Paddock to Plate Dining Trail

The importance of eating local and ensuring efficient use of everything that is harvested from the land has become a major theme in recent years with the global food sustainability drive. This is what paddock to plate is all about. It is a philosophy that focuses on minimising human impacts on the environment and preserving the natural and environmental resources through efficient use.

This philosophy has become popular in the Margaret River Region as everyone from farmers to restaurateurs seeks to ensure efficient use of resources and prevent any form of waste in the environment.

As a visitor, you get the chance to witness this philosophy in practice and experience what paddock to plate means in Western Australia. A tour of wineries, farms, and restaurants gives you a good glimpse of what it means. The trails cover the whole Margaret River Region, and major stops along the way include:

Arimia

This is a restaurant that operates by the paddock to plate practices. Visiting the restaurant gives you a full idea of what this philosophy means. Located off the grid, the primary rule here is that it only cooks what it grows. Everything is operated organically or through sustainable energy. Solar powers the restaurant and pigs serve as weed control as well as meat. Maroon and trout can be found in abundance in the waterways here, and they are served at the restaurant table. The menu shows the creativity of the chef and staff as locally sourced food are combined to make delicious dishes.

Olio Bello

This 320 acres property consists of ten thousand olive trees with fourteen different varieties. The farm produces some of the best Australia’s organic extra virgin olive oil and the awards it has shown how valuable its contributions truly are. Olives picked are immediately cold-pressed to ensure the best results possible and the environment boasts of good soil and clean air.

Margaret River Venison Farm

Don’t be surprised if you run into deer or roos while on the way to this farm. It has achieved almost iconic status as one of the biggest producers of farmed venison, a food high in protein and low in energy and fat. While the farm might have achieved international status, the paddock to plate ethos still operates, and no parts of the animals killed are allowed to waste.