With a focus on the Swan Valley’s Humane Food Region program, we’re putting the spotlight on a few of the restaurants involved. To check out the full list of the 30 venues or to find out more about the program, check out this article.
Sittella Winery
Since opening in 1998, Sittella has brought a breath of fresh air to the Swan Valley thanks to owners Simon and Maaike Berns’ dedication to producing high quality traditional wine styles. With valley and vineyard views from their verandah, it’s the ideal location to soak in the ambiance as well as immersing yourself in Sittella’s dedication to being a humane food operator.
The entire team at the venue has a strong belief and commitment to the RSPCA’s national Choose Wisely scheme and are excited to be one of the 30 Swan Valley venues involved. Here at Sittella, they’re serving humanely farmed Linley Valley Pork and Mount Barker free-range chickens.
Their pick of the dishes on offer? The crisp roasted duck leg with confit leg pie, orange pumpkin & fennel salad and red onion choucroute. It’s elegant, flavourful and best of all, humanely sourced.
Fillaudeaus
With pork from Linley Valley, RSPCA quality chicken and locally sourced eggs used in their kitchen, husband and wife team Manu and Jasmin Fillaudeau are completely committed to promoting humane food practices that are 100% animal cruelty free.
Fillaudeaus has a beautiful Mediterranean feel, with relaxed dining and an on-site cellar door where you can enjoy wines from the Pinelli Estate range. Since opening in April 2012, it has gone from strength to strength as a popular dining destination – and now the lure to visit is even stronger thanks to their devotion to being a humane food provider.
Their ‘le porc’ dish is a best seller. Slow braised pork belly and crackling topped with honeycomb and chilli, served with carrot puree, raw pickled red cabbage and port jus. Bonus points for being gluten-free, so it’s more accessible to today’s modern diner.
Oakover Grounds
Oakover’s Chef Bec McConnell grew up in the Swan Valley area, and is extremely passionate about supporting local producers. She likes knowing where her produce comes from, and the story behind it. Heading up one of the iconic destinations in the region has allowed her to showcase the understanding and knowledge of food for future chefs.
Where possible, the ingredients the team use here are local and WA products. Dairy comes from farms in the south, and lamb is locally sourced. The free-range eggs are from Oakover’s neighbours, and impressively they also grow their own trout in the lake at the front of the restaurant from everyone to enjoy.
If you’re heading in, make sure you try their slow braised lamb with mushroom, pappardelle and crisp parmesan. It uses local whole Dorset lamb that they breakdown and utilise from head to tail – nothing goes to waste.
