Incontro-llable love for food

WA chef Peter Manifis is renowned for his love of his home State’s seafood, but at this year’s Taste Great Southern, he is set to explore something completely new — bush tucker.

As executive chef at Perth’s Incontro and hailing from a fishing family in Onslow, Manifis’ main focus has been sourcing sustainable seafood.

However, this year Manifis will travel to Ongerup to use indigenous bush foods sourced from the land to add a different twist to his cuisine.

“That’s new for me, so it should be quite exciting,” he said.

“I’m still working on the menu, but I will be using lamb.”

Manifis said indigenous Australian herbs and spices were creating a buzz in foodie circles.

“It’s a bit of a hot topic at the moment,” he said.

“The (indigenous) herbs and spices are part of a revolution of Australian cuisine.

“I heard a speech from (celebrity chef) Simon Bryant a few months ago, and he said that people ask him about Australian cuisine, and he said that we don’t really have one, we seem to piggy back off everyone else and follow the trend.

“At some point in the next 10-20 years, we will create a certain style of dishes that will use those products that we get from the land that nobody else can get.”

The Incontro chef will, however, get the chance to work with Great Southern seafood at a feast held at The Lakehouse in Denmark.

“The Lakehouse is magnificent,” he said.

“I’ve had their wines at my restaurant and I feel really blessed to be able to spend time with the chefs.

“It will be simple barbecue seafood and oysters.”

A North West man at heart, Manifis said he still had an affinity for Great Southern produce.

“The last time I was down was for a beef conference — as soon as I got out of the bush, I was straight down to Albany Oyster Farm loading up boxes to bring back to the restaurant,” he said. “Basically, food is my passion.

“I always get excited, whether it is from the ocean or from the land.”