Howdy folks, I’m on my first Taste Mastering trip of 2014, a six hour self-drive adventure from Perth up to Kalbarri National Park and Geraldton on Australia’s Coral Coast.

One of the many highlights of the drive was the devouring of a Caltex service station award-winning pie in Dongara.

Ladies and Gents, I can honestly say this was the best pie I’ve eaten in Western Australia. It ticks all the boxes in my Good Pie Guide, deep filled, plenty of meat, real tasty, and most importantly of all HOLDS ITS FORM! No hot pie filling dripping down my arm for me, no Sir.

If you take the Indian Ocean Drive to Kalbarri you get to really appreciate the dramatic coastline and can imagine the Dutch trading ships sailing round the coast hundreds of years ago (with a lot of them not making it). There’re a lot of shipwrecks and stories out there, one of the most famous being the notorious shipwreck, mutiny, executions and punishments which surrounded the wrecking of the Batavia. Gruesome, chilling and heroic stuff.

Another in 1839 saw Lieutenant George Grey shipwrecked near the mouth of the Murchison River and having to WALK back to Perth, and that’s where we start our adventure folks. Not walking back to Perth, but at the Murchison River.

It’s a bit dry at the moment, but depending where and when it rains can change the Murchison  into an unforgiving, raging torrent overnight…

…and I wouldn’t mind having this view from my window at home, it’s Nature’s Window!

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Hello there everybody, over the past month I’ve been hanging out with husband and wife super team The Offshoot Creative and we’ve been making a few short films all about Perth and the surrounding area.

In the first of four films I meet up with Kiren Mainwaring (chef and owner of Co-op dining in East Perth and Dear Friends in the Swan Valley) and our mission was to catch, cook and taste Western Australian Rock Lobster.

Kiren’s approach to food is a response to what’s fresh, local and in season, and he has a passion for the local seafood that can be found in the A-Class protected waters of Rottnest Island. This was the perfect time to catch some Rock Lobster as it’s the start of what is known as the ‘White Crayfish Run’.

The ‘White Crayfish Run’ is when the lobsters (or crayfish as they’re known to the locals) molt their shells and become a much lighter colour, almost a pale pink. They’re preparing to camouflage themselves as they march out across the sand to deeper ocean waters.

With the help of local fisherman and chef Aristos Papandroulakis, we jumped on his boat and pulled in a pot of fresh crayfish. Now it’s over to Kiren to cook them up on the beach BBQ with a salad of grilled peaches and nectarines and a selection of fresh ingredients he’s sourced from all over Perth. It truly is a celebration of West Australian produce.

Anyway, here’s how we got on.

WARNING: If you’re of a nervous disposition I’d advise against watching this video.

It still makes me wince every time I see myself clambering out the tiny door and putting my foot on the wheel step. You’ll see what I mean….

If you’ve just jumped out of a light aircraft over Perth, you’re probably in need of a stiff drink (I most certainly was). Here’re some great bars to get that much needed thirst quencher after plummeting to Earth from 50,000 feet.

The Mechanics Institute: Great bar in the heart of Perth’s Cultural Centre, with a wicked view of the city from their rooftop beer garden. A constantly changing cocktail menu ensures there’s something for everyone…although I still always go for a Hillbilly Bob’s Ruckus Juice and a burger from their kitchen downstairs. Winners of the 2013 Small Bar Of The Year Award. Well done chaps!

El Publico: Modern Mexican kitchen and bar on Beaufort Street with Australia’s best new culinary chef Sam Ward at the helm. Not only do they serve great and extremely interesting plates of food straight from the streets of Mexico, they’ve got an extensive tequila and mezcal menu. If I remember rightly last time I was there I had mezcal ice pops with sea salt and something else….but I can’t remember rightly because I had mezcal ice pops.

Stables Bar: No horses here anymore, no Sir. There used to be mind you, loads of them too as The Stables Bar in the CBD was originally one of Perth’s historic equine retreats. Now it’s split over two levels, an outside bar with panoramic views of the city skyline up top, and a cobbled courtyard and bar down below. The food menu is a take on modern Australian dining, but most importantly of all they serve a great pint of Guinness.

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