Sizzling Globetrotter: Philip Jenkins’ Flavorful Odyssey with the Hibachi Tabo Grill

Sizzling Globetrotter: Philip Jenkins’ Flavorful Odyssey with the Hibachi Tabo Grill

HOMEJOURNALSUSTAINABILITY ▸ HIBACHI TABO GRILL

Sizzling Globetrotter

Philip Jenkins’ Flavorful Odyssey with the Hibachi Tabo Grill

Welcome, road trippers! Today, I’m cruising through flavor town with the man behind the sizzle, Phillip Jenkins, Chief Designer of the Hibachi Tabo Grill & Charcoal Grill Company. Get ready for a grill-tastic journey!
Our globetrotting designer Phil drew inspiration from the heart of Japan, blending classic ceramic Hibachi vibes with a dash of Aussie innovation. “Turbo-charging the Hibachi grill design,” he declared, and boy, did he deliver!
Five years on, the Hibachi Tabo is igniting the culinary scene Down Under. Celebrity chefs like Luke Mangan, Russell Blaikie, and Stuart Laws are fanning the flames of Phil’s fiery creation.

“It’s not just a grill; it’s an experience,” Phil exclaims. Chefs across Australia are singing its praises. Why? Because it’s Aussie-made, baby! Perth’s the birthplace, and Phil’s design genius shines through every stainless steel inch.

Phil’s dream? To take the Hibachi Tabo on a world tour! Global grill domination, anyone? “It needs to be shown around the world,” Phil insists, and we’re on board for the flavor expedition.

Now, buckle up as we dive into the Hibachi Tabo Classic. This bad boy, born five years ago, is the OG of Aussie grilling. Built to last generations, it’s not just a grill; it’s a family heirloom. Polished stainless steel? Check. Heat-retaining bricks? Check. Insulated body for tableside culinary magic? Double-check!

But wait, there’s more! Phil unveils the grill’s sidekick – a range of accessories ready to elevate your cooking game. Smoking, roasting, slow cooking – the Hibachi Tabo Classic is your passport to flavor paradise.

So, whether you’re a seasoned grill master or a kitchen rookie, hitch a ride with Phil and me on the Hibachi Tabo adventure. Stay tuned for more sizzle, more flavor, and a whole lot of grill-tastic fun!

Photo courtesy of Hibachi Tabo

Photo courtesy of Hibachi Tabo

Photo courtesy of Hibachi Tabo

HIBACHI TABO

16 Ruse Street, Osborne Park, WA 6017, Australia
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▸ Website: hibachitabo.com.au

Set forth on an unparalleled culinary odyssey with Will Meyrick as he delves into the soul of Western Australia. From the lush vineyards of Margaret River to the masterful artisans of the South, gain an intimate glimpse into the region’s hidden treasures. Mirroring the fervour and dedication Will invests in his restaurant, Will St., this series is destined to be a symphony for the senses.
This series has been produced in collaboration with WA Good Food Guide

Pumpkin Patch Chronicles: the Flavors of Manjimup’s Heirloom Vegetables

Pumpkin Patch Chronicles: the Flavors of Manjimup’s Heirloom Vegetables

HOMEJOURNALSUSTAINABILITY ▸ WARREN GRANGE HORTICULTURE

Forgotten Flavours

Pumpkin Patch Chronicles: the Flavors of Manjimup’s Heirloom Vegetables

Manjimup, a quaint town nestled in the heart of the Karri Forest, is transforming into a food lover’s paradise, and the maestro behind this culinary revolution is none other than Rick Scoones, the visionary owner of Warren Grange Horticulture. In a world dominated by mundane pumpkin varieties, Rick is on a mission to bring back the forgotten flavors of heirloom vegetables, creating a cornucopia of choices for the modern palate.

Manjimup’s fertile soil and climate offer the perfect canvas for Rick’s horticultural dreams. He believes in expanding our culinary horizons beyond the typical pumpkins found in grocery stores. The diverse shapes and colors of heirloom vegetables deliver a symphony of flavors, from savory to sweet, dry to moist, and everything in between. It’s a playground for chefs and home cooks alike, inviting them to craft unique dishes that pay homage to the past while embracing the present.

One of the secrets to the delectable produce from Warren Grange is patience. Rick allows his vegetables to fully mature on the plant, resulting in a rich supply of sugars and essential nutrients that are often missing from commercially harvested produce. Moreover, the pristine soil of the region ensures minimal use of fertilizers and chemicals, making these heirloom vegetables a healthier choice.

Pumpkins, often underestimated, are the stars of Rick’s garden. With an astonishing 43 quirky varieties, including the whimsical White Cloud and exotic Turks Turban, these pumpkins are a treasure trove of beta-carotene, which converts to Vitamin A, reducing the risk of certain diseases. They also offer a healthy dose of potassium and Vitamin C, benefiting your heart and overall well-being.

Rick’s exploration doesn’t stop at pumpkins. He delves into other treasures like heirloom tomatoes, capsicums, peppers, eggplants, and chillies, ensuring a year-round culinary adventure. As the seasons change, so do his selections, reflecting the ever-evolving tastes of the community.

You can meet Rick at the Perth Farmers Markets, where he showcases the best of Warren Grange every weekend. From Manning Markets on Saturdays to Kalamunda Markets on Sundays, you can immerse yourself in the world of heirloom vegetables and savor the delights of Manjimup’s rich culinary heritage.

In this little corner of Western Australia, Warren Grange Horticulture is rewriting the food narrative, proving that old flavors can find new life in modern cuisine. So, why settle for ordinary when you can indulge in the extraordinary world of heirloom vegetables right here in Manjimup?

WARREN GRANGE HORTICULTURE

29406 S Western Hwy, Smith Brook WA 6258, Australia
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▸ Website: buywesteatbest.org.au/members/

Set forth on an unparalleled culinary odyssey with Will Meyrick as he delves into the soul of Western Australia. From the lush vineyards of Margaret River to the masterful artisans of the South, gain an intimate glimpse into the region’s hidden treasures. Mirroring the fervour and dedication Will invests in his restaurant, Will St., this series is destined to be a symphony for the senses.
This series has been produced in collaboration with WA Good Food Guide

Sheepishly Delicious: My Cheesy Adventure at Cambray Cheese Farm

Sheepishly Delicious: My Cheesy Adventure at Cambray Cheese Farm

HOMEJOURNALSUSTAINABILITY ▸ CAMBRAY CHEESE FARM

Sheepishly Delicious

My Cheesy Adventure at Cambray Cheese Farm

Have you ever stumbled upon a place so charming, so quirky, that you couldn’t help but fall in love with it? Well, I recently had the pleasure of visiting Cambray Cheese, a small family-operated cheese business that’s anything but ordinary. Nestled on the outskirts of Nannup, surrounded by serene state forest, Cambray Cheese is a hidden gem that has been churning out remarkable cheese since its inception in 2005. As the saying goes, “Not all heroes wear capes; some make cheese.”
Cambray Cheese is the brainchild of a family whose love for cheesemaking and sheep farming collided in the most delectable way. What set them apart was their enthusiasm for the health benefits of sheep milk. The richness of vitamins A, B, D, and E, combined with over 100% more calcium than cow’s milk, makes sheep milk a nutritional powerhouse. And for those plagued by lactose intolerance, there’s good news! Sheep milk seems to be the gentle giant among dairy, with evidence suggesting that it’s more readily tolerated than its bovine counterpart.
But what truly makes this place extraordinary is the duo at the heart of this truffle treasure hunt: Adrian Mielke and his trusty truffle dog, Marni. These two aren’t just a team; they’re family. The connection between truffle hunter and hound is a heartwarming part of the romance surrounding this black gold, which fetches a princely sum of $1300 per kilogram, far more than your average potato.
Tom Wilde, the eldest son of the family, plays a vital role in this cheesy saga. He’s the man on the farm, tending to the fluffy sheep and overseeing the magic that happens in the factory. During my visit, Tom graciously offered to be my tour guide through their cheese-making wonderland. We embarked on a journey through the cheese-making process, exploring a delightful variety of cheese styles, and, of course, sampling the fruits of their labor.
What sets Cambray Cheese apart, you ask? Well, it’s all in the details. Every cheese wheel produced here proudly carries the official “Farmhouse” status. This means that every stage of the cheese-making process unfolds entirely on their farm. They carefully select milk from a specially chosen flock, ensuring that each batch of cheese is crafted with the utmost love and attention. It’s not just about the milk either; their sheep graze on lush pastures surrounded by native bushland and sip from natural springs. This pristine, pesticide-free environment ensures that their cheese is of exceptional purity and flavor.
So, there you have it – Cambray Cheese is the epitome of paddock-to-plate goodness. It’s a place where passion, tradition, and a sprinkle of quirkiness come together to create award-winning cheeses that will make your taste buds do a happy dance. Whether you’re a cheese connoisseur or a casual fan, this family-owned treasure is bound to win your heart, one delicious bite at a time.
The next time you find yourself in the vicinity of Nannup, don’t miss the chance to embark on your own cheesy adventure at Cambray Cheese. It’s an experience that’s bound to leave you utterly “sheep”-struck and craving more of their “sheepishly” delicious creations. So, remember, when life gets a little too “baa”-sic, add a touch of Cambray Cheese to your plate for a quirky twist that’s bound to brighten your day.

CAMBRAY CHEESE

Vasse Hwy, Cundinup WA 6275, Australia
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▸ Website: cambraycheese.com.au

Set forth on an unparalleled culinary odyssey with Will Meyrick as he delves into the soul of Western Australia. From the lush vineyards of Margaret River to the masterful artisans of the South, gain an intimate glimpse into the region’s hidden treasures. Mirroring the fervour and dedication Will invests in his restaurant, Will St., this series is destined to be a symphony for the senses.
This series has been produced in collaboration with WA Good Food Guide

Truffle Hill: Where Black Gold Meets Man’s Best Friend

Truffle Hill: Where Black Gold Meets Man’s Best Friend

HOMEJOURNALSUSTAINABILITY ▸ TRUFFLE HILL

Truffle Hill

Where Black Gold Meets Man’s Best Friend

Tucked away amidst the towering karri forests of Manjimup, Western Australia, lies a place where gourmet dreams come true. Truffle Hill, established in 1997, is a sanctuary for the world’s most coveted black truffles – the elusive Black Périgord. It’s a place where agricultural finesse meets man’s best friend in a quirky union that’s as unique as it is delectable.

The choice of Manjimup as the truffle haven is no accident. The climate and environment here rival those of Périgord, France, and that’s no small feat. In fact, Manjimup is the epicenter of Australia’s Périgord truffle universe, with a whopping 90% of the nation’s truffle harvest originating from the rich soils that cradle the roots of oak and hazelnut trees, meticulously inoculated with truffle spores.

But what truly makes this place extraordinary is the duo at the heart of this truffle treasure hunt: Adrian Mielke and his trusty truffle dog, Marni. These two aren’t just a team; they’re family. The connection between truffle hunter and hound is a heartwarming part of the romance surrounding this black gold, which fetches a princely sum of $1300 per kilogram, far more than your average potato.

Adrian’s dedication to his craft is evident as he guides Marni through the truffle-laden wilderness. The truffle hunt isn’t for the faint of heart – it’s a six-day-a-week affair during the three-month winter season. Rain, hail, or shine, they’re out there, lunging a thousand times a day, wrangling their furry charges and keeping their keen focus. It’s hard work, but it’s all part of the charm.

During my visit to Truffle Hill, Adrian demonstrated how Marni expertly sniffed out these black treasures buried beneath the earth. It’s an art in itself, one that involves skill, patience, and a profound bond between human and canine. The thrill of unearthing a truffle, fresh from the earth, is an experience like no other.

So, the next time you savor the intense aroma and flavor of a Périgord truffle in your gourmet dish, remember the quirky, dedicated duo of Adrian and Marni at Truffle Hill. Their relentless pursuit of these culinary gems is the reason your taste buds dance with delight. Black truffles are truly the stuff of legends, and Truffle Hill is where this legend comes to life in the most endearing and unconventional way possible.

TRUFFLE HILL

490 Seven Day Rd, Manjimup WA 6258, Australia
See on Map
▸ Website: trufflehill.com.au

Set forth on an unparalleled culinary odyssey with Will Meyrick as he delves into the soul of Western Australia. From the lush vineyards of Margaret River to the masterful artisans of the South, gain an intimate glimpse into the region’s hidden treasures. Mirroring the fervour and dedication Will invests in his restaurant, Will St., this series is destined to be a symphony for the senses.
This series has been produced in collaboration with WA Good Food Guide

The Farm House: More Than a Smokehouse

The Farm House: More Than a Smokehouse

HOMEJOURNALSUSTAINABILITY ▸ THE FARM HOUSE

The Farm House Adventure

Smoke, Spice, and All Things Nice

In my latest vlog adventure, I had the incredible opportunity to explore The Farm House, a hidden gem nestled in the heart of Margaret River, Western Australia. As I walked through the welcoming doors, I was immediately greeted by the warm aroma of artisan meats and smallgoods, a sensory journey that would only grow more enticing with every step.

The Farm House is a labor of love, a family-owned butchery and smokehouse that prides itself on its commitment to sourcing high-quality ingredients exclusively from Western Australia’s most conscientious farmers. Their dedication to using only free-range and grass-fed animals of traditional breeds ensures that every bite is a testament to the region’s natural bounty.

One of the most enchanting aspects of The Farm House is the traditional approach they employ. With herbs and spices ground freshly in-house, their products are lovingly crafted by hand, following recipes passed down through generations. It’s an art, a legacy of flavors that’s maintained with unwavering passion.

The real magic happens in the traditional smokehouse. The Farm House employs a technique that uses shavings from local fruit trees, like apple wood, to infuse their meats with a subtle, sweet, and smoky flavor that’s simply irresistible. The lack of artificial colorings or flavors in their ingredients reflects their unwavering commitment to pure, natural goodness.

During my visit, I had the privilege of being guided by Ryan Walsh, the Director of The Farm House, who unveiled the heart of their operation. I witnessed the intricate preparation process behind their diverse charcuterie range and, of course, couldn’t resist sampling the delicious results.

From the ethereal aroma that greets you at the entrance to the charming dedication of the entire team, The Farm House is a treasure trove of artisanal delights. It’s a place where tradition meets innovation, where the essence of Western Australia’s land and its people harmoniously blend into every mouthwatering morsel.

If you’re ever in Margaret River, don’t miss the chance to savor the unique experience that The Farm House offers. It’s more than just a smokehouse; it’s a celebration of the very best that the region has to offer.

THE FARM HOUSE

5962 Caves Rd, Margaret River WA 6285, Australia
See on Map
▸ Website: thefarmhousemr.com.au

Set forth on an unparalleled culinary odyssey with Will Meyrick as he delves into the soul of Western Australia. From the lush vineyards of Margaret River to the masterful artisans of the South, gain an intimate glimpse into the region’s hidden treasures. Mirroring the fervour and dedication Will invests in his restaurant, Will St., this series is destined to be a symphony for the senses.
This series has been produced in collaboration with WA Good Food Guide

A Rosabrook Vineyard Adventure

A Rosabrook Vineyard Adventure

HOMEJOURNALSUSTAINABILITY ▸ ROSABROOK WINERY

Rosabrook Vineyard

My Quirky Quest for the Perfect Wine

Greetings, fellow food enthusiasts! Today, I’m taking you on a whimsical journey to the Rosabrook Vineyard in Margaret River, West Australia. Why? To discover the perfect wines to accompany the mouthwatering Asian-inspired cuisine at my restaurants. So, grab your wine glass and get ready for an adventure that’s equal parts outré and delicious!

Rosabrook Vineyard, with its picturesque history, was once home to daring dairy farmers who tamed these wild lands back in the 1930s. Fast forward to today, and those same clearings have blossomed into some of the region’s finest vineyards. And what’s not to love about pioneers in both dairy and wine?
Speaking of pioneers, Rosabrook Wines is one of the original trailblazers in the Margaret River wine region. It’s now owned by the Calneggia Family Vineyards, and their winemaking philosophy is all about crafting elegant, fruit-driven wines. They believe in wines that are attractive when young but also promise the reward of patient cellaring. Just like a well-spiced curry, these wines age gracefully.
But here’s the kicker: my trip to Rosabrook wasn’t just about swirling and sipping. No, my friends, it also involved a wild mushroom foraging adventure right in the vineyard’s backyard! Joined forces with Severine Logan, the brilliant Chief Winemaker at Rosabrook, we had so much fun scouring the grounds for the finest fungi to complement my impromptu dish of the day.
After our foraging escapade, we were ready to create a culinary masterpiece. We paired the freshly foraged wild mushrooms with succulent beef brisket, creamy polenta, and an assortment of colorful veggies. The result? A flavor explosion that danced on the taste buds, thanks to Severine’s expert wine suggestions.
From the first sip to the last bite, this Rosabrook adventure was a delightful blend of history, gastronomy, and a dash of quirkiness. It reminded me that sometimes, the most extraordinary culinary discoveries can be found in the unlikeliest of places.
So, if you find yourself in Bali or Perth at my restaurant, savoring a spicy, herb-infused dish paired with a glass of Rosabrook’s finest, know that it all began with a quirky quest for perfection in the heart of Margaret River. Cheers to the flavors of life!

ROSABROOK – MARGARET RIVER WINES

1390 Rosa Brook Road, Rosabrook WA 6285
See on Map
▸ Website: rosabrookwines.com

Set forth on an unparalleled culinary odyssey with Will Meyrick as he delves into the soul of Western Australia. From the lush vineyards of Margaret River to the masterful artisans of the South, gain an intimate glimpse into the region’s hidden treasures. Mirroring the fervour and dedication Will invests in his restaurant, Will St., this series is destined to be a symphony for the senses.
This series has been produced in collaboration with WA Good Food Guide