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Prior to travelling up to the North West corner of Australia for the WA Signature Dish Gascoyne regional final, I wanted to touch base with the region’s designated chef Peter Manifis. Peter will be judging the four finalists in a cook off in order to select the winning dish that will represent the Gascoyne for the finale. He will then spend time closely with the regional winner mentoring and training them to give them the best chance at winning the competition.

Peter is the part owner and Executive chef for InContro, one of the fine dining local restaurants in my area. The restaurant is located on the South Perth Esplanade and overlooks the Swan River facing towards the Perth City skyline. It makes such a romantic spot for an evening meal offering uninterrupted views of the city lights twinkling away on the water. The Boy and I have celebrated many special occasions at InContro so I was excited when I found out that I was to be working with Peter. Upon meeting him I was inspired to see someone even more enthusiastic and energetic than I am. Those of you who have met me will know that this is really quite an achievement!

Whilst I understand that Chefs are often very busy people, I was grateful he took time out to have a chat with me and share some of his insights into our city’s food industry. We visited the restaurant on a sunny afternoon so we could kick back and enjoy an InContro seafood feast, something that they are very well known for here in Perth.  Here’s what Peter had to say to me……

Peter, you are obviously a very passionate foodie, when and how did this love affair with food start?

It all started with my grandparents owning fruit and vegetable shops in Perth when I was very young, food has always been in my blood.  Moving on to my parents having fish and chip shops, a fish factory, processing plant and selling fish in my early years from age 2 – 15.  I have grown up very involved in the food industry.  Then of course I got my apprenticeship at the Loose Box.

 

You underwent your chef’s training at the highly acclaimed Loose Box under the guidance of Chef Alain Farbregues who is recognised as one of our city’s best French chefs. How has working with Alain influenced your career today?

Working with Alain has had a great influence on my work and career.  It has given me discipline, a good work ethic and enhanced my passion for food.  Working under Alain gave me all round knowledge of the basics of the European style of cooking this then gives the grounds for everything else to follow.  This is priceless.

 

Over the past few years we have seen Western Australia grow into a State of avid foodies with an abundance of fantastic new venues opening and food festivals being held all over the State. What excites you about the food scene here in Western Australia?

The food scene here in Western Australia is fantastic and I was part of it before it started to get so fancy. It excites me to know that I stayed here in WA to help be a small part of what is such an amazing food industry we have today.

 

Your restaurant In Contro in South Perth has the reputation for being one of Perth’s top seafood restaurants with much of your produce sourced from our State’s North West. What are you favourite ingredients from the Gascoyne region and what makes it so special?

My favourite ingredients are, Shark Bay wild prawns and Plantation vegetables.  I am so passionate about this as I get to see the love people put into this produce and this reflects in what we get delivered to the restaurant.  This is really special for me.

 

WA’s Signature Dish is an exciting competition hosted by Buy West Eat Best over the next few months. This competition is open to amateur cooks who love food and cooking but are not professional chefs. The aim is to find the ultimate recipe that puts our State on the plate. You have been chosen to be the mentor chef for the Gascoyne region’s finalist. What is your best advice for the four contestants attending the regional cook off held in Carnarvon next Monday?

My advice is this, Regional produce! Use as much of it as you can and just keep it as simple as possible, let the produce speak for itself.

 

I hear you will be starring on the chef line up for this winter’s Truffle Kerfuffle Festival. I am a total truffle addict and have already booked up our weekend to be full of trufflicious indulgence. How will you be involved with this exciting event?

I am also a massive truffle fan and always get involved with anything truffle. I am one of four chefs who will have truffle potato stand.  We are cooking two major dinners for over 200 guests cooking a selection of canapés and protein and celebrating the produce with truffle.

 

Finally, I have dined in your restaurant many times over the years and always found your staff to be very helpful with respect to my gluten intolerance. Do you have any family members with food allergies or intolerances?

None of my family members have any allergies or intolerances, however, I do have staff members and customers who do.  I also find that as I work on the restaurant floor as well as the kitchen I understand and appreciate people’s requirements and feel they deserve food which is just as varied and exciting as for people who can eat everything.  This is why I try to be innovative and always create new and exciting dishes to accommodate everyone.

 

Chompchomp is the official blogger for the Buy West Eat Best WA Signature Dish Competition.

Disclaimer: Chef Peter Manifis kindly offered the above meal for us at InContro for a discounted rate. Thank you Peter, we were not expecting such generosity. 

 

In Contro

79 South Perth Esplanade, South Perth WA 6151 | (08) 9474 5566 | www.incontro.com.au