Rob Broadfield’s best restaurant dishes from the 20th to the 11th
With 5,500 restaurants, cafes and pubs in Washington state, producing nearly a million individual dishes, this top 20 list is the best of the best.
Today, West Australian brings you the best of all, 10 to one.
These dishes embody the best of WA dining across the price range and dining styles.
These are the essential dishes that keep the promise of WA products on the plate.
If there’s one takeaway from the list, it’s that the best are all about the local.
Rob Broadfield delivered his top 20 delicious (but questionable) meals served by restaurants across the state. But did our food critic get it right?
Find out how to express yourself in our popular poll below.
10 Chopped broccoli salad with toasted grains, nuts and sheep’s feta. $ 9 / $ 17. Petition kitchen.
This isn’t the first time this brilliant salad has appeared on this list and we believe it won’t be the last. Within a week of the petition opening three years ago, the broccoli salad was all everyone was talking about and the hoo-ha hasn’t died down. The salty and creamy bite of the feta, the crunch, the earthy side and the smoke of the nuts and seeds and the just blanched broccoli is a vegetarian’s dream dish.
9 Linley Valley pork belly with macadamia crusted pork tenderloin and pork cheek pie. $ 42. Clarke of North Beach.
Stephen Clarke is proof that traditional French training and chic cuisine (Clarke cooked for the royal family) is not dead yet. Clarke has somehow managed to navigate the vagaries of modern food fad to prepare traditional dishes with glaze, guided by simple and exquisite gravy and meat cuisine. This pork dish is Clarke’s best: elegant, smart, classic and rich in flavor. As good as the pork is, the smoked mashed potato filling will have you thinking naughty thoughts. It’s really nasty.
8 Black cod miso. $ 49. Nobu, crown of Perth.
It is not for nothing that this simple dish is the world’s most famous fish plate and the most copied dish of the last quarter of a century. It is quite simply – with an emphasis on simply – one of the world’s favorite dishes. Four ingredients – a marinade of sake, miso, mirin, and sugar – are enough to elevate Nobu cod to the top of fish cooking.
7 Kibbeh nayeh kingfish with wheat, cos and mint. $ 21. Propeller, North Fremantle.
Propeller has made a name for itself in a unique corner of the market: Oz-Mod North African Turkish. Chef Kurt Sampson has a knack for these flavors in a ‘traditional-meets-modern’ style that is authentic, modern and exciting. Kibbeh nayeh is typically and traditionally a Levantine tartare-type dish made from raw and chopped lamb, camel or goat cheese. Sampson turns it on his ear with chopped local kingfish, while retaining the authenticity of the Middle Eastern flavors and textures of cracked Bulgarian wheat and mint. He’s a real plate licker.
6 Rabbit risotto braised with viognier, bacon and wild fennel. $ 39. Millbrook Winery, Jarrahdale
This is not the first time that we have been delighted with this dish, but the weight of the ingredients and the highly perfected technique make it a must. Chef Guy Jeffreys’ menu changes regularly with the seasons and the abundance of massive demand from his vegetable garden. His rabbit risotto is such a hit, it’s the only dish that can’t be taken off the menu. Jeffreys manages to make one of the driest meats – rabbit – chewy, sweet and rich. To the impeccable vegetables are added a superb broth, good Parmesan and good bacon.
5 Caramelized beef ribs with green legs salad and nahm jim. $ 32.50. Typika, Claremont.
Chef Typika Benny Suwarno is one of the best chefs you’ve never heard of. Its Asian cuisine is a clever blend of Southeast Asian ingredients and flavors with an incendiary punch, sublime balance and addiction to food. Its slow-braised sweet and buttery prime rib is rich, silky, and lemongrass flavored, and paired with an astringent coconut vinegar-based sauce and a crunchy and crispy green paw salad with a tangy and sour dressing. -nahm jim.
4 Bistecca alla Fiorentina in a sea salt crust. $ 94. Santini, Perth.
There are a lot of great steaks in P-Town. But for the operatic levels of bravery cooking and the effects of smoke, flames and char on superbly dry-aged meat (45 days), nothing beats Santini’s next level of Fiorentina. What is that? A well crusted 800 g T-bone, charred over coals while being anointed with olive oil using a rosemary brush. It will feed three to four people, depending on your hunger, but there are stories that the monster chop was approached and crushed by a single guest. Urban legend? We think not.
3 Cuttlefish ink risotto with bacon, chili and cilantro. $ 32 / $ 48. Rockpool Bar & Grill, Crown Perth.
The best steaks in Perth? To verify. Great fish cuisine? To verify. Sides worthy of drool? To verify. We love everything, but in one corner of Rockpool’s menu is a squid ink risotto that is a serious contender for Perth’s best. Properly wet and loose, it’s darker than Wil Anderson’s humor and salty like a sailor’s song. And it has the required creamy, starchy sauce that comes only from the slow emulsion of broth and there are no shortcuts for it.
2 Pork, eel, eggplant, miso. $ 38. Vasse Félix, Margaret River.
How can a dish be delicate and robust at the same time? When it’s Chef Brendan Pratt’s slow-cooked, charcoal-grilled, brined pork neck, paired with eel emulsion, grilled green garlic tops and flavors of shoyu, smoked eel, vinegar. rice and smoked eggplant and black garlic garnished with breadcrumbs from the Vasse Charcuterie and Charcuterie Program.
1 Pulled duck, turmeric rolled wafer. $ 17. The Standard, Northbridge.
Chef Chase Weber, on the left, could braise a sweaty sports shirt in used sump oil and we were still crawling over broken glass to eat it. He’s one of Perth’s most innovative chefs and although he ticks all the hipster, mec-food boxes of explosive flavors and daring cultural mixes, he’s also one of the great geek chefs with a look of steel on balanced ingredients, precise cooking, sharp technique, appropriate ingredients and pleasure. Its turmeric “wafer” is an Asian pancake made with a mixture of tapioca flour and potato starch, lime juice and fresh turmeric, which gives the pancake its vibrant yellow hue. It’s rolled with five-spice braised duck thigh meat, grated and mixed with a salad of mint, cilantro, bean sprouts and a sweet and sour vinaigrette. It is wrapped in the pancake warmed with duck fat and topped with tamarind caramel and fish sauce, roasted peanuts and sliced chili.
From $ 1 entrees to nearly $ 100 worth of steak, Rob Broadfield has delivered his top 20 delicious (but questionable) meals served by restaurants across the state.
But did our food critic get it right?
We want to hear from you on your favorite dish. Where did you get it, what was it and why was it so good?
You can let us know by sending us a message in the inbox on the @thewestaustralian Facebook page, or by sending an email of your choice to [email protected]
Then check out Weekend West to see if your choice made the poll.