Western Australia for the Food Is the Next Great Food Lover's Destination
"Ben Jacob, trained in London and Perth, opened a bluffside restaurant overlooking a sweet point break and says, "It's one of the iconic spots." The operation is genre-fluid: an upstairs dining room offers an unstuffy version of elevated coastal seafood cuisine for dinner, downstairs serves casual lunch, and breakfast is dispensed from a walk-up kiosk. A standout memory was the chilli-crab omelette — "a fistful of crab meat wrapped in a golden-egg envelope, showered with foraged greens and minced herbs, and lubricated with a fire-engine-red sauce" — enjoyed on a bench with a view while an envious seagull watched." - Kevin West Kevin West Kevin West is a writer, food consultant, and “canning evangelist” (according to NPR). He’s the author of the cookbook “Saving the Season,” and his work has appeared in Travel + Leisure, Martha Stewart Living, Condé Nast Traveler, Bon Appétit, and Food & Wine. Travel + Leisure Editorial Guidelines
