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Wine voices: Seth James, Executive Chef, Wills Domain

“When we put together a menu it’s more a reversal, being a winery restaurant: sitting down looking at the wine with Bruce (the winemaker) we’ll go over the wines. Bruce has a wealth of knowledge.”

“When we come up with a dish I’ve got the wine in the back of my head and what we need to do. Once the dish is up we sit down with different vintages and styles and then we see what we need to take out. The wines change so it’s always evolving. There’ll be Darren (owner), the cellar door manager, someone from the floor, the sous chef and me. We sit down and talk about the wines. Multiple palates are better than one.”

– Seth James, Executive Chef, Wills Domain

Image: Sarah Hewer

Max Brearley

About Max Brearley

Max Brearley is a food writer, critic, consultant and host working with The Australian, The Guardian, Halliday, Margaret River Gourmet Escape, Truffle Kerfuffle, Conde Nast Traveller and delicious. to name just a few. A passion for a good yarn and great produce has seen him forage for native foods in the north west of WA, follow abalone from ocean to plate in the south west and dig for black truffles in the towering Southern Forests. He’s also been known to cast a critical eye over a meal or two for The Australian’s annual Hot 50 Restaurants and delicous., as well as producing written, visual and event content for organisations across Australia and globally.

Whilst a proud Yorkshireman; he’s been moving south for much of his life. Relocating from London to Perth in 2012, a move to the southwest soon followed, where life girt by sea and vines is more than agreeable.

Instagram: @max_brearley / Twitter: @maxbrearley / Web: maxbrearley.com

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