Local Flavours, From Land & Sea

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

All 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 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

treasure that is gaining popularity as a relatively new-to-market and sustainable seafood option.

A cross between an oyster and a mussel sourced from Leeuwin Coast, Wild Flower coats its Akoya in a crispy tempura batter with lemon myrtle, turmeric, and smoked paprika; serving them with a seaweed square, pickled ginger and wasabi cream.

“Even people who don’t like seafood are always so glad we suggested they try the dish,” says Jaimie.

It’s not just the food that receives remarkable attention to detail, the cocktails are all crafted with a local bush botanical twist and WA ethos in mind.

“We infuse vodka with fresh rosella for our signature Wild Flower cocktail,” says Jaimie.

“Our take on a Bloody Mary is our Bush Tucker Bloody Mary, which we infuse with wattle seed and make with pepper berry, bush tomato and seablite. We dehydrate all our own fruits for garnish.

“Every part of our drinks is designed to give a different explosion of flavour.”

This exceptional dining experience is set at Town Beach, with beautiful views overlooking Roebuck Bay. 4/63 Robinson St, Broome Book at wildflowerbroome.com.au

Little Wild Flower

Bringing a little slice of Wild Flower to a natural setting, Little Wild Flower curates pop-up picnics right on Cable Beach – with a view so close you can touch it.

Offering a five-course tapas menu, guests begin with an antipasto platter before being served the delicious pearl meat ceviche spoon, followed by lamb kofta, steak or crispy skin salmon, and a medley of desserts to finish.

“Arrive just before sunset and once the sun goes down, you have the entire beach to yourselves,” says Jaimie.

Catering from two to 30 people, these boutique pop-up picnics are incredibly intimate, and ideal for special occasions such as engagements, birthday celebrations, or even small weddings.

“When it’s the big events we’ve gone as far as to have musicians on the beach – drummers, fire dancers, belly dancers. It can be custom to whatever they want,” says Jaimie.

Set up with comfortable cushions and bean bags, you'll never want to leave.

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