West Australian Easter Recipes

Styling and Creative by Kate Flower / All images by Craig Kinder

Let’s have a West Aussie Easter and indulge in all the exceptional fresh produce our wonderful State has to offer at this time of year.

For Easter 2022 I have brought together a tempting range of recipes - captured by one of Perth's finest food photographers Craig Kinder and styled and art directed by yours truly - featuring local and seasonal ingredients from around WA with local wine pairing suggestions from Jay Beeson of Old Bridge Cellars.

My healthy, local and seasonal table will include a whole fish from Boatshed Fishco and a delicious dessert showcasing in-season rhubarb and delectable Empire Pastry.

Plus, I will be trying something new with labneh from Local Goat, handcrafted cheeses made in GinGin, nutrient rich silverbeet, and Black Barley a delicious ancient grain that is low GI and contains high amounts of protein, fiber, vitamin B6 and phosphorus.

If you would like some styling ideas for your table, layer some tablecloths, throw down a cloth napkin, spread seasonal blooms, fruit and Easter treats between the plates and glasses and most importantly enjoy the process!

Scroll down to find all the delicious recipe links below.

Wishing you all a safe and happy Easter 2022.

RECIPES

Whole Red Emperor- en papillote with kipflers and pepper berry and citrus infused EVOO

Roasted Beetroot Salad -Local Goat Labneh and micro herbs / aged black garlic dressing

Baked Silverbeet Rolls with Lamb, Olive and Black Barley stuffing

Ovant Grace with Botanical Pear Tonic, bay, fresh pear and soda

Ovant Royal with Botanical Ginger Tonic and spiced syrup

Wine Pairings

All round nice guy and wine connoisseur Jay Beeson knows all things about West Australian wine and food for that matter. As one of the head honchos and family owners of Old Bridge Cellars in North Fremantle and Como, Jay is an expert when it comes to pairing good wine with our exceptional WA produce so we asked for his advice on the best tipples to go with our Easter fare.

Snapper – La Violetta “Epicé” Vermentino Blend

An outragous blend of Vermentino, Black Frontenac, Riesling, Zibbibo and Savagnin from the master of Aromatics in the Great Southern. It's an orange wine/ Rose thing. Spicy grapey deliciousness, some tangy pear juice, subtle ginger and green herbs, texture and zesty freshness. Yumm.

Roasted Beetroot Salad – Trait Grenache

An up an coming solo winemaker who has recently left the Pierro Stables. This Grenache has a fragrant nose with notes of rose petal, fresh strawberry and earl grey tea. The palate is well structured, with lead pencil/volcanic minerality with vibrant fruit and a lifted acidity.

Baked Silverbeet – Castelli Chardonnay

A lovely example of restrained and intense cool climate Chardonnay. Aromatics of cumquat, grapefruit with some underlying toasted hazelnuts jump from your glass. Like its illustrious big brother Il Liris, it has nuances of gunflint and creamy richness. The finely woven palate with a precise mineral core. Thank me later.

Galette – Juniper Cane Cut Riesling

A unique wine from Juniper bursting with citrus blossom lift and fruit characters of lemon, lime, green apple, pear and cumquat, complemented by orange/lime marmalade, honey, almond and nougat. Rich flavours are balanced by a crisp finish.

click here to view last year’s recipes or head over to Twinkl Education to ready their blog on my Easter recipes