The South West of WA is full of mouth-watering surprises and secret recipes, and that’s what we’re searching for on the Cold Esky Challenge.
One place in particular that still remains largely undiscovered is the Balingup region.
How much fruit picked straight from the local orchard is used in making wine?
What’s the secret to keeping the flavour of persimmons alive all year round?
Will a local olive grower reveal his family secret when it comes to pickling olives?
Overwhelmed with the abundance and flavour of produce, I sat down to chat with local orchardist, Ketherine Spence.
