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Speaker 1: That's one thing about Perth people.

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Speaker 2: We do love food and we like and we've become

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Speaker 2: quite spoilt with the great produce and you know how

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Speaker 2: it's prepared for us. Scott Bridger is the executive chef

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Speaker 2: of Bib and Tucker and also the Chef liaison for

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Speaker 2: plating up Way and he's with us. Hello, good morning,

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Speaker 2: And the smells in here are distracting me because you've

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Speaker 2: brought food, Yes, talk us through Wy and wash.

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Speaker 3: Okay, so this morning we brought in a dish utilizing

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Speaker 3: all Wa produce. Yes, so we've made a potato risotto

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Speaker 3: with the potatoes from Pemberton some structure, Teller.

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Speaker 2: I would never have known that was a potato risotto

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Speaker 2: looking at it.

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Speaker 1: Yeah, no, it's quite it's tricky.

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Speaker 4: It's magnificent.

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Speaker 3: Some stretch of tailer from Ladlitzia and some mushrooms from

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Speaker 3: the mushroom guys. So yeah, all beautiful. W a produce

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Speaker 3: that we love working with.

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Speaker 1: So thats word again, teller, And what is that?

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Speaker 3: It's like it's the cheese. It's the inside of the barrata,

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Speaker 3: the good part of the.

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Speaker 1: How did I not know that?

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Speaker 5: Yeah? I'm tasting okay, going there Lisa and talking, just

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Speaker 5: commentating as Lisa putting her using a spoon, she's spooning

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Speaker 5: it in. You're right, you're going to be okay, talking okay.

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Speaker 4: While she's currently munching away.

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Speaker 5: That's beautiful, incredible. The smell is just intoxicating. It is incredible.

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Speaker 1: You're not else, just beautiful.

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Speaker 2: The oil, that's what's going on with that oil that's

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Speaker 2: drizzled around there.

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Speaker 1: It's just a bit of olive oil. It's just regular

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Speaker 1: fancy West Australian it is.

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Speaker 3: We use the gray Southern Groves olive oil. So yeah,

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Speaker 3: this this dishue is just exemplifies I guess you know

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Speaker 3: winter cooking in Perth mushrooms and potatoes.

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Speaker 2: Well, you've brought in a display of mushrooms and it

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Speaker 2: looks like a piece of coral. Is beautiful, thing about beautiful,

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Speaker 2: And I think mushrooms, except for you know one woman

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Speaker 2: that will remain nameless over East, are underutilized. Do you

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Speaker 2: think There's so many different types of mushrooms.

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Speaker 3: One hundred percent and they all have a different flavor,

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Speaker 3: different texture. Obviously they're visually beautiful. Yeah, but yeah, the

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Speaker 3: mushroom guys, they are really have changed changed the mushroom

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Speaker 3: scene in Perth, Oh my god. And yeah, there's we

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Speaker 3: love working with them, especially in winter, like people just

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Speaker 3: are starting to crave those more wintery soulful.

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Speaker 1: Yeah.

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Speaker 2: Yeah, and such a great meat replacement if you're not

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Speaker 2: into meat, that's right.

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Speaker 5: Yeah. Yeah, my compliments to the mushroom guys, better than

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Speaker 5: they offer the ground the ground guys.

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Speaker 4: Yeah, magnificent, beautiful.

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Speaker 3: And we've also put some stinging netles through the potato

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Speaker 3: risotto so widescreen, so I bought something for you to see. Yeah,

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Speaker 3: I'm not sure if you want to have a little

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Speaker 3: touch of them better, you might get some good reactions.

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Speaker 4: That is great.

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Speaker 5: Maybe we've seen cost of living and all the rest

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Speaker 5: of it right now, but one thing people are doing

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Speaker 5: is they're spoiling themselves, their families and friends by still

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Speaker 5: going out and eating up.

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Speaker 1: You better believe it.

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Speaker 5: It is.

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Speaker 4: Yeah, I see it on a regular basis.

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Speaker 1: Yeah, that's right.

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Speaker 3: And I think in w A, you know, people tend

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Speaker 3: to winter comes, the rain comes, and they tend to

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Speaker 3: stick inside a little bit. So winter is a time

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Speaker 3: that's you know, there's some really beautiful produce coming through.

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Speaker 3: Some amazing winter ingredients started to come on to menus

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Speaker 3: and the caliber of chefs in person now really doing

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Speaker 3: some great things with it.

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Speaker 2: I was in the Swan Valley on the weekend and

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Speaker 2: you know, people staying at home because of the cost

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Speaker 2: of living. Thing was not evident that no people will

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Speaker 2: still budget for a good meal out, that's right. Yeah,

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Speaker 2: Why is it important that we support w A suppliers?

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Speaker 3: Well, I think you know that this campaign, the Plating

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Speaker 3: Up WA campaign, is a campaign that really celebrates West

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Speaker 3: Australian food and you know we are blessed with some

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Speaker 3: of the best produce in Australia even the world. But

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Speaker 3: this campaign really ticks so many boxes because it fills

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Speaker 3: restaurants up during the quieter months, but it also it

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Speaker 3: keeps our supplies busy. So it's a big sort of

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Speaker 3: closed loop system where where you know everyone's winning from

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Speaker 3: it and then obviously the diners get a great, great,

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Speaker 3: great dish at the end of the day. But knowing

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Speaker 3: it's all West Australian is just really special.

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Speaker 1: Yeah.

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Speaker 5: But you talk about the weather cooling down or being

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Speaker 5: a bit rainy and all that stuff, and we are

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Speaker 5: known in w It even happens at the footy when

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Speaker 5: people don't turn up because it's raining a bit. Once

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Speaker 5: people make that choice and they get into the venues,

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Speaker 5: that's a way of warming up with these beautiful foods

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Speaker 5: as well. People never regret it making the choice.

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Speaker 3: No, that's right, Yeah, I mean, you know, going out,

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Speaker 3: I think it's you know, I mean, obviously going out

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Speaker 3: in summer on the beach is beautiful. Yeah, but sitting

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Speaker 3: in a nice, cozy, warm restaurant, but the food really

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Speaker 3: really changes. We love winter food and designing winter menus

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Speaker 3: because it's built around comfort, slow, cool, and you can

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Speaker 3: really put some names on the menu that get the

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Speaker 3: mouth salivating.

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Speaker 1: Slow cooked in front of it.

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Speaker 5: I like comfort food doesn't have to be like just

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Speaker 5: lazy food or anything very magnificent.

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Speaker 1: And comfort food in the world.

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Speaker 2: The website is where you want to go plating up

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Speaker 2: way dot com because that takes you through everything that

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Speaker 2: It's about why, where and how? What? What are your

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Speaker 2: you down at Bibatucker. I imagine you guys use a

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Speaker 2: as much local produce as you can. What's your favorite

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Speaker 2: local product? Is it the seafood? Is it the wage

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Speaker 2: and duck? Is it the you know, these amazing mushrooms

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Speaker 2: and so on?

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Speaker 1: Yeah, I think it's really all of that, yeah, all

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Speaker 1: of it.

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Speaker 3: It's really hard in WI to say what is your

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Speaker 3: favorite because we have just such a beautiful range of produce.

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Speaker 3: Obviously the seafood, freematal octopus, ther Brollis islands, scallops, the mushrooms,

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Speaker 3: but some really beautiful vegetables coming out of the southwest

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Speaker 3: as well. We're about to go into truffle season as well,

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Speaker 3: so starting in a couple of weeks. So you've just

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Speaker 3: seening truffles on the menu everywhere. But this campaign itself,

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Speaker 3: there's over forty eight restaurants in Wa from the Gascoyne

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Speaker 3: to the southwest, all getting part of it. And it's

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Speaker 3: all Wa produce, you know, all celebrating you know.

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Speaker 4: What we have on our in our beautiful state.

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Speaker 5: Yeah, what's it like knowing now the patrons know so

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Speaker 5: much more. But it cooking shows over the last ten

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Speaker 5: or fifteen, twenty years with so much of that, they're

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Speaker 5: exposed to it. But also the online world, it must

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Speaker 5: be interesting to see that people know what they're what

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Speaker 5: they're getting now and what they want.

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Speaker 3: Oh that's right, it's yeah, it's amazing. You can put

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Speaker 3: words on menu and people understand these days. You know,

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Speaker 3: it's not you don't have to really dull it down,

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Speaker 3: you can. Yeah, it's it's the Perth dining scene has

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Speaker 3: really taken off in that.

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Speaker 4: Worry about Layman's terms as much us.

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Speaker 1: Yeah, the last ten years has gone crazy.

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Speaker 3: So people really really understand food terminology these days and

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Speaker 3: get really getting behind good West Australian produce.

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Speaker 1: Yeah, I know, how to smoke something in their own.

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Speaker 5: Yeah, the smoker under the glad taking more risks and

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Speaker 5: you know, not even a risk, but you know, actually

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Speaker 5: pushing themselves out there as opposed to just a basic

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Speaker 5: kind of meal.

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Speaker 1: Yeah.

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Speaker 2: What tell me this, Why do we insist on calling

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Speaker 2: crayfish lobster? Well, it kind of drives me mad because

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Speaker 2: it's not. It's not a lobster, is it. Lobster have

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Speaker 2: those big pincers.

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Speaker 1: It's Westernish, Yeah, Western rock.

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Speaker 3: Lobster is the council behind I guess crayfish. So I'm

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Speaker 3: not one hundred percent sure what I think so, but

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Speaker 3: it's it's also you know, I think lobsters in some

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Speaker 3: people's have nippers. Yeah, and crayfish, you know, don't do

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Speaker 3: more ones. But yeah, it's a fancy way of saying crayfish,

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Speaker 3: I guess.

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Speaker 2: So, yeah, I'm just being really picky.

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Speaker 4: You don't mind your crayfish too.

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Speaker 1: I love getting but it's a crayfish.

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Speaker 4: Yeah, yes, it's a crayfish, grayfish.

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Speaker 5: Forty forty five venues participating, They must be very excited

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Speaker 5: about this as well.

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Speaker 1: Yeah, there's forty five venues that are going to put

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Speaker 1: it up.

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Speaker 3: They will put a dish forward, and yeah, the website,

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Speaker 3: you can get to the website, I think it's www.

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Speaker 3: Dot plating up dot com, and.

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Speaker 1: It shows you there's pictures of all the dishes.

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Speaker 3: There's links to book through through all the restaurants, so

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Speaker 3: you can go directly through them and it will take

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Speaker 3: you to their booking site. And yeah, just I mean,

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Speaker 3: if you have a look on there, there's some really

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Speaker 3: beautiful dishes that people put forward, from some wagou from

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Speaker 3: Mugot River to you know, the seafood all over the coast,

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Speaker 3: just like like us in a lot of great vegetable dishes.

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Speaker 2: Basically, it's a chance to taste everyone's signature dish.

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Speaker 1: That's right, your signature dish. I am tasting right now.

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Speaker 4: Guns for a bit more warm, but it's magnificent.

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Speaker 2: It's really good and also as a chef liaison, I

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Speaker 2: imagine you really need to get out and taste as

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Speaker 2: much of what everyone's done as you can.

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Speaker 3: Yeah, it's that's hard work. It's a tough job, a

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Speaker 3: tough job. Yeah, this is a shame. Everything so far

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Speaker 3: away in w A.

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Speaker 5: That's right to get you need a bit of teleportation

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Speaker 5: quickly and then have another feed down south.

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Speaker 2: Well, I'll tell you what this is the breast of

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Speaker 2: breakfast I've had for.

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Speaker 1: It's might get as a tubby yogurt.

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Speaker 2: So yes, check out the website plating up WA dot com.

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Speaker 1: Scott Bridge are enjoy June. Thank you very much food.

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Speaker 5: A palooser Winter's taken a long time to start so

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Speaker 5: successful one.

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Speaker 1: Yeah, thanks for coming in and thanks for cooking us this.

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Speaker 1: You're welcome.

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Speaker 3: It's been been great to share the the w A

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Speaker 3: food journey.

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Speaker 4: Good to see you. Thank you,