They are the best of the best, the dishes you talk about at the office the next day. They are destination dishes — plates you’ll drive across a city to eat.
To make our annual Top 20, the cooking has to be of a high order, technique has to be on point and, most important, it has to taste like heaven. Here are our 20 Perth dishes to die for.
Manjimup truffle linguine, duck egg, two-year-old parmesan. Place: Cullen Wines, Margaret River. Chef: Colin Anderson.
Since joining Cullen Wines last year, Colin Anderson has quietly elevated the food offering to new heights. This pasta dish is sublime. Slippery, divine house made pasta is tossed through a foamy veloute made with parmesan, shallots and white wine. It is plated with a 45 minute slow cooked duck egg and lashings of fresh truffle. It sounds simple but the technique and confidence speak volumes about a chef with his “A” game. A pasta dish for the ages.
(Photo courtesy of The West Australian)
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