5 Top Foodie Spots in Mandurah & The Peel Region

Mandurah and the wider Peel area is home to great produce and some top foodie experiences. Relax by the water at a Mandurah café or restaurant and watch the dolphins swim by or head to the hills and enjoy a long lunch at a top winery. Here’s my pick of the top foodie spots in the Peel region for your Anytime Adventures:

Café Moka

IMG_7497Mandurah locals are very lucky to have the waterside Café Moka on their doorstep. Found at Dolphin Quay, the bustling café overlooks the marina, which is a lovely backdrop for a breakfast, lunch or coffee n cake. There’s a lot to choose from on the all day brekkie menu. Our picks are the flavoursome shashuka and the decedent pancake stack, complete with ginger bread and house made banana ice cream.

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Read more on our breakfast at Café Moka here.

Millbrook Winery

IMG_8063A lunch at Millbrook Winery is not to be missed. Found in historic Jarrahdale, in the Perth Hills, the winery is home to a wonderful restaurant. Head Chef, Guy Jeffreys’ fresh produce philosophy means that you’ll have a unique dining experience each time you visit. Most of their produce is grown onsite by the chefs, in the huge vegetable garden, where many unique varieties of veg is found. The exciting food coupled with excellent wines and a beautiful vista from the lakeside restaurant, will make for a memorable meal.

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Read more about our lunch at Millbrook Winery here.

Flics Kitchen

IMG_7446Flics Kitchen is found on the bustling Mandurah foreshore. The Head Chef and owner, Felicity Evans, has created a tastebud tempting modern share menu. Her wait staff are warm and helpful. The drinks offering is well curated with wines, local craft beers and more. We really enjoyed each of the dishes we tried, particularly the sticky n sweet, twice cooked pork belly with crisp puffed pork crackle, crunchy peanuts and a rich chilli and lime caramel. We’d recommend that you visit the popular Flics Kitchen if you’re in Mandurah too – they’re open for breakfast, lunch and dinner.

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Read more on our dinner at Flics Kitchen here.

 

Pinjarra Bakery

IMG_1343Pinjarra Bakery is a good place stop for a quick n casual bite to eat. The bakery has won a bag full of awards and we love their sweet and savoury baked goodies. Dine in or takeaway and eat by the Murray River.

Read more on Pinjarra bakery here.

DPM Café

We stopped for our morning coffee fix at DPM on Mandurah Terrace (found next to Flics Kitchen), where they claim to serve the best coffee in Mandurah. The teeny tiny café has a cool vibe and there’s seating outside for sunny days, overlooking the foreshore. There’s also a small selection of fresh bagels, croissants, raw treats and other yummy take away foods. The Geisha coffee really hit the spot!

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Let me know in the comments below if there’s anywhere awesome I should try on my next trip to Mandurah and Peel.

Thanks to Mandurah & Peel Tourism Organisation (MAPTO) we were guests of Millbrook Winery, Flics Kitchen and Café Moka. Nothing is exaggerated or embellished. All words and opinions are my own.

Millbrook Winery, Jarrahdale

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Millbrook Winery Menu, Reviews, Photos, Location and Info - Zomato

The Winery

I’ve been wistfully daydreaming for the best part of a decade that one day I’d enjoy a long lunch, glass of wine in hand, in the lakeside restaurant Millbrook Winery. To be fair, I don’t have a particularly good reason why I hadn’t made the trip to Jarrahdale, other than it’s at the opposite end of Perth to where I live. It’s not on the moon or even as far as Margaret River. So when I discovered that lunch at Millbrook was part of my research into the Peel region and it’s produce for Buy West Eat Best’s Signature Dish Competition, I was over the moon.IMG_8156

I’d been following Millbrook’s Head Chef Guy Jeffreys on Instagram, so I had an idea that fresh produce was a very important feature on their menu. He’s worked at some well renowned WA restaurants in the past, including Leeuwin Estate and David Coomer’s celebrated Star Anise. Not only is he Head Chef, but their head gardener too! More on that immense vegetable garden later…

Much to his disappointment, Chef was working, so I took my parents along for lunch at Millbrook on a sunny autumn day. Walking through the grounds, the leaves on the trees and vines were shades of red, orange and brown. It’s the sort of spot which really changes with the seasons. I hear Millbrook is also stunning in spring when the blossom is on the trees and their wisteria is blooming! IMG_8151

First off, we enjoyed an introduction to Millbrook at the cellar door with a wine tasting. These get very popular on weekends and a light menu, of cheese platters and the like, is offered to enjoy along with their wines by the lake. Picnic baskets are also available, I can’t think of a prettier setting to thrown down a rug.MIMG_7962

We tried some white and red varieties from Millbrook’s various vineyards around WA. As well as growing their own grapes on site, they require a cooler climate for other varieties, with drops from Margaret River, Pemberton and the Great Southern. My favourite of the wines I tried was the Millbrook Margaret River Vermentino, followed by their Shiraz blend.IMG_7996

The Food

The dining room is found upstairs, with panoramic views over the lake, jarrah forest, vineyards and manicured gardens. There’s a large stone fireplace on one wall, which must be wonderfully cosy on a chilly day in the Perth Hills.IMG_8009

The modern Australian menu changes regularly, depending on what is available from the garden. The food is filled with technique, imagination and passion. What you won’t find is overkill of fussy gels, soils and other Cheffyness – which is not needed when you have amazing fresh produce growing at your kitchen door. This is how good food should be, simple, exciting and delicious.

At the suggestion of our friendly waitress, we choose the 3 course choice for $75 per person, this also includes some sides. To start, we nibble on olives, warm bread and butter with a red wine salt. For entrée we share the kitchen’s choice, $42 for two people. This is a selection of dishes that’s made up from whatever is abundant in their garden each day. On this day it was three dishes – cured beef in lettuce cups with a fermented hot sauce mayo and tender squid with salsa and beans.IMG_8050

The real show stealer of the dishes was the bianco turnips, simply pulled from the veggie patch, washed and served with a creamy curds and whey and preserved lemon. We ate them root to leaf with our hands “bunny style” and absolutely relished the vibrant, fresh flavour. It says everything about Millbrook’s food philosophy – unfussy, flavoursome and fresh food. You don’t need to mess with food too much to create a memorable dish – it really starts and ends with outstanding local produce.IMG_8048

A entrée sized dish of pickles, charred octopus, chorizo and a safflower mayo ($23) was a perfect match for my glass of subtlety fruity Vermentino. If they don’t grow it themselves the Millbrook Chefs are on first name terms with their suppliers, like local pig farmer James Taylor, who they source their nitrate free chorizo from. It may not look pink like typical chorizo, but the greyish meat is packed with flavour. I’m glad it doesn’t come packed with preservatives and other nasties. The octopus is also delicious and it’s genuinely the most well cooked octopus I’ve ever had.IMG_8033

For main I bite the bullet and choose the Viognier braised rabbit risotto with bacon ($39). Having had pet bunnies as a child, I’ve struggled a bit with ordering rabbit dishes. With (a lot) of coaxing from Chef over the years, I recently plucked up the courage to give it a go and boy am I glad that I did. Generous morsels of Baldivis rabbit are laced throughout this creamy risotto, topped with shavings of parmesan. It’s a rustic, soul warming dish.IMG_8075

I have to admit, I was eying up the coffee rubbed brisket ($39), which sounded amazing. My Dad loved this dish and kindly let me try a bite, giving me serious food envy. The huge hunk of meat was cooked overnight making it moist and full of flavour. On the side was a mountain corn polenta (from corn grown in the garden), and a fresh snake bean salad. This dish was well paired with the Millbrook Estate Cabernets, which my parents agreed was a top drop of red. IMG_8063

My Mum chose the market fish of the day ($39), which was a Spangled Emperor from Broome. It was draped with the most enormous piece of broccolini. The stem was as thick as a tree trunk and easily the most flavoursome part of the vegetable. The moist fish was accompanied by a house made yogurt, Venezuelan Ají dulce chilli burnt butter and Manjimup roasted hazelnuts. These are a by-product of the truffle industry, as truffles are grown under hazelnut trees and another great example of reducing waste. IMG_8066

As well as all that, we enjoyed a generous side of potatoes and more garden fresh veg. To finish, my parents both enjoyed a light apple strudel ($16), with mascarpone parfait, shaved jujubes (an apple-like fruit) and a raisin syrup, made from grapes on the vineyard.IMG_8089

Scrumptious chocolate mousse cake ($16), with a white chocolate & ginger ice cream finished my lunch off perfectly. The candied macadamias were very moreish. IMG_8104

As well as having an abundance of rave-worthy wines to choose from, I really love how Millbrook offers some really interesting non-alcoholic drinks. I’m so bored of pre-mixed soft drinks and drinking water, after I’ve finished my glass of vino. Here there’s house made ginger spritzer, a Millbrook basil, cucumber & mint spritzer, Bannister Downs chocolate milk, Jarrahdale neccessiteas and more. I chose a refreshing seasonal fruit water kefir ($7) which on this day was made from figs.IMG_8083

The Garden

After our long lunch, Head Chef Guy Jeffreys took us for a tour of his veggie patch, which really belies the size of it. It’s quite immense, and absolutely thriving in it’s unique micro climate in the valley. Guy grows his vegetables from seeds that have been saved from the previous year’s crop, cultivating them by the moon. You can’t get much more “paddock-to-plate” than that! IMG_8119

Each day after service the chefs tend to the garden. The rows of veg are teaming with varieties of plants I’ve never heard of and are rarely, if ever, seen in Australia. If you want unique produce to work with, clearly the way is to grow it yourself. At this time of year you’re likely to see broccoli, kohlrabi, fennel, beans, rainbow chard, mustard greens, turnips, carrots, lettuce and much more.IMG_8131

Here Guy hands us green leaves, one similar to a sour sorrel, the other has the most punchy mustard flavours. The flavours from fresh veg are simply unbeatable. I’m most impressed and very interested to hear the stories behind the unique heirloom vegetables. And as well as been mindful of local produce, Guy also is careful of waste. There’s a “no waste” lunch, a selection of perishable items, on the menu for Mondays.IMG_8136

Beyond the garden there’s also an orchard, olive grove and bee hives. There’s not much on the menu at Millbrook that isn’t grown here.  We also got to say hi to the playful Lochie, Guy’s dog, who’s one lucky pooch getting to roam around this lovely part of the Perth Hills.IMG_8127

So after our tour, we stroll back up the gravel path to the winery, taking in that stunning building one more time. There’s so much to Millbrook. It’s more than just a pretty winery with a fancy restaurant. Their fresh produce philosophy means that you’ll have a unique dining experience each time you visit.

My lunch at Millbrook has in my all time top 5 meals, which includes Michelin starred spots in Europe. Do yourself a favour and don’t leave it as long as I did to book a table at Millbrook. It may well be the best lunch you’ve ever had!MIMG_8144

Millbrook Winery’s restaurant is open for lunch Thursday to Monday.

Find out more on Millbrook here.IMG_7978

Thanks to Mandurah & Peel Tourism Organisation (MAPTO) we were guests of Millbrook Winery and enjoyed a heavy discount from our bill. Nothing is exaggerated or embellished. All words and opinions are my own.

WA Signature Dish Launch

IMG_6893I was very excited to attend the launch of WA’s best known cooking competition, WA’s Celebrity Signature Dish, at the fabulous Arthouse eatery in Northbridge. The popular comp is back for 2017 with a new twist! In the past the competition was a cook-off between amateur cooks, this year four celebrities have been paired with some of Perth’s very best Chefs.

Each team will represent one of WA’s four major food producing regions: Peel, The Kimberley, Swan Valley and The Southern Forests. Using fantastic local produce, they will prepare and cook a dish that represents the flavours from that area.IMG_6902

I’m going to be the Digital Influencer cheering on “Team Peel” and I’m also very excited to be working closely with the Mandurah and Peel Tourism Organisation in an Ambassador role. Being a Perth northie I’ve rarely visited the Peel region. So I’ll be exploring that area in the coming month and sharing my foodie finds with you.IMG_6883

Here’s my first find… a delicious rose from Peel winery Drakesbrook, in Waroona. Their Viticulturist, Bernie Worthington, was telling me that they’ve won several awards for it and I’m not surprised. It’s a top drop.IMG_6867

The Department of Agriculture and Food’s “Buy West Eat Best” program is holding the competition during the WA Day Festival weekend at Elizabeth Quay.  Four of WA’s leading media, lifestyle and sporting personalities will compete in a 60 minute cook-off to be held on Centre Stage at the 2017 WA Day Festival. Here’s the line up of “Perthonalities” and their Chef mentors.IMG_6907

Peel Region

Talent: Mark Gibson (Channel 7)

Chef: Kenny McHardy – Manuka Woodfire Kitchen

Blogger: Me!

Southern Forests Region

Talent: Rayne Embley

Chef: Ollie Gould – Shorehouse

Blogger: Martin aka Morsels

 

Kimberley Region

Talent: Peter Curulli (Mix 94.5fm ‘Lisa & Pete’)

Chef: Pete Manifis

Blogger: Kristy aka Queen of Bad Timing

Swan Valley Region

Talent: Justin Langer (Former Australian cricketer)

Chef: Caroline Taylor

Blogger: Gus aka Gusface Grillah

The cook off event will be hosted by Scott Taylor (Owner of The Trustee Bar & Bistro, Shorehouse and more). A judging panel will make the tough decision on our State’s best dish, including Dan Masters (Rockpool), Anna Gare (Junior Masterchef) and Rob Broadfield (The West Food Editor). The cook off event will be hosted by Scott Taylor (of The Trustee Bar & Bistro,  The Shorehouse and more). It is expected to be a very popular event at the WA Day Festival at Elizabeth Quay. The cook off will commence at 1.30pm on Sunday the 4th of June.

I’ll see you there – go Team Peel!

Stay tuned for more about Chef Kenny McHardy, Mark Gibson and their preparation for the cook off and the wonderful Peel region too.IMG_6876

 

For more information on WA’s Celebrity Signature Dish visit  the Buy West Eat Best website and visit the WA Day Festival site for program information.

The Guide to Truffle Kerfuffle 2017

The days are getting cooler and it’s heading towards that time of year again… the Truffle Kerfuffle!1

The festival in Manjimup is held on Saturday 24th and Sunday 25th of June. You can feast on truffle inspired dishes, drink local wine and meet those beautiful truffle dogs – all in the stunning setting around Fonty’s Pool.unspecifiedIn the Truffle Tent there’s cooking demos and panel discussions.4 Continue reading

Lulu La Delizia – Subiaco

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Lulu La Delizia Menu, Reviews, Photos, Location and Info - Zomato

Until recently, Chef Joel Valvasori was Head Chef at Lalla Rookh in the city. I’d longed to go there for dinner. I’d heard and read many positive things about his celebrated traditional Italian cooking, but had never quite made it there. Once, we had our booking cancelled as the restaurant was closed suddenly on a Friday night with plumbing issues. Another time we had to cancel our booking because of the dreaded man-flu. I wondered if we’d ever find out what all the fuss was about.

When I heard Chef Valvasori was opening his own restaurant in Subiaco, I made it a priority to visit. So a couple of weeks after newbie Lulu La Delizia has opened, on a side lane off leafy Rokeby Road, we’re booked for lunch and as keen as mustard.

The eatery, named in honour of Valvasori’s Northern Italian Nonna, has a vintage feel about it. Lace curtains hang in the window, wine bottles and tinned tomatoes are stacked up the walls and lively 1950’s music grooves in the background. The Chefs busily work away in the open kitchen, where they spend hours perfecting their hand crafted pastas.img_1291

The menu is designed to share. It is made up of pasta dishes and “delights” (everything else) and we find that we want to choose most of the menu. A few of Valvasori’s signature dishes, like his famed braised bone marrow, have made to Subi. The six plate Chef’s selection menu at $62 per person sounds like the perfect choice for us.

A lot of thought has been put into the wine list, which is made up of wines from northern Italy and also Australian vineyards that use similar Italian grape varieties. I choose a Margaret River Rosé from Express Winemakers. It’s a fruity drop with raspberry and citrus notes.img_1298

An appetiser of thin cheese crisps, dusted with mushroom powder, get our juices flowing.img_1293

Next, we smother fresh house made bread with cultured butter and a rich vegetable sugo.bread-sugo

Crisp wood grilled chicken skin is served on skewers with rosemary vinegar. Chef would have happily eaten a dozen of these moreish morsels, smothered in tocj, the lip-smacking delicious pan juices.img_1299

The kingfish, cooked in an orange and aperol marinato, is served with juniper, sweet celery heart and baby cucumber. The fresh kingfish, combined with the diced veg makes a crisp, light dish.img_1306

A salad of lemon ricotta with asparagus and garden fresh broad beans is another summery dish, full of zesty flavour. It’s drizzled with a carciuga, an Italian artichoke and anchovy puree and lemon thyme.img_1313

Just as I think we need fresh plates, our friendly and on-the-ball waitress is already replacing them. Next, textural tubes of gargati pasta are served with duck livers, smoky pancetta and sweet onions. Up until now I haven’t liked liver (thanks Mum), but cooked in the right way, this offal is not as awful as I’d once thought.img_1316

The star dish for both of us is the hearty veal and pork tagliatelle della delizia. The silky flat noodles are coated, but not swamped, in a vegetable and red wine ragu which has an amazing depth of flavour.pork-taglitelli

For dessert a creamy grappa scented pannacotta vera is topped with a roasted cocoa and walnut crumble and dark orange caramel oozes down its sides.pannacotta

We finish with sweet spiced doughnuts. The fluffy deep-fried delicacies are brimming with apple, sultanas and citrus zests. Bellissimo!img_1334

At Lulu La Delizia the kitchen team has aimed to make pasta the hero and they have absolutely achieved this. Prepare to be surprised by the deceptively simple dishes at this pasta bar. Each dish at Lulu compliments the last and leaves your wanting just a little more. This is soul-warming peasant food at its best.img_1330

At a glance

Lulu La Delizia

Shop 5/97 Rokeby Rd

(Forrest Walk)

Subiaco

Phone 08 9381 2466

Opening times

Lunch – Tuesday to Friday 12-3pm

Dinner – Tuesday to Saturday 5pm till late

Rating

food 4

service 4

ambience 4

value for money 4

style Italian

wine The interesting wine list features Northern Italian drops

and Italian varieties also found in Australia.

Chef Joel Valvasori

Owners – Joel Valvasori and Ivana Pereza

feel rustic, bustling atmosphere.

wheelchair access yes

cost

Delights $4 – $38

Pasta $27 – $29

Desert $9 – $20

Chef’s selection – 6 share dishes – $62pp

all in all A top notch Italian  eatery and wine bar with a menu

where authentic, fresh pasta is the specialty.

Gnocchi Masterclass at C Restaurant

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C Restaurant Menu, Reviews, Photos, Location and Info - Zomato

Being married to a Chef ain’t all its cracked up to be. It’s certainly not all gourmet dinner parties and one on one cooking classes. You’d think in the 15 years we’ve been together I’d have picked up some useful cooking tips… not really. Chef is frankly not that stuffed to give me a “how to” cooking lesson after 12 hours in a hot kitchen and I can’t really argue with that!

Something that I’ve been wanting to learn for years is how to make a quality potato gnocchi. So when C Restaurant asked me along to a Gnocchi Masterclass – I was super keen. Finally, I’d learn how to make gnocchi from a chef, just not from my Chef!img_0921

Most Perth peeps are familiar with C, the revolving restaurant on St Georges Terrace has been around for decades. Originally it had been named Highlight 33, as it’s on the 33rd floor of St Martin’s Center. For me, C Restaurant evokes images of romantic proposals and intimate dinners for two. It’s also popular for high teas and special family occasions. Chef and I dined at C Restaurant a couple of years ago. It’s a totally unique venue in Perth’s CBD.img_0877

On my way to the Masterclass, I hopped into the lift at St Martin’s Tower, eagerly pressing the button to the 33rd floor. It’s a longer lift ride than normal and you may even feel your ears pop – it’s a long way up. As the lift doors slid open, I walked into the classy restaurant and I was immediately mesmerised by THAT view!img_0957

We were greeted by Restaurant Manager, Steve Halliday and taken to the main prep kitchen, which is upstairs on the 34th floor, at the very top of the building. Executive Chef Frantisek Ilizi (Fero) and his Sous Chef, Matthew Ladkin, took us through the steps to make their signature gnocchi dish.img_0879

First the potatoes are boiled whole, then we peel the skin. It’s good fun getting our hands dirty!img_0880

The potato is put through a mouli (or a masher can be used) and then the mashed potato is spread onto the floured kitchen bench. We add egg, grated parmesan, plain flour, nutmeg and seasoning.img_0888

Next the ingredients kneaded together to form a firm dough and then rolled into logs.img_0897

The logs are then cut on a diagonal into the gnocchi shape we all know and love – though my own attempt looked a little on the large side – whoops! The gnocchi is then cooked in boiling salted water and then put immediately into iced water, to stop the gluten continuing to cook and that helps to keep it’s soft texture.  img_0903

With the partially cooked gnocchi, we head downstairs to the small service kitchen. It is so interesting to hear how they cook a busy service for so many people from this tiny space! The pass has to have one of the best views in WA too.img_0932

Chef Fero then pan fries the gnocchi to give it a little colour and adds cream, spinach and gorgonzola cheese. This was then spooned over some rich Napolitana sauce and finished with roasted tomatoes and a parmesan cheese crust.img_0937

Then for the best part… it was time to eat our efforts! We were seated at a table by the window, with a glass of vino. A complete rotation of the floor takes 90 minutes. So you don’t miss out on seeing a thing. The floor moves slowly, but fast enough for you to notice it. The view is from a totally different perspective than we’d normally have on our beautiful city. I’m always in awe of the Perth skyline when we see it from Kings Park, but at C Restaurant you’re right in there, amongst all the shiny skyscrapers.img_0949

The pillow-like gnocchi totally lived up to my expectations – no wonder this signature dish is a permanent fixture on C’s menu. The sauces added rich and punch-y flavours too. I am impressed.img_0947

All Perth-lovers should try C Restaurant at least once. It’s also a great place to take visitors to Perth. If you go to C Restaurant for dinner, my tip is to book an early table, to see the city view both in the day and the twinkling lights of the office towers by night. You might even get lucky and enjoy a stunning sunset.img_0946

Whilst the Masterclass isn’t a regular event, it would be wonderful if C Restaurant did offer it to the public. I think they’d be a lot of Perth foodies that would relish the chance to learn how to create such a delicious dish in one of Perth’s most unique kitchens.img_0956

Thanks to Meg for organising and to Steve, Fero and the C Restaurant’s kitchen team for a memorable gnocchi lesson, luscious lunch and C’s very own recipe book!img_0943

Oakover Grounds – Swan Valley

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Oakover Grounds Menu, Reviews, Photos, Location and Info - Zomato

I love the vibe at wineries and breweries in the Margaret River area. They’re often geared towards families and I’d always hoped that the Swan Valley would follow suit with some quality family friendly venues, closer to home. Last year my prayers were answered with the fab Mandoon Estate. I’ve been hearing good things about the Oakover Winery’s transformation into kid friendly Oakover Grounds and so we headed there for lunch to check it out.IMG_2924

The winery is in a lovely setting, on a little lake and surrounded by rolling lawns. We were there for lunch, celebrating my birthday with Chef’s brother O (The Pasty Chef) and his lovely bride-to -be Kristie. It was a cool Autumn weekend, but sill pleasant enough to sit outside on the veranda.IMG_2914

I should have been sampling the Oakover wines, but coffee was calling my name. Oakover Grounds is also home to FiORi coffee, which is roasted fresh on site.IMG_2889

The menu is a good mix of casual favourites – share plates, burgers, salad and more. O and I are both pork-addicts so we both had our beady eyes on the fennel salted pork crackle with sidekick cider gel, $10. The plate was brimming with jaw cracking goodness!IMG_2893

Chef picked the organic beef burger, $26. Topped with tomato relish, bacon, cheese, lettuce, pickle and mayo, with a generous bowl of chips on the side. It was all washed down with a local craft beer. Oakover Grounds have a small selection of boutique beers on tap. IMG_2898

O and I both chose the special of house made gnocchi with pulled beef and mushrooms. Wow, that was a stunning dish and something I was not expecting! The pillowy soft gnocchi was amongst the best I’ve had and complimented  by the rich meaty sauce. I could have happily licked the plate clean. If it was a permanent fixture on the menu I’d be back in a heartbeat.IMG_2900

Kristy enjoyed the Clarence River school prawns, $13. The crisp prawns are eaten whole, served on a bed of creamy tartar sauce and grilled lemon on the side. It would also be a great dish to share.IMG_2895

Little Chef scoffed his kids cheese burger, $12. The slider style burger  was made up of a beef pattie, tomato relish and cheese and chips on the side.IMG_2890

Afterwards, Little Chef was keen to have a ride on the peddle boats. They are free to use. It was good fun and worked off a little bit of lunch! IMG_2906

Keen Fishermen Chef and O were excited to hear the lake is stocked with fish. Rods are free to use and if you catch anything then you can take it home for dinner, at $16 per fish. The boys caught 5 Barramundi in just 15 mins, they were stoked!! IMG_2929

Fish for dinner! IMG_2930

New Head Chef Bec McConnell has banged the pans at some fine Swan Valley establishments, including Sandleford Winery. We enjoyed her food and will certainly be back for more!

Oh and if you need any more reasons to dine at Oakover…

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