Our State on a Plate showcases some of the best food that WA has to offer, exploring local dining hot-spots, primary producers, and inspiring viewers with mouth-watering recipes. Our State on a Plate prides itself on supporting local businesses and showcasing the hard work that’s behind creating WA’s best food and produce. From local farmers to our kitchens, some of our state’s most talented chefs take this local produce and turn it into succulent meals viewers can easily replicate at home. Combining food and travel, Our State on a Plate showcases farmers markets, food events and a wide range of cultural cuisines, an absolute must-watch for any foodie!
As with many of WA’s best chefs Stuart started his journey at 44 King St in the heart of Perth before cutting his teeth in the Melbourne fine dining scene.
Drawing from his experience in a multitude of areas within the food industry, Stu works hard to keep his finger on the pulse with current techniques and trends.
Stuart invests his time on his own businesses, Showcase Events WA, where he works closely with WA farmers and producers to showcase local, seasonal produce to the broader market and Chefs Collective WA, where he consults to venues that are looking to find a more streamlined approach to hospitality.
A freelance travel writer, presenter and photographer, Cassandra's unwavering curiosity means that she finds it hard to relax on a beach. Specialising in wine travel and outdoor adventure; she finds joy in in discovering the stories that fall between the cracks.
You can find her travel + wine journalism and photography in national publications including ESCAPE Magazine, Delicious., Gourmet Traveller Wine, Halliday magazine, RAC Horizons Magazine, Dish Magazine, Get Lost Magazine, The Urban List, Time Out London, BMW MARQUE Magazine, Business News WA, WA Homes and Living, MargaretRiver.com and Fairfax Media.
As director of Brillig Communications, she manages social media strategy, communications and content creation for a number of WA's most popular wineries and tourism businesses. Cassandra has MC'd travel and wine events for Tourism Western Australia, The State Buildings and more, including the upcoming season of Our State on A Plate, seen on channel nine.
Her photography has been featured on tourism accounts including Australia, Western Australia, Australia's South West, Margaret River and Australia's Golden Outback, and she was shortlisted in the wine photography category of the 2020 Pink Lady Food Photographer of the Year Awards.
Her work has taken her around the world, however one of the best parts of travel is arriving home. There's no place she'd rather unpack her suitcase - and fill her wine glass - than Margaret River, on Wadandi country.
Cook & Author Brendan Pang is best known locally as the King of Dumplings.
After his successful appearance on Masterchef, Brendan returned to Perth to open his dumpling pop-up venue, Bumplings. Bumplings has grown into a full food studio featuring a changing menu of delicious cuisine from his Chinese and Mauritian heritage. Brendan also runs cooking classes, demonstrations, and has been a guest on different local and national food TV programmes.
Scott spent much of his early career crisscrossing the globe, working across London, Japan, the Middle East, around Europe, the Caribbean and more.
In 2012 Scott became partners in an exciting new project with Eamon Sullivan and Bib and Tucker was born. Following the success of Bib & Tucker, they embarked on their next joint venture, May Street Larder, opening in early 2015 in East Fremantle and at Pogo in 2019.
Scott is also part owner and executive chef of underground Japanese whiskey bar, Goody Twos, located in Hibernian Place, which opened in October 2018.
Across all his venues Scott’s menus offer a consistent food philosophy – create fun and flavoursome food with no compromise on quality whilst utilising the best produce Western Australia has to offer.
The dishes at Bib and Tucker are deeply rooted with the elements of nature, The menu being cooked over fire with local woods and the amazing coastline of Western Australia is the inspiration of the menu.
Scott’s take on modern Australian cuisine is to utilise what’s in season at its full potential- utilising the abundance of fresh seafood and proteins that thrive in our clean waters and pastures.
Scott and his team work with native ingredients that are foraged and sourced locally and weave them into the dishes to make them approachable for diners to explore and experience the best West Australia has to offer.
Caroline Taylor’s journey as a chef began in WA’s lush Swan Valley, where she opened her first restaurant at just 20 years old: the iconic Taylor’s Art and Coffee House. An internship with the masterful Lamont family rendered her with the skills and insight necessary to tackle life as a chef, and over the two decades since, she has cultivated her own path across multiple avenues in the industry. Caroline’s ambitious approach to food and restaurant culture combined with decades of experience has seen her excel as a Hospitality Consultant and Presenter for a range of shows, including ABC's ‘Perth Foodie’ segment, 6PR and our very own ‘Our State on a Plate’.
Driven by a passion to showcase exceptional WA produce in delicious recipes that can be easily recreated at home, Caroline believes in fostering relationships with local growers and lifting the profile of our hardworking farmers. Caroline brings tenacity and innovation to everything she does, whether training hospitality owners to run their businesses more confidently, or as a promotional chef on homegrown and international shows and festivals like Singapore’s Gourmet Escape, Perth Good Food and Wine Show, WA Day Festival, Canberra’s Parliament House, Swan Valley Expo, and the Gascoyne Food Festival.
Her consulting work has seen her collaborate with venues like Hylin (West Leederville), Mataya (Mandurah), The Mangrove (Broome), Tradewinds (Fremantle), Hotel Rottnest, Karratha International Hotel and HomeRun in Mt Hawthorn. We look forward to sharing Caroline’s exceptional skill and passion with you on this season of Our State on a Plate!
Zach Green, known as The Storyteller Chef, brings culture to life through his cooking. Using ingredients to honour the ancestors of our land and waters, Zach highlights Indigenous heritage through his dishes, creating immersive cultural experiences.
Zach offers authentic dining that showcases the diversity of Indigenous ingredients and recipes, maintaining high standards of quality and enthusiasm. His passion for culinary innovation aims to foster a more inclusive and respectful society. He is dedicated to inspiring others to appreciate Indigenous contributions and perspectives within the hospitality industry.
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