25/04/2006 - 22:00

Moore River olives a premium product

25/04/2006 - 22:00

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The Moore River area is the state’s hottest property in the olive game, with sales of premium olives continuing to climb and the diversification of the products from the region finding new markets in Australia and overseas.

Moore River olives a premium product

The Moore River area is the state’s hottest property in the olive game, with sales of premium olives continuing to climb and the diversification of the products from the region finding new markets in Australia and overseas.

As a celebration of the olive growing season, the Moore River olive harvest dinner will be held on Saturday May 13 to mark yet another successful olive vintage in Moore.

Brother Frank Donohoe of the Bindoon Catholic Agricultural College has designed a special tour of the olive grove and pressing facility on premises to be followed by a three-course meal highlighting the region’s favourite export.

• • •

Diners at the Sheraton Perth look set to gain what Bali has lost, as new chef de partie, Lelok Arsana, joins the team.

A Balinese native, Mr Arsana has recently joined the team at the Sheraton and will consult across all of the hotel’s kitchen divisions, particularly Monterey’s Brasserie.

Mr Arsana cut his teeth at the Bali Hyatt before working at the Hyatt in Canberra, but has also worked in kitchens in Parliament House in Canberra.

He plans to immediately inject some of his cultural influence into the flavours of the Sheraton, planning some Balinese-style dishes to find homes on the menu as well as work some Balinese ingredients into other areas of the menu.

Expect to find soup ikan, pepes ikan and Bali rendang on the menu at Monterey’s Brasserie in the next few weeks.

Traditional ingredients such as chillies, galangal, lemongrass, Thai basil, palm sugar, turmeric and his own recipe for bumbu (a spice mix) are set to find new uses at the Sheraton.

Many of these ingredients can be sourced from WA, while some of the more authentic items will need to be imported.

It is hoped Mr Arsana’s employment will boost the Sheraton’s slice of the growing Asian tourist and business market, particularly those travelling from Indonesia.

Similarly it is hoped his skills will broaden the culinary horizons of domestic travelers.

Mr Arsana is very much at home in Perth, where the climate is conducive to growing the fresh ingredients required for his recipes.

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