Growing in scope and sophistication with each year, Plating Up WA hits the half-decade mark in 2023. Throughout June more than 40 venues will spotlight produce from all the state’s regions, with each venue singling out one menu item that best encapsulates the flavour of its local ingredients.

A crucial part of the state government’s Buy West Eat Best program, the annual Plating Up WA campaign takes in both casual and fine dining, and doubles as a way to support the state’s hospitality industry during the quieter winter months. Expect international takes on hyperlocal components like fresh-caught seafood, sustainably farmed meat and native ingredients.

With close to 50 standout dishes to sample across a single month, WA foodies have our work cut out for us. But we have to start somewhere – so here are five dishes to help kick things off.

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Dandaragan beef shin at Brown Street Grill, East Perth
Housed in the family-owned Bright Tank Brewing Co premises, Brown Street Grill has a custom-built woodfired grill and no shortage of local ingredients. Former Don Tapa chef Stuart Laws and his wife, Phoebe Laws, are especially adept at presenting memorable steaks, and for Plating Up they’ve come up with a doozy. Sourced from Dandaragan, in WA’s wheatbelt, the organic beef-shin tomahawk is slow-roasted and served with Gascoyne ratatouille (employing fresh WA veggies) and a creamy blue-cheese polenta.

Linley Valley pork belly at Old Young’s Kitchen, Swan Valley
Like Brown Street Grill, Old Young’s Kitchen has flourished as an outgrowth of another venue: in this case, Old Young’s Distillery. Under head chef Rohan Park, native and sustainable ingredients are a clear focus at this gorgeously designed Henley Brook destination. The Linley Valley pork belly with nutty kataifi pastry, spicy ssamjang chilli sauce, beetroot and river mint is equal parts harmonious and surprising – and it’s perfect with a craft gin cocktail in hand.

Mt Barker chicken albondigas at Sailing for Oranges, Fremantle
Sailing for Oranges whisks diners from central Fremantle to the Iberian Peninsula with a heady menu of Spanish and Portuguese-inspired dishes. The restaurant’s Plating Up dish of albondigas, or spiced Spanish meatballs, uses chicken sourced from Mount Barker in southern WA. It’s an unfussy elevation of the popular comfort food – with a peri peri zing and crispy chicken skin for added texture – that bridges the gap between local ingredients and international flavours.

Fremantle octopus skewers at UMA, Perth
The first hotel to be accredited by Buy West Eat Best for its focus on local produce, Pan Pacific Perth houses the sustainability-focused Peruvian eatery Uma. Executive chef Xerxes Bodhanwala has a strong commitment to local produce and low-waste dishes, with all the seafood on offer having been line-caught in the last 24 hours. So you’ll especially savour these grilled Fremantle octopus skewers, Uma’s take on the classic brochetas de pulpo. Its version adds a miso-fennel puree and nikkei pickle for savoury depth, reflecting the international scope of Peru’s playful cuisine. Be sure to try the ceviche and other ultra-fresh small plates while you’re there.

WA Wagyu skewers at Amelia Park, Wilyabrup
Margaret River produce is the undisputed star at Amelia Park, which serves up refined, share-friendly in an idyllic country setting. The owners, award-winning hospitality veterans Blair and Renee Allen, work with a dedicated team to make the most of their woodfired oven, which burns local jarrah wood. The bistro-style menu is ideal for couples and groups, with seafood and meat shining especially brightly via small plates. Case in point are the wood-grilled WA Wagyu skewers, boasting a marble score of 6 to 7 and flanked with salted egg yolk, black-garlic tare and pickled cabbage.

This article is produced by Broadsheet in partnership with Buy West Eat Best. To win one of four $100 vouchers for a Plating Up WA venue of your choice, fill in the submission form between June 1 and 15, including your preferred venue. Terms and conditions apply.