THE SWAN VALLEY is a haven for activity, as well as an idyllic setting for pure relaxation. With its rolling vineyards, lush green lawns, expansive blue skies and spectacular native flora and fauna; the Valley’s captivating landscape is one that draws visitors in and encourages them to stay.
A trip to the Valley means precious time appreciated among family and friends, space to indulge in life’s simple pleasures and a moment to be present and disregard life’s distractions. Food and wine are key threads in the fabric of this iconic destination. Chefs and winemakers that call the Valley home share their stories through carefully crafted wines and menus. The passion for quality cuisine can be felt through each sip or bite, as you dine among the vines or in one of our rustic or refined restaurants.
With creatives drawn to the region, we boast an impressive collection of artisans and artists who are committed to stimulating your senses through their vibrant and eclectic creations. Whether it’s planned or on a whim, for the afternoon or a whole week; the Swan Valley is your place to escape.
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NO MATTER THE season or occasion, the Swan Valley is a great destination to visit all year round. There’s so much to eat, drink, see and do, whether you’re coming for a daycation, a celebration or a holiday. In summer the Valley is blessed with some of the best, crunchiest table grapes in Australia; people come from far and wide to buy myriad white (green), red and black delicious varieties from roadside shops and stalls. Also look out for juicy melons, fresh corn and ripe figs. Summer is also the start of the all-important harvest time for our winemakers. As autumn’s cool days descend, seek out late season Autumn Crisp grapes, pomegranates and pumpkins; for an Instagram moment, make sure to stop for photos as the red autumn leaves appear at winery entrances. Easter is also a great time to celebrate in the Swan Valley with chocolatiers working overtime crafting eggs, bunnies and quokkas. Winter signals the perfect excuse to have a Swan Valley coffee, beer, red or fortified wine by an open fire as well as the arrival of citrus fruits. It’s also a good time to visit the natural beauty of Bells Rapids – a popular spot
to watch August’s annual Avon Descent. Spring in the Swan Valley means the arrival of asparagus, which has a short season but is in high demand from foodies and chefs alike. Broad beans, peas and zucchini also make an appearance. Winemakers celebrate the new vintage as part of the annual Entwined in the Valley festival of food and wine in October. Book a long lunch or go for a walk in nature to spot wildflowers on the Darling Scarp.
When one door closes, another one opens. Oggie’s Ice Cream Cafe may be gone but another exciting new ventureSubZero Gelato - has opened in its place on West Swan Road in Henley Brook.
“Many years ago, I found my passion when I started working as a trainee artisan gelato maker in the Netherlands,” says coowner Janneke Gerritsen.
“After a year as a trainee I went to the Dutch gelato university where I learned the crafted skills from the maestros. Since then I have been inspired by the many different flavours that the world has to offer.
“It makes me smile every day and I strive to create Western Australia’s finest gelato, not only the traditional vanilla, salted caramel but also new and funky flavours, like Gorgonzola, honeycomb and pear, or rosewater and pistachio.”
Every mouth-watering flavour is made with passion right in SubZero Gelato’s own gelato kitchen in the Valley, using only the best and as many local ingredients as they can.
Initially trading with a limited menu of gelato, milkshakes, coffee and light snacks, SubZero is planning a major refurbishment in mid-2022 and to expand its menu.
“We have created shaded areas on the lawns, with garden games for all to enjoy. We will unveil a big and exciting playground for the kids to play off their sugar rush in the coming months.”
You’ll also find SubZero Gelato on the Swan Valley’s Kids in the Valley family fun trail.
subzerogelato.com.au
Big changes are afoot at one of the Swan Valley’s stalwart attractions.
The mini golf venue next to Mash Brewing on West Swan Road is now known as Supa Golf World and there are super plans in store.
New owner Craig Nicol purchased the business in June 2021 and has heavily invested in significant renovations to improve the customer experience, including a refit of the kitchen ahead of launching a new cafe bar with vastly improved food and beverage options.
“We are also launching a Supa Golf Junior Golf Academy, which will be a grass roots coaching facility for four-year-olds through to teenagers to start them on their golf journey,” Craig says.
“It’ll be the first indoor facility of its kind in WA. We will also soon be launching some leagues and ladders to foster competition with customers.”
Supa Golf World has two types of golf available to play on its picturesque course.
“Supa Golf is an easier and more fun version of golf, played on a beautiful short 18-hole golf course with four oversized clubs and an oversized ball,” Craig explains.
“Nine holes takes 90 minutes to two hours and 18 holes takes three to four.
“Adventure Golf is 18-hole mini golf and takes 30 to 60 minutes. It is pramfriendly, immaculately maintained and more playable than the vast majority of mini golf venues in the Perth area because each hole is contained within a brick-lined perimeter that keeps the ball in play a lot more.
“That means you’ll spend less time retrieving the ball from the bushes and more time having fun.” supagolf.com.au
Swan Valley Station is a venue of many attractions. This plant nursery, gift shop, garden art gallery, and cafe is introducing its latest feature… an impressive marron lake and sculpture trail.
Opening May 1 this year after two years of development, approximately $500,000 worth of sculptures will be displayed, free of charge, at Swan Valley Station
The new trail will weave its way through the property and around the lake, with a stunning giant blue marron centre piece the crème de la crème of the collection and located in the middle of the lake.
“Our new marron lake and sculpture trail is an amazing world-class addition to our thriving business,” says owner Jon Jessop.
While observing the sculptures, go for a scenic jetty walk and spot marrons (real and sculptural) along the way. Then round off the experience with a visit to the cafe, offering fresh fare, locally roasted coffee, and ice-creams made with fresh fruit blended in.
swanvalleystation.com.au
The winery lunch, set in an idyllic location, has become somewhat of a trademark for the Swan Valley region, and these five venues are serving up some of the best.
By MONIQUE CECCATO
“There’s always some romanticism in lunching in, or being surrounded by, a vineyard,” says Fiona Lamont, chef, businesswoman, and one of the founding family members of Lamont’s Winery.
“I think that it always takes people away from the hustle and bustle and creates a sense of being on a holiday or quick break.”
Though it’s just a 40-minute drive
from the CBD, the natural bush setting of Lamont’s award-winning winery and restaurant is enough to make you feel a million miles away. Spend a few hours on the estate’s porch, sipping on a shared bottle of sparkling and grazing on a creamy, house-made duck liver parfait, or call in for a quick tasting before filling up on a plate of fresh tempura whiting, washed down with a cool, crisp SSB.
lamonts.com.au
CHEERS Enjoy expansive vineyard views from Mandoon Estate’s Homestead Brewery, Black Swan Winery & Restaurant, and Sandalford Wines.
Mandoon Estate has it all. Nestled into the acres of vine on the sizeable estate, you’ll find a boutique apartment hotel, an art gallery by Linton & Kay, a winery, Homestead Brewery, and a sleek, fine-dining restaurant.
Run by the esteemed chef, Michael Hartnell, the estate’s restaurant – Wild Swan – serves up the best in WA fare, perfect for pairing with Mandoon Estate winery’s extensive catalogue of wines.
The restaurant’s outlook is just as memorable as the food, with views over the manicured gardens and ‘The Llawn’, where guests are free to roll out a picnic blanket, share a bottle of Old Vine Grenache, order a pizza and let the kids run wild.
For the ultimate Mandoon Estate experience, general manager Travers O’Rafferty suggests an overnight stay at The Colony, a tasting menu at Wild Swan
and a behind-the-scenes tour of the estate. mandoonestate.com.au
Set in the heart of the Swan Valley, Black Swan Winery, Bar and Restaurant is a venue synonymous with the region. With unrivalled views of vineyards, rural surrounds and a backdrop of the Darling Ranges, this is the ultimate place to visit and stay a while.
The unique architecture – a mixture of rustic elegance, openness and grandeur – is enough to make you stay, but it’s the food that will have you coming back for more.
Head chef, Adrien Morello, marries French and Mediterranean-style food with a touch of modern Australian. Throughout the seasons house specialties will include wagyu beef, game meats and fresh seafood. All meals are freshly prepared and cooked to order.
French-style cuisine often influences
the menu with dishes such as coq au vin, escargots, duck a l’orange. Mediterranean flavours also form part of the menu with risotto and pasta options.
All desserts including dishes such as panna cotta, creme brulee, Crepes Suzette and ice cream, are made in-house. blackswanwines.com.au
For the chief executive of Sandalford Wines, Grant Brinklow, a winery lunch falls under the “event lunch” banner.
“By that, I mean that it’s an event, and it stands out,” he says. “The dining experience at Sandalford Bar and Restaurant has been shaped with that in mind..
“We want guests to leave feeling they’ve experienced something magical and luxurious,” he says. “Our staff go out of their way to provide an event dining experience, from the initial welcome through to the
complimentary wine tasting we offer all our diners.”
With a fantastic view of the vines beyond, the restaurant is a tranquil space to sip, dine, and relax the afternoon away. For a truly memorable experience, Grant suggests arriving by boat at the estate’s private jetty.
“After a leisurely trip up the Swan River tasting fine WA wines with Captain Cook Cruises and an excellent winemaker’s tour of our vineyard, you’ll be seated for a leisurely – and flavourful – luncheon.” sandalford.com
RiverBank Estate is a quintessential Swan Valley experience. Truly dine among the vines when enjoying your meal outside on the large verandah surrounding the restaurant.
Select from the seasonal menu curated by award-winning chef Marco Aglitti who brings a Mediterranean/Italian influence to the cuisine.
With a strong focus on seafood and fresh local produce, some of the stand-out small plates include Blue Fin tuna tartare, WA Carnarvon baked scallops with dry smoked pork cheek, and house made gnocchi with blue swimmer crab and whole-shell, livecaught yabbies.
Each paired with a recommended wine, of course.
For mains, try the In House Dry Aged Steak, the WX Ranges Valley Wagyu, or something fresh from the fish tank including Kojonup marron, Lancelin rock lobster, or WA snow crab.
If you’re ready to indulge in a real feast, the seafood platter is an exceptional choice, packed with all the highlights and best paired with the Eric Anthony Chardonnay Pinot Noir 2017 or the Eric Anthony Chardonnay 2019. riverbankestate.com.au
“A feature of a good winery lunch is matching the food with wines,” says Maaike Berns, owner of Sittella Winery and Restaurant.
“The food shouldn’t be too dominating so that it will take the attraction away from the wine.” Maaike and head chef Mike Price, have put considerable thought into curating the perfect winery lunch experience at Sittella, from the uncomplicated, value-filled menu, to the cleverly built, sprawling deck on which guests can dine and take in the vineyard views.
“Our signature dish is a crispy leg of duck, with orange, pumpkin, fennel and crisp peppered skin with a sweet plum dressing,” says Maaike, suggesting a chilled glass of Sittella NV Sparkling Chenin Blanc Brut to pair with it. SV sittella.com.au
The pergola is at its best in spring and summer; bushy, green, and the provider of ample shade
Founded in early 2001, Swan Valley Tours offers the largest and best range of gourmet experiences, ensuring you get the most out of your journey to the Swan Valley. Join our half or full day coach tours, choose to connect via river cruise or coach from Perth’s CBD. Let us, Swan Valley Tours, guide you through the best of the region's wine, beer, gourmet food, chocolate and produce.
For an award-winning experience exploring Perth’s Swan Valley region, contact Swan Valley Tours today!
Craving something crisp and refreshing? Put down the wine glass and work your way through the Valley’s Cider and Ale Trail, paddle by paddle.
By FERGAL GLEESONElmar’s brings a little taste of Germany to the Swan Valley.
German expats Elmar and Annette Dieren founded Elmar’s with the intention of bringing people together through good food and beer, inspired by their home country. Think crispy pork knuckle (schweinshaxe) complemented by a crisp and original German pilsner.
All Elmar’s beers are brewed to the 1516 German Beer Purity Law, which means only barley, hops and water can be used. Malts and hops are imported directly from
Germany. The beer is free from colours, preservatives and chemicals.
Pilsner is the most popular choice, closely followed by the Kolsch, perfect for a summer’s day in the Biergarten.
For the more adventurous, there’s a wheat beer, a classic Dusseldorf-style Alt Bier and a dark, Schwarz bier. There are also seasonal brews.
German and Australian food options are on the menu. The vibe is local, wholesome foods including what Germany is famous for - bratwurst, schnitzel, shanks, apple strudel as well as Australian fare.
Oktoberfest is particularly exciting.
Think flowing bier, sizzling barbecues, lederhosen and dirndl on show and an array of Perth’s best local musicians. Festival goers can grab a spot under the gumtrees. Life doesn’t get much better! elmars.com.au
“‘Txoko’, pronounced Cho-Ko, is Basque for cozy nook,” says Txoko Brewing founder, Gabriel Rodriguez.
Historically, a txoko began as a social space for friends to meet regularly and eat, drink, sing and dance. Today they’re cooking clubs, spread across all towns in the Basque region of Northern Spain.
“People gather at least once a week to cook for each other and enjoy some pretty fine drinks.
“We draw inspiration from the practice of having a comfortable and safe space for the community to gather and hang out,” says Gabriel.
Txoko has a seasonally rotating range of beers.
“This allows us to make beers that are suitable for the environment.
“For example thick, rich, stouts in winter and light, crushable tart beers in summer. Luna Pale is our only mainstay given its popularity.”
Txoko has a simple short-order menu of humble classics ranging from wood-fired pizzas to hand-prepped calamari.
“Our fish and chips use juicy sweetlip snapper and a lot of our leafy greens will soon be coming from our on-site organic farm.” txoko.com.au
Mash Brewing has been on the go since 2006 and is a staple brewery of WA, backed by numerous awards.
Its core range includes all the classics: Little NEIPA, a New England IPA, XTRA Pale Ale, an IPA, lager and the Bad Adams Cider. The seasonal and limited release range, on the other hand, gets esoteric.
burgers, steaks, and kebabs. But there’s plenty on the menu if you’re seeking meatfree. Baked cauliflower or pumpkin and chickpea curry might tickle your fancy.
Drink for less at $5 dollar Fridays starting at 3pm, available for the core range of brews. Kids eat for free from 5pm on Fridays and Saturdays. mashbrewing.com.au
Funk Cider is doing for cider what microbreweries have done for the craft beer industry.
Established in the Swan Valley by Dustin and Martin Michael, two country brothers from Toodyay, the duo started with Michael Brothers cold-pressed juice and later, added cider and craft sodas to their repertoire.
What began with orange juice has now spawned a dizzying range of ciders and craft beers. There’s even a range of Funk Wine.
The vision for Funk Cider is to “unshackle cider from the chains of its dark commercial
past, and return it to its rightful artisan origins”.
Four different paddle options are available at the original Funk in Caversham.
The first paddle is made up of apple ciders ranging in style from traditional French to scrumpy. The second paddle comprises ciders with a little extra pop, using fruits such as passionfruit, lemon, pineapple and ginger. The two beer paddles span IPAs to funky flavoured beer.
At Funk 2.0 in Henley Brook, the fermentation playground and home of Funk hybrids, you’ll need two friends to help get through the mega paddle of all 18 drinks on tap. Challenge accepted.
The Caversham restaurant serves up hearty fare, including the mega meatboard selection of wild wood smoked meats, pickles, pork sausage, relish, slaw, crusty bread and sweet potato husks. Try the zucchini schnitzel or groovy salad for something lighter.
Local produce is the focus at Funk 2.0 – don’t miss the cauliflower fried in cider batter and slow braised lamb shoulder for two.
funkcider.com.au
Beers include the Chinese restaurantinspired No. 88 Special Plum & Pineapple Smoked Sour Ale, and the Wham Bam Thank You Jam Sour, which is raspberry and blackberry flavoured. If that’s still too mainstream, try the Mango & Coconut or Pavlova Sour.
A mixture of small and large plate options are available at Mash’s restaurant, which surrounds its brewery. The large plates span some pub classics featuring parmies,
Mash Brewing Funk 2.0
Elmar’s in the Valley
Delve into the Swan Valley’s Indigenous history on a guided bush tucker tour or walk across the land as you discover the Noongar Six Seasons. Embark on an evening corroboree and experience the cultural tradition of storytelling through art with Dale Tilbrook, who will provide you with a deeper understanding of ancient bush foods and this culinary haven at our fingertips.
BY DANIELLE COSTLEYTHE SWAN VALLEY has been a gourmet food bowl for the Noongar Wadjuk people for more than 60,000 years. The region’s Indigenous history has melded with European culture in this fertile landscape, sparking a fusion of flavours in this melting pot of multicultural life.
Wardandi Bibbulmun woman Dale’s vast knowledge of bush tucker is impressive, to say the least. Wander through her bush garden at the Maalinup Aboriginal Gallery in Henley Brook and learn how to incorporate lemon myrtle, quandong, native finger limes and pepperberry into your daily cooking routine.
As Dale shares stories about traditional foods, you will soon discover the many
uses of bush tucker plants, their medicinal properties and health benefits.
Bush tucker, which is also referred to as ‘bush food’ or ‘Australian native edibles’, is any food that is native to Australia and is used as sustenance by our First Nations Peoples. It is a term also used to describe any native fauna or flora used for culinary or medicinal purposes.
“Over 6,500 Australian native plants have been identified as edible,” says Dale.
“The bush is a veritable supermarket and there is still so much more for people to discover.”
“Food is our medicine, and medicine is our food. People talk about preventative medicine. I believe our natural diet is a great form of preventative medicine. We invented fresh, local, seasonal, because that is how we ate and lived. That was our life.’”
According to Dale, plants such as sandalwood nuts have incredible medicinal value.
“These nuts have anti-inflammatory properties. Traditionally, we would use the nuts to make a poultice for the treatment of sore joints, as well as eating them for the relief of arthritis.”
The acacia saligna wattle, blood root and milkmaids are some bush foods that are commonly found in the Swan Valley.
“Milkmaid tubers are a staple food for the Noongar people as they are high in carbohydrates and taste like a succulent potato,” Dale explains.
“The tuberous roots are crunchy and juicy; and can be eaten raw or roasted.
“We also harvest and roast the tubers from spider orchids, which taste like potatoes.”
On the tour, Dale will introduce you to potato-like tubers called youlk. Raw or baked, they display a deliciously sweet and crunchy flavour akin to a carrot.
Other bush foods that will be revealed are native finger limes, wattleseed, myrtles, strawberry gum, sea parsley, sea celery, saltbush, quandongs and sandalwood nuts, among others.
“I want to give people an insight into
how delicious some of these edibles are, so when they get the opportunity to buy or grow them, they are looking forward to their harvest,” adds Dale.
Traditionally, the Noongar people gathered food according to the seasons, using the signs in nature as their guide.
Dale’s unique understanding of native plants for food and medicine and the Six Noongar Seasons is revealed on her bush food experiences.
In the Bunuru season (February to March), which follows Birak (December to January), it is the hottest time of the year, with little rain. It is a time of white flowers.
Lots of white flowering gums are in full bloom, including marri, jarrah, and ghost gums. This is when the zamia seeds are collected and treated before being pounded and made into bread cakes.
The following Djeran season (April to May) marks the beginning of cooler weather, bringing a dewy presence in the early mornings. This is a time of red flowers, especially from the red flowering gums (Corymbia ficifolia) and sheoaks, where a red ‘rust’ is visible and its seed cones form.
Banksias also display their flowers and provide nectar for small mammals and birds, and the root masses of the yanget (bulrushes) are processed.
“Traditionally, we would burn the yanget in the hot season and in Djeran, we would gather and process the tubers. Pounding the tubers creates a sticky mass that is then made into bread cakes and baked in the ashes,” Dale says.
Makuru (June to July), Djilba (August to September) and Kambarang (October to November) make up the remaining seasons; each gracing the earth with its own unique gifts.
Dale’s insights into the seasons is inspiring and her masterful storytelling of Aboriginal culture is a spellbinding experience, not to be forgotten.
After time with Dale, you won’t look at a bulrush or sandalwood nut in the same way again, without wondering how to cook it and what it will taste like. You may wish to acquire recipes for lemon myrtle-infused chicken and geraldton wax-steamed fish.
This sensory experience will be a revelation and one to savour as you continue your discovery of ancient bush foods. maalinup.com.au
PRODUCING AN AWARD-winning wine isn’t just pot luck. It’s down to an exact science. It takes the right variety being grown in the right place, balance, a natural beauty, and an instinctive approach to winemaking – among other things – to create an expression that’s truly memorable.
“To make an award-winning wine, the production of quality grapes is essential, together with highly skilled winemakers with technical excellence,” says Sally Yagmich, one half of the husband and wife duo behind Yagmich Estate.
In the Swan Valley, it’s the specific fine soil types, warm Mediterranean climate, and low average rainfall that lead to the perfect growing conditions for varieties such as
Shiraz, Cabernet Sauvignon, Chardonnay, Chenin Blanc, Verdelho, and lesser-known but equally as exciting Italian varieties. It’s then up to human intervention to do the rest.
“The winemaker and grape grower monitor the maturing grapes to ensure the berries are at the preferred sugar level for the style of wine to be made,” says Sally.
“Dedication by the grape grower in yearround maintenance of the vineyard is vital. This includes applying appropriate pruning methods to ensure the production of good fruit and the longevity of the vines, fertilising and spraying the vines to control pests and diseases while maintaining the biodiversity of the soil, and managing the growth of the vine to provide the grape bunches with the best maturing environment.”
For Damian Hutton, the chief winemaker and general manager at Oakover Wines and Nikola Estate, the line between great wine and award-winning wines comes down to human input.
The fruit used in the winemaking process (Damian likes acid-retaining varietals such as Chenin Blanc, Verdelho and Grenache, for balance) is just one half of the equation; with
attention to detail, hard work, dedication, and a belief in your own products being the winning additional ingredients that take a wine to the next level.
Taking out the City of Swan trophy for having five or more entries with the highest average score, Oakover Wines is clearly onto a good thing and know how to make a fine wine. Stop by the cellar door for a bite to eat along with a glass of the 2021 Chenin Blanc, awarded Best 2021 Dry White Wine of Show. oakovergrounds.com.au
Known for its hyper-focus on the Cabernet Sauvignon and Shiraz varietals, it comes as no surprise that Yagmich Estate’s Cabernet Sauvignon 2017 claimed the Alan Dinneen Memorial Trophy for the wine that best identifies with the Swan Valley and shows imagination, innovation, and ingenuity. The
estate doesn’t have a cellar door, but you can purchase wine direct from the Yagmich website.
yagmichestate.com.au
With two awards under its belt – Best Chenin Blanc (Speak Like an Italian Chenin Blanc 2015) and the Liquor Barrons Trophy for Best Regional Wine of Show (Swan Valley Chenin Blanc 2015) – Torrent Wines may be small, but it is mighty. They’ve got a distinctly Italian style, inherited from family ties with the Italian town of Torino Di Sangro, a perfect complement to the Mediterranean varieties that grow so well in the Valley.
torrentwines.com.au
Sittella is renowned for quality, and this
was underlined after it was named the most successful producer in the Swan Valley. It received the highest accumulated points overall at the Swan Valley Wine Show, giving you that extra tick of assurance you’ll get a good drop from them, whatever you choose. Stop by the winery for lunch and taste your way through their high scoring wine range. sittella.com.au
One of the most successful vineyards at the 2021 Swan Valley Wine Show was Faber Vineyard, who took home three trophies in total. Stop by the cellar door to sip on their winners – the Millard Vineyard Shiraz 2019, Blanc de Blanc 2018, and Swan Valley Liqueur Muscat NV – while snacking on a cheese board full of local produce. fabervineyard.com.au
A collective of craft beverages, a cutting-edge West Aussie inspired menu, a new centre point for wines of the state, and a revamp for a staple institution –there’s much to uncover in the Valley according to Monique Ceccato.
Though long-time owners David and Bev Atkinson have ended their journey with Jane Brook Wines, their much-loved Valley vineyard isn’t going anywhere. Purchased in 2021 by Darren Walker – the owner of neighbouring Chapel Farm – the Jane Brook Wines legacy lives on, just in a way you may not have seen before.
“Our single aim is creating WA’s very best cellar door experience; we’re no longer merely a home for Jane Brook Wines, but now a true fermentorium,” says Adrian Kenny, Chapel Farm Estate’s commercial
manager.
“We want to provide a range of diverse, carefully crafted experiences that allow our customers to choose their own engagement.
“Not content with crafting just wines, we are busy in the production of beers, seasonal speciality spirits, cider, kombuchas and fruit water kefirs, and fermented foods; all made here on site.”
The new, multi-faceted cellar door is a true collaborative effort, with many of Adrian and Darren’s friends chipping in to share the skills necessary to bring these offerings to the table.
“The best part is that we are bringing what generally happens behind the scenes, into the consumer space to share the privilege of the crafting process,” says Adrian.
This means that customers can not only enjoy a rich, barrel fermented and aged beer in the new beer garden, but they can watch the estate’s Master Cooper, Gordon Moore, assemble and toast the barrels, too. chapelfarm.com.au
Old Young’s has been part of the fabric of the Swan Valley since 2016, but late 2021 saw the much-loved gin distillery grow its presence. Founder, James Young, expanded the distillery’s operations into the former Rustique property next door, giving the humble Old Young’s tasting space a new neighbour, a welcoming community kitchen and bar.
Taking cues from the landscapes of the Valley, the resulting Old Young’s Kitchen space invites you in with open arms and a touch of rustic charm.
“Since day one, I’ve always incorporated our surroundings into the products - local grapes into our vodka distillate and lots of native botanicals in the gins,” says James.
“So it just made sense that Old Young’s
Kitchen be very much informed by our home in the Swan Valley, which really has been criminally underrated until recently. Whether you’re inside or outdoors, we want you to really soak up the location, and all the rugged West Aussie charm that comes along with it.”
In the kitchen is alumni of both Fervor and Fleur at the Royal Hotel, Rohan Park, whose acute knowledge and appreciation for native flavours are woven into the menu. There are more obviously Australian dishes like the crocodile chorizo and emu tartare, and more subtle ones too, like a scallop crudo with native lemongrass.
Visit the freshest spots in the Valley including Old Young’s Kitchen and Chapel Farm Estate.
Taste from a wealth of WA wines at new wine bar The Naked Fox.
“Travelling back through remote WA has been a pretty wild experience - seeing it with fresh eyes as an adult has really made me appreciate what we have in this state and respect the ingredients I get to work with,” says Rohan.
“It’s easy to throw everything including the kitchen sink at a dish, but learning restraint was my next level - no food should be on the plate without a reason.” oldyoungskitchen.com.au
The Swan Valley is bursting at the seams with world-class wineries, but wine bars are few and far between. Formerly known as Little Albion, The Naked Fox is the region’s very first, and only, wine bar and cafe.
“Our wine list comprises of over 250 bottles, uniquely curated by us, from independently-owned Western Australian vineyards,” says owner, Rachel Jones.
“We can take you on a wine voyage from Denmark to Dunsborough, Porongurup to Pemberton, or a wine journey through the
Swan Valley, while nibbling on seasonal paired cuisine, all without having to leave the comfort of your Chesterfield chair.”
Known for its Shakespeare-themed gourmet toasties, the wine lounge has broadened its menu to include a range of sharing plates, charcuterie, cheeses, and local seafood. The Naked Fox also services the breakfast and brunch crowds from an integrated cafe (it even has drive-through coffee), seven days a week.
You’ll find barista-made coffee, savoury bites, cakes, and other goodies; all made from ingredients sourced from its own garden or local farms where possible. thenakedfox.com.au
New chef, new menu, and new vibe; it’s a whole new era for the Upper Reach Restaurant.
Owners Laura and Derek Pearse, with chef Ryan Fels, have completely revamped the beloved dining room overlooking the vines to evoke a more relaxed bistro atmosphere and showcase the delicious Mediterranean flavours.
“I would describe the sort of food we are offering as a Mediterranean-styled menu, where we don’t overcomplicate flavours and let the quality of the produce speak for itself,” says Ryan.
“I’ve always been really big on locally sourced ingredients and, as Western Australia has some of the best in the world, why would you really need to look outside of your own backyard?
“It’s pretty amazing just how far the local food scene has come in the past ten years.”
Taking inspiration from southern Europe and the abundance of fresh produce available in the Valley, chef Fels has compiled a menu that lends itself to longlunching in the sunshine.
Dishes like porcini mushroom and mascarpone risotto and twice-cooked duck leg with radicchio, endive, orange, and smoked almonds, dominate the ‘big dish’ menu, while beetroot and vodkacured ocean trout (see the recipe feature in this edition), and halloumi with radicchio and honey, set the scene for the small, shareable dishes.
Keep an eye out for the official opening of the new deck for even more to enjoy as part of the Upper Reach experience. upperreach.com.au
New chef, new menu, new vibe ...
Discover the best local cuisine the Swan Valley has to offer through its freshly curated Taste the Swan Valley Trail.
A LONG, LAZY lunch overlooking the vines is often the image that springs to mind when thinking about having a meal in the Swan Valley.
What many don’t realise is that the Valley has a smorgasbord of foodie options, available at any time of the day.
The Swan Valley Food and Wine Trails, created with the support of Tourism WA, has in recent years grown from the original Cider and Ale Trail to include Sweet Temptations, Fresh Seasonal Produce and most recently, the Swan Valley Fortified Wine Trail.
But there was something missing: a guide to the best seasonal meals on offer at different times of the day.
Enter Taste the Swan Valley, a new trail dedicated to mealtimes. It is the 10th publication in a suite of trails and like those that came before it, acts as a “local in your
pocket” guide to eating out. Enjoy a few stops on each visit and keep it in your glove box for future inspiration.
Given the number of restaurants and producers in the Swan Valley – there are well over 60 places to eat, from cafes to brewpubs – respected Perth chef consultant Stuart Laws was enlisted to help bring Taste the Swan Valley to life.
“One of the things that surprised me the most was the amount and variety of food venues in the Valley,” says Stuart.
“I had no idea that you could go for breakfast, lunch and dinner. This is certainly unique compared to other wine regions in WA.”
Known as a local produce champion, Stuart was keen to see what was available and how it could be incorporated seasonally at venues selected to feature on the new trail.
“The Valley is like a hidden gem of produce, so many small producers growing all kinds of ingredients, you just need to know where to look,” he says. “But you can’t go past the grapes and figs. They are to die for.”
Over summer, Stuart has been using Swan Valley grapes in a kangaroo dish at his restaurant Brown Street Grill.
“They are so fresh and crisp. An absolute delight.”
Taste the Swan Valley is an opportunity to explore the many options available, ranging from casual and relaxed, to fine dining, in a variety of settings from morning to night.
About a dozen venues have been picked, each with a Swan Valley feature dish incorporating fresh, dried, preserved or pickled locally sourced products and are
likely to change with what’s available and in season.
Paddock-to-plate and vineyard-tobottle dining are experiences that are unique and one of the attractions of a wine and agricultural region such as the Valley. Featured venues on Taste the Swan Valley also have beverage options that are produced in the Swan Valley to complement the food.
At Taylor’s in the Valley, owners Claudia, Matthew and their team are passionate about serving fresh, organic food and quality coffee in a uniquely Australian setting. Outside under Australian gums in a rustic garden or tucked away inside in a unique little homestead is a favourite spot for many to enjoy a hearty brunch.
The menu changes with what’s available in the garden, so there are always new dishes to enjoy.
Try lemon myrtle-marinated mushrooms, confit garlic hummus, grain toast, shaved Pecorino, Egyptian dukkah, with free-range poached eggs – available gluten-free, vegetarian or vegan.
For the best scones in the Valley seven days a week, you can’t go past Cottage Tea Rooms, with traditional high teas and home-style light lunches using fresh local produce in a delightfully renovated 1950s-style cottage.
Mondo Nougat is obviously best known for nougat but also has a delectable range of house-made gelato, biscotti and sweets including the family’s famous nougat cheesecake, and a decadent rum baba made with locally produced Canefire Rum from the Great Northern Distillery. The rum baba with hazelnut gelato is Mondo’s Taste the Swan Valley feature dish.
Stuart hopes visitors to the Valley will use Taste the Swan Valley as a planning tool for repeated visits, for many occasions.
“Lunch with the girls, a family breakfast or a special dinner - all is on offer in the Valley,” he says.
Dine on delicious local food and awardwinning wines overlooking the Swan River from the relaxed atmosphere of the RiverBank Estate Winery Restaurant.
Chef Marco Anglitti specialises in Mediterranean/Italian cuisine and menus change regularly to incorporate the best of
seasonal, Swan Valley and local organically grown produce.
The seafood platter has been a popular addition to enjoy under the vines or on the lawn, as has the Sunday rustic feast on the lawn. There are also more casual “street food Sundays” that appeal to families.
Marco’s feature Swan Valley dish is burrata with fresh, in-season local produce, such as pickled roasted grapes, figs from RiverBank’s property, tomatoes, peaches, and pumpkin.
Having taste-tested his way through the Valley to help develop the trail, Stuart has many highlights but one stands out.
“Definitely Old Young’s Kitchen. Rohan (Park) has nailed the brief and is cooking some really top-notch food.”
Old Young’s Kitchen is featuring scallop crudo with fermented loquat, bois boudran, kefir, and native lemongrass, pictured above.
No matter what time of day you visit the
MUST-DOs Taylor’s in the Valley (top), Mondo Nougat’s Rum Baba (bottom left), and Old Young’s Kitchen (bottom right). Enjoy the highlights of the Valley on the Taste Trail.
Swan Valley, you are sure to find something delicious with the assistance of the Taste the Swan Valley Trail.
Find out about all of the restaurants on the trail at swanvalley.com.au/trails.
There’s no need to travel to the ends of the earth for farm-fresh, artisan produce – the Swan Valley has you covered.
By MONIQUE CECCATOTHERE’S NOT MUCH that the producers and makers of the Swan Valley can’t do. They’re growers of plump, seedless grapes and juicy melons; bakers of chewy loaves of sourdough; and artisan craftsmen and women. Most importantly, they’re proud advocates of the Valley, showcasing just what the region is capable of through their world-class product.
Whether it’s fresh produce you’re after or an indulgent sweet treat, these are the makers and growers you need to know in the region.
It’s an iconic Swan Valley view; row after row of vines, punctuated by quaint cellar doors and busy farm stalls. Did you know that of all the vines you see in the Valley, a great proportion are table grapes, not wine grapes? Despite their abundance, grapes are not the only crops grown in the region. Grapes, melons, pomegranates, tomatoes, sweet corn, figs, mangos, and avocados; the fertile soils bear it all, plus more.
Visit the Valley in the heat of spring or summer and the farm stands and stores are in full swing.
At one end of West Swan Road, there’s Keller’s Farm and at the other, The Swan Valley Sisters Produce Cafe. The shelves at both are bursting with fresh produce that’s harvested daily. Even eggs and freshly squeezed orange juice appear on the shelves, provided the farm hens are laying, and the orange trees are fruiting.
If it’s the Valley’s signature sweet, juicy table grapes you’re craving, Kato’s 3000 Grapes is your go-to. Marlene and Matt ‘Kato’ Katich grow all sorts of produce on their property, but it’s the 15 different varieties of seedless grapes they grow that they’ve garnered quite the reputation for. The bunches ripen throughout the warmer
months and can be purchased from the farm gate from January through March.
Grapes aren’t the only thing Kato’s is known for. People come from far and wide to wrap their tastebuds around Marlene’s famed homemade fruit ice creams. The indulgent treats started as a fun little side hustle for Marlene but quickly grew to be the co-star of the Kato’s show.
Made fresh to meet demand, the ice creams on display change regularly. There’s no certainty on what flavours you’ll be greeted with on arrival. But Marlene has been known to experiment with fun flavours such as white chocolate and beetroot, mango and dragonfruit, and strawberry and blueberry with white and dark chocolate chips.
If it’s the mention of chocolate that has you particularly excited, stopping by Whistler’s Chocolate Company is a must. For almost 50 years, the family-owned chocolate outpost has perfected the art of chocolate making. They’ve dabbled in all sorts of chocolate treats, from the humble bar of plain milk chocolate to milk and white rocky roads, crunchy brittles, and chocolate-coated pretzels.
Visit the showroom to sample some of their best-sellers and marvel at the impressive chocolate sculptures on display, before cleansing your palate of all the cocoa with a coffee from the on-site cafe.
Just two minutes up the road is another of the Valley’s favourite confectionery makers.
The late Alfonso Romeo, founder of Mondo Nougat, brought the traditions and flavours of his hometown, Taurianova,
Italy, to Perth in 1989. After opening wildly successful venues in Midland and Morley, Alfonso and his three sons –Andrea, Simone, and Marco – moved their operations to the Swan Valley in 2005.
From their factory off Great Northern Highway, the Romeo sons continue to create kilo after kilo of sticky, sweet nougat made from the highest quality local produce. There’s even a dedicated viewing area where you can watch the masters in action. Marco also makes a fine coffee to go with the decadent Italian cakes, available daily, dine-in or takeaway.
Make a trip out to The House of Honey and Sticky Spoon Cafe, and you can sample expressions of nature’s own sticky, oozy sweetener.
Stock up on fresh, healthy, and tasty local produce at Kato’s 3000 Grapes, Swan Valley Sisters, Keller’s Farm, Mondo Nougat, The House of Honey, and Morish Nuts.
Founded by the husband and wife team, Rupert and Kim Phillips, the combined apiary, meadery, and cafe is dedicated to showcasing the unique flavours and properties of honey coming out of the Swan Valley region. There are jars of honey collected from bees that have taken a trip to local bottlebrush and jarrah trees; as well as chai, chilli, and other infused options.
The House of Honey’s liquid gold is best enjoyed slathered on a thick slice of freshly baked sourdough or drizzled over the top of some homemade gluten-free muesli from Keller’s Farm
Marija and Philipp Keller sell farm-fresh produce from their farm store, but they also run a wood-fired oven and bake loaves of bread every weekend. The husband and wife team lovingly shape everything from traditional sourdough loaves and crunchy sourdough baguettes, to soft Swiss zopfs and pizza bases.
Less than 10-minutes away from the Keller’s Farm, you’ll find the ‘principal nut’, Archie Moroni, enveloped in his natural habitat at Morish Nuts. He’s been at the helm of the business for the past 25 years, where he roasts, coats, and packages a broad range of sweet, savoury and spicy nut mixes.
Moroni sources his nuts from commercial farms around Australia – with the macadamias coming from farms right here in Western Australia – before giving them the royal Moroni treatment. Though roasted and coated nuts aren’t the only treats available, there’s popcorn, brittles, and a small range of nougats to indulge in, too.
The museum has appeal for both young and old, filled with life-sized mounts of echidnas, tigers, macaws, and even fossils. And while Buzza’s subjects fall outside the architectural realm, his preservation efforts are every bit as important to the history of Guildford as the heritage Regent Picture Theatre building they’re housed in. They, and the museum, have been a part of the community for the past 15 years.
Buzza has an undeniable fondness for the area that only comes with long-termresident territory. A big supporter of his fellow business owners, he’s always one to encourage people to get out and explore the best of Guildford.
“As a long-term resident, I would recommend visiting every single business, pub, and cafe in the area at least once, as each of them offers different cuisines, flavours, tastes, and experiences,” he says.
THE TOWN OF Guildford was established in 1829 and, along with the settlements of Perth and Fremantle, it set the foundations for the beginnings of the Swan River Colony.
It grew to become a bustling market town, modelled on similar towns back in England – colonial architecture, an abundance of Devonshire tea, and more. Much of that old English charm remains today, meticulously preserved or brought back to life in an effort to retain the area’s significant past.
“Guildford is the town where history is preserved,” says Michael Buzza, a long-time local of the area.
The streets are a snapshot in time, the history uncoverable along the four Guildford Heritage Walk Trails – the Town Walk, River Ramble, Stirling Square Circuit, and Captain Stirling Walk. Each self-guided trail begins and ends at the Old Guildford
Courthouse – now home of the Swan Valley Visitor Centre – offering a history lesson, tales of colonial life, and a rundown of the intriguing characters that have called Guildford home, over the years.
A keen preservationist himself, Buzza brings his own legacy to the historic streets of Guildford. The town was the obvious choice for his endeavour as, “the town where history is preserved, goes ‘hand in glove’ with the Museum of Natural History and Academy of Taxidermy.”
It was a lifetime love of nature and a passion for preserving nature’s wonders that lured Buzza into a taxidermy career, something that he’s been at for 45 years now.
“Taxidermy is a combination of art and science,” he says, careful to keep the trade secrets under wraps and the magic of his animal-filled museum alive.
Alfred’s Kitchen began operating out of a roadside caravan back in 1946. More than 75 years on, and it’s still pumping, albeit from a bigger, better, and more permanent location near the corner of James and Meadow Streets. Burgers are the name of Alfred’s game, flipped and served fresh around the cosy outdoor fire pit or in the refurbished heritage train carriage from 1906. The bustling burger bar is an institution in Perth, one of Guildford’s favourite late-night hangouts. It’s open seven days a week and trades up until midnight on weekdays, and 2am on Fridays and Saturdays.
Sit outside around the fire pit, and you’ll be able to spy The Guildford Hotel from your perch. It occupies a grand old building from the 1800s, beautifully redone and standing stately on the corner of James Street and Great Eastern Highway. Inside, local beers flow from the 16 taps, and ‘Thomas’, the humanised on-site smoker, is always gently burning away, lending its flavours to an American-style menu heavy on barbecued meats.
Stopping by the colourful Willing Coffee will momentarily transport you to yet another continent with its tendency towards 1950s Italo design and penchant for great coffee. A playful blend of curved
Dripping in heritage, Guildford has all the goods when it comes to treasures, treats and trails.
lines, stainless steel, marble, mirrors, and cycling memorabilia, this neighbourhood coffee hotspot is as easy on the eye as its goods are on the tastebuds.
Find even more Italian vibes and flavours – just like mamma used to make – at the homestyle Locale Mio. Using simple, farm-fresh ingredients, this restaurant serves up some of Guildford’s finest pizza, pasta, and tapas.
In the Padbury Buildings – a carefully restored remnant from 1869 – the aptly named Padbury’s dishes up picture-perfect breakfast, lunch, and dinner all week. Its thick, fluffy “meringue munro” pancake stacks are a feast for your eyes, as are the decadent Eggs Benedict. Weekends at this charming cafe get even more so with one of their famed high tea experiences, bookable between 1 and 3pm on both Saturdays and Sundays.
Sate your sartorial appetite with a spot of shopping next door at Panache Living. Owned by the husband and wife team Shane and Sue Armitage, this fashion, furniture, and homewares store is brimming with handpicked goodies from around the world. There’s everything from large, hand-carved day beds and coffee tables to closet-staples from brands like Fate and Becker, Sass, and Rollies. Take your time perusing the store, and don’t forget to pet Benson, the couple’s sweet Jack Russell and moonlighting shop assistant.
Tucked down a cul-de-sac off the main shopping strip, The Dutch Shop is – unsurprisingly – a massive hit with the Dutch ex-pat community in Perth. The gourmet deli stocks all matter of delicacies from the canal-rich European country, from rollmops and Dutch sausages to 40 or more different types of liquorice and aniseed sprinkles. Complete your tour of Europe with a stop at Mimmo’s next door for a takeaway tub or two of silky, sweet gelato.
Guildford is absolutely drenched in history; it would be remiss to not drop into one or more of the many antique and second-hand stores in the area.
You could lose hours discovering the 20th-century treasures at Dr Russell’s Imaginarium. Self-titled as the “dealers of nostalgia”, the store’s shelves are filled with impeccably preserved magazines from decades past, vintage figurines, elegant 50s jewellery, and more peculiar finds like fossilised teeth and bones.
Stepping into Dr Russell’s Imaginarium, much like the broader Guildford area, is to take a step back in time. swanvalley.com.au/See-and-Do/Attractions/Historic-attractions/ Glorious-Guildford
Rapid changes are taking place in Australia’s second-oldest wine region. Fergal Gleeson finds out the latest scoop from four winemakers of the minimal interventionist Swan Garagistas collective.
HAS THE SCENT of revolution ever smelt so sweet? When it comes to new age wine, the collective of Swan Valley winemakers, the Swan Garagistas, know what’s fresh and coming up just around the corner.
The Swan Garagistas are minimal intervention winemakers and artisans of the Swan Valley: Chouette Wine, Local Weirdos, Yume Wine, Chalari Wines, Ohkela Wines and Swan Valley Wines.
“I put the group together in late 2020,” says Paul Hoffman of Swan Valley Wines.
“The main purpose was to provide representation for Lo Fi and natural producers in the region.
Since then, the Swan Valley group has organically evolved to participate in reconciliation and knowledge sharing with Indigenous representatives,” Paul continues. “Improved environmental management
might be the next step for the Garagistas.”
The term ‘Garagista’ comes from Bordeaux in France. They were a bunch of small-scale winemakers, rebelling against the traditions and strict governing rules of French wine-making. Sometimes it meant literally making wine in their garages.
Paul is a second-generation winemaker. His father purchased the old vineyard and business name in the mid-80s. Paul formally took over in 2018, but he had been taking the wines in a more natural direction before then.
Swan Valley Wines is best known for Chenin Blanc, a regional hero grape. Popular variations on Chenin Blanc in the range include Petillant Naturel (Pet nat), an ancient sparkling wine style, and a skin contact, amber wine called Skins.
“Both are textbook examples of the style and made without additions,” Paul explains.
Paul feels the Swan Valley is at an exciting stage where the best vineyards
and wine styles are being locked down and winemakers like the Garagistas are bringing increasing attention to detail to their wines. swanvalleywines.com.au
“I wanted to make wine from the Swan Valley and have it consumed around town the way provincial wine in Europe is,” says Tom Daniels, Chouette Wine founder and winemaker.
“I’ve always been drawn to the way the old world supports its local wine. You’re in Veneto, you’re getting served valpolicella and soave. In Australia, we have a habit of wanting the best of everything from anywhere, but I love the idea of local and what’s more local than the Swan Valley to Perth?”
Winemaking is in the Daniels family. Tom’s parents settled in the Swan Valley in the late 70s and made friends with the Lamont, Mann and Kosovich families, little
knowing that they were Swan Valley icons.
Tom’s father was influenced by their friendship and founded Susannah Brook Wines, making his first vintage in 1984.
Tom makes the point that while people think that Chouette is new, and the style of wine is, the base comes from a mature Swan Valley family winery opened 40 years ago.
Tom worked in hospitality for 15 years including owning his own wine and whisky bar in Melbourne before coming back to winemaking.
“I think about wine in terms of what the
application for the drinking is going to be. I make wine to fit that space - a park, the beach, a restaurant, an aperitivo bar and so on,” he explains.
The Chouette range focuses on the Swan Valley’s hero varieties chenin and grenache.
“Both seem to handle the heat of the Swan Valley, which is commonly two to three degrees hotter than Perth,” Tom says.
Suzy Rouge is their most popular wine, playfully named after the original family winery Susannah Brook. Tom describes it as a “a drinking wine, park wine.”
Tom is on his fifth vintage at Chouette, which will continue to evolve through the creative process of making ‘natural wine’ but acknowledges that it is more art than science.
“I’m still committed to convincing Perth people that chenin is their local white wine that should be strongly embraced,” Tom says.
“Swan Valley grenache seems to be on the right path, too.” chouettewine.com
The Local Weirdos are a group of friends (a doctor, a winemaker and two brothers from the Perth coffee scene) who have taken over some vineyards in the Swan Valley, planted with old vine grenache and semillon. They have converted them to organics.
Winemaker Sam Jorgenson describes Local Weirdos as a combination of basic joy and deeper complexity, existing to highlight its passion for the preservation (environmentally, culturally, historically and economically) and celebration of its unique locality.
“Our wines hopefully represent to the consumer an expansion of the horizon of possibility for wines in the Swan Valley,” says Sam.
“All the wines evoke for me distinctive and powerful emotions.”
“Memories of the methods we experimented with in the vineyard and the cellar, recollections of the joy and considerable labour in the creation of wines of which we could be truly proud.”
Tongue in cheek wine titles abound; ‘Chateau De Swan’ is a grenache, made Georgian style; ‘Big Valley Bombo’ is a semillon/grenache blend and ‘Turbulent Juice,’ which Sam describes as a wine that pulses with electricity and life.
“It rewards both those desiring something fun and joyful, and the complexity of a great skin contact wine.” Viva la Revolution! Viva la Garagistas! localweirdos.wine
Large adventure playgrounds, pasta making, farm animals and aqua play; these venues have families front of mind.
By MONIQUE CECCATO
IT’S NOT OFTEN that a child’s desires align with those of the parents, but keeping both parents and children happy is part and parcel of day-to-day operations for these seven Valley-based venues.
It’s the open air, friendly atmosphere, and broad appeal that has families coming back to Swan Valley Station, time and time again.
“Good coffee and food for the adults with the kids happy and safely entertained by the playground, displays, and animals – this is the rare combination that we offer well at Swan Valley Station,” says owner Jon Jessop, who purchased the Henley Brook property in 2019 before transforming it into the combined nursery, cafe, and animal farm that it is today.
It’s an ever-growing venture, with Jon recently adding aquaculture activities to the long list of existing experiences on offer at the Station, with a sculpture trail to come.
“We have a lot of water features with floating china animals; we have solar fountains and waterfalls, and we have lots of farm animals for kids from suburban
Get the kids out in the fresh air while you enjoy local food with views.
blocks to experience and learn about.”
The animals at the farm are friendly, says Jon; often allowing the kids to pet them gently.
“The atmosphere and surrounds are nature-based and give families time to slow down and relax together, to chat and reconnect with each other.
“We love it when families comment that the kids and adults both want to come back again and again.” swanvalleystation.com.au
Headed up by Steve Bailey and his two sons, Dan and Geoff, Bailey Brewing is a true family affair.
Opened in 2020, the trio set off on their beer-making journey simply because they “just like beer.”
They like making it, sharing it, drinking it.
But being ‘just’ a brewery wasn’t enough. They envisaged a fuss-free, family-friendly venue with simple, fresh food and plenty of space to kick back and relax. It was designed to be something for both kids and adults alike. So, that’s what they delivered.
Set on a 9.5-acre property in Henley Brook, the brewpub has ample space for the kids to run around.
There’s even an adventure playground built into and around some old farm trucks left on the property by the previous owner, Alton “Toppy” Geer, a beekeeper who sold his produce around WA for 38 years.
For the adults, there’s a sprawling lawn that invites picnics in the sunshine. Often, there are scheduled live music events too, adding to the brewery’s atmosphere and charm.
The kids are well catered for in the kitchen, with a dedicated menu made for little mouths.
There’s pizza and burgers, fish or
chicken; often served with a healthy side of vegetable sticks for good measure. baileybrewingco.com.au
“Family-owned, family-operated, family and FUN focused,” are the words used to describe Outback Splash by business development manager Eli Barlow. If you couldn’t already gauge from the name, the main attraction at Outback Splash is its epic waterslides.
Key destination Splash Island features interactive sprays, colourful water cannons and instruments, with six waterslides built in for ample entertainment.
With deck chairs for relaxed viewing, it’s a family favourite for a day out on the weekend.
If it’s a bit brisk for bathers, head to one of the park’s mazes, visit the koalas, or get competitive with a round of mini golf. outbacksplash.com.au
The Vines Resort offers all the seclusion and luxury of a getaway down south, without the three-hour drive and all the
SMILES ALL ROUND There are endless activities to keep the kids entertained while on a trip in the Valley.
backseat fights to get there.
Just 45-minutes from the Perth CBD, The Vines is a convenient hub to access some of the Valley’s famed wineries, breweries, and family-friendly attractions.
But, with so much happening on-site, guests really don’t need to leave the grounds to rack up a full day of fun.
“The resort features a large swimming pool, which is ideal for the kids to keep cool during the warmer months,” says marketing manager Carly Odgers.
“There’s also an outdoor playground and our state-of-the-art mini-golf course. It features 18 holes and is ideal for all ages.”
A big day of fun starts with a big breakfast, and The Vines Resort has one to boot.
It’s complimentary for all children staying
overnight in a resort room and has one of the best pancake selections of all Perth’s hotel buffets.
For those that prefer to do their own cooking, self-catering is easy in one of the three-bedroom apartments with a fully equipped kitchen and handy washing facilities.
vines.com.au
“Activities aplenty” – it’s the best and only way to describe the multi-faceted Oakover Grounds.
Home to Oakover Wines, the Swan Valley Marketplace, the Smokehouse cafe, and more, Oakover Grounds is a one-stop-shop that’s
Guests don’t even need to leave the grounds to rack up a full day of fun.
got something to please anyone of any age.
There’s FiORi coffee fresh from the roastery for the adult caffeine-fiend and half a dozen wines for the over-18s to sip and swirl.
In spring, summer, and autumn, the Smokehouse cranks up its smoker for American barbecue-style meals, as well as gourmet pizzas and rolls.
Younger visitors can tuck into a ham and cheese toastie, fish and chips, or a hearty pasta bolognese for just $10, all day.
Post-feed, there’s plenty of family fun to be had.
Jump aboard an aqua trike and peddle the family around the lake, or test your spinner’s arm in a game of backyard cricket.
Board game fanatics will love the giant Connect Four game on the lawns, while the under 10s will get their kicks finishing the ‘nature hunt’ game sheets and running about on the large playground, now expanded to include swings. oakovergrounds.com.au
There’s nothing that keeps the kids entertained like a bunch of cute and cuddly animals. The rest of the family would surely have a soft spot for the baby lambs, fluffy bunnies and piglets, too.
Described as a delightful experience for the young and ‘young at heart’, the Cuddly Animal Farm features animals aplenty, including bunnies, guinea pigs, and chickens to
cuddle and feed. Lambs, kids, and piglets are regularly found in the nursery, while alpacas, llamas, ponies and emus are just a few of the highlights you’re likely to see outside.
It’s a great spot to stop for a casual lunch, with shady picnic areas and free barbecue facilities.
Make sure you check the website for feeding times for the most interactive experience. The goats are milked each day at 11.30am. cuddlyanimalfarm.com.au
There’s no need to worry about how to keep the kids amused when visiting Pasta in the Valley in Caversham.
The restaurant, which specialises in freshly-made pasta and pizzas, offers its popular Mini Pasta Chef classes from Tuesday to Sunday.
Choose a session during the 9 to 11am or 2 to 4pm window. They cost $7 per participant, last approximately 10 to 15 minutes and will see each child create 500g of pasta to take home for a future meal.
Kids’ pasta meals are priced at $8 and include lasagne, carbonara and Bolognese.
But there’s more than pasta-making to keep the kids amused, with a big covered and enclosed playground with vineyard backdrop allowing parents to sit back and enjoy their meals while the kids have fun. pastainthevalley.com.au
provides a laid back, family friendly venue to enjoy their award winning handcrafted beers and ciders, with a selection of local wines, spirits and cocktails.
The food is passionately prepared in an open kitchen with tasty seasonal menus. Visit today and enjoy the family friendly atmosphere.
Kids eat FREE* Fri/Sat from 5pm. Open 7 days.
10250 West Swan Road Henley Brook
Ph: (08) 9296 5588 www.mashbrewing.com.au
months. We are open 9am to 5pm every day, except Christmas Day.”
Don’t miss its new Strawberry Bar which won the coveted award for Champion Milk Chocolate in 2021, and its Cranberry and Pistachio won Champion Ruby Chocolate.
Visit chocolatefactory.com.au
The outdoor dining area overlooking the playground sees families flock to Maison Saint Honore for playdates every day of the week but patisserie connoisseurs continue to seek out Maison for its original product line – macarons.
TAKE A STRAW poll of top places to visit in the Swan Valley and you can almost guarantee that Maison Saint Honore, Yahava KoffeeWorks and Margaret River Chocolate Company will feature in that list.
Trying to secure a parking spot on a weekend also confirms the popularity of these Valley venues - conveniently located close enough to each other in Caversham and West Swan for you to be able to visit all three in one morning or afternoon.
Drop in for breakfast, lunch, morning or afternoon tea, and before you leave, stock up on treats or gifts for friends and family. Or yourself!
“The Margaret River Chocolate Company is a must-do attraction for visitors to Western Australia and locals alike,” says Gemma Shorters, front-of-house manager for the
“The Chocolate Cafe at the Swan Valley is one of the most popular destinations in the Swan Valley and can seat up to 120 people, with tables both indoors and outdoors on the sun deck, overlooking the gardens and vines.
“Sister company Margaret River Providore is located on the same property, with a huge range of preserves, chutneys, olive oils, award-winning wines and a notto-be-missed chocolate liqueur.”
In recent years, MRCC has become known for its chocolate quokkas but its Rocky Road remains its most popular product.
Easter is always a busy time with competitions and visits from the Easter Bunny but Gemma says any time of year is great to visit.
“We have homemade ice-cream available for the hot summer days or amazing hot chocolates in the cold and wet winter
“We use local ingredients like lavender from Lavender Bistro and Boutique (in West Swan) that we infused with white chocolate to create lavender macarons,” says Maison’s sales and marketing manager, Laure Vallereau.
Maison’s most popular products are the salted caramel macaron and the signature Saint Honore Cake, a choux pastry filled with vanilla custard, whipped cream and salted caramel coulis at the bottom, freshly made every morning.
“We make about 8,000 macarons per week,” says Laure. “Macarons – made with almonds – are an excellent source of protein. See - macarons are healthy!”
In the next 12 months, Laure says Maison aims to provide a bigger range of bread and to reintroduce its popular macaron cooking class.
Visit this little piece of Paris in the Swan Valley for breakfast or lunch, morning or afternoon tea and don’t forget to bring your macaron box.
Visit maisonsainthonore.com
There’s something undeniably undefinable about the buzz customers get at Yahava KoffeeWorks. And it’s due to more than just the caffeine.
“There is this certain vibe to the Swan Valley KoffeeWorks, it is very hard to explain, but many of our guests mention the same feeling,” says Tammy Ctercteko, head of retail, production and culture.
It’s no surprise that freshly roasted coffee beans top the list of favourites at Yahava but the delicious Iced Koffee comes in a close second, either ready to drink from the Kafe, or in the take home bottle of Iced Koffee Elixir.
Food and education are also a big part of what Yahava has been developing and will continue to in the year ahead.
“A focus will be on implementing a short order menu available in addition to our current food offerings,” Tammy says.
“We will be launching an educational,
extensive school holiday Barista Academy, focused on kids getting into the workforce.”
Yahava will also continue its monthly Tales of Origin world coffee experiences. Keep an eye on their socials to find out where in the world they are going next and how to book.
“With our Tales of Origin, we wanted to combine our beautiful Specialty Estate coffee with some background and culture on the origin in which it came from and share it with people who are as equally passionate to learn more,” says Tammy.
“Sharing stories, food and beverages is a wonderful experience for all involved and really helps to celebrate these amazing microlot of coffees we are able to obtain each month.”
Hot coffee tip – weekdays are more relaxed, weekends have a high buzz atmosphere with lots of energy.
“But really, anytime is Yahava time, come and visit us soon,” Tammy says. Visit yahava.com.au
Four Swan Valley favourites share recipes from their restaurants, so readers can bring a bit of the Valley experience home.
Try your hand at making pasta like the Italians do. Pasta in the Valley shares how to craft authentic, fresh pasta.
1
1 cup plain flour
large egg
water
Pinch of salt
Place all ingredients in a bowl. Knead on a floured surface until well combined. Wrap in cling wrap and let it rest for 10 minutes, then roll out the pasta until thin. Slice into strips of desired width using a sharp knife or put through a pasta machine. Cook immediately or store in freezer. Great to serve with a variety of sauces including Bolognese, ragu or carbonara.
Bring fine dining home with Sandalford Wines’ Fig with Prosciutto gnocchi dish. It’s fresh, flavoursome and sophisticated.
Serves 1
1 ½ figs
60g sliced prosciutto
30g goats curd
5g pomegranate seeds Salt and pepper to taste
10ml olive oil
200ml vegetable oil, for panfrying gnocchi
Extra virgin olive oil, micro celery herbs, to serve
Boil the potato until soft, then strain the potato and mash until smooth. Make sure there are no lumps.
Add all other ingredients and mix together until soft.
Dust the surface of bench or board with some plain flour and roll the gnocchi. Once it’s ready cut into 3cm by 2.5cm rounds.
Put all ingredients in a pot and bring it to boil. Once the mix has boiled, turn off the heat and let it cool down. After it has cooled, strain liquid into another pot.
Reduce strained liquid over medium heat until it reaches syrup consistency.
Heat a shallow pan with the vegetable oil almost half filled; once hot, fry gnocchi pieces until golden brown. When ready, use a slotted spoon to remove gnocchi and place on paper towel to remove excess oil. Season it with salt.
Honey pickle dressing:
Makes about 50ml after reduction
25g honey
25ml balsamic vinegar
3 pinches of chilli flakes
1 teaspoon of fresh thyme
A small squeeze of lemon juice
9 pinches of fennel seeds
25ml water
Gnocchi:
Recipe makes 500g
Cut figs in half. Cut pomegranate in half and remove seeds.
Space the three pieces of halved fig around a round plate as per photo.
Add four pieces of gnocchi next to each piece of fig.
Add sliced prosciutto on top of gnocchi. Then with a teaspoon, add the goat’s curd between the figs.
Drizzle honey pickle dressing on top of the fig and prosciutto.
Sprinkle some pomegranate seed on top of the dish.
400g potato, peeled and cut into chunks
2 egg yolks
150g plain flour
0.5g nutmeg
100g extra flour, for dusting/rolling
Season with salt and pepper.
Finish with drizzle of extra virgin olive oil and sprinkle micro celery herb on top. Reserve excess gnocchi for another meal. Will keep for 2-3 days in the refrigerator.
Pastry:
200g white sugar
300g unsalted butter (cubed)
1 tsp vanilla bean paste
500g plain flour
2 eggs
1 pinch of salt
Apple Compote:
1 tbs of butter
1 lemon, juice of
A few drops of vanilla essence
¼ teaspoon of cinnamon
3 tbs of raw sugar
12 apples (Granny Smith)
Rub the sugar and butter together for approximately 5 minutes, until smooth and whitish in colour, before rubbing the vanilla into the mixture.
Add half the flour, mixing it through in stages.
Whisk the two eggs before adding them to the mixture.
Sift in the remaining flour and mix with one hand until all comes together (avoid over mixing).
Roll out the mixture on a bench or dusted board and slide the palm of your hand over the mixture to flatten out any clumps.
Roll it into a ball and cling wrap it, before refrigerating it for at least two hours.
Remove the ball from the fridge and roll it out to desired pastry shape.
To make the apple compote
Place the butter into the fry pan on medium heat before stirring in the juice of one lemon.
Add vanilla essence, cinnamon and sugar and stir until the sugar dissolves. Cool for 15 minutes with the lid on (stir regularly) and then refrigerate.
When cool, put the compote in the base of the pastry and layer thinly sliced apple in a circular pattern on top. Reserve apple peel and cores for the glaze.
To make the glaze and serve
Place all ingredients in a small pot (except water) and cook on medium heat for 5 minutes.
After the 5 minutes, cover the ingredients with water and then boil for one hour with the lid on.
Drain off the liquid and cook with equal parts sugar to the juice.
Reduce until thick.
Brush the glaze over the pie.
Bake in a 180 degree oven until golden brown (approximately 35 minutes).
Serve slices of pie with cream or ice cream if desired.
There’s always an abundance of freshly-baked treats at Swan Valley Sisters, who are now sharing the recipe for their popular apple pie for readers to make and enjoy at home.
Cured ocean trout:
1 bunch baby beets
1 side of ocean trout (around 1kg)
180g sugar
150g salt
275ml vodka
Beetroot yoghurt:
1 bunch baby beets
Serves 6
1 cup yoghurt
1 tsp cumin powder
Pinch of salt
To serve:
Jerusalem artichokes
Canola oil for frying
Yarra Valley caviar
Fennel fronds
Place two cleaned bunches of trimmed baby beets in a roasting pan with half a cup of water. Cover and roast in a 180 degree oven for 45 minutes or until soft. While warm, peel, rinse and then place in the fridge to cool completely.
Skin and pin bone the ocean trout, then
place in a non-reactive container. Place one bunch of beets, sugar, salt and vodka in a blender and puree. Pour over beetroot vodka mix and make sure the trout is fully submerged. Cover and place in the fridge.
After 24 hours, remove from the fridge and turn the trout, again making sure it is submerged, before placing back in the fridge, covered for another 24 hours. After a total of 48 hours, remove and rinse the trout under cold running water, dry with paper towel, wrap in clingfilm and discard the curing mixture.
Take the other bunch of beets, yoghurt, cumin, salt and blend into a very smooth puree. Thinly slice Jerusalem artichokes on a mandolin and lie on paper towel to remove any excess moisture. Then deep fry in 180 degree canola oil until light brown. Drain on paper towel and salt whilst hot.
To serve, drizzle beetroot puree onto the plate, then top with thinly sliced pieces of ocean trout. Spoon on Yarra Valley Caviar and scatter over fennel fronds and crispy Jerusalem artichokes.
NOTE: Any remaining wrapped ocean trout and beetroot yoghurt should store in the fridge for up to two weeks.
A dish enjoyed by many on the deck at Upper Reach Restaurant with a bottle of wine and good company. Impress friends and try it for your next long lunch at home.
Whether it’s a rustic pizzeria ensconced among gardens, fine dining in a vineyard, lazing fireside with a craft ale or cider, or sharing a tapas plate of the freshest local produce, this historic region has it all.
BY DANIELLE COSTLEY
OPEN FOR DINNER on Friday and Saturday nights, casual cidery Funk
2.0 prides itself on being a little bit ‘funky’ and out of the ordinary. Whether it’s a tipple of Sex Machine cider, or its alcoholic hybrid tiramisu that’s made from a coffee and honey-infused black IPA, all drinks are made by the Funk Cider team and Michael Brothers. The drinks are unpasteurised, and free from preservatives, added sugars and sulphites. And the core range ciders are all gluten-free.
On the menu, there’s pulled pork croquettes; lamb chorizo and grilled octopus; cider battered and fried cauliflower with vegan aioli; braised duck waffles; charcuterie and cheese boards for those wanting to share their meals. If you are after something more substantial, try the tropical salmon with pineapple, melon and mint, paired with a glass of pineapple cider.
Finish with a s’mores inspired tart, or indulge in either a cider or beer tasting paddle.
As you would expect from an establishment that is owned by farmers, all produce on the menu is sourced locally and is as fresh as possible. Everything is made on-site, including the bread, on this modern Australian menu that is packed with flavour. funkcider.com.au
Sandalford Wines has undergone a recent transformation in the restaurant and tasting room that is sleek and stylish. Dine outside on the terrace among the 100-year-old grapevines that have their roots firmly entrenched in this historic wine region.
The signature hand-rolled egg pasta
(rotolo) is served with globe artichoke, buffalo mozzarella and soft egg yolk to whet the appetite. Celeriac is woodfired with seed crumb and served with cherries, apple, walnuts and grapes, or there is the golden beetroot with stracciatella. Good vegetarian and vegan options are also on the menu, alongside woodfired pizzas, succulent seafood and generous servings of ‘Pitch Black’ premium Angus beef and Futari wagyu.
Try the Experience Sandalford minidegustation menu, which consists of five courses created from its seasonal menu, thoughtfully paired with wines. sandalfordwines.com
Kappys Italian is an institution in Guildford. This family-owned Italian trattoria is warm and welcoming. The meals are large and flavoursome, and the atmosphere is fun and casual. The wine list is vast and the cocktail list, although small, is spot on.
A ceiling of twinkling chianti bottles greet you as you walk through this establishment, that has been serving traditional Italian fare since the 1980s. The menu is classic, with a
TWILIGHT There are ample options to explore at night when it comes to food and drink in the Valley and Guildford.
combination of traditional recipes and fresh Australian produce.
Begin your Italian love affair with a selection of bruschetta, arancini, olives and crusty Italian bread, followed by grilled calamari with chilli and garlic, fried cacciatore sausage with olives, and breaded Fremantle sardines. And that’s just for starters.
Work your way through some classic pasta
dishes such as gnocchi with blue cheese, walnuts and spinach, or chilli crab linguine.
If room permits, there is chilli mussels, fillet steak with fiery pepper sauce, and a mushroom risotto. Sate your sweet tooth with a tiramisu or slice of cassata ice cream.
Kappys is open for dinner from Wednesday to Sunday. kappys.net
The Henley Brook is the family-friendly establishment you’ll go to when you’re looking for a hearty pub meal in casual surrounds. Find a bar stool on the verandah, a table in the beer garden where you can watch the kids unwind in a nature playground, or settle down on a couch by the fire.
There’s beer battered stuffed jalapenos, cauliflower tacos, chicken parmigiana, fish and chips, steaks, grazing plates, barbecue ribs and burgers.
From Tuesdays to Saturdays, you can enjoy a casual meal with a great selection of local brews and wines in this barn-like complex that is affectionately dubbed “The Hen” by the locals. On weekends, there is also live music. thehenleybrook.com.au
Louie’s Pizzeria is situated in the beautiful Gardens of Guildford, offering lovely indoor and outdoor spaces where kids, dogs and adults are free to roam the grounds. This charming BYO establishment is in demand, only opening on Fridays and Saturdays from 5.30pm for a few hours.
The chef, Louie, is renowned for his authentic Italian pizzas that are made in an Italian copper pizza oven. The toppings
are generous and chunky, fresh and flavoursome. His wife, Elaine, may also play some tunes on the piano accordion while you’re dining. This place is simple and unpretentious. The food is packed with flavour, and the ambience is idyllic. 104 Swan Street, Guildford Phone 0417 941 429 or check socials to confirm opening times.
One of Australia’s oldest operating hotels, the Rose and Crown’s origins date back to 1841. Located at the entrance to the Swan Valley wine region, the historic Guildford hotel has three restaurants, open seven nights a week that cater for everyone – think bar snacks, share plates, hearty meals, or à la carte dining.
Posh Convict bar and lounge exudes style and intimacy and is perfect for a quiet dining experience. Its elegant fireplace, spacious lounge chairs and low tables combine to create a subtly exclusive experience. The menu is refined and is complemented by an impressive list that features many locally crafted Swan Valley wines.
The 1841 Restaurant is classically inspired with old wooden floors and open fireplaces, making it an ideal spot for the cooler months.
The Garden is a beautiful spot for casual dining outdoors in this picturesque beer garden, whether it’s a large meal or some bar snacks. Immersed among the roses and a rare dragon tree, you can unwind on the decking areas by the bar to local music.
Whether it’s a casual get-together, a formal gathering, a romantic evening or a festive family affair, this establishment will cater for your individual requirements. The menus change regularly, with daily specials including a constantly evolving tasting plate and home-made soup of the day, served with crusty local sourdough. roseandcrown.com.au
Located behind the historic Guildford Hotel, you’ll find modern Italian restaurant Locale Mio, which focuses on bringing food fresh from the farm to your plate. There is an extensive food selection, with ample tapas options, cold, hot or fried.
Some of the fried tapas include zucchini patties with tomato chutney, deep fried
FOOD HAVEN The Henley Brook, left, and Swan Settlers Market, below, are among some of the foodie hotspots to sink your teeth into.
mozzarella balls with basil pesto, or savoury donuts served with a Napoletana dipping sauce.
Or among the cold options, there’s beef carpaccio, cured kingfish with cucumber, crumbed taralli and tomato gazpacho, La Delizia burrata and prosciutto with garlic focaccia.
Try to resist the traditional pasta dishes such as gnocchi tossed with pomodoro sauce, wild mushroom pappardelle with white wine sauce, spaghetti meatballs served in Napoletana sauce, or pasta with broccolini, capers, anchovies, crumbed breadcrumbs and chilli – they are comforting and satisfying.
Its diverse woodfired pizza selection is also a firm favourite with locals and little ones.
localemio.com.au
Although not a twilight option, stop at the Swan Settlers Market from 9am to 5pm over the weekends, to stock up on your local produce, pickles and preserves for a decadent and fresh meal at home. But don’t forget to snack along the way…
Taste the award-winning gozlemes at Mama’s Food Connection; locally
roasted coffee beans at Black Moustache Coffee; jams, pickles and preserves from Elli Dom Produce; and authentic American-style barbequed meats at Gryphon Smokehouse
This Smokehouse is run by two major barbecue enthusiasts, who have competed across the United States in barbequing and are renowned for their ribs and brisket.
For premium meat to take home, chat to the local butchers at Meat to You, who will deliver a wide range of locally grown farm fresh meat to your door, or you can order at their stall.
Add your local fruit and veg to your basket when stopping at Charlie Koala Healthy Eating, where 100 per cent of profits goes towards helping veterans, current servicemen and women.
Complete the essentials with a stop to Holy Mary Cellars, the cellar door for Katgully Wines. This place is also famous for Croation Peka, which is a dish of lamb, poultry, fish, pork and vegetables that is slow cooked and served in one dish in the centre of the table to share.
swansettlersmarket.com.au
IN 1922, AFTER World War I, many immigrants came to Perth to seek a better life; sparking the beginnings of the Baskerville vineyards.
The land west of the Great Northern Highway, Baskerville was subdivided for viticulture. The blocks of land were planted with vines, mostly for currants and raisins initially, then table grapes and finally what the region is known for today - wine grapes. For many wineries of Baskerville, the art of winemaking has become a family tradition
The John Kosovich Wines origin story is a familiar Swan Valley one. Lile (aka Jack) emigrated from Croatia, making a living cutting railway sleepers and gold mining in Kalgoorlie before buying some land in the Swan Valley and planting a vineyard.
John, his eldest son, put the family
vineyard to good use by becoming a winemaker at the age of 15. He has now done close to 70 vintages (probably unequalled in Australia) and received an OAM for his contribution to winemaking.
Keeping up the family tradition, John’s son Arch has now taken the role of senior winemaker, becoming the third generation winemaker, while Arch’s brother Ray is the viticulturist.
Like his dad, Arch knows good wine. He is producing award-winning wines, including the Bottle Aged Chenin Blanc which won Best Chenin Blanc in Australia at the inaugural Australian Chenin Blanc Challenge in 2020. The Cabernet Malbec Reserve combines two varieties which grow well in the Swan Valley and the fortifieds show complex yet smooth characters. All wine is made from hand-picked and estategrown grapes.
The winery is small and unpretentious,
with a unique hand-dug cellar door. A grapevine trellis at the entrance to the cellar door includes a vine planted in 1922, giving a nod to its heritage.
Kosovich Wines has previously been awarded Gourmet Traveller Wine magazine’s Best Small Cellar Door in the Swan Valley.
johnkosovichwines.com.au
Duncan Harris grew up in Tasmania’s Tamar Valley, and came to Perth in the early 90s, eventually buying the Swan Valley property at Baskerville 25 years ago. While working full-time, as an engineer, he spent every spare moment building the dream of a vineyard and natural wine-making facilities in the Swan Valley.
Duncan is passionate about sustainability and believes sustainable and organic
Five winemakers from Baskerville share their stories with Fergal Gleeson, as the district celebrates 100 years of grape growing.Ray & Arch Kosovich
methods will play a role in saving the planet. It’s his belief that “wine is made in the vineyard and wants to let the vineyard tell the story in the wine.”
Duncan aims to produce natural wine flavours that give a sense of place, the soil and the “Swan Valley wine region”. Dry land organic viticulture assists that.
The Harris range is broad, covering organic white, red, fortified and sparkling wines as well as organic brandy and vodka.
The cellar door, opposite John Kosovich Wines, offers a variety of wine experiences available to book online.
harrisorganicwine.com.au
Steve Kraljevich migrated to Australia from Croatia, in the former Yugoslavia, in 1926 at the age of 18.
Drawn to the Swan Valley by his love of wine, he met his wife Annie and together they established Twin Hill Wines, making their first vintage in 1937.
Sons Eddie and Mark and Mark’s wife Dorothy worked alongside their father, continuing the family tradition. Today, Twin Hill Wines continues with the third generation, Stephen and Anthony Kraljevich.
The range of table wines includes a classic white, verdelho, shiraz, classic red and sweet red.
“The verdelho is always popular,” says Stephen’s wife Robyn.
“Our chilled sweet red, a late harvest shiraz and grenache blend, is a summer favourite.”
Twin Hill Wines is also well known for its fortified wines which include Tawny, Sweet Muscat, Pedro Ximenez and Topaque.
“Our fortifieds are from old vines planted in 1969,” says Robyn. “Our Tawny, which is sold in a traditional two-litre flagon, is a best seller.”
What can you expect at the cellar door?
“Along with wine tasting, we have a gourmet cheese and olive fridge, where customers can take produce home or enjoy a simple platter outside with a glass or bottle of wine.”
twinhillwines.comThe Mann Winery Cellar door opens at the beginning of August each year with the release of the two sparkling vintages of Rosé Brut (cabernet sauvignon) and Cygne Blanc (white cabernet).
At the small cellar door, where both of the sparklings are available to taste, you will be greeted by Dorham Mann and his daughter Anthea.
Dorham had a distinguished career at Sandaldford Wines before he opened Mann Winery, his own micro winery in 1987.
Dorham’s father was Jack Mann, one of Australia’s most famous winemakers who completed countless vintages at Houghton from the 1920s to the 1970s.
The sparkling cabernet sauvignon, made in a rosé style, was originally made by Jack Mann only for family consumption. Dorham continued making this style privately while at Sandalford, until he started Mann Winery and introduced the delicious drop to the public. swanvalley.com.au/Business-Listings/ Mann-Winery
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“The second sparkling wine produced at Mann Winery is made from Cygne Blanc and is unique in the world, in that it’s from the white Cabernet variety which was discovered and developed on our Swan Valley property,” says Anthea.
“We named the variety Cygne Blanc (white swan) after its region of origin. The grape variety is now patented.
“Cygne Blanc has an incomparable varietal character all of its own,” Anthea says. “It has an enticing floral bouquet, along with lingering depth of fruit flavour. We have always admired the finesse and refinement of Cygne Blanc and we have great faith in its future as a wine grape of distinction.”
Both wines are made in the méthode traditionnelle style. swanvalley.com.au/Business-Listings/ Mann-Winery
Upper Reach Winery has won an extraordinary eight Gourmet Traveller Wines Cellar Door awards including the
2021 awards for Best Small Cellar Door and Best Swan Valley Accommodation.
The outfit is the remarkable result of Derek (from Western Australia’s Wheatbelt) and Laura Pearse (a Londoner, who’d never seen a tractor) buying a rundown vineyard, 25 years ago.
Jump forward to 2022 and there’s a newly renovated restaurant, which offers bistro-style food with a Mediterranean twist. Eye-catching starters include beetroot and vodka-cured ocean trout (find the recipe in this magazine), and chorizo, goat’s cheese, smoked almonds and honey.
There are mouth-watering mains including slow-cooked spiced lamb shoulder and feta parcel, pankocrumbed Shark Bay whiting, and porcini mushroom and mascarpone risotto.
There are a variety of wine-tasting options and educational experiences available at the cellar door, including winery tours and wine appreciation classes. Upper Reach offers a variety of white, rosé and red table wines as well as a Muscat and Tawny. uppereach.com.au
We’ve been making celebrated WA wines for over 180 years. Visit our beautiful estate and discover Sandalford’s seven ranges of wines from Swan Valley and Margaret River, and treat yourself to multi award-winning Australian cuisine at the all new Sandalford Restaurant & Bar. We love to cater for events too; our estate is the venue of choice for concerts, weddings and all styles of functions – come visit us and you’ll see why!
(08) 9374 9374
Discover the rich history of fortified wines in the Swan Valley. Meet the people behind this classic dessert wine style as you embark on Australia’s only Fortified Wine Trail.
BY DANIELLE COSTLEYTHERE ARE MORE than 30 wineries to visit as you weave your way along a picturesque 32km road trip in this historic wine region and learn about the origins of this intriguing dessert wine.
It was back in the 16th century when exporting wines overseas was precarious at best.
To stabilise wines for the tumultuous sea voyage, winemakers began adding brandy spirit to the wine. This increased the alcohol content to around 20 per cent and added a complexity to the wine style, making it more palatable. It also resulted in the birth of fortified wines.
Fortifieds are traditionally richer, sweeter and more complex than table wines. This is a result of the fruit being left to hang on the vine in the sunshine, allowing the grapes to sweeten and ripen.
Some are left to shrivel as raisins on the vine, resulting in an extraordinarily high sugar level. This is where the rich, full flavours are developed. Its delicious, natural sweetness is quite lush and syrupy on the palate.
Whether it’s the combination of the
warm Mediterranean climate that is conducive for growing varietals such as Muscat, Pedro Ximenez and Shiraz, or the skilled craftsmanship that comes from four generations of knowledge from the founding wineries, one thing is certain - the Swan Valley fortifieds are recognised as some of the best in the world.
As you embark on the Swan Valley Fortified Wine Trail, you will taste rich and luscious liqueurs made in a variety of styles, as well as learn what is the best pairing for the dessert wine. But these are not the only treasures to be unearthed on your journey. It is the people who are just as special - and just as memorable.
Linger over a luscious fortified and have a chat with the craftspeople behind these wines.
This is a snapshot of just some of the dessert wines you will encounter on your travels.
There are an impressive seven different styles of fortifieds being produced at Windy Creek Estate – a Liqueur Muscat, Liqueur
Shiraz, Ximenez, Topaz, 30yr Reserve Frontignac and Tawny Ports. The wines from this fertile patch of land are distinctly luscious and generous with complex raisin and dried fruit flavours and represent incredible value.
In fact, Tony and Ruth Cobanov’s passion for this sticky style has seen them garner an impressive swag of medals at the regional wine shows.
Try the Liqueur Muscat or Toffee Topaz at this relaxed and charming cellar door that was first established by the Cobanov family back in 1937.
Tony’s fascination with dessert wines began at the young age of 16, when he would work alongside his father in the winery.
“The soils and the climate in the Swan Valley allow the grapes to ripen to an extremely high sugar concentration, which results in a natural jam-iness,” Tony explains.
“We are fortunate to be able to leave the grapes on the skins for an extended period, which is similar to Portuguese production methods. After several months of being left
[their] passion for this sticky style has seen them garner an impressive swag of medals at the regional wine shows.
on the skins, the grapes develop extremely intensive characters and flavours.”
Windy Creek Estate grows several grape varieties suitable for producing fortified wines, at its Herne Hill vineyard.
“With our younger fortifieds, we can obtain wonderfully fresh and lively characters with exciting early drinking wines,” Tony adds. windycreekestate.com.au
OH-SO SWEET Tony Cobanov of Windy Creek Estate says thanks to the soil and climate, Swan Valley fortifieds achieve a natural jam-iness - delicious!
Discovery Parks – Swan Valley o ers self-contained cabins, powered and unpowered sites, only 25 minutes out of Perth. The kids will love the swimming pool and playground, there’s cabins that sleep up to 8 for larger groups and even pet-friendly cabins and sites so no one has to be left behind. Campers and Caravanners will enjoy all the facilities including a Camp Kitchen, Laundry and BBQs.
... time is something you cannot substitute with fortified wines.
Varying winemaking techniques, such as barrel ageing and finished sweetness levels, are employed by the Swan Valley producers to create their extensive fortified range.
The Yurisich family has had its roots firmly entrenched in the Swan Valley since 1933 and today, its wines are produced by fourth generation winemaker, Anthony Yurisich.
With seven fortifieds in its portfolio, consumer palates are well catered for at this cellar door.
Its latest release is the Stari, which has been made from the original fortified wines that were crafted nearly 100 years ago and blended with wines from current vintages.
This rare find is a blend of Muscat, Verdelho, Tokay and Pedro Ximenez. It’s rich and syrupy with ample toffee and caramel characters.
“We are guaranteed a hot summer in the Swan Valley, so we are always able to ripen the grapes to the point of raisins, if desired,” says Anthony.
“We also have multi-generational wineries that have stocks dating back decades – time is something you cannot substitute with fortified wines. This is what makes our region so special.” olivefarmwines.com.au
This winery has also been producing fortified wines since the 1930s, carefully blending small portions of wines over a period of decades, before the batches are bottled.
It began with Muscat and shiraz and has evolved over the years to include plantings of Pedro Ximenez, verdelho and grenache, among others.
Owner and winemaker, James Talijancich, has been making wines for 40 years, continually blending the fortifieds in a solera system to maintain a consistent flavour.
Its Julian James Rare Pedro 1978 Solero is made from a base wine that dates to 1978.
Whether served over ice with a slice of lemon, chilled as an aperitif, or savoured with dessert, these locally crafted fortifieds are an explosion of flavours that demand your attention.
AGEWORTHY Fourth generation winemaker, Anthony Yurisich (left), says the Valley has fortifieds dating back decades.
Looking to escape the hustle and bustle of city life but remain close to home? Look no further than the Swan Valley for the ultimate staycation. By MARCIA BALL.
BREATHE IN THE noticeably fresh air, escape city life and be surrounded by nature among plentiful vineyards producing world-class wine.
With an array of accommodation options from boutique bed and breakfasts, to relaxing resorts, luxurious self-contained properties and homely farmstays, you can escape to the countryside just 25 minutes from Perth.
Situated on 10 acres of land in the heart of the region is Nivalis, a homestyle B&B surrounded by award-winning wineries, microbreweries and restaurants, many within walking distance.
The stay includes a cooked breakfast, a private pool area and facilities to hire a bike if you are a keen cyclist or want to explore the local heritage cycle trail. Owner Yvonne’s personal touch to ensure guests have a pleasant stay doesn’t go unnoticed.
For the more “outdoorsy” types or travelling families, The Big 4 Midland Tourist Park caters to campers with large slab or grass sites, tent camping, chalets, cabins and small double rooms for those on a budget. The recently renovated recreation room provides free access to table tennis, air-hockey, retro arcade games, a DVD and book library, large TV, free WiFi and lounges to relax in while enjoying free tea and coffee. It all adds up to hours of endless fun for the whole family. There is a pool, spa and hot showers on site and a modern, fully-equipped camp kitchen. You’ll find accommodation from deluxe one to three bedroom cabins, to powered caravan sites,
PLAN YOUR STAY Rest your head at one of the Valley’s luxury or relaxed accommodation options, including Strelley Brook (left and above) and Swan Valley Retreat (top).
The park also has a pool and a major selling point is the location – in walking distance of neighbouring businesses such as Funk Cider House, Ironbark Tavern and Cidery and Maison Saint Honore.
Looking for something more unusual? Learn what the life of an early settler in the region was like at Strelley Brook Farmhouse. This heritage-listed mudbrick cottage was built in the 1860s and offers a rare opportunity to enjoy the wineries and local delights in a fully-renovated farmstay with all mod cons.
Close to local attractions by car, yet far enough away to enjoy the beautiful rural setting. If you are lucky, you may even be given access to wander the farm grounds, collect eggs, feed the sheep, visit the resident alpaca and cows, and pick seasonal fruits.
The Colony at Mandoon Estate opened in 2017 and is one of the newest and more luxurious accommodation offerings in the region, as is to be expected from WA’s most
PLAY TIME The Vines Resort will keep the whole family entertained, with a pool, golf course and more.
awarded boutique winery.
With 32 beautifully-appointed rooms overlooking the banks of the Swan River and the historic verdelho vines, which were planted in 1895, it’s a view that’s second to none - and one that general manager, Travers O’Rafferty, knows well.
His advice when visiting? “Jump on a helicopter at Mandoon Estate’s helipad and take a scenic flight to experience the Valley in a completely different way.”
A trip to the Swan Valley is made that much better when you book in at The Vines Resort. Since 1996, the resort hotel
has offered top quality accommodation with spacious rooms equipped with private balconies and views over the resort gardens, golf course and Perth Hills.
“Our golf course is great for golfing weekends and our day spa is used by guests looking for a little R&R. We now have a hairdresser on site, new streaming services on TVs, high tea and Sunday lunch in our Muscats restaurant,” says marketing manager Carly Odgers.
A little closer to Perth at the gateway to the Valley is Guildford’s Rose and Crown Hotel
Known for being the oldest operating hotel in Western Australia and established in 1841, if you are a fan of this historical gem, it may be time to re-book since they have recently renovated all rooms, with king suites now available.
If it is your first stay, don’t miss the country classic Georgian-style pub that also happens to be one of only a handful left in Australia.
Other features include a pool, outdoor terrace and restaurant facilities with both dine-in and room service offered via QR code ordering. Perfect if you don’t want to leave the comforts of your old-world suite.
The newest and most luxurious accommodation offering in the Swan Valley is The Wine Barrel room at Swan Valley Retreat, right, named after its distinctive shape. Promising “pure, unrivalled escapism”, the retreat’s premier room has its own private panoramic sauna, cedar hot tub on the balcony and golf cart to get around the grounds. Watch TV from the giant freestanding bathtub and indulge in the complimentary welcome platter on arrival and gourmet breakfast delivered to your room.
“After the success of our Cabernet and Merlot rooms, we had a dream to create something so unique and luxurious that it would become renowned just by its design,” says co-owner and manager Rhys Brown.
“We wanted to encompass an idea that fitted in with our Swan Valley wine region but was also so grand that people would come from all over the world to see it. It became obvious to us that our final and premier room at our retreat was going to be a giant wine barrel.”
The stylish Quest Hotel in Midland on the doorstep of the Swan Valley offers studio, one and two-bedroom serviced apartments for short or long stays. Designed for business or pleasure, the apartments have full kitchen and laundry facilities, while the Quest’s pantry shopping service will even have groceries delivered to your apartment. The hotel offers wheelchair access, a gym and a swimming pool for those warm Swan Valley days.
Reconnect with nature as you explore the expansive parks of the Swan Valley and the abundance of native flora and fauna right within your reach.
By TORI WILSON.
WESTERN AUSTRALIA IS blessed with vast amounts of space, clean air and brilliant native bushland and animals. Now more than ever, we crave the great outdoors, and just a 25 minute drive from Perth, the Swan Valley has ample naturebased attractions to get lost in.
Covering close to an impressive 4,000 hectares, Whiteman Park is a unique recreation and conservation reserve that offers endless activities for a family day out.
Bring your bike and cycle through the
park or embark on one - or all - of three available bushwalking trails – Werillyiup, Goo Loorto and Wunanga - encompassing Horse Swamp, Bennett Brook and the park’s banksia woodland, respectively.
Each trail highlights a different set of wonders boasted by the bushland and are all clearly signposted.
No matter what the season – but most spectacular in spring – hundreds of native plant species thrive at Whiteman Park, from fields of paper daisies and vibrant orchids,
Soak in all the glory nature has to offer when exploring Whiteman Park.
to trigger plants and delicate fungi.
There’s no shortage of wildlife at Whiteman Park either. The park is a biodiversity hotspot and an important haven for migratory birds.
The most iconic species found at the park is the wedge-tailed eagle, known as the waalitj to the local Noongar people. They have an impressive wingspan of over two metres so they shouldn’t be hard to spot, mid-flight!
The endangered Baudin’s black cockatoo and the red-tailed black cockatoo are also frequent visitors to the park, with the Carnaby’s black cockatoo occasionally sighted.
Keep an eye out for a range of native mammals among the bushland, with the brush-tail possum, the honey possum, and the yonga or western grey kangaroos being just some of the furry friends you might spy.
The critically-endangered woylie, quenda and short-beaked echidna are best observed in the Woodland Reserve when booking in for the park’s nocturnal walk, running until May and resuming in September.
Feeling hungry after all that exploring? Enjoy a picnic lunch in the park before taking a heritage tram ride to Mussel Pool where the kids can enjoy the new allabilities playground at Pia’s Place. whitemanpark.com.au
We’re going on a Koala hunt . . . Koalas are like the Australian version of a teddy bear. With large fluffy ears and matte black noses, you can now see these iconic creatures up close when visiting Caversham Wildlife Park
The park introduced koala holds in March last year and since then, resident koalas have grown to about 60 in number, with the majority born on-site.
“Breeding programs within parks like Caversham are important for ensuring the long-term protection of endangered wildlife,” says park manager, Debbie Thorne-Morley.
“These days, the wild can be an unsafe place for koalas, mainly due to habitat destruction and loss caused by development and bushfire, vehicle strike and dog attack.”
Each koala at Caversham has its own personality, Debbie says, which keeps the team on their toes – but she’s not complaining.
“It’s the best job in the world and we feel
incredibly grateful to work with one of this country’s greatest icons.
“We also feel privileged to experience the joy we see when a visitor has a close encounter with one of our koalas. It often reduces them to (happy) tears and for
NATURAL WONDERS Resident woma python ‘Mango’, featured with Gane Doyle (top), and Whiteman Park (bottom) are some of the many attractions out in the Valley.
some people, it is literally a once-in-alifetime experience.”
Debbie hopes that through interactive experiences with animals, like that offered at Caversham Wildlife Park, visitors will develop a deeper respect for the species, igniting a passion for conservation. cavershamwildlife.com.au
Gane Doyle, owner of the West Australian Reptile Park, is another Swan Valley local business owner with a fierce passion for conservation.
He first became interested in reptiles when his family moved to Dianella and back
then, the bushland was his backyard.
Despite being told bobtails would give you a nasty bite, Gane eventually plucked up the courage to pick one up by the back of the neck, after being advised by his schoolteacher on the best approach, and it was all on from there.
Today, he shares his love of reptiles through his park located along Henry Street, off West Swan Road.
“Our main thing is to teach people about reptiles and inspire conservation through education,” says Gane.
“We often get repeat visitors and a particular favourite for people is a woma python called Mango, for his yellow colours.”
With a diverse representation of Australian wildlife, the park also features dingos, crocodiles and wedge-tailed eagles, but Gane’s personal favourite animal is the resident tiger snake. wareptilepark.com.au
If you’re looking to take your chances with spotting native flora and fauna in the wild, Bells Rapid Park is a scenic spot to explore or enjoy a picnic.
Embark on one of two Bells Rapid circuit walk trails – the 2.5km River Walk or the 3km Goat Walk – and explore the streams and waterfalls along the river.
Depending on the time of year, along the way you might just spot the hopping grey kangaroos, quendas or some of the many native birds, including the rare black cockatoo.
With a walk bridge spanning the Swan River over white water rapids, it’s a fantastic vantage point to witness the annual Avon Descent. swanvalley.com.au
Jump on board and leave a professional to take the wheel - whether it be by bus or by boat - so you can discover the range of what the Valley has to offer.
By MARCIA BALLTHE SWAN VALLEY is best known for its incredible wine and for boasting Western Australia’s oldest vineyards, dating back to 1829, but the region’s attractions don’t stop there.
With such a rich history, it is no wonder a variety of artisans have flocked to the region and are now flourishing as some of the leading producers in the state.
With breweries, distilleries, macaron and chocolate factories, as well as the many wineries at hand, tour operators
have a smorgasbord of behind the scenes glimpses to offer into these boutique businesses, and their range of unique experiences will delight the senses and have you eager to explore them all.
Captain Cook Cruises offers a oneof-a-kind experience with the Swan Valley Gourmet Wine Cruise, which has been operating for over 40 years and is the only trip of its kind in Australia.
Nowhere else in the country can you depart from a capital city by boat and arrive in a world-class wine region (and back), all in the same day.
Being such a unique offering meant SeaLink won silver in the Major Tour & Transport category of the 2021 Perth Airport WA Tourism Awards.
“It was a great honour to be part of the 2021 WA tourism awards. We believe the win is a reflection of all the hard work and dedication our staff put in on a daily
basis, which makes our experiences so special,” says Leycester Cory, commercial partnerships and sales manager for WA.
A most scenic and relaxing way to visit the Swan Valley, this tour features gourmet local produce enjoyed on and offshore and includes wine education, commentary and live, onboard entertainment. The view from the river will delight even the most seasoned traveller. captaincookcruises.com.au/cruises/ wine-cruises
The only horse-drawn wine tour in Australia is run by Alida and Peter of Swan Valley Wagon Tours. It’s a unique historical experience that is loved by a range of visitors, including families with young children or grandparents. It’s a fantastic attraction for celebrating anniversaries and birthdays, children’s parties, weddings and even hen’s parties with a difference.
“We love introducing people (especially
children - who often ask us if the horses are real) to the type of horses that were used exclusively to work the land throughout Australia before tractors were invented,” says Alida.
Tours include free wine and food sampling and there is a range of lengths and styles of wagons to choose from. swanvalleywa.com
Black Swan Tours offers personalised, small group wine, gin and brewery tours that are focused on supporting small business and offering guests an introduction to the hidden gems in the region, as well as the more well-known Swan Valley favourites.
Anything but a party bus service, their drivers and guides offer quality tours and pride themselves on exceptional customer service.
Black Swan Tours is also a responsible tourism business, donating a portion of every tour seat sold to the Starlight Children’s Foundation. blackswantours.com
Up Close and Local works hard to create bespoke experiences and in 2021, won bronze at the 2021 Perth Airport WA Tourism Awards in the Tour & Transport category.
The full-day tours include a behind the scenes, authentic insight into wine production and viticulture; whether it be picking, crushing or fermenting, a barrel tasting, or sampling grapes in the vineyard.
Every winery on each tour is carefully selected for its quality, historical contribution to the region, and for its amazing team and families behind the wines, many of whom guests have the
opportunity to meet in person.
“The in-depth experience we offer gives guests an insight into the challenges and complexities involved in being a boutique producer and why it’s so important to support (and drink) local,” says experience creator Shannon Oliver.
“There is always something new to discover and love about the Swan Valley, no matter where you are in your wine journey.”
LOCAL EXPERTISE Taste local produce, sip on carefully crafted wine and spirits, and learn the hidden gems of the region when booking a tour with a local guide.
Book a tour today to discover their best kept local secrets. upcloseandlocaltours.com.au
Hidden deTours was the first of its kind, offering gin tours before the market exploded in WA.
With four distilleries on their tour - one hidden in an urban setting and not revealed until arrival, followed by Old Young’s, Sin Gin and Swan Valley Gin Co - this six-hour experience supports local gems while guests try new and unique gins that vary significantly on the palate, to the usual international favourites we all know and love.
You will meet the producers, learn how the gin is made, and how best to drink and garnish it as you explore the distilleries, up close and personal. hiddendetours.com.au
THE SWAN VALLEY is an iconic location for a fairy tale wedding. With so many picturesque landscapes set among rolling vineyards, stunning venues, architectural heritage, and charming attention to detail; it’s the ideal place to make memories.
Take your time exploring each venue because there are plenty to choose from, with something to suit everyone’s style.
The Swan Valley’s winter and twilight wedding expos will assist in making
the decision a little easier for you by showcasing what’s on offer in the Valley and Guildford, all on one date.
“The Swan Valley is an absolutely stunning region to marry your special someone,” says marketing manager Carly Odgers.
“With the romance of the vineyards at sunset or the Swan River, the backdrops in the region make for some sensational wedding photos and create incredible memories for the couple and their loved ones.
“Given it is only 25 minutes from the city, it is like having a destination wedding without the distance. Couples can also stay the night in any of the gorgeous accommodation options with room for their family and friends, or take the short journey home.”
Save the date for the next Swan Valley Wedding Open Day, set for Sunday, July 3, and look out for the Twilight Expo to be hosted next summer, January 19, 2023. swanvalleyweddingopenday.com.au
Say “I do” in the Swan Valley, where wedding day dreams come true. By TORI WILSON
RiverBank Estate Winery is quintessentially Swan Valley. Say “I do” while overlooking panoramic views of its rolling vineyards and the Swan River when setting your wedding at this award-winning winery.
This charming location is the ideal backdrop for your fantasy day. With large, stained timber decking set against an artistically-designed wall made of stone and rock collected from across the state, it has that hint of heritage that could have you thinking perhaps you’re somewhere in a quaint French village.
Celebrate the day with a white linen, banquet-style feast before dancing under the stars.
RiverBank’s Chenin Blanc is a popular pick. With notes of nashi pear, preserved lemon, and white flowers, it pairs perfectly with the pork belly entrée, featuring fresh figs hand-picked from the estate. riverbankestate.com.au
Jacaranda trees in full bloom set a stunning backdrop to Nikola Estate in November, while the Norfolk pine trees and beautifully landscaped gardens are breathtaking at any time of the year. Known for larger weddings, the estate’s new pavilion nestled within the vineyard is a spacious yet sheltered location to dance the night away and a fantastic vantage point for spectacular sunsets.
The estate is currently working on some special new options for those looking to tie the knot. A classic white chapel among the vineyards is underway, as well as a new restaurant for even finer food. Formerly Houghton Wines, Nikola Estate boasts the second oldest vines in Australia, so you can expect some fine wine from here, too. nikolaestate.com.au
Perfectly picturesque, Sittella Winery can be found in the heart of the Swan Valley, with the Darling Range escarpment as a backdrop.
Exchange your vows under an elegant rotunda overlooking the dam before making your way to the restaurant for a glass of sparkling chenin and fine food.
The Mediterranean-style, earthrendered buildings capture the essence of modern Italy, where the sweeping view of the vineyards during golden hour is spectacular.
If you’re seeking a modest to medium guest list, Sittella is the ideal location. Seating up to 70 people inside and up to 150 in total when spilling out onto the timber decked verandah, its ambience is perfectly intimate. sittella.com.au
Sandalford Wines’ Swan Valley estate is a staple when it comes to picking the location for your special day. Renowned as one of Western Australia’s oldest, largest, and most distinguished producers of premium wine, it knows how to pull off an impressive wedding.
Now open every Thursday evening by appointment for viewings of its multiple venues, its wedding showcase had more than 800 brides-to-be explore its exquisite options - giving you an idea of its acclaim.
Wedding coordinator Ella Fitzroy says smaller, more intimate weddings have
become more popular with brides-to-be, although it still caters for large weddings of up to 400 guests in its iconic Estate Room.
“For intimate groups, our new Vintage Room is perfect,” Ella says.
“It’s located adjacent to our restaurant and cellar door and can be theme-set beautifully.”
Set inside, the Vintage Room is very chic, detailed with a contemporary chandelier dropping from the A-frame ceiling, sheer cream curtains and open views of the vineyard just a stone’s throw away. sandalford.com
Kick-off your shoes and make your wedding day just about you and your closest loved ones.
At The Olive Estate, you can keep things simple by combining your ceremony, reception, and accommodation in one charming location.
This beautiful, historic property is steeped in heritage, with the home of The Olive Tearooms once a simple cottage on the estate, dating back to 1927.
Suited to those with a bohemian spirit, think rural and barefoot with a natural wooden arbour set among the gum trees. theoliveestate.com
The Vines Resort is the complete package. Its experienced weddings team will make the process from ceremony to where you sleep seamless.
SPOILT FOR CHOICE Sittella (top), Sandalford’s Vintage Room (bottom) and Olive Estate (middle-right).
With several spots to choose from to share your vows, the Garden Pavilion is the newest location and a popular choice.
Envision fresh white petals tossed in the air while surrounded by manicured lawns and gardens and views overlooking the landscaped golf course.
The reception rooms are varied in style to suit your tastes. From the intimate boardroom space extending out into the courtyard, to the extravagant Barrett Lennard room detailed with ceiling drapes
or chandeliers.
Set in unspoiled bushland, from the Vines Resort at dusk you can watch the resident kangaroos bounce across the wide-open space. vines.com.au
If you’re looking for something truly charming and with character, look no further than Aintree. This private, selfcontained cottage set among the gum
trees dates to about 1910, so is brimming with heritage, making it a unique wedding destination.
While the cottage makes for a lovely sanctuary for the bridal party to relax (sleeps nine) and prepare for the big day, the venue itself allows for ample creative freedom when it comes to planning the ideal personalised wedding.
It’s DIY and BYO, with the opportunity for couples to select their own suppliers or choose an all-inclusive package. Regardless of your choice, being a small, family-run business, the Aintree team is hands-on when it comes to assisting couples with the big day.
The Stables and Rivergum Lawn are two unique spaces on-site where couples can choose to host both, or either, their ceremony and reception, while Kookaburra Hangout and Grapevine Pergola offer
alternative ceremony and reception spaces, respectively.
Being a rustic, red-brick barn-style space with a contemporary charm, The Stables is ideal for withstanding any weather conditions, and suits up to 80 for a sit-down wedding or 120 for a cocktail-style event. aintreecottage.com
Lush green lawns, a lake surrounded by vines and a beautiful rustic charm is what you can expect from Oakover Grounds.
Exchange your vows on Oakover’s intimate island, the lakeside deck, or shaded paddock. Then make your way through its barn doors and celebrate the evening away in its industrial-style restaurant, with a feature wall of wine barrels. Alternatively, select the outside marquee for shelter with views overlooking the lawns and lake, or take it outside under the trees for the best vantage point to view the stars.
Functions manager Alison Faraone says the venue’s new Barrel Bar is another fun option, bringing the outside in.
“(Keep it) open in summer and closed in winter, overlooking the lake while the sun sets behind you,” she says.
“Mid this year we’ll be extending our deck space out over the lake so watch this space.” oakovergrounds.com.au
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