Paddock-to-plate dining trail

Olio Bello

To describe Olio Bello as an olive farm would be to understate the scope of the Cowaramup property. Three hundred and twenty acres. Ten thousand olive trees. Fourteen different varietals. And one of the most awarded producers of organic extra virgin olive oil in Australia. Because oils ain’t just oils. Climate plays a huge role, and the purity of the Margaret River Region is the recurring theme through all small farms and producers in the South West. Clean ocean. Sea air. Good soil is treated, as is the case for Olio Bello, organically, to ensure the groves are cared for to the best advantage. The immediate cold press of picked olives ensures the ultimate expression of fruits that originate from all corners of the Mediterranean – varietals have been sourced from Greece, Spain, France, and Italy, which means blending time offers limitless choice in creating oil character. The farm café offers a paddock-to-plate experience, while on-farm bungalow accommodation takes the idea of glamping to another level.

The Farm House Margaret River

Everyone in Margaret River knows what it means when you say ‘Arkady lamb’. Think pristine landscape at the head of the Blackwood River. Single-flock, single-farm lamb raised on grassy creek lines and legume pastures. A joint venture of regional wine industry pioneer and original Cape Mentelle founder, David Hohnen, and third-generation farmer, Colin Houghton, The Farm House is an artisan butchery and smokehouse producing some of the region’s finest meats and smallgoods. Natural foraging is a philosophy, as is the nose-to-tail use of animals, which means not just beautiful lamb shanks and crackling-perfect pork shoulders, but charcuterie and smoked meat goods that are a byword for quality and flavour. There is no direct access to the Farm House pastures, though the Walsh & Sons cellar door on Caves Road offers insight into the unique Farm House story, as well as an array of meats for purchase, alongside tastings. This is primary produce that offers just another way to eat into more of the Margaret River story.

Voyager Estate

Growers first, makers second. That’s the ethos behind Voyager Estate, which was awarded Regional Restaurant of the Year in 2025 by the WA Good Food Guide. “Source thoughtfully, cook respectfully, and present beautifully” is how Head Chef Travis Crane phrases his culinary approach, standing by a paddock-to-plate philosophy. To create progressive dishes intimately tied to their place, Voyager work with what they can find and forage from their Estate. What they can’t grow in their organic kitchen gardens, they source from like-minded local producers who share their deep respect for the land. The wine-focused menus evolve with key seasonal milestones in the vineyard. The ‘snack’ preceding each lunch is always garden-grown – the fact that it changes daily allows Travis to reliably source this aspect from the estate’s own property.

Leeuwin Estate

Polish and support of local producers come together in a paddock-to-plate experience that sits well within Leeuwin Estate’s artful ethos. Breakfast begins on site with Brut and a taste of the gourmet produce whose makers you’ll get to know better in a journey through the local area; producers of meats, fish, and sustainably grown vegetables that will give you their stories alongside the produce forming the basis of your lunch. While the chefs are preparing your dishes, tour the Leeuwin Art Gallery of Australian artworks, some of which feature on the winery’s iconic ‘Art Series’ labels. A tutored tasting of five Leeuwin Estate wines accompanied by West Australian delicacies precedes the three-course lunch paired with Art Series wines.

Glenarty Road

Long-term planning is the norm at Glenarty Road, where food is given its time to grow and treated with reverence. Lamb is big here; owners Sasha and Ben run around 2,000 of them. The pigs used to clean up on the 200-acre property might feature on the menu as well, in the shape of delicious small goods. Nothing goes to waste. Vegetables grown on the plot are transformed into seasonal centrepieces – eggplant cooked over open flame might be paired with sheep curd and mint za’atar, while cauliflower will join spinach in a South West style Waldorf. Chef Jess Widmer works magic with the charcoal woodfire grills, while the very, very seasonal menu changes from day to day. A visit is always a surprise. And always a fresh taste of the best this region has to offer.

de’sendent

Running the new incarnation of the prized Arimia Estate, de’sendent owners Ann Spencer and Executive Chef Evan Hayter are determined to share their dining philosophy and unwavering dedication to quality produce with diners. Evan is deeply passionate about where his ingredients come from, and how they are grown and reared and ensures they are from suppliers who share his ethos.  The kitchen works with Augusta abalone, full-blooded Margaret River Wagyu beef, line-caught fish and Pemberton marron, plus a diverse wine list that showcases premium local, national and global wines to complement the calibre of the food.

The Margaret River Truffle Farm

Adding a whole new meaning to paddock-to-plate, The Margaret River Truffle Farm’s seasonal (June-August) dig-deep-and-eat experience invites you along the hunt before a truffle-centric lunch. Beneath the surface of the farm’s seven hundred truffle-inoculated oak and hazelnut trees, rare black winter truffles are developing, and owners Ben and Charmaine Warner’s eager-to-please Labradors are determined to find the delicacies. The experience starts with the hunt, where Ben will dig deep into the history, biology, and life cycle of truffles while sampling The Farm’s products. Once their Labradors have called time on the hunt, enjoy a seasonal, regionally sourced four-course lunch designed to showcase the diversity of truffles.

Yarri

At Yarri’s core are two 600 sqm organic and biodynamic kitchen gardens in nearby Wilyabrup, shaping a menu that evolves constantly in harmony with the Noongar seasons. What can’t be grown on-site is sourced as locally as possible, with a commitment to using strictly Western Australian producers – from Shark Bay prawns and Albany oysters, to local wines from Snake + Herring.

Championing a “grow what we can, source close otherwise” ethos, Yarri celebrates the people, produce and overall local landscape. The result is a dining experience that feels grounded despite changing frequently with what’s best in season that week – an authentic taste of the region, just moments from the coast.

Mr Barval Fine Wines

Unable to resist the urge to reconnect with their past as owners of acclaimed, hyper-local Tasmanian restaurant Van Bone, Rob and Kellie have started to bring the paddock-to-plate experience into Mr Barval. Focusing on Italian-style produce to work within the Mr Barval Italian heritage for both the cheeseboards and the new food van, Cibo, they’ve started a market-style, 1-acre vegetable garden within their home block vineyard.

The next step is a paddock-to-plate monthly dinner series, operating two nights a month for up to 15 guests per meal for a memorable dining experience. They’ll be championing our own grown produce, serving the best of what the South West can offer, all paired with the beautiful Mr Barval wines. We have a feeling they haven’t stopped yet and are excited for what else is in store.