Thanks for logging in.

You can now click/tap WATCH to start the live stream.

Thanks for logging in.

You can now click/tap LISTEN to start the live stream.

Thanks for logging in.

You can now click/tap LATEST NEWS to start the live stream.

LISTEN
Watch
on air now

Create a 6PR account today!

You can now log in once to listen live, watch live, join competitions, enjoy exclusive 6PR content and other benefits.


Joining is easy.

Advertisement
Advertisement
Advertisement

Virtual wine tasting, local wagyu and a timely paella recipe…suppliers adapt to covid19

Regular contributor and WA Food Ambassador Don Hancey invites a smorgasbord of local suppliers to Saturday Nights, bringing brave new adaptions as local producers weather the economic storm induced by Covid 19.

Contributors:

Peter Gilmour of Irongate Wagyu – irongatewagyu.com

Neil Wodcke of Your Shout Liquor- for more information on virtual wine tasting sessions, email: neilwodcke@optusnet.com.au

Damien Norvilas of Loafers Artisan – loafersartisan.com.au

 

In the crusade to shop local, Don’s also kindly included a recipe for seafood Paella, so treat yourself while supporting the local seafood industry:

WA SEAFOOD PAELLA USING LESSER KNOWN FISH SPECIES
Serves 4

Ingredients:
300gm of either trevally, mullet, mangrove jack, cobia, or pearl perch diced
8 king, tiger or banana prawns (raw), head and shell on
600gm WA mussels
2 onions peeled and finely chopped
500gm Arborio rice
2 ltr chicken stock
2 gm saffron
4 tomatoes seeded and chopped
200gm chorizo sausage thinly sliced
200gm peas (can be frozen)
2 roasted red capsicums
100ml WA olive oil
2 tbsp chopped parsley
Method:
• Pre heat oven to 175 degrees
• In a heavy based pan sweat off onion and chorizo sausage with olive oil
• Add Arborio rice and gently cook until golden brown
• Add tomato and cook for a further minute
• Add 1 ltr of chicken stock and the saffron
• Finish by adding the fresh seafood, bigger pieces first
• Season with western salt and cracked pepper
• Add capsicums and peas
• Top up with stock until the stock is a finger’s width above the rice
• Place in a preheated oven for 20 – 30 minutes or until rice is cooked through
• To serve take out of the oven and drizzle with a little olive oil and fresh
chopped parsley

RECIPE PREPARED BY DON HANCEY
WA FOOD AMBASSADOR

 

Download this podcast here

Tony McManus
Advertisement