Western Australian fish swimming in a subtly flavoured orange and saffron broth. Moqueca (Brazilian seafood stew) is chock-full of WA seafood and has a perfect sweet-sour balance. Peruvian peppers, which soak up all the stew’s complex juices, pleasantly pop in the mouth.

Crème Brûlée, also known as burnt cream or Trinity cream, is a dessert consisting of a rich custard base topped with a texturally contrasting layer of hardened caramelised sugar. It is normally served slightly chilled; the heat from the caramelising process tends to warm the custard producing a cool centre.

Low and slow is a key to smoking beef ribs if you want them to turn out tender enough to pull right off the bone. Our grass fed beef is sourced from local producer Warren Pencini in the Blackwood Valley. First up we braise for 11 hours and then 2 1/2 hours in one of our smokers on Apple Wood. As your order you beef the final stage is a trip back to the oven with a Guava BBQ added for a lovely American style flavour. You can cut this with a spoon.