Even though we are all about using the local resources in the area around the restaurant, we do on occasion when the product is amazing get things from further afield, like Italian brown anchoives, French mustards and in this case Western Australian Marron. For those of you whom do not know the Marron is a native fresh water crayfish that is being farmed in both Western Australia and on Kangaroo Island. Marron is not native to the east coast, so therefore, there are no farms on this side of the country and we have to fly them in from Perth each day. This of course seriously adds to the cost of the final dish but as they are so delicious and as we want to champion great producers in this country we feel that it is right to offer them to our guests. There is a bit of a thing currently that everything local is best, which is a very un- sophisticated way of looking a both quality and worth of ingredients. We think that we need to be behind producers of great repute all over the world, both in the wine industry and also in the food industry, because if we can help those people develop a sustainable enviable business model than others in the market will choose to follow their lead.
Last week we had a bit of a photo shoot in the restaurant with Murray Hilton https://murrayhilton.com/ he shot a great photo of the marron which we have been using on social media to help promote the bistro and of course the producers.