On the first Monday of June, over two and a half million people will be celebrating the land they live in – Western Australia.
But what’s the best part of living in WA? Is it the wildlife, the food? Perhaps the wine? Whatever it is, June 1st is about celebrating all things Western Australian, and we have some ideas how.
Western Australia Day – once known as Founder’s Day, although this was changed to be less offensive toward Aboriginal Australians who originally owned the land – celebrates the founding of the Swan River Colony back in 1829. Although Indigenous Australians had lived in Western Australia for tens of thousands of years, the first arrivals of Europeans weren’t until the 17th century, and even then they weren’t believed.
It wasn’t until the late 18th century that French and British explorers landed on the coast and set up a free settlement, supported by convict labour, between New South Wales and King George III Sound (what is now Albany). Western Australia became a state in its own right on January 1st 1901.
The area of WA is lucky to be one of the most biologically diverse regions throughout the entire world, and is particularly excellent for food!
The largest producer of black truffles in the southern hemisphere is in Manjimup, lying 300kms south of Perth. Although truffles usually come from Europe a huge amount are able to grow here, and wine is also grown.
Speaking of which, Western Australia also has nine impressive wine regions with some of the best quality Australian wine exported, as well as award-winning breweries. It’s thought that around 15% of Australia’s premium wine comes from just one region, Margaret River, which is linked with beaches and forests.
Thanks to its location next to the Indian Ocean, the seafood in WA is unbelievably good. From rock lobster to scallops, crab to marron, fresh seafood is in abundance in Western Australia and especially Perth. Unsurprisingly, the recreational fishing there is pretty good too!
Lupin beans were used commonly throughout the Roman Empire, and are a gluten-free bean which is high in antioxidations and protein, while low in starch!
- Two lots of 8 rib French trimmed Dorper lamb cutlets
- 150g lupin flake
- 30g rice flour
- 15g Ras el Hanout
- 500ml olive oil
- 1 grilled lemon
- 10g sugar
- 2 eggs
- 50g zaatar
- 1 peeled sweet potato
- 8 golden beetroot pieces
- 2 medium beetroot pieces
- Garlic oil
- 80g fresh goat’s cheese
- Bunch flat leaf parsley
- Piece of finger lime
- 100g macadamia nuts
- 60ml chardonnay vinegar
- 15g cumin seeds
- 1 cinnamon quill
- Pink river salt
Begin by peeling and cutting the beetroot into cubes, tossing with garlic oil and seasoning with salt. Then trim and peel the golden beetroots and do the same. Peel and cut the sweet potato into cubes as well, toss with garlic oil and season. Put all of the cubes onto a roasting tray in an oven heated to 180 degrees and cook until crisp.
Put the trimmings of the beetroot on a tray with garlic oil and seasoning, then roasting in the oven until it goes soft. Blend to make a puree and add just a little vinegar.
Cut the lamb racks into 8×2 ribs, coat them in rice flour and dip into a wash of beaten eggs. Then coat in the lupin crumb.
Heat your pan with oil and when it’s hot, place the cutlets in. When golden, turn over and cook for another two minutes. Remove them from the an and onto a tray for cooking in the preheated oven for 4-5 minutes.
When cooked, remove the cutlets and place on absorbent paper in a warm place.
Sprinkle two lemons halves with sugar, and grill them in the pan. Then toast the lupin flake in the oven before mixing with salt, cinnamon powder and cumin, then blend.
Crush the macadamia nuts and add them to the roast beetroot, which should be removed from the oven once cooked. Add the sweet potato, beetroot, nuts, crumbled goats cheese and parsley before seasoning with lupin salt.
View the full recipes and others here!