signature Dish and the Semi Finalists, visit


Produce Photo Credit – Peter Maloney, DAFWA

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