WA's best wins world acclaim
One of Australia's most successful chefs is showcasing WA's finest fresh produce to discerning diners in Asia because he rates it among the best in the world.
WA-born, Hong Kong-based chef Shane Osborn is full of praise for Australian produce, including beef and lamb and ingredients from his home State, particularly truffles and yabbies.
"When the truffles are in season from the Wine and Truffle Company down in Manjimup - their truffles for me are probably some of the best in the world," he says.
The Michelin-starred chef uses the fresh produce at St Betty restaurant in the International Finance Centre mall on Hong Kong island, overlooking Victoria Harbour.
Osborn, who was the first Australian to receive not just one, but two prestigious Michelin stars during his time at Pied a Terre restaurant in London, is among top chefs tantalising the tastebuds of diners in Asia with WA produce. Others include Sydney-based Japanese chef Tetsuya Wakuda, whose Singapore fine-dining establishment, Waku Ghin, uses seafood and wine from WA.
Some of the world's best chefs - including Noma owner Rene Redzepi, whose restaurant in Copenhagen is rated the best in the world - sampled the finest WA ingredients when they visited the State at the inaugural Margaret River Gourmet Escape last year.
The event was such a hit that it will return in November, once again attracting chefs from top restaurants.
Event director Naomi Wilson said Gourmet Escape had gained international recognition, "cementing WA and the Margaret River region as a true food, wine and travel destination".
Chef Andre Chiang, whose eponymous restaurant in Singapore was recently voted the fifth-best in Asia, says he was impressed by the ingredients he used at Gourmet Escape during his first visit to WA, including abalone and marron.
Chiang says he foraged for wild herbs with fellow chefs Redzepi, Alex Atala (D.O.M) and David Chang (Momofuku) and used the herbs with great success at Restaurant Andre, much to his clients' delight.
Osborn led a press trip to WA a couple of years ago, travelling with five journalists from Britain, through the South West.
"We went down to Margaret River, Augusta and Denmark looking at all the food and wine," he says.
"So we're using as much (produce) as we can from that region."
Osborn says Cape Lodge executive chef Tony Howell is a "great guy". The South West-based chef shares Osborn's passion for produce grown in the West - Howell also rates it among the best in the world.
In his role as one of the Friends of Australia for Tourism Australia, Howell has used delicious food to lure tourists to WA and boost the profile of the State's producers.
"Whenever and wherever I can I promote Australia, but I can't help that I'm a bit biased so I promote the hell out of WA because, let's face it, WA is the best place in the world," Howell says.
Osborn prefers to move around. After close to 20 years in England, he caught the travel bug again and knew it was time to move on, this time with his wife and children.
"I always knew that Pied a Terre wasn't the lifelong restaurant for me - it was a stepping stone to do something different.
"I love London, it's a great city, but I don't want to live the rest of my life there.
"I've got two young kids and I want a better quality of life for them."
The family travelled for 10 months as part of a "fact-finding mission" and settled in Hong Kong in April, 2012.
"Asia was the place I was really wanting to move to. I was kind of hoping either Hong Kong or Singapore was going to be the city for me - it's where the money is. I wanted to challenge myself."
Osborn expects to remain in Asia for "between 10 and 20 years and "then go and live somewhere else".
Alan Yau, Osborn's Hong Kong backer, is the founder of Wagamama, the hit noodle bar franchise that has gone global and is in WA.
St Betty has been described as Yau's "first baby in Hong Kong". The acclaimed restaurateur describes Osborn as "someone who can consistently deliver".
Source: The West Australian, 19 April 2013
