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During the Australian Spring starting this September, COMO The Treasury will be offering the ‘Wildflower Experience’ – a culinary journey through the area’s freshest local indigenous produce, traditionally signified by the blooming of Western Australia’s native wildflowers.

Wildflower - Southwest marron, native river greens, puffed seaweed, avocado and head cream

Wildflower – Southwest marron, native river greens, puffed seaweed, avocado and head cream

 Western Australia is home to over 12,000 species of wildflowers, many of them unique to the state. Birak, Bunuru, Djeran, Makuru, Djilba and Kambarang are the six seasons of the indigenous Noongar calendar. The Noongar people ebb and flow with the changes of Western Australia’s environment, letting nature guide them and the seasonal changes observed in these flowers have been used for many thousands of years by indigenous tribes to determine which plants are ripe for eating.

 Guests will be given a guided indigenous heritage tour to showcase the different species of wildflowers and how the tribes used these to forage for food. They will also enjoy a five-course tasting menu designed by Executive Chef Jed Gerrard, showcasing the best of this seasonal produce. The meal will be paired with our sommelier’s selection of fine wines from Western Australian wineries.

Wildflower Canapes

Wildflower Canapes
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The concept for Wildflower comes from a farmer-and-forager-driven menu of dishes revolving around the indigenous six seasons. The creation of every dish at Wildflower celebrates the local produce available throughout the year, with dishes such as southwest marron (a freshwater crayfish native to WA) paired with native river greens, puffed seaweed, avocado and head cream. Wildflower’s signature dish of Arkady lamb is wood grilled on a custom-made grill and paired with artichoke, salt bush, peppermint tree cream and malt oil.

Chef Gerrard and his team forage for native herbs such as samphire, saltbush and barilla in Perth’s wetlands, and utilise produce sourced fresh from Wildflower’s on-site ‘urban cultivator’ and rooftop beehives producing ‘Wildflower honey’. Ingredients such as eucalyptus, finger limes and pepperberries are incorporated into the menu, resulting in dishes that highlight the best of Western Australia and an experience that is unapologetically and uniquely WA.

Wildflower - SHARK BAY BLUE SWIMMER CRAB. hand pickled, preserved daikon, apple, eucalyptus, finger limes

Wildflower – SHARK BAY BLUE SWIMMER CRAB. hand pickled, preserved daikon, apple, eucalyptus, finger limes

The Wildflower Experience also includes a two-night stay at COMO The Treasury. The package which costs AUD 1,950 (based on two guests sharing) includes two nights in a Heritage Room, a ‘Cape Arid’ welcome gift, a picnic lunch hamper, an indigenous heritage tour of Kings Par, and a five-course tasting menu at Wildflower including paired wines

The Wildflower Experience is valid from September 1st to November 30th 2017.