Kiren Mainwaring began his cooking career in Wales, UK where his passion for local and wild produce began. His philosophy of using only fresh and organic produce is premiered throughout a degustation menu in his newest East Perth venture called Co-Op Dining, following the success of highly awarded Swan Valley restaurant, Dear Friends.

Co-Op Dining is a forum to promote Western Australian produce including indigenous, wild foraged foods, wines and beverages. The format we use for this is a degustation dining experience ever changing to the specific seasons. The focus is to provide an innovative dining experience with a view of promoting our great state. Our restaurant in its first year was awarded a star and number 84 in Australia from the esteemed publication the Gourmet Traveller Restaurant Awards 2013/14, Two chef hats in the Australian Good Food Guide, a star in the West Australian Good Food Guide and best new restaurant by the Restaurant and Catering Industry Awards. We were also awarded a 17/20 score from The West Australian food writer Rob Broadfield, putting it among only a select number of restaurants in Western Australia. This was all awarded using only the great produce grown and reared in Western Australia!

CHARRED CORN WITH FRESH CRAB, SEAWEED & SANDALWOOD NUT GRANOLA & FERMENTED BEAN CURD SERVES 4

Ingredients

Fresh Crab Meat …………………………… 200g

Fermented Bean Curd ………………….. 150g

Unsalted Butter …………………………….. 1tbsp

Corn on the Cob, boiled and cooled …. 1tbsp

Seaweed and Sandalwood Nut Granola. 1tbsp

Salt and Pepper ………………………………2tbsp

Yuzu Juice

Method

1. Finely dice the fermented bean curd and place in a saucepan. Add butter and cook gently until the bean curd is starting to break down.

2. Take bean curd butter off the heat and blend in a food processor until smooth.

3. Slice down the cobs of corn gently trying to keep the corn in long slices; arrange on the plate.

4. With a gas torch char the tops of the corn.

5. Sprinkle the crab and granola over the corn; finally dress the dish with the fermented bean curd butter.

6. Finish with a squeeze of Yuzu juice.

RAW AMI EBI WITH ROASTED SANDALWOOD NUT DASHI, TOMATO WATER & PICKLED TOMATO

Ingredients

Prawns …………………………………………. 200g
Roasted Sandalwood Nuts………… ½ cup
Fresh Dill………………………………………… 20g
Fennel Tops – fresh………………………. 20g
Tomato peeled & finely diced…… 500g

Tomato Water (makes 200ml)
Tomatoes………………………………… 4large
Basil Leaves…………………………….. 1cup
Coriander………………………………… ¼ cup
Parsley……………………………………… ¼ cup
Onion………………………………………. 1 large
Garlic……………………………………….. 2 clove
Rice Vinegar…………………………… 35 ml
Sea Salt…………………………………… 2tbsp
Dashi Stock……………………………. 200ml

Pickling Liquor
Rice Vinegar………………………………… 1L
Purified Water …………………………….. 1 ½ L
Sugar ……………………………………………… 8 tbsp
Black Peppercorns ……………………… 1 tbsp
Black & Yellow Mustard Seeds………. 1 tbsp

Method

Tomato Water

1. Line a fine-mesh sieve with cheesecloth; set over a large bowl.

2. Pulse tomatoes, basil, coriander, parsley, onion, garlic, rice vinegar, and salt in a food processor until coarsely chopped.

3. Transfer mixture to prepared sieve. Cover and chill at least 12 hours. (Do not stir or press on solids, or tomato water will be cloudy). Discard solids; add the dashi stock, cover and chill.

Pickling Liquor for Pickled Tomatoes

1. Add all the ingredients to a saucepan; bring to the boil then reduce heat and simmer for 2 minutes.

2. Add the peeled diced tomatoes to the mixture and pickle overnight.

Pickling Liquor for Pickled Tomatoes

1. In a bowl place 2 tbsp of the pickled tomato.

2. Chop the dill and fennel tops and add to the bowl; grate the roasted sandalwood nuts over the pickled tomato with a micro plane.

3. Peel the prawns leaving the head and tail on and place on top of the tomatoes. Finally pour the tomato water over the top.

YUZU AND JERSEY MILK CURD IN HEIRLOOM TOMATOES WITH ROASTED SANDALWOOD NUTS

Ingredients

Yuzu Jersey Milk Cheese ………………. 200g
Heirloom Tomato …………  4 large
Roasted Sandlewood Nuts …………………….. 150g
Assorted Fresh Herbs, chopped finely……………….. 1 cup

Yuzu Jersey Milk Cheese
Jersey Milk, full fat ……………………… 1L
Yuzu Juice, fresh …………………………….. 75mL

Method

Yuzu Jersey Milk Cheese

1. Place the milk, yuzo juice and salt in a medium saucepan over a low heat. Place a thermometer in the milk and heat the milk to 80°C.

2. Remove from heat and leave to cool to room temperature for 2 hours.

3. Double-line a colander with muslin. Ladle the cooled mixture carefully into the lined colander set over a bowl and leave it to drain for 1 hour.

4. Hang the muslin in the fridge (with a bowl underneath to catch any drips) and leave it to drain further then use straight away.

Assembling the Dish

1. Skin the tomatoes and scoop out seeds .

2. Fill the centre of the tomato with the cheese, place on a bed of the finely chopped herbs and grate the roast sandalwood nuts over the top to garnish.