Chef Justin Hughes concept for Oscars at Guildford Landing is to use the freshest, tastiest produce, show the different ways it could be cooked and make it as enjoyable and accessible as possible.
WHEN a passion for food couples with a wealth of experience and a desire to provide the finest quality local produce, the result is Oscar's at Guildford Landing.
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New to the Perth restaurant scene, Oscar's is the culmination of a lifelong involvement with food for Justin Hughes, his father Tony, mother Gail and their business partner Drew Tennant.
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There are not many restaurants that can give you the true paddock to plate experience, but at Oscar's, the Gwamby lamb featured on the menu really does come from Tony and Gail's front yard.
Having a property in the picturesque Avon Valley, in some of the most fertile farming land in the State, led to a partnership between Tony and Gail Hughes and their neighbours, the Wallaces.
Toni Wallace, with three-year-old daughter Lexi and husband James holding Wrenlee, five months, with some of the lambs they produce in their feedlot. Mr Wallace is the fourth generation of the Wallace family to farm at Gwambygine.
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Bill Wallace, wife Karen, their son James and his wife Toni lease some of Tony and Gail Hughes' land for their prime lamb enterprise.
The Wallace family has operated a Texel stud since 1996, utilising its Texel genetics with White Suffolk genetics to breed lambs for their feedlot.
Bill Wallace said the whole partnership with the Hughes came about after a conversation Tony had with Karen while she cut his hair and the rest, as they say, is history.
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Mr Wallace said it was serendipitous that at the time he had a feedlot full of lambs and the negotiation was simple.
We run Texels and White Suffolks, so the lambs that are going through the feedlot and into the restaurant are either Texel, White Suffolk or a combination of the two breeds.
You can notice the difference in flavour with a pure Texel and the eating quality of the White Suffolks is well documented and proven.
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The past five I sent through three weeks ago were a total of 142kg dressed for the five lambs and they were only score 2, so I am able to supply the Hughes with a lamb that is not fat, so they are getting a better yield out of it.
The partnership sees the Wallaces supply five lambs every two weeks for the restaurant, taking the lambs directly to the abattoir in Corrigin before the carcases are then transported to Oscar's in Guildford.
The providence of the lamb is an integral part of the philosophy of Oscar's, being able to share the knowledge with diners as well as know and trust the quality and supply of a local product.
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Everything on Oscars food and beverage menu is sourced from Western Australian growers and producers and it is meant to be shared.
For the Wallaces, their involvement is not just about convenience, they also have a commitment to supply the best quality lambs possible so that Oscar's customers get to experience the same flavours and attributes.
Having Gwamby lamb on the menu is a way to identify the meat, where it comes from and why it is distinctive, Mr Wallace said.
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The whole philosophy at Oscar's is sharing - whether it is sharing in the literal sense where all the dishes are designed to be ordered for the table not individuals - or the overtures of sharing the passion for creating amazing food and finding the freshest and tastiest ingredients from their own clean green State.
With providence being one of the most defining factors for consumers, even more so with the effects of the pandemic, you cannot get more home-grown than the food on offer.
Knowing where the star dish of the 'whole lamb' comes from, it is time to discover more and immerse in the preparation of the delectable food being plated up by chef Justin Hughes.
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The reason behind the total order of five lambs is due to the size of the specialised cool room installed in the restaurant's kitchen.
The cool room runs at a very specific 75 per cent humidity, which is perfect for dry ageing and storing meat and which is widely known and common for beef, but not lamb.
Hanging the meat also allows the flavour to develop in a way that stops the metallic taste from fresh blood and makes it better more palatable, in my opinion.
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We don't want the exposed meat to dry out in the literal sense so we utilise fat from other parts of the carcase that we wouldn't normally use, render it down and paint this over the exposed areas, such as the loin to stop them from drying out.
This concept allows them to use nearly the whole carcase in a sustainable way, and with less waste - including using all the bones to make their stock.
Providing fine dining level food is his wheelhouse, but he wanted to make it accessible for everyone and to highlight the amazing produce from WA, such as the Gwamby lamb.
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Oscars menu changes to accommodate seasonal variations and availability of vegetables, but it has something for every taste and it can cater for dietary requirements.
The way we have sourced it directly from the farmer ourselves with no middle man, the way we have used all the different cuts and different cooking methods - but at the end of the day it is just a big plate of food everyone can enjoy.
He said the concept was to have the freshest, tastiest produce, show the different ways it could be cooked and make it as enjoyable and accessible as possible.
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Highlighting their commitment to obtaining and using the freshest local produce available, Oscar's grows its own herbs onsite, while Mr Hughes said the only thing they used within the restaurant that was not directly grown or made in WA was the vinegar, which was Australian vinegar, but he cannot find a local source.
Another menu item directly sourced from the Wallaces, is fresh WA grains, namely barley, wheat and oats, while the local saltbush comes from a farm at Merredin.
Mr Hughes said WA was lucky to have the best produce available and this meant they were able to source fresh seafood as well vegetables.
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The dry ageing of the lamb is not the only thing they do differently - Oscar's produces its own sausages, without additives, that also get hung to dry in the cool room.
Sharing the experience with their customers has also become part of the holistic approach at Oscar's, with patrons able to take a tour of the kitchen and see the wood barbecue set up, the cool room and other elements of the cooking processes.
The aim has had a two-fold effect on diners, making people more aware of where their food has come from and also the different ways in which it can be prepared.
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It is the first time I have created a menu without compromise and the feedback from the customers and our growers has been fantastic.
The drinks menu is also stacked with WA wines and spirits, with Tony Hughes saying they had a very strict idea that they would not stock any wines or spirits from companies which had their own restaurants/distilleries in the Swan Valley.
Their 'whole lamb' plate is sure to please anyone who orders it for their table and includes: shank slow braised for 12 hours, shoulder braised for 14 hours, belly confited for 12 hours, leg slow roasted in a water bath at 64 degrees for eight hours and finished on the char grill and anything from loin, fillet and rack grilled straight over the wood-fired grill.More than 80 of the world’s most influential and respected food and wine VIPs will arrive in Australia early in November to take part in a country-wide gastronomic tour and gala dinner aimed at whetting the appetite of international travellers.
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The culinary who’s who – which includes food and wine writers, broadcasters, authors, critics, reviewers and bloggers as well as celebrity chefs, TV personalities and outspoken columnists from across the globe – was announced by Tourism Australia as part of its Restaurant Australia campaign.
Through their broadcast audiences, readerships and social media channels the influential guest list commands an international reach of more than 400 million fans and followers.
Tourism Australia Managing Director John O’Sullivan said each of the guests had ‘earned their place at the Restaurant Australia table’ based on their international influence, reach and ability to inspire consumers in Australia’s most important international tourism markets.
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“As guest lists go I think you’d have to go a long, long way to compile a more impressive line-up of truly global food and wine influencers, ” Mr O’Sullivan said. “They’ll get to sample our country’s finest culinary experiences and then join us at MONA in Tasmania on 14 November to take their seat in what promises to be the most extraordinary dining room on earth.
“Through this epic journey these international, gastronomic VIPs will meet the people, visit the places and sample the fresh produce which make our food, wine and culinary