This June, culinary enthusiasts and food lovers across Western Australia are in for a treat. The West Australian Newspaper’s renowned “Plating Up in WA” pullout is back, and this time it’s shining a spotlight on one of the most intriguing ingredients making waves in the culinary world: Australian black lime. Among the standout features is East Perth’s acclaimed restaurant, Art of Seafood, which has masterfully incorporated this unique citrus into their menu.
The Allure of Australian Black Lime
Australian black lime, also known as dried lime or loomi, is a small citrus fruit that undergoes a drying process until it turns black. This ingredient is cherished for its complex, smoky, and tangy flavor profile, adding an unexpected depth to both sweet and savory dishes. With its origins rooted in Middle Eastern cuisine, black lime is now being grown and produced right here in Western Australia, and being embraced by Australian chefs who are keen to experiment with exotic ingredients and global flavours.
Offgrid Farm in Gingin: The Heart of Black Lime Production
The journey of Australian black lime begins at an offgrid farm in Gingin, the only producer and grower of black lime in Australia. This sustainable farm is dedicated to cultivating the finest black limes, employing environmentally friendly practices that ensure the highest quality and flavour. The farm’s commitment to sustainability and innovation makes it a pivotal player in bringing this exotic ingredient to the forefront of Australian cuisine.
“Plating Up in WA”: A Culinary Celebration
“Plating Up in WA” is an annual feature in The West Australian Newspaper, dedicated to showcasing the best of Western Australia’s vibrant food scene. This special pullout provides readers with insights into local ingredients, innovative recipes, and the talented chefs who are redefining the region’s culinary landscape. This June, there is a segment on Australian black limes, highlighting its versatility and the creative ways it can be used in cooking.
Art of Seafood: A Culinary Gem in East Perth
One of the restaurants leading the charge in the use of Australian black lime is Art of Seafood in East Perth. Known for its fresh, locally sourced seafood and innovative dishes, Art of Seafood has incorporated black lime into their menu in ways that both surprise and delight, as part of the exciting “Plating Up in WA” feature in The West Australian Newspaper.
Signature Dish: Fremantle Octopus and Shark Bay Scallop Carpaccio
Art of Seafood is showcasing an exquisite dish that perfectly embodies the innovative use of Australian black lime: Fremantle Octopus and Shark Bay Scallop Carpaccio. This dish features black lime gel and a medley of other premium ingredients, creating a feast for the senses that is both gluten-free and dairy-free
