Australia's Golden Outback 2024 Holiday Planner

Lucky Bay Brewing

Fishface

In Esperance, experience authentic flavours as fresh as they get — sourced locally from bush, land and sea. By ALEXANDRA CASEY Esperance FLAVOURS OF

Taylor St Quarters

W hen it comes to natural covered. Its allure is synonymous with some of Australia’s most celebrated beaches and pristine national parks. But in recent years, it’s become the paddock-to-plate microbrewery, bush to-bottle distillery, and fresh-from the-ocean foodie scene that have the masses talking. From the blue to the bush, Esperance — or Kepa Kurl, as it’s known to the Wudjari Noongar people — is a hotspot for fresh, local produce worth writing home about. Taylor St Quarters — a buzzing culinary scene, humming cocktail bar and charming, live music venue — is an apt destination to begin the ultimate Esperance foodie quest. Woven into the walls of the popular hang-out is the attractions, this secluded south-coast WA town has it

vibrant historical tapestry of a building that once housed an old hospital and tearooms. TSQ supports small local producers to source the finest and freshest flavours from land and sea, as it’s no secret the south western corner of Australia is home to some of the country’s best food and wine. The menu is constantly evolving to reflect the seasons, think tempura fish tacos, local beef burger and beer and miso braised lamb ribs. Feast on bread as fresh as it gets at Bread Local . Having been raised in Esperance by a broadacre wheat farmer, owner and baker Tiffany Brown has an innate passion for the process of sourdough. “I love that no two days are the same when you’re working with natural fermentation — it’s always a wonder seeing the bread emerge from the oven.” While

the bread is hard to beat, Tiffany says it’s the vanilla slice with passionfruit glaze that attracts the pilgrims. A self-confessed ocean enthusiast, Craig Adams has been cooking since 1983. He and his wife Dalia opened Fishface in 2016, after realising there were no restaurants at the time using local seafood other than shark. Their goal is to use only Australian seafood and hero locally caught produce. “Our focus has always been on where the fish comes from and knowing the boat and

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