WA inspires Curtis Stone’s new menu, TV series

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AUSTRALIA, January 24 ,2019 – Dishes influenced by the fresh flavours and produce of Western Australia are on the menu at Curtis Stone’s Los Angeles restaurant Maude, as part of a State Government supported promotion through IMG, the event organisers of the successful Margaret River Gourmet Escape.

As part of IMG’s agreement, WA locations, produce and producers will also star in a new television series hosted by the internationally renowned chef. Stone recently visited WA with key members of the Maude culinary team to film the WA episode of the TV series and source inspiration for a new menu at his critically acclaimed restaurant. The multi-course menu, launched earlier this month, profiles the unique flavours of WA through food and wine pairings and was designed especially for the fifth anniversary of the restaurant.

Marron, saltbush, wattle seed and macadamia are just some of the WA-inspired ingredients that feature on the current menu, alongside wines from WA vineyards including Leeuwin Estate, Voyager Estate, Happs, Cullen and Moss Wood.

Maude’s menu changes just four times a year. Each menu runs for three months and currently draws inspiration from an internationally renowned wine region. WA’s inclusion places it in the distinguished company of Rioja, Spain; Burgundy, France and the Central Coast of California.

The new promotional initiatives featuring Stone originated through Margaret River Gourmet Escape event organisers IMG, following his involvement as a headline chef in 2017. Margaret River Gourmet Escape is also supported by the State Government through Tourism WA and the finale of the WA themed TV episode filmed by Stone, will feature the event’s Gourmet Beach BBQ at Castle Rock Beach, Dunsborough.

Stone has promoted his visit to WA on social media and through his Maude Restaurant website, which details his journey through photographs and descriptions of landscapes, produce and producers. Regional WA locations and produce featured on the site includes:

•    Yarrie Station in the Pilbara (sustainable beef)
•    Kooljaman Cape Leveque, Broome (local seafood cooked according to traditional indigenous methods)
•    Cygnet Bay Pearl Farm on the Dampier Peninsula (pearl meat)
•    Shorthorn Farms at Pinjarra (Poll Shorthorn, Charolais and Angus beef)
•    St John’s Brook, near Nannup (Manchego-style cheese).
•    Gas Bay, Margaret River region (native ingredients, local wines)

Maude’s WA-inspired menu runs through March this year. Curtis Stone’s new television series with several episodes featuring WA locations, produce and producers, is expected to premiere later in the year.
Stone said the Maude team was inspired by the WA trip.
“The State is really biologically diverse so there is a bounty of amazing produce with unique flavours coming out of this part of the world.

“The local food producers we met with were incredibly welcoming and totally invested in creating quality product. Plus the landscapes are breathtaking; vineyards, beaches and the rugged beauty of the outback – WA has it all.

“The WA-inspired menu draws on our incredible experiences in the State and features indigenous herbs, fruits and nuts and quality beef, with the seafood courses inspired by the team’s time spent fishing and foraging with Aboriginal elders; a real privilege and highlight.

“The feedback we have received so far is phenomenal. It’s exposed Maude’s diners to some distinctly WA flavour profiles.”

Read more in the Tourism Minister’s Media Statement.