food
WA Cheese Week's New Recipe Book
M
enu Magazine has supported WA Cheese Week since its inception. Way back in 2016, a group of cheese lovers got together to educate people on where the cheese they are eating comes from. Many people had been tricked into buying cheese they thought was local, when in fact, it was probably just packaged in WA. The second year of WA Cheese Week saw Menu Magazine became far more involved. We spoke to several café and restaurant owners and encouraged them to include a cheese board, cheese dish or better still, put on a cheese event. It was a great success with 27 events all up, including the first cheese festival in WA - “curds&WAy”.
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As the third year of WA Cheese Week happened to coincide with the beginning of COVID, the focus moved to hampers and home delivery.
Let me start with some of the chefs and restaurateurs who will be featured in this book, and discover what they have submitted.
In the fourth year, I had noticed that not all local independent supermarkets were stocking local WA cheese and thought it would be a great idea for this to be rectified. So we ran a feature in the magazine on some of the places that had a good stock of local WA cheese.
1934 Ristorante has a Stracciatella Pannacotta recipe featuring La Delizia Stracciatella cheese.
This year, it’s time to put all of these people who love cheese and support the ‘buy local’ movement together by producing a recipe book featuring local WA cheese.
Chef Raffaele Fusco told me that he chose this particular cheese because it is fresh and made daily. The company arrived in Perth just a few years ago and he uses this cheese as topping on pizzas or in entrées with tomato or cured meats. This fresh cheese has a unique sweet taste, so why not use it to make an iconic Italian dessert, and that’s exactly how
