Wild Flower, one of Broome’s newest restaurants, is bringing tapas with a distinctive Western Australian twist to the table, and the results are sensational. By TORI WILSON
Local Flavours, from Land & Sea
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ll about showcasing what Western Australia has to offer, Jaimie Laing’s Wild Flower is a rare opportunity to taste native botanicals of the Kimberley – used to complement the freshest local seafood and produce. Having been raised by fisherman, Jaimie herself spent her fair share of time fishing out at sea and took her first job as a cook in the Gulf of Carpentaria at the age of fourteen. With a passion for seafood, she made her way to Broome where she began work as a cook for Paspaley Pearls, before venturing abroad to work on super yachts cooking for the rich and famous. Jaimie has been back in Broome for 15 years and evidentially it is this special place, with the help of international experience and insights, that has provided the greatest inspiration for her food. Paspaley pearl meat, threadfin salmon caught off Cockatoo Island, lamb infused with local Walaja honey sourced from the Applebey family, and an abundance of botanicals from Mayi Harvest such as
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Broome Visitor Guide | 2022
strawberry gum, seablite, quandong, boab powder, kakadu plum, and bush tomato all make their way into the mix of refined tapas dishes and cocktails served at Wild Flower. Everything is made onsite, with the intention to let the raw ingredients speak for themselves as much as possible, says Jaimie, who is the inventor of each recipe. “A lot of people don’t understand how many great products are in the Kimberley.
“In our pearl meat ceviche we use a local pepper berry and salt bush. In the Walaja lamb we use Walaja honey from a local Indigenous family and the Spinifex Honey Myrtle Ale, infused with local bush botanicals. In our pork ribs, we use the Spinifex Ginger Beer with Geraldton wax. “It’s about showcasing what WA has on offer.” Akoya is another sensational seafood visitbroome.com.au
