Image: Sarah Hewer
In a twist that's great for the planet, Storehouse Perth Subiaco - atop the stunning Vibe Hotel 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 this June 14.
“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.”
Chef Jonny joined the Storehouse Perth 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.
Click to book your seat at the table or to check out the other exciting events at this Subiaco hot spot.
Stay and Play
If you're heading to Perth, consider a stay at the eclectic Subiaco village Vibe Hotel Subiaco and it stunning rooftop bar and restaurant, Storehouse Perth Subiaco, puts you in the thick of the action. You'll come for the cocktail and come back for Chef Jonny's delicious nosh!