See our list of Western Australian restaurants offering takeaway and delivery options

2. Not hungry now? Buy a voucher.

For yourself, a friend who’s had a ‘bad isolation day’, a hot (virtual) date, a work colleague or even a friendly neighbour. Buying a voucher for a future meal could help save your favourite restaurant/café/bar/pub/winery/hotel TODAY. It’ll also give you something to look forward to in the post-isolation era.

3. Use #TakeawayForWA and share how YOU are supporting the local industry

Just ordered? Share a photo of your takeaway meals on Instagram and #TakeawayForWA.

Remember to tag the local WA restaurant you ordered your meal from, then share across your network, encouraging others to do the same.

Let’s work together to support local businesses and the WA hospitality industry.

Offering takeaway yourself? If you are a restaurant, bar, pub or other venue, tag #TakeawayForWA to share some of the delicious takeaway options you have on offer. Please also reach out to us directly to be featured on our list of restaurants offering takeaway.

We’re in it together.

Don’t forget to also check out Nelly’s Chicken Katsu burger recipe which has a proven track record in winning over hearts. It was the first ever meal he cooked for his now finace, Danielle!

Click here to view more Lilydale recipes ideas. 

Lilydale Chicken 3 Ways

Ingredients

CHICKEN BREAST

• 2 Lilydale Free Range Chicken Breasts (skin removed, but kept)
• 150ml water
• 100g ice
• 20g salt
• 10g sugar
• 1 x twig thyme
• 1 x garlic bulb
• 1 x star anise
• ½ tsp black peppercorns

CONFIT CHICKEN WING

• 3 x leeks – whites only
• Vegetable oil (for frying)

PICKLED WOODEAR MUSHROOM

• 1 x punnet woodear mushroom
• 50g butter
• 50ml apple cider vinegar
• 20g sugar
• 100g water
• 1 x twig of rosemary
• 1 x garlic clove

MUSHROOM PUREE

• 250g button mushrooms
• 1/2 onion
• 1 garlic clove

LEEK & POTATO PUREE

• 3 leeks – green only
• ½ onion – sliced
• 1 garlic bulb – sliced
• 1 twig of thyme
• 2 medium sized potatoes – peeled
• 500ml chicken stock

CHICKEN SAUCE

• 500g chicken wings
• 1 onion
• 1 eshallot
• 1 garlic bulb
• 50g mushroom
• ½ small lead
• X chicken stock
• 100ml sherry
• 50ml Pedro Ximenez
• 100g cream

CHICKEN SKIN

• 2 x chicken skins
• Salt

Method

CHICKEN BREAST

1. Trim any excess meat and fat from the chicken breast.
2. Place in a cold brine for 2 hours.
3. Remove from brine and run under water for 10 minutes.
4. Place into a saucepan of water at 80°C for 12 minutes.

CONFIT CHICKEN WING

1. Remove the larger end of the wingette bone.
2. Cover wingette with the duck fat and herbs.
3. Bake for 140°C for 1 hour and 15 minutes.
4. Remove and allow to cool before pulling out the bones and pressing (skin side down).

LEEK HAY

1. Thinly slice (chiffonade) leek in 3/4cm long strips.
2. Fry at 140°C until crispy and golden.
3. Season with salt & pepper.

PICKLED WOODEAR MUSHROOM

1. Cut mushrooms in to nice small sized pieces.
2. Sautee in butter with rosemary and garlic.
3. While mushrooms are sautéing make a pickling liquid with water, sugar and apple cider vinegar.
4. Ass the sautéed mushrooms to the picking liquid

MUSHROOM PUREE

1. Sweat down onion and garlic until soft.
2. Add mushrooms and caramelise.
3. Blend with xantham and water.
4. Season with salt and pepper.
5. Pass through a sieve to remove any bits.

LEEK & POTATO PUREE

1. Sweat everything down until soft.
2. Add stock and reduce until about 2/3 of original.

CHICKEN SAUCE

1. Roast chicken wings in the oven at 190°C for 45 minutes, stirring every 15 minutes.
2. Add chicken wings into a large pan with the vegetables and caramelise.
3. Add mushrooms to absorb excess fat.
4. Add sherry and reduce to glaze.
5. Add stock and cream and simmer.
6. Cook for 1 hour, pass through a sieve to remove any bits and reduce.

CHICKEN SKIN

1. Lay chicken skin flat on baking paper on oven tray and lightly salt.
2. Place another sheet of baking paper on top of skins and add another tray on top to keep the skin flat.
3. Bake at 180°C for 12 – 14 minutes until cooked through and crispy.

Place all components onto a serving plate, garnish to serve.

Don’t forget the flowers and candles for a romantic dinner setting. 

https://thelocaltongue.com/best-restaurants-in-the-swan-valley-caroline-taylor/ 

https://thelocaltongue.com/a-chefs-guide-to-perth-kenny-mchardy/

https://thelocaltongue.com/a-chefs-guide-to-margaret-river-aaron-carr

This article by Sarina Kamini has been edited and republished here with permission from margaretriver.com. Click here to view the original article. 

Memories are the currency of summer, and making good ones is a whole lot easier when the list you’re working with is a “no-miss” affair. From wineries and air-borne adventures, to water exploration, fashion, biking and food, this ultimate summer bucket list has got you covered. Read on for Gourmet Escape’s top 15 favourites for the ultimate summer bucket list.

1. Establish a historical connection on a unique Margaret River town-based walking food tour.
2. Visit the nearby Busselton Jetty for a sunset walk with a difference.
3. Give yourself the gift of a Koomal Dreaming experience, and let local Indigenous custodian, Josh Whiteland, give you a unique viewpoint into Country.
4. Experience life at the end of the world at the new Cape Leeuwin Lighthouse Interp Centre, and get a feel for the hardships that helped form this community.
5. Continue the nautical theme with a chartered boat tour that’ll take you on a tour of our pristine waters.
6. Match your fresh-caught fish with a glass of Margaret River region chardonnay. Take your pick! There are ample award-winning wines to choose from.
7. From here, make the five-minute drive to Cape Mentelle and its open-air evening cinema, replete with a glass of Margaret River’s finest from the on-site bar.

8. Head to Meelup – one of the region’s many perfect picnic spots. It’s calm, protected and excellent for swimming, paddle-boarding, or skurfing.

9. Take your new perspective on a walk of the Cape to Cape track and see the region’s wild landscape with fresh eyes.

10. Meet the producers at a range of markets that run year ‘round and give locals and visitors the opportunity to buy directly from growers and local artisans – including the award-winning Margaret River Farmer’s Market.
11. A self-drive paddock to plate experience can also be on the holiday agenda.
12. Catch a stunning aerial perspective of the region on a Scenic Helicopters flight. Organise in advance for the adventure of flying in to a gourmet lunch at Leeuwin Estate.
13. Beer lovers can happily also find their own brand of heaven. Tour a few of the region’s incredible craft breweries. You’ll also find a range of local brews at Settler’s Tavern, where you’re coldie will pair brilliantly with the State’s best steak sandwich.
14. Finish your holidays with a true wind down at any of these spa retreats.
15. Do a last round of the region’s wineries for wine to take home, or get creatively spirited and create your own gin at the Margaret River Distilling Co for a take-home souvenir with a difference.